42 SEPTEMBER 2019 By Michelle Donati-Grayman Drivers running red lights kill at least two people daily in the United States. This alarming trend has safety experts urging drivers to use caution and pedestrians and cyclists to stay alert. According to new data analysis performed by the AAA Foundation for Traffic Safety, 939 people were killed in red light running crashes on U.S. roads in 2017; a 10-year high, and a 28 percent increase since 2012. The AAA Foundation reported that 28 percent of crash deaths that occur at signalized intersections are the result of a driver running through a red light. Nearly half of those killed in red light running crashes were passengers or people in other vehicles. In the AAA Foundation’s latest Traffic Safety Culture Index, 85 percent of drivers said they thought running a red light was very dangerous – but nearly one third said they had done it within the previous 30 days. So why would they take that chance? More than 40 percent said they didn’t think police would stop them. Nevertheless, it’s against the law and if a driver is involved in a deadly crash, it could send them to jail. While police can’t realistically be at every intersection, enforcement is the best way to get drivers to comply with any law. The Insurance Institute for Highway Safety (IIHS) found that when properly implemented, red light cameras reduced the fatal red-light running crash rate in large cities by 21 percent. The IIHS also found that the cameras reduced the rate of all types of fatal crashes at intersections with signals by 14 percent. Proper implementation of red-light cameras helps to ensure drivers’ safety and trust in the systems. When using red light camera programs, local governments should incorporate best practices, such as: • Using the camera program as part of a comprehensive traffic safety strategy, including engineering and education. • Only implementing programs on roadways with a demonstrated pattern of violations or crashes. • Notifying drivers that cameras are being used (signage and other methods). • Calibrating cameras regularly. • Only operating cameras under the direct supervision of law enforcement personnel. • Evaluating the programs on a periodic basis to ensure safety benefits are being realized. Traffic deaths caused by running red lights increasing Experts say simple changes to driving habits can prevent crashes related to red light running. AAA recommends that drivers: • Prepare to stop: Lift your foot off the accelerator and “cover the brake” when preparing to enter any intersection by positioning your right foot just above the brake pedal, without touching it. • Use good judgement: Monitor “stale” green lights, those that have been green a long time as you’ve approached the intersection. They are more likely to turn yellow as you arrive at the intersection. • Tap the brake: Tap your brakes a couple of times before fully applying them to slow down. This will catch the attention of drivers who may be inattentive or distracted behind you. • Drive defensively: Before you enter an intersection after the light has turned green for you, take a second after the light changes and look both ways before proceeding. Pedestrians and cyclists can also do their part to stay safe near intersections. AAA recommends: • Wait: Give yourself a few seconds to make sure all cars have come to a complete stop at a red light before moving through the intersection. • Stay alert: Don’t take chances and don’t wear headphones. Give your full attention to the environment around you. • Be visible: Stay in well-lit areas, especially when crossing the street. • Make eye contact: Look at drivers in stopped vehicles to ensure they see you before crossing the road in front of them.

43 SEPTEMBER 2019 NEWS BRIEFS KEEP ON RUNNING Located at 48th St. and Indian School in the Safeway Center, iRun has joined forces with Sole Sports running apparel. The location will remain the same and families will continue to experience the same expertise and customer service as before. The iRun store opened eight years ago and was operated by Mark Cosmas, who will continue his orthotic practice at the store. For more: solesportsrunning.com. By Cody Kennedy “This is so good!” These are the words I kept repeating to my friend while we were having lunch at Meat the Ball. When I first heard the name, I was half-expecting a plate full of meatballs slathered in marinara or barbecue sauce. That couldn’t have been further from what was set on the table. The smell of garlic bread beckons to you 20 feet before you get to the immense glass door and enter into Meat the Ball’s dining room. The interior is retro-quaint, with exposed ceilings, red and white tiles and mirrored walls. There is a small bar situated in the middle, with mint- colored booths lining the walls. There’s also a patio, but no one wants to risk baking in the sun at this time of year while enjoying a meal – at least during the day. This is the first location for Meat the Ball; the creator is also the man behind Pomo Pizzeria and Mora Italian. Every item on the menu is made in-house, from the pasta, to the bread, to the hand-crafted cocktails. The dishes are locally sourced and if it can’t be found in America, the product is imported from Italy. That’s how serious these guys take their meatballs. We kicked things off with a few appetizers: the prosciutto bruschetta, charcuterie board and the cheesy garlic focaccia with whipped herb crema. The focaccia was your typical cheesy-bread staple, with the smell of garlic making my mouth water and the crema smooth as butter. The charcuterie board transported my mind to a breezy patio, wishing I had a glass of vino and a view of the ocean. The pièce de résistance of the appetizers was, however, the prosciutto bruschetta. Toasted bread, a generous spread of whipped mascarpone, figs and a honey drizzle made this “snack” feel like we should have saved it for dessert. The next order of business was meatballs. From the server’s recommendation, we chose both the short rib and salmon meatball options – two of the most popular dishes. First off, the meatballs are colossal. None of those backyard cookout crock pot meatballs here. I was a little wary of a salmon “meatball,” but after my first bite, all bad thoughts melted away. Lightly breaded and settled in a lemon-dill butter sauce, the salmon wasn’t the overpowering kind that you’d get at a seafood restaurant. Mild and lemony, I literally closed my eyes and leaned back in my chair; it was that good. As for the short rib: think of a shredded beef sandwich wrapped neatly in a ball, covered in gravy with a side of mashed potatoes. Thanksgiving dinner also comes to mind – but an elegant Thanksgiving, with the fancy china dishes and linen napkins. I almost felt bad for shoving a huge portion in my mouth. Almost. Other meatball options include chicken, spicy cauliflower and the classic, made with grass-fed beef and Niman Ranch pork. Meat the Ball also offers salads, pasta dishes, sandwiches and dessert. Drink options include standard cocktails such as the mule or margarita and three local (and one Italian!) draft beers. Meat the Ball will also open a new location at the end of August at Scottsdale Promenade. MEAT THE BALL 2502 E. Camelback Road, Phoenix • meattheball.com Charcuterie Board Cheesy Garlic Focaccia Prosciutto Bruschetta Short Rib Meatball Salmon Meatball PLACES WE LIKE Serving the Arcadia area since 1958          Find us on Facebook! Member Since 1959      •  •    •    •    •         4855 E Thomas Rd, Phoenix AZ 85018 | www.ingleside.com Book Your Holiday Boarding Today!! BRIAN A. SERBIN, DVM • RACHEL BART, DVM • LINDSAY BUSH, DVM KATHERINE HEWITT, DVM • SAMANTHA MIELKE, DVM • TALI TONCRAY, DVM HOSPITAL 602-840-3446 | GROOMING 602-952-1754 Grooming OPEN Tues - Sat