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ALSO INSIDE:Delicious Holiday TablesChopra Center for WellbeingPet Gift Guide | Tasty Holiday AppetizersManaging Holiday Calories

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December 2012

Art for the Public Eye

Celebrity Chef: Brian Malarkey

Green Gift Guide

PrACTiCinG

Goodwill toward all AnD MoTHer eArTH

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ALSO INSIDE:Delicious Holiday TablesChopra Center for WellbeingPet Gift Guide | Tasty Holiday AppetizersManaging Holiday Calories

Green Living magazine is printed by a SFI certified printer.

December 2012

Art for the Public Eye

Celebrity Chef: Brian Malarkey

Green Gift Guide

PRACTICING

Goodwill toward all AND MOTHER EARTH

Your conscious life

M A G A Z I N E

Your conscious life

M A G A Z I N E

4 Editor’s Note

departments December 2012

2 greenliving | December 2012 greenlivingaz.com

8 Practicing Goodwill Toward All, and Mother Earth

13 Chopra Center for Wellbeing: Live in Balance and Joy

14 Maintaining a Healthy Gut & Immune System

20 Pet Gift Guide

Live Green

22 Managing Your Holiday Calories

24 Delicious Holiday Tables

27 Winter Gardening in the Low Desert

28 Avoiding Dehydration this Winter

Play Green

30 A Spotlight on Sustainable Design

32 Clean Me Up Before You Go-Go

33 The Future of Sustainablity

Work Green

Green Gift Guide15SPECIAL ADVERTISEMENT SECTION

35 Art For The Public Eye

38 Chef Brian Malarkey – Food That is Just Dirty Good

44 Cool Outrageous Stuff

45 He’s Green | She’s Green

46 Recipes

48 Cranberries

© B

ob C

arey

24

30

38

ON THE COVER

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Happy holidays to all! Ah, December, I do miss you. I love this time of year, not just because of the holidays

and the festive attitudes, but also because of the opportunity to wear layers, to make s’mores and drink hot cocoa, and to go crazy with the holiday lights.

Throughout this month I try and take some time to reflect on all that has happened this year—the good and the challenging. The biggest thing I usually realize is that I’m not the same person I was on January 1—I’m better! And so are you! If you don’t believe me, take a moment to answer these questions…what new skills have you learned, what friends have you made, what wisdom have you gained, what challenges in life have you overcome, what negativity have you let go of to find inner peace, and how have you helped the ones you love grow and develop? It’s just a step toward the realization and recognition of what you’ve gained this year, and a greater appreciation of where you are in life. Yes, you are awesome.

This month we are focused on reducing stress, fighting holiday weight gain, and having fun. I encourage you to read the article from the Chopra Center for Wellbeing that discusses reducing your stress at family events—good advice to take with you. On the weight gain, contributing author Barbi Walker talks about how too much sugar can decrease your brain function, and how to be mindful of all of the holiday sweets at work—use our tips to manage calories when faced with delicious temptations. For the fun section, I sat down with celebrity chef Brian Malarkey of the newly opened Searsucker in Scottsdale—the first expansion of the wildly popular restaurant concepts based in San Diego. (Others include Burlap, Gingham, Gabardine and Herringbone—names inspired by fabric styles worn at the Kentucky Derby on opening day.) This guy has so much positive energy and awesome vibe that it was hard not to high-five him during the interview. His Executive Chef Steven “Chops” Smith was just as amped to bring his patrons some delicious food and create an environment where you can come-eat-stay-and hang out with friends. It’s a must-do.

As we wrap up the year I want to thank my editorial staff. Your words are filled with such meaning and heart, and you give it your all—thank you! And Mike and Aimee, you are one-of-a-kind, all the grammar love to you; my interns, you are all the best, I’m so proud of you, keep in touch; my public relations & media friends all over the country, thanks for all of the mugs of coffee, support, and awesome experiences; my creative team—thanks for making it all look beautiful; my dearest friend Angela and late-night deadline jam gal Kate; my husband, kids, mom and dad, friends; John and Dorie; and to all out there integrating sustainability into your daily life to benefit our communities!

All my best and blessings,

Tishin Donkersley, M.A. Editor-in-Chief

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December 2012

Editor’s Note

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Your conscious life

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Publisher John B. Stacy

PriNCiPAl Dorie Morales

editor-iN-Chief Tishin Donkersley, M.A.

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oPerAtioNs MANAGer Angela Sinagoga-Stacy, M.A. [email protected]

seNior AdVisor William Janhonen, LEED AP NAHB-CGP

CoPY editor Aimee Welch Michael Ziffer

CoNtributors

AdVertisiNG sAlesTodd Beck [email protected] Love [email protected] Santasiere [email protected] Frank [email protected] Sinclair [email protected] Vaughn [email protected]

CoNtributiNG Diana LustigPhotoGrAPher Michael Moriarty

CreAtiVe iNterN Brenna Grier Drew Warner editoriAl iNterN Aiyana Havir Nicole Stark

sAles/MArKetiNG Brent De GuzmaniNterN Allison Smith

Green Living magazine is a monthly publication by Traditional Media Group. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for unsolicited or contributed manuscripts, photographs, artwork or advertisements. Entire contents © 2012 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. Subscription is $29 per year or digital subscription is $12 per year. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper with soy-based inks.

Jennifer BurkhartJohn BurkhartTracy HouseStephanie LoughHaley Paul

The Chopra Center for WellbeingBarbi WalkerAimee WelchGarry Gordon, MD, DO, MD(H)

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PRINCIPAL Dorie Morales EDITOR-IN-CHIEF Tishin Donkersley, M.A.

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OPERATIONS MANAGERS Angela Sinagoga-Stacy, M.A. Jeffrey Stein

SENIOR ADVISOR William Janhonen, LEED AP NAHB-CGP

COPY EDITORS Aimee Welch Michael Ziffer

CONTRIBUTORSJennifer Burkhart Haley PaulJohn Burkhart The Chopra Center for WellbeingChef Gabe Bertaccini Barbi WalkerGarry Gordon, MD, DO, MD(H) Aimee WelchTracy House Dr. Michael J.Robb, DC, BA, AAS MEDIA CONSULTANTSTodd Beck [email protected] Love [email protected] Santasiere [email protected] Vaughn [email protected] Mackenzie [email protected]

CONTRIBUTING Diana LustigPHOTOGRAPHERS Michael Moriarty Angelina Rose Photography

CREATIVE INTERNS Brenna Grier Drew Warner EDITORIAL INTERNS Aiyana Havir Nicole Stark

SALES/MARKETING Brent De GuzmanINTERNS Allison Smith

Green Living magazine is a monthly publication by Traditional Media Group. Periodical rate postage paid at Scottsdale, AZ. Publisher assumes no responsibility for unsolicited or contributed manuscripts, photographs, artwork or advertisements. Entire contents © 2012 Traditional Media Group. All rights reserved. Reproduction or use of content in any manner without permission by the publisher is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher. Submissions will not be returned unless arranged to do so in writing. Subscription is $29 per year or digital subscription is $12 per year. Bulk and/or corporate rates available. No representation is made as to the accuracy hereof and is printed subject to errors and omissions. Green Living magazine is printed on recycled paper with soy-based inks.

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ENERGYFor most people in the U.S., having light to read by, electricity for cooking, and a warm home in winter are things we are able to, obliviously and blessedly, take for granted. Yes, there are environmental, economic, and political impacts to consider with regards to our energy sources but, almost without fail, our hospitals, schools, and workplaces regularly have power, and we are free to live, work, and learn in comfort.

Without electricity, life as we know it would cease to exist. In fact, Hurricane Sandy recently gave many folks in the U.S. a glimpse into what that life would look like, leaving in her wake approximately 8.5 million power outages across 21 states—the highest power outage total ever recorded. For weeks, millions of people had to use candles and fireplaces for heat and light, to run businesses without email or lighting, and to make do without refrigeration or a stove at home. For many people in the developing world, it’s the only life they’ve ever known.

Energy is a key component in a country’s economic development, and without an affordable, reliable energy source, quality of life is greatly diminished. Unfortunately, more than 1.5 billion people in developing countries don’t have access to modern modes of electricity, according to the World Health Organization (WHO). Additionally, nearly 3 billion rely on solid fuels for cooking which, WHO reports, accounts for nearly 2 million deaths every year due to indoor air pollution, and contributes to global warming.

“Expanding access to modern energy services for lighting, heating, refrigeration, cooking, water pumping, communications, and other services is essential for reducing poverty, improving health and education, increasing incomes, and enhancing rural livelihoods,” according to research organization Worldwatch Institute.

The United Nations General Assembly designated 2012 to be the International Year for Sustainable Energy for All. Today, renewable energy sources like hydropower, geothermal, wind and solar are gaining ground, providing accessible and affordable options around the world. In its 2012 edition of the World Energy Outlook, The International Energy Agency (IEA) predicts that “renewables will become the world’s second-largest source of power generation by 2015,” and rival coal for the top spot by 2035. It’s a good start, and many organizations are already doing their part to turn this prediction into a reality.

“Around the world sustainable peace must be built on sustainable development. That is why I have said that the sustainable development agenda is the agenda for the 21st century.” -Ban Ki-moon, United Nations Secretary-General

Sparkling strands of white lights, songs about joy and peace, friends and family, and well-behaved kids vying for a slot on the “nice” list ─ the

holiday season brings out the best in all of us. There’s a magical, inexplicable energy all around, compelling us to be kinder, less selfish, more compassionate…

The holidays are also a time to reflect, and to count our blessings, because for many people around the world, and right here in our own backyard, a healthy meal and a comfortable place to sleep are the only things on their holiday wish lists. Ongoing humanitarian efforts and technological advancements in renewable energy, sustainable building, and other “green” practices are playing a big part in granting those wishes for many families at home and abroad.

The United Nations Environmental Programme’s (UNEP) Green Economy report states: “A green economy can contribute to poverty alleviation. There is an inextricable link between poverty alleviation and the wise management of natural resources and ecosystems, due to the benefit flows from natural capital that are received directly by the poor.” So, while effectively providing the world’s growing population with reliable energy, clean water, and adequate shelter is a monumental challenge riddled with obstacles, it’s an extraordinarily worthy cause—and individuals and organizations around the world are making a difference.

From solar power for Rwanda’s healthcare facilities, to rainwater harvesting in Kenya, to affordable LEED-certified homes right here in Arizona, sustainable technology is leading to greener economies and better living standards, which is the best gift of all.

PRacticiNGGoodwill toward all, aNd MothER EaRth

BY AIMEE WELCH

“Sustainable development is not an option! It is the only path that allows all of humanity to share a decent life on this one planet.” -Sha Zukang, Secretary-General of the Rio +20 Conference

PracticingGoodwill.indd 2 11/28/12 11:06 AM

greenlivingaz.com December2012|greenliving 9greenlivingaz.com December 2012 | greenliving X

Feature

WatERWHO states that more than 5 million people worldwide die every year due to inadequate drinking water, and the U.S. Agency for International Development (USAID) predicts that by 2025, 2.8 billion people around the world will be living in “water-scarce” or “water-stressed” regions of the world. It’s not just the developing world that’s in trouble—drought- and water-related natural disasters repeatedly reveal infrastructure problems that threaten water supplies in hundreds of cities across America.

The earth’s surface is 75% water, but 98% of it contains salt, rendering it undrinkable. It’s a precious resource we, as a rapidly growing human race, have to learn to utilize, conserve, and share, and the bottom line is that we’re still figuring out an effective way to do it on a global scale.

When there is a drought in the U.S., people are restricted on when they can water their lawns and refill their pools, and are encouraged to do things like turn the water off while brushing teeth and take shorter showers. In developing countries, drought often leads to famine, disease, and war, as countries fight over vital waterways—this cycle often has a life-or-death impact on humans, animals, and the environment. Additionally, in much of the developing world, women and children spend the majority of their days hauling water rather than going to school or performing other productive tasks, virtually blocking every bridge out of poverty.

In fact, Heather Kinkade, executive director of American Rainwater Catchment Systems Association in Tempe, says that as few as 10 years ago in India, rainwater catchment was considered a women’s liberation right—if a family had a rainwater catchment system, the girls got to go to school with the boys, rather than hauling water all day. “I am sure this is still the same situation today,” suggests Kinkade, author of Forgotten Rain, rediscovering rainwater harvesting. “In some remote areas of the world, rainwater catchment systems have allowed communities to grow where their growth was initially limited by existing low water supplies.” Kinkade, who also teaches a master’s level course at ASU on alternate water supplies for landscape use, says in other areas the systems also improve the health of children by providing clean water for school children, and even the U.S. development codes now include rainwater harvesting system guidelines in code updates.

Rainwater catchment is finally being seen as a viable alternate water supply and a freshwater supply, providing water for areas without a municipal water supply, water for flushing toilets, and water for irrigation as well as a water supply for other non-potable water needs, she continues. “Rainwater catchment can and will play a big role in the global hydrological cycle. Its

use and reuse along with other alternate water supplies such as stormwater, greywater, fog water, cooling tower blow-down, or even air-conditioning condensate will allow groundwater supplies to be preserved for future generations,” Kinkade predicts.

The facts make water the largest and most critical humanitarian cause, and sustainable technology is playing a key role in moving toward solutions. From more commonly used methods like rainwater harvesting and storm water management systems to more high-tech solutions like nanotechnology, the scientific community is hard at work to find solutions.

By definition, “nanotechnology” is the engineering of functional systems at the molecular scale. It’s a complex science dealing with really small particles possessing extraordinary electronic, mechanical, and chemical properties capable of creating materials that could potentially clean polluted water, as well as solving challenges related to medicine, energy, and agriculture. There is huge potential, but still a lot of work to be done.

In a perfect world, our vast oceans could be used to meet the world’s water needs…and maybe someday they will. Unfortunately, reverse osmosis, currently the best process for removing the salt from water, is expensive and requires a great deal of energy. Regardless, says Menachem Elimelech, a professor of chemical and environmental engineering at Yale and lead

author of a study about desalination technology, we’re going to have to figure out how to make the desalination process more affordable and energy-efficient once conservation, reuse and other methods to resolve freshwater shortages

around the world have been exhausted. “All of this will require new materials and new chemistry, but we believe this is where we should focus our efforts going forward,” Elimelech said in Yale News. “The problem of water shortage is only going to get worse, and we need to be ready to meet the challenge with improved, sustainable technology.”

WATER FACTS• Nearly 1 billion people lack access to clean drinking water• 2.6 billion lack access to improved sanitation services• 1.4 million children under 5 die every year as a result of lack of access to clean

water and adequate sanitation servicesUnited Nations Environmental Programme Green Economy Report

“More than 3.4 million people die each year from water, sanitation, and hygiene-related causes. Nearly all deaths, 99 percent, occur in the developing world.” -World Health Organization


Feature


Feature


ShELtERFrom dilapidated apartment buildings, to medical facilities damaged in natural disasters, to LEED-certified low-income homes right here in Arizona, sustainable building techniques are playing an increasingly important role in protecting the environment and the world’s population, in an era when natural resources and a burgeoning population are moving swiftly in opposite directions.

Reusing materials and readapting old buildings, efficient energy, water, and waste management systems, healthy building materials—these are just a handful of approaches on the list of sustainable building “best practices,” and the building sector is unquestionably getting on board. The United States Green Building Council (USGBC) states that LEED is certifying 2 million square feet of commercial building space each day in more than 130 countries, and that the numbers are rising every year. The number of LEED certified homes and non-commercial spaces have also been steadily increasing.

But “green building” doesn’t necessarily always come with an official certification, and the environment isn’t the only beneficiary when it comes to building sustainably. Whether it’s a corporate high-rise with hundreds of employees, a hospital in a third-world country, or a 3-bedroom home in central Phoenix, green buildings are also about people. Whether it’s building affordable housing designed to keep utility bills low, or rebuilding homes, hospitals and orphanages destroyed in natural disasters, sustainable building is ultimately about goodwill toward all.

Habitat for Humanity (HFH) defines sustainable building as “designing and constructing houses that are efficient and durable, that use less resources, are healthy to live in and are affordable.” HFH builds all of its homes to Energy Star standards—which includes energy-efficient insulation, high-performance windows, tight building envelope and HVAC ducts, energy-efficient heating and cooling equipment, energy-efficient appliances, and third-party verification—because it makes homes 20%-30% more energy-efficient than those built to standard residential code. Todd Rogers, chief strategy officer with Habitat for Humanity

Central Arizona (HFHCA) says the organization’s sustainable building strategies vary by location and depend on the local resources available in that part of the world, and the needs of the families involved.

Every person deserves to breathe clean air inside and out, and every child should go to sleep in a safe, warm bed. With the help of humanitarian efforts, new technology, and sustainable building practices that facilitate decent and affordable housing, and safer, healthier buildings, more and more people will have that opportunity this holiday season.

“Every story about green building is a story about people.”-United States Green Building Council, Project Haiti website

We still have a long way to go. This year, for many people around the world, the holidays will come and go without tags, packages, boxes or bags…and, sadly, without food, water and adequate shelter. But with continued advancements in renewable technologies, and a shift in our thinking, next year can be better.

With all of the good it’s already doing, sustainable technology is just getting started. From the great potential of nanotechnology to squeezing oil from algae to converting manure to clean energy, the art of science—is bringing us closer every day toward a future where everyone has access to energy, water, and food… gifts that will make even the grinchiest heart grow three sizes.

This holiday season, resolve to carry all of that magical energy into the new year—donate, volunteer, promote sustainable initiatives in your community. Do everything you can to bring more peace—on earth and for earth—and goodwill toward all.

Aimee Welch is a freelance writer, marketing consultant, and former advertising executive. She writes advertising copy, magazine and web articles for her company, 17,000 Feet; and for herself, she runs, snowboards, travels and hangs with her husband, two kids and four dogs. She holds a Bachelor of Arts in Journalism from The Ohio State University.

Photo credit:1: UN Photo/Evan Schneider2: UN Photo/Arpan Munier

3: UN Photo/Evan Schneider4: UN Photo/Eskinder Debebe

SOURCES AVAILABLE ONLINE


Barrie Ann Zeller, NMD1405 N. Dobson Road #9, Chandler, AZ 85224480-290-5769 | ZestNaturalMedicine.com

Dr. Leslie Cisar, ND1405 N. Dobson Road #9, Chandler, AZ 85224

480-313-7626 | MindBodyHomeopathy.com

Dr. Barrie Ann Zeller, NMDNaturopathic Medical Doctor

Dr. Leslie Cisar, NDNaturopathic Medical Doctor

PROVIDING NATURAL SOLUTIONS FOR:•Women’s health issues•Weight loss•Hormone imbalances•Thyroid•Peri-Menopause•Pre-Diabetes/Diabetes

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Naturopathic Physician specializing in homeopathy and therapeutic lifestyle change to treat mental, emotional, and physical health concerns for children, teens, and adults.

Mind + BodyHomeopathy

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Give the gift of peace of mindOur gi f t cert i f icates are perfect for hol iday giv ing and include a $25 discount

12 greenliving|December2012 greenlivingaz.comComment on this article atgreenlivingaz.com8841 E Bell Road, Scottsdale, AZ 85260 • www.ArizonaAdvancedMedicine.com

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Debi graduated from Mountain State University, where she earned her Physician Assistant degree in 1996. In her life before PA school Debi was a certifi ed Cytopathology Technologist who reviewed thousands of biopsy specimens and PAP smears. She is board certifi ed by the NCCPA (National Commission on Certifi cation of Physician Assistants) in Family Practice since 1996.

She is particularly interested in women’s healthcare, as well as in asthma and allergy management. She has studied Bio-Identical Hormone replacement at several national educational seminars. She attended the 2003 American College for the Advancement of Medicine’s Metal Toxicology and Chelation courses. Debi is registered as a Phy-sician Assistant by the Arizona Medical Board and will be assisting with Insulin Potentiation Therapy as well as Allergy treatment and Women’s health.

why thermography?

“The therapies are so innovative and helpful, and it is wonderful to see patients helping each other during their

treatment sessions, and leaving the offi ce feeling better than when they came in.”

excerpted from by Dr. Martha Grout

why thermography?

Cancer Series #2Prevention comes from the Latin “pre” meaning before and “venire” meaning to come. Prevention happens long before early diagnosis. Getting back to mammography…

What good is doing a test if (a) it can cause the very disease that it purports to diagnose and (b) it is painful and inaccurate? That pretty well describes mammography. How about thermography?

Thermography was debunked for many years by the medical profession (at least by the allopathic part of the profession) because theythoughtthat it gave too many false positive results.

What was not made clear until years later was that those so-called false positives were actually real positives, just very early diagnosis of infl ammation which later became breast cancer. We know that cancer is a disease of infl ammation.

What if we could treat the infl ammation before it becomes cancer? What if could treat fi brocystic breast disease before it ever meets mammography? What if we could prevent most of the unnecessary repeat mammograms and biopsies?

Thermography measures the heat which is emitted by the body. Breast cancer, when it is active, shows up as an asymmetric spot of heat in one breast.


Health & WellnessHealth & Wellness

During the holidays, many of us experience a perplexing array of emotions. We may feel

simultaneous joy and anxiety about spending extended time with loved ones. Our hearts may be filled with love as well as mingled feelings of sorrow, loss, or longing. Sacred traditions and holiday rituals can inspire us—or leave us feeling like there’s too much to do.

If you find yourself feeling out of sorts, the following suggestions can help you restore your balance, soothe your stress, and expand your experience of joy.

TUNE IN TO YOUR INNER WISDOMSince ancient times, winter has been a time for deep rest and going within. Even as the outer world encourages the hustle and bustle, try not to let the demands of travel, family visits, and parties throw you off balance—stay centered and calm by maintaining time in your daily schedule to practice meditation, yoga, or other mindfulness tools.

CREATE NEW FAMILY DYNAMICSWhen we gather with our parents, siblings, and other close relatives, there is a natural tendency to regress to our old behaviors. Here are few suggestions that will help you stay in your most evolutionary, adult self:• Remember that regression is natural—unfortunately, there is usually one family member who tends to create a stressed environment. Most likely, this person is insecure and may feel more comfortable reverting everyone back to old patterns. Make a conscious choice to not give in to these behaviors.• Practice seeing your family with “fresh eyes.” Try to imagine you’re meeting this person for the first time, without the accumulation of stories and opinions you’ve been carrying. What do you notice about your own reaction and behavior when you’re not assuming you already know who this individual is? Are you more compassionate? More honest?

BE PRESENT AND BREATHEAs you celebrate the holiday season with your loved ones, you may find it helpful to set the intention to be present. Sometimes your mind will take you out of the moment, so be gentle with yourself and stay with the intention to spend as much time as you can in the present. Use your breath to enter the peace of present moment awareness. Remember to pay attention to each inhalation and exhalation.

X greenliving | October 2012 greenlivingaz.comComment on this article atgreenlivingaz.com

Live in Balance & Joy this Holiday SeasonBY THE CHOPRA CENTER FOR WELLBEING

About the Chopra Center for Wellbeing Founded by Deepak Chopra, M.D. and David Simon, M.D., the Chopra Center for Wellbeing is a world-renowned wellness center in Carlsbad, California. The Chopra Center offers a variety of signature programs, events, and teacher training certification, including the Seduction of Spirit meditation and yoga retreat, Journey into Healing (offering continuing education credits for healthcare practitioners), and the Perfect Health program. To learn about special offers and upcoming events, please visit www.chopra.com or call 888.736.6895.

UNDERSTAND YOUR UNIQUE STRESS RESPONSEThe healing system known as Ayurveda teaches that the way we react to stress is greatly determined by our individual mind-body constitution, known as our dosha. Here are the stress patterns of the three main doshas:

VATA: Those who are predominantly Vata types have the greatest tendency to become anxious and worried when they are out of balance. Normally creative and enthusiastic, Vatas tend to blame themselves when problems arise and can become extremely nervous and scattered when their stress levels are too high.

PITTA: Pitta types are usually warm and loving, but if they’re out of balance, they typically react to stress by finding fault with other people and becoming angry. KAPHA: The most even-tempered dosha is Kapha. Kapha types are usually calm and gentle, but when faced with overwhelming conflict or stress, they may withdraw and refuse to deal with the situation.

Take the Chopra Center’s Dosha Quiz at www.chopra.com/doshaquiz to identify your mind-body type and learn more healing techniques that reduce stress and restore balance.

EXERCISEWhether you take a brisk walk, work out at the gym, go running, skiing, or salsa dancing, regular exercise is one of the most powerful ways to release stress and elevate your mood.

CONNECT WITH NATURESpending time in nature is deeply restorative. Even if you can only go outside for a few minutes, take time each day to nourish each of your senses with nature’s beauty and healing power.

EAT WARM, SOOTHING FOODSAs the weather becomes cold and dry, it’s important to eat warm, nourishing meals and drink more hot beverages during the day. Try delicious soups, cooked whole grains, and nourishing stews and casseroles.

OPEN TO GRATITUDEEach day this holiday season, take a few moments to consider all of the blessings in your life—breathe and be grateful for the air that is filling your lungs and making your life possible. Feel your body and acknowledge what a miracle it is just to be alive right now. Feel the love, compassion, and understanding that gratitude brings into your heart.

Notice how gratitude brings your attention into the present time, which is the moment in which miracles can unfold. The deeper your appreciation, the more you see with the eyes of the soul and the more your life flows in harmony and balance.


Health & Wellness

BY DR. GARRY F. GORDON, MD, DO, MD(H)

The holidays are a wonderful time of celebration, however, it can also be an incredibly

stressful time that can make us more susceptible to infections and illness. Our gastrointestinal (GI) tract is where 80 percent of our immune function resides, so the foods and beverages that we consume play a significant role in moving us toward a place of health or a place of illness. An unhealthy, stressed gut will always result in illness, and has

also been tied to weight problems and obesity. Good gut flora plays a dramatic role in your energy level, metabolic function, immune system, and cardiovascular health.

So many of us today have food sensitivities, allergies, acid reflux, leaky gut syndrome, and other chronic conditions relating to poor digestive health. It is estimated that 40 percent of the U.S. population is dairy- or lactose-intolerant, and 30 percent should eat a gluten-free diet. Processed meats, refined carbohydrates, hydrogenated and trans fats, artificial sweeteners, high fructose corn syrup (HFCS), monosodium glutamate (MSG), chlorinated water, excessive alcohol consumption, gluten and dairy products, are just some of the things resulting in symptoms such as indigestion, heartburn, nausea, bloating, excessive gas, constipation, and/or diarrhea.

Unfortunately, when these symptoms arise, they are typically treated with an antacid (Pepto-Bismol, Tums), prescription H2 blockers (Tagamet, Zantac), and/or proton-pump inhibitor (Nexium, Prilosec), which work to reduce stomach acid. However, when the stomach acid is neutralized, the ability to kill harmful pathogens in the stomach also decreases. Acid reflux is actually more often caused by having too little acid in your stomach, not too much. For proper digestion, we need pepsin to break down food into the vital nutrients our body needs. Pepsin requires hydrochloric acid (HCl) to work. If there is not enough acid present, it becomes increasingly difficult for your stomach to fully process your food, and it may initially respond by releasing more gastric acid. More antacids are taken, which perpetuates the cycle, eventually causing serious GI damage, along with chronic mineral deficiencies.

Eating fresh organic fruits and vegetables that contain the enzymes needed for proper digestion is fundamental in maintaining digestive health. There are digestive enzyme supplements available, containing things like bromelain and papain, which work very well in optimizing digestion. Other beneficial foods I recommend incorporating into your diet are a variety of organic nuts and seeds, and other healthful fat sources such as coconut and olive oil. Choose meats from animals that are humanely raised, grass-fed, and hormone-free, and wild-caught fish and seafood — farm-raised fish contain negligible amounts of essential omega-3 DHA/EPA. Also, do

not overcook your food, as this will destroy the enzymes present, and do not cook with non-stick coated cookware, as it leaches toxins into your food.

To help combat poor digestion, you need to support your gut with a daily probiotic supplement. Probiotics are live micro-organisms that help keep your gut balanced and healthy. The most common probiotic microbes are lactobacillus and bifidobacteria. I have investigated several supplements, and have found one of the very best to be Kyo-Dophilus 9, which contains three lactobacilli strains and six bifidobacteria strains. This is the probiotic that I use personally on a daily basis, and I support those live microbes using my Beyond Fiber supplement, containing Inuflora (organic artichoke), essential B vitamins, Beta-sitosterol, and calcium EDTA for detoxification.

For more information about my FIGHT For Your Health Program, and any of the supplements I personally use and recommend, please visit Gordon Research Institute on the web at gordonresearch.com.

SOURCESAdams, Mike. “Russia bans all GM corn imports; EU may also ban Monsanto GMO in wake of shocking cancer findings”. Natural Health News website. September 26, 2012. http://www.naturalnews.com/037328_Russia_GMO_Monsanto.html

Barrett, Mike. “Acid Reflux Caused by Too Little Stomach Acid”. Natural Society website. September 26, 2011. http://naturalsociety.com/fda-says-stomach-acid-drugs-can-lead-to-magnesium-deficiency

Health & Wellness

X greenliving | November 2012 greenlivingaz.comComment on this article atgreenlivingaz.com

MAINTAINING A HEALTHY GUT & IMMUNE SYSTEM

As a Certified EcoBroker, Jan works to assist clients with energy efficient features; understanding ways to save energy, live a healthier lifestyle, and save money.

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Let me show you your new home!

YOUR GREEN CONNECTION

Volunteering with the US Green Building Council, AZ Chapter, Residential Green Building Committee has been fulfilling and rewarding since 2009.

Projects completed during 2012 include: Greening the Arizona Regional MLS (again), The Value of Green panel discussions and EEBA Conference panel discussion.

It’s been rewarding being involved in these efforts. Raising the bar for appraisals in Maricopa County is an ongoing process! These projects benefit anyone interested in gaining more value for their home with green features.

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greenlivingaz.com December2012|greenliving 15greenlivingaz.com November 2012 | greenliving 15

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Our Salad-A-Day The Duncan Way box contains a variety of fresh produce grown on our farm in Goodyear, Arizona. You can gift a subscription of weekly or bi-weekly veggies for 1 month or more. You, or the recipient, can select a convenient pick-up location from our list of Phoenix metro locations. Each week (or every other week) a box of freshly harvested produce will be waiting for them!

Subscriptions for a 1-month delivery are $80 (weekly/4 boxes) or $40 (bi-weekly/2 boxes). Your gift not only supports local agriculture, but helps to support the farm-to-consumer relationship. Being able to enjoy produce grown here in the Valley means you’ll be able to eat vegetables that are full of flavor because our crops are harvested at their peak. Our boxes expose families to new vegetables, seasonal eating and often new cooking ideas (from our e-newsletter that is included with each box).

At Duncan Family Farms, we believe that our primary responsibility is to produce clean, healthy, life-giving food. We are also committed to making a strong contribution to an improved environment and to giving back to our community.

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Pets

Send us your cool and outrageous finds to [email protected]

X greenliving | December 2012 greenlivingaz.com

Pets

PET GIFT

GUIDE

This stocking stuffer will keep your dogs entertained for hours! The Orbee-Tuff® Mazee™ is made in the USA from 100% recycled and recyclable materials-simply stuff your dog’s favorite treat inside and let the playtime begin! It’s available in one size and two colors: pink and green. Planet Dog is proud to donate 2% of every purchase to the Planet Dog Foundation (PDF) to support canine service programs nationwide. planetdog.com

9. Orbee-Tuff Mazee

Time to give your dog some playtime – and these toys can handle it. Velvety soft pelts encompass a signature recycled fiber fill with a sewn-in squeaker to make this a best-selling holiday toy. Hand-crafted in the USA, colors range from brown to caramel. $11.00-15.90 westpawdesign.com

2. Ruff-n-Tuff Tiny Reindeer

This toy is here to stay! Made with durable and buoyant Zogoflex material, the Zisc® glow in the dark Frisbee is guaranteed to bring out the playful in your pup. The design is made to be safe, and gentle on your dog’s mouth. It is FDA compliant, BPA- and phthalate-free, and the best part…it glows in the dark and floats in water. Zisc® is made in the USA, 100% recyclable, non-toxic and even dishwasher-safe. Mini-$10.70, Regular-$14.50. westpawdesign.com

3. Good to Glow!

This little ball of faux fur’s topped with a Santa hat and is filled with USDA certified organic catnip. Ho-Ho Hairball’s engaging bell will keep cats entertained for hours. Hand-crafted in the USA, your cat will go nuts for this gift! $10.00 westpawdesign.com

4. Ho-Ho Hairball

Made with thick reclaimed cotton, these dog sweaters from Reknitz® are the fashion-forward way to keep Old Man Winter away. Each sweater is hand-knitted in the USA with textile table cuttings rather than virgin cotton, and without the

use of additional dyes. Available in seven sizes to fit tiny dogs to large dogs, and offered in six color combinations, these sweaters are the perfect gift of warmth for your pup this holiday season. $37.40-41.80 westpawdesign.com

8. Darling Dog Sweaters

The Imperial Cat Scratch ‘n Shapes holiday scratcher is the ideal surface for sharpening the claws, relaxing, pouncing or playing. Made in the USA from 100% post consumer recycled materials, this mechanism is 100% recyclable after your kitty’s use. The honeycomb texture of the Scratch ‘n Shapes corrugated cardboard imitates natural tree bark and includes a bag of Certified Organic Catnip, attracting them away from the couch. Small-$40.00, Large-$140.00 imperialcat.com.

6. Scratch ‘n ShapesBionic Pet Products are virtually puncture-proof toys for your dogs. Fewer than 5% of dogs are able to outsmart these ultra-durable toys. To test the toys, designers toss the Bionic Ball, Bionic Bone, and Bionic Stuffer into industrial strength blenders and large crushers, just to show what it takes to wreck these uber-tough toys. Made with non-toxic, FDA Food

Grade rubber that is dishwasher-safe and float-friendly, this toy will give Fido a run for his money. $8.99-19.99 bionicplay.com

1. Make Your Pet a Bionic One!

Made from repurposed wine boxes and reclaimed steel and copper, boxes by PiperRepublic create a table setting for your pet’s food and water bowl. The box can also be used for storage. It will certainly be a talking piece at your next doggie dinner party. $85, available at www.PiperRepublic.com or JAM in Scottsdale. jamminlifestyle.com

7. Wine and Dine Your Pet

5. Give Back to a ShelterThe Phoenix Animal Care Coalition (PACC911), a local nonprofit, brings together more than 120 animal welfare organizations throughout Arizona by providing opportunities for its partners to work together for the benefit of animals. PACC911 assists animal welfare partners

through fundraising, adoption events, education, medical aid, and a food bank. The organization also recently opened Rescued Treasures, a thrift store in Phoenix that donates all proceeds back to help save the lives of animals. www.pacc911.orgrecycledrascals.com


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Socially responsible investing is process of investing in companies that are determined to meet a set of criteria that help determine whether or not the investment qualifies as an investment option. Initially these

screens were fairly simple and focused negating companies that produced or were invested in alcohol, tobacco and firearms, pornography, and gambling. More recently these criteria have also focused on issues of human rights, corporate governance, social justice, environmental concerns, and employment equality to name a few. Essentially, the early screening has given way to a set of criteria or principles that seek determine whether or not the investment itself is sustainable. That is, does it provide a benefit now while not taking from the needs of future generations?1

These broader criteria are often referred to as ESG principles and broadly focus on environmental issues, social/sustainability issues and corporate governance issues. In the environmental area, ESG criteria focuses on resource management, climate change and environmental corporate disclosure. Biodiversity has also become part of this discussion. These environmental criteria has become even more important as developing countries have competed with industrialized countries for natural resources. The social aspects of ESG criteria and filtering would focus on a company’s work place diversity, labor management relationships. It would also focus on absenteeism and the corporation’s impact on the local community. Corporate governance traditionally focuses on executive compensation, management shareholder relations, and shareholder rights.2

Investing in sustainable companies has to do with finding companies that create policies, and practices that, through ESG filtering, can be determined to be sustainable in the company’s ESG practices. Does the company provide products and services that create a benefit now and in the

future for its employees and the communities it works in? This is the broadest question the

ESG filtering process tries to answer. To see an example of an Arizona company that is

working with these environmental,

social, corporate governance issues you can go to http://securearizonasfuture.com. In addition to the development of ESG filters the sustainable investment options (SRI) has continued to grow for the public. Between 2005 and 2010 the number of ESG screened portfolios has grown by 34%. Also, in 2011 that amount of money invested in SRI funds was roughly 3 trillion dollars. In 2010 the number of SRI mutual funds had increased to approximately 250. This is a 45% increase from 2007. There are 26 ETF’s that incorporate ESG criteria.3

In 2005 the Principles of Responsible Investing were developed by the United Nations and twenty of largest institutional investors in the world. These principles were developed to encourage the investment community to utilize ESG criteria as a screen in the investment selection process.1. We will incorporate ESG issues into investment analysis and decision-making processes.2. We will be active owners and incorporate ESG issues into our ownership policies and practices.3. We will seek appropriate disclosure on ESG issues by the entities in which we invest.4. We will promote acceptance and implementation of the Principles within the investment industry.5. We will work together to enhance our effectiveness in implementing the Principles.6. We will each report on our activities and progress towards implementing the Principles.4

In addition to the Principles the U.N. and the worlds participating investment companies developed PRI Initiative. This was developed to help move the principles from theory to practice. This initiative allows the participants an opportunity to work together as they explore ways to apply ESG filters to their investment decisions. Interestingly there was a wave of signatories to the principles as a result of the 2008 financial crisis. As the financial and economic environments changes change and develop SRI will continue to evolve and grow and may be an opportunity to invest in a way that has an impact on our communities.

Current Trends inSuSTainable inveSTing

Metropolitan Life Insurance Company (MLIC), New York, NY 10166. Securities products and investment advisory services offered by MetLife Securities, Inc. (MSI) (member FINRA/SIPC) and a registered investment adviser. MLIC and MSI are MetLife Companies. Sonoran Ridge Wealth Management 20380 N. Tatum Blvd. Ste. 200 Phoenix, AZ 85050 480.222.0064L0712270419(exp12/12)(AZ)

Ken edwins, ChFCSr. Financial Planner

Financial Services Representative

REFERENCES 1. Wikipedia.org 2. Esgmanagers.com 3. Ussif.org 4. UNPRI.orgThe opinions expressed are those of Ken Edwins and do not represent the opinions of MetLife. MetLife does not provide tax or legal guidance. Please consult with you legal and tax advisors for guidance.

33_SRWM.indd 1 10/26/12 3:21 PM


Socially responsible investing is process of investing in companies that are determined to meet a set of criteria that help determine whether or not the investment qualifies as an investment option. Initially these

screens were fairly simple and focused negating companies that produced or were invested in alcohol, tobacco and firearms, pornography, and gambling. More recently these criteria have also focused on issues of human rights, corporate governance, social justice, environmental concerns, and employment equality to name a few. Essentially, the early screening has given way to a set of criteria or principles that seek determine whether or not the investment itself is sustainable. That is, does it provide a benefit now while not taking from the needs of future generations?1

These broader criteria are often referred to as ESG principles and broadly focus on environmental issues, social/sustainability issues and corporate governance issues. In the environmental area, ESG criteria focuses on resource management, climate change and environmental corporate disclosure. Biodiversity has also become part of this discussion. These environmental criteria has become even more important as developing countries have competed with industrialized countries for natural resources. The social aspects of ESG criteria and filtering would focus on a company’s work place diversity, labor management relationships. It would also focus on absenteeism and the corporation’s impact on the local community. Corporate governance traditionally focuses on executive compensation, management shareholder relations, and shareholder rights.2

Investing in sustainable companies has to do with finding companies that create policies, and practices that, through ESG filtering, can be determined to be sustainable in the company’s ESG practices. Does the company provide products and services that create a benefit now and in the

future for its employees and the communities it works in? This is the broadest question the

ESG filtering process tries to answer. To see an example of an Arizona company that is

working with these environmental,

social, corporate governance issues you can go to http://securearizonasfuture.com. In addition to the development of ESG filters the sustainable investment options (SRI) has continued to grow for the public. Between 2005 and 2010 the number of ESG screened portfolios has grown by 34%. Also, in 2011 that amount of money invested in SRI funds was roughly 3 trillion dollars. In 2010 the number of SRI mutual funds had increased to approximately 250. This is a 45% increase from 2007. There are 26 ETF’s that incorporate ESG criteria.3

In 2005 the Principles of Responsible Investing were developed by the United Nations and twenty of largest institutional investors in the world. These principles were developed to encourage the investment community to utilize ESG criteria as a screen in the investment selection process.1. We will incorporate ESG issues into investment analysis and decision-making processes.2. We will be active owners and incorporate ESG issues into our ownership policies and practices.3. We will seek appropriate disclosure on ESG issues by the entities in which we invest.4. We will promote acceptance and implementation of the Principles within the investment industry.5. We will work together to enhance our effectiveness in implementing the Principles.6. We will each report on our activities and progress towards implementing the Principles.4

In addition to the Principles the U.N. and the worlds participating investment companies developed PRI Initiative. This was developed to help move the principles from theory to practice. This initiative allows the participants an opportunity to work together as they explore ways to apply ESG filters to their investment decisions. Interestingly there was a wave of signatories to the principles as a result of the 2008 financial crisis. As the financial and economic environments changes change and develop SRI will continue to evolve and grow and may be an opportunity to invest in a way that has an impact on our communities.

Current Trends inSuSTainable inveSTing

Metropolitan Life Insurance Company (MLIC), New York, NY 10166. Securities products and investment advisory services offered by MetLife Securities, Inc. (MSI) (member FINRA/SIPC) and a registered investment adviser. MLIC and MSI are MetLife Companies. Sonoran Ridge Wealth Management 20380 N. Tatum Blvd. Ste. 200 Phoenix, AZ 85050 480.222.0064L0712270419(exp12/12)(AZ)

Ken edwins, ChFCSr. Financial Planner

Financial Services Representative

REFERENCES 1. Wikipedia.org 2. Esgmanagers.com 3. Ussif.org 4. UNPRI.orgThe opinions expressed are those of Ken Edwins and do not represent the opinions of MetLife. MetLife does not provide tax or legal guidance. Please consult with you legal and tax advisors for guidance.

33_SRWM.indd 1 10/26/12 3:21 PM

MANAGING YOUR HOLIDAY CALORIES

BY BARBI WALKER

The holidays are here, and so are the homemade cookies, pies, candies and big meals that come with it! Delicious, right? However, with so many tasty temptations at every turn,

managing your calories during the holiday season is as important as it is challenging.

So how do you control your calories? Most importantly, start with a plan, and consciously consider what you are going to eat during the festivities—but there are other methods to the madness. DITCH THE “ALL OR NOTHING” MENTALITYAlthough the average weight gain during the holidays is about 1 to 2 pounds, according to the American Dietetic Association (ADA), the fact that the weight stays on and accumulates each year is what is problematic. It takes only 250 extra calories a day to add up to a half pound weight gain by the end of the week. This holiday, instead of thinking about losing the weight after the holidays, think about maintaining your current weight.

The “all or nothing” mentality (thinking you can eat it all now and worry about it later), is a recipe for disaster. This way of thinking is the first place people often go wrong during the holidays, says Michele Dudash, a registered dietician and health columnist for The Arizona Republic, a chef and the president of the Arizona Academy of Nutrition and Dietetics.

“The holidays are not the time to get into the mindset of saving up your calories for the big night or big meal by skipping your regular meals,” says Dudash.

No one wants to feel deprived, especially during the holidays, so pick your favorites. Think about the foods that you absolutely love during the holidays and eat a small amount of these. “Food is to be enjoyed,” says Dudash. “Don’t be afraid of certain foods. The more plant-based foods you have in your daily diet, the less you will eat of the ‘bad’ foods.”

PLAY MIND GAMESIt’s sometimes hard to resist all the delicious temptations around, but by using some simple mind tricks it might keep extra holiday pounds off. • START WITH SMALL PLATES Experts agree that using small plates is the best defense against taking too much food. Also, give yourself a few minutes for your brain to catch up before you go back for seconds, adds Dudash. • EAT BEFORE YOU GO If you are going to a party, plan ahead and eat something high in fiber just before you go. Eating low-calorie vegetables, a small salad, or an apple right before a party helps

you feel fuller, which means you will probably eat less once you get there. • BRING A HEALTHY DISH One sure way to have something healthy and delicious at the party is to make it yourself—bring something to share in a pretty serving dish for the host or hostess to keep as a gift, says Beth Aldrich, a healthy lifestyle and nutrition expert and author of Real Moms Love to Eat.

For a healthier holiday, Dudash advises, “Pick a few of your ‘cannot miss’ holiday favorites and mix in a couple of new, modern lighter recipes.” Her new book “Clean Eating for Busy Families” includes a chopped salad that was the hit of her Christmas dinner last year and is now one of her new holiday favorites.

HIDE YOUR WEAKNESSYour favorite “guilty pleasure” might be a frequent temptation for you over the holidays, showing up at work, in the store, and even at home—but it’s best to keep those irresistible goodies out of sight whenever possible. Moving alluring foods to a lesser used location reduces the possibility of nibbling on them throughout the day.

If your office has tempting goodies, make a deal with your co-workers to keep these holiday treats to one area, not all over the office. On your end, keep healthy snacks like nuts, fresh fruit and veggies at your desk to avoid overindulging on holiday treats.

BE FESTIVE BUT IMBIBE IN MODERATIONThe holidays are meant to share good times with friends and family, and cocktails are often part of the holiday celebration—but those liquid calories can add up quickly. “Cocktails will be flowing, so make sure to watch out for the sugary ones,” says Dudash. Choosing lighter drinks like wine or light beer saves on calories, and alternating water between drinks is also helpful.

BE SOCIAL—TALK MORE, EAT LESS The holidays are a time to be more social, and a time to enjoy the company of family and friends, some of whom you rarely get a chance to see. The more you talk, the less you will eat, so take time to enjoy the people around you, focus on the conversation and talk away from the buffet table.

“Focus on what you can have, not on what you can’t have,” says Dudash.

Food will always be part of the holidays, but with a little discipline, you won’t have to make losing weight one of your new resolutions, and you can enjoy the holiday sweet treats and temptations with ease.

Barbi Walker is a freelance writer and an award-winning journalist. Barbi lives in Phoenix with her husband and young son.

Health & Wellness


Stick to your regularly scheduled meals and include plenty of lean protein and whole grains, especially at breakfast, Dudash says. Eating fresh veggies at lunch and for non-holiday meals is another way to keep your calories down and your hunger at bay, she adds.

Feature


Chef Gabe says the number one rule to decorating green is to never buy something you can only use once – and finding items that you are able to reuse multiple times with versatile looks is key in decorating – that way when you are setting up a table for a new look, you won’t have to go out and buy new items each time, you can reuse. If you buy something that only has one use, then it can limit your decorating process.

Gabe Bertaccini is the Founder and Executive Chef of iL TOCCO FOOD & CULINARY MISCHiEF a private dining experience company. www.iltoccofood.com.

You can join Chef Gabe's exclusive underground dining events by visiting www.culinarymischief.com or calling (424)-644-4387.

Watch him live on Your Life A to Z Channel 3TV.

Photography by Angela Simpson | Angelina Rose PhotographyAngelinarosephotography.com Angelinarosephotography.com

When it comes to entertaining for the holidays, Chef Gabe Bertaccini shares a few tips on how to bring “understated elegance” to your dining room table without spending a fortune.

DELICIOUS Holiday Tables

1

1

5 The final rule in decorating a table is that you can always make it yourself! Napkins can be made from pillow cases, glasses can be made from old wine bottles, even a wood stand can be made from tree trunks around your house. Understanding the your house. Understanding the vibe of your table is essential to succesful decorating. Make it a project, have fun, stay green and happy holidays! BUONE FESTE!

Next, it is very important to have a dramatic piece on the table, dramatic piece on the table, something tall and noticeable. This will draw the attention of guests and highlight the table to a focal point – this piece needs to tie into the theme of the rest of the table.

2

2

Accents are vital in decorating; goodaccents bring good feelings while you accents bring good feelings while you are sitting down to a meal. Some great accents include mix-matching silverware for a rustic look, adding seasonal fruits, nuts or vegetables around the table to bring color to the table, and candles are a must in creating an elegant mood setting.creating an elegant mood setting.

3

3

4

55

For a rustic look, contrast fine and elegant items. It also important to keep numbers in mind while decorating – meaning, try and keep your theme to three colors max – otherwise your table might look too busy. And when decorating the actual table, three to four outside elements is enough to balance the table; any more could make your table crowded.

4

4


Feature

Chef Gabe says the number one rule to decorating green is to never buy something you can only use once – and finding items that you are able to reuse multiple times with versatile looks is key in decorating – that way when you are setting up a table for a new look, you won’t have to go out and buy new items each time, you can reuse. If you buy something that only has one use, then it can limit your decorating process.

Gabe Bertaccini is the Founder and Executive Chef of iL TOCCO FOOD & CULINARY MISCHiEF a private dining experience company. www.iltoccofood.com.

You can join Chef Gabe's exclusive underground dining events by visiting www.culinarymischief.com or calling (424)-644-4387.

Watch him live on Your Life A to Z Channel 3TV.

Photography by Angela Simpson | Angelina Rose PhotographyAngelinarosephotography.com Angelinarosephotography.com

When it comes to entertaining for the holidays, Chef Gabe Bertaccini shares a few tips on how to bring “understated elegance” to your dining room table without spending a fortune.

DELICIOUS Holiday Tables

1

1

5 The final rule in decorating a table is that you can always make it yourself! Napkins can be made from pillow cases, glasses can be made from old wine bottles, even a wood stand can be made from tree trunks around your house. Understanding the your house. Understanding the vibe of your table is essential to succesful decorating. Make it a project, have fun, stay green and happy holidays! BUONE FESTE!

Next, it is very important to have a dramatic piece on the table, dramatic piece on the table, something tall and noticeable. This will draw the attention of guests and highlight the table to a focal point – this piece needs to tie into the theme of the rest of the table.

2

2

Accents are vital in decorating; goodaccents bring good feelings while you accents bring good feelings while you are sitting down to a meal. Some great accents include mix-matching silverware for a rustic look, adding seasonal fruits, nuts or vegetables around the table to bring color to the table, and candles are a must in creating an elegant mood setting.creating an elegant mood setting.

3

3

4

55

For a rustic look, contrast fine and elegant items. It also important to keep numbers in mind while decorating – meaning, try and keep your theme to three colors max – otherwise your table might look too busy. And when decorating the actual table, three to four outside elements is enough to balance the table; any more could make your table crowded.

4

4


Green ThumbGreen Thumb


BY HALEY PAUL

For those in the low desert of Arizona, the arrival of the cool weather is a welcome respite from the searing days of summer. From Phoenix to Tucson, winter gardening

is a great way to get outside during the best time of the year. However, the cold weather can come fast—seemingly overnight with the first frost. Although the fall (August through October) and the spring (late February through June) are ideal for gardening, keeping up the gardening momentum during the winter months (November through February) offers certain challenges and opportunities.

In the challenges column, there are those pesky frosts to consider, and the weather can be unpredictable. According to the University of Arizona’s Climate Assessment for the Southwest (CLIMAS), forecasters originally projected “at least a moderate El Niño event this winter,” which would likely bring wetter conditions, generally colder temperatures, and more frequent, harsher frosts. However, current climate models suggest a weak El Niño event, at best.

With the uncertainty at hand, it is best to be prepared and plant varieties suited to the Arizona desert’s winter climate, while being mindful of planting dates, and the days or months until harvest.

USE A PLANTING CALENDARArizonans are fortunate because it is possible to grow a garden indoors and outdoors during the winter months by following the Southwest planting calendar.

Using the planting calendar not only helps determine what to plant and when, but also how long it will take for that plant variety to mature and become harvestable. “Time to harvest” is an important factor to consider because planting a vegetable

variety too late or too early in the season can impact the bounty of the crop. For instance, some plants will react dramatically if temperatures suddenly increase. Take lettuce, for example: it bolts, sends reproductive flower stalks up and out of the plant, and then turns bitter to taste. Once lettuce does this, it is no longer viable for harvest. Finding the right time to plant is sometimes a moving target, and perfected only by gardening experience and luck (depending on the weather). Using the planting calendar can help guide decision-making regarding when and what to plant in the garden, and (hopefully) reduce the amount of lettuce lost to its desire to reproduce.

When it’s too cold outside, growing indoors, in a warm, controlled environment, can keep plants productive. If indoor space is a concern, a good solution is hydroponic gardening.*

TAKE COVER! PROTECT PLANTS FROM FROSTS AND CREATE ARTIFICIAL WARMTHPlanting the right variety of crop is not the only factor for creating a successful winter garden. Generating warmth is another key concern, as cold temperatures can slow plant growth. With the plentiful winter sunlight, however, warmer garden temperatures can be achieved with a little human intervention. •USE FABRIC: Garden cloth and fabrics are available to drape

over plants in the garden. Remember to listen to the weather reports and cover your garden accordingly.

•WARM THE SOIL: Artificial and natural mulches can help keep the soil warm (and suppress weeds). Place reusable black plastic or wood chips in between winter vegetables to hold in soil moisture and warmth.

•POSITION GARDEN FOR SUCCESS: If possible, locate winter gardening activities on the south-facing portion of the yard and take advantage of the light and warmth created by the sun’s movement across the winter sky.

•CREATE SHELTER: Tunnels are a great way to keep plants protected and warm in the winter. Create the tunnel with construction mesh covered with clear plastic or cloth.

•ADD GARDEN TRENCHES: Create row depressions by scraping about five inches below the surface of the soil and planting in the trenches, which can protect vegetables from wind and other winter elements. Add some clear plastic on top, hold it down with bricks, and create an in-the-ground greenhouse effect.

*Read more about hydroponics in our article Hydroponics 101 at greenlivingaz.com

Got a gardening question? Contact the Maricopa County Master Gardener hotline at (602) 827-8200 x301.

Haley Paul is an Assistant in Extension in Urban Agriculture at the University of Arizona Cooperative Extension (UACE) in Maricopa County, a unit within the College of Agriculture and Life Sciences. Find your local Cooperative Extension office at http://extension.arizona.edu. [email protected], @haleyepaul

WINTER GARDENINGin the LOW DESERT

Photo by Diana Lustig

In the January 2013 issue of Green Living Magazine, we are presenting a very special profile section on the Arizona Energy Consortium (AEC).

It will include:

• The Arizona Energy Roadmap – why is a Roadmap needed and what impact will it have?

• An Energy Efficiency campaign tailored to the residential sector

• Go Build Arizona initiative – when will it be launched and what is the value?

• A special article featuring the winner of the Green Innovator on the Governor’s Celebration of Innovation, presented by AZTC honoring the state’s centennial year!

Benefits:• 20,000 copies per month to readers of Green Living Magazine in Arizona.

• Additional copies will be distributed to all the members of the AEC, The Arizona Technology Council, and to attendees of the Energy, Utility & Environment Conference

• Give your company exposure to an excellent audience of the best in Arizona’s Technology industry!

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Key Arizona Companies bringing Sustainability to Fruition!

Contact your Green Living magazine representative for details 480-840-1589 [email protected] Dorie Morales, 520-891-1091


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Health & WellnessHealth & Wellness

BY DR. MICHAEL J. ROBB, DC, BA, AAS

Drinking water during the summer months to stay hydrated is a given —however, it is equally important to consume the same eight 8-ounce glasses of water in the winter months. Every breath that we exhale further depletes our body’s water content. The steam you see when exhaling outside when it’s cold is fluid leaving your body. Winter air is drier and therefore causes a depletion of our bodies’ fluid levels. Though it may seem like a summertime phenomenon, dehydration can strike during any season and is, in fact, accelerated during cold weather and at higher altitudes because the air is drier under these conditions. When we breathe, our bodies humidify the dry outside air and heat it up to our body’s temperature – which is why our wintery exhalations look like fog when it’s cold out. If we are spending time outdoors during the cold months, we can lose between one to two liters of water a day through evaporation from the lungs – making it even more important to drink water.

YOUR BODY HAS THREE MECHANISMS FOR COOLING:

CONDUCTION The body loses a small amount of heat when the skin contacts a surface with a lower temperature (e.g., when lying on the cool grass).

RADIATION The body loses heat due to infrared rays, similar to the sun heating the earth (heat transfer without touching). The skin’s temperature must be higher than the environment for this method to work.

CONVECTION AND/OR EVAPORATION The body loses heat when in contact with water or air molecules. When the environmental temperature rises, the primary mechanism for cooling the body is through sweating and evaporation.

Physical activities in cold weather coupled with wearing heavier clothes can cause us to sweat. The lack of desire to quench our thirst with cold water is more pronounced during colder weather. When our bodies are cold, we usually seek warm beverages such as tea, coffee or spirits to do the job. Unfortunately, this becomes another avenue for fluid loss as these beverages naturally dehydrate the body.

General signs of dehydration can include headaches, vision problems, poor physical performance, lack of energy, and short-term memory loss. During the winter months, symptoms of dehydration include dark-colored urine, dry skin and nails, chapped lips, and bleeding through the nose – it only takes a 2%-5% fluid drop to see the signs. An electrolyte imbalance can also prevent our bodies from retaining the fluids that we drink.

The cure? There are a lot of things you can do to stay hydrated during the winter months. One of the increasingly popular drinks is coconut water, which has fifteen times more potassium than Gatorade, and without the high fructose corn syrup. You can also

try adding fresh squeezed lemon juice to your water, adding flavor. Adding a small amount of natural sea salt to your food is another way to help the body retain fluids, and warm soups can be great for hydrating the body during cold weather. Also, incorporating garlic into your diet will raise your thirst mechanism, increasing your desire to drink water.

So whether you are hiking, skiing, or warming up in a hot tub, remember to be aware of your fluid intake. I advise my patients on the three H’s...stay Happy, Healthy and Hydrated, and longevity will be on your side!

Dr. Michael J. Robb, DC, BA, AAS, is a chiropractic physician with more than 10 years of experience practicing in the metro-Phoenix area. Dr. Robb applies his experience in engineering with bio-mechanics to help improve both the body and mind. For more information about Dr. Robb and his two Valley practices—FIX24 and ChiroCare Wellness—visit thefix24.com.

Photo by Diana Lustig


AVOID DEHYDRATION

THIS WINTER

WATER FACTS• The human body is a water machine‚ designed primarily

to run on water and minerals.• Water can help regulate our body temperature through

perspiration, which dissipates excess heat and cools our bodies.

• We even need water to breathe! As we inhale oxygen and exhale CO2, our lungs must be moistened by water.

• Adults lose nearly 6 pints (12 cups) of water every day. We lose 1/2 cup to 1 cup a day from the soles of our feet. Another 2 to 4 cups is lost from breathing. Perspiration accounts for another 2 cups. Another 3 pints (6 cups) are lost in urine.

• Water lubricates our joints. The cartilage tissues found at the ends of long bones and between the vertebrae of the spine hold a lot of water, which serves as a lubricant during the movement of the joint.

• Brain tissue is 85 percent water. With dehydration, the level of energy generation in the brain is decreased.


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LOW LEVEL HIGH EFFICIENCY SITE LIGHTING WAS USED THROUGHOUT THE PARK TO PROVIDE SECURITY WHILE GREATLY REDUCING OVERALL ENERGY DEMANDS

TEMPE TOWN LAKE PEDESTRIAN BRIDGE | TEMPE

The Tempe Town Lake Pedestrian Bridge earned the Crescordia in Buildings and Structures: Industrial and Public Works Award from Valley Forward. The Bridge accommodates over 2.5 million visitors annually, enjoying the regional paths provided for pedestrians and bicyclists and sponsored year-round events. Constructed with the objectives to reduce traffic, improve air quality, connect people to culture, conserve water, and create shade, the Bridge is an example of the cultural and functional impact of sustainability on the natural environment. The Bridge symbolizes a commitment to sustainability and continued community enjoyment.

Submitted by City of Tempe, T.Y. Lin and Otak

A SPOTLIGHT ON Sustainable DESIGNBY TRACY HOUSE

Sustainable design and architecture has thrived in Arizona during 2012 and will continue into 2013. This month we highlight some of the wonderful projects around the state that stood out as unique and viable additions to our community, receiving an Environmental and Design Award from Valley Forward.

GEORGE “DOC” CAVALLIERE PARK | SCOTTSDALE

Cavalliere Park captured both the Scottsdale Environmental Design Award (SEDA) and the Crescordia award from the Valley Forward Association. The park received top honor for its sustainability efforts in construction. Architects incorporated the desert environment into the design that includes public areas for picnics, shaded playground and ramadas, and two lighted basketball courts. In addition to the one-mile loop hiking trail, park visitors can enjoy a wildflower viewing area. Open spaces were preserved and there was minimal site disturbance, providing an opportunity to enjoy the community park. Image: Low-level high efficiency site lighting was used throughout the park to provide security while greatly reducing overall energy demands.

Owner: City of Scottsdale | Landscape Architect: JJR/Floor | Contractor: Markham Contracting Co., Inc. | Nomination submitted by Chris Brown, ASLA


MARICOPA COUNTY MASTER WATERSHED STEWARDSHIP PROGRAM | MARICOPA COUNTY

Valley Forward presented its President’s Award (Best of Show) Crescordia in Environmental Stewardship Award to the Maricopa County Master Watershed Stewards Program for its outstanding work in mentoring future stewards of the environment through education and action. Providing hands-on experiences in environmental stewardship, the program introduces volunteers to the local riparian ecosystem and focuses on Arizona’s most precious natural resource—water. By combining classroom education and field training in the 10-week course, the program ensures that volunteers are trained to protect, restore, monitor, and conserve local water and watersheds.

Submitted by University of Arizona Cooperative Extension in Maricopa County

About the Valley Forward Crescordia Award

Arizona’s oldest sustainability awards competition recognizes sustainability initiatives of public and private projects. The Crescordia award is the top honor awarded by Valley Forward for “achieving a balance between the built and natural environment in the region’s physical, technical, social and aesthetic development.”

WINDSOR AND CHURN | PHOENIX

Awarded the Crescordia in Buildings and Structures for Historic Preservation by Valley Forward, Windsor and Churn reflects this adaptive reuse project with the transformation of a 1940s structure into a neighborhood restaurant and ice cream parlor. Using as much of the original brick structure as possible and vintage fixtures and furniture, Windsor and Churn transformed the 70-year-old building into a community hub. Located within two historic neighborhoods, Windsor and Churn creatively connects the rustic touches of the restaurant with the English influence of the ice cream parlor by way of an interior hallway artistically decorated with old cassette tapes. Dining on the patio affords customers the choice of enjoying the outdoor space. Submitted by Shepley Bulfinch


TEMPE TOWN LAKE PEDESTRIAN BRIDGE | TEMPE

The Tempe Town Lake Pedestrian Bridge earned the Crescordia in Buildings and Structures: Industrial and Public Works Award from Valley Forward. The Bridge accommodates over 2.5 million visitors annually, enjoying the regional paths provided for pedestrians and bicyclists and sponsored year-round events. Constructed with the objectives to reduce traffic, improve air quality, connect people to culture, conserve water, and create shade, the Bridge is an example of the cultural and functional impact of sustainability on the natural environment. The Bridge symbolizes a commitment to sustainability and continued community enjoyment.

Submitted by City of Tempe, T.Y. Lin and Otak

A SPOTLIGHT ON Sustainable DESIGNBY TRACY HOUSE

Sustainable design and architecture has thrived in Arizona during 2012 and will continue into 2013. This month we highlight some of the wonderful projects around the state that stood out as unique and viable additions to our community, receiving an Environmental and Design Award from Valley Forward.

GEORGE “DOC” CAVALLIERE PARK | SCOTTSDALE

Cavalliere Park captured both the Scottsdale Environmental Design Award (SEDA) and the Crescordia award from the Valley Forward Association. The park received top honor for its sustainability efforts in construction. Architects incorporated the desert environment into the design that includes public areas for picnics, shaded playground and ramadas, and two lighted basketball courts. In addition to the one-mile loop hiking trail, park visitors can enjoy a wildflower viewing area. Open spaces were preserved and there was minimal site disturbance, providing an opportunity to enjoy the community park. Image: Low-level high efficiency site lighting was used throughout the park to provide security while greatly reducing overall energy demands.

Owner: City of Scottsdale | Landscape Architect: JJR/Floor | Contractor: Markham Contracting Co., Inc. | Nomination submitted by Chris Brown, ASLA


Community LeadersCommunity Leaders


WHAT DO YOU FORESEE AS THE FUTURE OF CLEAN ENERGY?

MAYOR MITCHELL: In addition to a number of solar installations already present in Tempe, the City completed a grease-to-energy feasibility study using $140,000 Energy Efficiency & Conservation Block Grant funds, and we’re implementing a pilot program to collect fats, oils and grease from downtown Tempe restaurants.

JOE ABRAHAM: I generally expect it to continue being an important component of regional, national, and global energy strategies. I also look forward to energy efficiency becoming more important in the policy arena.

COLIN TETREAULT: A more sophisticated, clean energy future is one where people and organizations have access to abundant, easily accessible, and cleaner forms of energy. A clean energy future embraces four major concepts: one, more energy from cleaner options; two, more investment in technology for efficiency; three, more investment on environmental protection with regard to energy; and four, advanced infrastructure from a hard (transmission, et cetera) and soft (education and policy) perspective.

ANTHONY FLOYD: With the adoption of the 2012 International Energy Conservation Code (IECC), I see a local and statewide uniform effort for the first time in Arizona history for high-performance energy-efficient buildings.

JOSE ESPARZA: Without a doubt, natural gas is playing and will continue to play a key role in our nation’s clean energy future. Natural gas is a cleaner generating choice, having the smallest carbon footprint of any fossil fuel. It produces virtually no emissions of sulfur dioxide or particulate matter and far lower levels of greenhouse gases and nitrogen oxides than oil or coal.

Mayor Mark Mitchell Jose Esparza Joe Abraham Colin Tetreault Anthony Floyd

WHAT IS THE FUTURE OF ENVIRONMENTAL EDUCATION?

MAYOR MITCHELL: I believe the future of environmental education is extremely promising, and Tempe is at the forefront with Arizona State University’s Global Institute for Sustainability. For younger learners, environmental education programs, like Tempe Union High School District’s cross-curricular sustainability program, give students a greater understanding of energy and environmental issues and how we can manage human behavior in order to live sustainably.

JOE ABRAHAM: My perspective is that environmental education needs to be very interdisciplinary and diverse to support critical thinking, but also relevant and rigorous to facilitate expertise.

COLIN TETREAULT: The future of environmental education embraces nature as a great learning resource. We can not only learn about classic natural systems and science, but take inspiration from nature to advance design, creativity, and entrepreneurs.

ANTHONY FLOYD: It will be integrated into everything from school and work to commerce.

JOSE ESPARZA: While in the past, environmental education wasn’t seen as a priority in the standard curriculum, it’s now a necessity for our economy, security, and environmental futures. I think we’ll start to see environmental education have a greater and more mainstream role in the education curriculum, especially in K-12 education. We need to start growing the thinkers and innovators of tomorrow today so that we can meet the challenges of the future.

Green Living Magazine reached out to local experts to discuss the future of clean energy, education, community responsibility, and an individual call to action. Their conversation highlights the challenges Arizona must face in realizing a sustainable future. The experts included Mayor Mark Mitchell, Mayor of Tempe; Joe Abraham, Director of the Office of Sustainability at

University of Arizona; Colin Tetreault, Senior Sustainability Policy Advisor for the Phoenix Mayor; Anthony Floyd, Senior Consultant of Scottsdale Green Building Program; and Jose Esparza, Director of Energy Solutions at Southwest Gas.

the future of SUSTAINABILITYBY AIYANA HAVIR

Community Leaders


WHAT DO YOU FORESEE AS THE FUTURE OF CLEAN ENERGY?

MAYOR MITCHELL: In addition to a number of solar installations already present in Tempe, the City completed a grease-to-energy feasibility study using $140,000 Energy Efficiency & Conservation Block Grant funds, and we’re implementing a pilot program to collect fats, oils and grease from downtown Tempe restaurants.

JOE ABRAHAM: I generally expect it to continue being an important component of regional, national, and global energy strategies. I also look forward to energy efficiency becoming more important in the policy arena.

COLIN TETREAULT: A more sophisticated, clean energy future is one where people and organizations have access to abundant, easily accessible, and cleaner forms of energy. A clean energy future embraces four major concepts: one, more energy from cleaner options; two, more investment in technology for efficiency; three, more investment on environmental protection with regard to energy; and four, advanced infrastructure from a hard (transmission, et cetera) and soft (education and policy) perspective.

ANTHONY FLOYD: With the adoption of the 2012 International Energy Conservation Code (IECC), I see a local and statewide uniform effort for the first time in Arizona history for high-performance energy-efficient buildings.

JOSE ESPARZA: Without a doubt, natural gas is playing and will continue to play a key role in our nation’s clean energy future. Natural gas is a cleaner generating choice, having the smallest carbon footprint of any fossil fuel. It produces virtually no emissions of sulfur dioxide or particulate matter and far lower levels of greenhouse gases and nitrogen oxides than oil or coal.

Mayor Mark Mitchell Jose Esparza Joe Abraham Colin Tetreault Anthony Floyd

WHAT IS THE FUTURE OF ENVIRONMENTAL EDUCATION?

MAYOR MITCHELL: I believe the future of environmental education is extremely promising, and Tempe is at the forefront with Arizona State University’s Global Institute for Sustainability. For younger learners, environmental education programs, like Tempe Union High School District’s cross-curricular sustainability program, give students a greater understanding of energy and environmental issues and how we can manage human behavior in order to live sustainably.

JOE ABRAHAM: My perspective is that environmental education needs to be very interdisciplinary and diverse to support critical thinking, but also relevant and rigorous to facilitate expertise.

COLIN TETREAULT: The future of environmental education embraces nature as a great learning resource. We can not only learn about classic natural systems and science, but take inspiration from nature to advance design, creativity, and entrepreneurs.

ANTHONY FLOYD: It will be integrated into everything from school and work to commerce.

JOSE ESPARZA: While in the past, environmental education wasn’t seen as a priority in the standard curriculum, it’s now a necessity for our economy, security, and environmental futures. I think we’ll start to see environmental education have a greater and more mainstream role in the education curriculum, especially in K-12 education. We need to start growing the thinkers and innovators of tomorrow today so that we can meet the challenges of the future.

Green Living Magazine reached out to local experts to discuss the future of clean energy, education, community responsibility, and an individual call to action. Their conversation highlights the challenges Arizona must face in realizing a sustainable future. The experts included Mayor Mark Mitchell, Mayor of Tempe; Joe Abraham, Director of the Office of Sustainability at

University of Arizona; Colin Tetreault, Senior Sustainability Policy Advisor for the Phoenix Mayor; Anthony Floyd, Senior Consultant of Scottsdale Green Building Program; and Jose Esparza, Director of Energy Solutions at Southwest Gas.

the future of SUSTAINABILITYBY AIYANA HAVIR


Community Leaders

greenlivingaz.com December 2012 | greenliving X

Community Leaders

HOW DO COMMUNITY GARDENS IMPACT THE LOCAL AREA?

MAYOR MITCHELL: Community gardens, along with composting, can have positive economic, environmental and social impacts by reducing the amount of waste we send to the landfill, saving space and money as well as increasing property values and improving our quality of life.

JOE ABRAHAM: I see community gardens as immensely positive places. Gardens have proliferated across Tucson in neighborhoods and schools over the past several years, and provide a simple means for anyone to directly connect with a natural system we rely on every day to survive but unfortunately have been detached from.

COLIN TETREAULT: Community gardens not only provide healthy, fresh food to those who need it by addressing food deserts, but they also have the added benefit of providing for increased opportunities like micro-enterprise, community cohesion, and neighborhood beautification.

JOSE ESPARZA: I don’t have much of a green thumb unfortunately (I’m working on it!), but I think they have a huge local impact. They help promote healthy communities, strengthen community bonds, provide food, and create recreational and therapeutic opportunities for people of all ages. They also promote environmental awareness and provide community education.

WHAT DO YOU DO TO LIVE A GREENER LIFESTYLE?

MAYOR MITCHELL: Every day, my family and I try to make sustainable choices for how we live, whether it’s carpooling to a meeting instead of driving alone, planning family activities to minimize our vehicle trips, making sure all of our recyclables go in the blue bin, choosing one product over another based on its environmental impact, or choosing to go without something we really don’t need.

JOE ABRAHAM: Lately I’ve been working on consuming less and keeping my home life simple. My 8-year-old daughter is interested in being a vegetarian, so I’ve been helping her learn more about that and other options. Also, I’ve always found riding bikes to be a win-win and a great way to connect with others, and it’s never too early to start—I’m helping my 3-year-old son become a good push-cyclist.

COLIN TETREAULT: On a more practical level, I like to ride my bike to the grocery store, garden in my backyard (my wife and I are looking forward to our lettuce, kale, and arugula crop), and enjoy a predominantly vegetarian lifestyle. But, I also try to share education on sustainability by acting as a faculty member at ASU’s School of Sustainability.

ANTHONY FLOYD: We’re creating a durable, self-sufficient, net-zero energy home with a plug-in hybrid station.

JOSE ESPARZA: I recycle paper, plastics and glass, and I try to go paperless at work whenever possible. Additionally, I take measures in my home to make sure it’s properly weatherized.

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Office HealthOffice Health


Did you know that a desk, on average, harbors 400 times more bacteria than a toilet seat? And the desk is

not alone. Coffee cups, keyboards, pens, lunch boxes, copy machines, and phones all have one thing in common—they are hot spots for office germs. With the hustle and bustle continually hounding the workplace, it’s easy to forget the critical need to clean, and keeping bacteria out of your workspace is just the beginning when it comes to creating a healthy work environment.

In a recent study sponsored by Kimberly-Clark Professional and led by University of Arizona microbiology professor Charles Gerba, the dirtiest parts of an office were ranked, as follows, from dirty to dirtiest: vending machine buttons, water fountain buttons, refrigerator door handles, keyboards, microwave door handles, and… the winner of the grimiest office zone goes to… the break room sink faucet. And you thought it was a good place to clean your coffee cup? Common areas like the sink and other kitchen appliances come in contact with many co-workers and are often overlooked when it comes time for spring cleaning; thus, these common surface areas become easily riddled with germs.

It’s important for everyone to take a part in keeping the office free of bacteria, so when it’s your turn to do the dishes, sterilize the area as well. Kyle Clayton, owner of Jackrabbit Janitorial in Phoenix, suggests cleaning these common areas and your desk with a microfiber cloth to trap dust and allergens and a natural all-purpose spray to clean the nooks and crannies without stirring particles in the air and transferring germs from one area to another.

Clayton also suggests wiping down surface areas daily, especially if you dine in at your desk. Computer monitors, phones and keyboards should also be cleaned regularly. In addition, remove or file old papers and documents because they collect dust and clutter the area.

Americans spend 90 percent of their time indoors and an average of 8.6 hours per day at work. Maintaining a clean and bacteria-free environment is critical to our health and wellness. Make it a point to establish a cleaning routine for your work space and do your part to keep common places clean.

SOURCE

Kyle Clayton, Jackrabbit Janitorial, 602-315-6795

CLEAN ME UP BEFORE YOU GO-GOBY AIYANA HAVIR

CLEAN GREEN RECIPE:

ALL-PURPOSE SPRAY

INGREDIENTS•Spray bottle•Water•Hydrogen peroxide•Lemon juice

PREPARATIONCombine one part hydrogen peroxide with three parts water in the spray bottle. The lemon juice will add an extra disinfecting power, plus a fantastic fresh scent!

*Recipe provided by Jackrabbit Janitorial


Feature


FeatureFeature

X greenliving | December 2012 greenlivingaz.comComment on this article atgreenlivingaz.com greenlivingaz.com December 2012 | greenliving X

Feature

ART for the PUBLIC EYEBY AIYANA HAVIR

Weighing in at over 110 tons, the shiny and seamless stainless steel plates of Chicago’s infamous “Bean,” otherwise known as Cloud Gate, attract people from all over the world to catch a glimpse of its metallic enormity. St. Louis’s Gateway Arch demands

the attention of visitors as a focal point for the Jefferson National Expansion Memorial and a tribute to western expansion. Up the California coastline, San Francisco’s Hearts decorate multiple avenues of the city to display the work of individual artists in annual fundraising efforts. We all benefit from public art—it encourages engagement within the culture of our cities and provokes the community to connect and appreciate art.

Arizona uniquely offers its own public art identity—our beauty is not limited to desert landscape. “Key projects are ones that expand the function of facilities,” said Ed Lebow, Phoenix Office of Arts and Culture Public Art Program

director. Arizona’s public art strives to bridge the connection between beauty and utility. It can be seen through the reactivation of vacant

lots, landscape architecture on freeways, renovated storefronts, sculptures, or anything that aims to expand Arizona’s artful character.ç

HER SECRET IS PATIENCE - CIVIC SPACE PARKDowntown Phoenix’s public display, Her Secret is Patience, by Janet Echelman, cascaded down Civic Space Park in 2009. Though it received controversial remarks for the vortex-like netting design, more importantly, it made people realize how art stimulates empty space. The artwork electrifies the space as the installation illuminates the sky and silhouettes an eccentric glow over downtown. This display has won several awards since its construction, including the Rudy Bruner Award for Urban Excellence.

“It’s an unusual project for the commission of the city, one of the monumental sculptures that you don’t get the opportunity to do very often,” Lebow said.

SOURCESharriesheder.com/project/waterworks-at-arizona-fallsinfluxaz.com/about.htmlphoenix.gov/arts/publicart phoenixrecyclingproject.org/aboutpublicartssearch.phoenix.gov/Details.aspx?pid=2tilography.com/gateway.htm

PHOTO CREDITCloud Gate created by Anish Kapoor. Photo by Mike Warot.Gateway Arch created by Eero Saarinen. Photo by Daniel SchwenSan Francisco Heart photo by CarolinaCABoy64Her Secret is Patience created by Janet Echelman. Photo by Christina O’Haver.Phoenix Recycling Project by Paho MannWindows to the Past, Gateway to the Future created by Stephen Farley, tilography.comWaterWorks by Lajos Heder & Mags Harries. Photo by Dru BloomfieldIN FLUX photos by Jesse Tallman, Ironwood Images

PHOENIX RECYCLING PROJECTThe Phoenix Recycling Project, created by Paho Mann and sponsored through the Phoenix Office of Arts and Culture Public Arts Program, raised environmental awareness about consumption and waste management. Through the documentation of over 6,000 photos of individual recyclables from the North Gateway Transfer Station Project, he illustrated a problem that can be fixed through community effort by bringing art to the public eye.

“The best public benefit is to have works that give some thought about how they will look and be used by the public,” Lebow said.

WINDOWS TO THE PAST, GATEWAY TO THE FUTURE – DOWNTOWN TUCSONThe pedestrians and drivers along the eastern gateway to downtown Tucson also reap the benefit of artistry. Stephen Farley designed Windows to the Past, Gateway to the Future along the brick wall, installing a series of black-and-white photographs of Tucson’s splendor between the 1930s and 1960s. Dedicated in 1999, the ceramic tilography highlights the community’s progression and commemorates its history.

“When you’re involving artists with other design professionals – architects and engineers – and the community to think about how their streets, parks and facilities get designed, you’re bringing a kind of aesthetic consciousness of how the city functions and feels,” Lebow said.

WATERWORKS AT ARIZONA FALLS - PHOENIXThe WaterWorks at Arizona Falls along the Arizona Canal, designed by artists Lajos Héder and Mags Harries, echoes this exact sentiment. While functioning as a hydropower plant and exploration of green energy, this project aims to create a space for the community to interact with its environment. With flowing waterfalls, platform dance floor, outdoor classroom, pedestrian bridge, and shade structures, it encourages the public to come out of their personal spaces to share communal experiences. This artwork also won numerous environmental design awards.

IN FLUX - VALLEY CITIESIn order to create the kind of landmarks Arizona deserves, there must also be a collective cause. IN FLUX is a public art program joining cities across Arizona for artists to create site-specific work that demonstrates unity. Their Cycle 3 will be showcased in December with a regional partnership of seven organizations in seven cities. In particular, Tempe Center for the Arts gallery will be using one of these artists to install a work based on their Green Revolution exhibit from the Museum of Science and Industry, Chicago, and its Black Creativity Council. The artist’s installation will revolve around themes ranging from recycling to alternative energy sources.

“It’s a sustainable practice to work in a partnership situation,” said Kirstin Van Cleef, project manager for Scottsdale public art. “It encourages people to see projects in other cities.”

Public art creates meaningful opportunities for people to enjoy creative expression in their daily life. It doesn’t require tickets or reservations, but instead invites the public to open a civic dialogue and promote interest within the community. Take a moment to visit one of Arizona’s installations, and bask in the beauty public art has to offer.

Fear and Water (Lucid Dreaming)by Logan Bellew

Drain by Craig Randich

The Grove (Artist in Residence) by Erin V. Sotak

New Beginningsby Peter Bugg

38 greenliving|December2012 greenlivingaz.comComment on this article atgreenlivingaz.comX greenliving | December 2012 greenlivingaz.com

Comment on this article atgreenlivingaz.com

Chef Brian Malarkey found a way to blend his love of horses, country roots, ammunition for life and fun, and love of cooking into five wildly successful restaurant

concepts. With each of his restaurants highlighting Brian’s personality through his cuisine and vibe, and donning names inspired by fabrics worn on opening day at the Kentucky Derby—Searsucker, Burlap, Gingham, Gabardine and Herringbone—Chef Brian threads his heritage and passion throughout his creations.

Chef Brian feels he was destined to entertain, and to facilitate the making of memories, and he credits several of his family members for providing the knowledge and inspiration to cook.

“I came from a divorced family and lived with my mom on a large ranch with my brother. I would help make dinner for everyone because she had to take care of the horses—my mom has pictures of me wearing a cooking hat at four years old. [I remember] she would take me to cooking classes where I learned to make cookies,” Chef Brian said.

“My grandmother was a very proper woman and we would have finger bowls and courses. She had her own garden, where we would pick herbs and berries, and we learned how to grow our own food,” he recalled.

“Then there was my father, the biggest carnivore ever—he would really get into it and cook full racks of lamb and prime ribs. It was really a combination of all of those people [that inspired me].”

Although cooking was the hobby he loved, he had no idea as a youth the ways in which cooking would impact his future and change his life. Chef Brian continued on to college, but admits he was quite uninspired during his studies. His father finally advised, “You’ve always liked to cook, why don’t you go to culinary school?”

He enlisted in Le Cordon Bleu in Portland, Oregon, and found his interest in fine dining and wine cooking. He wasn’t genuinely stoked about being a chef, however, until he obtained an internship at Citrus in Los Angeles, where he learned from

world-renowned French Chef Michel Richard—this was Chef Brian’s pivot point, and from here he was “all in.”

“I didn’t even know there could be cool kitchens like [Citrus]. I’ve never seen anything like it. I always knew about hotel and chain restaurants, but nothing like this. The Citrus had a display kitchen—everything was glowing. It had amazing smells, we had big tickets to fill, celebrities were coming in, the team was cranking, the cooks were rock stars—and I was having fun!”

Chef Brian was hooked. “I came early, I stayed late, I worked on my days off, I was into it—and working with Chef Richard was amazing… his food was like art on a plate.”

Chef Brian took some time off to travel Europe and learn more about food before he returned to the U.S. to work in Minneapolis as a Sous Chef at Oceanaire’s Seafood Room. During his time in the Midwest, he also dabbled in some photography work with his uncle shooting horse races, and met his wife Chantelle Marie.

Being a West Coast couple, Brian and Chantelle decided to head back to the coast and settle in. Chef Brian was offered the opportunity to be the Executive Sous Chef for the expansion of Seafood Room in Seattle, then advanced to Executive Chef at the next expansion in San Diego. The two main lessons he took from this experience: the personality of the chef makes the restaurant, and the chef drives the menu.

While in San Diego, Chef Brian connected with James Brennan, CEO, of Enlightened Hospitality Group, and together they have built five concept restaurants throughout the city with a “social dining” focus. When their first expansion of the five concepts, Searsucker, expanded to Scottsdale, they needed to find a chef.

When Chef Brian looks for a new chef for one of his restaurants, he looks for specific qualities and one who can synergize with the ambiance of the concept. He explained that his chef needed to fit their style, vibe, have fun, “get into it,” and drive the menu—for Searsucker, when Chef Brian came out for the search, he said it was quite the adventure. Ultimately, he found Chef Steven Smith, aka “Chops.”

“We had this progressive night, and I was looking for the most

Food That is Just Dirty GoodCHEF BRIAN MALARKEY

BY TISHIN DONKERSLEY, M.A.

greenlivingaz.com December2012|greenliving 39greenlivingaz.com December 2012 | greenliving X

Celebrity Chef

talented person in this area who doesn’t own their own restaurant,” Chef Brian recalled. “It was late, eleven o’clock, we were at The Mission, and I got 3 to 4 texts from people recommending this chef…this guy ‘Chops.’ I remember one text said, ‘I found your boy, his name is Chops.’ Who is this guy? I wondered.” Chef Brian was about to find out.

“The next morning I had all the different chefs [we reached out to] come in. Chops came in with his entourage, his hair stickin’ up, chef pants on, knife bag—just ready to go… then one of the other chefs said to me, ‘How did you get Chops?’” The rest is history. Chops opened Searsucker Scottsdale with the same vivacious spirit, “and the biggest, warmest smile,” Chef Brian counted on.

“This is the perfect break for him, this is a great venue, we can help him, and he gets to focus on what he’s best at… he really is a genuine person,” Chef Brian said.

Chef Brian sets the stage for his chefs to be successful, nurtures their talent, and helps them fuel their uncontrolled passion for cooking great food—and most importantly, encourages them to have fun!

“The energy in the restaurant is constantly evolving and moving; and what gives the restaurant culture is the chef’s personality, and the service staff who come in excited for the new things on the menu.”

Chef Brian stays true to the lessons he embraced as a young chef, and allows his chefs to grab the reins and take off running. “We have our grace and style and guidelines, but for the most part, I let our chefs drive the menu, and [in Scottsdale] when Chops is ready with the menu, there is just a phone call to me—he’s like, ‘Chef, I got this…’ and I tell him, ‘Go! Go! Go!’” Chef Brian exclaims.

Chef Brian’s mentoring extends beyond the words of advice—he makes an effort to get back in the kitchen and work with his staff. He admits that, at times, even he’s had things go wrong. “I teach our chefs that it’s OK to fail so long as you are trying,” he said. “We’ve even made fun of me. I’ve gotten on the line and burned something…I just tell them, ‘When things go wrong, and they always do, just own it.’”

Chef Brian also hires many culinarians who are striving to become a head chef—his advice to the aspiring chefs, “Make it your dish today—you can taste the personality in the dish and you know when they’ve tried; be persistent with your cooking; cook with an uncontrolled passion; and let your personality shine.”

With a menu filled with items such as Short Rib “cali-belgique” + horseradish + fried onion; Baquetta “baja”

drunken cherries + smokey almonds; Salmon “loch duart” salsify cream + brussels sprout slaw; Culotte “top sirloin cap steak” chimichurri + béarnaise; even a dish called “Butt” with a warm apple salad and bacon emulsion, Chef Brian’s personality for unique tastes and shock value comes through in the presentation. He says his chefs put everything they possibly can into one dish to make it amazing and simply defined as “…dirty good. We make our food dirty-dirty good!”

How dirty? By using every method from roasting to brining to searing, his chefs create approachable dishes with in-your-face, maxed-out flavors and flames to shift the experience to a higher level of delish.

And the best part of it all, “I love watching my chefs and their skills [evolve] and mentoring them in a positive way,” Chef Brian said with a beaming smile.

His restaurants use 100 percent sustainable seafood, and with regards to produce, “We buy as much product as we can from local markets. However, I rely on my chefs to tell me about the local markets, and we pay

attention to what is in season,” Chef Brian said. “We like to sprinkle in a little of what the community has to offer.”

WHAt Is NExt FoR CHEF BRIAN?Located in the heart of Torrey Pines submarket on Nautilus, a

redeveloped life science campus, Green Acre is their new earth-to-plate concept. Only open for breakfast and lunch, this hidden treasure will offer a range of healthy, organic and sustainable menu items with the freshest seasonal ingredients, as well as an eco-friendly wellness market.

Chef Brian also recently released his first cookbook “Come Early, Stay Late”—a blend of the most popular recipes from each one of his restaurant concepts. Each chapter offers tips and tricks from Chef Brian and complete step-by-step instructions and stunning photography of the dishes. Chef Brian shares a bit about himself and how his drive to create new, inspiring dishes for his patrons motivates him to continually sharpen his craft.

When you visit one of Chef Brian’s concept restaurants, plan to stay a little longer than the bill. Chef Brian’s whole mantra to dining is about the experience—come in, bring friends, hang out, enjoy some good food and drinks, take in the energy and vibrancy of the space, and most importantly, have fun!

“We wanted to create a place where you can come in with your friends, laugh and let things just flow. The food and ambiance is just a facilitator to help you create great memories, and that’s what we are trying to do.”

Photos courtesy of Enlightened Hospitality Group and Diana Lustig

Chef Steven “Chops” Smith was named one of the top five upcoming chefs in the Valley by the Arizona Republic, and has worked at restaurants including Olive and Ivy, Sushi Roku, St. Francis, Noca and Kelly’s at SouthBridge.

Searsucker | Scottsdale6900 E. Camelback RoadScottsdale, AZ 85251480-664-3777searsucker.combrianmalarkey.com


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Send us your cool and outrageous finds to [email protected]

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OutrageousCool

Glacier Glass is eco-inspired glassware crafted from recycled wine bottles. Utilizing state-of-the-art diamond-wheel engraving technology, the former wine bottles are completely transformed into a beautiful and substantial piece of glassware combined with the blue tint of the glass, is reminiscent of majestic glaciers. rolfglass.com

2 Glacier Glass

The Zoom Versa stove is a safe, easy, fun-to-use, rocket stove that cooks efficiently with wood, dried biomass, or charcoal. This stove can bake a whole chicken with 10 charcoal briquettes or cook a meal with a handful of twigs. With a universal cast iron stovetop that supports just about any pot, pan, or grill it’s ceramic combustion chamber keeps heat inside and its refractory metal lining makes it durable. The stove can give off 23,000 BTUs of power and uses 60% less fuel, reducing smoke and harmful emissions by 70%. ecozoomstove.com

1 Zoom into Sustainability!Collingridge and Smith Architects set out to capture the genius loci (Spirit of the Place) when they built Te Mirumiru, a sweeping, partially submerged green roof structure in New Zealand nestled into the side of a hill. Inspired by traditional Maori design and built in the Te Whare Whenua tradition, which means house of the earth, the design of Te Mirumiru is intended to bring inhabitants and visitors closer to Mother Earth.

The design was conceived by shaping the land into a womb-like form, with the building forming just like a baby within: the building literally grows out of the swampy land around. Harnessing the natural environment, the design uses natural ventilation and mass to cool, sun to heat, and daylight to light it, while the grass roof and bank blend seamlessly into the natural ecology. philsmitharchitects.com

5 Capturing a Spirit

This large tote bag is upcycled from discarded seat belts, both from old vehicles and from new scrap webbing from manufacturers. CONSERVE, a non-profit organization, creates their bags and wallets using a blend of creativity, design, and innovation to turn what was once a dull environmental hazard into clean, funky, and fashionable accessories. korustreet.com

3 Gloat the BEEHIVE Tote!

This wonderfully fragrant hand-crafted wreath is the perfect way to bring the freshness of the holidays into your home, as a traditional wreath or an interesting and beautiful base for a serving bowl to grace your table. organicbouquet.com

4 Rosemary Wreath

Spread joy throughout the holidays with a plantable ornament and greeting card! These decorative snowflakes can be utilized as greeting cards or gift tags, or the entire set of five can be given as a gift. Fun and eco-friendly, these Grow-a-Note® seed embedded ornaments are made in the U.S.A. with 100% post-consumer pulp and embedded with wildflower seeds. After the holidays, simply plant the ornament in the ground, water generously, and watch as the snowflake melts away and transforms itself into a colorful array of wildflowers! greenfieldpaper.com

6 Plant your Snowflake Ornaments

Great for holiday parties, the Acorn Fenderette (shown), made by a local favorite Recycled Rascals, is adorned with repurposed bolts and Swarovski Crystals and all about the metal textures. Recycled Rascals features cutting-edge, sustainable fashion through an unexpected use of everyday materials. They offer an extensive line of eco-conscious accessories, made to order in the US, and fashioned from various automobile parts. recycledrascals.com

7 Holiday Bling

Phot

o co

urte

sy o

f Phi

l Sm

ith

COS.indd 1 11/29/12 12:52 AM


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Gift cards available at all Picazzo’s locations.Flagstaff ~ Paradise Valley ~ Scottsdale ~ Sedona

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Your conscious life

M a g a z i n e

Your conscious life

M a g a z i n e

Your conscious life

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Your conscious life

M a g a z i n e



John Burkhart Jennifer Burkhart

365 Organic Almond Butter (creamy)

Living Tree Community Foods

Organic Cashew Butter

Kettle BrandHazelnut Butter

HE SAIDSpoiler alert: This one tasted a lot like almonds. It was smooth and buttery, and had very tiny bits of almond. I had quite a workout mixing this almond butter to make it smooth enough to spread, though.

SHE SAIDYou might want to enlist He-Man to stir it for you, but it will be worth the effort once it’s ready to spread. This one was smooth, creamy and full of sweet almond flavor – totally the way to go to mix up the ol’ boring PB&J.

HE SAIDWhy have I been messing around with peanut butter all this time? This stuff is perfect for sandwiches! It was velvety, light and had a nice cashew flavor. Bring on the CB&Js!

SHE SAIDIf you’re willing to put your merry mug on the label, it must be a tasty product. Bingo! Creamy, sweet and mild, this delish butter would pair nicely with sauces, desserts, fruit, or sandwiches.

HE SAIDNormally the only way I eat sunflower seeds is heavily salted, so I had a misconception that this would taste the same. It didn’t. It was very smooth and almost sweet. I wouldn’t recommend bringing a jar of this to a baseball game, though.

SHE SAIDWow. I would totally slather this savory spread on crackers, fruit, veggies or sandwiches. It was like eating sunflower seeds without all the work. Excellent source of folate too!

HE SAIDThey should use this stuff for brick mortar. I murdered the tub with a butter knife for fifteen minutes and it still wasn’t mixed! The earthy hazelnut flavor was so unique that it would be tough to use, although I could see it going well with chocolate.

SHE SAIDWarning: Must LOVE hazelnuts! This intensely flavored spread would be better in a holiday dessert than a sandwich. And you’ll definitely need He-Man to stir this one too.

HE SAIDArtisana’s butter had a delicious pecan flavor – like eating the top of a pecan pie. But it was so dense that it nearly glued my mouth shut. I’m going to recommend this one to all my loud-mouthed co-workers and my neighbor’s barking dog. P.S. It was insanely expensive.

SHE SAIDYum! This non-oily, hearty spread was slightly crunchy, with a rich pecan flavor. It’s a bit dense for sandwiches – but might be tasty in homemade chocolate pecan bars!

Artisana Raw, Organic Pecan

Butter

Once Again Organic Sunflower

Seed Butter

Everyone “butter” listen up! This month our green couple geared up their PB&Js in search of the best nut butter. Find out which ones were sandwich-worthy.

greenlivingaz.com December 2012 | greenliving X

She’s Green

He’s Green

He gave it: She gave it:

She gave it:He gave it:





RecipesRecipes

X greenliving | November 2012 greenlivingaz.comComment on this article atgreenlivingaz.com

PREPARATION1. Heatoliveoil.Addgarlic,eggplant,redonions,zucchiniand

capers.Sautéuntilvegetablearetranslucent.2.Deglazepanwithwhitewine.Addmarinaraandcrackedred

pepper.Andheatuntilhot.Addgrapetomatoesandsalttotaste.

3.Inaseparatepanoronthebarbecue,grillzucchinispearswithsalt,pepperandoliveoil.Slicezucchiniintospears.

INGREDIENTS • 1eachButternutsquash• ¼cupofmascarponecheese• ¼teaspoonofcinnamon• Honeyasneeded• Saltandwhitepepperasneeded• Candiedwalnutsorpecansasneeded

PREPARATION1. Cutsquashinhalfandremovetheseeds.2.Seasonthecutsidewithsaltandwhitepepper–thenplace

cutsidedownonalightlyoiledsheettray.3.Roastina375-degreeovenfor20minutesoruntiltheflesh

issofttothetouch.4.Whencool,separatethefleshfromskinwithakitchen

spoonandplaceinafoodprocessor.5.Addmascarponeandcinnamonprocessuntilthemixtureis

creamy.Seasonmixturetotastewiththesalt,pepperandhoney.

6.Spoonsquashmixtureontoalightlytoastedcrostiniandgarnishwithyourfavoritecandiedwalnutorpecan.

Recipe and photo courtesy of Executive Chef Christopher Nicosia | Sassi | Scottsdale

ITALIAN HOLIDAY VEGGIES

PLATING: Placespearsonfourcornersofabowl.Placethevegetablemixtureinthemiddleofthebowl.SprinkleshreddedParmesanontop.Enjoy!

Recipe and photo courtesy of Executive Chef Vince Bombarito Vito’s Pizza & Italian Ristorante | Scottsdale

BUTTERNUT SQUASH CROSTINI WITH CANDIED WALNUTS

INGREDIENTS• 1tablespoonsoliveoil,plus

extraforgrilling• 1teaspoonmincedgarlic• 1/4cupof1/4”diced,

skinnedeggplant• 1tablespoonredonioncut

in1/4”pieces• 1/4cupzucchini,diced• 1zucchini,cutintospears

• 1tablespooncapers• 1ozwhitewine• 1/4cupmarinarasauce• 1/4cupgrapetomatoes,

halved• Salttotaste• Crackedredpeppertotaste


RecipesRecipes

greenlivingaz.com November 2012 | greenliving 46

INGREDIENTS• 1(15-ounce,or425g)canchickpeas,

rinsedanddrained• 3tablespoons(45g)tahini(sesame

seedpastefoundintheethnicfoodsection,oruseunsweetenedalmondbutter)

• 1lemonseparatedinto1teaspoon(2g)gratedzest,3tablespoons(45ml)juice

• 3tablespoons(45ml)organicorreducedsodiumvegetablebroth

• ½teaspoonsalt• ¼teaspoongarlicpowder• ¼teaspoonfreshlygroundblack

pepper• 1tablespoon(15ml)extra-virginolive

oil• 1cup(230g)nonfatplainGreekyogurt

7-LAYER LEMON HUMMUS & PESTO YOGURT DIP

PREPARATION1. Puréechickpeas,tahini,lemonjuice,lemonzest,broth,salt,garlicpowder,andpepperinafoodprocessoruntilsmooth.2.Drizzleinoliveoil.Spreadhummusevenlyinthebottomofa9x9-inch(23x23cm)glassdish.3.Stirtogetheryogurtandpestoandspoonoverhummus.4.Evenlysprinklethecheese,followedbysinglelayersoftomatoes,cucumbers,scallions,andolives.5.Enjoythisdishonthesameorthenextdayforoptimalfreshness.

*Ifusingbottledpesto–chooseonemadewitholiveoil.

Recipe and photo reprinted with permission from Michelle Dudash, RD, Le Cordon Bleu-certified chef and author the new book “Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love.”

• 1/3cup(87g)basilpesto• 1cup(80g)shredded(notgrated)

Parmesancheese(orusecrumbledfetaforastrongertaste)

• 1largetomato,seeded,diced¼inch,or6mm(1cup,or180g)

• 1smallcucumber,peeled,seededwithaspoon,anddiced(about¾cup,or101g)

• 1/3cup(33g)thinlyslicedscallions• 1/3cup(33g)pittedkalamataolives,

sliced• Grilledortoastedwhole-grainpita

chipsorflatbreadtornintopieces,romainehearts

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The humble cranberry has long been considered one of the most versatile fruits due to its unique flavor and powerful health promoting properties. Each cranberry has a unique tart and

tangy flavor, making it an ideal ingredient in a wide range of recipes.

Cranberries are easy to incorporate into your diet:

a healthy snack

favorite smoothie

How did cranberries get their name?

When the first Europeans arrived in

Indians introduced them to the very special red berry. Because the plant’s blossoms

resembled the head of a crane when they waved in the wind, the settlers named it “crane berry”,

which was later shortened to “cranberry”.

2 Facts & Cranberry – A versatile power berry with a light, tart flavor

¹⁵Recipe Ideas

Cranberry Wholemeal Chocolate Muffins

and salt in medium bowl; set aside.

wet ingredients to dry ingredients (cranberries and chocolate

sugar on top of muffins, if desired.

25036-8.indd 2 8/11/08 12:43:48 PM

The humble cranberry has long been considered one of the most versatile fruits due to its unique flavor and powerful health promoting properties. Each cranberry has a unique tart and

tangy flavor, making it an ideal ingredient in a wide range of recipes.

Cranberries are easy to incorporate into your diet:

a healthy snack

favorite smoothie

How did cranberries get their name?

When the first Europeans arrived in

Indians introduced them to the very special red berry. Because the plant’s blossoms

resembled the head of a crane when they waved in the wind, the settlers named it “crane berry”,

which was later shortened to “cranberry”.

2 Facts & Cranberry – A versatile power berry with a light, tart flavor

¹⁵Recipe Ideas

Cranberry Wholemeal Chocolate Muffins

and salt in medium bowl; set aside.

wet ingredients to dry ingredients (cranberries and chocolate

sugar on top of muffins, if desired.

25036-8.indd 2 8/11/08 12:43:48 PM

Where are cranberries grown?

well as cranberry sauce.

When are cranberries in season?

Figures ³

Cranberries (Vaccinium marcocarpon) should not be confused with the European lingonberry (Vaccinium vitis-idaea). While both plants belong to the heather plant family, their characteristics and content substances differ considerably. Olive-sized cranberries have large amounts of lightly colored, firm pulp and an intensive taste with a fine, tart note. Lingonberries, on the other hand, are pea-sized with little pulp and many seeds.

D I D Y O U K N O W ?

¹⁴ Cranberry Cuisine

Cranberry-Berry Smoothie

Blend all ingredients until smooth.

25036-8.indd 3 8/11/08 12:43:49 PM

Versatility ¹³

…is an indispensible addition to any sandwich, especially ones with turkey.

Cranberry powder

…is available in pharmacies and health food stores in the form of nutraceuticals. Cranberry capsules and tablets are a convenient way for people to get their daily intake of cranberries and help keep the bladder and urinary tract healthy.

Dried sweetened cranberries

…are great as a snack between meals, in salads, yogurts or with fresh fruit.

other berries or dried fruit can be substituted

with dried sweetened cranberries.

Dried sweetened cranbe

…are great as a snsalads, yogu

f

Cranberry sauce

Cranberries hang on low-lying vines, some of which are

beds called “bogs” or “marshes” filled with sand, peat, gravel and clay.

The cranberry year

cranberry plant develop new leaves. In June they begin growing light pink blossoms. When fully blossomed, tiny green dots become evident - these later

plants prepare for their long winter pause.

The harvest begins in September

⁴ Cultivation…

ves. pink d, tiny

25036-8.indd 4 8/11/08 12:43:50 PM

⁵...and Harvest

The dry harvest

Growers use small harvesting machines resembling a lawn mower. Rotating rakes pluck the berries directly from the vines. The fruit is transported to a conveyer belt and stored.

The wet harvest

Cranberries float – thanks to four air chambers found inside each berry. This ability assists growers during the

with water and using a special machine to separate the berries from their vine. The berries then float to the top of the pool in a sea of red bliss. They are then scooped up by the growers. Once they are harvested, the berries are transported onto trucks by conveyer belts and sent to

harvested by this method.

Cranberries can be usedyear-round to provide numerousrecipes with a fruity, tart flavor and add

cranberries can be used in all recipes when frozen berries

of dried sweetened cranberries can be substituted for one cup of frozen cranberries.

Frozen cranberries

To ensure cranberries are available year-round purchase several bags of fresh cranberries during the harvest-season and freeze them for use throughout the year.

¹² Versatility

Cranberry juice

…tastes deliciously fruity with a light,

or alcoholic drinks.

25036-8.indd 5 8/11/08 12:43:52 PM

Selections from the booklet, “Cranberries: The Healthy Power Berry,” by the Cranberry Marketing Committee, uscranberries.com

From a native American cure-all to a modern household remedy

a medicine as well as a food. They used the berries to treat wounds and alleviate pain. Today, cranberry health benefits are well known, particularly in the fruit’s ability to reduce the reoccurrence of urinary tract infections – because the delicious berries have a characteristic that makes them unique among all other fruits.

The anti-adhesion effect

Imagine the two sides of a hook and loop tape like you find on velcro. If a sheet of paper is placed between the two, the hooks on one side cannot touch the loops on the other side. This prevents adhesion and the fastener cannot close. The cranberry’s anti-adhesion effect is based on this same principle.

⁶

PACs are colorless, bitter substances which are also found in chocolate or grapes among other foods. The substances found in cranberries, however, contain a uniquely different structure which makes their effect one of a kind.


Source: www.cranberryinstitute.org

Healthy Effects of Cranberries

Everyday Health...

The secondary plant substances in cranberries that are responsible for their anti-adhesion effect will tolerate heat and are maintained when they are cooked.


Packed inside of 100 g …

…of fresh cranberries

…of dried cranberries

Source: www.nutritiondata.com

¹¹

25036-8.indd 6 8/11/08 12:43:53 PM

⁷

The anti-adhesion effect makes cranberries unique

Cranberries contain secondary plant substances which possess a special ability. They prevent bacteria from adhering to mucus membranes. That makes the berry unique. The anti-adhesion effect attributed to

to simply be flushed out of the urinary tract before an infection in the bladder or kidney can occur.


Model:

Certain disease-causing bacteria

Body tissues

Infection occurred


Body tissues

Cranberry compounds (PACs)

Infection blocked


What form of cranberries are best and how often should they be consumed?

all forms of cranberries provide the same health benefits.

People who suffer occasional urinary tract infections should consume two portions of cranberries daily for around the clock protection. The anti-adhesion effect

remains in the body for up to ten hours.

¹⁰ Everyday Health...

25036-8.indd 7 8/11/08 12:43:55 PM

⁷





Model:


Body tissues

Infection occurred


Body tissues


Infection blocked







25036-8.indd 7 8/11/08 12:43:55 PM

⁷





Model:


Body tissues

Infection occurred


Body tissues


Infection blocked







25036-8.indd 7 8/11/08 12:43:55 PM

⁷





Model:


Body tissues

Infection occurred


Body tissues


Infection blocked







25036-8.indd 7 8/11/08 12:43:55 PM

CranberriesThe Healthy Power Berry





⁶





Everyday Health...







¹¹

25036-8.indd 6 8/11/08 12:43:53 PM





⁶





Everyday Health...







¹¹

25036-8.indd 6 8/11/08 12:43:53 PM


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