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Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Page 26 August 2015 you have plenty of small bills on hand and let your child make change with your supervision. Also, there’s no sense in cents at a yard sale. If you’re thinking something should go for 50 cents, do 2 for $1 instead. Unless of course, you see a math lesson there. It’s up to you! MATCHING FUNDS Offering to match whatever your child earns from the sale could be an additional motivator. The more she sells, the more money she’ll make. If she knows there are matching funds, she’ll potentially work harder to make the yard sale successful. LAYOUT AND STYLING Group similar items together and display neatly. No one likes to dig through piles of stuff. Put the toys up front, attracting kids and their parents. A few days before, clean and check through all items. Nothing like a $3 pair of jeans with an inadvertent $20 bill in the pocket! Put books in a bookshelf and hang clothes on a shower rod. TIMING Be prepared to start early, especially if you are avoiding the heat. It seems around here, early birds love a Friday sale. But if that’s not possible with your kids’ school schedule, start early on Saturday morning. Late arrivals are interested in haggling or getting the lowest price. Make sure to communicate with your kids that it’s not over till it’s over. Packing up the leftover items into boxes and taking them By Lisa Weisenburger Clear out your clutter and cash in! While the kids are still home from school this summer, make plans to host a garage sale when the weather cools a bit. With a little presale prep, this activity can also be a great family financial lesson. Along with making posters using the back side of the Student of the Week poster from third grade and traipsing around the neighborhood with you while you make large masking tape loops to hang the signs with, your kids can raid their closets and cubbies for items to sell. Convincing your child that he’ll get money to purchase new toys from selling old ones he no longer is interested in or has mastered, is the trick to inspiring him to clean under his bed. PRICING WITH FRIENDS Have a discussion with your child about pricing. Pricing a little higher leaves room for haggling. Give your child a roll of painter’s tape and let them make the prices. When shoppers arrive home and remove the tape, there will be no sticky residue left behind. If your child is ready to part with electronics (even broken electronics are often nabbed for parts) or gaming systems with games, have them do their homework. Check eBay for going rates. Have your kids ask their friends to help out. Not only can they bring stuff to sell, they can also be an extra pair of hands. Price to sell. The point is to clear out the clutter. Make sure Tips for hosting a winning garage sale with your kids KIDS CORNER to a nearby donation center for your favorite charity will avoid the “creep.” The “creep” are items left after the sale, which creep back into closets and drawers. TEACH ABOUT GIVING Garage sales are most importantly a way to clear out clutter, which clears the mind. They are of course about making money. They are about contributing to reduction of waste and recycling. But they can also be a way of giving to others. Getting your kids involved in yard sales gives them an opportunity to donate funds to charity, especially one with which they can identify. Help your children establish ahead of time where they would like to see their contribution go. They may even pick out more of their toys to sell once they understand that proceeds will go to help out a less fortunate child. Besides teaching your kids about supporting a valuable cause and stretching the budget, yard sales are kind of fun! Have your kids pocket their earnings and head out early on a Saturday morning to check out a few neighborhood sales. Turn up the radio, grab an ice cream cone and come home with some amazing steals. Did you know in 2010 at a Las Vegas sale, a man unknowingly purchased a sketch for $5 that some experts speculate is an original Andy Warhol drawing worth $2 million! Just sayin’! ADVERTISING Less is more when it comes to advertising. Be concise, use bold marker font and don’t forget the arrows. We make the arrows and tape them on while at the street corner. This avoids the “oops!” moment. Post for free on garagesaletracker.com. Snap a few pictures of your best stuff and post the details for the sale on Facebook, instagram or the Arcadia parents Google group. SOURCE: http://www.statisticbrain.com/garage-sale-statistics/ Signs.com Yard Sale Signs Poll

602-956-0178 4144 E. Indian School Rd. Look for new items on the menu & our Taco Tuesday is back! Welcome Back Arcadians! Page 27 August 2015 By Amanda Goossen Recently I took a trip to North Scottsdale to visit Twisted Grove, the second restaurant concept by Arcadia’s own Chris Collins. The dining experience was nothing short of extraordinary, going down as one of the best I’ve enjoyed in my four short years in Phoenix. The menu has Chris Collins’ stamp all over it: American classics, quality ingredients and intricate detail. This man knows food. He understands where it comes from, what to do with it and how to intrigue diners with subtle flavor nuances while also pleasing the masses. Take the Charred Brussels Sprouts, for example. While I’ve enjoyed many orders of this long-underrated vegetable in the past couple years, few have slow roasted them before glazing them with a balsamic reduction, showing an intense amount of time and precision to a tiny green ingredient. After my recent meal, I had a chance to talk with the chef about his family’s legacy, his passion for food and his future in the business. Thank you to Chef Chris Collins for giving Arcadia News a bit of your time. AN: What is your earliest recollection of food? CC: I can always remember sneaking into the kitchen at my father’s restaurants and asking each of the cooks for a piece of bacon. By the time I was done I would have had five to six slices of bacon and a smile from ear to ear. AN: What types of work did you do in your dad’s restaurant (Wally’s)? CC: My first job was carrying pies out for people during the holidays in hopes for a $1 tip. Later, I remember working the onion ring station at the restaurant and my dad paid me $20 in ones to make me feel like I had a bunch of cash. I knew I wanted to run restaurants like my dad did from the day I was old enough to sneak those slices of bacon in the kitchen. Everything I have done since I was a teenager was to get my own restaurants. It’s why I chose to go to Boston University School of Hospitality and why I worked for Houston’s after college. AN: Were you always into food? The cooking process? The entire experience? CC: I always joke with my buddies that I never learned how to play the guitar or throw a knuckle ball, but I could cook one heck of a dinner. It’s truly been my main interest all my life and still is today. AN: What were your favorite Arcadia restaurants as a kid? CC: Tarbell’s was my favorite place as a child and still is at the top of the list today. My brother and I would ask to go for special occasions and we always shared the New York strip. When guests ask what other restaurants they should check out, I always mention Tarbell’s as a neighborhood gem. AN: Did you grow up in Arcadia? CC: It seems the definition of Arcadia changes depending on the person you ask, but I grew up at 37th and Camelback and now live at 50th Street and Indian School Road. It’s the neighborhood I identify with and where I look forward to raising my own family. AN: Did your family always gather around food and cook together? CC: I am one of six and now there are 10 grandchildren with two more on the way. Cooking for the Collins family is why we get together. It’s become easier because everyone chips in, but I remember my mother cooking for days to get ready for a big event or holiday. AN: Are Wally’s, Grassroots and Twisted Grove, and Common Ground Catering all within your restaurant company? CC: Grassroots, Twisted Grove and Common Ground Catering (coming 2016) are part of my restaurant group, while Wally’s is owned and operated by my father and brother, Matt Collins. AN: What is your all-time favorite meal to cook? CC: My all-time favorite meal is cooking pork ribs in a wood-burning smoker. I love the fact that every time you smoke, even if you use the same recipe, the ribs come out just a little different. A dedicated barbecue man could spend a lifetime perfecting his recipes. AN: What is your guilty pleasure food? CC: Hands down it’s Chinese food. I have had Chinese food all across the country and still to this day Desert Jade on 32nd Street and Indian School Road is my favorite. My love for the place is so well known amongst my family and friends that I regularly receive gift cards to Desert Jade for birthday and holiday gifts. AN: What is different about the food at Twisted Grove and Grassroots? CC: I get asked this question all the time and my honest answer is there is no defi ning term that can describe the difference. Both are my take on new American cuisine and a reflection of my favorite recipes. To simply break it down, Grassroots has Southern influences that reflect its relaxed environment, while Twisted Grove has modern takes on American classics that compliment a more vibrant urban setting. AN: What do you hope people learn about you from eating your food? CC: I want guests to know we genuinely care about the product we offer. It’s the fi rst thing we think about when we get up in the morning and the last thing we think about when we lock the doors. Every day there is a great group of people working very hard to make sure that your favorite dish is as good this time as it was at your last visit. AN: Dream eating vacation? CC: I’m trying to convince my brothers that for Wally’s 70th birthday we should do a week-long eating binge in Italy. I would love to enjoy some of the best food in the world with my favorite people. AN: What do you see for yourself in five years? Fifteen? CC: The last three years have been crazy. I’ve opened three restaurants, got married and we’ll have our second baby this coming December. My wife, Melissa, and I have decided to slow down and enjoy the time we have with our babies. In 15 years, game on. I hope to continue developing concepts and operating in Phoenix. AN: Do you hope your children follow in the business? CC: I hope my children do what they love. …If it’s the restaurant business, then I will support them 100 percent. AN: Last time the Collins family gathered around food? CC: July Fourth I ordered 30 pounds of live crawfish from Louisiana and had a crawfi sh boil. Everyone loved it and I think we started a new family tradition. Neighborhood boy grows up and follows in family footsteps TWISTED GROVE 8220 N. Hayden Road twistedgrove.com PLACES WE LOVE Chef Chris Collins