Phoenix has a growing population of unvaccinated kids.
October marks Domestic Violence Awareness Month and to bring attention to this important issue, we caught up with Carol Minchew, a volunteer with Sojourner Center, a Phoenix-based domestic violence shelter founded in 1977. “Sojourner Center has been at the forefront of providing outstanding services to victims, their children, and recently, their pets, fleeing the trauma of both physical and verbal/mental abuse,” she says. Retired from a successful interior design career that spanned 40 years, Minchew is the mother of two grown children and four “amazing” grandchildren and has been married to her second husband, Weldon, for 48 years.
Steve and Patti Luttrell started the Children’s Cancer Network in 2004 after their 5-year-old son, Jeff, was diagnosed with cancer. Read on to find out what they have accomplished since then and how they help other Arizona families faced with pediatric cancer.
Many people make tamales for special occasions and during the holiday season, but why not cook up a batch for no reason during October? If you’re a tamale fan, but have never attempted to make them, Otro Café’s executive chef Joe Meyers has provided PHOENIX magazine with an easy recipe.
After a busy day, I’m always looking for a quick recipe to whip up for dinner. And if cooking the dish takes less than half an hour, I’m all in. Babbo Italian Eatery has offered up a recipe for their popular Pasta Valducci that’s not only quick and easy to make at home, but one you can also enjoy at any of their eight Valley restaurants.
Traditionally, fideuà is a version of paella using pasta instead of rice, filled with seafood and brimming with saffron and tomatoes. For something a little different, sous chef Samantha Sanz of Talavera at Four Seasons Resort Scottsdale has fashioned a vegan fideuà recipe showcasing fall produce. “I have a lot of fun making vegan dishes because it’s always a challenge not to use bacon or butter,” she says. “I just follow my instincts and run with it.”