24 APRIL 2026 By Cliff Summerhill Maddie Kaiser is preparing to take her passion for environmental change to the global stage after attending the competitive Future Sustainability Innovators program in Geneva, Switzerland. The international initiative brings together students from around the world to collaborate on solutions to environmental challenges while developing leadership and innovation skills. For this Xavier junior, the hands-on opportunity and site visits to some of the world’s most influential institutions was nothing short of surreal. “I had a fantastic experience partaking in this program,” she said. “I learned so much, from life skills to engineering to being more globally inclined. I got to make new friends and help solve world problems.” The program, hosted by Learn with Leaders, receives thousands of applications each year. Maddie was one of a small group of students selected to attend the international session in Geneva, Switzerland. “To win a spot in this program was such an amazing feeling,” she said. “Being selected out of that many people was a dream come true.” Maddie credits faculty and leadership for encouraging her to apply. Her AP Computer Science Principles teacher, Mr. Leon Tynes, and President Sr. Joan Fitzgerald both recognized the program as a strong fit for Maddie’s interests and ambitions. The application process moved quickly, requiring two essays focused on global interests and motivations. After an interview with Learn with Leaders, Maddie received her acceptance email during her third-period Spanish class – news she immediately shared with her teacher. “I had about two weeks until I was on a plane over to Geneva,” Maddie said. “In that time, I was getting plane tickets booked, booking the hotel they had us staying at, figuring out transportation, all while still balancing schoolwork.” Once in Geneva, Maddie joined 13 other students from across the globe, including participants from Tanzania, Costa Rica, Saudi Arabia, Kenya, Romania, and several U.S. states. Together, they studied climate change, global development, collaborative problem- solving, and more. Their experience included site visits to the United Nations, World Health Organization, World Trade Organization, CERN, and the Mer de Glace glacier in Chamonix. Two moments stood out most: Touring the United Nations fulfilled a long-held dream that began in Maddie’s middle school history classes. Another highlight came in Chamonix, where the students purchased a lock, wrote their names on it, and fastened it to a gate to symbolize the friendships they hoped would last well beyond the trip. “At that moment, I knew they would become my lifelong friends,” she said. Xavier leaders said Maddie’s selection ref lects her individual drive and the school’s mission. “We were thrilled for Maddie, but not surprised,” Lisa Zuba, Director of Institutional Advancement, said. “She demonstrates initiative, curiosity, and a desire to engage thoughtfully with the world beyond the classroom.” The school also emphasized the role of project-based learning in preparing students for opportunities like this, particularly through Mr. Tynes’ curriculum, which emphasizes collaboration, creativity, and real-world problem solving. “Mr. Tynes regularly embeds project- based learning into his AP curriculum to empower students to leverage creativity and engage in authentic problem-solving related to environmental, societal, and scientific challenges,” Zuba said. Looking ahead, Maddie has already enrolled in EMT coursework through Paradise Valley Community College and is on track to graduate with her high school diploma and two associate’s degrees. From there, she plans to major in Biology and Computer Science with the goal of pursuing a career as a Physician Assistant in Emergency Medicine. “My next chapter of life is yet to be written,” Maddie said, “but I’m following the path that God has written for me.” learnwithleaders.com From thousands to 13: The next sustainability innovators By Mark Hays In Arcadia, a family tradition stretching back generations shapes two neighboring businesses: Iron Ranch Smoke House and German Sausage Company. Both are operated by owner Mike Barthel and his family, whose roots in the trade go back many years. Barthel says the family’s deep history in the craft is central to the way the businesses operate today. The story of the family’s presence in Phoenix began after the Barthel family saw an opportunity to establish a traditional butcher shop rooted in European methods. “Forty-three years ago, our family came from Germany,” he said. “We saw the building. We fell in love with it and opened up German Sausage Company.” Since then, the shop has built a reputation for traditional products made in-house. According to Barthel, the operation focuses heavily on handcrafted meats and European specialty items. “We make everything in house on both sides,” he said. “We have cold cuts, we have over 105 different types of sausages, we have salamis.” Liver pâtés, imported German bread, cheese, and other goods round out the stores offerings. The second half of the business came later, when Barthel and his family expanded their operation by opening Iron Ranch Smoke House and Meat Market next door. “In 2016, we started buying some Black Angus cattle, because we take part in the rodeo and cowboy culture,” Barthel said. “That’s how that came about.” The addition created two complementary businesses, one focused on traditional sausage-making and deli items, the other centered on quality cuts of meat for cooking and grilling. “We added on the meat market so we could offer high-end steak cuts, ground beef and veal,” Barthel said. “Guests can find prime beef, Wagyu beef, chicken, pork…a little bit of everything.” Today, Iron Ranch offers a wide selection designed to mirror a classic American butcher shop. Seasonal offerings are also a key part of the business, especially during major holidays and summer grilling season. Barthel said the team plans special promotions and bundles throughout the year. “We’re going to be offering hams and roasts, the popular cuts of meat that go well with Easter,” he said. “And we’re working on some griller bundles for Fourth of July, National Hot Dog Day (July 15) and National Bratwurst Day (April 24).” For Barthel, continuing the family’s trade carries pride and responsibility. He noted that during a time when many shoppers are paying closer attention to how their food is sourced and prepared, traditional butchery plays an important role. “It feels great to be able to be the next generation to continue the business and keep everything going in our family,” he said. “We’re proud to show the community what true butchery is, what sausage making is, what quality food is nowadays.” That sense of family connection also shapes the experience customers have when they walk through the door. “Ours is a family business,” Barthel said. “You interact with the owners, and you get the actual farm-to-table products at Iron Ranch and German Sausage Co.” ironranchsmokehouse.com germansausageaz.com Seven generations of craftsmanship define Iron Ranch Maddie Kaiser was one of 13 to be selected for the Future Sustainability Innovators program. PHOTO COURTESY OF LISA ZUBA Owner Mike Barthel’s longtime family tradition continues at Iron Ranch, where meats and European-style sausages remain at the heart of the operation. PHOTOS COURTESY OF MIKE BARTHEL

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