Green Living Magazine May 2020

MAY 2020

CELEBRATING WOMEN

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CONTENTS

MAY 2020

23

28

38

WORK

LIVE

5

FEELING GRATITUDE

BAKEHOUSE 28 MEDITERRA The bakery that grows its own wheat

8

DIVE INTO SUSTAINABILITY

NEWS FROM AROUND THE 30 ENVIRONMENTAL VALLEY

10

FOOD AND HARMONY OF THE EARTH

14

THE QUINTESSENTIAL QUEEN

16

SUSTAINABLE YOU

18

A BENEFIT OF SLEEP

During—and after—the pandemic Fun swimsuits

Production, land management, food waste, and more Backyard bees and bee removal

Three power women share their insights

AHEAD 34 LOOKING What will life look like after COVID-19?

CHAMPION 36 GREEN Three women making a difference

Take care of your girls

Sleep your way to a stronger immune system

WAYS TO SAY ‘I DO’ 23 EARTH-FRIENDLY Plan a wedding that honors the Earth

PLAY IN MAY 38 GARDENING Prepping for summer and what to plant now

40 RECIPES Dishes to try GREEN, HE’S GREEN 42 SHE’S Alternative grain foods OUTRAGEOUS STUFF 44 COOL Our fun picks

MAY 2020

ON THE COVER CELEBRATING WOMEN

Business Owners, City Representatives, Fashion

SCENES 46 GREEN Events happening this month

Celebrating Women

SWEET DREAMS / Sleep Your Way to a Better Immune System BEE GOOD / Backyard Bees and Bee Removal

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Background image by Yohanna Wendt.

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Yours in practicing a greener lifestyle PUBLISHER EDITOR-IN-CHIEF DESIGN DIRECTOR OF OPERATIONS DIGITAL COORDINATOR COPY EDITOR ADVISORY BOARD Sam Campana Ric Coggins Valerie Crosby Lori Diab Ken Edwins William Janhonen

Dorie Morales Michelle Glicksman Sly Panda Design Lindsey Murphy Kait Spielmaker Michael Ziffer

Jon Kitchell John Martinson Mary McCormick Eric Olsen Thomas Williams

CONTRIBUTORS Veronica Bahn Jennifer & John Burkhart Ric Coggins Ivy Ciolli Karen Langston Maria Lopez EDITORIAL INTERNS Emily DiTomasso Madi Page

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Green Living magazine is a monthly publication by Traditional Media Group, LLC. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for contributed manuscripts, editorial content, claims, reviews, photographs, artwork or advertisements. The opinions, beliefs and viewpoints expressed by the various authors and forum participants do not necessarily reflect the opinions, beliefs and viewpoints of the company or official policies. Entire contents © 2019 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. One print subscription is $39 per year or digital subscription is $12 per year. Canadian orders please add $13 per year for shipping and handling. International orders add $22 per year for shipping and handling. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper.

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Letter from the Editor I’m writing this from my laptop, staying at home as you probably are as well. It’s interesting to see how the world has stopped, and yet how it is evolving at the same time. As humans pause, nature is thriving; there’s less pollution, animals are roaming the streets, and Mother Nature is resetting herself in many ways.

As we worked on this issue, we wanted to both provide a sense of normalcy, as well as address the current pandemic situation. That’s why, as you read the stories on the following pages, they range from eco-friendly swimsuits (hopeful for summer and trips ahead? Or if not, at least you can use them in your own backyard!) to inspirational words, to food and harmony of the Earth. We also still incorporated our annual May women's theme.

Speaking of the Earth, we spoke with representatives from several cities around the Valley about their environmental responsibility, as well as how COVID-19 has impacted their locations environmentally.

We also showcase ideas for amazing sustainable weddings (don’t worry—we photographed this story before COVID-19). While many weddings have been postponed, hopefully the United States—and the world—will be getting back to normal in the coming months. How sweet will it be to celebrate life’s big moments! And how wonderful to be able to do so with these sustainable ideas that also honor the Earth.

We also share the story of a bakery that’s growing its own wheat. That’s taking responsibility for its food chain! Plus, a story on bees and what to do if you find a hive in your backyard.

And finally, a representative from Earth.org shares her thoughts on what life will look like after this pandemic is over.

I hope all of you are staying safe and healthy, and finding ways to honor yourself and Mother Earth during this time and always.

Environmentally yours,

Michelle Glicksman Editor-in-Chief Instagram: @MGlicksman

P.S. We love to hear from our readers! Send me an email at editor@greenlivingaz.com with your comments on the issue, the green industry, or story ideas.

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FEELING GRATITUDE DURING—AND AFTER—THE PANDEMIC

BY VERONICA BAHN

S

pring is a reminder of the blessings all around us— life is in bloom! Everything seems fresh and colorful.

Possibilities seem endless. But, how do you stay grateful in a season of renewal and rebirth when the world feels so negative and there is so much unknown? In times of crisis and fear, I lean on my routine, my tribe, and my family. This allows me to live in the moment, stay positive, and focus on how I want to come out of this unprecedented experience.

As an entrepreneur during these times, I’ve realized that creating and sticking to a routine each day has given me a sense of calm amidst the chaos. Being at home with two of my three children and my husband for going on six weeks has had its challenges, as I’m sure many of you can relate to!

HOW TO BEGIN YOUR DAY I like to begin my day with 20 minutes of meditation before I even think of picking up my phone. Sometimes that meditation means a walk outside and letting the morning sunshine warm my face. Other days I grab my coffee and write in my gratitude greenlivingaz.com

journal. These purposeful moments create some normalcy and allow me to tackle my day with a clear mind, especially when a day full of meetings and coaching follows.

Picking things to incorporate into my day that bring me joy, purpose, and a challenge help ease the stress of the unknown and allow me to create space for myself—even the little joys of having a cup of coffee alone before my day fully starts.

LEAN ON FRIENDS Now more than ever, I’m leaning on girlfriends. Friends I’ve had for years who are also mothers, wives, daughters, sisters— and the list goes on. Friends who are also overwhelmed and missing the little reprieves we had before lockdown. I’ve enjoyed being creative while virtually connecting! We’ve done socially distanced yoga, Zoom cocktail hours, and I even started sewing masks and making bracelets for my tribe of women—it gives me a creative outlet and hopefully will put a smile on their faces.

May 2020 | greenliving

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With everything going on in the world, it has shown me how precious these connections are.

ENJOY TIME WITH FAMILY Being a family of four under one roof has its challenges, but I’ve loved the quality time I’ve had with my sons and husband.

We’ve been taking nature walks, doing puzzles, watching movies, playing games, and we even got a new pet, our quarantine fish!

There have been many highly competitive games of ping-pong in the backyard. More dinners than I can count that have actually been spent together at the table. At first, thinking of my very busy boys who have college classes and baseball now being home all day, I was worried about the endless video games and messes, but I realized how fleeting these days are before my husband and I are empty nesters.

This time has also allowed me to make time for family from afar in different ways. My niece created an Instagram account this past month, and I never would have had time to answer the family group calls she initiates daily!

This morning I had a Zoom call with my daughter, who lives in Los Angeles.

We’re making birthday videos for a cousin’s 18th birthday and my future son-in-law’s 30th! We’re learning different ways to connect that will carry us into a post-pandemic world.

FEELING GRATITUDE Taking time each day to appreciate my routine, my tribe, and my family during this time of crisis and fear has been an unexpected gift. It has allowed me to be more present, stay positive, connect with my creativity, find inspiration among the noise, and focus on how I want to come out of this unprecedented experience.

I will remember this time as a momentary reprieve to reset, renew, find my center, and ground myself as I spring forward through this historical chaos.

Veronica Bahn is the founder of Side Hustle Expert LLC. Her mission is to launch women onto their business path by transforming their passion into profits and philanthropy. Connect with her on Facebook, Instagram or LinkedIn to schedule your 20-minute complimentary discovery call and opt-in to her weekly Side Hustle Success Guide Tips delivered to your inbox.

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greenliving | May 2020

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DIVE INTO SUSTAINABILITY

BY SOPHIA TOOMB

T

he weather is heating up, and whether or not we’re still stuck at home, summer is just around the corner.

Swimwear will soon become our new closet staple—so let’s make it sustainable! Below are some of our favorite brands that don’t sacrifice ethics or eco-friendly practices for the sake of a summer swim.

REFORMATION

Location: Los Angeles Price: Separates starting at $58; one-pieces starting at $98 www.thereformation.com Reformation is a Los Angeles-based brand that focuses on limiting their carbon footprint. Their claim? If being naked is the #1 sustainable option, they are #2. Just in time for summer, they have a new line of Ref Swim. They use ECONYL®, a regenerated nylon that is made up of old waste, such as fishing nets. They understand that nylon is still a synthetic fiber, which is why they also sell “GuppyFriend” machine-washable bags to help reduce the shed of microplastics. They don’t sacrifice the environment for the sake of fashion, they embrace the two.

GALAMAAR

Location: Los Angeles Price: Separates starting at $123; one-pieces starting at $248 www.galamaar.com Galamaar stands against fast fashion and designs swimwear for the conscious consumer. They use a “techno-fabric” made out of nylon from old fishing nets. They also don’t shy away from the details; they use recycled tags and eco-friendly packaging to help reduce their environmental impact.

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greenliving | May 2020

greenlivingaz.com

ERME SWIM

Location: Chandler, Arizona Price: Separates starting at $46 www.ermeswim.com ERME SWIM is an Arizona-based brand. They use 100% regenerated nylon from waste found in the oceans. The best part? A portion of every purchase goes to the R.O.L.E. (River Ocean Land Ecology) Foundation. This brand is doing the most to help clean up the oceans and keep waste out. Support local businesses and shop local!

OUTERKNOWN

Location: Los Angeles Price: Trunks starting at $125 www.outerknown.com American surfer Kelly Slater started Outerknown with a mission to stay true to sustainable practices—including the design of his high-performing men’s swim trunks. One hundred percent of Outerknown’s swim trunks are made with recycled or renewable fibers, such as recycled polyester and spandex.

They are a Fair Trade brand, continually investing in over 5,000 employees, and are committed to fair labor. Their journey won’t stop there, as they plan to adopt circularity and further innovation in the future.

VITAMIN A

Location: Laguna Beach, California Price: Separates starting at $84; one-pieces starting at $154 www.vitaminaswim.com Soak up your Vitamin D in Vitamin A. This brand intermixes style and sustainability. They use “EcoLux™— the first premium swim fabric made from recycled nylon fibers.” In addition, they use eco-friendly textiles such as Tencel® and recycled cotton. All of their materials pass the certification for Oeko-Tex for safe textiles. You can shop this brand locally from Everything But Water at Scottsdale Fashion Square.

Sophia Toomb is an Arizona native who recently graduated from Arizona State University with a degree in supply chain management and a minor in Spanish. She is the Founder of Moda Verde, a fashion sustainability blog focused on curating sustainable brands to promote conscious shopping.

greenlivingaz.com

May 2020 | greenliving

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FOOD AND HARMONY OF THE EARTH

BY KAIT SPIELMAKER

W

hat do we know about the environmental, social, and economic impacts of global food production and our culture of overconsuming? The way we consume food, along with our sourcing, production, and waste, affects the natural cycles and harmony of the Earth, threatening our livelihood and biodiversity as it contributes immensely to climate change. This isn’t an article advising you to only eat vegan, or to only eat locally grown and organic products. This is an open conversation about where our food comes from, what effects it can have on the environment, addressing food insecurity, looking at inequalities, and what adaptations we can make to better serve ourselves, our community and our planet.

FOOD PRODUCTION AND LAND MANAGEMENT This is one of the largest global sustainability challenges.

Years of research show the need to gravitate towards more efficient food production in order to mitigate negative climate impact. In the current system of global conventional farming, food production is proven to be inefficient and contributes

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acutely to climate change. Further, widespread deforestation and improper land use cause loss of biodiversity and native species, and pollute the water, land and air.

Mismanagement and improper use of lands are among the biggest challenges facing our planet. A major catalyst of deforestation in the Amazon is the need to make room for soybean plants to feed livestock all over the globe.

Deforestation minimizes the forest’s natural ability to store carbon, releasing CO2 emissions while destroying some of the world’s richest biodiversity. This, paired with poor farming practices, also strips the soil of nutrients and the ability to sequester carbon.

Aside from deforestation, there are also concerns stemming from large-scale farming and its reliance on fertilizers containing phosphorus and nitrogen. These fertilizers create higher yields and ensure consistent growth of crops on lands that have been degraded by decades of high-intensity farming.

The tradeoff to higher yields is rainwater runoff containing chemicals that will make their way into bodies of water to greenlivingaz.com

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create algae blooms, contaminate drinking water, and impact plant diversity on land.

Algae blooms create dead zones, meaning the water lacks proper oxygen, killing off plants and animals. This can be seen where rivers and streams from across the Great Plains flow into the Mississippi River to eventually meet the Gulf of Mexico. Economically, the Gulf of Mexico supplies about 40% of the United States seafood, according to National Oceanic and Atmospheric Administration, meaning this dead zone has the potential to cause long-term economic devastation to local fisheries and tourism industries.

DISPARITY OF FOOD WASTE AND FOOD INSECURITY Going to bed hungry or not having access to nutritious food is not something that happens only in impoverished areas of the world. Food insecurity is a reality for many people here in the United States as well. The USDA claims that 37 million Americans are food-insecure, meaning they have inadequate access to enough food for an active and healthy life.

It exists in all communities, across all walks of life. Generally, food insecurity is due to insufficient funds and the volatile environment of households living under the poverty threshold, often working multiple low-wage jobs. Meanwhile, in the U.S. alone, $165 million worth of food is wasted or lost each year.

It’s difficult to conceptualize how so much food is wasted, yet many individuals, including children, don’t know where their next meal is coming from. Quite a disparity, right?

In places with intense malnourishment and hunger such as parts of Africa, food loss is due mostly to poor infrastructure such as improper storage that leads to billions of dollars of post-harvest food lost each year, enough to feed millions.

Research shows our population reaching nearly 10 billion globally by 2050. It seems daunting to solve world hunger, food insecurities and the political instabilities associated with these issues as our population is experiencing continued exponential growth. But the fact remains that our world already produces enough food to feed everyone on the planet, yet food and the resources associated with it are still lost. According to the United Nations, reaching the goal of zero hunger by 2030 still remains a major challenge. Concurrently, policies need to be adapted to allow access to affordable, nutritious and sustainable foods.

FOOD LOSS AND WASTE IN OUR FOOD SUPPLY CHAINS Annually, somewhere along the global food supply chain, a third of our food supply is lost or wasted. In the U.S., the percentage of food lost or wasted is even higher, reaching between 40%-50%. At the farm level, produce with irregular shapes or colors or the produce that doesn’t fit perfectly into the presized package gets thrown out. In grocery stores, where 10% of food waste occurs, produce that hasn't been sold by its sell-by date is often discarded. According to the USDA, sell-by dates are an indicator of best quality, not of safety, meaning tons (literally tons) of perfectly good food ends up in dumpsters each year.

The environmental impact associated with food loss also

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encompasses the energy, fossil fuels and previously stressed natural resources (such as land and water) used to produce, process and transport our food. The greenhouse gasses emitted from food waste alone equates to about 4.4 gigatonnes of CO2 per year. This comes from the Food and Agriculture Organization (FAO) of the United Nations stating that, “if food wastage were a country, it would be the third largest emitting country in the world,” following behind China and the U.S.

CLIMATE CHANGES AFFECTING FOOD PRODUCTION July 2019 was the hottest month ever recorded, and these rising temperatures threaten farmers’ growing seasons. More fluid and extreme weather patterns—such as intense rainfalls in the Midwest—lead to flooding and erosion, while drought and wildfire risk in California all disrupt the normal patterns of agriculture.

From an economic standpoint, unprecedented climate disruptions create unstable vulnerabilities for the livelihood of farmers and other stakeholders having largely diminished yields of annual crops. These major losses lead to financial uncertainty not only for the farmers, but also the consumers, as it makes food prices unstable and food items more scarce.

FROM LINEAR TO CIRCULAR Currently, humans consume natural resources in a linear pattern of take, make, waste. In the natural world, everything is fluid and exists in the modality of perfect balance. To achieve a similar harmony in our society, we need to shift our food systems and consumption to imitate Earth’s natural cycle. Regeneration is a powerful tool that closes the linear pattern to form a circle, meaning instead of food waste, it can become livestock feed, biofuel or compost. The current linear system uses one third of crop land just for fostering livestock feed. A circular economy promotes prosperity, alleviates waste and offers redistribution of uneaten food, which helps mitigate food insecurity of individuals in the community.

INTEGRATING A PLANT-BASED DIET It is a well-known fact that the vast majority of our global population is nowhere near a fully vegetarian diet—and no reputable source is directly telling people that is what needs to be done. On the other hand, these sources will likely present facts that red meats such as beef, lamb and pork are linked to increased greenhouse gas (GHG) emissions. In fact, the FAO of the United Nations found that cattle are responsible for 62% of livestock emissions, which overall accounts for 18% of total GHG emissions.

Replacing red meat with poultry, such as chicken, or simply integrating more plant-based meals into your diet, yields fewer carbon emissions and requires less land and water. Experts say that red meat should be consumed on average about 1.5 times per week. Currently the Western demand for beef is heavily linked to deforestation, excessive land and water use, polluted waterways, and carbon emissions.

WHAT CAN WE DO? There are many small initiatives individuals can take. If you garden or own land, consider organic fertilizer and planting greenlivingaz.com

crops, such as cover crops, that contribute to soil health and capture carbon. Educate those within the community if they are looking for answers, and as a business owner, always think about the triple bottom line: people, planet, profit when applicable.

Support nonprofits or companies aimed at mitigating food waste and food insecurity like Feeding America or Imperfect Foods. Be mindful of food practices such as waste when shopping or going out to eat. Buy local whenever applicable, compost food scraps, and donate excess food to the local food bank or nonprofit. Under the Bill Emerson Good Samaritan Act of 1996, those who donate food that would otherwise be wasted are protected from liability should a person get sick. It’s always been a myth that you can’t donate food. SO DONATE! To be honest, writing this article posed a challenge. There are so many different problems stemming from the root of global food production, and I guess that makes sense, given the roughly 7.6 billion people that inhabit the Earth. In the spirit of keeping this article from being the size of a Stephen King novel, this is just the tip of the iceberg.

For anyone interested in learning more, there is a multitude of information at your fingertips. I invite you to dig deeper through factual research of scientific papers, credible news outlets or even a TED Talk. With mounting global issues centered around food, there are also mounting solutions. They exist in the form of nonprofits and companies that close the gap of food scarcity, waste and inequalities.

Additionally, new, cutting-edge technology like advanced farming tools make the future of farming more precise, more efficient, and less wasteful. There exists a network of innovative minds creating technologies, and partnerships that encompass change and efficiency to better serve the planet and the communities that exist on it.

Food Production Facts of land surface globally is used for food production

of total calories from global crops directly feed humans

of total calories from global crops directly feed animals such as livestock, of which 89% is lost

In the US, 67% of total calories from crops directly feed animals such as livestock, meaning only 33% goes to humans

Kait Spielmaker is a Michigan native who relocated to Phoenix, and is the digital coordinator at Green Living Magazine. She is an avid hiker and is working on her master’s degree in Sustainable Tourism at Arizona State University.

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THE QUINTESSENTIAL QUEEN BACKYARD BEES AND BEE REMOVAL

BY IVY CIOLLI

W

hat makes a queen bee, queen? Well, in my household that’s an easy answer. My daughter holds that title and her name happens to start with a B. My little queen bee also happens to fit the definition I found online: A queen bee is well taken care of. She’s fed, groomed, and cleaned by her sisters (me)! But in the world of bees, becoming a queen is quite different—or is it really?

My curiosity about natural selection to become queen bee was prompted while playing a game of outdoor hide-and-seek with our children. “Bee-ing” under quarantine in Arizona has its privileges, considering our climate this time of year. The game began with my son deciding to hide in our fig tree. Upon doing so, he discovered a swarm of bees. There were literally thousands of bees piled on top of one another. At the time, we had no idea about swarms or their resting stage. And we would later learn that these worker bees surround the queen to protect her while others leave to scout out a permanent residence.

Considering it was evening time, I resigned myself to the fact that we wouldn’t be able to find a solution until the next morning. Unbeknownst to me, my husband contacted a company to come remove the bees, unaware of the fact that their solution was to exterminate. This contradicts my philosophy of protecting nature.

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I immediately sent them on their way and quickly grabbed my honey jar from the local farmers’ market. Fortunately, Arizona Beetanical Garden honey company answered my call and led me to the AZ Bee Removal and Keepers Facebook page. There, I found one of their members, Allen, a pioneer of bee farming.

Allen Hutchison has been caring for bees since 1978.

He immediately offered to drive from Wickenburg for a nominal fee to remove the swarm. His fee was 15% of the cost of the exterminators. Imagine that! It was refreshing to see that humane help costs a fraction of the cost of toxic extermination. Needless to say, we tipped him well!

Unfortunately, my husband’s fear was fueled by the advice of the exterminating company. They had convinced him that all Arizona bees are Africanized and must be killed. But knowing that bees play a vital role in the Earth’s food chain through pollination, and myself being The Queen of Green, I knew there had to be a better solution.

Now back to the buzz of my article… I was unaware that these swarms existed and that the queen travels with her entourage.

According to www.carolinahoneybees.com: “There are only 2 occasions for Her Royal Majesty to leave greenlivingaz.com

the hive • •

the virgin queen leaves the hive to mate a queen leaves with a swarm."

Both activities relate to a honey bee reproduction cycle. The first involves mating and prepares the queen to lay fertilized eggs. Leaving with a swarm is honey bee reproduction on a colony level. Both of these situations result in more bees.”

Upon doing my bee-search, I came upon another interesting article, "Royal Jelly Isn’t What Makes a Queen Bee a Queen Bee." I was stung by curiosity when I read on www.wired. com, “For decades, scientists thought an excess of something special, a substance called royal jelly, elevated a regular honey bee larva to a queen.

New research suggests we had it backward: It's what future queens aren't fed that matters. It turns out, it's the other way around.

Not feeding an immature queen pollen and honey is what makes her royal, not her exclusive access to royal jelly.”

QUEENS AND GENES A worker bee and a queen bee differ only in which genes are activated. Genes make proteins, which build the rest of our bodies. By manipulating the environment of their offspring, honey bees genetically alter their bodies via nutrition.

We've known for a while that bees' diet is involved in building different kinds of bee bodies. Science is still figuring out just how that happens. Queen larvae are surrounded by royal jelly; they float on a sea of sugary bee gland snot in enlarged cells. Worker bees eat beebread (a type of fermented pollen) and honey. Nurse bees mash this into a "worker jelly" and add glandular secretions as a garnish. Workers don't get

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the special stuff in queen jelly, and their ovaries shrivel.

Bee-tween the scientific research I compiled and Hutchison’s plethora of experience, my bee knowledge was beginning to stick together like a honeycomb. Although, I was mostly intrigued by Hutchison’s ability to create harmony in his hives. I had many questions for him.

“I do not get into the genetics of how queens are made,” he shared.

“I only get involved with changing the behavior of the hive. Feral bees have some amount of Africanized genes, and to change that behavior, you have to kill the feral queen and replace her with a European mated queen.”

On the upside, he was able to alter the behavior of our backyard swarm.

Ultimately, the queen is able to duel for her position as easily as she can be sacrificed by worker bees for a new queen in nature.

This is not an issue in our hive… our little queen bee will always remain queen!

Please be kind to bees and remove your swarms or hives or any unwanted creatures for that matter in a humane and ethical manner. Our home is just as much theirs as it is ours!

For more information, visit the AZ Bee Removal and Keepers Facebook page, where Hutchison is one of the administrators.

They can direct you to a bee remover in your area.

Ivy Ciolli is a native of Arizona born with the innate desire to protect Mother Earth. She is a wife and proud mother of Cole and Brooklyn.

Her days are filled with volunteering at her children's school, and philanthropic work involving abused and neglected children and animals.

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SUSTAINABLEYOU SUSTAINABLE One thing you can do...

TAKE CARE OF YOUR GIRLS

BY KAREN LANGSTON

M

ay is such a wonderful time in the Valley because we get to celebrate Mother’s Day, which has always signaled the end of spring for me. Did you know it is also National Women’s Health Month? I think this is the perfect time to talk about your breasts.

And in the words of Henry Ward Beecher, best known for his work in the abolition of slavery, “The babe at first feeds upon the mother’s bosom, but is always on the heart.” I think it is incredible that we women have the ability to sustain a life. And of course, we must also think about the health of our breasts.

According to the American Cancer Society, the average risk of a woman developing breast cancer in her lifetime is about 13%. The estimates for new breast cancer diagnoses this year in the U.S. is about 276,480.

Now that I have your attention, let’s talk about how we can turn these statistics around with two things you can do, starting today.

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GET AN EXAM Every May, let Mother’s Day be the perfect time to get a health check-up, including having your breasts examined. You should be doing monthly self-breast examinations, and a yearly exam with your healthcare provider.

The gold standard for breast screening for decades has been mammograms. The problem, mounting scientific evidence is indicating, is that mammograms are far less effective at early detection of cancer. Research is also mounting that indicates that mammogram screenings may actually lead to breast cancer, overdiagnosis, and overtreatment, such as indicated in the article, “Breast Cancer Screening in Denmark: A Cohort Study of Tumor Size and Overdiagnosis,” published in Annals of Internal Medicine.

MAMMOGRAMS VS. THERMOGRAPHY The radiation from mammography procedures may also greenlivingaz.com

increase the risk of breast cancer, according to “RadiationInduced Breast Cancer Incidence and Mortality from Digital Mammography Screening: A Modeling Study,” published in PMC. There is a safer, less painful breast screening method with greater preventative measures. The procedure is called thermography.

I spoke with local resident and business owner, Certified Clinical Thermographer Tina Clemmons, founder of De Novo Scan, LLC, which has two locations in the Valley. Clemmons explains how radiation-free digital infrared thermal imaging can benefit all women.

“Thermography is a simple test of physiology which shows skin surface temperature, which if hot, may indicate negative metabolic processes of skin blood flow. Cancer is an inflammatory process that can manifest for years before diagnosis. If we can correct the inflammatory process, this decreases our chances of developing tumors and the possibility of breast cancer. Thermography is the ONLY non-invasive riskassessment screening tool available today.”

UNDERWIRE BRAS A recent commercial spoke to the core of my female existence. Maybe you have seen it? A woman grabs a beer, sits on the couch after a long hectic day, slips her hand under her shirt, and pulls her bra out from her sleeve and drops it. I know it is the first thing I do when I hit the couch. Let’s face it, bras are uncomfortable.

Worse than this, some bras can actually increase your chances of breast cancer. Have you noticed it is harder to find bras with an underwire? Thanks to the work of Sydney Singer and Soma Grismaijer and their book, Dressed to Kill: The Link Between Breast Cancer and Bras, the fashion industry and the medical profession took notice of their findings. Could there be a link between tight-fitting bras and the increase in breast cancer?

Throughout our body we have a lymphatic system. This system brings nutrients to our cells and takes the waste out of the cells and dumps it into our intestine for elimination.

Our breasts contain a greater concentration of lymphatic

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vessels. Lymph nodes are responsible for delivering nutrients to the breast cells and carrying the waste out. Bras that are tight-fitting—especially push-up and underwire—increase the chances of damaging delicate tissue, resulting in trapped toxins and forcing damaged tissue to change its structure to try and compensate. Over time, this may lead to tumors.

WHAT NOT TO WEAR DURING A WORKOUT One of the worst things you can do is wear a tight-fitting underwire sports bra for your workout. Movement increases the movement of the lymphatic system, increasing the natural nutrient-waste mechanism. Because of the constriction, over time, permanent damage may increase the likelihood of abnormal cell development, leading to tumors and possibly cancer.

If you come from the generation where you wouldn’t leave the house without a bra, there are healthier choices. Choose a wireless brassiere. Organic cotton is the way to go because it allows for air circulation, so that bacteria does not become trapped.

While you are on self-quarantine, thinking about having a virtual bra-burning session with your gal pals. Log onto The Good Trade. They have curated 12 Eco-Conscious Athletic Wear brands to keep you moving in a healthy fashion. The Natural Clothing Company also has an assortment of bras and undergarments made from organic plant-based materials.

If you want to support local and shop online, check out Yoga Democracy. They carry options that are handcrafted in the U.S.A., sweatshop-free, eco-friendly, made from recycled fibers, yoga wear, and sports bras, all produced in Cave Creek, Arizona.

This year, whether you are a mom or have a mom, celebrate Mother’s Day by upgrading your bras. Oh, and get some for your mom, too. And please, schedule your breast health checkup! You create and sustain life, and as a woman, you need to honor your body by taking care of you.

Karen Langston is a certified holistic nutritionist working with clients and professionals on how to have three healthy poops a day. Poop well, be well. www.healthygutadvisor.com

May 2020 | greenliving

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SLEEP YOUR WAY TO A STRONGER IMMUNE SYSTEM

T RIC COGGINS

hat we need rest is a given.

While the world’s main religions don’t all exactly agree on when it should occur, they do all call for a weekly day of rest. Originally offered as a commandment of God, in practice today all but the most devout tend to take the rest day idea as more of a suggestion, pursuing either work or play seven days a week.

Sleep, on the other hand, is not so optional. At the end of the day (pun intended), whatever our willful intentions for continued activity may be, at a certain point our brain and body “turns off” and begins a process not unlike like the night crew at a retail store… that is “restocking the shelves” for the next day’s business. One of those “shelves” in need of nightly restocking is our immune system.

Dr. Michael J. Breus, Ph.D., a clinical psychologist, diplomate of the American Board of Sleep Medicine, a fellow of The American Academy of Sleep, and perhaps best known as “The Sleep Doctor” on Dr. Oz, says sleep is one of the single most important factors in whether an immune system is healthy or not. In particular he notes that sleep increases both the quantity AND the effectiveness of our “killer T cells.”

Cancer patients such as myself learn quickly about the importance of T cells, which are white blood cells that play a

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key role in the body’s immune system and its ability to hunt down and “kill” misbehaving cancer cells. Sleep deprivation equals lower T cell function. In addition, sleep even decreases the response time in which these hunter/killer cells act. It’s always better to kill cancer cells sooner than later.

Along those lines, and of particular of interest during COVID-19 times, sleep has been shown to be an effective way to stimulate the immune system so as to repel viral and bacterial infections. A 2019 study conducted by the University of California at San Francisco determined that poor sleep and the resulting impact on the human immune system was the number one factor in whether someone would actually become sick after being exposed to a virus. In addition, there exists historic study data that suggests that if one did not sleep well the night before a flu shot, that the effectiveness of receiving a flu shot is drastically reduced. Concern in medical circles exists that even if a COVID-19 vaccine is developed, that a lack of sleep will minimize its effectiveness. I am not a big fan of all of the vaccines in the marketplace anyway, but the point still remains that even the vaccine industry sees the lack of sleep as a problem for their products’ desired effectiveness.

Ok, so we get it, we need sleep… but what is optimum sleep and how do we achieve it? To sleep well, we need to shut the brain down and move to what’s called the parasympathetic.

The parasympathetic nervous system controls our overall body homeostasis and our bodily functions at rest. In other words, greenlivingaz.com

it’s responsible for the body's "rest and digest" mode. This, in comparison to our sympathetic nervous system, controls our body's responses to a perceived threat and is responsible for the "fight or flight" response.

The hormone cortisol often comes up in discussions of the fight or flight mechanism in that it is our main stimulating and alerting hormone. Of course, two things that we don’t want when we are seeking sleep is to be alerted and stimulated. It’s because of that that cortisol can get a bad rap. While it’s true that elevated levels of cortisol can negatively influence the sleepwake cycle, it’s not always certain whether it is the elevated levels of cortisol that are impacting the sleep or it’s the poor sleep that is elevating the levels of cortisol. Either way can be possible, and either way it’s an unhealthy cycle to get started.

The sleep-facilitating hormone melatonin is another player in the complex system known as the HPA Axis, short for hypothalamic-pituitary-adrenal axis. This endocrine trio works to regulate sleep and wakefulness. To achieve the restful sleep that supports our immune system, we need our HPA Axis teammates all playing nicely together.

Preparing for sleep is a process just as is waking up. Nothing other than a drug can cause us to be instantly sleepy, but for some reason we still seem to have the unrealistic expectation that we can prepare for sleep like turning off a light switch.

Reversing that expectation and applying it to waking up seems as ridiculous as hearing your alarm clock and expecting to become immediately lucid enough to jump on a business

conference call and give a major report. That does not happen.

Instead, we have process of gradually waking. A cup of coffee or green tea. Perhaps a few laps in the pool or a mile or two on the treadmill, then a shower… whatever your morning ritual, over time you gradually prepare for the alert part of your day.

It doesn’t make a lot of sense then after spending the next 16 hours in stimulating, alert activities that at the end of that we can just expect to turn our main breaker off. We need to create an evening ritual that works to reverse the day’s activity and relax us to the point that we easily return to the sleeping part of our day. I call this process “waking down.”

Let’s take a look at some enhancers and detractors of rest; behaviors that have been shown to encourage healthy sleep and some practices to consider avoiding in your evening “wake down” ritual.

STRESS Stress is listed first for a reason. It’s because, universally, it seems to be the biggest factor in sleep deprivation. Mitigating stress is your first move.

Some people find stress relief in exercise. If you do, that is good and you should continue the regimen that you are doing or begin one that you enjoy. When you do exercise, be sure to end your workout at least four hours before your bedtime to allow for the natural cortisol released to have time to dissipate.

Alcohol can be a stress reliever, but it’s probably not the best one. I’ll comment more on why drinks before bedtime aren’t the first choice in a minute.

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In the meantime, a better choice to relieve stress are breathing exercises. One exercise recommended by experts was developed by the Navy SEALs. It’s called the 4-7-8 Breathing Technique. It was created to aid soldiers in reducing anxiety.

To implement this relaxation regimen, first make yourself comfortable in a chair or in your bed. Slowly expel all of the air from your lungs and keep them empty for four seconds. Then inhale slowly, through your nose, for the next four seconds and gently hold the air in your lungs for another seven seconds without creating pressure. Then, over the following eight seconds, slowly release the air from your lungs and them start the exercise over again. Usually after five minutes of this you will feel the stress leaving you. The most measurable physical difference is that this exercise will lower your heart rate.

PROGRESSIVE MUSCLE RELAXATION Another technique that helps some prepare for sleep is a process that entails the progressive tensing and relaxing of muscle groups, beginning with the either your head and progressing eventually to your feet and toes or from your feet to your head. Both ways are equally effective. If this technique interests you, there are audio programs that guide you step-bystep available online.

ENJOY 15 MINUTES OF MORNING SUNLIGHT Sleep experts spend a great deal of time and effort researching our body clock. The official name for this internal time-keeping effect is circadian rhythm. Because of this biological timekeeping, what we do when we wake up can impact how readily we find healthy sleep in subsequent evenings.

A technique that helps reset our internal body clock is to experience at least 15 minutes of sunlight in the morning when you awaken. Research shows that this simple activity helps to regulate the proper production timing of the sleep hormone melatonin.

ELECTRONIC CURFEW Give yourself an electronic curfew of at least 90 minutes before going to sleep. Avoid news and media that might stimulate you or cause you stress. Even if your portfolio is tanking in afterhours trading, you cannot do anything about it until the market opens in the morning anyway. Beside that you will address any challenge better with a good night’s sleep. Television is fine as long as the content is relaxing and enjoyable. Avoid horror movies or programming that evokes a stimulating reaction.

Along this same line of thinking, your 90 minute curfew should also apply to blue light emitters such as your computer, cellphone, or tablet. Put them away as you wake down for the evening. Much has been written about the mental stimulation caused by blue light. I have even heard it suggested that one wear blue blocking eyewear while reading in bed before sleep to further minimize the possibility of stimulation.

and systems by which one can turn of the seemingly endless parade of thoughts racing through our highly stimulated minds. Take some time to investigate and experiment with these to find what works best for you.

GRATITUDE LIST What are you thankful for? Composing a gratitude list is a successful method of inducing sleep. Studies show that positive, grateful thoughts induce happier dreaming, too.

If you are one who practices morning affirmations, there is nothing wrong with repeating them as a part of your wake down regimen.

MAINTAIN A CONSISTENT SCHEDULE Even when you can sleep in, try not to. Consistency encourages our circadian rhythms to fully engage. On the other hand, constant changes cause constant tiredness, which has a major effect on the immune system’s ability to fight disease.

If you are working from home right now, it may be easy to hit the snooze button a few more times because you don’t have to shower or commute. It’s better for your sleep habits, however, to resist that temptation and get up at your regular time. Use your newfound time for selfish purposes. Do things that you never had time to do before when you had to spend all that morning time getting to your workplace.

The only recommended exception for this is if you are actually sick. If you do get sick, disregard your normal sleep schedule and sleep as much as possible to enhance your immune system. If you are able, add a minimum of two additional hours to your normal sleep duration.

AVOID STIMULANTS AND DEPRESSANTS For waking down, it is always better to avoid stimulants and depressants. Stimulants tend to stimulate anxieties, which further increases stress. Not the direction we need to go. For optimum sleep it’s recommended that no caffeine be consumed after 2 p.m. Now, that’s not just referring to coffee and energy drinks. That includes caffeinated soft drinks, chocolate bars, and any number of things that sneak caffeine into their list of ingredients.

Regarding the effects of alcohol on sleep, I’ll pick back up here as I promised earlier. A recent national study showed that 11% of those polled used alcohol as a sleep aid at least a few nights a week. While it's true alcohol will make one drowsy, there is a difference between going to sleep and passing out.

Do not use alcohol as a sleep aid. In fact, if you do drink, there are considerations regarding how long before you sleep that you should cease drinking.

MEDITATE

Dr. Breus recommends finishing your final drink at least one hour per alcoholic beverage before your regular sleep time. For example, if you consume three glasses of wine in an evening, the last glass should be consumed at least three hours before bedtime. This waiting period gives your body time to metabolize the alcohol.

Because I could spend the most time on this topic, I will spend the least. There are hundreds of mediation techniques

Alcohol dehydrates you, which does not help with sleep either. When you are dehydrated, you will naturally drink

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more water to offset the dehydration. In either case, you are more likely to wake up in the night to go to the bathroom, whether it’s from the liquid of the drink, the water you drank because you were dehydrated, or both. The net result is the same—your sleep cycles are interrupted and you run the risk of not falling back to sleep.

offered a large heated pool of mineral water piped directly from the adjacent sea. After only a few minutes in the hot mineral bath I was so relaxed I could hardly keep my eyes open. My legs were almost too rubbery to walk. I was ready for bed! It took everything I had to shower, dress, and join my group for dinner.

Sleep studies also show that having alcohol in your system keeps you from reaching the deep stages of sleep. Technically speaking, having alcohol before bedtime will increase your NREM sleep (Stages 1 and 2) and reduce your REM sleep.

Candles and relaxing music can enhance your bath experience. In addition, properly selected podcasts and audio books can provide relaxing bath backgrounds.

KEEP YOUR SLEEP ENVIRONMENT ‘CLEAN’ Your sleep environment is not just limited to your bedroom.

It is your entire home. Work to minimize clutter and busy-ness where you spend your wake down time, and of course, especially in the bedroom.

Remember that REM sleep helps you organize and store your memories. Too little REM sleep can be devastating for the brain, body, and immune system. And, don’t forget REM sleep is the sleep stage where the most calories are burned.

HOT BATHS Hot baths have long been used as a relaxant for sleep, and there seems to be some science that supports this practice. Data shows a hot bath initially raises the body’s core temperature. Upon stepping out of the bath, our core temperature then plummets, which signals the brain to release melatonin. Nice.

The addition of relaxing essential oils like lavender and minerals like magnesium can further enhance help one’s sleep. Israel’s Dead Sea has an amazing concentration of healthful minerals. These Dead Sea minerals are packaged and sold, and make a wonderful water additive to your nightly hot bath ritual.

I experienced this effect firsthand in March of this year while traveling in Israel. A Dead Sea resort where I stayed

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Keep bedding clean. Clean sheets just feel good, so they help induce sleep. Sheets should be washed a minimum of once a week, but twice a week is better (especially if you tend to perspire in your sleep). Use your hottest wash cycle to kill bacteria. Mattress and pillow protectors will minimize viral and bacterial penetration. If your resources allow it, employ a HEPA air filter and a humidifier. (Either whole house or at least for the bedroom) These items are both beneficial to sleep. An essential oil diffuser with relaxing oils is also wonderful. Before I got my diffuser I at least put a dot of a wonderful blend of relaxing oils on both sides of my neck.

MAINTAIN A 'COOL' SLEEP ENVIRONMENT Sleep experts tell us the cooler the sleep environment, the better quality the sleep is. In cooler times of the year and where practical, open your windows for cooler outside fresh air.

As you can see, much has been learned in recent times about sleep and there are numerous resources for additional information to what has been provided here. While some of the tactics suggested may take some planing, a number of them like a hot bath and the breathing exercises can easily be enjoyed tonight.

What are you waiting for? Sweet Dreams!

Ric Coggins is a University of Arizona Master Gardener who grew up on a one-acre garden tended by his father, who was a regular contributor to Mother Earth News and Organic Gardening and Farming magazines.

Ric continues his father’s “green” traditions on a one-acre organic garden urban homestead in Mesa he calls The Fool on the Hill Farm.

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EARTH-FRIENDLY WAYS TO SAY ‘I DO’

HOW TO PLAN A WEDDING THAT HONORS YOUR LOVE FOR EACH OTHER AND THE EARTH TEXT AND PHOTOS BY YOHANNA WENDT

E

very element from this styled shoot featured ways to repurpose and be environmentally friendly while still creating a stunning wedding experience. Take a look.

The floating water lights were created from 6-inch beach balls and lights that were held together by netting fabric, which came from a safety net for a modified special needs bed that was no longer in use.

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The dessert table was designed and made from old outdoor umbrella stands and chandeliers that were either being thrown out or sold off after renovations of various dining rooms.

Everything was given a coat of paint, and then, being careful to not create more waste while creating the wooden round table tops, the hanging elements were ready to be hung. The side poles and top cross-sections were made usable by utilizing scraps of metal inserts, bolts and nuts.

The caterer provided an organic spread that was not only stunning, but made from locally grown produce and tasted superb.

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The overhead draping on the head table was created from a old pallet that was being thrown out. The greenery was collected from clippings around the neighborhood as people were trimming their trees/ bushes. They gladly donated them.

The venue features donated and reclaimed elements, from the wood on its outdoor bar to the boats and arches for beautiful backdrops to add more flair for the beautiful day.

The table settings were found at garage sales and online garage sales.

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The florals were a mixture of repurposed silk flowers coupled with the greenery from clippings that came from overgrown bushes from around the neighborhood.

The dresses were previously owned and found at secondhand stores.

Coordinator & Photographer: Yohanna Wendt Photography

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May 2020 | greenliving

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MEDITERRA BAKEHOUSE THE BAKERY THAT GROWS ITS OWN WHEAT

BY CLAIRE NATALE

I

"

don’t know of any other bakery in the country that grows their own wheat,” says Nick Ambeliotis, founder and owner of Mediterra Bakehouse. But that is exactly what Mediterra Bakehouse is doing. To understand why, it’s important to go back in history.

Before the turn of the 20th century and the Industrial Revolution, wheat was ground by hand using stone grinders.

With the invention of iron and steel rollers, processing wheat changed dramatically. Stone grinding removed the wheat berry, which contains most of the fiber but not the germ, which contains the oils that are rich in nutrients. The new roller mill was able to remove both the wheat and the germ, resulting in flour that was mostly starch with little nutrients, flavor, or unique characteristics.

With this industrialization also came new types of wheat. Wheat was bred to grow fast, stay stable in different weather conditions, and have high yields. Conventional, modern wheat typically found on every grocery store shelf is just that—cross-bred, often with genetic manipulations to appeal to mass production.

This may be one reason why bread has gotten a bad rap in recent years. Many people blame modern wheat for contributing to the obesity epidemic and the increased awareness of gluten intolerance, as many people cannot easily digest it.

If you are a commercial baker aiming to supply the masses,

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commercially stable and mass-produced ingredients and products are what you are after. You want to be able to produce a consistent product every time. However, finding the balance of producing a consistent product that is both nutritional and has superior taste while being stable with mass appeal can be accomplished with some patience, time and care.

Nick Ambeliotis has embraced those traits. Ambeliotis never went to culinary school, but became passionate about baking bread and launched a bread bakery.

In 2000, on a religious advisor’s nudge, he took a leap of faith and threw himself into the world of bread baking. After traveling the world for 18 months, working and learning from some of the best bakers in Europe and the U.S., Ambeliotis founded Mediterra Bakehouse.

He latched on to European techniques—using cold water versus warm when proofing the bread, allowing the bread to rise for over eight hours versus one hour or less, and analyzing all the ingredients he used.

That is why, in 2012, he partnered with a local Arizona farmer and planted 50 acres of heritage grains in Coolidge. Red Fife, Sonoran White, and Durham Blue Beard are the three types of heritage wheat Mediterra grows. Heritage grains like these are older strains of wheat that have been passed down from generation to generation, and have not been manipulated

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or cross-bred. It has been observed that these grains are better tolerated by people who may be adversely affected by gluten. But more importantly, they create a more unique, high-quality and bettertasting bread.

“We wanted to invest in and have our hands on growing our wheat because that is how we approach everything else in the bakery,” Ambeliotis explains. “Each loaf of our bread is hand kneaded and shaped, loaves put into the oven by hand, loaves packaged by hand, ingredients scrutinized. Sourcing our own wheat was a simple next step to ensure our techniques matched our quality.”

Additionally, many farmers do not grow heritage grains because they are difficult to grow and take more time to mature, and the economics are difficult to sustain.

That’s another reason why the bakery operates its own farm.

Once the wheat is harvested, Mediterra mills the wheat on its Austrian-imported stone mill and uses that flour in its bread.

The breads made using these heritage wheats also result in more complex flavors. The Red Fife Levain is Mediterra’s premier heritage grain loaf. This bread is different from the others they make in appearance, flavor, and aroma. The Red Fife Reserve has a chestnut-colored crust that is nearly a quarter-inch thick, with a moist and chewy interior crumb.

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Baked in the Old World style, this bread is made to last.

Mediterra recently started selling 2-pound bags of the heritage grain flour so that home bakers could easily source these rarer heritage grains. The 20 different types of bread Mediterra bakes, including its pecan cranberry, sprouted spelt, and sesame semolina, can be found on its website, www.mediterrabakehouse.com.

Claire Natale is a Clevelander who arrived in Phoenix via New York City.

She loves exploring the city’s food scene and hiking trails, and is an avid cook. “Communication is key” is a phrase that leads her work as a publicist and writer.

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ENVIRONMENTAL NEWS FROM AROUND THE VALLEY THREE POWER WOMEN SHARE THEIR INSIGHTS

COUNCILWOMAN SOLANGE WHITEHEAD CITY OF SCOTTSDALE

What is the biggest environmental opportunity you have at your location?

Scottsdale is in the midst of a green re-awakening. The City was an early leader in energy efficiency but never capitalized on its solar potential. That’s changing today. Taking advantage of sharply declining solar panel and storage pricing, the City is deploying solar on buildings and parking lots, locking in lower power bills, and reducing the City’s carbon footprint. From horse manure to yard waste, the City is turning expensive waste problems into valuable commodities. To top it off, Scottsdale’s water treatment plant produces drinking-grade water, which local breweries are tapping to make craft beer!

What are you most proud of that your location does environmentally?

Scottsdale’s stunning achievements are rooted in our community’s commitment to conservation. Through votes and selftaxation, Scottsdale created the largest urban preserve in the nation, the McDowell Sonoran Preserve. When the federal government required a concrete drainage ditch, our community envisioned what is now the nationally-acclaimed Indian Bend Wash Greenbelt. This tree-filled, multi-use path winds north to south, connecting people and nature. It is also home to Scottsdale’s Bald Eagle family. Beyond these crown jewels, Scottsdale is rich with many other parks and open spaces. Scottsdale’s internationally recognized luxury brand is courtesy of the spectacular nature our community preserved!

How is COVID-19 impacting your location environmentally?

COVID-19 virtually shut down Scottsdale’s economy overnight. There are no silver linings. But it has brought out the best in human nature. People have gotten out of their cars, and families can be seen picnicking under trees throughout the City. Our sidewalks are filled with kids and adults on bikes. Neighbors are using Nextdoor.com to make sure residents with “needs” can connect with neighbors willing to help. Scottsdale’s fire department orders from and promotes local restaurants open for takeout each week. Once again, Scottsdale’s commitment to preserving open space has paid off. Our lower density has enabled us all to “lock down” but still enjoy our City’s beautiful outside.

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COUNCILMEMBER JEN DUFF CITY OF MESA

What is the biggest environmental opportunity you have at your location?

We recently completed a study to examine the technical and financial feasibility of collecting food waste, treating it, and using it to generate renewable biogas. We have started on the first phase called flareto-fuel where we take existing biogas, clean it, and use it to power our solid waste vehicles, which run on compressed natural gas.

What is the biggest environmental challenge you have at your location?

With the recent Colorado River shortage, we will always need to manage our water resources carefully. However, heat mitigation is also something we’ve tasked ourselves to address more effectively by implementing Low Impact Development, shade goals, and taking measures to reduce temperatures and heat-related deaths.

How is COVID-19 impacting your location environmentally?

Prior to COVID-19, the global recycling industry was already facing significant challenges due to increasing processing fees, declining market values, and major international markets no longer accepting material from the U.S. and other countries. This caused Mesa and many other municipalities to modify their existing recycling programs. Now, due to the financial impact that COVID-19 is expected to have on city operations, recycling will become an even greater challenge to our community. However, this provides us an opportunity to modernize our recycling model that was based on conditions from the 1990’s, and bring it in alignment with today’s realities. Whether developing local, domestic markets for materials or truly understanding the impact of our purchasing decisions, our goal is to create a recycling program that is both environmentally and financially sustainable.

Certainly, on the plus side, the shutdown of activity has been a gift to Mother Nature. Our air quality has improved due to less cars on the road and other human-related activities.

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VICE MAYOR LAUREN KUBY VICE MAYOR OF TEMPE

What is the biggest environmental opportunity you have at your location?

Tempe committed to doubling our tree and shade canopy and hired an Urban Forester to cultivate a sustainable urban forest. Planting trees in parks and open spaces, transit stops, streets, and urban hubs brings not only environmental, but social and economic benefits. Shady communities lead to healthy cities.

What are you most proud of that your location does environmentally?

In 2018, Tempe adopted a 100% renewable energy goal for city operations and, in Fall 2019, we passed the Valley’s first Climate Action Plan. We are leading the way in showing Arizona how to reduce emissions from energy and transportation and invest in a more livable, socially responsible, and resilient city.

How is COVID-19 impacting your location environmentally?

Oddly, the air is cleaner, as fewer people drive. Fundamentally, however, the COVID-19 crisis has shined the light on what has always been visible—the environmental, racial, and economic injustices inherent in our system. For example, those vulnerable to extreme heat before the coronavirus are even more vulnerable in the midst of a public-health and economic crisis.

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Use the code Green Living at checkout to receive 15% off your order.

WHAT WILL LIFE LOOK LIKE AFTER COVID-19?

BY DEENA ROBINSON

I

t’s fair to say that the COVID-19 pandemic has thrown the world into a tailspin. Economies around the world have ground to a halt and hundreds of millions of people are being confined to their homes. It may be difficult to see past the current situation amid all the uncertainty, but there's one question on everyone’s minds—what will the future look like post-virus?

and networks at Travel Leaders Group, says, “Travel and tourism is a highly resilient industry that has come back again and again from diseases and natural disasters.”

TOURISM

CONSUMPTION PATTERNS AND CONSUMER BEHAVIOR

Flights have been cancelled and countries have imposed restrictions on international arrivals, which has had a staggering impact on the $880 billion global airline industry.

The World Travel and Tourism Council (WTTC) says that up to 50 million jobs in the global travel and tourism sector are at risk, with travel likely to fall by 25% this year.

It is also likely that once destinations are given the “all clear” signal, they will begin an aggressive recovery program that will most likely involve discounts until the sector is bolstered to pre-pandemic levels.

Consumer behavior has radically altered as the world has retreated into “survival mode,” fearful of spending money lest they lose their jobs.

The WTTC’s managing director, Virginia Messina, predicts that it will take up to 10 months for the tourism sector to return to its normal levels once the outbreak is under control.

She calls on governments to remove or simplify visas wherever possible and cut travel taxes once the epidemic is under control.

This may not be the worst thing. Marketing experts agree that consumer spending will most likely go back to normal eventually, but consumers will likely be more discriminating in how they spend their money. They may choose to dine in restaurants instead of ordering takeout, spend money on experiences over things, and support local businesses over giant corporations. Community gardens may also become more popular as a way to ensure a sustainable source of food.

Forbes predicts that international travel will fall out of favor as travelers will want to stay closer to home, and that they'll make their trips shorter—a two-week summer vacation will turn into a long weekend, it says.

As consumers are reluctant to open their wallets, this may open the door to a shift in the mass consumption culture that has resulted in a climate of immediate gratification and swollen landfills.

Others in the industry expect a quick rebound of the sector.

John Lovell, president of leisure travel and supplier relations

However, as shopping moves online, it is vital that retailers prepare for this new world, bolstering recycling efforts and

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investing in packaging materials that are less harmful for the environment. It is likely that consumers will be more likely to support those brands that reacted positively to the pandemic, and this mindset will no doubt continue once it’s over.

WORKING LIVES The cubicle office may become obsolete, as millions of people have moved their work online. Collaborative technologies like Zoom, Slack and Google Doc sharing have shown that it is possible to work remotely; more companies are establishing systems that enable staff to work from home, which is likely to persist once the pandemic subsides.

If proximity to one’s job is no longer a significant factor in deciding where to live, then we could be heading towards a world in which existing city centers and far-flung “new villages” rise in prominence, while traditional commuter routes fade away. This shift would lead to decreased emissions, from the industrial activities needed to maintain roads and transport infrastructure, and from having fewer cars and buses on the road.

GREENHOUSE GAS EMISSIONS Drastic measures taken by governments around the world to contain the virus testify to how much government can accomplish in a short amount of time.

Despite the constant coverage of COVID-19 (rightly so), the climate crisis will not wait its turn to be the topic of conversation again. Emissions consistent with keeping global warming to 1.5 degrees Celsius will have been used up by 2030. Tackling the climate crisis will require governments to take further drastic measures; they must react with the same urgency to the climate crisis as they have with the pandemic.

The pandemic has revealed a drop in greenhouse gas emissions and improved air quality over China, Italy, and other parts of Europe since the outbreak; in February, during the peak of the outbreak in China, the nation’s carbon emissions dropped by about 100 million tons, accounting for roughly 6% of global carbon emissions.

However, some countries have used this pandemic to further their agendas. The U.S. Environmental Protection Agency announced that it will not punish violations of pollution regulations as long as companies can link these violations to the pandemic, and China’s environmental ministry has started waiving inspections that assess the environmental impact of industrial facilities.

The American Lung Association invites you to head outdoors to one of Arizona’s many beautiful mountain trails to join in the #ClimbAgainstCOVID from May 1 to June 30, 2020.

The Lung Association is proud to launch our COVID-19 Action Initiative, a comprehensive $25M investment to end COVID-19 and defend against future respiratory virus pandemics.

To learn more about the event and get suggestions on where to climb, visit www.FightForAirClimb.org/Phoenix.

There is no doubt that COVID-19 will change the world as we know it. Humans are remarkably flexible, but how well we adapt to these changes depends on personal resilience, global cooperation and empathy. We may never know “normal” again, but we can create a new one.

Deena Robinson was born and raised in South Africa, before making the move to Hong Kong as managing editor at Earth.org. In her spare time, she loves finding obscure hiking trails and restaurants and is an avid beachgoer.

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EACH MONTH WE FEATURE A GREEN CHAMPION WHO IS MAKING STRIDES IN THE GREEN COMMUNITY

FEMALE-OWNED GREEN BUSINESSES

FIGHTING FOR A MORE SUSTAINABLE ARIZONA

BY MARIA LOPEZ

A

ll across the country, you can often turn to women leading the charge against climate change: Greta Thunberg with youth, Wu Changhua in business, and Sunita Narain in advocacy. In Arizona, you can turn to three who are moving mountains in their own right. More importantly, you should support them with your dollars to keep this strong community of environmental leaders growing. www.localfirstaz.com/greenbusiness

Northern Arizona: Flagstaff

Cara Corbin, Owner

Corbin Composting www.corbincompost.com, 479.871.3999

We do the usual: recycle, reuse and reduce our use of plastics, but are you doing the same for food?

In the Flagstaff area, Cara Corbin has been advocating for a greener lifestyle through her work with the City of Flagstaff’s Sustainability team. Now, she is getting her hands even dirtier with her new composting business. Corbin Composting offers an alternative to the landfill for residents of Flagstaff and local restaurants and food businesses that are conscious of where their waste goes. The composting process turns veggie leftovers, coffee grinds, eggshells, and other organic matter into a soil that provides great nutrients for gardens and landscapes. It is also one of the best ways to reduce our individual eco-footprint as organic matter that gets sent to a landfill creates methane, a very harmful greenhouse gas. Corbin does the heavy lifting for you by providing pick-up service from homes and businesses, so you can do your environmental good deeds easily and with peace of mind.

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Southern Arizona: Tucson

Nicole Koch, Co-owner

Technicians for Sustainability 612 N. 7th Ave., Tucson, AZ 85705, www.tfssolar.com, 520.740.0736

Nicole Koch is the co-owner of Technicians for Sustainability (TFS), a Tucsonbased solar installation company that does great things not only for the planet, but also for the community. TFS is a certified B Corporation, which is a rigorous process that recognizes companies that operate with People, Planet, and Profit at the forefront. Taking care of the planet comes naturally to them, with a greywater system providing reused water for irrigation, recycling, and repurposing a significant amount of materials; a robust bike-to-work program for staff; local and sustainable purchasing; and of course, harnessing the sun's energy to power much of their facility. Koch is also leading the charge on the People component and has restructured the company as an employee-owned cooperative in 2017. Plus, they pass the sunshine along! For each referral you send their way that results in a new TFS customer, they’ll donate $100 to your favorite nonprofit, in your name. People in the community also served by Koch and the TFS team are Tucson schools and more. They even built a solarpowered mobile movie theater van in partnership with The Loft Cinema.

Greater Phoenix Area: Tempe

Sherri Barry, Co-founder

Arizona Apparel Foundation 132 E. 6th St., Tempe, AZ 85281 www.azapparelfoundation.org, 602.743.4638

Sherri Barry is bringing attention to local, sustainable fashion through the Arizona Apparel Foundation. In an industry that is infamously documented for its negative environmental impact, Barry and her team help slow down the fashion footprint by offering a local solution to creating clothing.

Through the Arizona Apparel Foundation, she provides a welcoming space where designers can bring their products to life through incubator programs that focus on education, consulting, and design development.

Their Tempe facility was recently recognized through the Local First Arizona Green Business Program for their efforts in reducing and recycling waste, practicing energy efficiency, opting for eco-friendly materials in their shipments and operating programs. For example, the ReFABRICate line of apparel is made from leftover material, and they created a partnership with The Centers for Habilitation to create tote bags made from used event banners and fabric scraps. Barry has also been recognized as Business Woman of the Year by the Tempe Chamber of Commerce.

These are just three of the incredible women making an impact in our state—some deal with composting in the snow up north or powering businesses and schools down south. But they all care about protecting and using Arizona’s assets for generations to come. Our independent spirit makes us the perfect place to act on innovative ideas and inspire others to do their part in paving the way for a more resilient state.

To find more green businesses to support, visit www.az.greenbiztracker.org.

Maria Lopez is the communications manager for Local First Arizona, a coalition of more than 3,000 local, independent businesses, and nonprofits working to promote, support, and celebrate a vibrant and sustainable Arizona economy by educating citizens about local business ownership, social equity, cultural diversity, and environmental impact. More at www.localfirstaz.com. She's passionate about building a better state by engaging everyday people in local issues and by highlighting businesses and community leaders who love their home and want to take it to new heights.

If you want to nominate a Green Champion, please email editor@greenlivingaz.com greenlivingaz.com

May 2020 | greenliving

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GARDENING IN MAY

PREPPING FOR SUMMER AND WHAT TO PLANT NOW TEXT AND PHOTOS BY LEE STEWART

I

t’s May, and that means it is starting to heat up here in the Valley of the Sun. This is the time to start prepping your gardens for the intense heat that is sure to come. Tomatoes and pepper plants are in jeopardy once temperatures reach 100 degrees. It’s not only time for us to stay hydrated and cool, but our gardens need to stay hydrated and cool as well. If you are not going to shut your garden down for summer and solarize, you must start prepping your garden for summer.

May is the time to start shading and protecting your precious plants. How can you shade your plants? Well, one thing you can utilize is a shade cloth; however, you do not want to completely keep the sun out of your garden. It would be ideal for your shade cloth to be placed strategically. You want your plants to get some morning sun but be protected during the extreme afternoon sun. There are natural ways to provide shade as well. Sunflowers can grow to be up to 7 feet tall. The stem can be cut, and the root will decompose, providing organic nutrients to your garden. And who can resist wonderful roasted sunflower seeds?

Vine plants can provide a wonderful natural shade for your garden as well. Luffa should be planted in spring under full sun under a trellis. Luffas are hardy and can withstand our warm temperatures if they are watered correctly.

Now let’s talk about hydration and watering for your garden.

It is important that your garden is watered regularly during

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the extreme heat. It is ideal to have a watering schedule for your garden soil. It would be ideal to have a timed watering system to ensure your garden is getting the same amount of water at the same time daily. To ensure that you are not overwatering and/or underwatering, it may be beneficial to utilize a moisture meter.

It is also important to look for nutrient deficiencies during the intense heat. If there is a nitrogen deficiency, there will be light green upper leaves or yellow shriveled leaves. If there is an iron deficiency, there will be yellow or white new leaves with green veins.

What can you grow in May? While there isn’t a great deal that you can plant during the month of May, there are a few plants you can sow. You can plant okra during this time if the soil is 65-70 degrees for the seed to germinate. Okra is perfect for jambalaya and gumbo. You can also plant your melons and beans during this time.

Lee Stewart is a certified master gardener through the Maricopa extension program with The University of Arizona. She has been gardening since the age of 7. She has a passion to educate people not only on how to survive but how to thrive. Stewart is the founder and owner of Veg Up Get Dirty, a company that provides garden coaching, custom garden design, custom garden building, and garden services.

She has a contagious enthusiasm for gardening, health, and wellness.

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RECIPES Photos by Nele Liivlaid

MANGO TURMERIC SMOOTHIE

By Jyl Steinback, Think Outside the Lunchbox

INGREDIENTS 1 small ripe banana (about 135g, 4.8 oz. with peel) ½ of a 160g (5.6 oz.) avocado 1 big carrot (about 150 g, 5.3 oz.), cut into shreds 1 mango (whole weight 400g, 14 oz.), peeled and stone removed ½-1 tsp. turmeric 2 tsp. chopped ginger root 1 ½ Tbsp. lemon juice ½ cup unsweetened plant-based milk or water 2 Tbsp. ground flax seeds A few dashes of black pepper to enhance turmeric absorption DIRECTIONS

Put harder and more fibrous ingredients (carrot and ginger root) in the bottom of the blender to allow them to get well incorporated. Add all the remaining ingredients and start blending, using a spoon to press the mixture down. Be careful not to stick your spoon too deep while blending. It’s the safest to stop blending while using the spoon. Blend the smoothie to your liking (we like it a bit chunky) and pour into small bowls or glasses, top with whatever you prefer (wild berries or even parsley) and get chewing!

KEY LIME PARFAIT

By Jyl Steinback, Think Outside the Lunchbox Filling Ingredients 2 medium avocados ½ cup + 2 Tbsp. lime juice (about 5-6 limes) 2 Tbsp. 100% pure maple syrup 2 Tbsp. coconut cream ½ tsp. alcohol-free vanilla extract Crust Ingredients ½ cup unsalted/peeled pistachios ½ cup pitted dates (about 5 dates) Making The Crust

Gather crust ingredients. Place pistachios in the bowl of a food processor or blender. Process until the nuts are ground.

Pour into a medium bowl and set aside. Place pitted dates in the bowl of a food processor or blender. Process until a thick paste consistency is achieved. Scoop into the medium bowl containing pistachios and begin mixing together using your hands. Your mixture will have a cookie dough consistency.

When completely combined, set aside.

Making the Filling

Gather filling ingredients. Cut both avocados in half lengthwise so that each pit is exposed. Use a large spoon to scoop out pits from both avocados. Discard pits. Scoop out the flesh of both avocados into the bowl of a food processor or blender. Add lime juice and blend until pureed. Add remaining ingredients and blend for 2-3 minutes.

Making The Parfait

There are a plethora of different glasses/bowls to choose from when it comes to creating this parfait. Feel free to use what you already have in your pantry, however make sure it is shallow enough so you can eat out of it. Fill a short 4 oz. drinking glass with 2 Tbsp. of crust mixture. Use your hands to firmly press the mixture into the glass. Fill the remainder of the glass with the filling mixture. Repeat the process with all glasses. Top with sliced lime or pistachio crumbles and serve immediately.

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PORTOBELLO BURGER WITH BLACK-BEAN PATTY

By Jyl Steinback, Think Outside the Lunchbox INGREDIENTS Black Bean-Beet Patties (makes 6) 1 can low sodium black beans, rinsed and drained 1 medium onion, chopped 1 tsp. garlic powder ½ tsp. cumin seeds, crushed Handful of fresh coriander, chopped 1 Tbsp. raw buckwheat flour 1 Tbsp. tapioca flour 1 Tbsp. gluten-free jumbo oats 400g (14 oz.) grated beet Himalayan salt and black pepper to taste Chickpea Hummus 1 can (15 oz.) unsalted chickpeas, washed and rinsed 2 Tbsp. lemon juice Pinch of sea salt (if the chickpeas come without salt) ½ tsp. garlic powder 1 tsp. (10g, .4 oz.) tahini or ground sesame seeds ½ tsp. cumin seeds, crushed (optional) 1 tsp. turmeric Some water (enough for desired consistency) 6 large portobello caps Soy sauce Preparation: Black Bean-Beet Patties Mash rinsed and drained black beans in a bigger bowl.

Drain grated beets from excess liquid (drink it or use as salad dressing). Add chopped onion, garlic powder, crushed cumin seeds, beets, coriander, flours, and oats to the bowl of black beans and mix well until homogeneous batter forms. It’s best achieved by using your hands. Season with Himalayan salt and black pepper. Form 6 patties and place them on a baking sheet lined with parchment paper. Bake at 175°C (350°F) for 30 minutes flipping them halfway through.

Preparation: Chickpea Hummus Blend with an immersion blender until smooth.

How to Roast Portobello Mushrooms Preheat the oven to 220°C (425°F). Place the mushrooms, gill side up, on a baking sheet lined with parchment paper and brush the gills as well as caps of mushrooms with some soy sauce. Bake for 20 minutes, flipping the caps halfway through.

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BEETROOT SMOOTHIE WITH BLUEBERRIES

By Jyl Steinback, Think Outside the Lunchbox INGREDIENTS 1 small raw beet 1 ripe banana 2 medium apples Big bunch of Romaine lettuce, about 250g (8.82 oz.)

1tsp. cinnamon ½ tsp. ground ginger or a small piece of fresh ginger 2 Tbsp. ground flax seeds 2 Tbsp. hemp seeds, hulled or ground 1 Tbsp. sunflower seeds ½ cup (heaped) blueberries As much water as needed for desired consistency (we like it quite thick) ½ tsp. agar-agar (great iodine source for plant-based eaters) DIRECTIONS

Peel the beetroot and cut into smaller chunks. Blend all ingredients in a blender. Add water if necessary. Enjoy!

Compiling Vegan Portobello Burger Cut the stems off of Portobello mushrooms—just eat them right then and there or add to meals. Spread some hummus into the gill-side of the cap. Add something green, i.e. spinach, arugula, chicory, or lettuce. Next, add one black bean-beet patty. After that it’s hummus’s turn again. Place a thin slice of carrot over the layer of hummus and finish off with some more greens. Finally, spread some hummus into another mushroom cap and place it gill-side down on top of your vegan Portobello burger.

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SHE’S GREEN JOHN BURKHART

HE’S GREEN

ALTERNATIVE GRAIN FOODS

Product reviews from our eco-conscious couple John & Jennifer Burkhart

JENNIFER BURKHART

Dietary changes or restrictions can be a total bummer. We know firsthand what dairy-free and gluten-free living looks like. Thank goodness for all the companies striving to make allergen-free alternatives so we can still enjoy our favorite foods. Here's a small sampling of grain alternative foods that you might (or might not!) want to try.

SIETE

NACHO GRAIN-FREE CHIPS HE SAID: Doritos got taken down a peg when these came out.

These cassava flour chips taste just as good and they are made with much better ingredients. On top of that they're gluten-, dairy-, corn-, and rice-free, and they're paleo and vegan, which means you can eat these on just about any diet. Siete is the Spanish word for seven and that's about how many bags our family can go through in one sitting.

SHE SAID: These were such a hit in our house! The soft,

crispy crunchy chips looked just like tortilla chips, and had a similar taste (but more like potato). I wouldn't say they were “nacho” flavored, but they were a tad spicy, and deliciously addictive with citric acid, giving them a tart lime flavor. We can't wait to try other flavors!

NATURE NATE'S

AVOCADO OIL & SEA SALT POPPED SORGHUM HE SAID: What’s the worst part of eating popcorn? The

kernel shells getting stuck in your teeth—am I right? Well, do we have good news for you! This popped sorghum snack has the light salty crunch of popcorn without those pesky shells getting stuck in your teeth. Is this review to infomercial-ly?

Naw. Act now and we'll double your order!

SHE SAID: I'd have to agree with the claim on the bag—

“Astonishingly delicious.” Astonished because I had no idea what sorghum was, and delicious because these adorable, teeny, tiny kernels were so darn snackable. Even your dentist will approve—no broken teeth on unpopped kernels, and no hulls to painfully extract from your chompers.

SEJOYIA

LEMON ZEST CASHEW COOKIES HE SAID: These were so close to being good, and so bad all

at the same time. I can best explain these by going through the ingredients. Coconut, cashews, and sugar. Yum: a crispy sweet cookie that has a nutty aftertaste. Cassava flour: cool, a neutral gluten-free binder. The next ingredient is lemon peel powder.

What in the world?! They ruined a perfectly good cookie by adding a strong bitter flavor to it. I'd be willing to try another flavor, but these were not for me.

SHE SAID: It's amazing how a simple, gluten-free recipe

can yield a tasty treat. I loved the light crunch, and sweet coconut flavor. But beware of the innocent “lemon zest” description—it tastes exactly like bitter lemon peel. Why the peel? That's literally the worst-tasting part of the lemon!

Bleah. Well, I'd definitely grab another flavor, because everything else about this cookie was fantastic.

SEAPOINT FARMS

EDAMAME SPAGHETTI, USDA ORGANIC HE SAID: I'm not going to lie, I saw soybean protein spaghetti

and thought, “Oh, this is going to be terrible.” I got all excited to write a scathing review about just how terrible it was, but it really wasn't! The pasta by itself is mostly flavorless, which is good because it showcases a sauce well. It was a bit soft texture-wise, so definitely cook it al dente. Now don't get me wrong, this will never replace my regular pasta, but I could see this being really tasty served cold in a pesto pine nut sauce.

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SHE SAID: John gets to have the whole box to himself

because these thin, fettuccine-style noodles were eww.

They had a neutral flavor, which is good for bold sauces, but the texture was terrible. The pasta just fell apart and got a bit gummy. For people like me, who have teeth, I prefer something to chew.

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FIND YOUR CREATIVITY.

Full-Service Catering School Meals • Meal Prep/Planning

Call 480-813-9065 CRAFT NIGHTS

CRAFTNIGHTS.COM

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43

COOLOUTRAGEOUSSTUFF JEWELRY WITH A MESSAGE

Designer Elizabeth Wasserman’s business philosophy is simple—create timeless, quality jewelry with a heart and soul. Pieces that will not just decorate, but mean something to whoever is wearing them, and whoever receives them. As a designer, Wasserman is inspired by love, happiness, nature, and good vibes. Her collections reflect how she lives her life—bold, feminine, fun and ready for the next adventure. This Shelby SHIELD handcrafted sterling silver pendant medallion necklace features .05 carat champagne diamond and a an adjustable 24-inch sterling silver diamond-cut bead chain. $228 at www.elizabeth-wasserman.com

REACH FOR THE MOON

Cinder + Salt is a sustainable, zero-waste lifestyle brand guided by two core values: That eco-friendly and sustainable design can also be fresh, modern and fun, and that everything we need on this Earth, already exists. This women’s wrap reaches for the moon though. Made from a cotton/modal blend (TENCEL Modal is a sustainable cellulose fiber derived from beech-wood pulp that's even softer than conventional cotton), it features the phases of the moon down the back. $48 at www.cinderandsalt.com

TOAST TO RECYCLING

Tervis offers sustainable drinkware, including these fun limited edition option dolphin and turtle designs. The latest collection offered is made of returned products that have been recycled and turned into cups with specific designs.

Proceeds of the sales are donated to organizations that help the environment.

In fact, Tervis recently donated $30,000 to Florida Aquarium for its coral reef re-population program. These 16 oz. cups: $16.99 (buy one, get one free) at www.tervis.com

DRESS UP

This gorgeous hand-embroidered Xandra dress makes a fun addition to a summer wardrobe. The entire Sun Child collection is made of one-of-a-kind silk sundresses, jackets and jumpsuits is made from up-cycled traditional Indian sari silks. The brand also provides jobs to people throughout a small village in Goa, employing individual artisans rather than large factories. $375 at https://iamsunchild.com

SUPERB SKIN

Éminence Organic Skin Care utilizes farming and green practices to create natural and organic products that are free of harmful ingredients. The products are handmade, and not only does the company use wind energy and solar power energy to make them, but it plants a tree for every product sold. With its Strawberry Rhubarb Dermafoliant with Lactic Acid, rice powder absorbs oil while lactic and salicylic acids remove dead skin cells, and the strawberries and rhubarb infuse the skin with antioxidants. 4.2 oz./$48 at www.eminenceorganics.com

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GREEN SCENES

MAY CALENDAR OF VIRTUAL EVENTS CENTRAL ARIZONA

May 2

STRENGTHEN YOUR IMMUNE SYSTEM–ONLINE VIDEO WORKSHOP

Arizona Integrative Hypnotherapy will be holding an online 90-minute mind and body workshop where participants can help increase their health and well-being naturally. The purpose of the workshop is to show people how they can activate the body’s natural healing ability by utilizing the tools of hypnotherapy. This form of therapy is one of the fastest-growing fields that facilitates and promotes human change, improvement, and achievement.

There are two packages to choose from: a 90-minute workshop for $20 or a 90-minute workshop and private hypnotherapy session for $60. For more information, visit https://directory.localfirstaz.com/event/ strengthen-your-immune-system--onlinevideo-workshop-5e90e3f3afdea.html.

May 9

BAO AND DUMPLING ONLINE PARTY

The Bao and Dumpling online party is the teaser for the rescheduled Bao and Dumpling Festival coming to Downtown Chandler.

The goal of the festival is to showcase the ethnic diversity of food and showcase small businesses. Participants will receive a resource guide with recipes on how to make your own bao and dumplings at home. There will also be a list of vendors from the original festival provided, where you can order takeout or delivery. To win free tickets to the Bao and Dumpling Festival in the fall, tag the food you ordered or made with #azbaodumpling. For more information, visit www.facebook.com/ events/248947363173585/

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May 9

MOTHER’S DAY FLOWER FLORAL POP UP AND MONOGRAM CLASS

Nothing says Happy Mother’s Day like quality time and a big beautiful bouquet of flowers. Join the Flower Garage and The AR Workshop in Scottsdale for a fun morning of flower arranging and monogramming. The event will begin at 10 a.m. at the AR Workshop at 7342 E Shea Blvd, Scottsdale. Flowers and boxes will be provided with session fees. Due to COVID19, the event will be held on the same day, but might switch to online. For updates and to RSVP, visit www.theazflowergarage.com/ event-info/mothers-day-flower-floral-popup-and-monogram-class.

May 12-17

RESTORATIVE YOGA WITH MARY BRUCE

Enjoy a mini retreat with Mary Bruce at her online restorative yoga workshop.

Yogis will learn virtually how to deeply relax and restore vital energy necessary to living a whole and balanced life. During this difficult time, deep relaxation boosts the immune system and relieves fatigue, anxiety, and insomnia, without the use of medication. The workshop will have a series of asana that will include a variety of different yoga props. Tuition is $360. For more information or to register, visit www.swiha.edu/class/yo-508/?fbclid=IwAR 0gJv0CJDFovqRr7NISlRx8EnHRe0GSFn9V gsXls3WcspHdEE_p1WTZPYA.

NORTHERN ARIZONA

May 2

STREAMING NATIONAL ASTRONOMY DAY

Celebrate National Astronomy Day with Lowell Observatory as they live stream talks about astronomy both as a profession and hobby. Local astronomers and educators will also include topics on getting started as a novice astronomer during a time of social distancing, as well as projects for kids to do at home. The stream will conclude with a preview of the coming week’s celestial events, and a look at the dance of the planets Mars, Jupiter and Saturn. Tune in from 6 p.m. to 8 p.m. for free on the Lowell Observatory’s YouTube channel. For more information, visit https:// business.flagstaffchamber.com/events/ details/streaming-national-astronomyday-24511.

May 6 and 20

FLAGSTAFF SUSTAINABILITY ROUNDTABLE

The Flagstaff Sustainability Roundtable is a biweekly opportunity for the public to discuss sustainability issues with the City of Flagstaff’s Sustainability Program.

While the topic for May 20 has not been shared, on May 6 there will be a discussion of RentLab, a rental map that will make finding houses easier. Meetings will begin at 5 p.m. on Zoom and it's free to register.

After signing up, there will be an email sent containing information on how to join the meeting. For more information, visit www. facebook.com/events/216154336364257/.

greenlivingaz.com

GREEN SCENES

MAY CALENDAR OF VIRTUAL EVENTS SOUTHERN ARIZONA

BUSINESS

May 8

May 6

Learn how to prep healthy and tasty meals for a busy work week with Janet Neustedter via Zoom. By stocking up on nutritious meals, not only are you saving more time throughout the week, but you will be giving the fuel your body needs to stay focused. The lunch will be held from 11:30 a.m. to 12:30 p.m. Register for free at www.maranachamber.com.

Starting at 7 a.m., local business owners will gather together on Zoom to introduce and advertise their company. Each participant will receive 30 seconds to speak, and will be sent a copy of the recording after the event. The event price is $10 for members and $15 for non-members. To find more information on how you can network with different businesses, visit www.maranachamber.com.

LUNCH AND LEARN HEALTHY MEALS FOR THE WORKING HOUSEHOLD

May 20

STITCHCRAFT: ART IS MAGIC (VIA ZOOM)

Sarah Gzemski of Gzem Shop Embroidery is offering an introductory class in needlecraft through Zoom. During the online lesson, students will gain hands-on experience with eight different stitches, and will learn how to create their own textures and designs. Before class, each participant will receive an embroidery kit with all of the necessities, along with videos on how to do each stitch. For more information, visit www.facebook.com/ events/539486290332228/.

NETWORKING BREAKFAST WITH THE MARANA CHAMBER OF COMMERCE

May 12

PHOENIX IMPACT ACCELERATOR DEMO DAY

Join Seed Spot’s impact-driven entrepreneurs during the Spring 2020 Impact Accelerator. Expert entrepreneurs and change-makers will be sharing business ventures to the Phoenix community. The event will be live streamed at 5:30 p.m. at www.seedspot. org. For more information, visit https:// demodayphxia2020.splashthat.com/.

May 15

Join Speed Spot on May 15 to learn how you can lean into the competition and take advantage of it. JT Mariano, co-founder of Tuft & Needle (the first start-up that was followed by 200 lookalike companies), will use his firsthand experience to teach how to leverage competition to accelerate company growth. The free event will begin online at 8:30 a.m., and attendees will have the opportunity to connect with experts and ask questions. For more information, visit https://iem-phx-may-2020.splashthat. com/.

May 18

THE ROLE OF PLACEMAKING IN ECONOMIC DEVELOPMENT

Those attending The Role of Placemaking in an Economic Development will have the opportunity to understand how placemaking can support the new framework for economic development.

This online event will also teach how to envision all of the aspects of placemaking and how to prioritize through the development of strategic economic planning. Tickets start at $109 for associate members and the event begins at 11 a.m.

For tickets and more information, visit www.10times.com/role-placemaking-ineconomic-development/.

WORK SMARTER NOT HARDER: LEVERAGING COMPETITOR INSIGHTS TO ACCELERATE YOUR GROWTH Whether you have a great business idea with a business taking off or are part of a growing team disrupting an archaic industry, you may find yourself in a competitive and overcrowded market.

greenlivingaz.com

May 2020 | greenliving

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THANK YOU to our partners

WE APPRECIATE OUR READERS SUPPORTING OUR ADVERTISERS! American Lung Association - Arizona . . . . . . . . . . . . . . . . . . 35 Amici Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Arizona Center for Advanced Medicine . . . . . . . . . . . . . . . 19 City of Mesa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Courtesy Chevrolet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 East Valley Women, Women of Scottsdale, Central Phoenix Women, North Valley Women . . . . . . . . . 43 Eco Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Exceptional Water System . . . . . . . . . . . . . . . . . . . . . . . . . . . . IFC Fasturtle Digital . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Fit N Seal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Fresh Food Collab . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BC Front Paige Events . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Frontdoors Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Frusack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Garden Goddess . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Hippie Hobby/Craft Nights . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 KFNX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Lifelong Renovations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Lora Moon Styling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Pima County . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Platinum 1911 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

EVERY HOUR, ON THE HOUR 24 / 7 / 365 EXCLUSIVELY on 1100 KFNX www.1100kfnx.com 48

greenliving | May 2020

Purple Lotus Productions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 SAACA (Catalyst) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 SciTech Festival AZ Science Center . . . . . . . . . . . . . . . . . . . . 11 Sister Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Skimbot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 US Dental Triage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Wells Fargo Advisors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . IBC Wittnessing Food in Nature . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Yohanna Wendt Photography . . . . . . . . . . . . . . . . . . . . . . . . . 27

az.com greenlivingaz.com

Are you still on track for retirement?

Time for a second opinion.

Investors have survived market swings and corrections before. But a twinge of uncertainty may have you wondering if you should get another opinion to help confirm your wealth is in the right place. That’s why we’ve made it as easy as we can to have a complimentary, face-to-face meeting with a Financial Advisor.

Maybe you just want to know if you’re really on track for retirement or if your investments could be better aligned to your goals. Or in the process of working hard for your money, you worry you’ve overlooked some necessary steps to transfer your wealth.

Whatever’s on your mind, we’re here to listen, and we’ll help you evaluate your plan. It’s free, and there’s no obligation. Then you can decide if your wealth is getting the care it deserves.

WEALTH MANAGEMENT | INVESTMENT PLANNING | RETIREMENT

Investment and Insurance Products: u NOT FDIC Insured u NO Bank Guarantee u MAY Lose Value Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. © 2015 Wells Fargo Clearing Services, LLC. All rights reserved.

97772-v1c A1953

Mark Morales First Vice President - Investment Officer 180 W Continental Rd Ste 120 Green Valley, AZ 85622 Toll Free: (800) 925-7470 mark.morales@wellsfargoadvisors.com https://home.wellsfargoadvisors.com/mark.morales

CAR-1018-02592

Getting Food to Those In Need FRESH FOOD COLLAB is calling on local farmers, natural food companies, and corporate partnerships/donations to help us get food to people who have been impacted by COVID-19.

NEXT EVENT: Agave Farms, May 9th from 7am-9am 4300 N. Central Ave. Phoenix Az 85012

partners

visit www.facebook.com/urbanfarmseducation/events