June july 2014 tubac villager by tubac villager

Jun e / J uly 2 0 1 4

Vol. X No.8

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W e a r e s e l l i n g r e a l e s t a t e . I f y o u a r e t h i n k i n g a b o u t l i s t i n g , p h o n e u s n o w .

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

Sonoran Desert Fruit

PRICKLY PEAR

Volume X Number 8 June/July 2014

COLLECTION/PREPARATION by Monica Tilley

rickly pear season is fast approaching. Pears (also known as tunas) ripen and are ready for picking from mid July through the end of September. This fruit ripens earlier at lower elevations and some varieties ripen faster than others. Flavors of different types of prickly pear vary only slightly but the sweetness of the juice can be quite different.

Besides being a tasty food source, prickly pear is used for medicine as well. In Mexico it is commonly used in the treatment of diabetes. Prickly pear helps to regulate the blood sugar in Type II diabetes. It also helps lower total cholesterol without changing the levels of HDL in the blood. These are the common uses but more recent research shows prickly pear helps with prostate and kidney problems. It acts as an anti-inflammatory and is loaded with vitamins A and C and contains high levels of potassium and calcium. Many different parts of the cactus can be used. The blossom when made into a tea works as an anti-inflammatory and helps in the treatment of BPH (enlarged prostate). The fruit is used as food and it neutralizes blood sugar. It works wonders for hangovers and bladder infections. When the pad is young and tender (and before the stickers set) it can be used as a vegetable. When the pad is diced and prepared for cooking it is called a nopalito. This can be added to many different dishes including soups, eggs, salsas and baked goods. It tastes like a cross between asparagus and green beans.

In collecting prickly pear fruit there are a few staple items you’ll need. Protective clothing is a good place to start. A lightweight, long sleeved shirt, long pants, boots, gloves and a hat are recommended. A one gallon pail lined with a plastic grocery bag and a pair of kitchen tongs work for the actual picking; and most importantly a good pair of tweezers and glasses if needed. No matter how careful you are, you’re going to get stickers. Working in such close proximity to cacti, you can’t help but brush up against them once in a while. The small glochid hairs will stick to your skin with just the slightest breeze. Snakes are another issue, so it's best to wear boots. Choose prickly pear that are away from high traffic areas. (The prickly pear fruits in the median when you’re driving down La Canada are beautiful and tempting but they have been subjected, on a daily basis, to vehicle emissions.) When you find a nice patch away from pollutants, grab your bucket and tongs and get started. Grasp the pear with the tongs and gently twist. Pears are ripe if they come off easily and leave some of the bright magenta colored pulp on the cactus. With experience you’ll begin to see that the more ripe fruit looks a little dull (like a fresh picked apple). In most of the places I have found to harvest prickly pear, there are a couple of varieties mixed together in the same area. Some are a dark magenta and they take longer to ripen. continued on the next page...

"Magical Cactus" by Jim Petty Stone House of Tubac - "The Art of Fine Art" 719-838-1187 www.stonehouseoftubac.com

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The Tubac Villager is a locally owned and independently operated journal, published monthly to celebrate the art of living in Southern Arizona. Opinions and information herein do not necessarily reflect those of the advertisers or the publishers. Advertiser and contributor statements and qualifications are the responsibility of the advertiser or contributor named. All articles and images are the property of the Tubac Villager, and/or writer or artist named, and may not be reproduced without permission. Letters are welcome.

'The Villager is made available in racks and at businesses throughout the Santa Cruz Valley and also made available at public libraries in Arivaca, Green Valley, Nogales, Rio Rico and numerous Tucson Libraries and businesses. June/July 2014 circulation: 8,000 NEXT ISSUE comes out early August

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

Prickly Pear continued from previous page...

If you’re going to use the fruit whole, choose fruit that is plump and brightly colored, unscarred and free of bird peck holes. For juice it doesn’t matter. There aren’t a lot of bugs that bother the fruit although you may see a white chalky substance on the cactus. This means the cactus has been infested with cochineal beetles and they sometimes ingest the fruit. (Don’t worry about them, if you’re a fan of Starbuck’s strawberry flavored drinks, you’ve already eaten them). When you’ve picked all you need, you’re ready for the next step.

Through this next step in the process you’ll want to use a couple of layers of rubber gloves. Use materials that you are willing to part with because everything will be full of stickers. You won’t feel them when the cloth is wet but once it dries the stickers reharden and stick in everything. Potholders, kitchen towels and dishcloths all should be thrown away afterward. Putting them in your washer will leave the tiny cactus hairs in the washer and you’ll have them in your clothes in the next load you wash. Wash fruit and let dry. Some fruit may have bird droppings and being from the desert, they will at least be dusty. If using fruit whole, peel by dropping the fruits into rapidly boiling water for 10 to 20 seconds and then remove and peel with a sharp knife. Halve the peeled fruit and remove the seeds. Dice or shred as instructed in recipe.

For juice, after the fruit is washed and dry, put them in the freezer and let them freeze through completely. I use cookie sheets with single layers of pears. (You can tell when they are frozen through by dropping them on a hard surface. If they are frozen all the way through they will sound like a rock hitting the surface. If they aren’t completely frozen the sound will be more like a thud.) When completely frozen remove from freezer and let thaw. Make sure container has high sides because the juice really starts to flow as they thaw. We use a fruit press to crush the fruit. The skin and most of the seeds stay in the press. Another way to make juice is to cook the pears down. Don’t bother removing the skin and stickers, they will be filtered out later in the straining process. When the pears are soft and can be mashed with a potato masher, put them through the fruit press. I’m not a fan of cooked juice. Heat changes the flavor and there is an aftertaste to it. If you don’t have a fruit press you can use a juicer, food processor or any

other means of crushing the fruit. Before we found the fruit press we would put the fruit in one of those large plastic containers and walk on them with clean, never used before rubber boots and then wring the pulp out by hand. It made for very strong forearm muscles.

Now for the time consuming part. Strain the juice several times to get rid of any last glochids and pulp so the juice is pure. It’s easiest to start with a colander, then move to cheese cloth, then a fine mesh strainer, a t-shirt and then a pillow case. Don’t worry about stains. That beautiful color won’t stain anything. It washes out with water. Cloths that were used to strain the juice will be full of stickers so it’s best not to touch them without gloves. Freeze the juice in small, serving size containers. Or if you’ve already cooked it anyway, you may want to can the juice. Follow canning instructions that come with your canner. Now you’re ready to start using the juice. We drink a quarter of a cup a day just to help with aches and pains but there are many recipes you can use the juice for. You’ll at least want to have a prickly pear Margarita after all the work you’ve done.

To make prickly pear syrup (used in Margaritas): 4 c prickly pear juice 5 c sugar

1 pkg powdered pectin 1 T lemon juice

In large pan, combine prickly pear juice, lemon juice and sugar. Over high heat, bring to a full rolling boil for 1 minute. Add pectin and boil for another 2 minutes. Pour into jars and seal. (You can also use it for pancake syrup.)

For more recipes or medicinal information I recommend two books. The Prickly Pear Cookbook by Carolyn Niethammer and Prickly Pear Cactus Medicine by Ran Knishinsky. To order books please contact The Book Store Lady at monica@ thebookstorelady.com or call (520) 398-9650.

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

LIVING HISTORY: Colonial Foods and Medicines at the Tubac Presidio Park Article and photos by Paula Beemer

After the demonstration Jacqui Smith took me on a short tour of the different garden areas. Right next to the main building at the park was this garden with a large variety of herbs and lavender.

can’t deny my love for convenience and how walking up and down the aisles of a supermarket puts me in an almost hypnotic state, but I do recognize that this demand for convenience has made us lose connection with our natural sources. The task of hunting, fishing and growing our own food has become a hobby and unnecessary for most people. So imagine if the roads were blocked, the stores were not stocked, we lost faith in our food manufacturers and pharmaceutical companies. If we were hungry and ill, would we find enough to eat in a prickly desert? Could we be cured with the skin of the fruit of cactus? Although isolation from food supplies sounds unlikely, I sense a popular concern about the production of food and that we can no longer predict its linkage to pure soil. Therefore, having some insight into alternative ways to access nutrients can only strengthen our well-being. A good place to start this acquisition of knowledge is at the Tubac Presidio State Historic Park. The park offers demonstrations on Spanish Colonial Foods and Colonial Medicines as part of its Living History program. Attendees learn from native traditions and the ways of the Spanish colonists. What did they do? How did they face the everyday challenges of hunger, thirst and illness? Right outside the museum doors of the Presidio Park and in between those and an ocotillo fence there was a table set during a recent presentation with familiar and surprising edible elements, from beans to cholla cactus buds. These elements were divided between foods of the New World and the Old World and preparing the table was Jacqui Smith, sharing her wide knowledge about the nutritional and medical aspects of the native items. Smith has lived in Tubac since 2002 and has been a volunteer at the park since then. Her educational background in nutrition and food science, her experience, and the inspiration received mainly from the work of medicinal herbalist Michael Moore, make her a good teacher in the subject. Starting with the New World, Smith presented the foods available in the area and explained where they were found, ways they were prepared and what nutrients they provided. That is how I learned that that painful-looking cactus, from the Cylindropuntia genus, commonly known as cholla, is not only a producer of a beautiful flower, but a bud that can be pickled and eaten. In this area, the most popular cactus food is the Opuntia, producer of the prickly pear fruit and the nopal pads. Its fruit was given to soldiers for its high content of Vitamin C.

Jacqui Smith shows the fruit of the cholla among an impressive variety of desert foods.

Recent health information has suggested that this fruit can lower cholesterol and blood glucose by decreasing the absorption of sugar in the stomach and intestine. It is recommended for uses in Type 2 diabetes, high cholesterol, obesity, alcohol hangover, colitis, diarrhea, and benign prostatic hypertrophy (BPH). It has also been used to fight viral infections. The nopal pads that are commonly found in the Mexican cuisine, were also used to heal wounds caused by insect or snake bites, explained Smith. There are many different ways to prepare food with the Opuntia cactus, and these can be easily found online. Other items from the New World were common, for example: corn, the silk of which was used to treat urinary tract infections, cystitis, prostatitis, as well as bladder infections. Strawberries, with their high levels of Vitamin C, potassium and folic acid were capable of reducing inflammation, fever, kidney stones, gout and may even fight depression. Another native fruit was the avocado, a fruit the Aztecs call “ahuactl.” It has so many healing powers and nutritional value that I am beginning to think I should put them in my first aid kit! The skin, the bark, the leaves and the pit are all used in the treatment of something, too! The milk extracted from it turns red on exposure, providing indelible red-brown ink that was used by the Spaniards to write important documents. I recall my mother a few decades ago saving the pits to mark our school uniforms and socks. Other items presented by Smith as New World food were white potatoes, sweet potatoes, manioc or yucca, seeds, tomatoes, squash including pumpkin, pineapples, papaya, passion fruit and of course, beans. Beans native to the New World belong to the Phaseolus genus and the Fabaceae family. Smith presented nine different varieties of them, and during my research, I found more than 50 species. They were not only a great source of protein, but easily cultivated and very resistant to drought.

Attending the demonstration was this family from Green Valley whose interaction made the program richer. Bill Zincke, left; Jacqui Smith, park volunteer, Beckey Zincke and David Zincke. From the Old World the list of introduced items is extensive: whole wheat was brought in as a secure source of food, garlic was used to treat ear infection and many more fruits, spices and even domesticated animals such as pigs, chickens and cows were brought in from over seas. As Spanish conquistadors brought in new foods, they also took back and spread to the rest of the world other foods, becoming what is today known as the Columbian Exchange. Unfortunately, diseases were also part of that exchange affecting the indigenous population whose immune system was not prepared to fight the illnesses. Today it is hard to believe that apples were not originally from Washington, grapes from California or citruses from Florida, but rather brought from the Old World and adapted successfully in the New World soil and climate Perhaps it is all part of a divine master plan for humanity where food, people and animals migrate to find the better available conditions. One thing is certain for me: keeping clear our connection to earth and knowledge on how to use it is in our best interest. So for us, living in the desert, let’s embrace, figuratively speaking, the cacti that surround us, it may be our own personal superstore! To find out more about these presentations check the Villager's event calendar or contact: Tubac Presidio State Historic Park www.TubacPresidio.org 1 Burruel Street, Tubac, AZ 85646 (520) 398-2252 (Park)

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

State places skunk traps

Santa Cruz County communities are under a county-wide rabies quarantine until Dec. 31. Beginning June 18, skunk traps were set out in Tubac by the Arizona Department of Game and Fish to capture and test animals that could be carrying the deadly virus. During the quarantine, all pets are required to be vaccinated and any dog found at-large will be impounded by the county, according to Lt. Jose Peña, head of the Santa Cruz County Animal Control Services Department. Mark Hart, public information officer for the state Game and Fish department said in an email, “The presence of rabies in skunks and foxes has always been found at low levels in Santa Cruz County. However, more recently there has been a notable increase in the number of positive cases, which led Santa Cruz County to issue a rabies quarantine; specifically, a high

number of positive cases date from the fourth quarter of 2013 into the early months of 2014.

The trap, tag, and vaccinate program entails the following:

Traps will be set at various public locations. There will be 10 to 15 traps and they won’t always be set at the same location. Bait used by the state includes wet cat food and canned tuna/ sardines. Traps will be set at night and checked the following morning. Consideration will be taken when trapping in regards to public safety as well as the animals. Each trap will be labeled with signs informing its purpose and a warning to not tamper with the trap or any animal that may be in it. Three AZGFD employees are conducting the road surveys and trapping.

Once an animal is trapped AZGFD personnel

will come out and evaluate the animal’s condition. If found to be healthy, the animal will be ear tagged, vaccinated, and released. If rabies is suspected, the animal will be euthanized. Additional surveillance will be conducted via road kills, with samples taken from road kill submitted for rabies testing to the USDAWildlife Services.

Hart said the objective of the program is to develop a population of immunized skunks that would act as a barrier for further transmission, and would therefore reduce the risk of exposure. Removing apparently healthy skunks is not recommended because that could increase population movement and potentially prolong the outbreak.

Homeowners who want to trap on their property and are willing to set and bait their own traps, may check them out by calling Arizona Game

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

and Fish at tel:928-466-6054 or tel:520-6285376 or by contacting Santa Cruz County Animal Control at (520) 761-7860.

staff hired after Aug. 5, 2011, or who transferred to a new position and had been placed on a higher salary schedule or compensation guide will receive a 1.5 percent increase.

This project is scheduled to continue until the beginning of August 2014.

Employees whose salary is determined and funded, either fully or partially by an outside agency, are not eligible for the increase.

More details on

The new school year begins for students on Monday, Aug. 4. SCVUSD middle schools and high school will implement new starting and ending times then.

water rate increase

Two representatives from EPCOR Water Co. talked about the justifications for the proposed water rate increase and answered questions from people who attended a May 19 meeting open to the public.

EPCOR announced earlier this year that it is requesting approval from the Arizona Corporation Commission to increase water rates an average of about 90 percent. EPCOR bought water districts from Arizona American in February 2012. Roland Tanner, manager of rates and regulations, said they are including some of the costs incurred to operate the utility prior to when EPCOR bought it. “The application is based on annual costs through June 2013,” he said.

Much of the increase is attributed to the costs to operate the arsenic removal facilities in Tubac, which were added in 2007, prior to the time EPCOR bought the utility. He said it costs about $989,000 per year “to run this system.”

Rio Rico High School will begin the school day at 8:40 a.m. and end at 3:30 p.m. The middle schools, Calabasas and Coatimundi, will begin at 7:30 a.m. and end at 2:45 p.m. There will be no change to elementary school schedules.

F ire district taxes may rise

Fire district property taxes would rise by 4.16 percent if the five-member board of the Tubac Fire District votes on July 9 to adopt a proposed $3.8 million budget. At a meeting on May 28, Fire Chief Kevin Keeley said the proposed budget for the new fiscal year starting July 1, 2014, could provide five percent raises for the all the district employees. They have not had raises for the past five years, although a one-time $1,000 cost of living adjustment was given in 2012.

The Tubac Fire District, which also includes the north half of Rio Rico, includes four fire stations. The governing board members are elected and serve without salary. continued on next page...

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Other specifics included that there are four wells, 26 miles of pipe in the water distribution system, and about 230,000 gallons per day usage on average, Tanner said.

School employees get raises

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All staff hired on or before Aug. 5, 2011, who have been employed on the same salary schedule or compensation guide will receive a 2.5 percent increase. All other

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If the state agency approves the increases, or if a negotiated figure is approved, the new rates will take effect in April 2015, Tanner said. For information, call EPCOR at (800) 383-3434.

Raises for employees of the Santa Cruz Valley Unified School District No. 35 were approved at a recent school board meeting.

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

...continued from page 9

If the proposed budget is approved, the property tax rate would rise from $2.64 to $2.75 per $100 of assessed valuation. The bond repayment tax would rise from 65 cents to 72 cents per $100.

Keeley said the Rio Rico Fire District tax is higher; it’s $3.11 per $100 and the proposal is for it to be raised to $3.25 for 2014-2015. The Green Valley Fire District tax is $2.21 per $100 with a proposal for it to be raised to $2.28.

maps covering a period of time roughly from early Mission and Spanish Colonial periods from the 17th century to the present.

During the summer months, THS is looking for volunteers at all skill and interest levels to help with current priorities including responding to research inquiries, re-establishing the oral history program and enhancing the photo collection.

The Tubac Historical Society Library is located Before a vote is taken on the budget, a public at the Tubac Community Center, 50 Bridge hearing will be held Wednesday, July 9, at 9 Rd., and currently is open on Wednesdays a.m. at Fire Station No. 1, 2227 E. Frontage Rd. from 10 a.m. to 2 p.m. For information, contact Nancy Valentine at tubacval@msn.com.

Looking for

a summer project?

The Tubac Historical Society’s mission is to promote an understanding and appreciation of local and Southwest regional history through the preservation and archiving of historical materials to insure continued accessibility. THS has an extensive collection of books, genealogy records, oral histories, photos and

Election set Aug. 26

In the statewide primary election scheduled for Aug. 26, six Santa Cruz County offices will be on the ballot. Those include:

Superior Court Judge – Division I, Clerk of the Superior Court, Justice of the Peace – Precinct 1, Constable – Precinct 1, Justice of the Peace – Precinct 2, Constable – Precinct 2.

Residents of Tubac, Tumacacori and Amado live inside the Precinct 1 boundaries and so they won’t vote for the Precinct 2 candidates. The primaries for statewide offices include governor, secretary of state, attorney general, state treasurer, superintendent of public instruction, state mine inspector and two members of the Arizona Corporation Commission.

Tubac and nearby residents live in District 2 of the state legislature and the ballot will include candidates for one state senate opening and two state representative openings.

The county also needs poll workers. The pay is $75, plus $15 for a training session. Poll workers work from 5:30 a.m. to 8 p.m. on Election Day. For information, contact the Elections Office of Santa Cruz County at (520) 375-7808. �

(For comments or questions, contact Kathleen Vandervoet at kathleenvandervoet@gmail.com)

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

State tourism office promotes summer travel T

ourism peaks in Tubac each year during the winter and early spring. All Tubac businesses would be happy to see more tourists during the summer. Help is on the way, as Tubac is one of the featured communities in the Arizona Office of Tourism’s new summer travel advertising campaign.

The three-month regional campaign encourages Arizona residents, as well as travelers from nearby drive markets such as Los Angeles, Calif., to choose their Arizona adventure through the campaign’s interactive website, www.SummerInAZ.com. Tubac can be found on the website by choosing the Urban Escapes icon which has the title “It’s Time to Unwind.”

As well, figures regarding the impact of tourism in each county are available. Santa Cruz County has more tourism dollars spent, at $271 million in a recent 12-month period, than four other counties, Graham, Greenlee, La Paz and Apache. Tourism-related jobs in Santa Cruz County number 1,960 according

to the report.

“Arizona is one of the most unique and beautiful destinations in world. You can hike one of the Seven Natural Wonders of the World, water ski on the Colorado River or sit back to enjoy authentic local wine and cuisine,” said Sherry Henry, AOT Director.

“Travel is crucial to our state’s economy and we’re encouraging all Arizonans to spend their vacation right here in their own backyard. Before you know it, summer will be over. So start planning and treat yourself to a wonderful summertime vacation in Arizona.” The campaign is geared toward travelers in Phoenix and Los Angeles. Advertising will appear in newspapers, magazines and online, and will be supported by social media, outdoor digital billboards, and cinema placements. All advertising directs consumers to the www.SummerInAZ.com website, which was built with responsive design making it accessible to any PC, mobile or tablet device.

AOT continually markets Arizona as a worldclass, premier destination to global visitors. As one of Arizona’s most impactful economic drivers, the Arizona tourism industry brings millions of visitors annually to the Grand Canyon State. In 2012, more than 38 million visitors spent $19.3 billion throughout the state, contributing nearly $53 million each day into Arizona’s economy. The industry, which produces revenue in all 15 Arizona counties, is also responsible for generating $2.6 billion in local, state and federal tax revenues. This equates to more than $1,080 per Arizona household. Additionally, the Arizona tourism industry employs more than 161,300 Arizona residents. Combined with the secondary employment that is generated, nearly 300,000 Arizona residents are impacted by this vibrant industry throughout the state. For more information on AOT’s marketing efforts and/or research and statistics, visit www. azot.gov �

Ongoing Wednesdays: Discussion Group of the Democratic Club of the Santa Rita Area will meet all Wednesdays during June from 10-11:30 AM. Questions? Call Headquarters at 838.0590. Sundays: All Saints Anglican Church - 9am worship services at Assumption Chapel in Amado. Info: 520-777-6601 www.allsaintssoaz.org. The Church at Tubac - Sunday School at 10 am. Worship Service at 11 am. 2242 West Frontage Road. Info: 398-2325. www.churchattubac.com Wisdom's DOS! Live Music 2-5pm. 2nd Fridays: 5-8pm - Twilight in Tubac at Mercado de Baca. Fabulous galleries & shops, live music and complimentary buffet. 19 Tubac Road. Weekends: Paws Patrol has kittens and cats available for adoption at Petco in Sahuarita and Tues - Sat at The Dog House in GV. FOr more info call/text 520207-4024 or email pawspatrol@cox.net. See some of our available cats at www. greenvalleypawspatrol.org. “Cavalcade of History” Art Exhibit – Ongoing at the Tubac Presidio. They’re back! The Alan B. Davis Gallery is re-opened with 16 paintings by renowned Western artist William Ahrendt, each depicting a significant event in Arizona’s colorful history. The paintings and their historical narratives were featured as a special 16part “Cavalcade of History” series in Arizona Highways magazine from 1987 through 1990. Arizona Highways remembers this series as “among the magazine's most remembered illustrations.” The giclées reproductions on canvas were donated to the Tubac Historical Society in memory of longtime Tubac resident and businessman Alan B. Davis. The collection is on permanent display at the Tubac Presidio’s Otero Hall. Included with park admission: $5 adult, $2 youth 7-13, children free. Now thru October 19 - A World Separated by Borders. The show is copresented by the University of Arizona’s Confluencenter for Creative Inquiry. Mexican photographer Alejandra Platt-Torres shares her powerful images of the people, the border, and the landscape between Arizona and Sonora in a new exhibit at Arizona State Museum (ASM) on the University of Arizona (UA) campus. * * * * June 12-19 - “Mexico in the World Cup 1970 and 1986”. Photograph exhibition of iconic moments of the most popular soccer teams and their stars during the two World Cups that have been held in Mexico (1970 & 1986). Venue: Consulate General of Mexico in Nogales (135 W. Cardwell Street, Salón Bicentenario, Nogales, Arizona, 85621). Free admission. Saturday, July 12 and Friday, July 25, 10am-2pm - Living History: Medicine of the Spanish Colonial Period – When the Spanish soldiers and their families settled Tubac in 1752, there was no doctor or surgeon among them. It was the responsibility of the women to treat their family's physical complaints and wounds. Medicine was basic and dependent on herbs and plants known for their healing properties. This living history program features a display of medicinal herbs and plants, and knowledgeable commentary by an herbalist who will tell visitors how these plants were used by “curanderas” (healers) to treat illness and injuries. $5 adult, $2 youth 7-13, children free. At Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. June 19 - Cross Border Tour. Visit www.bordercommunityalliance.com for more information, or call 520-398-3229. June 19 - 21, 7pm - The Santa Cruz Shoestring Players PRESENT ROALD DAHL’S WILLY WONKA adapted by Tim McDonald & Leslie Bricusse. Directed by Amanda Urbaniak and assisted by Roberta Konen. Roald Opening night is June 19 at 7PM, followed by a champagne & chocolate reception. The run continues June 20 & 21 at 7PM. The only matinee performance will be presented on June 22 at 2:00PM. All performances are at the Community Performance & Art Centre, 1259 W. Continental Road in Green Valley, AZ. Tickets for reserved seating are $15 and $20 in advance: all tickets at the door are $20. Special pricing for children 13 and under. For reservations and advance tickets call CPAC office at 520-399-1750. This musical adaptation of “Charlie & The Chocolate Factory” is fun for all ages. June 20, 10am-2pm - Living History: Medicine of the Spanish Colonial Period. When the Spanish soldiers and their families settled Tubac in 1752, there was no doctor or surgeon among them. It was the responsibility of the women to treat their family's physical complaints and wounds. Medicine was basic and dependent on herbs and plants known for their healing properties. This living history program features a display of medicinal herbs and plants, and knowledgeable commentary by an herbalist who will tell visitors how these plants were used by “curanderas” (healers) to treat illness and injuries. $5 adult, $2 youth 7-13, children free. Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. June 21, 11am-3pm - Frontier Printing Press Demonstrations. Included with park admission $5 adult, $2 youth 7-13, children free. Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. June 21, 6:30-10pm - “Embracing Art in the Heart of the Desert” SCC Young Audiences presents “Mezcal”. In support of Arts Education in all SCC schools. $25.00 per person includes “Regional Food Buffet” and 2 drink tickets (Beer or Margarita). Tickets available from Young Audiences. 520-397-7914; Tubac

Tu b a c Vi l l a g e r Jack’s; from any YA Board Member. (listed below) ** Join us for a silent auction, 50/50 Raffle, GREAT food and music all the while supporting the Arts for the kids of Santa Cruz County. What could be more fun? And for a GREAT cause! June 22, 2pm - The Santa Cruz Shoestring Players PRESENT - ROALD DAHL’S WILLY WONKA adapted by Tim McDonald & Leslie Bricusse. Roald Dahl’s timeless story of the world-famous candy man and his quest to find an heir comes to life in this stage adaptation of Charlie and the Chocolate Factory.Tickets: $15/$20 in advance – all tickets $20 at door Call 399-1750 for more information. Community Performance & Art Center Foundation. 1250 W. Continental Rd, Green Valley. 520.399.1750. June 25, 1-2pm - Ostomy Support Group meets at Friends in Deed, in Green Valley. Share concerns, issues, solutions & good humor. Family members welcome. Donated supplies available for free. Info: Ruth, 360-0965. June 27, 6pm - Tubac Center for the Arts Music & Miracles LA Artists Music Recital - Benefit for St. Andrew’s Children’s Clinic Annual Cleft Palate/Cleft Lip Mission. Tickets $50 (FMV = $35) includes music recital, beverages, and “heavy” hors d’oeuvres; available at St. Andrew’s Children’s Clinic, 75 W. Calle de las Tiendas, Ste. 129B, Green Valley; La Cinderella Shop, Mariposa Center, Nogales; from any St. Andrew’s Children’s Clinic Board Member; or at the door. If purchasing at the door, it is strongly advised that you call ahead to reserve your tickets (520) 648-3242, 281-2780, 604-0557 as this was a sell-out performance last year. June 28, 10am - 2pm - Living History: Foods of the Spanish Colonial Period. Volunteers dressed in period clothing describe the combination of native and introduced foods enjoyed by the Spanish soldiers and civilians who lived in Tubac during the Spanish Colonial period (1752-1776). Featuring a special display of the bounty of foods from the Old World, New World and surrounding desert used by Tubac cooks, plus cooking demos with samples. $5 adult, $2 youth 7-13, children free. Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. June 28, 7pm - Music & Miracles LA Artists Music Recital - Benefit for St. Andrew’s Children’s Clinic Annual Cleft Palate/Cleft Lip Mission, at the First Baptist Church of Nogales, 1916 W. Frank Reed Road. Tickets $50 (FMV = $35) includes music recital, beverages, and “heavy” hors d’oeuvres; available at St. Andrew’s Children’s Clinic, 75 W. Calle de las Tiendas, Ste. 129B, Green Valley; La Cinderella Shop, Mariposa Center, Nogales; from any St. Andrew’s Children’s Clinic Board Member; or at the door. If purchasing at the door, it is strongly advised that you call ahead to reserve your tickets (520) 648-3242, 281-2780, 604-0557 as this was a sell-out performance last year. July 3, 3pm - THE SANTA CRUZ SUMMER WINDS A Tribute to America. Tickets: $15/$20 in advance – all tickets $20 at door (Complimentary ice cream served 2:00 PM until curtain) Kick off your Independence Day weekend with a patriotic celebration in recognition of America. Music will include selections from Aaron Copeland, John Philip Sousa and other well known American composers. Call 399-1750 for more information. Community Performance & Art Center Foundation. 1250 W. Continental Rd, Green Valley. 520.399.1750. JULY 4TH CELEBRATIONS 10am-12pm - Old Fashioned Fourth of July Celebration at the Tubac Presidio State Historic Park. There will be an assortment of free games for the kids, free hot dogs and a watermelon, and a "squirt-down" courtesy of the Tubac Fire Dept. Park admission free during the event. For more info call the Tubac Chamber of Commerce at 520-398-2704 or visit www.tubacaz.com. 11am-9pm - July 4th Celebrations in Patagonia. Parade starts at 11 am. There will be a Celebration of the Grand Marshall, as well as presenting of the Citizen of the Year Award. Festivities also include free music, games and an assorment of vendors throughout the day! Fireworks start at 8:45pm. For more info call 520-394-0230. 4-9pm - Tubac Golf Resort's July 4th Celebration. Enjoy a spectacular family event including Desert Sky Fireworks at 8:45pm. The festivities start at 4pm and will feature entertainment, a kid’s zone, food booths and a spectacular fireworks display at 8:45pm. There is no entrance fee; parking is $10 per car. Sponsorships are vital in having this community family event every year. We hope you will participate. For information about our 2014 sponsorship packages please call 520.398.3522. This year the kid’s zone will include face painting, glitter toys, games and two of Southern Arizona’s longest obstacle courses, both 68’ incredible adventures. And of course there will be acres and acres of green grass on which to play. For big kids, beer, wine and margaritas will be available on the lawns and Stables Bar and Patio will be open as well. This year the Santa Cruz County Boys & Girls Club will receive a percentage of the proceeds from all beer sales. To make the festival comfortable for the whole family plan on bringing folding chairs, blankets and bottled water. No coolers please. The food court will have food booths and food trucks that feature America’s favorites such as hot dogs, hamburgers, kettle corn, snow cones, ice cream, cotton candy, cheesesteaks, BBQ, desserts and more. The VIP package includes preferred parking, a delicious buffet dinner, two drink tickets, live entertainment, a private cash bar and private seating for fireworks. The buffet will be served at 6pm in the air-conditioned Geronimo Ballroom with spectacular views of the Island Green and the Santa Rita Mountains. This year the buffet will include Uncle Sam’s Macaroni and Cheese, Mesquite Smoked BBQ Beef Brisket, Baby Back Pork Ribs, Salad Bar with all of your Favorite Fixings and for dessert, Old Fashioned Apple Pie and Local Honey Whipped Cream. VIP tickets are $49 per person. For VIP reservations please call Debi at 520.398.3521 or email Debic@TubacGolfResort.com.

4pm-12am - July 4th Celebrations at Fleischer Park, Nogales. Food, games, entertainment, fireworks! For more info call 520-287-6571. July 11, 5-8pm - Twilight in Tubac at Mercado de Baca. Fabulous galleries & shops, live music and complimentary buffet. 19 Tubac Road. July 12, 8pm – 10pm – Summer Sizzler – Heartbeat Oldies. HEARTBEAT will be performing under the stars at Tubac Center of the Arts. The band is comprised of four long-time rock musicians dedicated to the groups, sounds, and music from the 60s, 70s and 80s. Wine & beer available. Ice cream donated by Hozhoni’s of Tubac. Gates open at 7pm. Bring your own lawn chairs and picnic supper. Location: Tubac Center of the Arts, 9 Plaza Road, Tubac. Tickets: $20/TCA Members, $25/Guest-Non-Member. Hours: Gates open at 7pm. Music from 8pm – 10pm. Contact: Call TCA at 520-3982371 to purchase tickets. July 13, and July 26, 11am-3 pm Frontier Printing Press Demonstrations – Professional printer and teacher James Pagels demonstrates the Washington Hand Press used to print Arizona’s first newspaper in 1859 and answers questions about hand press printing, type setting, and other aspects of this marvel of industrial engineering. Included with park admission $5 adult, $2 youth 7-13, children free. At Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. July 19, 10am-2pm - Living History: Foods of the Spanish Colonial Period – Volunteers dressed in period clothing describe the combination of native and introduced foods enjoyed by the Spanish soldiers and civilians who lived in Tubac during the Spanish Colonial period (1752-1776). Featuring a special display of the bounty of foods from the Old World, New World and surrounding desert used by Tubac cooks, plus cooking demos with samples. $5 adult, $2 youth 7-13, children free. At Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. July 23, 1-2pm - Ostomy Support Group meets at Friends in Deed, in Green Valley. Share concerns, issues, solutions & good humor. Family members welcome. Donated supplies available for free. Info: Ruth, 360-0965. July 25, 7pm - AN EVENING OF MAGIC, COMEDY & FUN!!! Michael Deschalit, Norm Marini and Mari Lynn ~ produced by Magically Speaking, LLC. Tickets: $15/$20 in advance – all tickets $20 at door Michael DeSchalit is a multi-award winning magician who holds all three of the distinguished awards given by the magic world: Close-Up, Parlor and Stage Magician of the year. He has performed in 22 states and in thousands of theaters. Michael has been awarded the Hypnotism Achievement Award which puts him in the top 100 stage hypnotists in the world. Call 399-1750 for more information. Community Performance & Art Center Foundation. 1250 W. Continental Rd, Green Valley. 520.399.1750. July 26, 9am to noon - 5th Annual Back to School Blitz at Peña Blanca Elementary and Calabasas Middle School. Many back-to-school needs, such as school supplies, school uniforms, and certificates for haircuts, will be provided free of charge.In order to participate, students must be registered to attend SCVUSD No. 35 for the 201415 school year before July 24, 2014.For more information, contact Lizzie Menefee, Parent Liaison Coordinator, at lmenefee@santacruz.k12.az.us July 26, 11am-3 pm Frontier Printing Press Demonstrations – Professional printer and teacher James Pagels demonstrates the Washington Hand Press at Tubac Presidio Park. July 28 - Voter Registration DEADLINE. July 30, 7pm - JACK LASSETER Law In Territorial Arizona. Tickets: $15/$20 in advance – all tickets $20 at door This is one of Jack’s favorite talks because it tells the story of how this land was acquired from the Mexicans; the Spanish law that came with it and is still with us today; what the early courts, lawyers and judges were like here on this wild frontier; and some examples of vigilante justice that seem taken right from the silver screen. Call 399-1750 for more information. Community Performance & Art Center Foundation. 1250 W. Continental Rd, Green Valley. 520.399.1750. August 1, 5-7pm - Summer Gallery Opening Reception. Summer Gallery features the art of local artists in many medium. Art work is hung “salon style”, floor to ceiling. The exhibit runs the full month of August with an opening reception on Friday, August 1 to meet & greet with the artists. Call TCA at 520-398-2371 for information. Location: Tubac Center of the Arts, 9 Plaza Road, Tubac. Admission: Free. Summer Gallery Hours: Thurs. – Sat., 10am – 4:30pm, Sun., Noon – 4:30pm. Contact: TCA at 520-398-2371 or tubacarts.org.

June/July 2014 August 6, 7pm - AN EVENING OF STORYTELLING Susanne Lasseter, Ron Lancaster and Jean Baxter. Tickets: $15/$20 in advance – all tickets $20 at door A storytelling concert by professional storytellers Susanne Lasseter, Ron Lancaster and Jean Baxter. Susanne, wife of CPAC favorite Jack Lasseter, is a retired Speech Pathologist and songwriter. She and her guitar can be seen at various venues across southern Arizona. Ron is a comedian and retired teacher. While living in Los Angeles, he owed a storytelling night club. Jean Baxter is a retired teacher and spends countless hours telling stories for the Presidio and local schools. This concert will feature a variety of multi-cultural folktales, historical stories and first person accounts of humorous events. Call 399-1750 for more information. Community Performance & Art Center Foundation. 1250 W. Continental Rd, Green Valley. 520.399.1750. August 9, 3pm - THE SANTA CRUZ SUMMER WINDS A Tribute to Hollywood. Tickets: $15/$20 in advance – all tickets $20 at door Join the Santa Cruz Summer Winds for an elegant tribute to Hollywood. The concert will feature various music from classic films and leading composers in Hollywood. Call 3991750 for more information. Community Performance & Art Center Foundation. 1250 W. Continental Rd, Green Valley. 520.399.1750. August 9, 8pm – 10pm – Summer Sizzler – Domingo DeGrazia & Spanish Guitar Band. Domingo DeGrazia is coming back in Tubac in the last of our 3 concerts Summer Sizzler music events. He will perform under the stars with the 5 piece Spanish guitar band. Wine & beer available. Ice cream donated by Hozhoni’s of Tubac. Gates open at 7pm. Bring your own lawn chairs and picnic supper. Location: Tubac Center of the Arts, 9 Plaza Road, Tubac. Tickets: $20/TCA Members, $25/Guest-Non-Member. Hours: Gates open at 7pm. Music from 8pm – 10pm. Contact: Call TCA at 520-398-2371 to purchase tickets. August 9, and Sunday, August 24, 11am-3 pm Frontier Printing Press Demonstrations – Professional printer and teacher James Pagels demonstrates the Washington Hand Press used to print Arizona’s first newspaper in 1859 and answers questions about hand press printing, type setting, and other aspects of this marvel of industrial engineering. Included with park admission $5 adult, $2 youth 7-13, children free. At Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. August 2 and Saturday, August 30, 10am-2pm Living History: Foods of the Spanish Colonial Period – Volunteers dressed in period clothing describe the combination of native and introduced foods enjoyed by the Spanish soldiers and civilians who lived in Tubac during the Spanish Colonial period (1752-1776). Featuring a special display of the bounty of foods from the Old World, New World and surrounding desert used by Tubac cooks, plus cooking demos with samples. $5 adult, $2 youth 7-13, children free. At Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. August 15 - DEADLINE for early ballot request for Primary ELECTIONS. August 16, 10am-2pm -Living History: Medicine of the Spanish Colonial Period – When the Spanish soldiers and their families settled Tubac in 1752, there was no doctor or surgeon among them. It was the responsibility of the women to treat their family's physical complaints and wounds. Medicine was basic and dependent on herbs and plants known for their healing properties. This living history program features a display of medicinal herbs and plants, and knowledgeable commentary by an herbalist who will tell visitors how these plants were used by “curanderas” (healers) to treat illness and injuries. $5 adult, $2 youth 7-13, children free. At Tubac Presidio State Historic Park, 1 Burruel Street, Tubac. 520-398-2252. August 26 - Primary ELECTIONS. Sunday, June 1 through Thursday, July 31- Special Photography Exhibit: Minas, Mineros y Sus Comunidades (Mines, Miners and Their Communities) Mining: we are familiar with mines because we live in the Southwest. The image of a grizzled prospector with a pick axe comes to mind. But what is mining like today? What do mines look like in the 21st century? What equipment is used? What do miners really do? An exhibition of antique and contemporary photographs depict aspects of mining from tracks and equipment, mine pits, blasting sites, mine ruins, to how miners and their families live with the good and bad of one of mankind’s oldest occupations. This is an international exhibition, with photographers from Hermosillo, Alamos, Tucson, Ruby, Tempe and Phoenix. A phenomenal exhibition not to be missed! For two months only. Included with park admission: $5 adult, $2 youth 7-13, children free. August 30, 10am-2pm Living History: Foods of the Spanish Colonial Period – Calendar listings are welcome from advertisers and non-profit, public events. Please format Date, Time, Event, Details, Contact Info Please repeat contact info on repeat entries. Send to tubacvillager@mac.com or mail to PO Box 4018, Tubac, Az 85646. Call 520-398-3980 for more information. �

T he Tubac Golf Resort and Spa gives back to the communit y with fireworks in the sky ! by Paula Beemer

The traditional 4th of July celebration at the Tubac Golf Resort and Spa is promised to be “Bigger and better than ever…” Every year the event surpasses my expectations and therefore I wonder and look forward to see how much better can it get?

the entertainment, kids’ activities, food booths, food trucks, portable restrooms, safety planning with the Tubac Fire Department, watering down large designated areas of the grounds and much more, said Todd. “On the day of – all hands are on deck. All employees work this event,” explained Todd.

The sight at the resort is quite unique that day as thousands of people gather to celebrate, children with their faces painted running to catch a ball, friends laughing while sharing drinks and snacks, people lying on blankets placed over the grass, and jumping castles wobbling as children bounce inside.

The celebration has been happening continuously since 2002 when Ronald Allred purchased the resort, but the tradition dates from even before. The attendance varies from 3,000 to 6,000 people every year depending on weather and what day of the week it falls, explained Todd.

The ambience is topped with the smell of fresh kettle corn and hamburgers roasting on the grills and music that makes you proud to be an American, at least at heart.

This year, the family festivities will start at 4 p.m. with plenty activities for the kids, including face painting, and the two largest obstacle courses in Arizona, each 68 feet long. “We will have more food trucks in addition to the resort’s food booths. For ‘big kids’ we will have a couple of bars,” said Todd.

The scene is exhilarating! Even more, when the darkness sets and we hear the whistle of that first rocket that is about to open up into the most breathtaking flower or colorful luminous sparkle. This memorable evening is produced as an extremely generous give back to the Santa Cruz River Valley community on the resort’s behalf.

The fireworks are programmed to start at 8:45 p.m. Admission to the event is free, parking is $10 per car and for those who wish a little more convenience and extra entertainment, the resort offers a VIP pass for $49 which includes parking, a delicious buffet dinner in the cool Geronimo room, two free drinks, live entertainment, a private cash bar and seating for the desert sky show of fireworks!

Patti Todd, Director of Sales & Marketing at the resort, wrote in an email:

“We are grateful to operate the Tubac Golf Resort & Spa and we enjoy bringing people in from all over the country to explore all there is to see and do in Tubac and the Santa Cruz River Valley. Likewise we feel that it is important for us to give back to the community and all of the Santa Cruz River Valley by offering at least one large family event a year. So every year we celebrate July 4th with a festival and fireworks extravaganza.”

It is important to mention that now the resort has added a second family event every other year; the Hot Air Balloon Festival which we will host again in 2015. The efforts behind the extravaganza are intense. A committee begins the planning in April. It coordinates

Other activities and promotions at the resort throughout the summer include “Come Early, Stay Late Package,” “Summer Family Fun Package” and “Military Appreciation Days.” For details about these packages refer to side box. For more information about the event and to make reservations for the VIP package, call (520) 398-3521. Photos by Paula Beemer

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

Anza Trail’s new segment enjoyed

by Kathleen Vandervoet

Significance of Anza Trail

The Anza Trail on the east side of Tubac is a great place to enjoy a cool and deeply-shaded walk during the hot summer months. It’s wise to spend your trail time during early morning before the temperature climbs too high.

In 1775-76, Spanish Lt. Colonel Juan Bautista de Anza II led more than 240 men, women and children on an overland journey across the frontier of New Spain to settle Alta California.

To celebrate a new segment of the Anza National Historic Trail through Tubac, a group of about 18 hikers gathered Saturday, June 7. As well, the day commemorated the American Hiking Society’s National Trails Day® (NTD), which is described as a celebration of America’s magnificent Trail System, occurring annually on the first Saturday in June.

Two miles of new trail from Tubac to the north edge of the Tubac Golf Resort were cleared in March and April by 10 volunteers from AmeriCorps National Civilian Community Corps who also worked in Santa Cruz County on several outdoor and environmental projects.

Now, the trail commemorates, protects, marks, and interprets the route traveled by Anza and the colonists from Sonora, Mexico (New Spain), to settle Alta California and establish a mission and presidio at today's San Francisco, California. A group of about 18 enthusiastic hikers heads out in the early morning of June 7 to enjoy and view a new segment of the Anza Trail that runs between Bridge Road and the north boundary of the Tubac Golf Resort along the Santa Cruz River. Photo by Kathleen Vandervoet

Good places to enter the Anza Trail in Tubac are at the south border of the Tubac Presidio State Historic Park or at the corner of Bridge Road and Calle Iglesia, said Karol Stubbs of the Anza Trail Coalition.

There are two entrances in Tumacacori; at the north edge of the Tumacacori National Historic Park and the East Frontage Road or at Santa Gertrudis Lane.

In Rio Rico there are trail entrances at the Palo Parado bridge

across the Santa Cruz River, and at the Guy Tobin Trailhead on Rio Rico Drive, Stubbs said. The trail is flat and is marked with posts that have the Anza Trail logo on them. Hiking and equestrian use is allowed.

Volunteers who enjoy outdoor work are welcomed to help keep the trail open following monsoon storms when fallen tree limbs may cover the route and when the breakaway foot bridges across the river need to be re-established. Send an email to info@anzatrail.org.

The Anza Trail Coalition was founded locally in 1992 to advocate for support and public use of the trail.

The National Park Service administers the 1,200-mile historic trail from Nogales, Ariz., to the San Francisco Bay area. The historic corridor of the Anza Expedition includes an additional 600 miles in northern Mexico. The entire Anza Trail was designated a National Historic Trail by Congress in 1990 through an amendment to the National Trails System Act (16 U.S.C. 1241-51).

We just received large shipments of talavera pottery and dinnerware. The ganga area is overflowing with overstock markdowns

The annual pottery sale continues We will be closed Mondays during

June, July, and August

30 YEARS OF PASSIONATE COLLECTING

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

E AT I N G by Jennifer Bek

V E G E TA R I A N I N Featuring: THE GOODS

T U B AC

As a vegetarian moving to Tubac 10 years ago, I soon found it was really hard to eat at local restaurants and find anything on the menu other than a salad, some side-dishes or possibly a cheese burrito. I’m happy to report, however, that things have changed! Now it seems that since so many people are requiring dairy-free or gluten-free dishes, we vegetarians are starting to look almost normal! This article is one of a monthly series on eating vegetarian and finding healthy menu options in our local restaurants.

hen looking for vegetarian or healthy foods, you wouldn’t normally go to the market at your local gas station, but I urge you to make a stop at El Mercado in Tubac. Tucked in a back corner of the store is THE GOODS, described on their menu as a “juice & smoothie bar + tasty bites for breakfast & lunch.” You won’t be sorry you stopped and you won’t be hungry when you leave.

Cheryl Snyder, designer and co-owner (with her mother, Dora) of THE GOODS, planned to open a juice and smoothie bar, but expanded the menu and now offers breakfast burritos, breakfast sandwiches and an extended lunch menu that includes many vegetarian and gluten-free options. With the aim of providing the healthiest ingredients possible, Cheryl & Dora now get a good portion of their greens from the Walking J Organic Farm in Arivaca, their local organic eggs from Betty & Dale, here in Tubac, and they are constantly on the lookout for new resources to bring to the table. They offer food with fresh, healthy ingredients and their menu is pleasing to both vegetarians and carnivores.

Lunch at THE GOODS is more than just a stop for food. You can always call ahead and pick up your “to go” lunch. But the real fun is sitting at the counter and engaging in the social experience while enjoying one of the delicious healthy food options. THE GOODS has become a bit of a “local hangout” at lunch-time and it’s hard to walk out without meeting a neighbor or making a new friend. If you do want to have a more private lunch with a friend, or even have a business meeting, the tables in the entry of El Mercado are also available.

Although my husband and I are frequent lunch patrons at THE GOODS, we recently decided to go for breakfast. Cheryl and Dora were making the breakfast burritos and preparing for the busy lunch crowd. We were the only sit-down breakfast eaters that day – all the rest came in to grab a burrito or a smoothie and eat on-the-run. We tried both veggie burrito options of the day, the “Mild Green Chili, Egg & Potato” and the “Soy Chorizo, Egg & Red Potato”. The Mild Green Chili burrito had a wake-up bite to it and the Soy Chorizo gave that snappy sausage flavor that even carnivores would enjoy! We split them between us and couldn’t decide which was our favorite. Originally from California where she studied fine art and then graphic design, Cheryl spent 20 years in New York City, spending the last 10 years there as the art director for a popular restaurant company, Rosa Mexicano. She also worked with a few neighborhood cafes to help them design a look and feel that would compliment their menus and this, along with having many vegetarian and vegan friends, gave her an interest in food and healthy eating.

Cheryl moved to Arizona in 2008 to be with her mother during an illness. After they both moved to Tubac in 2010 they began hearing people talk about wanting a place to get healthier food options (I must have been thinking loudly) so they decided to make a long-held smoothie bar idea a reality. Using Cheryl’s design talents, they set out to “simply create a place where one could find reasonably healthful foods at an affordable price. “

yummy and healthy happening at THE GOODS. After serving delicious food for a year and a half at El Mercado, THE GOODS will be moving to a location in the Village. They will close some time in late July at El Mercado and reopen at the new location on Tubac Road in early September. There will be seating inside and out, extended hours, an expanded menu and several surprises. After serving our local population for the past many months, THE GOODS can now also be discovered by tourists and guests who wander through the Village and need a place to rest and refresh while they build more energy to shop!

ne way to become introduced to healthy eating at THE GOODS is to try a Green Smoothie using kale, spinach, chard or beet greens, some fruit and one or more of the healthy add-ons. You can add wheatgrass, maca root, protein powder, chia seeds, flax or nutritional yeast to any smoothie on the menu. It’s fun to see local workers stop in and ponder the smoothie menu, wondering what the odd ingredients might taste like, but willing to try anything that will give them more energy. Cheryl is a great help in creating a smoothie for anyone who is not familiar with these concoctions. Watching a delivery-man walk out with a green drink in his hand instead of a cola made me smile.

THE GOODS lunch menu offers a great variety for vegetarians. We love the VegiWrap that comes in a choice of wraps (plain or spiced). The combination of hummus and mango among the veggies is awesome. My other favorite lunch item is the Quinoa Salad with Roasted Beets. The dressing is perfect and the beets (from the Walking J Farm) are especially good -- a little bit of sweet to offset the tangy dressing. Topped with feta cheese (if you’re not a vegan) this is one great lunch. During winter months, there is a soup offering and I tried all of them, taking home extra of my favorites for lunch another day. With frequent “specials of the day” like Fish Tacos, Quiches or Salmon Salad Sandwiches plus the assorted gluten-free baked goods, there is always something

So, if you haven’t tried THE GOODS – make a quick trip to El Mercado, wander back to the southeast corner and, if in doubt about what to order, start with a smoothie while you’re deciding! If you’re a vegetarian, I’m guessing you have already made many trips to THE GOODS, but even if you’re a carnivore, I suggest you try a couple of the veggie options. You might be surprised! And . . . we’ll all wait for the Grand Opening in the Village when we can walk to THE GOODS for breakfast, lunch and snacks! Tubac is on the road to becoming the Village “where art, history AND health meet”!

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

Tubac Market hosts

a memorable sock hop

by Paula Beemer

Nothing validates my decision of living in Tubac more than when I can share the beauties of the village and the strength of this community. It happens every day one way or another, and on the last weekend of May it was especially true because of the Tubac Market’s Sock Hop.

My visiting friends who attended the event were noticeably surprised. They commented again and again how fun it would be to live in a place like this, how generous of the market to put it together at no charge to anyone of us for having all the fun that we did. The market has had a successful season and they want to share the success with the community, explained Paul Cisek, former manager, who, along with his wife Christy and other partners is now embarking into a new venture with the opening of a full service supermarket in downtown Tucson. In previous conversations with Cisek, he repeatedly expressed the thought that a market like this is for the community and it must feel like “your” market. I could feel the sincerity in his words and the actions surely confirm that.

Walking into the store to find friendly faces, being greeted by our names, the willingness to obtain the products we need, regardless how strange they may be, and their participation in so many community efforts are some of those actions. Starting at 5 p.m. many familiar faces, friends and neighbors arrived at the Plaza de Anza to enjoy this magnificent party.

The delicious food re-created a diner menu. It included hamburgers, hot dogs, macaroni, pies, brownies, root beer floats and ice-cream. They also offered wine tasting, beer and sodas.

Photos by Paula Beemer: (Top) Good times, good food. Traditional 50's diner food included: hamburgers, pies, hotdog and more. (Middle, left) Steven Hopkins and his daughter Amara with proper sock hop attire, danced to the rhythm of the 50's. (Middle, center) Tubac family enjoying the event: John and Cherie Dyorich and their children Porter and Anastasia. (Middle, right) Dr. James Derickson and Pixie Geren were enjoying the root beer floats served during the event. (Bottom, left) Dancing, Hula Hooping and Limbo were some of the fun activities that some of the guests enjoyed. (Bottom, right) Neighbors and friends enjoying the food at the patio of the Tubac Market

The music was selected to really put one in the sock hop mood, for example, “Shake, Rattle and Roll, “Roll around the clock,” “All I have to do is dream,” “Come and go with me,” “Summertime blues,” and “All shook up,” to name a few. And even Elvis made an appearance to the stage to welcome the crowd and encourage them to have a good time! Judging by the faces, the laughter and all the dancing, we all did just THAT. More pictures of this event can be found on the Tubac Villager Facebook page www.facebook.com/tubacvillager.

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

Mining theme knows no borders at Tubac Presidio Park

by Kathleen Vandervoet

A photo exhibit at the Tubac Presidio Historic Park offers a fascinating overview of a complex economic mainstay – mining. This binational exhibit titled “Mines, Miners and their Communities” features pieces by photographers from the United States and from Mexico, and focuses on mines in Arizona, New Mexico and Sonora, Mexico.

For those who enjoy viewing current or historic mining equipment, structures and railroads, this show is a strong draw. As well, there are striking photos of hotels and important community buildings dating to 100 years ago.

Twenty photographers are represented by 50 framed pieces. The show is on display in the state park’s 1885 Schoolhouse, the second-oldest school in Arizona. Park Manager Shaw Kinsley said this is the first time an exhibit has been created in the schoolhouse. These photographs depict aspects of mining from tracks and equipment, mine pits, blasting sites, mine ruins, to how miners and their families live with the good and bad of one of mankind’s oldest occupations. One of the historic photos dates to 1878 and shows a Santa Rita Mountains mining camp in which four women and 16 men are included. A circa-1900 photo features three mine workers, each holding a slender, lit candle while gazing at the camera.

A key reason for the current-day existence of Tubac is that settlers moved here in the 1850s to work in silver, gold and copper mines in the Santa Rita Mountains.

A close-up of a metal excavator, a large hoist and an historic arrastra (a method of crushing and grinding metal) are pictured, along with the Morenci (Ariz.) Hotel which was demolished in 1965.

An ancient Native American settlement, Tubac was part of Mexico until the Gadsden Purchase of 1853-54 which brought the area into the United States.

Two engineers, Charles Debrille Poston and Hermann Ehrenberg, traveled to Tubac in 1856 to investigate the mineral potential. Within a few years, about 1,000 people lived in Tubac to work in mines in the Santa Rita Mountains, as farmers and ranchers, or to provide support services. Presented through the International Photography Festival of Alamos, the show is coordinated by Katherine Callingham and Bob Rink. Professional and amateur photographers from both sides of the border were invited to participate.

This special exhibition of antique and contemporary photographs opened June 1 and runs through July 31.

Tubac Presidio State Historic Park is located at 1 Burruel St. The park is open daily from 9 a.m. to 5 p.m. Admission to the exhibit is included in park admission: $5 adult, $2 youth (7–13), children free. For more information, call (520) 398-2252 or visit www.tubacpresidio.org.

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

by Carol St. John

What is a Friend?

are I speak of death? Of the loss of a friend? Of many friends? I think so. It happens to everyone at some time or other, doesn’t it? What is a friend? It is surely about familiarity, a sense of knowing who a person is and feeling relatively safe when in their company. A friend is also a witness to pieces of your life, someone who supports you, the you, you want to be. My friends have sustained me since I was a child and left to fend for myself. I found friends in my neighbors, my classmates, my teachers and in the church. Friends were people I respected and added dimension to my life. They were people who gave and to whom I loved to give. Some were much older than I. Ageism was not a factor then, or now.

Who would you place in your Friendship Hall of Fame? If I go way back, I remember Mr. And Mrs. Whitehead. They were white-haired retirees, neighbors of mine in Brooklyn, New York. I felt like they adopted my brother and me because we were children of loss. We were invited up to their second floor townhouse to watch I Love Lucy and on special occasions, the Ed Sullivan Show. Having a television in those days meant you were rich. It was only polite to share, and they did. In seventh grade, Mrs. Schafer, another neighbor I cared a great deal for, would have milk and cookies for me after school. We would talk about everything under the sun. I was crazy about her because she was wise and treated me like an adult. We discussed the war that cost so many lives in her home country, and her lazy grandson who declared he hadn’t asked to be born. Best friends have come and gone like serial

marriages with changing circumstances. My earliest best friend, Margie Nelson, was the daughter of my father’s partner and my mother’s good friend. She was born ten days after I was and raised only three doors away. Her house was my house, my house hers. We made up games, played make-believe, listened to Dodger games on the radio and read the forbidden pages of Movie Screen Magazine. We were like sisters. When my father died and my family moved to a less prosperous neighborhood, her family made sure that I was still a part of their lives. Margie and I went to prep school together and stayed close until circumstance and opportunities meant she went to Europe while I worked in a department store’s stock room during the long summers. Nevertheless, I was invited to her coming out parties and traveled with her family to lovely places. After college, we were still in touch and I was privy to share the extraordinary relationship she had with her future husband. But then it was over. The girl who had everything died. Gone just ten days before her wedding and buried in her wedding dress. Nothing has ever been sadder. In college my best friend was Marge Torroni. I adored her and we understood one another because we both had lost a parent and felt the need to gather our wits and move on. Marge and I shared years of socializing and ended up being in each other’s weddings and becoming the godmother’s of each other’s children. We shared dreams and hopes and disappointments. Marge had three children as did I, but she didn’t live long enough to see any of them graduate from high school. Her life ended just as a new life began for me, one of fulfillments and marital happiness. I have always wondered if she had more time whether her life would have become sweeter. Justice is one of those esoteric ideals we don’t

see happen often enough.

For years I lived and worked in New England. It was there I met my friend Joan Frank. She was a beautiful, quirky, hilarious, child-like genius who loved to do all the things I loved to do. We were both passionate about teaching, art, our dogs, the beach, words, children and knowledge. Her nature was gentle and accepting, mine was fierce and confrontative. She taught me a great deal about life and unconditional love. Despite her love affair with fitness, (I don’t think she ever tasted mayonnaise) and her daily exercising regimens, Joan succumbed to a stroke and left this earth far too early. Her spirit is omnipresent, and a good thing, as no one and nothing can ever replace her. When I moved to Tubac, I met an amazing, understated woman named Joanne Michos. We painted together, wrote together, went to Las Muheres together and I got to know a Joanne that few other people knew. She was wry and clever, extraordinarily perceptive and much too modest for her own good. We had only five years of time together before she faced the long hard battle for life. Her bravery set a standard I hope I never have to face. I still miss her.

I can’t do the Heaven thing or the it’s for the best thing, either. I have to fight off anger and pain, a sense of abandonment and then fear. For me, the loss of a friend is terrible. It rips a part of me away, a part that I gave gladly, spontaneously, without the idea of having to relinquish it someday. But I need to accept that many friends will and do leave us over time. I suppose those of us who stay the course must find a way to go on. We should be vigilant in our pursuit of meaning, hang on to those we love, honor life and believe that there is more to do, to know and to learn. I have seen others do it. It is possible.

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

OPEN LETTER

from the President of the Tubac Chamber of Commerce This Summer -- Shop Local, Eat Local, Stay Local! Our restaurants and eateries continue to receive RAVE reviews from visitors for great food and great service! Thank You, Elvira’s Restaurant, Stables Ranch Grille, Shelby’s Bistro, Tubac Deli, Tubac Market, Wisdom’s Dos and to all Tubac restaurants! Tubac is open for business throughout the summer. We are advertising your business and summer hours on the front page of www.TubacAZ.com Save the Dates This Summer

Tubac Center of the Arts – Summer Sizzler Music Events , July 12 & Aug. 9th Tubac Chamber of CommerceOld Fashioned 4th of July (10a – 12n)

Tubac Golf Resort & SpaJuly 4th Festival and Fireworks Extravaganza , (4 to 9pm) Twilight in Tubac-2ND Fridays, (5-8pm)

Presidio State Historic Park: Has many on-going events throughout the summer!

Destination Tubac-Tumacacori is actively promoting www. TubacCalendar.com. Be sure to post all your special events on www. TubacCalendar.com so that visitors know what’s happening at your place of business. Many thanks to our May mixer host, Northwest Allied Physician’s at Tubac Regional Health Center. The event was beautifully catered by Tubac’s own Italian Peasant. Mixer attendees were invited to tour the medical facility and meet Dr. James Derickson and Family Nurse Practitioner, Joshua Limon. Also a special Thank You Paul & Christi Cisek and the Tubac Market for hosting the Sock Hop; everyone had a great time!

We have had participation in our Chamber Chats and are finding these conversations informative and very worthwhile. We will resume both the Tubac Chamber Mixers and Chamber Chats in September.

Tubac Together: At your request, volunteers from Tubac Together will be planting trees in the lot across from the Tubac Deli. The trees will soften the landscape, will be native to the area and once established will require very little water. Help us promote your business. Get Social! Link up with the Tubac Chamber of Commerce on Twitter and Facebook.

Update: The loss of the Arizona Office of Tourism (AOT) annual grants of $25,000 several years ago greatly impacted our ability to advertise Tubac to residents and visitors throughout the state and region. So, we were excited when AOT presented its co-op advertising opportunity in which they would match our ad buys 50/50. With our limited funds we emailed our membership asking for participation. Unfortunately we received only one (1) respondent. This is disappointing to me however I am glad that an overwhelming majority of business owners in Tubac are satisfied with the current level of advertising and marketing that the Chamber is providing. With that being said we did participate in this opportunity as much as was possible with our limited budget. We will continue to float new coop marketing opportunities as they arise. Have a great summer! Patti Todd

Tubac Chamber of Commerce BOD President

TUBAC HEALING ARTS 200 Hour Yoga Teacher Training Program

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

The Balance

alance is the place between effort and surrender. Finding that space is the gift of our patience and perseverance. When we are wobbling between falling forward or backward we need to listen to the brief invitation to be centered. Standing on one leg on a yoga mat is often the first recognition that we are not in balance. If we are not attentive and aware of this possibility, our chance to live fully and with steadiness and stability is diminished. The great thing about practicing yoga is that our connection to grace is always there. Our natural state of ease and equanimity is in the moment of pause. Our physical being is an integration of mind, body and spirit. Yoga is the connecting or “unifying” action. The root of the word yoga is “yuj” which means “to bind.” So we bring these aspects of ourselves together on the mat and then off the mat, cultivating focus and the ability to create balance in difficult situations. Contemplate the days when standing on one foot seems impossible. There is a good chance that there is more happening on the inside than simply the inability to stand quietly supported by one leg.

Citta-vrtti, the Sanskrit words for “mind chatter” is a force to be reckoned with and often more of the reason for imbalance than the body’s abilities. The mind’s busy-ness will always be there and we need to receive all that data it sends our way. It is our job to determine what input is really important; being human includes the option to make choices. Achieving balance comes not only from standing on one leg on your mat, but by allowing the ebb and flow of the mind to fade into the background. Our filtering system must sift through all the noise about how we cannot do something until it touches on the empowering calm of positive belief. Pantangali’s Yoga Sutra “yogas citta-vrtti-nirodhah” is the tiny thread we can pull that brings insight to why we do yoga. Loosely translated it means, “practice can still the fluctuations of the mind.” A good portion of the challenge of balancing does not rest so much on being able to physically place your body in its optimal alignment, but having the mind settled and clear.

The emotions and sensations that touch our spirit are another factor in successful balancing. Being angry or having a “heavy heart” could make your one legged pose not happen (not to mention how your day might go). Discovering the emotions that pull you away from your delightful centered self can help. Realizing that learning about our fears, excesses, self-deprecation, obsessions and ingrained habits are as much a part of our practice as putting our hands and feet in the right spot gives us a clue to what is unnecessary. All that tension and overexertion really needs to disapate. This is the huge breath we must take. And then, exhale out all the tired and anxious things that keep us from being authentic and in alignment. When we let go of what pulls us out of balance, the asana (pose) simply is. Our center becomes luminous.

alance is the place where we already are. We have just forgotten that we are naturally brilliant and centered. Yoga on the mat and in our life helps us remember. This is not to say that there can be physical limitations to keep us from being unable to stand in say, Vrksāsana (Tree Pose), but being in that asana in your heart and spirit is a great achievement. Being able to have compassion for yourself because of your limitations is balanced action. And, some days are definitely better than others. We are often working through some physical, mental, or emotional problem that inhibits good balance. As long as we are conscious of the journey that is taking place, the opening for connection to our own brightness and true center is achievable. It simply requires effort and surrender. Kathy Edds, Yoga Instructor (E-RYT 500), Ayurvedic Lifestyle Coach, www.kathyedds.com

Kathy teaches yoga at The Tubac Healing Arts Center in Tubac. www.tubachealingarts.com

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Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

THE ART OF HEALTH by Jen Bek RN, CHC

These are quotes from the new movie “Fed Up,” produced by Katie Couric and Laurie David: “95% of all Americans will be overweight or obese in 2 decades.” “There are 600,000 food items in America and 80% of them have sugar added.” “By 2050, 1 out of 3 Americans will have diabetes.”

We caught the film, which opened May 9 in certain theaters, at The Loft in Tucson and found it to be an important documentary about food in our country and why most Americans are addicted to sugar. The biggest message for all of us on a personal basis was clear—READ LABELS. It’s often not the ADDED sugar but the HIDDEN sugar that’s our downfall.

I think the word is out about avoiding high-fructose corn syrup, but there are other tricky names to disguise hidden sugar. The words “syrup,” “sweetener” and anything ending in “ose” are usually a code for sugar. Since labels list ingredients according to their percentage in the product (highest listed first), manufacturers will often use two or more types of sugar so they will fall to the bottom of the ingredients list and give the appearance of less sugar to the label readers. So, grab your magnifying glass and be a sleuth when choosing items for your grocery cart. Here’s a recipe for pancakes that has only a small amount of pure maple syrup, and we find them tasty enough to eat plain with only a little extra fruit on top. This is a great company breakfast!

WHOLE GRAIN PANCAKES

1 cup whole wheat pastry flour ½ cup Trader Joe’s Organic Multigrain Hot Cereal (or Quick Oats) ¼ tsp. salt 2 tsp. baking powder (aluminum free) 1 tsp. cinnamon 1 large egg

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1 cup unsweetened almond milk (or regular milk) 2 tbsp. pure maple syrup ¼ cup organic Greek yogurt 1 tsp. vanilla ½ cup blueberries (or other fruit –can be fresh or frozen)

Mix dry ingredients together. Whisk the egg, almond milk, syrup, yogurt and vanilla together in separate bowl. Pour wet into dry and fold in gently, being careful not to over-mix. Add berries or fruit. Use about ¼ cup batter for each pancake. Cook on oiled or buttered griddle about a minute—then flip and cook for two more minutes until pancakes are browned. Then I put them in a 200 degree oven until they are all done to keep them warm for serving. Extras can be frozen! ENJOY!

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ast month dear readers, family and friends, I was telling you about my husband, Rano, and how he became connected with Daisy Manufacturing. Before I go too much further, I need to catch you up on other happenings in our lives.

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

Spring

was short-lived but what a riot of color that came with it. Flowers everywhere, all kinds of native flowers arrived and covered the landscape. I can't remember a prettier Spring. Now June is here. Hello all you June bugs!! The days are hot but the nights and early mornings are glorious. June is full of birthdays and weddings and don't forget Flag Day is June 14th. We anxiously await the first signs of the monsoon. Hopefully it will come early this year. Don't forget to throw out any seeds you've been collecting. Now is the time to cast them before the rains begin.

In 1955, Rano Paul Papini was born. Our third child. He was a surprise but what a wonderful surprise! Everyone adored him, he was a happy baby, always smiling. We were a sweet family.

In 1958, Daisy Manufacturing decided to move their facility, plant and offices to Rogers, Arkansas. Several families were able to fly to Rogers first and see the small town of 5000 people and where they might possibly be moving. I can't remember exactly how many families moved but it was considerable.

Our little family moved first to a small house and then to an old Victorian that was built in 1889. What a glorious house. The five of us settled in to a wonderful routine of getting to know Southern people, Southern cooking, school, friends, and church. It was the best of times. Penn was in the 7th grade, Claire in the 6th grade and Rano Paul was 3 years old. Rano was promoted to Supervisor of Final Assembly at the Daisy plant. I was always cooking and was asked to host a radio program, sponsored by Daisy. So, two times a week I was on the air, giving recipes, interviewing

"Still the Best Potato Salad Ever" 1/2 chopped red onion or sweet Vidalia onion (or more onion if desired) 3-4 chopped hard boiled eggs 1/2 cup or so, Best Foods Mayonnaise ( This is THE best mayo) That's all. No pickle, no mustard, no celery. Just the basics. And, of course, salt and pepper to taste. There is not actual recipe since my Mother made this many many years ago and just handed down the recipe. So, depending on how many people you are serving, just adjust the ingredients accordingly.

More sayings from my Dad's 100 year old journal. He loved keeping these sayings, and poems. Some are not so understandable in today's life, but most are still amusing and relevant.

interesting people and promoting Rogers. My radio program lasted 22 years. My daughter thinks of me as "Ruthie of the 60's cooking shows."

Each of the children worked at Daisy over the years. They worked during the summer. I also gave tours of the plant to visitors from all over the country and the world. It was quite a site to see, that huge plant with all the machines making BB guns, the wooden stocks for the guns, the leather department, the actual making of the BB's, the tool and dye dept. So many different operations going in this amazing plant. I trained so many young people to also give the tours. So, now, dear readers, I've caught you up to around 1960. So many stories still to tell. I've

Our Family Caesar Salad

6-8 small red potatoes (you can use any kind of potato, red ones are really good)

had an extraordinary life and it's fun to share it with you, dear people.

1 large bunch Romaine lettuce, chopped in a small bowl: 1 can anchovy, chopped (Add the oil too) juice of 1 lemon 1/3 cup olive oil 3 cloves garlic, chopped Now, I've always made my own croutons. It is so easy and it makes any salad better. Just take 5-7 slices of any bread, cut into cubes. Put 1/2 stick butter on a cookie sheet and melt it, add a few cloves of chopped garlic and the cubes of bread. Put into a 400 degree oven for only 10 minutes, stirring once and keeping an eye on it so it doesn't burn. Put the Romaine into a large bowl, drizzle the olive oil mixture over the lettuce, add the croutons and some (1/3 cup) parmesan cheese and mix. Delicious!

Next time we talk, our world will have become green and lush from all the rain. We will be outside watching the thunderstorms come over the Santa Ritas and we will be giddy with the knowledge that the plants and animals will have relief too. This can be the best time of the year to live in Tubac and southern Arizona

Since we do have such warm weather, I thought this month should be devoted to salads. Cool, fresh, crunchy tasty salads. My Mother made a potato salad that was excellent. We call it "Still the Best Potato Salad Ever." Only four ingredients but oh, so good. A terrific Greek Salad that is easy and delicious. An Italian bread salad that is my daughter's favorite and a classic Caesar salad that we've made for many years. ENJOY!

Roasted Vegetable Panzanella

Amazing Greek Salad 4-5 large, ripe, tomatoes 1 large red onion 1 cucumber 1 green bell pepper 1/4 pound of Greek feta cheese, sliced or crumbled dried Greek oregano sea salt top quality extra virgin olive oil 1 dozen Greek olives (Kalamata) pickled pepperoncini hot peppers (garnish) lettuce-you can use it or not. Anchovies: if you like this salty fish, add a couple to the salad before tossing. Capers: toss in a few if you like them.

1 clove garlic 1/2 cup + 3tbsp olive oil 3-12" cubes of bread-good crusty bread 3/4 lb cherry tomatoes cut in half 1lb green beans 1 tsp salt 1/2 tsp black pepper 3 TBL balsamic vinegar-white 3 TBL capers 1 can cannellini beans 1 lb fresh mozzarella 1 TBL sugar basil

BBC C

Roast green beans and tomatoes in olive oil, along with bread cubes, and garlic, drizzle with olive oil and roast in oven 10-15 minutes @ 400 degrees. Make dressing: salt, pepper, balsamic vinegar. Put drained cannellini beans ~ Next to acquiring good friends the best acquaintance is that of good books....C.C. Colton and fresh mozzarella and capers in bowl, add ~ It is a great thing to have one day in the year, at least, when you are sure of being Welcome wherever roasted veggies and bread and then dressing. you feel to go, and of having, as it were, the whole world thrown open to you....Washington Irving Sprinkle with chopped basil INC. and a touch of CONSTRUCTION sugar. & Residential Commercial ~May God make us patient to live. Not that we should not have aspirations but till the flying comes, let Wonderful!Beemer Nice cool salad for these hot days! Matthew us brood contentedly on our nests.... Beecher

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Building in Tubac and surrounding areas for over 15 yrs. Commercial Over 30 years of hands-on experience. & Residential

Matthew Beemer General Contractor Lic# ROC198858

(520)245-7548 Building in Tubac and surrounding areas for over 15 yrs. Over 30 years of hands-on experience.

Tu b a c Vi l l a g e r J u n e / J u l y 2 0 1 4

New options draw youth to summer art classes at the

TCA by Kathleen Vandervoet

he Tubac Center of the Arts is a lively place in June because of the summer art classes for children and pre-teens. This year’s program, which started June 3 and concludes June 26, is held on Tuesdays, Wednesdays and Thursdays from 9:30 a.m. to 3 p.m.

Above, left: Summer art class teacher Josh Cicci, who also creates cartoons for the Tubac Villager, gives an example to students. Above: Ancella Lawrence adds words to her cartoon. Photos by Kathleen Vandervoet

Marty Ley, 12, has come to the four-week program for five years and much prefers it to staying home during the summer. “It’s really neat. Kids have the opportunity to show their creativity and be in a friendly environment. All the kids have fun. It’s better than staying inside, playing video games,” he said. Melitza Ortega, 12, had never been to the program before but said she enjoyed it. She’s taken art classes in school but prefers the summer curriculum at TCA. “It’s more details, and there are different varieties.” Her favorite class during the first week was cartooning because she “had never done that before.” Four separate classroom areas are provided in the art center and students rotate from teacher to teacher. Teachers and their classes are Kata Soto, fiber arts; Shantaye McMorrow, drawing and illustration; Joshua Cicci, cartooning; and Polly Schlitz, drama.

Paula Kim, the art center’s education coordinator, said there were 46 students the first week and that enrollment varies in the other weeks. They anticipated they might exceed the 60-student cap in the second week.

Families pay tuition for the program and the art center also offers scholarships provided by donations from members. The program is funded in part by grants from the Benchmark Foundation, the Greater Green Valley Community Foundation and the White Elephant. The children’s summer art program began in approximately 1982 and this writer was an art teacher and program director from 1984 to 1988. Learn about the TCA online at: www.TubacArts.org The Area’s Finest Pack and Ship Service!

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