By Dee Dees

Still boyish looking in his early fifties, Ed Phillips has the distinction of being the longest-serving media meteorologist in the Valley, having been on radio and TV continuously for over thirty years.

A book he read in fifth grade sparked his interest in weather, and when a teacher encouraged that interest, he knew what his life’s work would be. He began his meteorology career in 1977 with KOY radio after moving to Phoenix after graduating from Saint Louis University. Since that time, he has worked for KTAR radio, Channel 12, and Channel 15.

Phillips takes interest in the news as well as the weather, and enjoys talking politics and participating in them as well. He served two terms in the Arizona State Senate from 1991 to 1995, and said that his grandfather, a news junkie and political devotee, inspired his political tendencies. “I wish he could have been around to see me serve in the Senate,” Phillips says.

In 1980, when Phillips was with KOY, he began publishing his familiar Arizona Almanac, which is now published biannually and is filled with fun, weather-related facts and data. Phillips also has pilot licenses for both single-engine fixed-wing aircraft and helicopters; and he and Anne have two sons: Alex, a freshman at ASU Business School, and Stephen, a polite young man of 11.

Phillips undoubtedly has little time for sleep. To make sure that there’s always coffee at hand, he’s started his own unique café, Weather & Coffee, enjoyed by weather buffs and coffee aficionados. Phillips and his wife had been considering the idea of opening a business for some time. After giving some thought to what type of business they would enjoy running, a coffee shop seemed a good fit. “Once I got too gray for TV, the time seemed right to start the business,” Phillips says. Anne, a self-proclaimed recovering attorney, changed careers to become a barista.

Creating a weather-themed coffeehouse was natural for Phillips, and Weather & Coffee is an extension of his personality as well as a great place to sit, relax, and enjoy the atmospheric conditions. The shop embraces the weather-outlook theme. Sunny yellow walls brighten the building’s narrow interior; and in corners and on part of the side wall, patches of blue sky and white clouds are interfused with lightening bolts. On the back wall, there’s a display of old weather equipment, including the first Mark II Weather Station that Phillips acquired as a youth in the mid-1960s.

“I ordered it from the Lionel Train Company,” he said. “They didn’t make them for very long, so this is probably a collector’s item.”

Also on display are an old thermograph from the 1940s, a barograph, and a hygrothermograph; respectively, instruments that record measured temperature, humidity, and both conditions.

Ed Phillips takes pride and joy in whatever he does, and whatever he does, he does well; be it weather, politics, flying, or coffee making, he’s a fun and interesting man to be around.

Check weatherandcoffee.com for the latest caffeine forecast.

By Jon Kenton

Dear Tech Master:
I have had my iPod for about six months now. I have finished loading all my old CDs into my library and have bought lots of music online. I am totally hooked on digital media. I would now like to stop using CDs in my car, and wonder what my options are to be able to use my iPod instead.

Dear Cybermusic Lover:
There are three primary ways to listen to your iPod through your car stereo.

1. FM Transmitters These units contain a radio transmitter that you can program to an unused local frequency. You then play your iPod as usual, tune in your radio, and listen—it’s as simple as that. This solution works fine, but the quality is sometimes not that great. Furthermore, in most major metropolitan cities, it can be hard to find a free frequency slot so there can be interference from overlapping stations.
2. Phono Jacks Many new cars now come ready fitted with stereos that can accept an MP3 player connection via a phono jack/socket (similar to the headphone jack). You may see the socket on the head unit, in the dash, in the glove box, or on the center armrest. If you have an older car, most good after-market units have this feature. Simply connect a cable from the iPod’s headphone socket to the one in the car, set the radio to “aux,” and that’s it! The quality will be much better with this connection.
3. Direct Connect The base connector of an iPod has multiple functions: synchronizing, power, audio out, and control. If your car stereo has an aux function, you can buy an after-market kit that will directly connect into the rear of the stereo. A cable that will plug into your iPod’s base connector will be routed to a convenient location, e.g. dash cubby or center console. The operation is similar to Option 2, but has the advantage of also charging your iPod. Depending on the type of head unit you have, you may also be able to view tracks on the display and be able to control the iPod from the main and steering column controls.

Dear Techno Wizard:
I have recently started using Microsoft Office much more heavily and find myself working on multiple Word, PowerPoint, and Excel documents. I do a lot of combining elements from all three document types and am forever copying and pasting. Is there a way to keep the copied items so that I can reuse them over and over without having to go back to the original?

Dear Copy-Cat:
There most certainly is! It’s called the Office Clipboard. Every time you copy something from within an MS Office application, it is stored in the clipboard. From within any of the applications, click Edit and you will find it. Click this menu item, and the clipboard will open in its own task pane. Once items are on the clipboard, you may paste them either singly or all together into your new document.

By Marshall Trimble

Did you know Arizona was once a part of western Georgia? In 1733, King George II declared that Georgia extended west all the way to the Pacific Ocean. We almost became part of another grand plan in 1849, when Mormons proposed the State of Deseret, which included one-sixth of the contiguous United States and encompassed most of what today is Nevada and Arizona, a large portion of California, and several hundred miles of seacoast, including San Diego. Also planned for inclusion were all of Utah and parts of New Mexico, Colorado, Wyoming, and Idaho. Congress turned down the proposition, but in the Compromise of 1850 did create the territories of Utah and New Mexico. For the next thirteen years, Arizona made up the western half of the New Mexico Territory.

Following the Mexican War, Arizona’s southern boundary was the Gila River. But the need for an all-weather transcontinental railroad along the Thirty-Second Parallel moved Congress to send James Gadsden to Mexico to secure a piece of real estate more suitable for a railroad. In 1854, the Gadsden Purchase created the final boundary lines of the contiguous United States.

The unique diagonal line on our southern border provides the inspiration for one of this state’s most enduring urban legends, albeit in this case, a desert one. The story goes that the surveyors were marking the line west on a course that would have taken them straight across to the Sea of Cortez, thus giving Arizona a seacoast. The boys reached Nogales, and spent the night in a Mexican cantina. The following day, realizing the next saloon was in Yuma, they decided to make a beeline in a northwesterly direction to the river port on the Colorado. And that’s why, they say, Arizona was deprived of a seacoast.

It’s a good story, but its all hogwash. Sometimes the truth isn’t nearly as much fun as the legend. First, Nogales didn’t even exist when the boundary was surveyed. More importantly, Mexico didn’t want to lose its land route to Baja California, and Northern congressmen didn’t want the South to acquire any more territory than would be just enough to build a transcontinental railroad.

There are also colorful stories about Arizona’s shifty northern, eastern, and western boundaries, but I’ll save them for another day.

By Keith Jones

The holiday season is upon us, and the New Year is just around the bend. Will the new you be there to greet them both?

Take a moment to reflect on the promises you made to yourself at the beginning of the year. Did you vow to be your best and happiest self in all that you do? Was freeing yourself of negative people and energy among your goals? Or were your goals more specific, like losing weight or being a better person in relationships? If you did not meet your expectations, here are a few ways to remedy this.

Spiritually
Make a point to begin each day with clear intentions of what you want to create in your life. Before you get out of bed in the morning, take sixty seconds to say, “Today is going to be a great day. Everything I wish for and moves me forward is already done.” Then, list those things one by one. Over the course of your day, you will observe events that are evidence of your intentions being realized.

Mentally
Speak and act in a way that is positive and loving. Since reality is subjective, choose to create your own by the things you say and do. Thoughts become words and words turn to actions. If your thoughts and words are positive, so will be your actions. If being positive is a challenge for you at this time, take a small step by simply greeting everyone you see with a warm hello and a smile. You will be moved by the love that flows back to you.

Emotionally
Take responsibility for what you feel. If you feel hurt, betrayed, disappointed, or dishonored, do not blame the other person. Life-balancing coach Bonnie Moehle-Goldberg believes that when we pass blame, we are avoiding the source of our discomfort. It is not the other person. Rather, something within us is surfacing for healing. How do we restore our emotional balance? A couple of the things I do are write in a personal journal and surround myself with people who support instead of enable me. Welcome these kinds of happy, healthy people into your life.

Physically
Be strong, be beautiful, and be healthy. Write down your goals today. What does your ideal body feel and look like? With this body, what exciting adventures will you embark upon? Print out your list and place it somewhere that you will see it daily. Now, surround yourself with positive people who are working on what you want to be. Your commitment to these to things will result in your own perfect body.

Don’t wait until the New Year. Start today!

By Jo Anne Grammond

When they take the field, the Joy Christian School football team knows the odds are against them. They are young, with not a senior among them, and their experience playing football is limited. But in every game, the boys play their hearts out.

“That’s what Joy is all about,” says Michelle Reddy, director of development for the school. “Family, teamwork, and heart, that’s what matters.”

These are the values taught at Joy, where the football team is well into its inaugural season. The year-old private Christian high school is located on the Community Church of Joy campus in Glendale, with only thirty-four students. It won’t have its first senior class until 2008.

Reddy says the football team is symbolic of what’s been happening at Joy Christian School during the past year, where the fundamentals of teamwork, love, forgiveness, and faith have been tested. Last fall, just weeks before the students were to celebrate the grand opening of their new gymnasium, a fire broke out and destroyed a sizable portion of the building.

“We worked for three years to raise the money to build the gym, so it was devastating,” Reddy says. “The best you can do is forgive and move on.”

And move on they have. A temporary wall was constructed, and in August, the students resumed activities in the gymnasium. In November, the school will officially break ground on a major expansion to the existing gymnasium, to include replacing the temporary wall and adding six classrooms, locker rooms, and a weight room.

“After the fire, the school and community came together, and we raised the money to move ahead with the bigger, better facility ahead of schedule,” Reddy says.

Joy Christian School began as a preschool twenty years ago and gradually extended to full elementary and middle school, with the high school being added last year. It recently earned the highest possible initial accreditation through the Association of Christian Schools International (ACSI), and is the fourth-largest Lutheran school in the country. But though the school is a faith-based school, it doesn’t simply serve members of the Lutheran church, says Reddy. Many students enroll for the smaller private setting, which means more personal attention.

“We have students from nearly every religious sect,” she says. “Seventy percent of the school’s students do not attend Community Church of Joy. We don’t enroll students based on their faith.”

The school’s educational offerings are founded on Core Knowledge curriculum, and each year the students’ standardized test scores (including AIMS) well exceed state averages. Technology is readily available, and with the recent addition of eighty new computers, every classroom has a minimum of two computers. Middle school students have their own mobile laptop lab. And, unlike most public schools, students begin taking foreign language classes in kindergarten.

All of this has set the precedent for the high school, which executive director Nate Kretzmann says is en route to becoming “more consistent with other schools.” Even with its small enrollment, the school has full membership confirmation from the Arizona Interscholastic Association (AIA) to the 1A West Conference, and offers students a variety of athletic programs including cross-country, football, boys’ and girls’ basketball and track, and girls’ volleyball. Cheerleading, speech and debate, and student government are also available.

Joy Christian School continues to grow—largely by word of mouth—and administrators expect the high school portion to nearly triple its enrollment by 2009. As the school develops, more activities will be added, including baseball, softball, golf, tennis, soccer, swimming, and wrestling. Maybe one day, it will even have its own football stadium!

By Andrew Z

Q. What are the Four Cs of diamonds?

A. The four main important characteristics associated with the quality, value, and beauty of diamonds are referred to as the four Cs. They are Cut, Color, Clarity, and Carat weight. I often suggest a fifth C—confidence in your jeweler. This helps you make certain that the first four are in line with your needs and expectations.

Q. If two diamonds each weigh 1.0 ct (carat), why is it that one of them can appear larger than the other?

A. There are two good reasons for this. First, 1.0 ct is the weight of the diamond, not its dimensions. So, depending on how the particular diamond was cut (deeper or shallower), the face-up dimension (diameter for a round cut) will vary accordingly. A typical well-cut and -proportioned round diamond will have a diameter of around 6.5mm.

The other reason has to do with brilliance and sparkle. A well-cut and -proportioned diamond will have more brilliance, fire, and sparkle, which results in a larger appearance. This is a double bonus—it looks larger and it has more sparkle!

Q. What color is the Hope Diamond?

A. The Hope Diamond is a steel-blue color and is currently on display at the Smithsonian. It weighs 45.52 ct. and is very attractive.

Q. What is the history of the Taylor-Burton diamond?

A. The Taylor-Burton Diamond is a pear-shaped 69.42 ct diamond. Cartier of N.Y. purchased the diamond at auction in 1969 and gave it its own name. The next day, British actor Richard Burton bought the diamond from them to give to Elizabeth Taylor, also gaining the right to rename it. In 1978, Taylor put the diamond up for sale. Prospective buyers had to pay $2,500 each just to view it. This was to cover security expenses. Finally, in June of 1979, the diamond was sold for over $3 million.

Q. A friend was considering some diamonds for sale online and, after comparing their specs and four Cs, felt that even though he wasn’t an expert, he found a good deal. His main hesitation to buy was an uncomfortable feeling about making such an expensive and important purchase without actually seeing and comparing the diamonds in person.

A. Your friend may not be a diamond expert, but doing some research is a great idea. It also sounds like he has a good gut instinct about not making a blind purchase. Buying a diamond based only on its specifications without seeing, comparing, and getting to know about it in person is sort of like choosing a spouse after only reviewing a handful of driver’s licenses. There are just too many interacting variables that can’t be visualized by reading numbers on a piece of paper!

My suggestion is to work with a trusted and qualified jeweler or gemologist that has diamond or gemology credentials and experience. Have him show you a few diamonds in different lighting—even outside, if he’s agreeable—and under the microscope. Also, discuss how you’ll be wearing the diamond as well as different types of settings for it. Ask if a diamond-grading certificate accompanies the diamond and if a trade-up policy applies in the event you’d like something larger or different in the future. This may sound funny, but if you’ve ever purchased or adopted a puppy or kitten, remember how you asked questions and then had fun playing around with it to see if the pet was right for you? Purchasing a diamond in a hands-on way can be a very enjoyable and memorable experience. You’ll also go home with a satisfying confidence in a diamond that is forever.

Martin Miller’s Sugar and Spice Martini

2 oz. Martin Miller’s gin
2 oz. apple cider
¾ oz. fresh orange
Splash of brown sugar simple syrup

Shake with ice. Serve in martini glass rimmed with a mixture of cinnamon and superfine sugar.

Merry Irishman

2 parts Tullamore Dew Irish whiskey
1 part coffee liqueur
½ part mint schnapps

Serve over ice in a rocks glass and garnish with a candy cane.

Midori Mistletoe Punch

1 part SKYY vodka
1 part champagne
1 part Midori melon liqueur
2 parts pineapple juice
1 part soda water

Prepare in a punch bowl or any 5-liter or larger-size bowl. Pour over ice. Garnish with mistletoe or candy cane.

By Diana Bocco

Studies show that the average American gains about four pounds every year from mid-December to January 1. While that may not seem like much, the same studies show that most people don’t lose that weight after the holidays. After 5 years, that’s 20 extra holiday pounds! Here are some ways to make it through the holidays without risking your waistline in the process.

Share the joy—and the food. It’s hard enough not losing our minds during the holiday season, let alone losing weight! If you’re able to maintain weight through all the office parties, gift baskets, and fruitcakes, you are doing great. “If it’s hard to avoid the temptation of having these foods around and the guilt of wasting food is too much, get in the spirit of the holidays and give them away,” says Pamela Ofstein, director of nutrition services at eDiets.com. Bring the goodies to the office (your colleagues will love you), go for a walk around the neighborhood and drop some off to your neighbors (great way of meeting them), and be sure to always send your guests home with plenty of food. Of course, it’ll be up to all of them to exercise their own self-control!

Don’t blame the kids. Ellie Taylor, registered nurse and coauthor of Feeding the Kids: The Flexible, No-Battles, Healthy Eating System for the Whole Family, recommends avoiding a common diet pitfall: using your kids as an excuse to buy or make lots of extra holiday treats! “The reality is that the entire family—including dieting adults—will usually end up eating any goodies that come into the house,” Taylor writes. “And your kids really don’t need all that extra sugar and fat any more than you do.” Kids already get tons of holiday goodies from parties, school, friends, and so many other places! So, this year, decide what your family’s top favorite treats are, and enjoy those—but skip all those extras.

Get out of autopilot! According to Michelle May, M.D., author of Am I Hungry? What to Do When Diets Don’t Work, many people blame holiday weight gain on all the “special” food. But if the food is so special, why not give it the attention it deserves? Eat mindfully by reducing distractions and sitting down to eat, even if it’s just a cookie. “Appreciate the appearance and aroma of your food, and savor one small bite at a time by putting your fork down. You’ll eat less food but enjoy it more.”

Don’t hibernate. Karen Lush, MPH, RD is a corporate dietitian and program development manager for Jenny Craig, Inc. Lush recommends getting out and enjoying the beauty of the season. Depending on where you live, it might be a hike along leaf-laden trails, several runs down a nearby ski slope, or ice-skating on an outdoor rink. Get the whole family together for a rousing snowball fight. Build a snowman. Make snow angels. ”Be a kid again, and enjoy special time together as you model positive exercise behaviors for your children.”

Always keep something on your plate. During the holiday season, an empty plate tells the host that you are hungry for more. No one believes you’re full if your plate is empty. But if your plate still has a bit of food on it, that sends the signal that you’ve had all you can possibly eat.

Don’t drink your calories. According to Janet Bond Brill, PhD., a nutritionist and exercise physiologist, liquid calories such as eggnog and sweet mixed drinks can add up to 1,000 additional calories to your holiday meal. “To avoid that, try alternating a glass of zero-calorie Perrier or diet soda with a glass of healthy red wine, or try wine spritzers to celebrate the holiday spirit without adding pounds,” Brill advises.

Finally, remember that the holidays are about people, not food. Concentrate on socializing, spending time with your loved ones, and having fun. Think about what you are celebrating along with how great the food is!

GIFT-GIVING IDEAS

The holiday season is also a time to think of your friends and family. Dr. Kurt Hong, MD, works at Valens Medical, a medical weight-management office operated by board-certified physicians. Hong recommends including nutrition and fitness-themed gifts to help others focus on healthy lifestyles and enjoyable activities. The following is a sample of the possibilities.

Holiday Food Gift Suggestions
Herbal teas
Mulled spices
Gourmet fruit spread
Carrot, zucchini, or cranberry bread
Bran muffins
Basket of fresh fruit
Dried fruit plates
Decaffeinated coffees
Smoked fish
Bran muffins
Fresh herbs
Gourmet popcorn
Favorite healthy recipes
Hot cider with cinnamon sticks

Other healthy gift options
Cookbook or subscription to a magazine that features healthful recipes
Wok or steamer
Spider plant to help fight indoor air pollution

By Paige Perry

In a day and age when people openly discuss their own fights with cancer, relatives’ battles with Alzheimer’s disease, or their children’s struggles with a learning disability, it is a surprise that a disease that afflicts one percent of the population—at least 3 million people—remains in the shadows. Epilepsy is the most common neurological condition in children and the third-most common in adults. At least 200,000 new cases are diagnosed each year, but many cases go undetected or untreated. Epilepsy is an initially frightening disease, and individuals afflicted with it often feel embarrassed to admit it.

According to the Epilepsy Foundation’s official Web site, epilepsy is a medical condition that produces seizures that affect a variety of mental and physical functions. It is also known as seizure disorder. Epileptic seizures differ from person to person. Some experience convulsions and loss of consciousness, while others stare blankly into space, smack their lips, or experience jerking movements. The inconsistent and varying signs are one reason why so many cases go untreated and undetected.

Luckily, the Epilepsy Foundation of Arizona is becoming more and more visible in the state, encouraging those with epilepsy to get the treatment they need and to share their stories with others.

“I grew up with epilepsy as a teenager,” says Cave Creek resident Michelle Lane. “It wasn’t something you talked about to anyone other than your immediate family or physician. In college, I was out on my own, and I quickly learned that it was advantageous to share my experiences with my new friends. They wanted more and more information, and it helped me to understand my condition in a new way.”

One way in which the Epilepsy Foundation of Arizona encourages people with histories like Michelle’s is inviting them to attend Camp Candlelight. Camp Candlelight is a summer camp for children and teens (ages 8–15) who suffer from epilepsy. The condition is most prevalent in children, and many dread, as Michelle did, that they will be judged by their disease. This camp gives them the chance to participate in outdoor activities with their peers. Camp Candlelight also acts as an educational experience by incorporating discussions on seizures, different medications, and socialization. Campers can express their concerns and feelings to well-trained camp counselors, and an onsite neurologist and nursing staff are readily available for the children’s physical well-being.

The Epilepsy Foundation of Arizona is also educating the community by hosting an “Ask the Expert” series, which are informal question-and-answer sessions with Arizona neurologists from Mayo Clinic, Barrow’s Neurological Institute, and Phoenix Children’s Hospital. These are all open to the public.

Thanks to the foundation, the condition of epilepsy is given proper focus to increase awareness and reduce embarrassment. Once properly treated, individuals with epilepsy go on to lead productive lives, without fearing seizures. Truman Capote, Margaux Hemingway, Agatha Christie, and Danny Glover are just a few of the examples of high-profile people who did not or do not allow epilepsy to control their lives. Michelle Lane, who owns a home, gift, and accessories store, will not let the disease consume her life either. And with the help and support of groups like the Epilepsy Foundation of Arizona, no one else need allow epilepsy to take over theirs.

The Second Annual Mardi Gras Gala benefiting the Epilepsy Foundation of Arizona will be held Tuesday, February 5 at The Venue of Scottsdale. More information on the foundation can be found at epilepsyfoundation.org/arizona.

By Cassaundra Brooks

“Hmmm…I’d like to go to cooking school.” This was the persistent thought that eventually led California resident Rebecca Chazan to pack up and move to Arizona just over a year ago, with supportive husband Manny and six children in tow. In October of last year, Chazan took on yet another full-time job: culinary student at the Scottsdale Culinary Institute (SCI). Working and raising her children during the day and attending culinary school at night, Chazan relied on her family for assistance and support.

“I cried all the way to school the first day,” Chazan says of her first of many 58-mile drives to SCI. She felt pangs of guilt at being away from home for such long hours, and worried whether at nearly 40, she was capable of starting something new. Considering that Chazan received the highest grade in all her classes but one, and that she was accepted onto a full staff at Binkley’s in Cave Creek for her externship, it is safe to say that she not only started it, but accomplished her goal and excels in it as well.

After the school’s career services gave a high recommendation of Chazan to Chef Kevin Binkley, also an SCI graduate, he granted Chazan a one-day trial at his French restaurant. She survived her thirteen-hour-long Saturday night, and when he offered her a three-month externship, she happily accepted. “I’m so thrilled to have this opportunity because every single person in his kitchen is extremely talented,” says Chazan.

Chazan has always enjoyed cooking and baking, especially for others. She has created cakes for friends’ weddings and fund-raisers after some cake decorating classes, so it was no stretch for her to branch out toward the culinary route in school. Though she still enjoys making pastries and baking other goodies, and incorporates them into her other jobs, she prefers the excitement of being a culinary chef. December marks the completion of her school training, and while Binkley’s may opt to keep Chazan on as a chef, graduation will at the very least provide an associate’s degree in culinary arts as well as a Cordon Bleu certificate.

Although SCI is affiliated with the famous French cooking school, students are not required to extern or take positions at French restaurants. The institute merely ensures that classic French techniques are taught. Chazan, who likes almost all food, admits to being partial to “French, buttery, rich foods—anything with truffles in it!” But don’t wait for her to open a French restaurant—she says that opening any restaurant is a big financial risk, and that option is out for her.

However, working in a small, personable bistro or restaurant where she can interact with the customers is definitely in. And she’s getting in some practice—her externship at Binkley’s requires her to work not only the kitchen, but also the front of the house. Then, of course, there’s always the lure of Food Network stardom.

“The nation became a group of foodies, thanks to the Food Network,” says Chazan, who is an avid fan of the network. Watching Emeril has become a bedtime ritual for her and her children, and the show extends to her own kitchen. Chazan’s work is also her favorite pastime. At home, she can cook with and for her family. If Mom makes mac ’n’ cheese, everyone expects multilayered, multicheese macaroni. Frozen dinners and boxed meals are not staples in this house.

Chazan’s children are also catching the cooking fever. Two of her little girls have recently declared chef as their future profession, and her oldest son loves to bake and make pastries.

“My kids have unbelievable tastes,” Chazan says. “My 5-year-old is a rib connoisseur.”

Rebecca Chazan’s success shows that although male chefs outnumber the females, women can match men in being incredible professional chefs. It also presents a prime example of someone who pursues and captures a dream while balancing a full life and a family. As Chazan herself says, “If you want something bad enough, you’ll do whatever it takes. I like the ‘do whatever it takes’ attitude!”

For information on the Scottsdale Culinary Institute, visit chefs.edu.