Tag Archives: Hassayampa

caven_120606_4337 lobby

Historic Hassayampa Inn offers summer escape

Copy of Exterior Nightime Picture (2)The Hassayampa Inn, located in the Historic District of Prescott, offers comforting small town charm while being closely situated near the sights and sounds of Prescott. Hassayampa’s prime location is walking distance to the Courthouse Square, art galleries and one-of-a-kind shops, eateries and antique stores.

The hotel was built as a luxury hotel in 1927 and is listed on the National Register of Historic Places. The hotel features an eclectic mix of Spanish Colonial Revival, Italianate features, details like the hand-painted wood ceilings, etched glass and embossed copper panels, designed by Southwest architect Henry Trost.

The lobby still has a shoe shine attendant ready to shine your shoes or boots before your night out at Whiskey Row, there is dining under the stars on weekends in the courtyard surrounded by lush greenery, live music Thursday–Saturday, high tea on the fourth Sunday of the month, 4th Friday Art Walk on the Prescott Trail, and the Peacock Dining Room that has been
serving the same coffee cake recipe from the 1900s.

Hassayampa is a must see in Arizona.


ASU joins EPA’s Food Recovery Challenge

Arizona State University adds a composting program and joins the Environmental Protection Agency’s Food Recovery Challenge. The EPA’s voluntary program kicks off Nov. 15, 2012 in celebration of America Recycles Day. According to the EPA, food is the single largest material sent to landfills and accounts for 25 percent of all waste sent to landfills.

“This year, ASU sent 6,778 tons of waste to the landfill and 25% of that total tonnage was meal scraps,” said Nick Brown, director of university sustainability practices at ASU. “In celebration of the EPA Food Recovery Challenge kick-off, we are introducing ‘back-of-the-house’ composting at two dining halls on the Tempe campus.”

Food-service workers at the Hassayampa and Barrett, The Honors College dining halls are using “Green Bins” to compost the following:

•    All food (including dairy and meat products)
•    All paper food-service items (including boats, clamshells, napkins and cups)

The food-service workers collect the compostable items at both Tempe campus dining halls, and no action from diners currently is required.

“Composting at both the Barrett and Hassayampa dining halls enable the facilities to essentially become zero waste because all items handled there can either be composted or recycled,” Brown said.

ASU will expand its composting efforts through its Green Bin program beginning in January 2013. Students, faculty and staff will be able to put all food scraps and all paper food-service items in Green Bins placed throughout ASU’s four campuses. The Green Bin program will support ASU’s Zero Waste by 2015 goal, which aims to reduce all waste destined for the landfill by 90%. Learn more about the ASU Green Bin program at: https://cfo.asu.edu/compost.

ASU joins nearly 60 colleges and universities across the country in the Food Recovery Challenge to limit the 34 million tons of food wasted each year by reducing unnecessary consumption, increase charity donations and composting. By participating in the three-year challenge, the academic institutions pledge to reduce food waste by five percent in one year. Read more about the EPA Food Recovery Challenge at: http://www.epa.gov/foodrecoverychallenge.