Marana News 03/01/2023

www.Maranaweeklynews.com

CDO High senior Allee Noble is

Cuisine Classique cuts to the chase

KAREN SCHAFFNER

ardi Burden learned to cook the hard way.

She, admittedly, cut her fingers “millions” of times before she mastered knife handling.

“I’ve put a knife through my hand,” said the

Mardi co-owns the 20-year-old Cuisine Classique cooking school with her husband, Bob Burden, both of whom teach knife handling straight out of the gate. The Burdens teach the class at their home on West Magee Road, where they’re hosting an open house 4 to 5 p.m. Thursday, March 16.

The teaching room features a very large island, where students are equipped with their own

BY VERONICA KUFFEL Tucson Local Media Staff

The Marana Town Council reviewed the municipality’s second-quarter budget results during its Feb. 21 meeting, and, according to financial director Yiannis Kalaitzidis, said they are favorable.

“I’m happy to report that through December we continue to do very well,” Kalaitzidis said regarding revenue. “We continue to do better than we anticipated in most of the categories. Specifically, our general fund is at 55% of where we anticipated it to be.”

The council expects the town will be halfway to its revenue goals around this time of year, and the numbers suggest that it is ahead of its projections.

Along with the general fund, town revenue comes from a variety of avenues, including HURF (Highway User Revenue Fund), transportation fund, bed tax fund, half-cent sales tax, water fund, water reclamation fund and the airport fund.

Kalaitzidis stated that almost every fund on the revenue side is performing to expectations, if not higher, for this time of year.

“The only area we’re underperforming

Mardi Burden teaches knife skills first at Cuisine Classique, her home cooking school. She strives to teach both adults and children how to be fearless about being creative with a recipe. (Noelle Haro-Gomez/Submitted)

A Beautiful Life Now Under Construction.

La Posada, Southern Arizona’s award-winning Life Plan Community is bringing its commitment to excellence to Oro Valley.

Finely appointed apartment homes. Awe-inspiring mountain views. An oasis of first-class amenities.

Secure your future where great neighbors connect to live life well.

ORO VALLEY COUNTRY CLUB

Wednesday, April 5

Thursday, May 4

SADDLEBROOKE 2 BALLROOM

Friday, March 17

RSVP today by calling 520-531-3480. Seating is limited. Lunch will be served.

Please join us for an upcoming luncheon and informative presentation on a date and location that is convenient for you:

La Posada

PRESERVATION HALL

WYNTON MARSALIS 3/31

Limited Engagement Tour

Only 5 U.S. Concerts

Listening Room - Country/Americana

ROSANNE CASH & JOHN LEVENTHAL 3/24

MUSIC CITY HITMAKERS 4/15

The Nashville songwriters behind your favorite hits!

MARTY STUART & HIS FABULOUS SUPERLATIVES 4/27

SHOWS NOW ON SALE Listening Room - Jazz

JAZZ BAND: PASS IT ON 3/8 60th Anniversary Tour Cut for Cut • Note for Note FLEETWOOD MAC RUMOURS 4/7 Fine Vintage Series

Hilarious, Jaw-Dropping Mind Tricks as Improv Meets Hypnosis

COLIN MOCHRIE’S HYPROV 4/1

ADAPTATION 3/26

ALIZÉ CARRÈRE, Environmental Anthropologist & Filmaker

Ticket includes pre-show reception, post show Q & A, & a special gift!

THE FABULOUS THUNDERBIRDS & RUTHIE FOSTER 3/14

THE CREAM OF CLAPTON 4/28

The Very Best of Eric Clapton

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Hot Picks

BY KATYA MENDOZA Tucson Local Media Sta

ARTS

Through Friday, Aug. 4

The North American premiere of the Linda McCartney Retrospective comes to the University of Arizona Center for Creative Photography, now through Friday, Aug. 4. Spanning McCartney’s entire career from 1965 to 1997, this exhibition features 176 photographs and archival materials, including Polaroid images, and presents three sections such as family life, photographic experimentation and artists. The exhibit will recur weekly from Tuesdays through Saturdays, from 10 a.m. to 4:30 p.m. The exhibition will also feature various community events inspired by the collection. For more information, visit ccp.arizona.edu. Center for Creative Photography 1030 N. Olive Road.

Wednesday, Feb. 22, ongoing

of Arizona Museum of Art, 1031 N. Olive Road.

Wednesday, March 1, to Saturday, April 8

The Tucson Desert Art Museum presents its “¡Pleibol! In the Barrios and the Big Leagues/En los barrios y las grandes ligas,” now through Saturday, April 8. Organized by the Smithsonian Institution Traveling Exhibition Service in collaboration with the National Museum of American History, this exhibit examines the sport and how Latinos helped shape it. Tickets are $10 for adults, $8 for seniors, $6 students/children, and free for active military. For more information about permanent and ongoing exhibitions, visit tucsondart.org. Tucson Desert Art Museum, 7000 E. Tanque Verde Road.

THEATER

Saturday, March 4, to Saturday, March 25

The African American Museum of Southern Arizona has opened its doors at the UA. Co-founded by Beverly and Bob Elliott, the museum presents a cultural and educational experience through items of significance and intentional storytelling to preserve African American and Black life, culture and history in Southern Arizona to benefit the community. Admission is free to the museum in room 244 of the Student Union Memorial Center. Until regular hours are established, interested visitors can schedule an appointment by emailing aamuseumofsouthernaz@gmail.com. Visit aamsaz.org for more information. African American Museum of Southern Arizona, 4511 N. Campbell Avenue, Suite 255-2.

Through Saturday, May 20

Willem de Koonig’s “Woman-Ochre” was stolen in 1985 from the University of Arizona Museum of Art. It’s returned home and on display through May. Tickets for “Restored: The Return of Woman-Ochre” are $8 general admission; $6 seniors 65plus and groups of 10 or more; and free for students with ID, museum members, UA faculty, staff, military personnel, AAM members, visitors with a SNAP card or Tribal ID, and children. For more information about other ongoing exhibits, visit artmuseum.arizona.edu. The University

The Arizona Theatre Company presents “Pru Payne,” starting Saturday, March 4. Created by Pulitzer Prize nominee Steven Drukman and directed by Sean Daniels, “Pru Payne,”' follows the emotional story about an esteemed critic Prudence, in the face of memory loss. For information about ticket pricing and the current season, visit atc.org. The Temple of Music and Art, 330 S. Scott Avenue.

LIVE MUSIC

Friday, March 3

Oro Valley Parks & Recreation hosts the free Friday Night Concert series on the lawn of the historic Steam Pump Ranch from 7 to 9:30 p.m. Friday, March 3. Listen to the diverse sound of the local cover band, Good Trouble. Food trucks, nonalcoholic and alcoholic beverages will be available for purchase. Outside alcohol is not permitted. For more information about this free event, visit orovalleyaz.gov. Steam Pump Ranch,10901 N. Oracle Road.

SPECIAL EVENTS

Thursday, March 1, to Sunday, March, Nov. 5

The Yume Japanese Gardens of Tucson present the Spring Ikebana FestivalYume Japanese Gardens’ 10th anniversary celebration. Also known as, the way of the

EXPLORER

The Explorer and Marana News is published every Wednesday and distributed free of charge to homes and in single-copy locations throughout the Northwest Tucson. To nd out where you can pick up a free copy of the Explorer and Marana News, go to www.TucsonLocalMedia.com

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flowers, Ikebana is the meditative art of Japanese floral arranging. This art, which dates back to the 15th century, incorporates nature with an emphasis of lines, shapes and form throughout the arrangement and the hand of the arranger. Come celebrate the arrival of spring and 10 years of Ikebana Festivals at the Yume Gardens. General admission tickets $18, members $10, children under 15, $5. Tickets include entry to the gardens. For information on times and dates, visit yumegardens. org. Yume Japanese Gardens of Tucson, 2130 N. Alvernon Way.

Saturday, March 4, and Sunday, March 5

The Tucson Festival of Books returns to the University of Arizona campus Saturday, March 4, to Sunday, March 5. From 9:30 a.m. to 5:30 p.m., walk around the vibrant UA Mall and sit in on interesting book panels, meet authors, discover publishing companies and resources. The event is free, but certain events require advanced registration and tickets. For a full lineup of guest speakers and information on how to plan your visit, check out tucsonfestivalofbooks. org. The Tucson Festival of Books, 1209 E. University Boulevard.

Saturday, March 4, to Sunday, April 2

time is at 1 p.m. Visit rillitoracetrack.com for more information. Rillito Park Racetrack, 4502 N. First Avenue.

Wednesday, March 1, to Sunday, April 2

Huzzah! The 35th annual Arizona Renaissance Festival returns to Pinal County. The medieval amusement has a 16-stage theater, a 50-acre circus, arts and crafts fair, jousting tournament and feast. Mingle with over 2,000 characters in costume and don’t forget to eat a giant roasted turkey leg. Eat, drink and be merry, for there is so much to see and do. Tickets cost $33 for adults, $21 for children 5-12, (children 4 and younger are free) if purchased in advance at any Bashas’ or Food City statewide. For a full list of activities and schedule of events, visit arizona. renfestinfo.com. Arizona Renaissance Festival, 12601 E. U.S. Highway 60, Gold Canyon.

5-DAY WEATHER

WARNING!

PERIPHERAL

NEUROPATHY AND CHRONIC PAIN TREATMENTS NOT WORKING!!

Oro Valley, AZ – When it comes to chronic pain and/ or neuropathy, the most common doctor-prescribed treatment is drugs like Gabapentin, Lyrica, Cymbalta, and Neurontin. The problem with antidepressants or anti-seizure medications like these is that they offer purely symptomatic relief, as opposed to targeting and treating the root of the problem. Worse, these drugs often trigger an onset of uncomfortable, painful, and sometimes harmful side effects.

The only way to effectively treat chronic pain and/or peripheral neuropathy is by targeting the source, which is the result of nerve damage owing to inadequate blood flow to the nerves in the hands and feet. This often causes weakness, numbness, tingling, pain, and balance problems. A lack of nutrients causes the nerves to degenerate – an insidious and often painful process.

It’s racing season at the historic Rillito Park Racetrack. Every Saturday and Sunday, check out fast horses, jockeys and big purses for nine weekends this spring. Gates open at 11 a.m. on race days. Post

As displayed in gure 1 above, the nerves are surrounded by diseased, withered blood vessels. A lack of su cient nutrients means the nerves

cannot survive, and thus, slowly die. This leads to those painful and frustrating consequences we were talking about earlier, like weakness, numbness, tingling, balance issues, and perhaps even a burning sensation.

The drugs your doctor might prescribe will temporarily conceal the problems, putting a “BandAid” over a situation that will only continue to deteriorate without further action.

Thankfully, Oro Valley is the birthplace of a brandnew facility that sheds new light on this pressing problem of peripheral neuropathy and chronic pain. The company is trailblazing the medical industry by replacing outdated drugs and symptomatic reprieves with an advanced machine that targets the root of the problem at hand.

Effective neuropathy treatment relies on the following three factors:

1. Finding the underlying cause

2. Determining the extent of the nerve damage (above 95% nerve loss is rarely treatable)

3. e amount of treatment required for the patient’s unique condition

Arrowhead Physical Medicine in Oro Valley, AZ uses a state-of-the-art electric cell signaling systems worth $100,000.00. Th is ground-breaking treatment is engineered to achieve the following, accompanied by advanced diagnostics and a basic skin biopsy to accurately analyze results:

1. Increases blood ow

2. Stimulates and strengthens small ber nerves

3. Improves brain-based pain

The treatment works by delivering energy to the affected area(s) at varying wavelengths, from low- to middle-frequency signals, while also using Amplitude Modulated (AM) and Frequency Modulated (FM) signaling

It’s completely painless!

THE GREAT NEWS IS THAT THIS TREATMENT IS COVERED BY MEDICARE, MEDICAID, AND MOST INSURANCES!!

Depending on your coverage, your peripheral neuropathy treatment could cost almost nothing – or be absolutely free.

The number of treatments required varies from patient to patient, and can only be determined following an in-depth neurological and vascular examination. As long as you have less than 95% nerve damage, there is hope!

Arrowhead Physical Medicine begins by analyzing the extent of the nerve damage – a complimentary service for comprises a detailed your friends and family.sensoryEach exam evaluation, extensive peripheral vascular testing, and comprehensive analysis of neuropathy findings.

Arrowhead Physical Medicine begins by analyzing the extent of the nerve damage –a complimentary service for comprises a detailed your friends and family. Each sensory exam evaluation, extensive peripheral vascular testing, and comprehensive analysis of neuropathy ndings.

Arrowhead Physical Medicine will be offering this free chronic pain and neuropathy severity evaluation will be available until December 31st, 2022 Call (520) 934-0130 to make an appointment.

Arrowhead Physical Medicine will be o ering this free chronic pain and neuropathy severity evaluation will be available until February 28, 2023. Call (520) 934-0130 to make an appointment

Due to our very busy office schedule, we are limiting this offer to the first 10 c allers Y OU DO NOT HAVE TO SUFFER ANOTHER MINUTE, CALL (520) 934-0130… NOW!!

We are extremely busy, so we are unavailable, please leave a voice message and we will get back to you as soon as possible.

Arrowhead Physical Medicine 10425 N Oracle Rd., Suite 125 Oro Valley AZ, 85737

Town council reviews Q2 budget

BY VERONICA KUFFEL

Tucson Local Media Sta

The Marana Town Council reviewed the municipality’s second-quarter budget results during its Feb. 21 meeting, and, according to financial director Yiannis Kalaitzidis, said they are favorable.

“I’m happy to report that through December we continue to do very well,” Kalaitzidis said regarding revenue. “We continue to do better than we anticipated in most of the categories. Specifically, our general fund is at 55% of where we anticipated it to be.”

The council expects the town to be halfway to its revenue goals around this time of year, and the numbers suggest that it is ahead of its projections.

CUISINE from page 1

burners. If they’re lucky, the glass doors to the backyard will be open and they’ll cook to the sounds of a rooster crowing and chickens clucking while they lay the eggs that will be used in a class.

Mardi teaches a variety of classes, including, in March, hands-on sausage making, sourdough bread, ravioli or fish tacos. The stand-alone classes are for adults, in the evening.

For those who wish a longer commitment, she offers a seven-week class, on Saturday afternoons, where, besides knife skills, students learn how to prepare meat, chicken, fish and shellfish. There are also lessons in grains, vegetables and desserts.

“Everyone gathers and, depending on what we’re making, we usually have to make the dessert first,” Mardi said. “Then we move right into the meal. The last thing we do is usually salad and a dressing. Then we sit down and enjoy our meal together.”

The seven-week Basics of Gourmet Cooking course is $599, and that includes a four-piece knife set. Stand-alone workshops start at $64.

Mardi has been cooking since she was 8. Her first dish was lemon meringue pie because “my mother hated to cook so she would let my sisters and I cook anything we wanted.”

Along with the general fund, town revenue comes from a variety of avenues, including HURF (Highway User Revenue Fund), transportation fund, bed tax fund, half-cent sales tax, water fund, water reclamation fund and the airport fund.

Kalaitzidis stated that almost every fund on the revenue side is performing to expectations, if not higher, for this time of year.

“The only area we’re underperforming is single-family residential,” Kalaitzidis said. “The good news is that some of that shortfall is being made up on the commercial side.”

It’s also helping the transportation fund, which has met 100% of its budgeted revenue.

Town expenses, Kalaitzidis said, are average for Q2. In the first two quarters for

FY 2022, the town’s personnel and benefits costs were at $14.8 million. This current year, that number increased to about $22.5 million. The director offered two reasons for the increase.

The first being the town’s compensation study of 2022, which created increases for personnel to stay competitive with market wages. The second involved $6 million used to pay down the Public Safety Personnel Retirement System unfunded liability.

“Though every day we are seeing cracks in the economy, the economy continues to be strong, and we continue to see good numbers coming out in our revenues.”

Looking at fiscal year 2024, Councilmember Roxanne Ziegler confirmed that medical, dental and vision insurances would increase for personnel costs, with

Kalaitzidis estimating a 10% increase.

The Marana Town Council projected conservatively last January about the state of the 2023 budget, Kalaitzidis stating it will only have $500,000 of ongoing revenue after expenses. He was cautiously optimistic that the numbers would improve, especially after receiving new information about state-shared income tax.

“I know it was the wish and desire of everyone here to have us consider new positions,” Kalaitzidis said. “We believe with the new ongoing revenues that we have projected that we will be able to entertain all increases.”

This includes increases for existing Marana staff but also the new positions that may be initiated next fiscal year, a normal part of the budget creation process.

Since that day, Mardi knew she wanted to make her living in the kitchen. Besides Snickers bars and wine, she said her favorite dish to eat is paella, which she also enjoys making. She’s also a fan of baking.

For the kiddos

Mardi will host a Kids Spring Break Cooking Camp for kids ages 5 to 12. Students will learn to make fresh pasta, among other things from 10 a.m. to 2 p.m. Monday, March 13, to Friday, March 17. The cost is $259 per child; $245 for siblings. Individual days may be purchased for $64.

“I teach the kids, really, just like I do the adults,” she said. “The difference is that the desserts are way better. They’re stuff like mud pie and Oreo stuff, but I teach kids to make pasta just like I teach the adults to do it.”

Mardi divides the kids into teams, she said, then “two people on their team will be the bagel chefs, and then they have to take orders and prepare the bagels for everybody else on their team. It’s total fun.”

Then there’s snack time.

“There are snack chefs, and they have to prepare it for the rest of the team, and it’s usually popcorn,” Mardi said. “They can eat their food. Most of them eat a part of it.”

The reason is not so surprising.

“They save it to show their parents,” she

added.

A teen camp for children 13 and older will held in the summer.

It’s clear that Mardi and Bob love their cooking school. Their tasks are divided: Mardi teaches and Bob does everything else, including sharpen the knives, which he teaches. Still, they have the same goal for all their students.

“To cook fearlessly and not be a slave to a recipe,” Bob said. “To be able to walk up to their fridge or their pantry and look

in there and go, ‘Oh, I can make this and this.’”

WHEN: 4 to 5 p.m. Thursday, March 16 WHERE: The Burdens’ home, 1060 W. Magee Road, Oro Valley COST: Free INFO: 520-797-1677, cuisineclassique.com

All about Cuisine Classique Cooking School's kitchen are little stacks of dishes and other cooking tools. (Noelle Haro-Gomez/Submitted)

Cuisine Classique Cooking School Open House

Choice butcher shop is primed for success

BY KAREN SCHAFFNER Tucson Local Media Sta

K-12

At Davison Meats on Ina Road, selling produce is about more than weighing meat and taking money.

Cleanliness is important, especially to store clerk Jamie Thistle, who disinfects the counters hourly.

“I didn’t realize there was so much to know about meat,” Thistle said. “There are so many different parts to (a cow) and different cuts. Learning where they come from on the animal is really cool.”

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This isn’t just any butcher shop. Order a particular cut of beef here and head butcher Brett Sippy will make sure it’s done right.

“I cut whatever people need and teach them how to cook it if they need help with that,” he said.

“We do a lot of specialty cuts,” added journeyman butcher Chris Marmon. “Like most places you don’t see Denver (steak). You don’t see tri-tips. We sell hanger steaks, too, and a lot of places don’t have hanger steaks.”

Hanger steaks are a cut of beef prized for the flavor.

Customers trust Sippy because, besides his decade-plus years as a butcher, he spent 18 years as a chef. The Scottsdale Culinary Institute graduate prefers being a butcher over a cook.

“This is what I do,” he said simply.

Davison Meats is the first Ina Road

butcher shop to come along in 15 years, Sippy said. Located in the Embassy Plaza, it’s doing fairly well, well enough to keep the doors open for the last year and a half. The store specializes in selling prime cuts of beef, with prime ribeye steaks its best seller. High-quality choice cuts are also available at Davison Meats.

“We try not to handle regular mainstream choice, because that’s the realm of the supermarkets,” Sippy said. “The upper certified choice programs, we buy out of those. Sometimes those cross over into prime in terms of how the marbling content and everything is.”

What’s the difference between prime and choice? Well, price for one thing. Prime is about $2 more per pound.

“Prime beef is the top 1% of beef that’s produced domestically, and it has the highest marbling content available,” Sippy said. “It also has the creamy white fat. (The beef cattle) are generally grass fed and finished on a high-quality grain for the last 30 to 60 days. Prime is the best for quality and palatability.”

Most of Davison Meats’ products are never frozen, and come fresh from Greater Omaha Packing. This is the only shop in the Tucson area that handles products from this company, according to Sippy.

“(Greater Omaha Packing) is considered

Aly Teachout, granddaughter of the owners, and Jamie Thistle, the counter person, at Davison Meats. Thistle said she cleans the counters at least once an hour. (Karen Scha ner/Sta )

to be basically the best that is produced here in the continental United States,” he said. “They have really high quality and sanitation standards.”

Davison Meats’ pork comes from Kansas and Iowa. It is quickly sold, Sippy said, so it’s always fresh.

At Davison Meats, Sippy and Marmon make all the brats and sausages. They grind their own ground beef, and make a variety of patties, including the ya-ya patty, made from 33% ground bacon and 66% ground beef. The pair grind and sell turkey, chicken and lamb. They make both beef and pork chorizo and breakfast sausage. They even make dog food, grinding together organ meats, beef trimmings from the case and vegetables. Sippy said the dog food is biologically appropriate for a raw diet. Find it in the frozen case. “It’s a wholesome product,” Sippy said.

This is all front-of-the-house stuff. In the back of the shop, Sippy introduces Big Bertha, the grinder, where they make the sausage, the ground meats and the dog food.

“Not at the same time,” Sippy is quick to add. Big Bertha gets a good cleaning twice

a day. Nearby is a meat-cutting saw, which looks like a band saw; a freezer for storing items like the dog food; and some ground meats, and the cooler, where meat is stored at a nippy 29-degrees.

The Davison Meats employees keep after the details of running a meat market. They all know it makes for a better shopping and eating experience.

“The quality level that we carry, the attention to detail that we have, and the sanitation level that we keep: it all equals a higher quality dining experience and a safer dining experience,” Sippy said.

The owners are Reb Davison and Sandy Teachout. Their granddaughter, Aly Teachout, a freshman at Canyon del Oro High School, works at the shop, although she can’t touch saws or knives. She said the next goal for the shop is adding locally grown beef, sourced from the owners’ ranch in Elfrida. It is hoped the local beef will be added sometime this year.

Teachout enjoys working there, as she likes being part of a team.

“I think it’s really important that it’s family owned,” Teachout said. “All the staff are really friendly; we get along really well. All the meat is really high quality.”

To learn more, call us today and schedule your free, no-commitment demonstration!

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Head butcher Brett Sippy stands in the very cold 29-degree cooler, where meat is stored before it hits the cases. Steaks are kept no more than three days in the case; after that they become carne asada or go home with a store employee. (Karen Scha ner/Sta )

New Italian restaurant concept replaces Reilly North

BY VALERIE VINYARD

Tucson Local Media Sta

It’s fun to say “Fentonelli’s,” the name of Tyler Fenton’s newest restaurant. It’s also fun to eat there.

Fentonelli’s Pizzeria and Bar opened February 9 on North Oracle Road. It replaced Fenton’s Reilly Craft Pizza and Drink North, which opened August 1, 2021.

“We’re celebrating East Coast-inspired Italian American food,” Fenton says. “It’s the kind of family food we grew up eating.”

Fenton, who owns Downtown restaurants Reilly Craft Pizza and Drink, Bata and Barbata, opened Reilly Craft Pizza and Drink North to provide a North Side option.

In a three-day period, the former Reilly’s North was revamped and reimagined into Fentonelli’s. About 85 can sit inside and another 20 or so on the patio.

Fenton calls it “the opportunity to do something similar but through a new lens. I picture this as a restaurant being in your regular rotation.

With 40 employees, Fentonelli’s boasts a 3,200-square-foot space, which underwent minor tweaks to the decor, such as adding neon signs, a television and checkered throw pillows. The playlist has been replaced with old school tunes. Think Frank Sinatra and Dean Martin.

“We just kind of felt we wanted to make some changes,” Fenton says. He blames his “restless mind” for wanting to do something new.

“It kind of snowballed,” Fenton says. “It went from easy to hard and then to exciting.”

So far, Fentonelli’s appears to be a hit.

“Every opening is fun and wild and a learning experience,” Fenton says.

The menu underwent a more dramatic tweaking. The menu offers six starters ($8 to $15), ranging from Parmesan-truffle crinkle fries ($8) to juicy and oversized tomato-braised beef meatballs with garlic bread ($15).

Reilly fans will rejoice when they see the crispy Brussels sprouts with hot sauce and pecan brittle ($10) cloned on the Fentonelli’s menu. The appetizer has the same blend of spicy, sweet and savory flavors.

Less adventurous diners can opt for cheesy garlic bread ($9), fried bread sticks ($10) or house-made mozzarella sticks and marinara ($12).

When it comes to the three salads, the Caesar ($11) is a giant. The teetering pile of romaine was liberally dusted with parmesan and dressed with a roasted garlic dressing and tasty croutons. Overall, it was very filling and enough for a satisfying meal.

Other salads include the house ($10) with mixed greens, carrot, celery, red onion, parmesan, choice of dressing, and the chopped ($12) with romaine, salami, pepperoncini, provolone, artichoke hearts and olives.

The pizzas are a more generous 16-inch

company that supplies pepperoni and other meats to pizzerias around the country. Except for the gluten-free penne, the pastas ($15 to $24) are made in house. The rigatoni with Sunday gravy ($18), or meat sauce, is ideal with perfectly made pasta. Other sauces are tomato; vodka; creamy alfredo; and shrimp scampi. Add chicken, sausage or a meatball for $5. Other East Coast-inspired staples on the menu include chicken parmesan ($24).

If there’s room for dessert, there’s Nutella budino with whipped cream ($10) and soft-serve chocolate, sweet cream or swirl ($5). Add 50 cents for a variety of toppings.

size versus the 12-inch pies at Reilly’s. Six varieties include the marinara ($18), which is a cheeseless pie that is topped with tomato sauce, garlic, bread crumbs, oregano and basil; fennel sausage and roasted peppers ($25) with tomato sauce, mozzarella, provolone; and roasted mushroom ($24) with cream sauce, mozzarella and truffle cheese.

The dough’s long fermentation renders a crust with a crispy exterior, and a fluffy, somewhat chewy interior with a slight char. The pizzas experience a longer bake time with a slightly lower oven temperature, resulting in added structure.

For a spicy kick, try Tyler’s pie ($21), which is a cream sauce with pickled chiles, red onion, mozzarella, fontina, parmesan and oregano.

Mariana Belgado, a CNA in Oro Valley, enjoyed a pizza recently at Fentonelli’s with her husband, Mario.

“I loved it,” says Belgado, who ordered the marinara pizza. “I’ve been to Reilly’s before, and that’s really good, too, but I like the smaller restaurant size. It’s cozy.”

Extra toppings cost $3 for extra cheese, pickled chiles or roasted onion; $4 for roasted mushrooms; and $5 for pepperoni or sausage. Add a $1 dip of ranch, hot sauce, marinara or pesto.

“We’re focused on quality; finding things that make us happy,” Fenton says.

For example, Fenton is a fan of small cupping pepperoni. He found Ezzo, a

So, why Fentonelli’s? When Fenton’s parents began dating 40 years ago, his Italian mother worried that her grandmother would disapprove of a non-Italian suitor. To appeal to her nonna, she claimed that his last name was Fentonelli. The story remains a laughing point for the family and its playfulness lends itself to the spirit behind the restaurant.

“Mom’s side is Southern Italian, and Dad was born in New York,” Fenton says. “It’s a collision of those two worlds.”

Fentonelli’s bar features five categories of cocktails, including three versions of the spritz, three negronis, three old fashioned, two margaritas and two mules. The wine list offers a sparkling wine, three whites and four reds from California and abroad with several domestic and imported beers. Happy hour is offered from 4:30 to 6 p.m. with $1 to $2 off many drinks and starters.

The lunch menu includes pizza by the slice, salads and Italian hoagies. The lunch special features a slice, simple salad and soda for $12. A children’s menu features mini pizzas and pastas.

“I think the goal is to just be a restaurant that’s embraced by our neighborhood, a place you can be regular at,” Fenton says. “In the end, I want to make food that makes people happy.”

Fentonelli’s Pizzeria and Bar 7262 N. Oracle Road, Tucson 520-447-5749, fentonellispizza.com 11:30 a.m.to 2:30 p.m. and 4:30 to 9 p.m. Tuesdays to Sundays. Closed Mondays.

Fentonelli’s Pizza and Bar’s open kitchen design makes every seat in the dining room unique. With tables and booths created by local fabricators Midtown Artisans, 10 bar seats and eight chairs at the pizza counter, there are plenty of options from which to choose. (Fentonelli’s Pizzeria and Bar/Submitted)

Among the variety of pizzas, Fentonelli's Pizza and Bar’s menu includes a classic with pepperoni, tomato sauce and mozzarella and fontina cheeses. (Fentonelli’s Pizzeria and Bar/Submitted)

Writers share their thoughts at Tucson book festival

BY KAREN SCHAFFNER

Tucson Local Media Sta

School counselor Joni Rubenstein said she believes everyone should be excited the night before their birthday.

“A kid would come to me (at school) and say, ‘Tomorrow’s my birthday.’ I always worked in Title 1 schools, and for some of my kids birthdays might not be so great,’” Rubenstein said. “I would say, ‘Oh, tomorrow’s your birthday?’ and I’d read them the book, and they’d feel really special.”

It didn’t end there.

“I’d say, ‘Come back tomorrow; you might look bigger,’” she added.

What was once a simple family tradition — reading her story to her children the night before their birthdays — is now a book celebrating its own 10th birthday. “The Night Before My Birthday Book” will be available at Tucson Festival of Books 2023. Meet Rubenstein at booth 316 in the children’s area, right across from the psychology building.

Resembling a children’s book, “The Night Before My Birthday Book” ($20) is based on a four-line poem and meant for all members of the family. Local artist Juana Martinez-Neal illustrated the tome. “It’s that focused love on (the birthday child), and it’s a magical time for them,” Rubenstein said.

Even so, she said she believes that the night before a birthday is still exciting for adults, too.

“I don’t think anyone really outgrows that,” she said. “It just feels different.”

There’s another piece to this book, Rubenstein said, and that’s the tradition. In her family and orbit, the children to whom she read the book are now having children. Those next generation children are getting the birthday eve story read to them.

“I can honestly say my kids will tell you this is the one thing they know we always did every year,” she said. “It was a constant in their lives.”

Rubenstein’s grown children still ask for it, although sometimes these days it’s partners and spouses who read it—but it’s still read.

“That’s what traditions are,” Ruben-

stein said. “It’s the container that holds us together.”

Meanwhile, back at school, Rubenstein’s students do come back the next day.

“They come in standing up, and I’ll say, ‘Do you feel different?’” she said. “‘Yeah,’ (they say). It’s that anticipation. It’s a magical thing for a kid to say, ‘I’m going to wake up, and I’m going to be older.’”

Complicated relationship

Also at the Tucson Festival of Books 2023 is Tom Zoellner, who grew up in Tucson. He has a complicated relationship with Arizona; he’ll be the first to say that.

To reconcile his divergent views, he took a long walk, all the way from the top of Arizona to the bottom, backpacking the entirety of the Arizona Trail.

Read about what he was thinking in his new book of essays, “Rim to River, Looking into the Heart of Arizona.” It’s a bit of a contemplative read.

“The book came together out of almost half a century of thinking about Arizona and writing about Arizona,” he said. “No one volume can come close to capturing the majesty and frustration of the state, but this is my attempt to try and weave as complete a tapestry as I could in a single volume.”

Even he admitted he was surprised by what he saw.

“Arizona has mountains beyond

mountains,” Zoellner said. “There have certainly been times when I thought, ‘OK, I get this state. I’ve been to every town. I’ve driven on every road. There’s nothing here that can surprise me.’ That,

of course, is totally untrue. There are portions of it that no one could ever see in a lifetime.”

Doing the Arizona Trail is no small feat. Called by some the backbone of Arizona, the trail begins at the Utah border on the edge of the Vermilion Cliffs National Monument. About 800 miles on foot later, it ends at the U.S.-Mexico border. It runs through the Grand Canyon, then on through valleys, mountains — lots of mountains, desert, forests and bluffs. Why do it?

“The decision to walk across it was a desire to look at it super close up, literally step by step,” Zoellner said. “But also to see it in a panorama to try and take it all in.”

What he saw was a paradox.

“Because of our essential aridity we’ve manipulated hydrology in such a way that you could, in various places, close your

see FESTIVAL page 13

Joni Rubenstein penned “The Night Before My Birthday Book,” and she’ll appear at the Tucson Festival of Books. (Joni Rubenstein/Submitted)

Tom Zoellner will be a part of a panel discussing his reflections about the American West. (Tom Zoellner/Submitted)

Walnuts are superfoods that lower blood pressure

BY MIA SMITT Tucson Local Media Columnist

Since ancient times, walnuts have been eaten as a source of intelligence.

Tree nuts were native to the Mediterranean region and a precious commodity traded on the Silk Road. There exist at least 30 varieties of walnuts, but the three most popular varieties are the English or Persian walnut, the black walnut, and the white or butternut walnut. After planting, the tree takes approximately four years to produce its first major crop.

Now, we know from research what the ancients knew from experience — those walnuts are good for you. They are packed with nutrients, especially omega-3 fatty acids, which are essential for optimum health.

A study conducted at the University of Scranton in Pennsylvania in 2012 and published in the journal Food and Func-

tion compared the amount of polyphenols in nine types of raw and roasted walnuts and two types of peanut butter. Polyphenols are powerful antioxidants that can protect and possibly repair cells damaged by free radicals, the molecules produced when the body breaks down certain foods or is exposed to environ-

mental hazards such as tobacco smoke and solar radiation. Free radicals have been implicated in some cancers, cardiovascular illness and other diseases.

The researchers also tested just how effective the antioxidants in the nuts are in maintaining a healthy heart. Raw and roasted walnuts beat the peanuts by a considerable margin. Walnuts had the highest amount of polyphenols which researchers found to reduce heart disease by lowering levels of “bad” cholesterol, improving blood flow, and reducing the vascular inflammation that leads to heart disease.

“Nuts are a nutritious snack and food additive, providing both nutrients and antioxidants, which provide significant health benefits,” that study concluded.

While most nuts are good nutrition, walnuts are at the top for brain health. Plant compounds in walnuts reduce inflammation in the brain and improve cognitive performance. They have a much higher concentration of DHA, a type of

omega-3 fatty acid.

DHA has been shown to protect brain health in newborns, improve cognitive performance in adults and possible slow or prevent cognitive decline as we age. Research has also shown that walnuts and walnut oil help lower resting blood pressure and lower blood pressure responses to stress.

There have been numerous other studies showing health benefits of walnuts. They are a rich source of energy and provide several B vitamins including niacin, thiamine, folic acid, riboflavin, B-6, and pantothenic acid. Walnuts are also an excellent source of vitamin E.

Minerals such as iron, potassium, copper, magnesium, manganese, zinc and selenium are found in walnuts. Their anti-inflammatory properties lower the risk of high blood pressure, coronary artery disease, strokes and various cancers. New

research into omega-3s is showing a possible benefit as an adjunct in the treatment of depression and other mood disorders.

The February 2019 issue of the journal, Nutrients, published a National Health and Nutrition Examination Survey report showing that a study of 26,656 people who regularly ate nuts, especially walnuts, had consistently lower depression scores.

The journa,l Diabetes, Obesity and Metabolism, published an interesting study from Harvard Clinical and Translational Science Center in 2017 that showed walnuts were of benefit in weight control diets because it seemed to control appetite and impact glycemic control. Further study on this is underway.

One-quarter cup, or 30 grams, of walnuts contains 4 grams of protein, 19.5 grams of “good” fat, 2.8 grams of carbohydrates, 1 gram of sugar, 1.45 grams of fiber, and 190 calories. There is less than 1 gram of sodium. Walnuts, like all tree nuts, are high in calories so moderation in consumption is prudent. And of course, people with an allergy to tree nuts must avoid walnuts as well as other nuts.

Walnuts are available in grocery stores year-round. They can be bought packaged and shelled or in bulk still in their shells. The shelled nuts should be stored in the refrigerator or freezer to preserve freshness and avoid rancidity, but the unshelled nuts may be stored for several months in a cool and dry location.

The nuts can be eaten as a healthy snack, plain, salted or sweetened. They can be a flavorful addition to a variety of foods, such as salads, stir fries, yogurt, desserts and breads. Walnut butter is an alternative to peanut butter for people looking for that better nutritional boost.

Walnut oil can be used for cooking and also has non-edible uses such as base oil in traditional medicine preparations in massage and aromatherapy. It also can be used cosmetically to keep skin supple and prevent dry skin.

Think twice when reaching for a cookie or similar snack when a handful of walnuts will give you a nutritional boost along with a good taste.

Mia Smitt is a longtime nurse practitioner. She writes a column for Tucson Local Media.

eyes and think you’re in Illinois,” he said. “Underneath it all is a hard but beautiful surface that always looms above us, always is out there regardless of our little plans to try and defeat it.”

In the end, Zoellner said despite the problems Arizona might face, he loves it unreservedly.

“I’ve argued with Arizona all my life,” he said. Still, “I’m always conspiring to find ways to get back; it’s got an incredible hold on me in a way that’s kind of unexpected.”

Zoellner, who now lives in Southern California and teaches at Chapman University, will be among the presenters at the festival. Find him here:

Going Off Grid: Zoellner will be one of a panel talking about how he writes about his reflections about the American West. 10 to 11 a.m. Saturday, March 4, at the Koffler Building, Room 218. A book signing will take place following the presentation at the UA BookStore Tent on the Mall.

Arizona, Up Close and Personal: Zoellner and a panel will explore Arizona’s past and present. From 1 to 2 p.m. Saturday, March 4, at the UA Library/Special Collections. A book signing will follow in the Integrated Learning Center.

Taking it Outside: Zoellner and Susan Lamb will explain why being there is so important to getting to know a place. 4 to 5 p.m. Saturday, March 4, at the Western National Park Association Stage. A book signing will follow.

Meet Buzz Bissinger: Zoellner will talk with Pulitzer Prize winner Buzz Bissinger, who wrote about the "Friday Night Lights" of Texas to a battlefield in Okinawa. 1 to 2 p.m. Sunday, March 5 at the UA Bookstore. A book signing will follow.

Tucson Festival of Books WHEN: 9:30 a.m. to 5:30 p.m. Saturday, March 4, and Sunday, March 5 WHERE: Throughout the University of Arizona COST: Free INFO: tucsonfestivalofbooks.org

Athlete of the Week: Allee Noble

BY TOM DANEHY Tucson Local Media Columnist

Sometime around Labor Day, Allee Noble will learn about “indoor facilities.” That’s because the senior leader of the Canyon Del Oro softball team will attend Ball State University in Muncie, Indiana, on an athletic scholarship.

The weather in Muncie will quickly turn cold after she arrives in Indiana. While she and her Dorado teammates were getting ready for the start of the season by practicing in unseasonably cold Tucson temperatures in the high 50s for this season’s play, Ball State students were “enjoying” a high of 38 in February. The average low temperature doesn’t get above freezing until April.

Noble doesn’t mind.

“That’s OK,” she said in an upbeat manner. “They have a really good indoor facility.”

Noble is the catcher on a loaded Dorado team that is looking to get back to the

state championship game again this year. (They lost in a slugfest, 10-7, to archrival Salpointe in last year’s title game.) She said that she has always played catcher, going back to when she started playing softball at age 7.

“I was the only one willing to wear all that catcher’s equipment in the 110-degree heat, but I figured if I was the only one, I would get to play all the time and never get subbed out.”

Being a star catcher has other perks, as well. She makes a little money on the side giving catching lessons to younger players.

Around age 13, she became a slap hitter, taking advantage of her being a left-handed hitter and her wheels. (In a broad generality, catchers in both baseball and softball are not known for their foot speed, but there are exceptions.)

“I’ve really been working on getting out of the (batter’s) box and getting down the baseline fast.”

The two-word phrase that is holding

Allee Noble started playing softball at age 7.

(Allee Noble/Submitted)

most of her attention is “state championship.” Her squad came tantalizingly close to winning one last year and she would like nothing more than to end her high school career with a title. The Dorados were clearly one of the best teams in the entire state last year. They lost an early

season tournament game to Class 6A power Desert Vista. They then went 16-2 in the regular season, but both losses were to Salpointe (by a combined score of 21-4).

They advanced to the state tournament and won their first four games by a combined score of 42-7. (Three of the four games were shortened due to the mercy rule.) It all came down to the state championship game at the UA’s storied Hillenbrand Stadium.

“It was really frustrating,” she recalled. “We had so many chances to take control of the game. I mean, we scored seven runs. Every other game last year where we scored at least seven runs, we won.”

While she and her teammates don’t like losing to Salpointe, they do enjoy the intensity of the matchups. “There’s just this incredible feeling in the atmosphere when we play them. It’s like the best against the best. I look forward to playing them again this year and this time coming out on top.”

is single-family residential,” Kalaitzidis said. “The good news is that some of that shortfall is being made up on the commercial side.”

It’s also helping the transportation fund, which has met 100% of its budgeted revenue.

Town expenses, Kalaitzidis said, are average for Q2. In the first two quarters for FY 2022, the town’s personnel and benefits costs were at $14.8 million. This current year, that number increased to about $22.5 million. The director offered two reasons for the increase.

The first being the town’s compensation study of 2022, which created increases for personnel to stay competitive with market wages. The second involved $6 million used to pay down the Public Safety Personnel Retirement System unfunded liability.

“Though every day we are seeing cracks in the economy, the economy continues to be strong and we continue to see good numbers coming out in our

revenues,” Kalaitzidis added.

Looking at fiscal year 2024, Councilmember Roxanne Ziegler confirmed that medical, dental and vision insurances would increase for personnel costs, Kalaitzidis estimating a 10% increase.

The Marana Town Council projected conservatively last January about the state of the 2023 budget, Kalaitzidis stating it will only have $500,000 of ongoing revenue after expenses. He was cautiously optimistic that the numbers would improve, especially after receiving new information about state-shared income tax.

“I know it was the wish and desire of everyone here to have us consider new positions,” Kalaitzidis said. “We believe with the new ongoing revenues that we have projected that we will be able to entertain all increases.”

This includes increases for existing Marana staff but also the new positions that may be initiated next fiscal year, a normal part of the budget creation process.

VOTING TIME!!

POINT WITH TOM DANEHY SPORTS & RECREATION

Association’s plan will be ‘obvious and ugly’

BY TOM DANEHY

Tucson Local Media Columnist

For generations, the New York Times has been touted as “the paper of record.” They want to get the story right in the present, but they also want people to be able to look things up 50 years later and see that the Times often got it first, but always got it right.

Along those lines (but on a somewhat smaller scale), I witnessed something the past couple weeks and I want The Explorer to be the first in this matter. As a result of the Law of Unintended Consequences, something is going to happen, maybe next year, maybe the year after that, but it’s definitely going to happen and it’s going to be ugly when it does.

A couple weeks back I wrote about a new twist to the state high school basketball playoffs here in Arizona. The Arizona Interscholastic Association, taking a cue from other states, decided to have an open championship, taking the top 32 teams in the state, regardless of division, and throwing them into a giant tournament designed to determine the absolute best team in Arizona. To avoid the embarrassment of

having teams decline to participate, the AIA created an escape clause of sorts. Teams that lost in the first or second rounds of the open tournament could then go back to their own divisions (say, class 4A) and participate in that state tournament. It was like getting two free warmup games before heading off to state.

This year the 4A Kino Region was like the soccer World Cup’s Pool of Doom. Four teams — Pueblo, Salpointe, Sahuaro and Flowing Wells — all had legitimate shots at winning the state championship. Salpointe rolled to an undefeated 8-0 region record, while the other three beat each other up (and lost to Salpointe twice each) to end up with 4-4 records.

All four made it to the open tournament. Flowing Wells had to play Class 6A mega-power Desert Vista in the first round. Flowing Wells lost by 50 points, but so what? They got to go to the 4A State Tournament. Pueblo and Sahuaro both won their first games in the open tournament but lost their second games and then they also got to go to state.

But Salpointe won its first two games in the open and advanced to the round of eight. That’s pretty cool, but a loss in

the quarterfinals of the open tournament would end a team’s season. There would be no dropping back down to the 4A State Tournament. As luck would have it, in that quarterfinal matchup Salpointe drew the same Desert Vista team that had dispatched Flowing Wells. In relative terms, Salpointe did OK. In the fourth quarter, they were only down by 30 and not 50, but they still got bounced and their season came to an unfulfilling end.

Meanwhile, the other three teams all won their first-round games in the 4A Tournament. Flowing Wells would lose in the second round while Pueblo and Sahuaro would square off in the quarterfinals. Pueblo won and played in the state semifinals last night.

The deal is, unless you’re one of the top two or three teams in the entire state, why would you want to reach that third round of the open tournament? It would be infinitely better to lose in one of the first couple rounds of the open and then go on to win the 4A or 5A State Championship. (Catalina Foothills’ girls also lost in the first round of the open and then reached the Final Four in the Class 5A State Tournament. They also played last night.)

It has got to be painful for players from Salpointe to have their season come to a crashing end in a made-up tournament and then turn around and see Pueblo in the final four of a much more significant tourney.

That brings me to what’s going to happen. Probably next year, a really good 4A or 5A team is going to get to the second round of the open tournament. They will look around and see all of the powerful teams left in the tournament, teams that they would have little or no chance of beating, and they will lose and drop down to their own state tournament.

No one will openly accuse them of tanking, but it will have been weird that their star point guard had a 24-hour bug that kept her from playing. Or that the coach decided to let his bench players get a few minutes. Or that their usual money defense was suddenly counterfeit that night.

No one will say it out loud, but everyone will know. It’s going to happen and it’s going to be obvious and ugly. And the AIA will have no one to blame but themselves for creating the situation.

Student Chronicles

BY TUCSON LOCAL MEDIA STAFF

Know of a student doing something remarkable? Tell us about it! Email christina@tucsonlocalmedia.com

Bela Rein of Tucson was recently named to the Dean's List at the College of William & Mary in Williamsburg, Virginia, for the fall 2022 semester. To achieve dean’s list status, a full-time degree-seeking undergraduate student must take at least 12 credit hours and earn a 3.6 quality point average during the semester. William & Mary is the second oldest institution of higher learning in the United States.

Heather Scollick of Marana earned dean’s list honors at Hollins University in Roanoke, Virginia, for the fall 2022 semester. To attain this distinction, students must earn at least a 3.5 average on a 4.0 grading scale. Hollins is an independent liberal arts university offering undergraduate liberal arts education for women and selected graduate programs for women and men. The university features 29 undergraduate majors and 15 coed graduate and certificate programs.

Lucia Iurino, John Iurino and Joni Wallace of Tucson were named to the dean’s list at St. Olaf College in Northfield, Minnesota, for the fall 2022 semester. The dean’s list recognizes students with a semester grade point average of 3.75 or higher on a 4-point scale.

Hannah Pfleiderer of Marana and Abel Barrios of Tucson made the academic high honor list at Minnesota State University in Mankato, Minnesota. Among 3,714 students, a total of 1,126 students qualified for the high honor list by achieving a 4.0 straight “A” average, while 2,588 students earned a 3.5 to 3.99 average to qualify for the honor list. To qualify for academic honors, undergraduate students must be enrolled for at least 12 credit hours for the semester. Minnesota State Mankato, a comprehensive university with 14,482 students, is part of the Minnesota State system, which includes 26 colleges and seven

universities.

Joshua Tofel of Tucson was named to the dean’s list at Anderson University in Anderson, South Carolina, for the fall semester 2022. To be named to the dean’s list, a student must maintain a 3.5 grade point average or higher for the semester.

Sara Brunenkant , of Marana, was named to Tallahassee (Florida) Community College’s fall 2022 dean’s list. Brunenkant was among more than 1,600 students with a 3.50 grade point average earning their spot on the dean’s list.

Chloe Cordova , a sport and recreation management student from Tucson, made the dean’s list at The University of Pittsburgh in Bradford, Pennsylvania. Dean’s list status is awarded to students who have earned a grade point average of 3.5 or higher.

Jacob Contreras was named to the dean’s list for the fall 2022 semester at the University of Texas at Tyler’s Soules College of Business. To qualify for the dean’s list, a student must have completed 12 or more semester hours of undergraduate college-level credit in the awarding semester with a grade point average of at least 3.75. To be considered for this recognition, a student must qualify as a matriculated student pursuing a first bachelor's degree. This recognition is made in fall and spring semesters.

Megan Curtis of Tucson was named to the dean’s list at Gustavus Adolphus College in St. Peter, Minnesota, for the fall semester 2022. The list comprises students who have earned a 3.7 grade point average or higher.

ARIES (March 21-April 19)

What's relaxing for you would be stressful for someone else. Doing the thing that soothes you shouldn't be expensive on any level. If it costs you money or emotional labor, perhaps there's another way? Get your self-soothing in this week, and don't feel like you need to pay someone else for it. This is doable.

TAURUS (April 20-May 20)

You will retell your life events, giving the picture a beautiful frame. Maybe the framing can't make the art better, and maybe it can. It will de nitely help you focus better on what's in front of you, see the beauty in it and understand how this glimpse is important to the whole room.

GEMINI (May 21-June 21)

When people go through the motions and act right but the feeling isn't there, you can tell. It bothers you. You want something genuine, and you should absolutely hold out for it because it will come to you. Keep the standard in mind as you go about your week. You will get what you seek and what you expect.

CANCER (June 22-July 22)

It's all falling into place, each element dropping in a line before you, all within your reach, and there is nothing to worry about. A note: Intimacy is people being able to reciprocally share vulnerabilities with people who accept those weaknesses. If only the powerful parts are shared, it is impossible to be truly connected.

LEO (July 23-Aug. 22)

The evolution of you is sometimes a natural progression and other times requires conscious thought and experimentation. This week, you'll be choosing which way you want to grow. You can a ord to be daring. When it works out, you'll sail. When it doesn't, you'll try the next thing and the next until you sail.

VIRGO (Aug. 23-Sept. 22)

People sometimes ask questions as a means of control. You'll love the conversation partner who asks out of sheer curiosity. You'll have splendid exchanges. Moments of delight are in order.

LIBRA (Sept. 23-Oct. 23)

Your kindness radiates and emboldens you to new heights of originality. You'll fascinate, draw a crowd, sell to them and fund an enterprise you believe wholeheartedly in. How satisfying to know you're making the kind of di erence the world really needs now.

SCORPIO (Oct. 24-Nov. 21)

You know who you are, you accept your traits and learn to highlight them, or work around them. Every personality trait has within it the potential to be a worst or best quality and will be both, depending on when you look. There is a mystery in every area of life. Impressive transformations will occur right before your eyes.

SAGITTARIUS (Nov. 22-Dec. 21)

Accept someone's idea for you. Your ability to prioritize and categorize will help you get to a bigger prize. You are capable of successfully making commitments you have never made before. So don't be scared o by a prospect because it's new. Say yes and get the experience.

CAPRICORN (Dec. 22-Jan. 19)

Ten years ago, you did things di erently because it was a di erent you. To take advantage of a brief window of opportunity, you'll have to move before you are ready and act before you are sure. Change is inevitable and never stops. You know what you're doing. It's going to work. This is the part where you just have to believe.

AQUARIUS (Jan. 20-Feb. 18)

You express yourself in exciting ways. Only you've been behaving like this for so long that the way you talk, walk, dress and emote just seems very ordinary to you. You'll gather fans and admirers. Life brings opportunities to exert yourself and learn to grow to be the person you want to be.

PISCES (Feb. 19-March 20)

You are creative, and a vast network of loved ones, friends and acquaintances will nd interesting ways to support you. You'll come to appreciate yourself through the eyes of others. Money will be easier to come by. You'll make a magical love connection or come to a deeper understanding.

PUZZLE BY SIMON MAROTTE

AGING WELL

Service with a Smile – and a Robot

To o er memorable culinary experiences, a restaurant must deliver smooth, friendly service as well as delicious meals. For both of these, Splendido, a Life Plan Community for those 55 and better in Oro Valley, is “thinking outside the box.”

While Splendido’s culinary team, under the direction of Executive Chef Masood Shirmohammadi, is behind the scenes creating mouthwatering menu selections for the community’s restaurants, the front of house is raising the bar for customer service— including a new addition.

Robot Support

Culinary team members have recently welcomed a robot to their ranks, which residents have named “Jeeves.” It acts as a runner, taking plated food from the

kitchen to a restaurant and then bussing dishes back to the kitchen. The wait sta still serves the food from the robot and clears dishes from the table. “We’re always looking for new ways to improve the e ciency of our restaurant service, so servers can give their attention to residents,” says Thad Parton, director of restaurant operations for Mather. Splendido is a collaboration between not-for-profit Mather, which manages the community, and Arizona-based Plaza Companies.

“The robot allows our servers to spend more of their time inside the restaurant,” adds Jaime Smith, Splendido’s director of dining services. “For example, if the kitchen has two tables’ meals ready at the same time, the robot can deliver one while the

server takes the other. It doubles the sta ng for those moments.”

Server Veronica Ving agrees, saying, “The robot is great! It’s really helpful when we’re in a crunch. And the residents like it—they get a kick out of it.”

Working Smarter

During Splendido’s recent transformation of its amenity spaces, the team took advantage of reimagining the restaurants to not only refresh the décor, but to build in new e ciencies behind the scenes. “We added several service stations and substations where servers can plate soups and bread, soda, co ee, and more,” Jaime explains. “This really speeds up service—we’re now working smarter.”

Even after employing a robot server and building in behind-the-scenes

service stations, Splendido continues to explore how it might improve on restaurant service. “We’ll never stop looking for ways we can make experiences even better for residents and our team members,” says Thad.

If you would like to join Splendido’s service team and work with Jeeves, please apply online at splendidotucson. com/jobs 

Alonzo’s—one of the restaurants at Splendido

Veronica Ving, a server at Splendido, teams up with her robot coworker in Alonzo’s, one of their onsite restaurants, which o ers a Mediterranean-inspired cuisine, wine, and cocktails.

Guide

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Member & licensed. Specialize in all types of(New/Old) Roof repairs, Coating, Rotten Wood, Fascia Boards, Remodeling & Additions, Permit plans.

Member & licensed. Specialize in all types of(New/Old) Roof repairs, Coating, Rotten Wood, Fascia Boards, Remodeling & Additions, Permit plans.

Now Accepting Credit cards

Gary or Chase 520-742-1953

Now Accepting Credit cards

Gary or Chase 520-742-1953