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  • Editor’s Note (39)
  • Press Release (11)
  • Recipes (124)

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Holiday Cocktail

Can you believe it’s almost the end of the year? Where did 2014 go? I am happy to say that this year has bestowed many blessings upon my family and me, and I hope it has done the same for you.

December is filled with the continuation of celebrations that often include family, friends and, of course, food. But we invite you to reprogram your thinking this year to focus on what the season means to you from a religious or spiritual standpoint, or something else entirely. Read more


By Anton G. Camarota, PhD

One of the most encouraging articles that I have come across recently was entitled “This Restaurant Hasn’t Taken Out the Trash in Two Years.” The author describes how the entire amount of trash that the Sandwich Me In restaurant in Chicago has generated since May 2012 is less than one 13-gallon drawstring bag, which is about equal to what a similar restaurant would produce in just one hour. The owner, Justin Vraney, has committed to creating a zero-waste business that reuses leftovers, composts food waste, uses renewable energy, buys local fresh food and operates only high-efficiency appliances. Vraney has also eliminated packaging waste by avoiding the purchase of processed food of any kind.

Read more

Posted by greenlivingaz


by Rachel Luman

The season for entertaining is upon us, and whether you’re making plans for a festive bash or an intimate gathering, a catered meal can take the stress of menu planning off your plate. But food preparation and delivery can also come with excessive water use (all those dishes!), food and packaging waste and a compromise in the ethics and quality of what’s on your plate. If the thought of all this waste has you feeling less than jolly, consider having an eco-conscious feast brought to you by one of the Valley’s best earth-friendly catering companies. Read more

Geothermal Home

By Mary Burritt

A brick-paved circular drive nudges visitors toward the arched front portico of a white stucco home — a home with no obvious feature indicating the über green, sustainable technology embedded within. The tile roof, decorative sills and green lawn of this Paradise Valley home promise elegance, and completely conceal the energy efficiency throughout the interior. Read more

Posted by greenlivingaz

The Southern Arizona Arts and Cultural Alliance partnered with the World Margarita Championship on October 18th, featuring 20 finalists from Tucson Originals restaurants who prepared their finest margarita entries for judges and attendees alike. Here, we share the recipes of the Judges’ Choice and People’s Choice winners.

 Senor Yakuza

1st Place, Judges’ Choice 
by Mixologist Aaron DeFeo, Casino del Sol Resort

This margarita uses Japanese flavors to accentuate the traditional form of the margarita.

Casino del Sol - CREDIT Tucson Foodie


1 ½ oz. Don Julio Blanco

1/2 oz. Pierre Ferrand dry orange curacao

1 oz. Shiso agave syrup

3/4 oz. lime juice

1/4 oz. Yuzu


  1. Shake ingredients over ice and strain into a chilled cocktail coupe.
  2. Top with cucumber foam and garnish with a shiso leaf.

Read more

Posted by greenlivingaz


This healthy raw recipe by Haley Cloud of Living Raw by Grace will lighten up your Thanksgiving feast without sacrificing the flavors of the season.


2 cups fresh cranberries
1 orange, peeled
1 apple, quartered
1 cup dates, pitted


  1. Blend together the fruits with the dates until smooth.
  2. Sprinkle with cinnamon.


Find more delicious recipes at

Reimagine Phoenix Kids

By Molly Cerreta Smith

Along with getting Phoenix residents involved in recycling for the Reimagine Phoenix Transforming Trash Into Resources initiative, the City of Phoenix has partnered with Keep Phoenix Beautiful, the local affiliate of Keep America Beautiful, to create a book Reimagine Phoenix, as well as two activity books specific to grades Kindergarten through third and fourth through seventh, to help children of all ages learn about the importance of recycling. Read more