Gail G. Collins – Freelance Writer, Author, Editor & Photographer

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Matters of Taste: Chocolita Chocolate Café

Flag Live! January 16, 2025

Written by Gail G. Collins

Chocolate is chemistry. It is a product of cocao, forged by fire from its inherent ingredients. During roasting, the sugar and protein of fermented beans cause the Maillard reaction, which creates chocolate. Upwards of 800 chemical compounds are found in chocolate with the majority offering allegedly positive effects. And the darker the chocolate, the more compounds it contains.

So, chocolate is healthy … in degrees. There is caffeine and theobromine, also found in coffee, antioxidants, phenethylamine, an aphrodisiac, and more. This brings us to the go-to gift on Valentine’s Day—chocolate. Yes, there chemistry in love as well.

“Chocolate is one of the most chemically complex foods on the planet,” said Sarah Lesslie, owner of Chocolita Chocolate Café, located in Kachina Square Shopping Center. “It’s high in iron and magnesium, which relaxes the body, and PEA (phenethylamine), the bliss molecule, so you feel good when you eat it.”

The student of chocolate opened Chocolita on Valentine’s Day 2022. With a background in theater arts and herbalism wand a minor in sustainability, Lesslie wants to do a good thing as an opportunity for the Earth. “The business lent itself to this inherent love of environment.” She takes herbs daily to support her health, but they can be off-putting, so, “I created a chocolate I could eat every day and cover up the bitter flavors of the herbs. It was amazing and effective.” She began sharing her product with friends, which birthed Chocolita.

“Chocolate is a food, and that’s how I approach it,” explained Lesslie. “We don’t use the world ‘candy’ in our shop, which depends on the sweetness. I add superfoods to it <creating> a chocolate vitamin to take each day that is functional—to improve performance or mental acuity, like lion’s mane—in a delicious form.”

Lesslie believes we should be more connected to where our food comes from. “This is the genesis for the botanical chocolate line—to enjoy herbs and the taste as well.”

Products include Moontime Rose, blended smoothly with a bounty of angelica rose petals for female cycle support. Strawberry Passion is an aphrodisiac. Morning Matcha aids the brain.

There is sipping chocolate, and the season begs a warm cup. Ecuador Dark and Sweet, Exotic Mint, Ancho and Cayenne, Heartswell and more tease with a trademark mug for sale among the complementary goods. There are spreads in hazelnut chocolate, which is not oil based, nutty Jaguar Spread with a theobroma base and botanical perfumes on offer.

“It’s hard to make chocolate, and there are levels and science to it,” Lesslie said. “Melting and dipping is easy, but tempering is the challenging part—snap is an indicator of good temper—to create a shell and add a filling. The crystal and structure between the sugar and fat equates temper.”

Lesslie wears multiple toques. As a chocolate maker, she utilizes raw ingredients for couverture chocolate, which is ground to a finer texture and contains higher percentages of cocoa butter for enrobing truffles and bonbons. A chocolatier makes the truffles. Lesslie does both. Her display case contains such fantasies as the pyramid bee honeycomb, dragon heart with dragonfruit jelly, rose cardamom with sweet tahini, sleepy moon with turmeric and blueberry rose and mint magic with blue butterfly PEA powder and coconut mint. “They are vegan, plant-based, soy-free and botanically crafted.”

Chocolate is grown as varietals in regions, as with wine, with flavor profiles. Lesslie sources shade-grown cacao from understory trees, a complementary style of growing.

Now, consider the ceremonial aspects to sipping chocolate—to sit and set intentions—creativity, plans and putting words to an idea followed by steps of accountability. These rituals are practiced in hosted Sip Circles, which meet on the third Thursday each month. These informal gatherings share the magic of cocao and connection with a bonus discount on branded purchases. “I want to do what I can to make healthy food accessible.”

Chocolita supplies a wholesale market at upscale outlets, such as Lassens Natural Foods and Vitamins, Good Earth Markets in Utah and Island Naturals Market and Deli in Hawaii. This has fueled a second location on San Francisco Street.

Lesslie runs a strict certified organic kitchen—everything is catalogued and accounted for. Certified organic is expensive, full of paperwork and has a clear legal standard, but achieves reults.

Production is work, “but chocolate is interesting for me. It extends my artistic side,” she said and smiled. “Chocolate picked me. It was serendipity. I was fascinated to learn about it. It is nerdy and neat. Why does it work that way? My art and science worlds merged there. There is so much math in the kitchen.” There is such mystery and promise in the chocolate. FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-chocolita-chocolate-caf/article_1c16caf2-c94b-11ef-90a3-e3a8248f680d.html

Matters of Taste: Baja Mar Seafood

AZ Daily Sun, Mountain Living Section, September 12, 2024

Written by Gail G. Collins

Mexican Pacific Coast seafood cuisine is called mariscos. Its reputation is especially renowned in Sinaloa, where the northwest region’s gastronomy blends flavor from pre-Hispanic and colonial eras. Over time, new marine and exotic elements elevated the dishes, which reflect a mixture of sea and shore in local vegetables. The coastline is abundant with ocean life from snapper and grouper to tuna and mahi mahi to shellfish and is both flavorful and healthy.

Ingredients, such as lime, avocado, cilantro, red onion and habanero, Serrano and bell peppers enhance the area’s recipes. Shrimp is prized and the base for many dishes, combined with fish to create stews and soups. A popular Sinaloan dish gaining traction abroad is aguachile, made with raw shrimp, cooked in lemon with chiltepin peppers, cucumber and red onion. Marinating the shrimp in citrus changes the flesh and impregnates them with essence and spice. This is the formula for ceviche. Sinaloa’s seafood carts and restaurants offer an enormously surprising array of variety and taste.

Armando and Blanca Garcia owned a steak and seafood restaurant in Sinaloa, so when they came to Flagstaff, their plan was already in place. After working as a server and manager for El Tapatio for five years, they established Baja Mar Seafood truck in late 2022, reminiscent of the typical mariscos stalls they knew.

“The big goal was to open a kitchen and food truck with authentic and different food that nobody else sells,” said Armando Garcia. “We make our own batter recipe for fish tacos and shrimp and serve it with our house salsas. The secret is in the dried chilies.”

The couple introduced their Sinaloan aguachile dish to locals blending the spicy, juicy shrimp with lime and their salsas, to create a popular seller. They run a scratch kitchen and cook shrimp each day. Sourcing the freshest seafood is a secret to their success. A restaurant in Phoenix flies in enormous quantities for frozen storage and commercial resale, so the catch on the coastline is at its best for fish tacos and quesadillas, ceviches and more.

A standard ceviche combines raw fish types with lime juice, tomatoes, cucumber, avocado slices and red onion. Baja Mar serves four types: shrimp, fish with carrots, tuna with mango habanero, eel sauce and sesame seeds and Baja Mar, mixing shrimp and octopus, another good seller.

Trendy tacos come in a choice of meats from carne asada and barbacoa to fish varieties, served with rice and beans. Specialties include shrimp albondigas in broth with carrots and potato.

“The funny thing is, I am not a chef,” Garcia said. “I cooked for my family, not as professional—no one taught me, no classes. I cook the way I like to eat.” As Garcia put it, the common reaction is, “Everybody loves it.”

The general manager for the Americana Motor Hotel certainly fell for Baja Mar, and when the property was updated, he organized the mariscos as the food option on site, which opened in February. This allowed the menu to expand to include a larger variety of tacos and quesadillas, like the mar y tierra—an enormous flour tortilla stuffed with carne asada and fried shrimp, crisped with cheese outside and topped with house chipotle mayo. Other items include burritos and sides, like nacho fries loaded with carne asada.

The food truck is located at Fort Valley Road in the Chevron gas station Tuesday through Friday when not in use for weddings, school events or Oktoberfest. Baja Mar also serves from a weekend stall at the Farmers Market.

According to Garcia, the next step for the ambitious couple serving delicious seafood is, “to find a place, our own beer spot, with a few tables and a nice bar and serve beautiful cocktails and ceviche—it’s perfect.”

Garcia said, “I invite all travelers, but especially locals, to enjoy the best and most unique Pacific Coast seafood in town at Baja Mar.” AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-baja-mar-seafood/article_c82c2b02-6f91-11ef-9286-dbc521b38fff.html

Matters of Taste: The Bluffs of Flagstaff Senior Living creates moments around meals

Flag Live! February 20, 2025

Written by Gail G. Collins

Senior living opportunities have grown exponentially as Baby Boomers have aged. As of the 2020 census, one in six Americans is over 65 years of age and many will move to a senior living community at some point during their retirement. While 55+ neighborhoods offer a tailored housing situation, over the years, a maintenance-free environment with health perks has appeal.

Some benefits, such as 24-hour staff, offering safety and security with graduated levels of assisted care are expected, but other perks, such as mental stimulation through on-site activities, outings and entertainment, plus restaurant-quality meals might surprise people.

The Bluffs of Flagstaff Senior Living comprises such a setting for those 55 and older with alternatives for independent living, assisted living and memory care. Residents have private living areas and share great spaces for activities, meet-ups and meals.

“Community engagement is important—it brings us together,” said Andy Auteri, whose background in the culinary arts and hospitality ideally suits his position as executive director at The Bluffs. The average age range is 65-75 years, and events vary from personal parties to popular excursions. Auteri emphasized, “The Miracle Moment honors a past we want to celebrate.” This is exemplified in an NAU professor, who had hiked the Grand Canyon 47 times and wrote a book on his experiences. For his birthday, The Bluffs organized a signing party, inviting family and colleagues. “The idea is to create an environment, where they can know each other better.”

Group travel includes shopping and restaurants, the symphony and theater, plus destinations, like Sedona. In-house events include holiday celebrations, monthly Family Nights and regular happenings, like Courtyard music, Wine Down Wednesdays and Trivia Hour. Of course, a central part of this fun entails food.

Meals are served three times each day with a weekly steakhouse service and a bistro peddling snacks, pizza and paninis to cover off-schedule timing. Residents use a points system to order from a rotating, quarterly menu of 30 items and daily specials—like brown sugar ham with candied sweet potatoes or pot roast—plus 500 additional recipes from which to draw inspiration. Seasonally lighter foods fill the summer months while comfort foods fortify in winter. Regional items for northern Arizona and the state, in general, influence the menu.

“We run a country club level kitchen staff,” said Auteri. “I look for creativity in tailored offerings. People eat with their eyes, and food needs to be received well.”

The enhanced nutrition of the MINDful menu of heart- and brain-healthy foods features fresh ingredients and balanced plates to support cognitive function. Signature dining programs include My Food, a personalized dining option, catering to individual preferences and dietary needs, plus a collaborative effort to incorporate beloved, family recipes. Menus are tweaked for restrictions and desires.

“Whether it’s a seafood allergy, reducing sugar intake, gluten-free, vegan or vegetarian options, we offer what residents are accustomed to with health provider input. We can guide our residents because we know their needs.”

Aging can produce nutritional challenges, but a friend can make all the difference in bringing a resident to the table. The Bluffs matches an ambassador with a new resident to ease them into the swing of things. Support and information on times, activities and events are offered, and friendships develop. “Families thank them for the turnaround in attitude and activity level.”

Memory care residents have heightened needs. Oshibori towels proffered at mealtimes improve hygiene, offer a sensory experience and set the expectation.

“We listen to residents, so we can meet their needs—everyone deserves respect and dignity.”

Cooking demonstrations explore recipes or introduce foods, such as mussels, to expand palates. Chefs teach, and residents enjoy the results. Additionally, the Chef Chat feedback session invites residents to compliment or complain, suggest a family recipe or request a dish.

Family Night occurs monthly. The buffet allows chefs to create and experiment with guests numbering 150-200. Steak Night boasts upscale options, like herb-crusted prime rib, black tiger shrimp brochette or pan-seared duck with bourbon cherry reduction. Roasted beet salad, mashed potatoes, creamed spinach or sautéed mushrooms and dessert choices, such as crème brulee cheesecake or chocolate decadence—a sponge with Callebaut dark chocolate buttercream—round out the meal.

Eight to 12 new residents a month move to The Bluffs, but there is inevitable and respectful loss. “We gather when the coroner comes and play ‘Amazing Grace’ and line up to sing as they exit. If it is a Vet, we drape a flag. Often, there isn’t a dry eye,” said Auteri.

It is about coming together at The Bluffs, and their reach extends to the larger community, such as first responders, hospital discharge staff and more with meals and thanks. “These moments are more than a meal,” Auteri reminded. “They gather, meet and tell their stories to one another.” FlagLIVE!

https://azdailysun.com/flaglive/features/chow/matters-of-taste-the-bluffs-of-flagstaff-senior-living-creates-moments-around-meals/article_0f3f8d10-e3fd-11ef-a79e-1fb7bfcbedcc.html

Matters of Taste: Los Alteños Restaurant

AZ Daily Sun, December 27, 2024

Written by Gail G. Collins

How much do we learn standing by our mother’s side? Plenty, especially in the kitchen. In real time, her actions model what matters. We learn priorities, discipline, skills, techniques, creativity, joy in serving, teamwork, and of course, love.

Beginning on a step stool, even the toddler can participate and appreciate the effort it takes to provide a beautiful meal and its associated tasks, like dishwashing or sweeping up. In time, important elements are passed on—the family recipes and traditions.

So it was for Bertha Lopez, who at 14 years old was her mother’s right hand in cooking for her nine siblings in Mexico. Daughter Brenda Lopez emphasized, “Bertha is the OG—the original gal—the creator of the big idea and the recipes at Los Alteños. Cooking is a big thing in our family. At get-togethers, we are always about the food.”

Los Alteños Restaurant has stood in its present location on Milton Road in Flagstaff since 2000 when Bertha helped her uncle Juan Rodriquez to open it. She worked there for many years until he retired in 2017. Brenda said proudly, “We kept it in the family,” and the business continued with Bertha’s family.

Brenda grew up in the kitchen, learning at her mother’s elbow. “Our food is authentic. Some are family recipes. With 40 years of cooking experience, Bertha can taste a dish and list the ingredients. She does trial and error to reproduce something.”

The seriously family business includes Bertha and husband Juan, Brenda, Ruben and Maria. As for living and working together with the challenges they can present, Brenda said, “We got the hang of it, but bumped heads lot to start. With family, you work things out.” She added, “I wouldn’t want to work with anyone else.”

The Jalisco style is simplistic, according to Brenda, with low seasoning—posole, carne asada and birria, beef marinated in red, spicy sauce. The sauces are scratch made and fresh ingredients feature. “It’s not over-seasoned; it’s like you’re at Grandmother’s house.”

Los Alteños is well known for its salsas in mild to hot chili in flavors of avocado, guacamole, green and hot red—the popular pick. Guest mix them, creating personal blends. “We’re working on selling jarred salsa as a personal touch because people are always asking,” Brenda said.

From the specialties list, birria tacos are the top seller. Tortillas are dipped in house enchilada sauce and include cheese, cilantro, onion, salsa verde, guacamole and birria, a rich broth for dipping.

Breakfast is served all day in combo plates with a range of protein choices and as burritos with egg and cheese plus American standard ham or sausage to Mexican chorizo or machaca, plus hash browns. The balance of the menu is vast and happily anticipated. There are six types of tortas, tostados and quesadillas, hard tacos, a dozen burrito and soft taco choices, seafood, such as the ceviche tostado, and soups with menudo offered daily.

From the combination plates, served with rice and beans, the grilled steak fajitas are most popular. The gorditas, with filling choices of carnitas or chicarron to al pastor or tripa to polla or shrimp, utilize house made batter, which is hard to find, Brenda suggested.

Located in a strip mall with easy parking, Los Alteños is a simple dining strategy with ordering at the counter to be served by friendly staff. There is ample seating around taupe wood tables with the dining space divided by a long, elevated bar with chairs. Framed prints in Mexican design line the walls, and outside, patio shade is available.

The crowd is heavily local from NAU students to construction crews and passersby. The business caters weddings and other church or family events. Setting up a taco stand and salsa bar is straightforward and full of choice, while a grill cart for steak fajita platters offers another delicious, desirable option.

With such an array of authentic and fresh menu items, no one ever leaves hungry from Los Alteños Restaurant. But it is more than that. “At Christmas, firefighters and police eat for free as way of saying, ‘Thank you.’” Tamales made in house are available then. And Brenda added, “Anyone in need will be fed. We believe, whatever you give out, you will get back.” AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-los-alte-os-restaurant/article_a32183c2-c21e-11ef-8aad-871c1897b351.html

Best of RVs: Woody Mountain wins for RV Park; Wheel Estate for RV Maintenance

Best of Flagstaff 2024

Written by Gail G. Collins

“Route 66 celebrates 100 years in 2025, and weary travelers along the path have always stopped here to rest,” said Tom Boggess, owner of Woody Mountain Campground. The history is long and consistent. The recently dolled up bed and breakfast was an inn over the years and part of the wagon trail from the start.

Woody Mountain Campground began in 1968, and the longtime owners sold to the Boggess family and other partners nearly a decade ago. Their 23 acres lie in the thick of things while offering a respite. “You can camp in the cool pines in the city of Flagstaff, the building is historic—from the 40s—and the road we’re on that turns off the old Route 66 runs to The Edge of the World,” said Tom of the popular off-road scenic encounter that overlooks Sedona.

The campground has undergone renovation and improvements, but original buildings and sites remain, offering vintage appeal with elevated facilities, according to general manager Willow Boggess. That dedication earned them a win as Best Campground. Woody Mountain offers everything from full hook-up RV sites to tent sites under shady pines in clear mountain air with laundry facilities, showers and bathrooms, dump and fill plus more. A bed and breakfast affords the comforts of home with coffee and breakfast in a cozy lounge or patio. Six uniquely appointed rooms also offer Wi-Fi and access to their popular trail.

Updated amenities include the Last Haul Coffee and Wine Lounge, serving chai to espresso to matcha to cover your caffeine needs alongside freshly baked cinnamon rolls, muffins, scones and breakfast bagel sandwiches or sip on some Arizona wines. The General Store has gone from the usual campground shop to full convenience with lots of goodies, said Willow. “We keep it all as local as possible with Single Speed Coffee Roasters, Arizona wines and artists, like Arne ceramics, Sweet Sting Honey and Woof 66 treats.”

People have returned to the campground over the decades, reminiscing of a time just after WWII or a family trip in the 70s. “It’s where everyone turns,” reminded Tom.

What is old is new again with the warmest welcome to Woody Mountain Campground. “Our vision was to create a community and event space,” said Willow. “Come on over and have a cup of coffee.”

When it’s time to winterize your RV, why not call a reputable company instead of hoping to get it right on your own? Or are you about to purchase your dream vacation vehicle and join the ranks of RV’ers? In either case, hire Wheel Estate Mobil RV Services and Inspections. They can crawl over every inch and assure you the vehicle is sound. Such thoroughness has earned them top honors in 2024.

You may be buying new, but even a dealership may miss things, such as dripping hoses, disconnections and a break in a seal. All were found in pre-buy inspection by Wheel Estate. Now, consider the undisclosed issues on a resale unit, such as grounding or other electrical faults, tire wear, doors that won’t close and secure, crushed vent pipes or a spray paint lid used to “replace” a plumbing vent cap. It wouldn’t last a highway mile. Danielle and Scott Sulzer have seen it all. Danielle is a registered RV technician and both are registered RV inspectors, schooled in 2020 by National RV Training Academy.

Hiring a registered inspector offers transparency going into a major decision. Having a full report on the roof and sealants, soft spots, water entry point at antennas, rusted nails around skylights, whether appliances work properly, propane leaks, floor sags and more obviously inform decisions about whether to buy a unit, repair it, ask for a discounted price or be thankful and walk away.

Once Wheel Estate has inspected an RV, they will not work on it for a year to maintain integrity, but if you need your AC or furnace serviced, the fridge is broken or you have a leak, they will come to you or your renter’s site. They believe in continuing education to stay up-to-date and are thankful for vendors with top notch information to provide the best customer care.

Wheel Estate has even been a guest on the podcast and YouTube channel RV Lifestyle with Mike and Jennifer Wendland, where they talked about the secrets of an RV Inspector. When a rigorous inspection, maintenance or repair is required, Wheel Estate assures, “Wheel be there when you need us.” BestofFLG24

https://azdailysun.com/news/bestof/best-of-rvs-woody-mountain-wins-for-rv-park-wheel-estate-for-rv-maintenance/article_cffae5a2-a2dc-11ef-ad81-b71f30bf111c.html

Voted Best Breakfast, Best Mexican & Best Waitstaff: MartAnne’s Burrito Palace celebrates its journey

Best of Flagstaff 2024

Written by Gail G. Collins

When you have been serving breakfast since 2001, you can forget you are also a Mexican restaurant, confessed Tina Martinez, owner of MartAnne’s Burrito Palace. After winning Best Breakfast multiple times, though the humble and happy crew doesn’t tack up their successes on the wall, they claimed the top Mexican spot. “We’re honored. It wasn’t on our radar. It took us 10 years to change our customers’ perspectives to consider us a Mexican restaurant,” she said. So, it feels pretty good.

MartAnne’s, “The House that Chilaquiles Built,” was founded on chips, sauce and eggs—Mexican comfort food leftovers served as breakfast. The institution on Route 66 in downtown flaunts fiesta fun in raspberry, ochre and cotton candy blue walls with whimsical palace décor in a riot of feathers, flowers and Emma Gardner’s skeleton art. Still, behind every institution, there is a history, and Tina reminisced.

The restaurant began in the early 80s under Gloria Martan Korkki, who sold it and bought it back twice before the transfer stuck with Anne Martinez in 2001. It has always been a family endeavor, and Miss Alice always came with the kitchen and a lot of experience. Gloria hatched the chilaquiles idea, but thought the food was too weird, too Mexican or too unknown, but did it anyway. “It was on the menu, and it became the hit,” Tina said with a laugh.

When her mother Anne took over, Tina worked as a server. The awning needed replacement, and the seller wanted a name to put on it. It had been Martan’s, so Tina suggested a tweak, adding “Anne,” so retaining the legacy and personalizing it.

In 2012, Tina, a driving force and visionary, took over MartAnne’s operations. “I moved from the shop around the corner to a new location, obtained a liquor license and expanded the space and menu.” Then, she admitted, “Our menu—we have too much on it, and we think that’s funny—but we want to have specials, even though our dishes are better than any special we could come up with.”

Perhaps, but an example they are equally good is the red chili beef tamale benedict with additional beef filling, topped with hollandaise sauce. “It’s been on our specials menu for five years!”

MartAnne’s isn’t one to follow trends. Mostly, they set them, but when they finally acquiesce, they do it right, like the quesabirria tacos that became a top seller. “They are the best in the state,” Tina said.

Sauces are from scratch, and they go above and beyond to source items they prefer. Many dishes are influenced by customers, even bearing their names. MartAnne’s offers traditional items, like huevos rancheros, but other dishes, like JB’s Volcano—a mini mountain of chilaquiles, covered with pork green chile, chorizo and sour cream, served with an over medium egg—can’t be found on a menu anywhere else. Another example is the Jerry el Mujeriego, a spicy, pork, green chile and cheese enchilada with sour cream and cilantro, topped with two eggs over medium.

Some items are seasonal, like the pumpkin pancakes, topped with a scoop of sweet cream cheese. “It has a following, and in July, people begin asking if we’ll bring it back again.” Of course, they do.

Other places might consider the whacky combinations inauthentic—there is too much sauce or the posole is green—but it’s MartAnne’s version of Mexican food.

“My husband is from Sonora, and he loves it all,” Tina said. “Grandmas cook in their kitchen differently, and we feel no one is right.”

MartAnne’s is known for its music, keeping it lively and atypical during the day with Sinatra, Ozzy Osbourne, Crosby, Stills, Nash and Young or Etta James. A different night vibe takes over with Spanish guitar and salsa.

The restaurant is as likely to have local customers ordering as tourists. Regulars eat there two or three times a week, and staff knows their needs.

“MartAnne’s is a combination, a collection of multiple women cooks and races, who for one reason or another cooked or worked here,” Tina explained. “Anne took the original menu, spiced it up and made sure every dish was the best it could be. Emma Gardner is part of that collection, a server, who brought color and her skeleton art. We want to remain MartAnne’s—that melting pot of influences of family and cooks. Our style is Flagstaff style.” BestofFLG24

https://azdailysun.com/news/bestof/voted-best-breakfast-best-mexican-best-waitstaff-martannes-burrito-palace-celebrates-its-journey/article_9f1fe294-a2b8-11ef-8db9-7b009d14c6ad.html

Representing Arizona with compassion: Evans and Garrey win Best Law Firm

Best of Flagstaff 2024

Written by Gail G. Collins

An injury or accident happens without notice. We have no time to prepare. In an instant, our life is changed, and we are simply subject to the consequences. But that doesn’t mean our suffering should have no consequences. There may be costs, resources necessary, lost work, physical impairment, therapies and more. When this happens, we need help, concern and a way forward.

Evan Garrey understands this and offers a compassionate, constructive hand in getting life back on track. “Our goal is to help people, especially in northern Arizona to carry through a difficult time when they or their loves ones are hurting. We’ve seen what a difference it can make in people’s lives,” said Erin Evans.

The attorney has been practicing for 17 years and spent nearly 20 with partner Reid Garrey, mentored as an intern while in she attended law school. The firm serves the entire state of Arizona. While Garrey is located in Phoenix, Evans moved to Flagstaff to extend their reach a few years ago.

The focus is catastrophic personal injury and wrongful death, and while affording a personal touch, they will fight justice deserved. The firm is accessible, providing regular updates throughout the process. The legal team works closely with clients to understand their situation, build a strong case and pursue the responsible parties to ensure those affected receive the compensation they truly deserve. Such individual attention earned the firm notice as top law firm in Flagstaff.

“We focus on providing clients a unique and personal experience that a large law firm doesn’t extend,” explained Evans. “We are involved in every case every step of the way with immense trial experience. We won’t settle unless the sum is equivalent with the loss.”

As Flagstaff sits at the crossroads of Interstates 17 and 40 with enormous trucking traffic, it is understandable that auto accidents construe the largest percentage of cases. Drunk driving, boating injuries, bike and pedestrian accidents, multiple lines of liability, such as premises, product and nursing home negligence and workplace accidents round out the cases handled by the firm. “Negligent hiring and training is a large part of what we pursue, whether it’s corporate cases or accidents caused by semi-trucks,” she said.

Recently, a personal injury case surrounding product liability involving paralysis paid out $3M, and depending on the circumstances, amounts generally range from $250,000 for hit-and-run or premises liability to multi-millions for auto accidents or wrongful death.

Community is central to the firm’s services and extends to professional and personal development. Evans has served as president of Coconino Bar Association, been appointed to the Supreme Court Committee on Examinations, acted as board member of Creative Flagstaff, supported the local chapter of Child Health for 10 years, sponsored Arboretum Garden Parties and more.

When reputation and experience matters, clients look to Evans Garrey. Through integrity, honesty and professionalism, Evans Garrey always represents the client’s best interests during what is often the most difficult time of their lives. “We don’t take only big cases, but want to help people even in the smallest of situations. It’s been a great journey,” Evans said of her law career serving the public. BestofFLG24

https://azdailysun.com/news/bestof/representing-arizona-with-compassion-evans-and-garrey-win-best-law-firm/article_219e1c6a-a2df-11ef-a469-7bdf2111de23.html

Run Flagstaff a community hub for runners of all levels

Best of Flagstaff 2024

Written by Gail G. Collins

Run Flagstaff, winner of the Best Shoe Store, is the resource for all things running. Whether you’re a veteran runner or deciding to tie on some shoes for the first time, there is no better place to go for gear. Of course, you can find specialty shoes, but you can also join a group to run trails or pick up a packet for an event to motivate your training. They have you covered. This is a crafted strategy by owners Vince Sherry, a run specialty guru; Sarah Sherry, who can fit you with shoes or fix you up with apparel from socks to sunglasses; and Nick Arcianiaga, a pro marathoner, whose attention to runners and community has help secure the Top 50 Best Running Store Award four times over.

The aim at Run Flagstaff is to encourage year-round running, channeling the history, the purity and the intricacy of Flagstaff’s foundation in the sport to create an awesome experience. The shop honors this connection to place with indigenous experiences from hand-cut fixtures to inspirational images of recreational and world class caliber athletes. They advocate the area’s hallowed and infamous trails, like Lake Mary Road, which have turned aspiring professionals into champions.

Thoughtfully curated products appeal to a diversity of runner types, including kids, whose footwear is equally important as they consider sports. Shoppers should take advantage Run Flagstaff’s gait analysis to find the right fit for the foot. Specialists can identify foot types, biomechanics and form. Clients are profiled for their experience, injuries and goals. Then, they run unshod on a treadmill for assessment of the foot for flex, roll and transitions to various activities to determine structure and shape. This provides data for shoe products, which can then be tested on the treadmill under conditions.

Run Flagstaff is not just a running store, but promotes community as culture. The goal is to become a better running community. Their website spotlights local runners and building relationship. The shop donates to Kids Run and Team Run Flagstaff, which began in 2010, to organize training and offer expert coaching with educational workshops to cultivate an atmosphere that allows elite runners and beginners to share the same track, pursuing individual goals with a sense of camaraderie. There are also track and trail clubs, local meet-ups and training groups.

In this vein, Run Flagstaff is title sponsor of the Flagstaff Summer Racing Series, while hosting annual spike and flat nights for the high schools, packet pick-ups, speakers and group runs. They can also provide race timing with three packages to optimize event participation and effectiveness, covering management for road racing or cross country, triathlons and mud events.

“Flagstaff is the kind of place, where friends literally run by your house to pick you up, so it makes it hard for your to be lazy,” said Sarah on a Team Run video. The area begs an outdoors existence, where we are inclined to take to the trails and mingle in the mountains. The climate, the technical challenges, and elevation to increase stamina are available right in our backyard. This draws professional athletes to train in Flagstaff, inspiring others, while offering the average Joe or Jane the chance to feel a part of something bigger.

More than anything, Run Flagstaff produces positive results with the best shoes and community. “We support individuals and organizations that are the very pulse of what makes Flagstaff a great place to live and train,” their mission states. BestofFLG24

https://azdailysun.com/news/bestof/run-flagstaff-a-community-hub-for-runners-of-all-levels/article_ee48714a-a2e7-11ef-814c-ebbd3dfc5b6b.html

A family legacy wins best garage door company for Loren Vickers Overhead Door

Best of Flagstaff 2024, AZ Daily Sun

Written by Gail G. Collins

We count on emergency services. If our home is threatened, we need the fire station to respond immediately. If someone we love is involved in a car accident, we need a paramedic. If swift transport is required, sometimes, only a helicopter can make the vital transfer. But who do emergency services rely on when their access is shut down by weather, power outages or equipment failures?

Loren Vickers Overhead Door answers the call and has been providing commercial and residential services since 1976. “A lot of fire stations and Guardian Air depend on us to respond immediately for problems with doors or hangars because others are depending on them,” said owner Carter Vickers. “We pride ourselves on being there within an hour. We get consistent feedback on our ability to serve them and make adjustments to serve them faster in emergency response situations.”

If your home’s garage door is broken or needs replacing, you need help in a hurry, too. Overhead Door has it covered with in-stock options to keep your home secure and weather tight. A couple of years ago, a customer on Old Munds Highway needed a door right away, which required the Vickers team to plow two to three feet of snow to enable installation. “We do anything to get the job done,” he assured. “We work on anything from golf cart shed doors to locomotive yard doors. There is nothing too big or too small.”

Overhead Door covers all of Arizona with a focus in the northern region, where the business is located. In fact, they have the only true showroom in Flagstaff, affording better services on site quickly for clients. They also retain the only master certified technician in Arizona with training in all facets of commercial applications, and their reach extends even to remote areas. Kudos to Loren Vickers Overhead Door for winning top honors for Best Garage Door Company.

Carter Vickers is the youngest of six siblings, and as is typical in family-owned businesses, everyone has worked for father Loren and received a wealth of training. After earning a structural engineering degree and some professional experience, Carter returned to the business in 2018 when his father became seriously ill. “It was a hard time, filling his shoes,” he shared. “Dad had always been present for us as kids and is widely known in the industry. He created a good balance, and I was really lucky. He built up a good foundation, and I want to carry on his legacy.” Carter has a family and the same goals to provide for them.

There are challenges to achieving that balance. “Working for yourself, you don’t make your own hours; your customers make them for you,” he said. Carter has expanded the business and enjoys projects, utilizing his engineering firm, Sirius Structures, with seven licensed professional engineers. “You see the team’s successes and growing the name.”

Overhead Door services include: residential sales, fabrication and installation of garage doors, opener set-up, repair and maintenance as well as commercial door and gate systems and service.

The company sets itself apart with its ready, on-site service and competent staff logging 20+ years. Their good retention is owed to training and competitive benefits. “It’s not a job, it’s a career, where techs can grow as a journeyman and apprentice with benefits and retirement plans.”

Carter feels their long term presence positions them better against the competition. And weather? “We’re used to it. Phoenix companies claim they’re local, but they go home when a foot of snow falls.”

Overhead Door makes a big push to donate significantly and support the Cancer Society. When Loren was diagnosed with a rare form of lymphoma, he benefitted as the third person in the country to receive special immunotherapy that saved his life. The family believes that giving comes back to you.

“A big thank you for allowing us to be in your community for 49 years,” said Carter. “Flagstaff is the best place to have a business if your name is Vickers.” BestofFLG24

https://azdailysun.com/news/bestof/a-family-legacy-wins-best-garage-door-company-for-loren-vickers-overhead-door/article_70394862-a2bd-11ef-8578-8bc02cbf084a.html

Matters of Taste: Queen Mum’s Royal English Toffee

AZ Daily Sun, Mountain Living Section—November 27, 2024

Written by Gail G. Collins

What is so English about toffee? While sweet treats abound in Britain, none is as prevalent as toothsome toffee. Candy, in general, came to prominence there with the abundance of sugar from its colonized Caribbean islands in the late 1800s, and the experimentation began.

Toffee is created by caramelizing (or inverting) sugar with butter and pouring it out to harden. Its popularity grew due to its simple list of ingredients and flawless balance of delectable sweet and buttery break—or as some said, “toff,” suggesting the name. Key to its production is the careful heating and cooling of sugar, butter, sometimes adding vanilla and salt, and from the early 1900s, almonds. This final evolution formed toffee’s traditional crunchy texture and buttery flavor, branding it as wholly English.

Such amorphous and humble anonymity also pervades the best toffee available in Flagstaff—Queen Mum’s Royal English Toffee, whose purveyor prefers a low profile. “My mother made toffee for years and years, and I learned from her,” said the toffee expert. “She would make it and take to the veteran’s hospital in Grand Junction, Colorado, where she volunteered.” The mother had an Irish background, and the daughter always helped when she was around, especially when pouring out enormous pots of hot toffee to cool even at 97 years of age.

Word of mouth brought customers from points around the country, such as a lady in California, who has bought 30 pounds from the mother for 20 years. She uses them in gift baskets, whose clients teasingly threaten to quit if the toffee isn’t in there at Christmas.

In Colorado, Enstrom’s brought awareness to English almond toffee with the tagline, “made with magic; disappears like magic,” and Mom competed for sales from her kitchen. “Their price is dear, and it’s not as good as mine, commercialized production with stingy amounts of almonds,” the daughter remembered her saying.

Mom moved to Arizona and died shortly after in 2010, and the daughter took on her customer list, copying her mother’s manufacturing and distribution chain. “I would make the toffee and take it to work to sell or trade with a friend, who made tamales.” Later, her adult children would take it to their job sites for sale.

During cooking, the ideal timing is revealed in the pop, according to the pro. It’s a messy and rather precarious craft as hot sugar boils and nuts pop with inevitable spatters. “It’s important to know the temperature of it all or the butter will separate, and you must keep stirring once it’s added. A small signal it’s nearly ready is the toffee color and the consistency, which starts thick, and then, thins as it finishes,” she advised. “When it’s nearly done, the nuts pop.”

Queen Mum’s Royal English Toffee maker is a purest, shunning the notion of cashews or pecans or using them only for topping. “It’s not authentic, not right and doesn’t have the same flavor profile without almonds added to the toffee,” she insisted. Ghirardelli chocolate is spread over the toffee in the final stage.

Humidity can affect the outcome of toffee making. During a monsoon, the toffee will draw moisture and become sticky. For this reason, Queen Mum’s boxes are vacuum-sealed to preserve the quality and can be frozen for up to four years and remain fresh for six months in the refrigerator.

The point of sale for Queen Mum’s Royal English Toffee is the Butler Mobil gas station, owned by relatives Curtis and Michelle Gregory. The couple bought the station in 2020, remodeling it in time for Christmas. Since then, winning public votes have awarded them for best liquor, beer and convenience store.

“Our aim is to be different, to try hard to bring in local products, like Pie Guy’s pies, Sam Murray the Bear Guy’s carvings, Arizona beer, spirits and more,” Michelle said. “We try to feature Flagstaff and keep the money here in town.” The couple is present in the shop daily, noticing clients bond over products, like pies and toffee. “Loyalty is hard to find and means everything to us.”

That seems to be the family way. The second generation toffee maker has shared her recipe and tips with the family, but shaking a finger, has threatened them not to share the knowledge. “We are preserving the legacy for the next generation of candy makers,” she said. AZDailySun

https://azdailysun.com/flaglive/features/chow/matters-of-taste-queen-mum-s-royal-english-toffee/article_d1f6069a-ab59-11ef-99dc-171311df6ebc.html