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O C TO B E R 2 022

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LIFESTYLE LETTER

Lifestyle Letter

October 2022 PUBLISHER

Jeff Herr | jeff.herr@citylifestyle.com EDITOR

Megan Ewing | megan.ewing@citylifestyle.com

The October issue turns its focus to food and drink, and boy are we lucky to have so many delicious eats and drinks to savor around here! We are thrilled to celebrate our own Ken Foy, chef at Dante's Fire and also named the 2022 Iron Chef here in Tucson. He's been catching fire, so to speak, in his kitchen with accolades all around. A great leader in our foodie world. We also meet local John Birdsall and learn more about his breakaway new book that explores the world of acclaimed chef James Beard. The profile is by our phenomenal new writer, Stephen Browning. Welcome, all! This also is the start of a new feature called "How They Make It". Tell us your favorite meal from a local restaurant, and we will see if we can track down that recipe to share in the next issue. Just email me your favorite plate from around town: jeff.herr@citylifestyle.com. On a side note, a dear friend mentioned that there seem to be more ads than editorial content in each issue. Perceptions matter, but here are the facts: We place a series of full-page ads at the front of the magazine. Kind of like you might see in GQ and Vogue, I guess. Ha! But also know that we take our content mix very seriously. We will always have more editorial than ads. In this issue, for example, there are 27 pages of editorial and 24.58 pages of advertising (yes, we measure this with precision!). We love our partner advertisers and are very proud to be working with the very best of Tucson's business community. If you can, please consider engaging with them, should you need their products or services. Last month we welcomed the Fox Tucson Theatre. This month we are joined by Nest in the Desert, a classy and cozy new furniture shop on the southeast corner of Oracle and Magee. Also gracing our pages starting this month is the Tucson Museum of Art. Yep, we're keeping some fine company. Including you, our esteemed reader. Thank you! JEFF HERR, PUBLISHER @ C ATA L I N A F O OT H I L L S L I F E S T Y L E

SOCIAL MEDIA COOR DINATOR

Anna Maynard | anna.maynard@citylifestyle.com SENIOR ACCOUNT MANAGER

Deborah Garcia | deborah.garcia@citylifestyle.com AD DESIGNER

Mary Albers LAYOUT DESIGNER

Kelsey Ragain CONTR IBUTING WR ITER S

Anna Maynard, Jeff Herr, Megan Ewing, Stephen Browning, Sybil Velarde

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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Proverbs 3:5-6 Catalina Foothills Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Catalina Foothills area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Catalina Foothills Lifestyle™ is gathered from sources considered

L I F E ST Y LE LE T T E R

to be reliable, but the accuracy of all information cannot be guaranteed.

O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

14 Meet John Birdsall

Lifestyle Letter

City Scene

Business Monthly

Local Limelight

Culinary Creations

Chef ’s Selection

Healthy Lifestyle

Mental Wellbeing

Expert Help

Seasonal Setups

Events

Chef, Food and Features Writer, Restaurant Critic and James Beard Biographer

20 Eat, Drink and Be Scared

Make it a Spooky Halloween with 5 Delicious Recipes

36 Loving Hands of Healing Hope Explore a local resource for women battling breast cancer

O N T H E C OV E R

Photography: Sybil Velarde 6

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O C TO B E R 2 0 2 2

city scene

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1: The new L Offices at Campbell and River are in full swing with events, coworking 2: The L Offices Team enjoying a summer evening at Hacienda del Sol 3: Big Brothers Big Sisters gathering for a cause at The L Offices. 5: Lyle Lovett and his Large Band crushing it at the Fox Tucson Theatre.6: Lyle Lovett in all his glory. 7: Andy Grammer brings down the house at the Fox.

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business monthly A round-up of exciting news from local businesses. Catalina Foothills School District Staffs Up For the New Year Judith Dauman is the new principal at Ventana Vista Elementary School. She is coming off a two-year stint as principal at Doolen Middle School. Prior to that, she served as principal at three elementary schools in Denver. Her 20-year-career started as an elementary and special-education instructor. Also new are Robert Chism, Director of Facilities and Transportation, and Chad Knippen, CFSD's new assistant superintendent.

Photography by Catalina Foothills School District

"Chopped" Champion Joins With Kyrie McRoy On New Restaurant Concept Cory Oppold, champion of the Food Network's "Chopped" competition, is joining Kyrie McRoy of Tanque Verde Ranch to launch The Lobby, a fast-casual departure from their fine dining track here in Tucson and Phoenix. The chefs are working on new takes on favorite comfort foods including grilledcheese sandwiches, burgers, tacos, and sandwiches. They planned a soft launch for Sept. 7. The Lobby is at The Seasons apartments at 811 E. Wetmore Road and at instagram @thelobbytucson. Photography by Kyrie McRoy

Tucson Electric Power Tucson Electric Power in the first half of 2022 donated $870,000 to 78 non-profit groups. $300,000 was donated to Wildfire to help low-income families pay their utility bills. $50,000 was granted to the University of Arizona for research into ways to enhance TEP's Raptor Protection Program to safegaurd wildlife from electric hazards.

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James Beard and Lucille Shearwood

CHEF, FOOD AND FEATURES WRITER, RESTAURANT CRITIC AND JAMES BEARD BIOGRAPHER

Julia Child and James Beard

LOCA L LIM E LIGH T | A RTS + CULTURE

Meet John Birdsall As if you didn’t know it already, Tucson is a magnet for talented and artistic souls. Whether they are born here or move here later in life, we are surrounded by a level of creative spirits that rival our own natural beauty. And like our geography, getting to know many of these residents is as surprising and revelatory as the hikes we take regularly through our canyon and foothills trails, stimulating our senses as we wander through the elegant saguaros and fragrant mesquite. This month, we’re featuring writer John Birdsall whose first solo book, The Man Who Ate Too Much: The Life of James Beard, was published in 2021, shortly before his relocation from the Bay Area to Tucson. It has been called, “elegant and unvarnished…beautifully unconventional” (Helen Rosner, The New Yorker) and achieved the lauded status as one of the Top 100 Best Books of the Year on Amazon. He’s written for some of the most respected food and wine publications worldwide, as well as the nation’s top dailies, including the New York Times, San Francisco Chronicle, and The Los Angeles Times.

Having honed your craft as a chef in such foodie haunts as San Francisco and Chicago, what was the defining moment when you decided that you wanted to turn in your toque for a writer's pen? Did you find the segue difficult, knowing that you might have to critique the cuisine of former colleagues and mentors? I always knew I wanted to write about food. I took my first kitchen job, which was an apprenticeship at Greens in San Francisco, thinking it would be a one-year gig. It didn’t exactly work that way. The kitchen—the dysfunctional family of the restaurant staff—kind of sucked me in. After four or five years, I started to write, on my days off. I never wanted to write reviews—I never really saw myself as a critic, though, I did end up doing food reviews once I left the kitchen for good in 2002, deciding to write full-time. As a critic, I always tried to tell stories instead of answering whether or not the fettuccine was good. I never saw myself as any sort of grand tastemaker, passing judgment. I just wanted to tell good stories with food at the center. CONTINUED >

ARTICLE BY STEPHEN BROWNING PHOTOGRAPHY COURTESY OF JOHN BIRDSALL OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/CATA L I N AF O OT HI L L S

James Beard, subject of Birdsall's book.

John Birdsall

Of course, we are honored to have you here in Tucson, but could you share how that big move came about? And what has been your biggest revelation concerning our restaurant scene locally? We were both ready to leave (the Bay Area) and had been looking around for a couple of years. We played out various wildly different relocation scenarios, and, in the end, it came down partly to weather. He convinced me to love sun and heat, but also whatever place we visited that felt right. We were looking around Phoenix, not really feeling it, and drove south to Tucson. Some of the older neighborhoods felt like parts of North Oakland and Berkeley that we knew and loved. It was only later, after we’d already moved, that our real estate agent showed us the Foothills, and we fell deeply in love. It’s hard to think of a restaurant scene more different from the Bay Area’s than Tucson’s. There’s an intense level

LOCA L LIM E LIGH T | A RTS + CULTURE

The kitchen—the dysfunctional family of the restaurant staff—kind of sucked me in. After four or five years, I started to write, on my days off. - John Birdsall

of competition in the restaurant space in Oakland and San Francisco. Tucson, of course, has an old, insular restaurant culture. It relies on regulars, there’s not so much clamoring for attention. The Sonoran food-- from taco trucks, street food, and the cooking at small, indie, family-run places-- is quite special here, and definitely something to try to preserve. Overall it’s been the humble, open, welcoming spirit in restaurants here that’s captured my heart. Finally, you're at your home here in Tucson. It's 11 a.m. on a Friday morning and you've made no plans for dinner. What's a meal you might decide to make at home that evening for you and Perry that always seems to be a hit? One of my favorite features of our 1968 ranch house is the built-in grill, fitted with a hand-crank grate for the coals. In line with Sonoran tradition, I love burning mesquite charcoal, and grilling something from Forbes Meat Company downtown—they sell half-chickens marinated in a Mexicanstyle mixture of citrus and Achiote. That on the grill, with small flour tortillas from La Mesa, simple roasted cauliflower, a romaine salad with lime and avocado, and martinis is my idea of a perfect weekend night. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/CATA L I N AF O OT HI L L S

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Eat, Drink and Be Scared

MAKE IT A SPOOKY HALLOWEEN WITH 5 DELICIOUS RECIPES

ARTICLE BY SYBIL VELARDE

JAL APENO POPPER MUMMIES Not your Mummy’s jalapeno poppers. Enjoy the spicy treat, with a twist. yields: 10 Jalapeño Peppers INGREDIENTS • 8 oz Softened Cream Cheese • 8 oz Pepper Jack Cheese, grated • 1/2 teaspoon minced garlic • Pinch Salt • Pinch Pepper • 1 Scallion, finely chopped • Candy Eyeballs • Pillsbury Crescent Rolls DIRECTIONS Preheat your oven to 400° in line a baking sheet with parchment paper.Wash and slice your jalapeño peppers in half lengthwise and scoop out the inside. Mix the cream cheese, Pepper Jack cheese, scallion pieces, garlic, pepper and salt. Fill your jalapeño peppers with your cheese mixture. Now unroll your crescent rolls into rectangles (leave two triangles together and pinch the middle together). Use a pizza cutter to cut each crescent rectangle lengthwise into four even pieces. Wrap one or two pieces around each pepper, leaving a small opening for the eyes. Bake for 10-12 minutes. Right when you take your mummies out of the oven, add two candy eyes in each top opening.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

D A R K A N D S WA M P Y C O C K TA I L The Swamp Monster’s version of the Dark and Stormy Cocktail… in the form of Spirulina powder! INGREDIENTS • 2 ounces spiced rum • 1 opened capsule Spirulina powder (1/8 teaspoon) • Ginger ale DIRECTIONS Whisk together rum and Spirulina powder. Fill a glass with ice, pour in rum mixture, top with ginger ale, and stir.

B L A C K-TA H I N I A N D EGGPL ANT DIP A twist on the classic Baba Ghanoush. makes: 1 1/2 cups INGREDIENTS • 1 medium eggplant (1 pound) • 1 clove garlic, grated (1/2 teaspoon) • 1/2 cup black tahini, such as Kevala Organic, well stirred • 1 tablespoon fresh lemon juice • Kosher salt • 2 tablespoons extra-virgin olive oil • 1 tablespoon Greek yogurt • Cayenne pepper • Red-pepper flakes • Grissini, or beet chips, for serving. DIRECTIONS Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, about15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; drain well. Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined. Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt. Drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips. CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/CATA L I N AF O OT HI L L S

GUACAMOLE WITH BLACK BEANS Classic Guacamole gets a frightful twist for Halloween. Made with black beans, jalapeño, and chipotle in adobo, which add serious heat. Dark blue corn tortilla chips are a must for dipping. yields: 3 cups INGREDIENTS • 1 can (15 1/2 ounces) black beans, drained and rinsed • 1 1/2 tsp. salt • 1/2 large white onion, finely chopped • 1 tsp. minced jalapeño chile • 1 1/2 tsp. minced chipotle in adobo • 1 small clove garlic, minced • 2 tablespoons (from 1 to 2 limes) • 2 ripe avocados • 1/4 cup chopped cilantro • Blue corn tortilla chips, for serving. DIRECTIONS Combine beans, salt, onion, jalapeño, chipotle, garlic, and lime juice in a bowl. Mash avocados; stir into bean mixture with cilantro. Serve with chips.

DE VILISH EGGS What is Halloween without deviled eggs? yields: 2 dozen INGREDIENTS • 12 large, hard-boiled eggs, peeled • 3 jars of roasted red peppers, finely chopped • 1 cup mayonnaise • 2 teaspoons Dijon mustard • 1 teaspoon coarse salt • 1/2 teaspoon freshly ground pepper • 1/2 teaspoon paprika • 1/4 teaspoon cayenne pepper • 1 teaspoon hot sauce (optional) • 1 small red bell pepper, cut into small triangles • 2 scallions, dark-green parts only, cut into small triangles • Fresh chives, cut into 1/2-inch pieces DIRECTIONS Cut eggs in half lengthwise. Carefully remove yolks, keeping whites intact. Transfer whites and yolks to separate bowls. Refrigerate whites. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

OCTOBER 15, 2022–MARCH 19, 2023

Michael Chiago, Still Life with Basket and Pottery, 1982, acrylic on canvas. Collection of the Tucson Museum of Art. Gift of James T. Bialac

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THIS

Iron Chef is

on Fire Meet Ken Foy, the Owner of Dante’s Fire

Every seat in the house was filled, customers thirsting to sample Chef Ken’s award-winning dishes. The chef is the winner of the 2022 Iron Chef Competition, and, as expected, a taste of his food is in high demand. Despite being called Dante’s Fire--which might cause one to think of an Inferno-- the food is heavenly. The dishes and cocktails are incredible and the polite staff only adds to the atmosphere. “I wanted this title more than anything else that I have done,” Chef Ken says about what drew him to the competition in the first place. He wanted validation for him and for his team. CONTINUED >

ARTICLE AND PHOTOGRAPHY BY SYBIL VELARDE

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/CATA L I N AF O OT HI L L S

"We have worked very hard to create our concept: old school flavors in true food. Food that is made from real food- we run a scratch kitchen that creates fine New American food in a casual atmosphere and that caters to everyone!” Right before the start of the competition, cherries were announced as the secret ingredient. The contestants had 60 minutes to cook and dish their concoctions. “I was as stressed as a 14-year-old on his first date. At minute 45, we thought we were not going to finish on time. Our sweet potatoes had just started boiling at minute 35. It was very dicey…but we got it done with only 11 seconds left on the clock!” His winning menu consisted of • Beet and Cherry Borscht with Carrot Aioli, Toasted Pepitas and Carrot Chips • Seared Shrimp with Sweet Potato Mash, Cherry Beurre Rouge and Parmesan Touille • Cherry Cayenne Compote with Candied Bacon, Beer Pesto, and Seared Asian Pears, Candied Orange and Cheddar Touille • Cherry Crumble: Sweet Cherries with Pecan Streusel, Allspice Whip-and Caramel It’s been 9 years since Dante’s Fire opened, and they are having their best year ever, “even before the competition,” he added. Food from the heart is a rarity, and if you add in high quality, locally sourced ingredients and cook from scratch, the flavors reach a whole new level. “My Goal is to Grow,” Chef Ken says of Dante’s Fire. As for challenges? “The Margin. Even though we are rocking and having our best year ever, it is difficult to keep up with the weekly rising prices on food and staffing.” Dante’s Fire serves customers with a full kitchen and bar until 2 a.m. from Thursday through Saturday, and until 10 p.m. Sunday through Wednesday. They are located at 2526 E. Grant Rd., Tucson, AZ 85716. For reservations call (520) 382-9255

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/CATA L I N AF O OT HI L L S

Dr. Suresh Mukkamala and his team

Breast Cancer Awareness: Surviving and Thriving ARTICLE BY SYBIL VELARDE | PHOTOGRAPHY BY JOSEPH PIOTROWSKI

An Interview with Dr. Suresh Mukkamala Arizona Oncology Building

H EA LT H Y LIF E ST Y LE | HE ALTH + W E LLNE S S

Dr. Suresh Mukkamala

According to the National Breast Cancer Foundation, October is Breast Cancer Awareness Month, which causes me to pause. As a twice blessed breast cancer survivor, I am aware of breast cancer every month, every day and every waking hour as I also pledge to enjoy life to its fullest. Thankfully, I am not just a two-time survivor. I am thriving due in large part to the exams and treatment I have received and continue to receive from Dr. Suresh Mukkamala and his team at Arizona Oncology in Tucson, Arizona. “Modern advances in prevention, detection and treatment offer new hope against breast cancer,” said Dr. Mukkamala. “Therefore, it is so important to get screened. You could have symptoms like a lump in the breast, breast pain, skin changes…or no symptoms at all. A hard, immovable, single dominant lesion with irregular borders is the classic symptom for many people. Screening can detect breast cancer at an early stage and make it much easier to combat.” According to Dr. Mukkamala, there are three major NonModifiable Risk Factors (things that cannot be changed) that must be considered regarding prevention, screening and treatment. These include gender, age and race. Gender: Breast cancer occurs 100 times more frequently in women than men. Having dense or larger breasts can make cancer difficult to discover by self-exam. Breastfeeding can reduce your risk of getting breast cancer. Nulliparous women- (women who have not given birth to a child) are at a higher risk than those who have given birth. Age: The risk of breast cancer increases with age. Based on one database, the probability of a woman developing breast cancer from birth to age 49 is about 2.1% (1 in 49). At ages 70 and older the probability is 7% (1 in 14) of getting breast cancer. We asked Dr. Mukkamala about the increase in cases amongst younger patients: “We are finding more cases among younger patients, especially those who have affected first-degree relatives and genetic mutations.”

Arizona Oncology’s Cancer Genetics Program provides hereditary risk assessment and genetic testing to determine whether an individual is at an elevated risk for cancer based on a gene mutation or strong family history. Another risk factor amongst the younger population is having radiation treatments to the chest at an earlier age. Race: Breast cancer affects Caucasian women more than Asian, African American or Hispanic women. Mortality rates are relatively higher amongst African American women, partly due to advanced disease at presentation, younger age at diagnosis and presenting with a more aggressive cancer type. There are also Modifiable Risk Factors (things that can be changed) that could affect prevention, screening and treatment, which include: Obesity: Having higher body fat is associated with higher estrogen levels which increase breast cancer risk, especially in post-menopausal women. Try to add more physical activity to your life and eat a healthier, more balanced diet. Alcohol and/ or Smoking: These both can increase the risk of getting breast cancer. Try to cut down on alcohol and smoking, or quit entirely. Hormone Replacement Therapy (“HRT”): If you do HRT for longer than five years, you are putting yourself at a higher risk for breast cancer. Dr. Mukkamala observed that since the onset of COVID-19, there have been delays in cancer screening which has led to delayed diagnoses and more patients diagnosed at advanced stages. His best advice is “Screening, Screening, Screening!” The United States Preventive Services Task Force (USPSTF) recommends starting screenings at age 50 and doing them biannually through age 74. The American Cancer Society (ACS) strongly recommends annual exams from age 45 to 54, increasing to biannually thereafter, as long as you are in good health. CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/CATA L I N AF O OT HI L L S

“Modern advances in prevention, detection and treatment offer new hope against breast cancer,” said Dr. Mukkamala. “Therefore, it is so important to get screened. You could have symptoms like a lump in the breast, breast pain, skin changes…or no symptoms at all. A hard, immovable, single dominant lesion with irregular borders is the classic symptom for many people. Screening can detect breast cancer at an early stage and make it much easier to combat.” “For those patients that are at higher risk for breast cancer, we recommend other modalities of screening like ultrasound and breast MRIs, in addition to mammograms, at an early age and with increased frequency,” Dr. Mukkamala said. “The breast cancer survival rate is tied to early detection. If the cancer has progressed or metastasized, your survival chances can be impacted.” Dr. Mukkamala uses “a multidisciplinary approach to treating cancer: You are never alone. We believe that a team approach is the best approach. You will be treated by your surgical oncologist together with your medical oncologist, radiation oncologist, primary care physician, medical assistants, nursing staff and other physicians you are already seeing.

H EA LT H Y LIF E ST Y LE | HE ALTH + W E LLNE S S

“Immediately after we see a patient, we communicate with [the patient’s] other doctors and follow up with strategies,” Dr. Mukkamala said. “If you keep all your appointments and make sure it's all taken care of properly, you will have a great outcome.” Dr. Suresh Mukkamala, MD earned his medical degree at Kasturba Medical College, Manipal Academy of Higher Education before completing his internship and residency in internal medicine at Easton Hospital in Easton, PA. He completed his fellowship in hematology and oncology at Ochsner Clinic in New Orleans, LA. His areas of interest include breast cancer, gastrointestinal malignancy, and lung cancer, as well as general hematology and oncology.

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LOVING HANDS OF HEALING HOPE ARTICLE BY ANNA MAYNARD

M EN TA L WE LLB E IN G | H E ALTH + W E LLNE S S

GARDEN OF EDEN The month of October is recognized as Breast Cancer Awareness Month. For women like Mareta Childs, a positive diagnosis for breast cancer leads to a battle not just to regain her physical health, but her self-confidence as well. Now cancer-free, Childs has found her purpose in providing others with comfort and emotional support during the turmoil of treatment. Childs founded Loving Hands of Healing Hope to provide spa services for those going through cancer treatment. She, alongside her partner Julie McCoy, have serviced around 50 women since their start in 2013. Located on the east side of Tucson at Garden of Eden Salon and Day Spa, they offer their services completely free of charge. The salon, owned by Childs herself, provides facials, hair services, body care, massages, and manicures. Each practitioner is meticulously trained and certified to provide the best level of care for the specific needs of their clients. Despite being paid for their services, they donate their earnings back to the nonprofit. “It touches everyone somehow,” Childs said. The personal connection experienced by so many fuels a genuine desire to be involved, and she believes that all of her volunteers’ hearts are in the right place. An esthetician herself, Childs witnessed the stress felt by her clients almost immediately melt away the second she laid her hands on them. By giving her clients a space to feel their emotions, it allows them to have a moment of peace and comfort amidst the effects of treatment. “They see that there is another side to this.” Childs explained, “Their hair will grow back, their skin will go back to normal.”

Self-confidence during cancer treatment can be a difficult thing to maintain, according to Childs. She recalled her own journey, where she experienced hair loss as a result of chemotherapy. After only ever leaving the house with her head covered, she decided to take a trip to Target without doing so. As she browsed through the aisles, a woman approached her, saying, “I just want you to know how beautiful you are.” Childs works tirelessly to capture that feeling of pure kindness for the patients she services. When going through treatment, she said, it can be difficult for patients to feel a sense of control and independence over their own lives because of the need to rely on others. She experienced that feeling through her own journey, and works to create a safe space for patients to feel in control again. With the COVID-19 pandemic essentially shutting down their service to protect the safety of their clients, Childs hopes to see a resurgence of people as it becomes safer to venture out. Loving Hands of Healing Hope offers a beacon of care for women during the physical and emotional trials of cancer treatment. By creating a space where women can be emotionally vulnerable and restore their self-confidence, Childs and McCoy have established a network of support through their nine years of operation. To learn more about Loving Hands of Healing Hope, visit their Facebook page of the same name or their website at lovinghandsofhealinghope.org. As we enter Breast Cancer Awareness Month, Childs’s remark remains true, “I think women need women.”

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charity spotlight: highlighting area nonprofits, with the donor in mind

This Month- Pima Council on Aging ARTICLE BY STE PH E N BROWNING | PHOTOG R APHY BY PCOA

EXP E RT H E LP | PR OFESS I ONAL S E RVI CE S

Mission: To promote dignity and respect for aging and to advocate for independence in the lives of Pima County’s older adults and their families. A trusted source for information, assistance and advocacy for older people and their families in Pima County. "Over more than five decades of service to Pima County’s communities, we have developed an unparalleled network of programs and service partners for older adults. This allows us to continually find new ways to serve our community through direct services and partnerships. We strive to be inclusive, innovative, and integrated into the fabric of our community.” W. Mark Clark, President and CEO "In my 50 years of working in the Tucson healthcare community, the majority of that time has been in the care of older adults at home or in residential settings. PCOA has demonstrated over and over again the variety of resources available, and their strong commitment to this growing sector of our population." Agnes C. Poore, RN, Chair, PCOA Board of Directors Key Programs and Services: PCOA Helpline: (520) 790-7262 Monday through Friday, 8:30 a.m to 5 p.m. Access a team of certified information specialists about PCOA programs and services, get accurate information or referral to the network of allied community-based resources, or schedule a meeting with a PCOA specialist for a one-to-one consultation. PCOA Medicare Help: Volunteers complete a rigorous training provided by the State Health Insurance Assistance Program (SHIP) in Pima County anchored at PCOA, to provide unbiased information about Medicare through year-round one-to-one consultations, group workshops, and other information and assistance, including questions on available Medicare plans. Pima Meals on Wheels: A home-delivered meals program that provides clients with one-third of their nutritious food needs for the day. A program of Pima Council on Aging, in collaboration with Catholic Community Services and Lutheran Social Services of the Southwest. Healthy Living Programs: For adults 55 and older, including EnhanceFitness, with exercises focusing on stretching and flexibility, low impact aerobics, cardiovascular fitness, strength training and balance, led by trained E-Fit staff/volunteers. PCOA - Aging Well for Life 8467 E. Broadway Blvd.Tucson, AZ 85710 (520) 790-0504 (Fund Raising, Administration and Business Office) Donations accepted by phone, or via secure online portal: pcoa.org/how-you-can-help/donate/ Our Charity Spotlight column is designed to inform you about Tucson’s highly respected 501c-3 organizations. I always recommend potential clients, volunteers and/or donors access further information via the charity’s own website, of via independent watch organizations like GuideStar, Charity Navigator, GreatNonprofits or Charity Watch, all available online.

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

S EASON A L SE T U P S | ENTE RTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season. Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team! CONTINUED >

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Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined. 3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes. 4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs. 5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together. Make two slits on the top of the pie. 6. Brush with the remaining egg wash and bake for 12 minutes. 7. After cooled, pipe on laces with icing if using. Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining. Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

S EASON A L SE T U P S | ENTE RTAI NME NT

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area.

O C TOBE R 8T H

St. Philips Animal Fair

ST. PHILIPS CHURCH ON THE NO RT H E AST C O R NE R O F CA MP B E L L A ND R I V E R | 8 :30 A M Come celebrate our cherished furry friends. Bring your pets or a stuffed animal for a blessing in the tradition of Saint Francis’ devotion to all creatures great and small. Free microchipping and a special Saint Francis medallion. And a whole lot more. The faire ends at 2 p.m.

O C TO BE R 9 T H

Clint Black in Concert

T UCS ON FOX THEATR E | 7:00 P M Clint Black -- a Grammy award-winning artist -- has sold more than 20 million records worldwide and is one of the most successful singers and songwriters in the modern era.

O C TOBE R 1 1 T H

The Wallflowers

T UCS ON FOX THEATR E | 7:30 P M For the past 30 years, the Jakob Dylan-led act has stood as one of rock’s most dynamic and purposeful bands – a unit dedicated to and continually honing a sound that meshes timeless songwriting and storytelling with a hard-hitting and decidedly modern musical attack

O C TO BE R 1 3T H

Visiting Artists Series -- Tarrah Krajnak

U NIVERS ITY OF AR IZON A CENT E R F O R C R E AT I V E P H OTO G R A P H Y | 5 :30 P M Tarrah Krajnak, a Peruvian-born artist, explores the uses of documentary photography to explore the medium's role in shaping history. Last year her book "El Jardin de Senderos Que Se Bifurcan" was named to MOMA's inaugural list of 10 best photo books of the year.

O C TO BE R 1 6T H

Aida Cuevas & Mariachi Aztlan

FOX TUCS ON THEATRE | 7:00 P M Aida Cuevas has created one of the most important careers in traditional Mexican music. With a 46-year career and 41 album releases to her credit, Cuevas, dubbed “The Queen of Mariachi”, is an esteemed figure in Mexico, beloved for her unswerving devotion to traditional mariachi music and for her mastery of its demanding vocal forms. O C TOBE R 1 8T H

Graham Nash

FOX TUCS ON THEATRE | 7:30 P M Legendary artist Graham Nash, a founding member of both the Hollies and Crosby, Stills, and Nash, is a twotime Rock and Roll Hall of Fame inductee who has seen rock history unfold at some of its seminal moments – from the launch of the British Invasion to the birth of the Laurel Canyon movement a year later.

CONTINUED >

EVE N TS

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EVENTS CONTINUED

O C TO BE R 1 9 T H

Presidio District Gastronomy Tour

PRES IDIO MUS EUM, 196 N . COURT AV E . | 1 2:30 P M Celebrating Tucson’s UNESCO City of Gastronomy designation, the tour includes stops at four locations in the historic Presidio District of Downtown Tucson from 12:30 to 4 PM. Experience our complex food heritage and the fusion of Old and New World ingredients. Tours are also on Nov. 3 and Nov. 16. Tickets are $100 for members and $125 for non-members. Register well in advance.

O C TO BE R 2 3 RD

Biosphere 15k, 5k and one-mile runs

3 2540 S . BIOS PHERE R OAD IN O R AC L E , A Z | 7 :0 0 A M Southern Arizona Roadrunners return to the world-famous Biosphere 2 for the 2022 edition! Enjoy 15k, 5k, and one-mile jaunts through the western foothills of the majestic Catalina Mountains. The routes thread through the Biosphere 2 complex with exceptional views.

NOV E M BE R 3 RD

Tucson Museum of Art "First Thursday" opening

140 N . MAIN AVE. | 5:00 PM On the first Thursday of the month the Tucson Museum of Art and Historic Block offers extended hours and pay-what-you-wish admission from 5:00 pm until 8:00 pm. November’s First Thursday will explore the ways artists use various materials to create throughout the museum’s galleries. Discover the new feature exhibition More Than: Expanding Artist Identities from the American West .

NOVE M BE R 4 T H

Tucson Celtic Festival and Scottish Highland Games

RI LLITO PARK AT 4502 N . FIR ST AV E . | 5 :0 0 P M The three-day festival will feature Celtic, Irish, and Scottish music. Also Irish and Highland dancing, Scottish athletics, bagpipe bands, food, beer, whiskies as well as fine crafts for sale, and kids’ activities. Continues all weekend.

NOVE M BE R 4 T H

Jerry Seinfeld -- LIVE!

LIN DA R ON STADT MUS IC HAL L | 7 :0 0 P M Jerry Seinfeld comes to The Linda Ronstadt Music Hall to perform his newest standup routine. Seinfeld has been hailed for his uncanny ability to joke about the little things in life that relate to audiences everywhere.

NOVE M BE R 6T H

The 33rd Annual All Souls Procession

MSA AN N EX, 267 AVEN IDA DEL C O NV E NTO | 4 :0 0 P M The All Souls Weekend hosts a myriad of events starting Friday and culminates with the main event on Sunday. The Procession is an independently produced, non-motorized, participant-based procession and ceremony to honor the memory of those who have passed.

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EVE N TS

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"I remember my discomfort to debilitating. degenerative condition, once improves your chances Orothere Valley Acupuncture to consultation consultation and I and saw Iasawtestified a deteriorate deteriorate they will they continue will continue to From to to From there Kari will Kari review will review your your Frannie M. of Tucson husband driving me to my Because neuropathy is a those nerves begin to recovery. The first step isHahn. a call book a consult with Kari woman woman running running in our in our do so do until so they until completely they completely medical medical information information and utilize and utilize to this. "I remember mya consultation and I saw degenerative condition, once deteriorate they will continue to From to Orothere Valley Acupuncture to Kari will review your neighborhood. neighborhood. I was Iso was somy expire, expire, leaving leaving those those suffering a non-invasive exam exam to to Hahn. husband driving me to woman running in our those nerves begin tosufferinga non-invasive do so until they completely book a consult with Kari medical information and utilize envious envious I just kept I just thinking kept thinking 'I 'I with crippling with crippling balance balance issues. issues. "In determine "In determine your your treatment best treatment consultation and I saw a deteriorate they will continue to From I was so expire, leaving those suffering therebest Kariexam will review a non-invasive to canyour wouldneighborhood. would give anything give anything just tojust be to be this case, this the case, absence the absence of pain of is pain is cases, cases, you can you plan. In plan. most In most woman running in our do socrippling until they completely envious I just kept thinking 'I with balance issues. "In medical information and utilize determine your best treatment not necessarily not necessarily a good a good thing," thing,"start treatment able to able walk to again'. walk again'. My primary My start treatment that very thatsame very same neighborhood. I was soprimary expire, leaving those suffering would give anything just to be this case, the absence of pain is a non-invasive exam to plan. In most cases, you can explains explains Kari. "This Kari. usually "This usually day. care doctor care doctor told me told my me thinking my envious - I just kept 'I with crippling balance "In day. not necessarily aprogression goodissues. thing," able to walk again'. My balance primary determine your that bestvery treatment start treatment same means means a further a further progression of of troubles troubles with pain with and pain balance and would give anything just to be this case,Kari. the absence of pain is explains "This usually care doctor told me my cases, you can plan. In most day. the disease. the disease. Our methods Our methods at at were able were just symptoms just symptoms of getting of primary getting While the best thetime bestto time plant to plant a same a not necessarily aprogression good thing,"While to walk again'. My means a further of start treatment that very with pain and balance Oro Valley Oro Valley Acupuncture Acupuncture not only not only older,troubles older, and he and gave he me gave a me a tree is tree 20 years is 20 years ago, the ago, second the second explains Kari.Our "This usuallyat care doctor told me my the disease. methods day. were just symptoms of getting While the best time to plant but but stop this stopprogression, this progression, best best is time today! is today! Call Oro Call Oro a prescription prescription for Gabapentin. for Gabapentin. I I means a further progression of time troubles with pain and balance Oro Valley Acupuncture not only older, and he gave me a tree is 20 years ago, the second actually actually work work to regenerate to regenerate and atand ValleyWhile Valley Acupuncture Acupuncture now to now to a didn'tdidn't thinkjust think there there was anything wasofanything the disease. Our methods but stop this progression, were symptoms getting the best time to plant best time is today! Call Oro prescription for Gabapentin. I restore restore healthy healthy function function of of schedule schedule your consult, your consult, mention mention else I else could I could do, I was do, I so was so Oro Valley Acupuncture not and only Valley actually work to regenerate older, think and he gavewas meanything a tree is Acupuncture 20 years ago,now the second to didn't there nerves." nerves." this ad this and ad ask and about ask about our our depressed." depressed." but stop this progression, restore healthy function of best time is today! Call Oro prescription for Gabapentin. I schedule your consult, mention else I could do, I was so Patient New Patient Offer!Offer! nerves."work to regenerate and New Valley now didn't think there was anything actually this adAcupuncture and ask about ourto depressed." restore healthy function of schedule consult, mention else I could do, I was so Newyour Patient Offer! 190depressed." W 190 Magee W Magee Rd, Ste Rd,142 Ste 142 nerves." this ad and ask about our New Patient Offer! 190 Tucson, W Magee Ste 142 Tucson, AZ 85704 AZRd, 85704 www.OroValleyAcupuncture.com www.OroValleyAcupuncture.com

AZRd, 85704 190 Tucson, W Magee Ste 142 Tucson, AZ 85704

(520) (520) 532-2012 532-2012 (520) 532-2012 www.OroValleyAcupuncture.com (520) 532-2012

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