Page 22 April 2015 By Lisa Weisenburger “Each generation takes the Earth as trustees.” – J. Sterling Morton. Every year for longer than most of our children – and some of us – have been alive, Americans have celebrated Arbor Day and Earth Day. These designated days were established to raise awareness, ignite energy and promote positive change toward our finite, ever-smaller planet. According to the Arbor Day Foundation, Arbor Day was founded in Nebraska in 1872 by J. Sterling Morton. Morton and his family moved to Nebraska from Detroit in 1854. He and his wife were avid lovers of agriculture and nature. Morton and his fellow pioneers missed their trees, which were also needed for windbreaks, shade, fuel and building materials. In January of 1872, he proposed a tree-planting holiday. In April of that same year, it’s said that over 1 million trees were planted, thus Arbor Day was born. This year, Arbor Day is April 24. Earth Day is celebrating its 45th anniversary on April 22, 2015. The idea for Earth Day came to Wisconsin Senator Gaylord Nelson after witnessing the horrific results of a massive oil spill off the California coast in 1969. On April 22, 1970, over 20 million Americans took part in rallies and demonstrations in the streets, parks and auditoriums advocating for a healthy and sustainable environment in which to live and raise their families. Now the Earth Day initiative has spread to every proverbial corner of our planet, with the conversation increasingly leaning toward sustainability. Keep the conversation alive. To those who argue that the up-and-coming generations are well- informed about saving the planet and take more initiative than ever before, I respond with the fact that my grandmother hung out her laundry on the line every day, rather than turning on an energy guzzling dryer. Grandpa maintained the garden and went to the store only for milk and meat. He walked to that store, by the way. Maybe we can all do more for the cause. During this month that celebrates Earth Day and Arbor Day, push yourself to go beyond putting your trash in the proper recycle bin. It may be easier than you think to help save the planet this year: KIDS CORNER SUPPLIES 1. Plan ahead and save the cartons from all those Easter eggs to use for this project. I prefer using the pressed paper- or cardboard-type of egg carton. It just seems environmentally friendly. If using a foam-type of egg carton, you will need to poke a small hole in the bottom of each egg cup. 2. Fill each egg cup with potting soil. I start with damp to moist soil. Make a little depression in the soil on each cup. 3. You can start with vegetable, herb or flower seeds, but any will work. It’s up to you and your little gardener (aka Earth saver) what type of seeds to plant. It is also fun to harvest your own seeds, such as those from cucumbers or peppers. Seed packets are not expensive and can be found at gardening centers and hardware stores for as little as three packets for $1. 4. Once you have your seeds, put a few in each cup and gently cover with soil. 5. Carefully water the seeds. The pressed paper carton soaks up a lot of water. If you plan to keep the seeds inside the house until sprouts arrive, you may want to place the carton on a waterproof surface. 6. Place seeds in a sunny window and wait for the magic to happen! 7. When seeds have sprouted, you can transplant them into a pot or garden in two ways. If you’re using the pulp-style egg carton, simply cut the egg cups apart so that sprouts are still in the cups, but each cup is now separate. You can then plant each cup directly into the soil. If you’re using the foam cartons, you need to take the small plants out of the carton before transplanting them. You can then reuse the carton for more seeds. • Did you know that SRP will give you two free trees if you attend a Shade Tree Seminar provided by the Valley Permaculture Alliance? Details are available on savewithsrp.com. • Did you know that as a thank you for joining the Arbor Day Foundation, they send you 10 trees? Memberships start at $10.00. Visit arborday.org for information. • Keep Phoenix Beautiful, an affiliate of Keep America Beautiful, is hosting Earth Day Phoenix on Saturday, April 25, 2015. Go to earthdayphoenix.org for details. One of my favorite children’s books on the subject is This Tree Counts by Alison Formento, illustrated by Sarah Snow. This is a story that not only teaches kids counting, but also about the natural habitat of 10 different living creatures. The old, giant oak tree in the book has a huggable purpose and tells the story if you listen closely. At the end, the children are inspired to plant 10 trees to keep the old oak company. Earth Day, Arbor Day and This Tree Counts inspired the carton garden. This fun and simple activity helps kids start seeds for their garden. • egg carton • potting soil • seeds • scissors Celebrate Earth Day: Give back with a carton garden

Page 23 April 2015 By Amanda Goossen Amongst the Phoenix food scene, chef and restaurateur Aaron May is a well-known name. His flagship restaurant Over Easy, however, might be more familiar to most Arcadians than the man himself. Opening in 2008 at 40th Street just south of Indian School Road, Over Easy established a fanatical following before moving to 48th Street in 2011. May’s M&M pancakes and other hearty diner food attracted Food Network’s Guy Fieri and his show Diners, Drive-Ins and Dives in 2009, when Fieri said, “the chicken fried steak is dynamite!” Originally from Chicago, Aaron May came to Arizona to attend the University of Arizona. With a passion for food and an unstoppable desire for creativity, Aaron left U of A to begin the culinary arts program at Scottsdale Community College at age 20. After graduation, Aaron moved to France where he spent a year attending Ecole Ritz Escoffier, increasing his knowledge and technique as a classically trained chef. After France, Aaron secured positions working under celebrity chefs Douglas Rodriguez and Mario Batali in Scottsdale and New York. In 2003 he returned to Scottsdale where a new collaboration began with local bartender, Quinn Goldsberry. “I was a lowly cook and Quinn was a bartender,” said May. “We shared the same affinity for good food and fun.” An immediate friendship and eventual partnership was formed. Today, the men operate nine different restaurants. Yacht Club, in Arcadia, is the latest in their culinary designs. In June 2014, Aaron took over the building La Fontanella called home for over 30 years. With heavy embroidered curtains and authentic Italian food, La Fontanella was such a familiar visual and staple of the community. The day the windows were shuttered, the community was surprised. Aaron May knew it was the space he needed. “When the space became available, we wanted it,” said Aaron. “We love this area. We were excited to have neighbors such as the Little Woody, the Vig, Crudo and Essence Bakery. Being in the same community as these great spots was a no brainer.” Next came the concept for the restaurant. “We like to have fun with our concepts,” said Aaron. “Quinn and I opened a lodge [The Lodge] in the middle of the desert… so why not a Yacht Club.” Quinn Goldsberry is originally from Palo Alto and spent time in Seattle as well. California and the Pacific Northwest are part of his heart and soul. “Quinn probably should have been a boatman,” said May. “This restaurant encompasses his affinity for the coast.” Yacht Club has a large bar space with two dining rooms. White walls enclose the space with sailboat-inspired décor adorning the eating area. Large windows in the front and a few portholes are on the surrounding walls, PLACES WE LIKE making the space bright and inviting. For the menu, Aaron wanted delicate fresh seafood to be the star. While there are menu items such as Crab Dip, Lobster Rolls Two Ways and even a Cheeseburger Deluxe, the simply prepared fish specials and seasonal oysters are a favorite of the chef. “Who doesn’t love to sit and sip great wine or rosé and eat oysters?” said Aaron. The fish is flown in each day by Jet Fresh Seafood and with items such as Alaskan halibut coming into season and sea urchin on the horizon, this chef and restaurateur is a happy man. “It’s a myth that good seafood can’t be found in the desert,” said Aaron. — Yacht Club is located at 4231 Indian School Road. For more information go to arcadiayachtclub.com. Inside the Yacht Club patrons can find menu items such as Lobster Roll Two Ways, Oysters, and fresh fish. Fresh fish and nautical inspiration found at new restaurant PHOTO BY KING LAWRENCE