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Thankful for Fall in Southern Arizona

N OV E M B E R 2 022

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LIFESTYLE LETTER

Falling Into Fall

November 2022 PUBLISHER

Jeff Herr | jeff.herr@citylifestyle.com EDITOR

Megan Ewing | megan.ewing@citylifestyle.com

Some say they miss the four seasons that they knew somewhere else. Contrary to popular belief, we also have four seasons! You just need to know where to look. Of course, the seasons are distinct at the top of Mount Lemmon and the beautiful Santa Rita Mountains. Even Flagstaff and the White Mountains put on their seasonal shows. But here in the desert, there are seasons that play out. Our decent monsoon season has covered our hillsides in green velvet and low-lying golden flowers. Soon there will be a dusting of white snow on the peaks around us, and maybe down on the desert floor. And just take a look at our cover this month. That's Cave Creek in the Chiricahua Mountains. Very nice. What really marks the changing days, though, is a flurry of fantastic new things to eat, plates too heavy for the hot months. Hearty stews, rich pasta, or a plate of carne seca, maybe served with a rib-sticking pint of porter. And out come the sweaters and long pants. Endless activities in the classrooms and on campuses pack the calendars. And, of course, football and then basketball. So the seasons do, indeed, change here. It's just more subtle. And beautiful. In this issue, we are thankful-- thankful for all that makes our lives in the foothills unique and exceptional in so many ways. We hope you enjoy our stories about mushrooms, Thanksgiving meals, great locally roasted coffee, and new trends where food is part of growing healthy. Also this month we welcome our new partners. La Posada senior-living community will be built downslope from Pusch Ridge. Simon Hazel Cellars is an extraordinary new wine shop with an unrivaled collection of everyday wine and that once-a-year California cab that marks a special occasion. We also welcome Southwest Kitchen and Bath, a major provider of great remodels across the foothills. Welcome! We are honored that you have joined us on this journey, And as always, we welcome you, our kind readers who have given such great feedback and encouragement. It's nice to know we get to play a very small part in your magnificent lives. Tell us your stories and upload your fall photos by scanning the QR code below!

SOCIAL MEDIA COOR DINATOR

Anna Maynard | anna.maynard@citylifestyle.com SALES DIR ECTOR

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

Mary Albers LAYOUT DESIGNER

Kelsey Ragain CONTR IBUTING WR ITER S

Anna Maynard, Sybil Velarde CONTR IBUTING PHOTOGR APHER S

Catherine Hackworth, Craig Nassar, Daniel Miranda, David Sanders, Joseph Piotrowski

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

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

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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.

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inside the issue The Thankful Issue

F E ATU R E D

D E PA RTM E NTS

16 Thanksgiving Sides and Pies

Lifestyle Letter

City Scene

Business Monthly

Culinary Creations

Giving Back

Hair Care

LO CA L S ERV I C ES

Eat Right

HEA LT H + WELLNES S

Farmers Market

Must See

Party Planning FO O D

Events

Trend Setter

Regional favorites to bring a new twist to our favorite meal of the year

22 Boys and Girls Club of Tucson

The Boys and Girls Club of Tucson is making waves in the community! What's in store for them next?

26 Catherine Hackworth's Organic Journey at Studio Tucson Salon

Catherine Hackworth built up a successful salon during a pandemic. Here's how she empowers her clients through organic products.

O N T H E C OV E R

The stunning Cave Creek canyon on the eastern side of the Chiricahua Mountains. Some call it the Yellowstone of Arizona.

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Discover communities where personal connection, engagement, and new possibilities open doors for residents to thrive. Where meals are a constant pleasure, EngageVR takes you on virtual adventures, and Watermark University offers fascinating classes for mind, body, and spirit.

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Five communities in the Tucson area. Visit watermarktucson.com to explore more.

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city scene

Where neighbors can see and be seen. 1

1: Nothing but respect for these elders! 2: Founder and lead singer David Freiberg lays down his smooth vocals at the Fox. 3: A little more gray these days. But Jefferson Starship rocked Fox Theatre Tucson! 4: Comedian Fortune Feimster keeping the crowd in stitches! 5: And she just can't stop moving! Photography by MF Andrews

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N OV E M B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

Tucson Metro Chamber Copper Cactus Awards Announced

NOVEMBER 18–20, 2022 10AM–5PM, FRIDAY & SATURDAY 10AM–4PM, SUNDAY

140 N Main Avenue · Tucson, AZ 85701

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B USIN E SS M ON T H LY

This year's winners: Best Place to Work HIMS Snell & Wilmer Small Business Leader of the Year Amanda Powers -- FC Tucson Business Growth Paradigm Laboratories Diversity, Equity & Inclusion Champion The Drawing Studio Innovation Award U of A Center for Innovation Paragon Space Development Corporation Perseverance Award Vanessa Bechtol – Santa Cruz Valley Heritage Alliance, Inc. Start-Up of the Year Sonoran Stitch Factory Social Impact Amphi Foundation Tu Nidito Children and Family Services Community Investment Corporation

Catalina Foothills School District ranked #1 in Arizona Of the 131 Arizona school systems that were evaluated in Niche’s 2023 Best Districts rankings, Catalina Foothills School District was awarded the #1 spot. Niche rankings include input from students, alumni and parents, as well as quantitative data to evaluate teachers, resources and facilities. In the nine years of Niche research, CFSD was named #1 for eight years. See the complete list of Arizona school district rankings here: https:// w w w. n ich e . c o m / k 1 2/s e a rch / best-school-districts/s/arizona/

Iconic Upside-Down Pyramid Building Sold That icon upside-down pyramid building at Wilmot and Speedway was recently purchased for $2.2 million by Lerner & Rowe law offices. Lerner and Rowe will move into the top floor while Vantage West Credit Union will continue to be on the first floor.

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REGIONAL FAVORITES TO BRING A NEW TWIST TO OUR FAVORITE MEAL OF THE YEAR

Thanksgiving Sides and Pies There’s a lot of talk about turkey this time of the year, but aren’t we most excited about the stuffing, the green beans and our grandmother’s sweet potato casserole? This Thanksgiving, I’m getting out of my regional comfort zone and exploring new recipes for side and pie dishes from around the country. Read on to discover recipes rich in both culinary history and sense of place, reflecting America’s greatest quality: diversity.

ARTICLE BY SYBIL VELARDE

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

SOUTH

GREEN BEANS WITH POTATOES AND HAM A staple of southern cuisine. The long-simmered ham hocks lend their smoky, savory goodness to vegetables and broth.

INGREDIENTS • • • • • • • • • • •

2 ham hocks 1 onion, peeled and quartered 3 garlic cloves, smashed 1 celery stalk, cut into 2-inch pieces 3 sprigs fresh thyme 1 bay leaf 1 jalapeño or serrano chile 1 lb. small red potatoes, halved 2 lb. green beans, trimmed and halved crosswise. salt and pepper 3 1/2 quarts water

DIRECTIONS Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 tsp salt and water in a large pot. Bring to a boil, reduce heat and simmer uncovered for 90 minutes. Transfer hocks to a plate. Discard chile. Add potatoes to pot and simmer until tender, 10-12 minutes. When ham hocks are cool enough to handle, pull meat off the bones, discarding bones. Shred into bite size pieces and return to the pot. Add green beans. Simmer about 8 minutes, until the beans are tender. Season with salt and pepper. Serve the meat and vegetables with a slotted spoon. Reserve the broth for another use.

SORGHUM-SWEETENED CHOCOLATE PECAN PIE Chocolate and nuts are the defining ingredients of Derby pie, a Kentucky classic. This version contains sorghum (a traditional Southern sweetener) and is laced with bourbon.

INGREDIENTS • • • • • • • • • •

1 piecrust disk 1/3 cup all-purpose flour 1/2 cup sugar pinch of salt 2 eggs, lightly beaten 3 tbsp bourbon 1/2 cup sorghum 1 cup pecans, toasted and coarsely chopped 4 oz semi-sweet chocolate 1 stick butter

DIRECTIONS Roll out the dough to 12 inches around. Fit crust into a 9 inch pie plate. Refrigerate crust until firm. Preheat oven to 375F. Line crust with parchment paper and fill with pie weights. Bake until edges are golden, about 20 minutes. Remove weights and paper and bake for 10-12 minutes more, until golden brown. Let cool completely. Adjust oven to 350F. Whisk together flour, sugar and salt in a large bowl. Stir in eggs to combine, then stir in the bourbon, sorghum, pecans and chocolate. Melt butter and pour over the mixture, stirring until fully combined. Pour filling into crust and bake until crust is set and center is slightly gooey, about 35 minutes. Let cool completely, about 90 minutes.

NORTH

SCALLOPED OYSTERS In 19th century Massachusetts, this creamy casserole of crumb-topped oysters was made with common crackers. Today, we sub them with crunchy breadcrumbs and brighten the dish with parsley and celery. This can be prepared in a casserole dish. Or heaped into clean oyster shells for a fun alternative.

INGREDIENTS • • • • • • • • • •

6 tbsp butter 3 cups fresh breadcrumbs salt and pepper 1/4 cup parsley 1 celery stalk, thinly sliced in a diagonal 3 scallions, chopped 2 tsp fresh thyme leaves 2 tbsp dry sherry 3/4 cup heavy cream 2 pints (32 oz) shucked fresh oysters in their liquor, drained with 2 tbsp liquor reserved • 1/8 tsp nutmeg

DIRECTIONS Preheat oven to 450F with the rack in the top third of the oven. Brush a 9-by-13- inch baking dish with butter and set aside. Melt 2 tbsp butter in a large sauté pan over medium heat. Add breadcrumbs and 1/4 tsp salt. Stir frequently until the breadcrumbs are golden brown and crisp, about 10 minutes. Stir in parsley and remove from heat. Sprinkle half the breadcrumbs evenly in baking dish and transfer remaining breadcrumbs to a plate. Wipe pan clean and return to stove. Melt remaining 4 tbsp butter over medium-high heat. Sauté celery and scallions until scallions begin to soften but celery is still bright green, CONTINUED >

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about 2 minutes. Stir in thyme. Add sherry and simmer 30 seconds. Add cream and bring to a boil. Stir in reserved oyster liquor, nutmeg and 1/4 tsp pepper. Remove from heat and stir in oysters. Spread oyster mixture evenly over breadcrumbs in baking dish. Top with remaining breadcrumbs and bake until bubbling. Ensure oysters are cooked through, about 7-8 minutes. Serve immediately.

APPLE-SOUR CREAM CRUMB PIE A mountain of apples and sour cream filling generously finished with walnut crumb topping.

Crumb: Whisk together sugars, flour, cinnamon and salt. Add butter and combine with pastry cutter. Stir in walnuts and mix well. Refrigerate until ready to use. Filling: Whisk together granulated sugar, flour, cinnamon and salt in a large bowl. Stir in sour cream, eggs and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust. Place an empty baking sheet on the lowest rack of the oven to collect any drips. Bake pie in the upper 3rd of oven for 10 minutes at 450F. Then lower the temperature to 350F and bake until the apples are golden, juices are bubbling and the crust is golden brown, about 45 minutes. Remove the topping from the fridge and crumble over the hot filling. Bake until topping is browned and set, apples are tender and bottom crust is thoroughly baked, about 50 minutes. Let cool completely.

INGREDIENTS • Pie Dough: 1 2/3 cups all-purpose flour~ 3/4 tsp salt~ 3/4 tsp sugar~ 1 stick butter, plus 3 tbsp cut into small pieces~ 1/4 to 1/3 cup ice water. • Crumb Topping: 1/2 cup light brown sugar~ 1/2 cup granulated sugar~ 1/2 cup all-purpose flour~ 1 tsp cinnamon~ 1/4 tsp salt~ 2 sticks butter, cut into small pieces~ 1 cup walnuts, coarsely chopped. • Filling: 1 cup granulated sugar~ 1/2 cup all-purpose flour~ 1 tsp cinnamon~ pinch of salt~ 16 oz sour cream~ 2 eggs, lightly beaten~ 2 tsp vanilla extract~ 2 1/2 lb. golden delicious apples, peeled, cored and cut into 1/4-inch wedges.

DIRECTIONS Pie Dough: 1 2/3 cups all-purpose flour~ 3/4 tsp salt~ 3/4 tsp sugar~ 1 stick butter, plus 3 tbsp cut into small pieces~ 1/4 to 1/3 cup ice water. Crumb Topping: 1/2 cup light brown sugar~ 1/2 cup granulated sugar~ 1/2 cup all-purpose flour~ 1 tsp cinnamon~ 1/4 tsp salt~ 2 sticks butter, cut into small pieces~ 1 cup walnuts, coarsely chopped. Filling: 1 cup granulated sugar~ 1/2 cup all-purpose flour~ 1 tsp cinnamon~ pinch of salt~ 16 oz sour cream~ 2 eggs, lightly beaten~ 2 tsp vanilla extract~ 2 1/2 lb. golden delicious apples, peeled, cored and cut into 1/4-inch wedges. Pie Dough: Place dough in a food processor with salt, sugar and butter. Pulse until it resembles coarse breadcrumbs. Continue pulsing and start adding the water until the dough just comes together. Wrap in plastic wrap and refrigerate until firm. Once firmed, roll out dough into a 15-inch circle (1/4 inch thick) and fit into a 10-inch pie plate. Refrigerate until ready to use.

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

WEST

HATCH CHILE CORN CASSEROLE This Monterrey-Jack topped casserole is made with green chiles from New Mexico’s Hatch Valley.

INGREDIENTS • • • • • • • • •

4 cups frozen corn kernels, thawed, divided 1 tsp salt 3 scallions, thinly sliced 1 can (14oz) Hatch green chiles, diced 3 tbsp all-purpose flour 2 cups grated Monterrey Jack cheese (6 oz), divided 5 large eggs, room temperature 2/3 cup heavy cream 1/2 stick unsalted butter

DIRECTIONS Preheat the oven to 350F. Puree 3 cups of corn in a food processor. Transfer to a large bowl and stir in the remaining corn, salt, scallions, chiles, flour and 1/3 cup cheese. In a separate bowl, mix the eggs and sour cream until combined. Stir into corn mixture. Place butter in an 8-inch square baking dish. Place in oven until the butter has melted, about 10 minutes. Pour batter into the hot baking dish and sprinkle top with remaining grated cheese. Place a baking sheet on lower rack of the oven to catch any drippings. Bake the pudding until puffed, bubbling and cheese is golden brown, about 45-50 CONTINUED > minutes. Let cool 30 minutes before serving.

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MARIONBERRY PIE Marionberry, a type of blackberry beloved in the Pacific Northwest, shows up here in the form of jam, nestled between a double cream-cheese crust!

INGREDIENTS Filling: • 1 cup marionberry jam • 3 strips fresh lemon zest • 1 tsp lemon juice • 3 tsp water • 1 tbsp cornstarch • cream cheese pie dough (recipe follows) • all-purpose flour • 1 large egg Cream Cheese Pie Dough: • 2 1/4 cups all-purpose flour • 1 tsp salt • 2 sticks unsalted butter, cut into 1/4-inch pieces • 6 oz cold cream cheese, cut into small pieces • 3-4 tbsp ice water

DIRECTIONS Filling: Bring jam and lemon zest to a boil in a small saucepan. Stir until jam is dissolved, about 5 minutes. Remove from heat and stir in lemon juice. Whisk 2 tsp water into cornstarch in a small bowl and stir into hot jam mixture. Let cool to room temperature, about 1 hour. Discard zest. Cream Cheese Pie Dough: Place flour, salt, butter and cream cheese in a food processor and pulse to blend. With the machine running, start adding the water until the dough comes together. Divide into 2 pieces and shape each into a disk. Wrap in plastic wrap and refrigerate until firm, about 45 minutes. Preheat oven to 400F. Roll out 1 disk of dough into a 12-inch round. Fit into a 9-inch pie plate. Roll out remaining disk of dough into a 12-inch round. Using a 3/4-inch round cookie cutter, cut out circles from the dough, leaving about 1 inch between each cut out and a 3 inch border of solid dough around perimeter. Transfer dough to a parchment paper lined baking sheet and refrigerate along with dough in pie plate until firm, about 1 hour. Pour filling into crust. Place top crust over filling, and trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal. Beat together egg and remaining teaspoon water, and brush top of pie with egg wash. Bake pie 15 minutes. Reduce oven temperature to 350F and bake until golden brown, 25 to 30 minutes. Let cool completely, about 2 hours.

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

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G IV IN G BAC K | STY L E + BE AUTY

Boys and Girls Club of Tucson THE BOYS AND GIRLS CLUB OF TUCSON IS MAKING WAVES IN THE COMMUNITY! WHAT'S IN STORE FOR THEM NEXT?

ARTICLE BY ANNA MAYNARD

From a 6-year-old member of the Boys and Girls Club in Washington, D.C. to the CEO of the Boys and Girls Club of Tucson, Denise Watters is using her past to create a positive influence on the future. Overseeing six locations and 2,686 members, Watters is dedicated to providing every child that walks through the clubhouse doors with opportunities to achieve success. Most of the members, she said, come from low-income or single-parent households. A $20 membership cost provides children with hot meals, homework help and a variety of programs to fill their schedules. What isn’t included in that cost is the priceless bond between club members and staff. One child, a boy named David, completely embodied this special relationship while attending a Boys and Girls Club event. Watters said that she was getting ready to speak in front of the crowd when David came up to her. Unsure of what to expect, she CONTINUED >

NOVEMB 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

Watters said that she has a lot of gratitude for the Tucson community. Every investment made by the community is doubled when a child has access to education and opportunities they may never have received.

said that David asked her if she was nervous and wanted to check in on her. “They’ve become part of the extended family,” Watters said. Watters' eyes lit up as she explained that David wants to be a vet when he grows up. A Boys and Girls Club field trip to Reid Park Zoo ignited his newfound interest. The zoo visit barely scratches the surface of the learning experiences offered by the Boys and Girls Club. Watters said that children are exposed to all avenues through the 40-plus list of programs, and that list continues to grow. The academically-driven programs hold a special place in Watters’s heart and the effects of those programs extend beyond the children’s membership period. Watters highlighted the EXCEL program, where members earn money for bringing in good grades on their report cards. The money is kept in an account until they graduate, giving them a safety net for their future plans. She said that programs like EXCEL motivate the children to take pride in their schoolwork and open the door for any path they want to pursue. All options, from college to trade school, are shared, and members are even able to take trips to tour college campuses. 97% of members are expected to graduate high school, according to the Boys and Girls Club of Tucson impact report. Many members return to the Boys and Girls Club as volunteers, Watters said. By focusing on alumni, herself included,

G IV IN G BAC K | STY L E + BE AUTY

she works to set an example for current members that they can achieve their goals through the Boys and Girls Club. “It just gives them that motivation and inspiration,” Watters said. The powerful effects of the Boys and Girls Club have sparked a large community involvement in the organization. A hockey deck was recently donated and installed on their grounds, giving the children yet another opportunity to discover their passion. From donations to volunteering, the Tucson community has rallied around the services each clubhouse provides. “That’s really a testament to how the community gets involved with us,” Watters said. Looking towards the future, big things are in store! Multiple new projects have entered the planning phase as one of their clubhouses gets ready to celebrate its 65th anniversary. Clubhouse attendance has returned to pre-pandemic levels, and their annual Thanksgiving dinner is just around the corner. Watters said that she has a lot of gratitude for the Tucson community. Every investment made by the community is doubled when a child has access to education and opportunities they may never have received. “If we didn’t have the donors the sponsors and the grants, we wouldn’t be able to reach the Davids of the world,” Watters said. For information about how to sign your child up for the Boys and Girls Club of Tucson, or how to join as a volunteer, visit their website at bgctucson.org.

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CATHERINE HACKWORTH'S ORGANIC JOURNEY AT STUDIO TUCSON SALON

ARTICLE BY ANNA MAYNARD PHOTOGRAPHY BY DAVID SANDERS

Catherine Hackworth isn’t just in the business of doing hair, she’s in the business of creating confidence. Thirty years of experience doing hair has taken Hackworth across the world, meticulously studying her craft. Her passion for doing hair started when she was a little girl, and her drive for success led to her graduating first in her cosmetology class. Hackworth continued to invest in her education with the desire to become as well-rounded as possible. She took her studies overseas to Paris and Great Britain, learning and growing along the way. From styling elaborate bridal updos to working as a platform artist for the luxury hair care brand Jhirmack, Hackworth says that there isn’t anything she can’t tackle. After moving to Tucson in 2018 following three successful salon ventures, she opened Studio Tucson Salon in January of 2021. In the midst of the COVID-19 pandemic, success was uncertain. “I didn’t have a clientele when I opened,” Hackworth said. Operating out of a garage space before heading to her permanent location, Hackworth quickly built up a loyal clientele by offering private appointments. She said that during the pandemic, her clients were looking for a feeling of safety, which she was more than happy to provide. Her business savvy shone through during a period of uncertainty for small businesses. As the clouds of the pandemic continue to lift, her business only continues to grow. Her immaculately clean salon evokes feelings of luxury. Hackworth said her salon is designed to be upscale but not intimidating, which rings true in every aspect of her design. Her dedication to providing her clients with the best is evident in the shelves stocked with organic hair care products.

H AIR CA R E | LOCAL SERVI CE S

Catherine Hackworth

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Following a personal health scare, Hackworth restructured her business around her philosophy of a healthful restart. She said that Studio Tucson Salon is service-oriented, not product oriented. Good mental and physical health start from the outside, including the products people use on their hair, according to Hackworth. She focuses on creating a pressure-free environment for clients to make the best choices for themselves, their hair and their health. Hair color, specifically color correction, is Hackworth’s specialty. Her goal, she said, is to help people, and that help is apparent in the transformations she creates. She never turns a client away and emphasizes building trust during moments of insecurity. By building strong bonds with her clients, her correction services create stunning transformations. Hackworth said she likes to partner with her clients, and those partnerships have enabled her to maintain a 98% client retention rate. Her “look good, feel good” mindset attracts clients seeking a personalized experience, one that Hackworth is more than eager to provide. “I need purpose in my life and I love making people happy,” Hackworth said. Her ability to connect with others creates an empowering space where clients are able to “let their hair down”, literally. She works tirelessly to create a peaceful environment for clients and says that she makes sure they know they will be listened to. Hackworth has gifted Tucson a luxury boutique salon experience at fair prices, constantly striving to offer her clients the healthiest experience possible. “Anything worth having is worth working hard for,” Hackworth said. To book an appointment at Studio Tucson Salon, visit their website at studiotucsonsalon.com to see their full menu of services.

H AIR CA R E | LOCAL SERVI CE S

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Healing with Food

“LET FOOD BE THY MEDICINE AND LET THY MEDICINE BE YOUR FOOD” -HIPPOCRATES ARTICLE BY SYBIL VELARDE

EAT R IGH T | HEA LTH + WE LLNE S S

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EAT R IGH T | HEA LTH + W E LLNE S S

“The improvement in her health was significant, inspiring her to relearn the basics of food...”

Thirteen years ago, Katelyn Louise was a business student attending college. She suddenly fell chronically and seriously ill, dropping some thirty-five pounds from her small frame. She sought consultation and treatment from numerous medical doctors, but no progress was made. Eventually, a naturopath diagnosed her with celiac disease, which caused her autoimmune system to ravage her body. “It was the best and worst day of my life.” Katelyn was not happy with the prospect of having to give up her favorite foods, but her health drastically and quickly improved once she cleaned out her pantry. To reset her body, she detoxed with a mix of fasting and juices. The improvement in her health was significant, inspiring her to relearn the basics of food, what to eat and how to cook it. Katelyn came to find that nutrition was of the utmost importance for her life and the lives of others. During her research, she discovered Amy Rachelle, a naturopath in Bali. Amy’s mission is to “help you wake up your wisdom, helping you to be healthy in mind, body and spirit.” This resonated deeply with Katelyn. Soon after discovering Amy and her philosophy, Katelyn flew to Bali to attend Amy’s 10-day detox seminar. What was supposed to be a quick trip turned into a four-year stay. Initially an intern, Katelyn worked her way up to become an instructor, specializing in healing autoimmune diseases through low-glycemic, gluten-free, whole foods, while also emphasizing the importance of medicinal herbs and superfoods. While in Bali, Katelyn met Elaina Love from Pure Joy Planet. She was a guest chef teaching a 3-week Raw Food Chef training and a 1-week detox training. Katelyn and Elaina decided to become partners in Pure Joy Planet, a holistic plant-based gluten-free culinary school in Tucson, Arizona. As a culinary instructor, she has taught hundreds of students about the symbiotic relationship between what we eat and how we feel. The school has equipped students with the skills they need to create meals that nourish them both physically and mentally. Pure Joy Planet has a plethora of services available, including detox sessions and both online and in-person culinary classes. The training is self-paced and focuses on eliminating foods that cause poor health, cleansing your system of toxins and learning about external stressors that affect the body. The classes encourage students to eat wholesome foods for one month to see how it works for them individually. This typically motivates the students to want to learn more! Katelyn has a Fifth Dimension Foods booth at Heirloom Farmer’s Market in Rillito Park on Sundays where you can purchase vegan gluten-free desserts, breads and personal items. Everything she offers is organic and of the best quality. Interested in learning more? Check out the website: www. purejoyplanet.com

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Extracts from specific mushrooms are proving beneficial.

finding health through mushrooms ARTICLE BY SYBIL VELARDE

FAR M E R S M A R K E T | FOOD + BE VE RAGE

Strolling through a farmer’s market I was amazed by the variety of fresh, locally grown mushrooms on offer. Chestnuts, shiitake, pink oyster, lobster, chanterelle, porcini, and morels. On top of their delicious taste, mushrooms are known to decrease the risk of cancer, protect brain health, be a great source of vitamin D, stimulate a healthier gut and support a healthy immune system. In addition to the diverse selection of mushrooms on display, another product caught my eye: mushroom extracts. Hernan Castro, also known as “The Man Behind the Mushrooms,” started cultivating mushrooms in Tucson in 2012. Three years later, Castro’s father suffered three strokes, leaving half of his body paralyzed. Doctors told Castro that if his father continued to suffer from strokes, which was likely, his father would have a very poor quality of life with risk of death. Castro was told that he should do his best to focus on making sure his father was comfortable. “I just couldn’t take that as my only option,” Castro said. After receiving discouraging news, Castro set forth on a mission to research stem cell therapies around the world. Most only had a 50 percent success rate. Castro continued his search, finding studies done in Japan, China and Korea where scientists extracted the essence of Lion’s Mane mushroom and injected it into rats. The result? The restoration of the nerves in the spine of the rats. Other articles Castro read mentioned that this same mushroom provided strong concentration and focus for monks during their meditations and that there was encouraging research it could help against Alzheimer’s, too.

Castro put his biology and chemistry education to use, working to extract the beneficial properties from the Lion’s Mane mushroom to create a concoction he hoped might cure his father. “Dad, it will not kill you, but it may cure you. You decide if you want to take it,” Castro said upon the introduction of the concoction to his father. His dad, a fully trained medical doctor, took a chance and used the concoction three times per day throughout his healing journey. Immediately he started feeling better and, within a year, found himself fully recovered. Only one finger remains slightly stiff after regular use of the extract. Castro has studied the properties of many different mushrooms and is a member of the North American Mycological Association and The Scientific Foray. He casts himself in the model of Paul Stamets, a self-taught mycologist, intellectual and industry leader in fungi. When Castro is not at his warehouse manufacturing the extracts, he can be found on Mount Lemmon collecting spores of Reishi, Turkey Tail, Lion’s Mane, and other mushrooms with health-supporting properties that he then plants and cultivates. Hernan Castro makes different extracts of mushrooms and herbs that help restore energy, promote better sleep, fight diabetes, boost the immune system and maintain healthy cholesterol levels. Castro is the proprietor of a mercantile called The Desert Alchemist (www.desertalchemist. com) where he sells his extracts alongside Chaga (mushroom) coffee.

NOVEMB 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. SHEIL A FARHANG D E R M AT O L O G I S T @ D R . SH E I L A _ D E R M

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A CUP WITH JOE: THE COFFEE THAT WON THE WEST

ARTICLE BY SYBIL VELARDE | PHOTOGRAPHY BY JOSEPH PIOTROWSKI

Arbuckle Specialty Coffee

M UST SE E | FOOD + BEV E RAGE

Arbuckle was the only name the cowboys knew in regard to coffee. Arbuckle was the first coffee to be packaged in crates and sent out on rail for the cowboys on the open range. It became the choice of men of honor who lived by the code of the west. Prior to 1859, Americans roasted their own coffee beans in a pan. One burnt bean would ruin the whole batch! Then, John Arbuckle patented a process for glazing roasted coffee beans that sealed in their flavor and aroma. Fast forward to 1974, visionary Denney Willis, a history major and highly successful restauranteur, began interviewing his restaurant patrons and discovered that they loved the food, but he served the worst-tasting coffee. He set out on a mission to find or create the best coffee ever and discovered Arbuckle Coffee. The brand had been off the shelf for 50 years, but Denney bought the trademark in the late seventies and rekindled the pioneer spirit by delivering only the finest coffees. Sadly, we lost Denney this past March, unexpectedly of a brief illness, but nearly half a century later, his son Josh is now at the helm. He is committed to carrying on the amazing brand history and his father’s expertise and passion for coffee. “It is specialty-grade, top-of-the-line Arabica coffee -- bold body, low in acidity, a hint of smoke and a subtle chocolate finish," said Denney's wife, Pat, and son, Josh, of the essence of Arbuckle coffee. "That’s the profile used to select the beans and the roasting process. We only buy top-of-the-line coffee beans, sourced from the finest beans of Bolivia, Peru, Nicaragua, Brazil, Sumatra, and Guatemala." Arbuckle only roasts Specialty Grade Arabica beans. The arabica trees take longer to grow, have less caffeine and lower acidity. Robusta trees grow very quickly and produce 5 times more beans than Arabica trees, while also having a higher level of acidity. "Arbuckle has never and will never purchase and roast

Robusta coffee beans," said Josh. Arabica beans are considered well worth the extra time and cost. Josh is committed to his father’s vision for Arbuckle: to sell only the very best specialty-grade coffees. As Denney always said, “they didn’t need to be the biggest, just the best.” Josh misses being able to take a new coffee blend to his dad for his opinion. But his dad’s passion for coffee and the uncanny ability to pick up flavors in the coffee lives on in his roasting team. Their roast masters share the passion for creating the finest coffee, with each team member having 2 to 3 decades of roasting experience. The team carries on the practice of cupping and comparing notes to validate the taste profile. Once roasted, the team allows the coffee to cool down properly in a proprietary method different from most commercial-grade roasters. Each varietal coffee gets a custom roast with a carefully selected temperature that brings out the very best traits in that particular coffee’s flavor profile. “With some of the competition’s coffees, the flavor profile changes after cooling. Some competitors’ coffees will turn sour, others get an undesirable woodsy aftertaste. Our coffees maintain their superior flavor as they cool down.” The roasting team keeps a database going back 25 years for every coffee they have ever roasted and continue to refine their expertise. Tucson is fortunate to have the brand history, expertise and trade secrets for producing the finest coffees. Arbuckle was the first distributor in Tucson to be roasting their own coffee and is still the largest roaster in Southern Arizona. Not only is it served in many of Tucson’s premier restaurants, it is also shipped to locations throughout the United States and even to some international customers. For more information, visit www. arbucklecoffee.com CONTINUED >

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M UST SE E | FOOD + BEV E RAGE

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PHOTOGRAPHY BY JANIE JONES

Your Autumn Dinner Party Is Served Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings. For this alfresco Autumn Dinner Party, Chef Kyle draws on favorite fall recipes updated for a modern palate and paired with wine selections to complement the bountiful feast. Hannah creates an iconic autumn ambiance using artisanal table settings and mixed flannels for each guest to blanket any chill on a brisk evening. Whether for Friendsgiving, Thanksgiving or a new November tradition, it’s time to get outdoors again surrounded in sweater-weather coziness while sharing bites and clinks with family and friends.

Insider Tips for Hosting: • Build a menu around the season. “In November, people crave turkey, sage stuffing and cranberry sauce,” Chef Kyle says. “Autumn dinners mean bigger-course meals with varied proteins, like turkey, duck and sirloin, hearty starches, and good fall produce, especially root vegetables such as butternut squash and pumpkin.” • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says. • Draw inspiration from the season’s changing colors, cooler temps and lower humidity to move back outdoors. “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.”

savorandswirl.com Instagram: @savorandswirl, #savorandswirl

Want to see more? For this fall dinner party, Chef Kyle created the perfect dinner menu to tantalize guests’ taste buds. For a complete list of recipes, scan the QR code.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

Living With Diabetes? Listen to your heart.

People with diabetes are twice as likely to develop heart disease than those who don’t have this disease. Some people with diabetes may not realize they’re developing heart disease because its symptoms may not be obvious. If you live with diabetes, listen to your heart. Talk to one of our cardiologists today to get answers about your heart health.

Call 520-396-1370 to make an appointment or scan the code to find a provider. CarondeletMedicalGroup.com

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N OV E M B E R 2 0 2 2

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

NOV E M BE R 1 ST

Restored: The Return of Woman-Ochre

U NIVERS ITY OF AR IZON A MUS E UM O F A RT | 1 0 :0 0 A M Runs through May 20th. After undergoing a lengthy and challenging conservation treatment, Willem de Kooning’s famous Woman-Ochre (1954–1955) is back on view for the first time since its theft from the UAMA 37 years ago. Restored: The Return of Woman-Ochre will then remain at the UAMA, its forever home going forward.

NOV E M BE R 1 ST

Rock Talk: The Prehistoric Art of Ted DeGrazia

GALLERY IN THE S UN MUS EUM | 1 0 :0 0 A M Runs through Jan. 25th until 4 p.m. daily. Ancient petroglyphs and pictographs inspired a series of drawings, watercolors, ceramics and textile designs featured in the new exhibit Rock Talk: The Prehistoric Art of Ted DeGrazia. NOV E M BE R 5T H

Empire Ranch Cowboy Festival

E MPIRE R AN CH N ORTH OF S ONO I TA | 1 0 :0 0 A M The Empire Ranch Cowboy Festival, held on Nov. 5 and 6, is the Foundation’s annual public event celebrating Arizona’s Western history and culture. Each year more than 3,000 visitors come to the ranch to enjoy Western heritage demonstrations, arena and livestock exhibits, cowboy cooking and Western entertainment.

NOV E 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 Runs through 11 p.m. All Souls Procession Weekend events culminate in the Procession and Grand Finale. Enjoy the parade, live music, art exhibitions and beautiful costumes.

NOVE M BE R 1 0 T H

Arizona Arts Live: Dance Theatre of Harlem

U OF A CEN TEN N IAL HALL | 7:30 P M Eighteen dancers grace the stage with poise, precision, and power. Led by resident choreographer Robert Garland, this multi-ethnic company performs a forward-thinking repertoire that includes treasured classics and neoclassical works by George Balanchine. They are setting a new vision for dance in the 21st century.

NOV E M BE R 1 1 T H

Ballet Tucson Fall Concert

LEO RICH THEATR E | 7:00 PM Runs through Nov. 13. Times vary. Tucson's professional ballet company embarks on an inspiring new season of dance featuring the Tucson premiere of Justin Peck's In Creases.

EVE N TS

NOV E M BE R 1 2 T H

Sonoita Vineyards Annual New Release Festival

S ON OITA VIN EYARD IN ELGI N | 1 0 :0 0 A M The Festival goes until 4 p.m. After a busy harvest season, what better way to relax than to kick back and party? Sonoita Vineyards hosts its annual Sonoita New Release Festival, a prime opportunity to taste the winery's newly released wine as well as some soon-to-be-released wine, straight from the barrel! Other Sonoita AVA wineries and distilleries invited.

NOV E M BE R 1 9 T H

Altan: Donegal to Tucson

FOX THEATR E TUCS ON | 7: 30 P M Altan, the traditional Irish band, has a wide catalog of music ranging from “sensitive” Irish songs to hard-hitting reels and jigs! Save the date, we would love to see you in attendance for this amazing show. NOV E M BE R 1 9 T H

El Tour de Tucson

AR MORY PAR K | 7:00 AM Another epic installment of Tucson's one-and-only El Tour de Tucson, Arizona's largest perimeter bicycling event, is a fun adventure ride attracting up to 9,000 cyclists and consisting of novice, intermediate, advanced, and professional riders. The 39th El Tour de Tucson starts and finishes at Armory Park.

NOV E M BE R 1 9 T H

Native American Arts Fair

MIS S ION GAR DEN S | 9:00 A M Come celebrate the Mission Garden's Native American Arts Fair. This is a huge fair with food and many vendors of Native American baskets, ceramics, paintings, jewelry, and much, much more. Meet the artists and stay for food and drink. Ends at 2 p.m.

D E C E M BE R 3 RD

50th Annual La Fiesta de Tumacácori

TUMACACORI N ATION AL HI STO R I CA L PA R K | 1 0 :0 0 A M In recognition and celebration of the many cultures that were historically and are presently associated with the Santa Cruz Valley, the Tumacácori Fiesta presents the traditional creations of these cultures. Also continues on Dec. 4.

D E C E M BE R 6T H

Patronato Christmas Concert from San Xavier

MIS S ION SAN XAVIER DEL B AC | 6 :0 0 P M Also held on Dec. 7. Patronato San Xavier presents Southern Arizona's most enduring winter tradition, a very special concert of sacred and holiday Christmas music. Celebrate the joy of the holiday season immersed in the spectacular Spanish Colonial-Era beauty of Mission San Xavier del Bac. Tickets go fast.

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Perfect Wines for Thanksgiving... and Beyond Planning your holiday menus should always include options for the best wine for Thanksgiving. It’s as crucial as the food you create. After all, Thanksgiving is an occasion to share your gratitude for those who are most important to you. So when you raise your glasses to toast the spirit of togetherness, make sure you have the best wine for Thanksgiving on hand to fill them! With so many different dishes on the table, how do you choose the best wine for Thanksgiving dinner? Do you choose a varietal that pairs better with meat entrées or vegetable dishes? And of course, there are desserts to consider. It doesn’t have to be difficult. Whether you’re bringing a gift bottle to friends or family, or a host hoping to please a crowd of your own, there’s bound to be a clear winner that suits the occasion. When choosing the best wine for Thanksgiving dinner, it’s important to consider the menu. An exciting label may sell you on a bottle once you’re in the store, but a vegan meal will have different considerations than a traditional turkey feast when it comes to bouquet and body. And dinner wines can vary from dessert wines; it’s best to have different types of wine ready for pouring. If you’re looking for a bit of guidance on flavors and varietals, you can learn how to taste wine with live virtual wine tastings ahead of your shopping to get a better sense of your options. If you’re eager to track down the perfect bottle now, the list below will give you a great start on choosing the best wine for Thanksgiving.

T R E N D SE T T E R | FOOD + BE VE RAGE

LIVING LIFE AFTER COVID "Covid was rough on everybody, but I was one of those unlucky ones and my cough caused me to tear muscles in my chest and side. I've pulled muscles before, but never had I been in so much pain, and the area was really swollen. Obviously I kept coughing, so I imagine that didn't help because long after my Covid symptoms disappeared, I was still in pain. Months went by and I wasn't healing, how do you rest an area that you use to breathe?"- Joseph M. Kari Hahn, L.Ac. at Oro Valley Acupuncture has been successfully treating Covid "long-haulers" since the early days of the pandemic.

healing organism. When you scrape your knee, your blood will quickly work to clot and scab. Your liver has a unique ability to regenerate after injury. If you break a bone, there are specific cells that immediately begin to knit the edges back together. Unfortunately, there are also a number of factors that inhibit those regenerative cells from completing the tasks they were designed to do including stress, age, not getting enough quality sleep, and suffering from serious infection or disease. Kari Hahn shares her expertise. "In Joseph's case, his battle with Covid really afftected his muscle tissues and their ability to heal and repair. Beyond the body just being terribly fatigued from fighting a very challenging infection, his cells were nearly depleted of oxygen. At Oro Valley Acupuncture, I have several cutting edge solutions that I use to treat injuries of this nature and at the forefront is O3 Regenerative Therapy™."

"I have protocols for headaches, fatigue, brain fog, shortness of breath, and other symptoms associated with long-haulers syndrome. In addition to acupuncture, I use adjunct therapies to help combat lasting effects of Covid. "I'll be honest, I was skeptical at Joseph was the first person I first," said Joseph. "But I was saw whose infection caused a severe injury," shares Kari out of options and too many Hahn, L.Ac. "Normally with people have had such acute injuries, I instruct my incredible success at her hand patients to rest, take ibuprofen, that I just couldn't say no. With and come see me if the pain each treatment I felt better and persists for more than a week better. It wasn't 2 weeks into or two. Joseph had been treatment before I was once again playing pickle ball!" suffering for months, his body simply refused to heal." Kari Hahn has been treating complex, chronic conditions in The human body is a self-

190 W Magee Rd, Ste 142 Oro Valley, AZ 85704

Tucson for nearly two decades. Having used acupuncture to heal her own longtime ailments of asthma and fatigue, she saw the power that this ancient medicine holds. At Oro Valley Acupuncture, Kari uses both ancient and modern techniques to break through chronic issues. "Those conditions that Western medicine professionals deem 'untreatable,' and then send patients on their way with a prescription in hand - that's where we do our best work." There are real solutions to your suffering. Kari Hahn works to create those solutions based on the successful treatment of seemingly chronic cases over the years. "I've seen Kari Hahn for almost every ailment and condition since, " tells Joseph. "Now I check in every few weeks for maintenance. I know it sounds like changing the oil in your car, but that's exactly what it is. Unfortunately I don't have the luxury of ordering custom new parts for my body, so I plan on taking good care of the one I've got!".

If you have any questions or if you would like to schedule a new patient consultation, please call. Ask about our New Patient offer!

(520) 532-2012 www.OroValleyAcupuncture.com

FOX TUCSON THEATRE THE PLACE TO BE • THE ARTISTS TO SEE Shemekia Copeland & Sugaray Rayford 11/18 Altan: From Donegal to Tucson 11/19

Jake Shimabukuro Christmas in Hawai’i 11/27

Big Bad Voodoo Daddy Wild & Swingin’ Holiday Party 12/3 Mavis Staples 12/11

The Doo Wop Project 12/15

All is Calm 12/18 Theatrical presentation of The Christmas Truce of 1914 Mariachi Sol de Mexico Merry-Achi Christmas 12/16

A remarkable story, told in the words and songs of the men who lived it.

60+ SHOWS ON SALE • FOXTUCSON.COM