BOOK LAUNCH EVENT IN PHOENIX NEXT WEEK:
Brophy alumni Brad Snyder ’88 (photo right) and Marc Engelsgjerd ’88 (photo left) are launching a children’s book publishing company called “Need To Know Publishing” (www.needtoknowpublishing.com). The first three titles, which came out this month, are being carried by major bookstores nationwide, including the bookstore at the Museum of Modern Art in New York City.
The official book launch event is next week in downtown Phoenix, and it is open to the entire community. More information:
Brophy alumnus Grant Crone ’01 named Best Male PR Representative in the Valley.
Water conservation has been the focus of his lifes’ work. After graduating Brophy, Patrick received a Masters’ Degree in Hydrology from the University of Arizona, where he was awarded a fellowship from Arizona Project Wet. Patrick then went to work for the Arizona Department of Water Resources in the Judicial Branch as a Hydrologist, working on the resolution of the Colorado River water allocations in Northern Arizona. In 2011, Patrick was inspired to explore the potential of insect protein as a solution to the over consumption of freshwater in our industrialized agriculture sector, eventually starting “Chapul”, selling nutritional bars made from cricket flour. He is on a mission to introduce the idea of eating insect protein to the American public. A comparable amount of cricket protein takes 90% less water to produce than protein from cattle.
Visit his website for more information and watch him next week on Shark Tank! www.chapul.com
Pat Duncan’s Duncan Trading Company will kick off the spring “Farmer in the House” dining series on March 27th with Chef Vincent and Leevon Guerithault. The series will include a stellar group of the valley’s 9 best chefs and restaurants.
“In May, Chef Kevin Binkley and I will be joining charming host Joanie Simon on her podcast, Restaurant Live Arizona, this Wednesday, March 12th, to discuss the dining series and Kevin and Amy Binkley’s multiple restaurant properties throughout the valley,” said Duncan.
The podcast focuses on Arizona’s best restaurants. Tune in to RLAZ at www.RestaurantLiveAZ.com or subscribe in iTunes and Stitcher.
Spring 2014 “FARMER in the HOUSE”
- Thursday-March 27th: Vincent’s on Camelback, Phoenix with chef/owners Vincent and Leevon Guerithault & Familia Zuccardi Winery, Argentina, reservations: (602)224-0225
- Tuesday-April 1st: El Chorro Lodge, Paradise Valley with executive chef Charles Kassels & multiple vineyards, reservations: (480)948-5170
- Thursday-April 10th: Arcadia Farms Café, Scottsdale with chef/owner Carolyn Ellis & multiple vineyards, reservations: (480)941-5665
- Monday-April 14th: Café ZuZu @ Hotel Valley Ho, Scottsdale with executive chef Chuck Wiley and Selby Winery, Russian River Valley, CA, reservations: (480)421-7997
- Tuesday-April 22nd: Earth Day, Petite Maison, Scottsdale with chef/owner James Porter & multiple vineyards, reservations: (480)991-6887
- Wednesday-April 30th: Lon’s @ Hermosa Inn, Paradise Valley with executive chef James Ducas & vineyard(s) tba, reservations: (602)955-7878
- Tuesday-May 6th: elements @ Sanctuary Resort, Paradise Valley with executive chef Beau MacMillan & vineyard(s) tba, reservations: (480)948-2100
- Wednesday-May 14th: Bourbon Steak @ Fairmont Scottsdale Princess Resort, Scottsdale with chef Chris Curtiss & multiple vineyards, reservations: (480)585-4848 ext.7374
- Wednesday-May 28th: Binkley’s Restaurant, Cave Creek with chef/owners Kevin and Amy Binkley & multiple vineyards, reservations: (480)437-2370
Menus and vineyard updates will be listed under the “Farmer in the House” tab on the website www.vegidude.com as they become available.
Brophy alumnus Mike Haag ’92 will make an appearance on CBS This Morning on November 11th and an hour-long PBS NOVA program on November 13th to talk about his research and testing on the assassination of President John F. Kennedy.
His company Forensic Science Consultants will offer a 3-day course in February 2014 that breaks down a shooting incident reconstruction to include specific terminal ballistic events, examination of projectile penetration, perforation and deflection characteristics, shotgun ballistics analysis, 3D laser scanning, and more.
Mike grew up learning about the field of forensic firearms from his dad, Luke. He has presented and published numerous papers at AFTE conferences, presented in England, and interned with the German Federal Forensics Section (BKA) in Wiesbaden. He is a Distinguished Member of the Association of Firearm and Tool Mark Examiners, a member of the American Academy of Forensic Sciences, and many other forensic associations.
Mike is currently the Supervisor of the Firearm and Tool Mark Unit, Controlled Substances Unit, Blood / Breath Alcohol unit at the Albuquerque Police Department Crime Lab. He is a member of the Major Crime Scene Team, and a New Mexico State Certified Law Enforcement Firearms Instructor.
Mike’s expertise has been called upon to teach numerous sessions of trajectory analysis and shooting reconstruction at the BATF’s National Firearm Examiner’s Academy, as well as Shooting Reconstruction classes nationwide and Canada, the UK, and Switzerland. Some of his most notable cases have come from as far away as Taiwan and Iraq.
He is one of the few certified Forensic Scientists by AFTE in all three areas including
- Firearm Evidence Examination and Identification
Gunshot Residue Analysis and Distance Determinations
and Tool Mark Evidence Examination and Identification
He is also certified by IAI as a Crime Scene Reconstructionist and made appearances on Discovery Channel, NOVA, and has been interviewed by FOX News on firearm related issues. He is author of the authoritative text Shooting Incident Reconstruction.
Brophy alumnus Michael Stephens ’97 launched his own brand blended spices to create Slavo Salt. After leaving Brophy, Michael attended Texas Christian University, graduating with degrees in sociology and business before moving on to get his culinary degree from the California Culinary Academy.
During his 10-year tenure as a chef, Michael developed his special mix of seasonings which would later become Slavo Salt. This special blend of fresh garlic, salt and black peppercorns is perfect for both the seasoned chef and novice cook alike enhancing the natural flavors of meats, veggies, eggs and even Bloody Mary’s.
When it was time to name the product the answer was simple – Slavo, the nickname he picked up while attending Brophy. “There’s no good story behind the name unfortunately” Stephens says “it just stuck with me and always reminds me of my roots in Phoenix and at Brophy.” Slavo Salt is based right here in the Valley and available at local retailers as well as SlavoSalt.com. Visit their website and Facebook page for retail locations, great recipes and cooking tips too!
Photo: Michael Stephens, President of Slavo Salt Gourmet Seasonings
“The idea for Bosse Tools originated a few summers ago when Walden found himself exhausted, tired and sore after doing home and garden work. After shoveling for hours on end, he thought to himself “there must be a better way to do this.” With a little creative thought, glue and some PVC pipe, he created the first double-handle shovel that maximizes output and diminishes strain.” Continue…
…beginning with water sustainability right here in the U.S.
Water is my passion, and I have dedicated myself to the mission of ensuring that future generations will have a sustainable source of fresh water. I have worked as a water resource planner in several states in the Western US, and have learned firsthand just how unsustainable our water use is. As our growing population increases the demand for water, we are increasing our reliance on a diminishing supply of available water.
Video snag from ABC4/Salt Lake City[field name=iFrame]
I also work as a whitewater rafting guide on the Colorado River through the Grand Canyon. For thousands of years, this river has been revered as the life blood to many civilizations, but sadly, this magnificent river no longer even flows to the ocean, but is dried up by field after field of high water-use crops, in the middle of the desert. At Chapul, we think the solution is to learn from our ancestors, the native cultures of the American West and Mexico, and to begin incorporating healthy, environmentally sustainable insect protein into our diets here in North America and Europe.
The majority of our freshwater resources here in the Western U.S. go to agriculture, with the majority of that used for livestock production. Insects, however, are incredibly efficient at converting nitrogen plant matter into a very healthy source of protein for humans, while emitting very few greenhouse gases and not requiring nearly as much land resources. They are currently eaten in 60% of countries around the globe, and the only reason we do not here in the U.S. is purely psychological – similar to sushi was before the 1970’s.
I started Chapul with the help of friends and family to leap over this psychological hurdle of eating insects in the United States. If we shift even a fraction of our protein consumption to environmentally friendly, healthy, and delicious insects, we will have a significantly smaller water footprint. . .and maybe the flow of the mighty Colorado River will return to the Sea once again.
So enjoy your Chapul Cricket Bars, and know that you are contributing to the water supply of tomorrow.
-Pat Crowley, Brophy 1998