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EEATATFFRESHRESHAZAZFF O RO R AA R I Z O N AR I Z O N A LL O C A L V O R E SO C A L V O R E S

Winter 2009

In This Issue:Yuma Celebrates Lettuce DaysKeeps us all “a-head” of the crowd!

A (R)evolution in TeaBrewed up right here in Arizona

Eat Fresh in ColoradoTravel and keep fresh

Eat Fresh at Home, too!What’s freshest this season

Farm to SchoolGetting fresh with Arizona’s Students

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EatFreshAZ Winter 2009

Recently Iread a sta-tistic thatsuggestedwe are los-ing our“ f a m i l y ”farms. It

was piled in to a list of “24Things That Are About to Be-come Extinct in America.”Among the things listed weremilkmen and dial-up Internetaccess.

This attitude seems to relegatethe “family” farm to somequaint and distant pastoralpast that only exists in moviereels or some Hollywood de-piction of life in black andwhite. It does not take in toaccount the modern farm,which may use such modernmarketing techniques as Com-munity Supported Agricultureto survive.

What’s more, as the locavoremovement (or as we like to callit, “localvore”) grows withevery reported outbreak ofsome poisoning or another,folks know the place to turn isthe local, family owned opera-tion (big or small). Even if it isa “corporation” (an appelationthat’s gotten a bad rap lately),if they’re in and of your com-munity, they are a local farm.

With an estimated population

of over six million in the state,Arizonans are over 660,000rural residents. There aresome 10,000 farms listed withthe Arizona Farm Bureau, andcertainly some of those farmsare “small!”

With a 2007 volume of $1.1billion dollars total in Arizona,agriculture is still strong in ourstate. You might think thatwith Yuma being the winterlettuce capital of the world(see the article on Yuma’s Let-tuce Days Celebration) that let-tuce would be our number oneproduction. But in fact, it’sdairy! Lettuce comes in num-ber three, behind dairy prod-ucts and cattle.

Granted, Yuma County is num-ber one in agricultural sales,but Maricopa County is num-ber 2! (This being based on2002 numbers, the most re-cent the Bureau has online.)

Small or large community sup-ported farms are perhaps themost important commoditywe can have in this difficulteconomy. There’s no betterway to keep money in yourcommunity, to my mind, thanto buy locally produced edibleproducts and support localbusinesses. It’s good for theeconomy, and it’s good foryou!-Steve Gresser

EatFreshAZPO Box 5124

Scottsdale, AZ 85261-5124

Phone (602) 617-8621

Online [email protected]

EatFreshAZ strives to provide its readers withthe best possible service

To write to the editor, either send a letter tothe above address or, for fast service, email.

EatFreshAZ is a quarterly, seasonal publicationof EatFreshAZ L.L.C. and is wholly located inthe state of Arizona. All rights reserved. Sub-scriptions are $40 annually for domestic mail-ing. For further information on subscriptions,advertising, distribution, deadlines, and sub-missions, please write to the above email ad-dress or call the phone number. No part ofthis publication may be used or copied with-out the express written permission of the pub-lisher. ©2008 Every effort is made to avoiderrors, misspellings, and omissions. If an errorcomes to your attention, please accept oursincerest apologies and notify us. Thank you.

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ON THE COVERLettuce from YumaBy Chuck Malone

Publisher/Editor Stephen Gresser

Photographer(Unless Otherwise Credited)

Barbara GresserStephen Gresser

Graphic Design Barbara Gresser

Web Design Barbara Gresser

Distribution Stephen Gresser

Advertising Sales Doreen Stackel602-953-1279

From the Editor

Table of Contents

What’s Freshest This Season ..............................................................Want to eat fresh, AZ? Check this list!

........................................... 3

Pastoral Past Times ................................................................................Elise Oberliesen takes us to Colorado for eating fresh while we travel!

........................................... 4

First Lady of Tea ......................................................................................High tea and tea parties bring the flavor of England to Arizona

.............................................6

Yuma Lettuce Days Celebration .........................................................The folks in Yuma teach us how to stay “a head” of the curve. Get it?

............................................ 8

Farm to School ..........................................................................................Local producers bring produce directly to Arizona’s school children

........................................... 11

Home Gardening Tip .................................................................................This recipe for black gold compost helps home gardeners go to ground!

......................................... 12

Old Town, Fresh Food ..............................................................................Two new markets in downtown Scottsdale bring more than just fresh produce

.......................................... 13

North Valley Organics ............................................................................Communities come together to eat better and fresher

.......................................... 16

The Majors .................................................................................................You say you want a (R)evolution ... Tea? Made right here in Arizona!

.......................................... 17

Fresh Ricotta .............................................................................................Can’t get fresher than made yourself! One writer’s experience ...

.......................................... 19

High in the Mountains ...........................................................................Flagstaff Brew Pubs put freshly made beer in our glasses!

......................................... 20

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WWhhaatt’’ss FFrreesshheesstt TThhiiss SSeeaassoonnMake your resolution to eat more of these…

By Sara Jacoby

It’s the season of Citrus, Soup, Salad, and Stir fry. This season’s freshest picked produce lends itself to a varietyof dishes from Asia and the Middle East. Be on the lookout for these in your garden and at the market:

Jerusalem artichoke

Arugula

Asparagus

Garbanzo, Lentil, and Fava Beans – just add parsleyand lemon juice!

Beet

Bok Choy

Broccoli

Brussel Sprouts – Sautee with bacon, walnuts & nutmeg

Cabbage

Celery

Carrot – look for yellow, maroon, and heirloom varieties

Cauliflower – look for orange and purple varieties

Cilantro – use with carrots, cabbage and citrus in Thairecipes

Citrus – get your extra boost of Vitamin C

Collard Greens

Dill – use in a light vinaigrette with your salad greens

Dates – local Medjool harvest begins in March

Fennel

Endive

Kale

Leeks

Lettuce

Mint – Best friends with Lamb

Mustard Greens

Scallions

Oregano

Parsley

Peas

Radish

Rutabaga

Sage

Spinach

Swiss Chard – a colorful substitute for Spinach

Thyme

Turnips

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FRASER, COLO—Melting snow and the season-ally retired chairlifts in the Winter Park and Fraserarea oft bring skiers and snowboarders to that sadjuncture when it comes time to stow away bulkygear into closets and sheds. And that last ski train,with its familiar whistle, chugs out of town until nextseason.

Hey, that just means veggie season heating up!Soon the guests at Wild Horse Inn Bed and Break-fast can delight in fresh foods huddled up on theirplates. With salad bowls bursting in spring mix ordelicately arranged roasted beets with olive oil a-drizzle, guests will soon enjoy sweet creations andrevel in knowing much of it is locally grown.

Innkeeper Christine French has a few spring timefavorites. “I love the arugula, and fresh strawber-ries. Early spring veggies come in around May; welove spinach time!,” said French, who owns the10-room inn with husband John. Nestled in thepines, the inn is located in Fraser, Colorado, nearthe world-renowned Winter Park ski area, Sol Vistaand nearby western entrance to Rocky MountainNational Park.

What will this year’s harvest bring? That depends,says the inn’s chef Dace Voit, as he refers to theharsh growing season reminiscent of mountainousfarming. Mother Nature has final say on the sea-son’s bounty. Voit said produce runs from localfarmers, Carol and Joe Morales shuffle in fromabout May to October or November. “The growingseason is much shorter than on the Front Rangeand on the planes,” said Voit. “It depends how longwinter lasts.”

Located on the northwestern slope of Colorado,the Morales run Morales Farms Inc., on their 176acre farm located in Granby, Colorado. Why thecouple, in their upper years, continue this labor of

love that supplies fresh locally grown vegetablesto 50 area restaurants, including the inn, has to dowith the pleasure it brings them. No small under-taking, but rather an impressive effort with greatpurpose, farming affords the couple a knowing thatthey’ve done their part to sustain a community withwholesome fresh veggies.

At about 8,300 feet, the Morales are intimately con-nected to the word challenge. The harsh environ-ment has brought many lessons, says CarolMorales. “We’ve had our successes and our fail-ures due to the environment,” she said. We canlose the whole crop in one cold night.” Althoughit’s not certified organic, Morales Farms followsstrict guidelines and Carol said they produce theirvegetables naturally.

Innkeepers like the Frenches who work directlywith the farmer have a better chance at pleasingeven the pickiest of palates. “Foodies commentthat they love the foods we use,” French said. “It’simportant to use fresh foods because that’s whatmakes the food stand out.”

The chef is keenly aware of what it takes to bringhigh quality to the cuisine and to the customer.When possible, Voit prefers working with a farmerover a purveyor because he knows he can put to-gether a better tasting menu. “If I have an option ofworking with Carol, I do,” said Voit. To punch upthe flavor, Voit said he stocks up on Carol’s freshtarragon every chance he gets. “I try to buy it anduse it up,” he said.

When people stay at the inn they that want to knowthat the quality is good, said Voit. Customers canquickly size up the value of their accommodationswhen the foods burst with flavor and freshness.“Her cabbage is probably the best, it has a sweet-ness to it,” said Voit. “It’s not a taste easily found

Farmers help bed and bread clubs dish up fresh foodsElise Oberliesen, freelance writer from Colorado

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at the local grocer,” he said.

Carol gets to know her customers personally,whether she delivers fresh zucchini, swiss chard,or sugar snaps. It requires her to manage the finerdetails. And she enjoys the challenge of giving areachefs exactly what they need. “Having an intimaterelationship with the chef, [knowing] whether theywant beets the size of golf balls or turnips the sizeof a softball,” said Morales.

Voit likes working with Carol’s spinach. He said ithas a rare quality about it. “The mineral content inthe soil lends itself to a real Earthy flavor,” Voit said.“The leaves are hearty because of the harsh cli-mate and they stand up better in the cookingprocess.”

Waking up with flavorImagine waking up to the dancing aromas of gingerpumpkin pancakes or orange stuffed French toast.Soon enough, your taste buds will know all aboutimmediate gratification. “Breakfast is not to bemissed around here,” said Christine French. Herhusband John does most of the breakfast cooking.And his specialty is called, “John’s Famous Break-fast Potatoes,” said French. Get ‘em while they’rehot, they may disappear!

John sautés the dish in olive oil, fresh garlic andonion, garlic salt, Korean black pepper, and seasalt to give the dish its expressive flavor. “In thesummer when there’s fresh herbs, he uses Rose-mary and Thyme,” Christine said.

Want to sleep in?No problem. Just order a picnic basket and Frenchwill have it delivered right to you, complete with ce-real, fruit and baked goods. In the basket you maydelight in the yummy white chocolate raspberrymuffins, cinnamon rolls or lemon scones.

Besides wonderful cuisine and cheerful hospitality,the inn won’t disappoint. Upon arrival the beauty

and fortitude steeped in the rugged mountains willjumpstart tired bones after walking through the wel-coming doors. Sturdy construction and the 400-year old logs wrap the mountain lodge from floor toceiling. High-rise ceilings may have you searchingfor a long rope to swing from ceiling post to ceilingpost like Tarzan.

Each room, with unique flair is within themed décor.With wild horses in mind you will find rooms ap-propriately named, from Buckskin, to Palomino, ormy favorite, the Appaloosa. Décor jostles betweenrustic mountain flair to signature Santa Fe styling.And with a look that feeds the eyes the way thefood feeds, the pallate, taking in each savory de-tail. The elements delicately juxtaposed make thisspace one of a kind.

For privacy seekers who desire a more undis-closed location, the property offers three cabinsthat peek out of the woodland surroundings. Itmakes a magical setting no matter the season.Cast against the jagged, giant Rockies, where skyand the land greet one another, in these parts, youwill soon realize you’ve stepped right into God’scountry.

Relaxing at the inn is not hard to do. Wary travelerswon’t want to miss a chance to soak away the day’sstress in an authentic claw-footed tub, should yoube lucky enough to get this room assignment. Oth-erwise, jetted tubs will do the job just fine. Re-gardless, rooms are nicely appointed with featuresthat make the stay inviting. Bring a favorite readbecause the many fireplaces offer just the rightgrounds for snuggling into a book. Room and cabinrates vary, but French said prices range from $150-275 per night.

For more information visit them online at www.wildhorseinn.com.

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Folks in the Valley who need a good old fashioned tea party cancall on the “First Lady of Tea.” Brenda Williams, asoftspoken Grand Dame who looks every bit the part.Born and raised in Warwickshire, England, Williamsrelocated to the West Valley in 1999 after spendingmany years in the retail side of the tea business inColorado.

Since 2001, she’s been a mobile tea hostess, bring-ing her teapot, scones and finger sandwiches toclients around the Valley. To date, Williams haspresided at more than 400 authentic British afternoonteas in homes and businesses from Scottsdale toSurprise.

Williams, who operated a tea room in Denver for 13years prior to moving to Arizona, is also an author,presenter and chef. She’s written a tea primer, A Spotof Tea, and marketed a line of scone mixes and othertea products at specialty food shows in San Fran-cisco and New York.

When Williams landed in Surprise eight years ago,she considered opening a store, but soon realized

that she had a more unique service to offer. “A lot ofpeople don’t know the difference between high teaand afternoon tea,” Williams says. “But people likethe idea of an afternoon social hour.”

In Britain, an afternoon tea, which Williams serves, isa lighter repast held midday, while a high tea is a fullmeal served around 6 p.m.

The average tea served by Williams lasts about twohours and includes four types of tea along with fingersandwiches, scones and petit fours. As Williamspours out, she fields questions on the history of teaalong with proper etiquette for imbibing (don’t slurpfrom the spoon or stir against the side of the cup).She even does the dishes, or “washing up,” as theBrits like to say, so that the hostess can enjoy theevent as well.

Williams has poured for guests ranging in age from 6to 90 at birthday and anniversary celebrations, RedHat meetings, church groups and neighborhoodmeetings. Museums and other civic organizationsalso hire Williams for her lively and polished presen-tations, including a recent stint at the Phoenix Mu-seum of History in February. Most of the sippersprefer a no-nonsense blend called P.G. Tips. “It’s alovely black tea that’s a household name in England,”Williams says. “People seem to prefer that to any-thing more exotic.”

Some of the guests are collectors of tea memorabiliawho bring their own cup and saucer for the event. Teatime also sparks informal travelogues as well. “Oftenguests planning a trip will ask me about what to seeand do in England,” Williams says. “It’s good to beable to talk about my homeland.”

FFiirrsstt LLaaddyy ooff TTeeaaBy Claire Bush

“Women are like teabags. They don’t know how strong they are until they get into hot water.”- Eleanor Roosevelt

Sandwiches and Fruit for Brenda’s TeaPhoto by Claire bush

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As in fashion, music and cuisine preferences, anaffinity for tea moves in cycles. “Normally an in-terest in tea peaks after about seven years. Thetrend we’re in now has continued for more thantwice that long,” Williams says.

Still, Americans have a long way to go before theyreach tea consumption levels of the average Eu-ropean. “The British drink seven cups of tea perperson every day, and the Irish ten,” Williamssays. “We’re lagging a bit behind that.”

Many of the party-goers are there to learn the rit-ual so that they can repeat it at home with theirfamilies, Williams says. The tea hostess has alsoseen a rise in the number of young mothers shehas as clients. “Many women today are workingat home based businesses at least part of thetime, along with raising their families,” Williamssays. “Taking an afternoon tea allows them to re-connect with the children as well as friends andneighbors.”

“It’s a way to enjoy the rhythm of the day.”

For more information or to reach Brenda, go tohttp://www.everythingfamily.net/aspotoftea.htm

Ms. Williams Tends to Her TidbitsPhoto by Claire bush

Sweets and Treats For a Lovely TeaPhoto by Claire bush

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Thousands of locals, part time locals, and tourists alike areheaded to Historic Downtown Yuma, Arizona on January 23,24, and 25, 2009. What’s the occasion, you ask? It’s the 11thannual Yuma Lettuce Days festival, of course.

Each year, in the midst of the growing season, the “LettuceCapital of the World” celebrates its agricultural heritage with athree-day event, showcasing its produce, farm machinery, andregional attractions. Lettuce Days, now in its 11th year, wasoriginally started in 1998, assisted by the AZ Department ofAgriculture and the Arizona Main Street Corp. to spotlight thestar of the produce community. Over the years, the event hascontinued to grow and offer an environment full of displays,crafts, food, entertainment, and fun, fun, fun!

Did you know that the region surrounding Yuma produces over90 percent of our country’s winter lettuce crop? Or that lettuceis the leading lady in the 900 million dollar-a-year agricultural in-dustry in Yuma County?

A primitive, nearly wild form of lettuce (Lactuca sativa) is knownto have existed in or around the Mediterranean basin over 2500years ago, where local Egyptians extracted cooking oil from itsseeds. The first written evidence of lettuce culture was de-scribed by Herodotus, who wrote that lettuce was found on thetables of Persian kings in 550 B.C.

Since its domestication from a weedy species, lettuce has be-come the food of choice among Localvores, and a Cinderellastory of a throw-away weed making it big time into the heartand stomach of millions of people around the globe.

Yuma Heritage Festivals, sponsor and host of the local event,anticipates over 40,000 attendees at this year’s annual affair.

“There is something for everyone, at Yuma Lettuce Days,” saysevent coordinator, Dorothy Young, from her modest office lo-cated in the historic Old City Hall. From dance contests, streetperformers, and Arizona grown displays, to lettuce soup, cab-bage bowling, and games for young and old alike.

Dorothy and her staff of one (two, if you count Fancy, a Stan-dard Party Poodle who doubles as office “greeter”) work tire-lessly to bring culture and education to this agriculturalcommunity. In addition to free AG Tours, this year’s event willfeature an Arts & Crafts Festival where you can feed your cre-ative side as well as enjoy first rate entertainment, Salad Dress-ing contest, and Lettuce-Seed Packet give away.Opening ceremonies for the Yuma Lettuce Days celebration willkick off at 10:00am, Friday, January 23, 2009, at the ParsleyStage located in the 100 block of Main Street, with a flag rais-ing ceremony by the local Marine Honor Guard.

Although the main objective of Lettuce Days is to put the com-munity in touch with its agricultural roots, it has taken on theimage of a “county fair,” with such attractions as the “Iron ChefContest” (featuring culinary students from local high schools)and the “Hat Full of Vegetables” contest to become the next“Chiquita Lolita Lettuce Lady.”

More than 80 vendors will line the streets selling everythingfrom polish sausage to pottery to original music compositions.

A HEAD OF THE CURVEBy Chuck Malone

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You’ll want to stop by each booth and savor the diversity of of-ferings.

You might want to take in some foot-stomping blue grass musicat the Parsley Stage in downtown Yuma, or gather with youngand old alike to enjoy a local street artist perform his unique tal-ent while you sip a cool glass of homemade lemonade, or pickat a batch of multi-colored cotton candy. Have you ever wantedto taste the famous “date shake” so popular during the Route 66days of years past? Now is your chance, at the 11th annualLettuce Days celebration.

Picture the southwest’s largest salad bar, lavishly decoratedwith the season’s best bounty of freshly harvested vegetablessuch as broccoli, cauliflower, cabbage, carrots, radishes, and ofcourse cold and crisp lettuce. Add a plentiful assortment of yourfavorite toppings and you have “lunch,” with proceeds benefit-ing the Yuma 4-H and FFA clubs.

Be sure to stop by the Farmers Market, an event favorite, andload up your basket with plenty of fresh winter vegetables totake home. All purchases will aid the Yuma Community FoodBank, a non-profit organization that provides 15 emergency and

supplemental food programs to area residents in need. Farm-ers Market also features a multitude of specialty vendors thatoffer Holiday Crafts, Celebrity Paintings, Handmade Jewelry,Wickless Candles, Emu Oils, Aroma Therapy products, PottedPlants, Fashion Jewelry, Handmade Quilts, Bags, and LadiesClothes. There will be Mexican food, Kettle Korn, and otherfood vendors available as well. You will find the Farmers Mar-ket open 10am-3pm, every Tuesday from December 2nd –March 31st in the 200 block of Main Street, Historic DowntownYuma. Contact Shelly at 928-343-1243 for information aboutFarmers Market.

“Yuma Lettuce Days is a celebration of agriculture by the com-munity,” proclaims Dorothy Young, event coordinator. “It givesus a chance to thank and give recognition to the growers, har-vesters, shippers, and packers, who make such a valuable con-tribution to our community.”

Because of its proximity, 20 miles from the Mexican border,Yuma has access to a large pool of immigrant workers whohave gained U.S. citizenship or legal permanent residence butchoose to live just across the border.

Each day during harvest season, usually in the predawn dark-ness, hundreds of farm workers, known as lechugueros, or let-tuce people, clothed in hooded sweatshirts, some withneckerchiefs and wide-brimmed hats, prepare to enter the fieldswhere they will spend a long work day harvesting winter veg-etables that will serve a majority of the country. They stand inlong lines for two hours or more to pass through the U.S. portof entry in San Luis, Ariz., where customs agents carefully ex-amine their entry documents. For years, these workers haveserved as the backbone of the region’s largest industry, whichpumps about $1.5 billion dollars annually, into Yuma County. To

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say they are essential to the economy of the region would be adrastic understatement. They are the “key” to a successful har-vest.

Machinery used in the harvesting of local crops will be on dis-play.

This year’s event will carry on the goal of educating communityyouth about the importance of agriculture study in the class-room. Over 500 elementary age youth will participate in alearning environment as they tour four different stations of “Agin the Classroom,” assisted by the Yuma High School FutureFarmers of America (“FFA”) members. FFA is a school clubdedicated to farming and agriculture, and developed by Arizonateachers and the Arizona Foundation for Agricultural Literacy.“It is a great sight to see our youth working together, in a whole-some environment,” says Event Coordinator Dorothy Young.The older FFA members volunteer their time and effort to helpset up displays, maintain the booths, and assist in teaching andpromoting the Yuma agriculture culture.

Do you have your own salad dressing creation? Then plan toparticipate in the first Lettuce Days Salad Dressing Contest by

submitting your best creation for a chance to be in the finals,where a Lettuce Days winner will be selected. Additional detailscan be found on the event website atwww.yumalettucedays.com.

This year, more than 5,000 lettuce seed packets will be givenaway during the 3-day event, just for purchasing a salad at thesalad bar or produce from the Farmer’s Market.

The festival will be open from 10 am to 4pm, Friday; 10am to5pm, Saturday; and from 10am to 3pm, on Sunday, January23rd, 24th & 25th, 2009, respectively. Admission is free, sobring the kids, grandkids, and the neighbor’s kids, and enjoy awholesome environment while supporting a worthy cause.

For information concerning this event, please contact the Yuma Heritage Fes-

tivals office at 928.782.5712, or the event website at

www.yumalettucedays.com.

Photo source: Heritage Festivals archive

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As the health of our schoolchildren con-tinues to look dismal, there is a continu-ing need to build a healthy and fresh mealsolution within Arizona school districts.Community Food Connections, a not-for-profit organization based out of Phoenixis working to uphold the integrity of bring-ing sustainable locally supplied produceto school cafeterias.

Sally LaPlace the coordinator chargedwith exploring how locally grown food canbe cost-effective for farmers and schooldistricts, has made great strides to ex-pand the interest level from school dis-tricts. Currently there are eight districtsbuying locally grown foods from farmersaround the Valley. Product includes butnot limited to watermelons, carrots,spinach, peppers, lettuce, and apples.

Ms. LaPlace is working not only to bringfood to the children but also to bring farm-ers and children together. This connectionwould be an educational event for chil-dren to learn from where and how theirfood is raised.

There are a few challenges along the wayof creating a Farm to School program,such as insufficient product to supply allof our institutions and distribution of prod-ucts to the schools, but finding ways to

overcome these challenges is in the bestinterest of these children. Schools admin-istrators and parents can help drive themomentum which is being created for theenjoyment and health of the students.

One foodservice director who has beenonboard with Farm to School since theissue first was raised is David Schwake atLitchfield School District. Mr. Schwakehas prompted kids throughout his districtto eat fruits and vegetables from the saladbars and he always incorporates as muchas possible into the daily nutrition. Hesays, “The great thing is when we start thekids young, they learn to enjoy fruits andvegetables and we can hold them to it allthe way through the system.” If there isany wonder of whether his kids love fruitsand vegetables, go check out a lunch—where the kids literally bypass thecheeseburgers to head straight to thesalad bar.

With 1 in 5 children here in Arizona mal-nourished, it is satisfying to see an organ-ization taking the initiative that has grownin popularity nationally and implementingstrategies to achieve successful relation-ships between the local growers and theschools.

For more information contact Community Food Connections -602.493.5231

Local produce enters Arizona school districtsDoug Resh

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So where do all those fabulous nutrients in our fresh food comefrom? It starts from the ground up. For producing the freshest,best tasting, most colorful, and most nutritious produce, the qual-ity of soil is the most important factor - besides sunlight and water.Any soil scientist will tell you, if you want to improve the quality ofthe soil in your home garden, the addition of organic matter is thekey and can be most easily achieved with the fabled Black Gold– compost. Consider it slow food for your garden.

In order for plants to be able to uptake many nutrients the soil pHmust be neutralized. That is, it must neither be overly alkalinenor overly acidic. Desert soils are very fertile. However, nutrientsare not always available toplants due to the high pH.Compost is by far the easiestmethod for balancing pH, al-though it doesn’t happenovernight. Applying compostregularly to your garden willimprove not only pH, but cre-ate pores for holding waterand air as well.

So, why aren’t those veggiesthriving in the back yard?And, why are those carrots so short and stumpy? In developedurban areas, the original topsoil has been graded and compactedfor construction of neighborhoods, buildings, and roads. Thisprocess disturbs the balance of the beneficial soil organisms, aswell as the soil’s structural pore space. When the soil is com-pacted for urban improvements its pore space is diminished, thuscreating a harsh environment for roots and making it more diffi-cult for water and the roots themselves to penetrate the soil. Thelack of pore space in urban disturbed soils also limits the amountof oxygen available to roots and beneficial soil organisms. Theapplication of compost can help to remediate disturbed soils,making it more habitable for your homegrown produce. So bynow you’ve realized those carrots weren’t a dwarf heirloom vari-ety after all.

You can produce compost for your own home garden. It’s as sim-ple as recycling. Compost bins can be purchased online or eas-ily constructed by the do-it-yourselfer. Many municipalities offerdiscounted or free compost bins. All you have to do is throw yournon-fatty, non-animal byproduct scraps and green waste (greens)in the bin, layered with dry landscape trimmings (browns). Then,turn the pile every couple of weeks, making sure the temperatureis between 105° and 145°F, and check to see that the pile is moistby adding water. Your compost pile should not have an un-pleasant smell. The food scraps and trimmings are broken down

by bacteria, fungi, and insects until the end product is a moist,rich humus.

Compost teaPicture a tea bag full of compost steeping in some water. That isexactly what compost tea is! There are several different methodsfor making compost tea, from large batch set-ups used by land-scape and tree care companies to home brewed batches. Thebenefits to compost tea are in its solubility. Because it is a liquid,it is thoroughly broken down and more readily available to uptakeby plants. It can be applied in lieu of commercial fertilizer, andsome even use it as a foliar spray in lieu of pesticides. Instruc-

tions for making your owncompost tea can be easilyfound by an online search.

Compost LasagnaThis ain’t your Nona’slasagna! This method is alsocalled Sheet Composting andis one of the easiest methodsto get results.

Ingredients:

Dedicated Garden Space (amounts vary with size of gardenspace)Varies Sheets of wet newspaper/cardboardVaries Green plant material (grass clippings, food scraps)Varies Brown plant material (dried plant debris)Varies Peat MossVaries Finished Compost

Directions:

Select the area to be gardened and mark the edges for reference.Apply a 1st layer of wet newspaper/cardboard. Apply a 2-3” layerof peat moss. Apply a 4-8” layer of compost. Apply another layerof peat. Apply a layer of green plant material. Apply a layer ofbrown plant material. Repeat alternating green and brown plantmaterial layers until the lasagna is about 18” high. Set aside to“cook” until materials are broken down. Or, sow seeds directly inthe layers, cover with some compost and water in thoroughly.

Sources“Compost Temperature,” 2004, www.recycle.com“An Introduction to Lasagna Gardening,” 3/15/07 by Ellen Brown,www.thriftyfun.com

Going to GroundServing up Black Gold in your Garden

By Sara Jacoby

So, why aren’t thoseveggies thriving in the

back yard? And, why arethose carrots soshort and stumpy?

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A genuine farmer’s market has taken root in the midstof Old Town Scottsdale, blossoming every Saturdaymorning with just-harvested produce, aromatic bakedgoods, local wines and cheeses, and the intoxicatingsmell of locally roasted coffee beans. The venue, onthe corner of Brown Avenue and Second Street, ishidden in a partially covered parking lot southwest ofthe Civic Center, a high-traffic tourist area that’s alsohandy to city residents.

“It’s a great social network,” says Downtown LiaisonRobin Meinhart. “Families bring their dogs on leashesand their kids in strollers. They come to see theirneighbors, have coffee, listen to music and talk tovendors—and the produce is incredible. It’s a greatway to start your week on a Saturday morning.”

The market is more than a place to pick up pears andpies—it’s crackling with culinary possibilities and po-tential. Wide-eyed shoppers sample new foods andproducts as vendors eagerly share information onhow to use them in the kitchen, providing recipes andtips for healthy and delicious meals. Chef PaytonCurry, of nearby Digestif restaurant on SouthBridge,joined the market in November because he loves theinteraction with the crowd and introducing them to in-

gredients they otherwise wouldn’t venture—such asa classic duck pate as well as the curious “Homageto the Hot Dog,” which tastes like, well, a delectablewiener. Digestif is renowned for its charcuterie, all-natural meats prepped on premises, so even thehumble frankfurter gets royal treatment.

Surrounded by tubs of quince and plates of frittatadecked with Romanian cucumber—Curry pullsstrands of mozzarella from a pot, forming generousballs of the cheese and plopping them into containersfor sale ($6). Curious onlookers nibble the minutes-old mozzarella on crackers, then snap up his entiresupply by noon. In the future, visitors might see Curryand his staff rolling pasta or creating ricotta. Aportable kitchen is also in the works, and the chefplans to serve up dishes based on that day’s marketofferings.

“It’s not about me, and it’s not about Digestif,” Currysays of his enthusiasm for the market. “It’s about peo-ple coming out here and trying things like Thumbelinacarrot tops, and getting comfortable talking to afarmer or a chef.” A moment later, Peoria grower BobMcClendon stops by and drops a handful of tinysweet crimson apples on the table, urging everyoneto try them. “This is what it’s about!” Peyton shouts,biting into the surprisingly full-flavored fruit.

OOlldd TToowwnn,, FFrreesshh FFooooddScottsdale Grows a New Farmer’s Market—or 2

Story and Photos by Kimberly Hundley

Visitors Browse Scottdale’s Newest Farmers’ Market

Chef Payton Curry Works the Crowd at Scottsdale’s Farmers’ Market

Continued on 14

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Rainbow of ChoicesMcClendon’s Select corner of the market is thebiggest attraction in terms of both size and interest.From cilantro to potatoes to dried Anasazi beansand Medjool dates, the sheer breadth of the farm’sofferings could fill the diverse needs of 100 mealplanners. January through March, look for basketsof baby leeks and beets, purple and yellow carrots,and spring greens in the mustard family—mizuna,watercress, arugula and radicchio.

In 2009, also welcome West Valley grower Carl Sea-cap, who joins the roster of vendors with a range ofheirloom greens rarely found in stores. “It will be avery green-looking market as the year begins,” saysDee Logan of Arizona Community Farmers MarketSupport Services.

Nearly 40 other vendorscover a bouquet of nichesto fire the imagination.Siam Gardens, for exam-ple, specializes in Thaiherbs and produce.Siam’s Ed Gregg, a Tempe backyard gardener, alsogrows such fare as grape tomatoes and carrots fromOregon seed. “Not all our customers are Thai, butthey are very interested in preparing Thai-influenceddishes,” Gregg says. In spring, expect peaches,apricots, grapefruit, Thai lettuce, lemongrass, andunusual crops such as Thai cantaloupe and chiles.

And that’s just one stripe in the rainbow of choices.Long before the market closed a few weeks ago,Breadsmith of Mesa was down to one cheddar-sour-dough and a couple of multigrain loaves, baked at 3a.m. that day. “The seasonal breads and doggiebones go first,” says Ron Carr, on-site representa-tive. Other favorites are the cinnamon-raisin,cheese-jalapeno sourdough, and cranberry-blue-berry flavors. Loaf lovers will have a few other hot,crusty options, too, including The Phoenician Re-sort’s Chef Ben Hershberger free-form artisan andrustic breads.

Tamales & WineA few yards away, TerraVerde Farms of Rimrockexplains how its pesticideand chemical-free gour-met foods can make youlook like a top chef:spread the cranberry-

cherry relish on pastry-wrapped brie for a unique ap-petizer; this spring, grab the blood-orangemarmalade with organic Arizona citrus, cane sugar,and a touch of lemon.

Fresh tamales, anyone? Eight healthy versions, in-cluding vegetarian favorites such as red sauce and

Fresh Bread Buying Tip: Don’t cut theloaf until you need it. If you’re notgoing to use all of it in the next fourdays, wrap half the loaf in cellophaneand then foil, and freeze. –Ron Carr,

Breadsmith of Mesa

Breadsmith of Mesa - All Out of Bread!

Continued from 13

15


cream cheese, are ready to sample and take home,courtesy of the Tamale Store on Cave Creek Road.Spring recipes will include chocolate and blueberry—all free of lard, of course, says owner Joe Pimienta.

Or maybe you’d like to sip some of the wines ofSouthern Arizona, and strike up a conversation withvintner Sam Pillsbury about the grapes he’s growingand his philosophy on food-friendly wines that aren’t“so big.”

Craftsman Court MarketA second downtown Scottsdale farmer’s market isplanned for Sundays, beginning in January, on thenorth end of Craftsman Court, off Fifth Avenue. Thenew market will feature several growers and vendorsfocusing on green products and building materials,meditation and yoga, and other goods and servicesrelated to a healthy sustainable lifestyle.

The options for Valley residents with a hunger to eatfresh keep getting better.

For more information, visit www.arizonafarmersmarkets.com

Thai Chiles and Eggplants at Scottsdale’s Farmers’ Market

Old Town Farmer’s Market2nd Street & Brown Avenue,

ScottsdaleSaturdays, 8:30 a.m. – 1 p.m.,

through May

Craftsman Court Farmer’s Market5th Avenue & Craftsman Court,

ScottsdaleSundays, 10 a.m. – 2 p.m.,January through May

Every two weeks, the home of Glendale resident DeannaParish is invaded. Bison, chicken, lamb and beef sharegarage space family bicycles. Raw milk and free-range eggssit patiently waiting for their people to collect them. And thepeople come — all members of the North Valley Organicsfood co-op.

Parish, a stay-at-home mother who home schools her twochildren, started the group to fill the void of affordable, local,organic food sources in the West Valley. “I used to belong toan organic food co-op in the West Valley,” Parish says. “Atone point the owner was considering selling, and my hus-band and I talked about buying it. That did not work out fi-nancially, but it led me to the thought of, ‘Why don’t I just startmy own?’ So I did.”

“I patterned it partly from the one I had belonged to, andchanged those aspects I had found I didn’t like while I was amember. I had many friends at the time who ate all-naturaland/or organic, so I started out just with our little group.”

600 members have joined the co-op since its inception in2005, and the ranks grow every day. “I listed my co-op on lo-calharvest.org, and started getting email inquiries right away,”Parish explains. “That has been my biggest source of newmembers ever since. I’m also listed on many other co-op di-rectories, most of which I don’t even know I’m on. People findme on one list, and then add me to another. I don’t find outuntil I get an email from someone saying they found methere, and I’ve never even heard of it.”

Three years later, co-op members still flock to North ValleyOrganics for the high-quality, affordable meats, milk and eggsParish provides to the community. Since most Valley resi-dents do not have easy access to a local farm to purchasethese healthier foods for their families, Parish makes theprocess easy. For a one-time membership fee of $20, shearranges semi-weekly deliveries of fresh, local food fromarea farms that members pick up from her home.

Living an organic lifestyle is of the utmost importance toParish and her family, and in her work with North Valley Or-ganics she hopes to educate the public on the health impli-cations of our food choices.

“Most people have lost sight of the fact that they are eatingfood that has been grown in and drenched with chemicalsand poisons,” she says. “Personally, I’m not too keen on theargument that a little poison is okay. If someone handed me

a cup with poison in it, I’m not going to think to myself, ‘Well,as long as I only drink a little it will be okay.’ There’s no wayI’m going to drink any of it. I wouldn’t accept is as a drink.Why should I accept it in or on my food?”

It isn’t just the consumers Parish is worried about. The envi-ronment, animals and produce itself are all threatened by un-sustainable farming practices. “In addition to the extinctionissues, one only has to look at honey bees dying, geneticallymodified organisms, cloning, irradiation, sterile soil, factoryfarm run-off, and a host of other issues directly related to bigbusiness farming, to realize it is critical to change the direc-tion our agriculture has been heading,” she says.

The co-op works with local farmers to procure food productsfor its clients. Beef, lamb, chicken and eggs are from A BarH Farm in San Simeon, whose animals are pasture raisedand grass fed with no hormones, antibiotics or chemicals.Eggs are fresh and free range. A Queen Creek dairy suppliesorganic, raw milk. The co-op is even dabbling in grass-fedbison.

“We did a sample order earlier this year, and had a great re-sponse,” says Parish. “So we may be doing that more regu-larly in the future, and I have quite a bit of it available rightnow.”

North Valley Organics supports the true meaning behindcommunity supported agriculture: not only is it a way for thecommunity to develop a relationship with the farms that pro-duce its food, but with each other. In the past, the co-opwould donate additional baskets of produce to local needyfamilies (NVO no longer offers produce due to time limita-tions). The group’s message boards include a Freecycle-likeexchange area and business listing. And when Parish’s fam-ily experienced a particularly painful loss last year, the mem-bers of NVO rallied to the family’s side, offering dinners,donations and emotional support.

“It was great,” Parish says, “because we had our own littlecommunity, and we were taking care of our own people withinit. To me, it was the epitome of how a real community shouldbehave.”

Join North Valley Organics via their Yahoo! Group:http://groups.yahoo.com/group/northvalleyorganics/

Links:A Bar H Farm http://www.abarhfarm.comFind other co-ops at Local Harvest http://www.localharvest.org/

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NNoorrtthh VVaalllleeyy OOrrggaanniiccssStory & Photo by Caroline Goddard

17


Wouldn’t it just figure that a company called, “Revo-lution” is leading the charge in the world of hip, gour-met, and rather tasty full-leaf tea products! Sure,dozens of tea brands have come before them, wegrew up with them—Lipton, Tetley, Nestea, even themore creative brands like Celestial Seasonings, andthe old world of Twinings. However, most of the teascurrently available to consumers are made up of “teadust” (see photo). These highly processed tea leavestend to release increased amounts of tannins - as-tringent, bitter plant chemicals - which can produce aharsh-tasting cup of tea. Revolution is the first com-pany to develop, package, and sell whole leaf tea ina bag; and not just any bag, a bag with true infuserproperties.

The Revolution (ary) ‘Flow-Thru’ Infusers allow aclear view of the whole leaf teas contained within. Ashot water is poured over the tea leaves, they expandand infuse. There are dozens of other types of wholeleaf teas in private unknown and specialty brandsselling in gourmet shops, tea shops, and bulk fooddepartments. But Revolution is onto something, it’smore than just a great product with amazing flavorsand robust aromas that soothe or invigorate thesenses; Revolution has a look, a feel, and a varietythat immediately tells a prospective consumer, “Yo,whether you’ve been a tea drinker in the past or not,I’m bringing my ‘A’ game and you’re gonna really digme.” The packaging, the unique tea bag design, thelook of the finest whole leaf teas, and the flavor

choices—fueled by herbs, spices, fruits, and othernatural flavorings—speak to a new market of bever-age consumers, and they do so with a flair that pro-nounces, “Revolution.”

The consumer might hear Revolution Tea and thinkBerkeley, Haight-Ashbury, Woodstock, and yet it’s aphenomenal company with significant internationallinkages producing great teas and tea products righthere in Phoenix—and with gross sales already wellinto the multi-millions. Suddenly this company be-comes a testament not just to our growth as a city,but as a city with a strong food culture.

Revolution likes to think of themselves as “BeverageInnovators.” But they’re in a very tough market full ofcompetitors that would probably like to call them-selves by the same title. So they refer to their latestline of canned tea-based products, “3D,” as “Multi-Di-mensional Beverages”—part fruit, part vitamins, parttea. Currently in four flavors (more to come soon),Acai, Apple, Mango, and Pomegranate, I can sharefirst hand that each one is unique, refreshing, and willbe very appealing to tea and non-tea drinkers alike.Each 3D Multi-Dimensional Beverage contains onlyall natural sugars and no artificial sweeteners, a wel-come change from a universe of ‘alternative’ bever-ages overwhelmingly sweetened by Aspartame andSorbitol!

The company founders knew early on that tea wasthe business they wanted to pursue; they saw aclear niche and made it their passion. In the early90’s, Erin Deangelis owned a tea house at the Es-planade; and as it turned out, Larry Deangelis, a for-mer stock and hedge fund guy, had quite the ‘nose’and palate for tea. Not long after, in 1998, the Revo-lution began. Ultimately the Tea House closed andthey went into manufacturing.

Proof of their passion, and that of now company pres-ident David Watson, a marketing genius brought on

You Say You Want A (R)evolution?!Jonathan Kaufman

18


board in 2002, is evident in every product they make,and they make quite a few these days. There is a fullline of delicious and refreshing iced tea products thatare now being dispensed out of custom-designedRevolution machines by restaurants across the coun-try. Flavors include, “Red Hawaiian,” “EmeraldGreen,” “Golden Peach,” and their own version of aPhoenix fav, the Arnold Palmer.

But the core of Revolution is found in their full leaftea products. With nineteen flavors (and growing) amix of teas with and without caffeine, and several or-ganic versions, there is truly something for everyone.You’ll find many of the traditional types—EnglishBreakfast, Chamomile, Green, Oolong, and Mint, allof which are better and more robust than any you’veever consumed before—which enable you to domore than sip and enjoy. They enable you to savor.

And who wouldn’t be tempted by their more intriguingflavors, like “Honeybush Caramel,” or “BombayChai,” “White Pear,” and Revolution’s award-winning,“Earl Grey Lavender.” Or even one of their newer fla-vors like, “Orange Chocolate Green.”

David Watson, president of Revolution clearly articu-lates company goals. “(W)e are raising the bar forpeople’s tea standards by offering a premium product

without a premium price tag.”

Revolution’s offers numeroussamplers to try several teas with-out committing to an entire box ofone flavor, single serving pack-ages in a variety of display boxesfor any food service use, like ho-tels, caterers, and restaurants,and six flavors are even availablein a ‘tres cool’ personal metal con-tainer (think a bit larger than acontainer of Altoids).

When establishing a new brand,especially internationally, there’sno telling how it might develop,how it might be sold, positioned, oreven used in some cases. So one

day when Jeff Irish, vice-presidentand creative director for Revolu-tion, was opening his mail, hecame upon a letter with picturesenclosed, from a “distributor” inSouth Africa, ironically a countryonce defined by its own revolu-tion. He was grateful for the op-portunity to sell Revolution’sproducts, and wanted to share hissales approach. Never did the ex-ecutives at Revolution expect thattheir South African distributor hadopened a full-fledged, exclusivestore dedicated to Revolution Tea!Full storefront signage was inplace and inside he had created alarge display of tea boxes perfectly and artisticallyformed into the word, “REVOLUTION.”

You can find Revolution Tea at stores across the Valley, includ-ing AJ’s, Whole Foods, and Cost Plus World Market. All Revo-lution products also happen to be Kosher. If your supermarketor specialty shop doesn’t carry Revolution Tea, ask them to sup-port our local manufacturer by placing an order.

For more information, call 888.321.4738 or visit www.revolutiontea.com. Drink it in®

Yearning for a connection to their roots, there is a localchapter of The Sons of Italy, keeping their traditions alive,right here in Arizona.

Joe Quagliatta, came to the United States from CastellAmmare del Golfo, a beautiful coastal town in Sicily. Hebrought his treasured family recipes and traditions along.The son of a shepherd, one of his chores as a young boywas to make fresh ricotta two times a dayOevery day.

Today, he would make his specialty.

Sicilians are known to serve a bowl of fresh, warm ricotta,right from the stovetop, with crusty bread chunks. A true“comfort food”, as it is called. After the initial serving, theremainder of the cheese can be stored in the refrigeratorup to a month. Because it is used in a variety of recipes,or as a creamy spread on what ever is handy, it’s alwayslong gone before its expiration date.

While touring Joe’s garden, he points out his artichokeplants, and tidy rows of romaine, Swiss chard and garlic.Fava beans and peas popped through the earth in or-ganized clusters. All favorites of the local fauna, Joe hasbuilt a cage around his garden instead of using repellants,ensuring the freshness and purity of his crops. It’s sur-prising that such a garden is growing right in the city,amidst all the homes touting desert friendly xeriscapelandscaping. Joe’s garden uses an automated sprinklersystem, and with the proper soil preparation, uses very lit-tle water, proving it is possible to have a beautiful, greengarden in the middle of the desert. The south side of thehouse is lined with pomegranate, lemon and fig trees.

Indoors is the family kitchen and gathering place. Amidstthe Italian chatter and wonderful aromas, one could closetheir eyes and feel, for a brief moment, transported backin time to Nona’s kitchen; a place where the fresh bountyfrom the garden was, as if by magic, transformed into themost perfect meals, always seasoned with a dash of herlove.

In preparation for the ricotta, cheesecloth is cut to line a

variety of baskets resting in bowls, ready to welcome thehot mixture and drain the excess fluids. With his big,heavy pot on the stove, Joe starts the process by pouringin fresh, whole milk. Next in; buttermilk. Then the heavycream is poured into the pot.

Joe points out that originally, fresh milk from the cow, goator sheep was always used, so they never had to add but-termilk and cream. Because of today’s processing, thecreaminess, fat and richness is removed from milk. Un-less you can get milk straight from the source, you mustadd the extra ingredients.

Joe passes the time stirring by telling stories about hischildhood, home town and his family. Just before the milkmixture comes to a boil, in goes a big glass of vinegar.The reaction is almost immediate. The milky liquid thick-ens and pulls away from the edge of the kettle, signalingthe time is right to ladle some of the warm mixture into ourbowls for consumption!

That done, the remainder of the ricotta is divided into thevarious lined baskets and left on the countertop to drainwhile the freshly served ricotta is devoured with breadchunks.

Periodically, the bowls are emptied of their liquid, givingthe ricotta a chance to drain some more. Immediatelythere is a difference in the texture of the fresh ricotta com-pared to the store bought type. The density and creami-ness is apparent. Joe explains that store bought ricottagets whipped and lots of air is incorporated, allowing theproduct to “settle” in transit. With fresh ricotta, the cheesesettles and firms in your fridge.

Eating fresh in Arizona, as Joe demonstrated, is easy.Making or growing something doesn’t have to be a com-mercial endeavor. Tending his garden, raising his fruitsand vegetables, making fresh ricotta; it is all done know-ing he shares the results with his family and friends gath-ered around his table. Like Nona seasoning her disheswith that dash of love, Joe proves it is truly a labor of loveyearning to be shared.

19


FFRREESSHH RRIICCOOTTTTAA FFRROOMM MMYY SSIICCIILLIIAANN AAMMIICCOOVicki Errigo Hunt

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Flagstaff is a college town. And like college towns from IowaCity, Iowa to Eugene, Oregon, they seem to share similarities.The populace is split into students, townies, and the elitist. Theyalso have their share of brew pubs and micro-breweries.

Finding healthy food at a brew pub used to be like looking fora war protestor at a V.F.W. convention. Today however, stu-dents, and small town inhabitants alike are much more savvy,and demanding when it comes to bar fare.

Back in May of 1994 the ‘Beaver Street Brewery’ moved intothe old 1938 grocery store and became the cities first micro-brew. In July of that same year the ‘Flagstaff Brewery’ joined theparty. In a building that’s said to be older than both of these,the ‘Mogollon Brewery’ (pronounced mug ee ann) became thethird in line. In May, Mogollon has moved all the brewing equip-ment out and changed it’s name to the ‘Green Room’

Inside the Beaver Street lies the Whistle Stop Café, named sofor their proximity to the railroad . One block south of Route 66,just off Train street. They’ve got a real north-woods rustic look,complete with antique pot bellied stoves, that’s great for casualdining.

Brewmaster Evan Hanseth has developed seven different beer.Each distinctive in it’s own way. Getting to the food, there’ssomething healthy in every aspect of the menu. Whether it bethe steamed mussels in Thai curry, or the Maltese Tapas saladon the appetizer menu, or the “salmon B.L.T” entrée. I was trulyamazed at the light fare they offer.

There are seven types of salads including my favorite, a greengoddess salmon. A slice of salmon placed on a bed of springgreens, tomatoes, zucchini, and basil with a drizzling of bal-samic vinaigrette.

There’s also the perfect pairing of north-woods appetite withnew era health conscious. It’s the ‘Mogollon beef salad’. Slicesof hearty steak are surrounded by sprouts, cilantro, scallions,corn, tomatoes, and red cabbage. All topped with crunchypeanuts. Important to the health minded is the fact that every-thing tasted fresh and crisp. I found nothing second class ofwhat I or my quests tasted.

They serve seven types of pizza including a local favorite; the‘Enchanted Forest’. This is a unique crust covered in olivepesto and garnished with portabello mushrooms, spinach, redbell peppers, brie cheese, walnuts, and basil. It’s tremendous.All the pizzas are cooked via wood-fired grills, no olive oilsoaked crusts here.

They do have entertainment on most weekends. This is a fam-ily oriented place with a separate pool room it you want to cutloose a bit.

The Flagstaff Brewery is right on Route 66, with an outdoorcourtyard in what once was an alleyway. This is a little morecollege hangout than Beaver Street. They serve six differenttypes of pizza, and they’re all flamed grilled. The majority oftheir pizzas are relatively healthy (considering it is pizza). Thewhite pizza, yardbird, BBQ yardbird, and margherita all havelower calorie toppings than typical pies. You can also get a‘naked pizza’ and concoct your own pie with any of 27 differenttoppings.

They have seven different burgers. I passed on their famous‘stink burger’ that’s heavy on the garlic and heavy on the beef(1/2 pound) instead I recommend the ‘catfish poboy’. It’s crispy,yet juicy without being greasy.

All the sandwiches are served with fries, or as the Canadianscall them poutins. Poutins are thick cut chips like the Englishadore, but covered in gravy and cheese. I’ve had these in Eng-land and Vancouver, Canada. Take my word for it, they’re justas good in a good malt vinegar, and a lot less vein clogging.

Most of the appetizers are variations on this potato dish, withthe exception of the hummus and beans and the Bagna Calda,aka. bread with garlic flavored dipping olive oil. All these arevery reasonably priced.

They offer four salads and two soups. Try the grilled pear saladwith blue cheese. It’s got a unique flavor as you might expect.They also have a children’s menu and offer ten side dishes.

They usually have live entertainment Thursday through Satur-day, but that varies with the season. This is a nice place al-though I wasn’t too impressed with the bartenders and waitstaff. They were working too hard at being hip, and not workingat all at being polite.

The former Mogollon Brewery, now the Green Room, is therock n roll dungeon ofthe three micro-brews. They still havegreat entertainment, and serve numerous beers. However, I’mnot sure what’s going on with the direction they seem to beheading. I tried several times to speak to the owner but the bar-tenders act like he’s in the witness protection program. I’ll re-serve judgment until I can get a more definitive look at them.

““HHiigghh iinn tthhee MMoouunnttaaiinnss””By Pete Christensen

Local First

ARIZONA

KEEP YOUR MONEY WHERE YOUR HOME IS!

KEEP YOUR MONEY WHERE YOUR HOME IS!

When you shop local, three times the revenue remains in your community supportying your parks, schools and more!

LIVE LOCAL, GIVE LOCAL:LIVE LOCAL, GIVE LOCAL:

Independent businesses are the largest contributors to LOCAL charities.

BE ARIZONA PROUD:BE ARIZONA PROUD:

Regardless of where you came from, your’re in Arizona now - take time to explore and invest in your new home!

OUR FUTURE IS NOW!OUR FUTURE IS NOW!

By supporting local businesses today, your’re investing in a unique, sustainable future for our community.

CELEBERATE YOUR INDEPENDENCE:

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