Playbook for success


Employee honored for 3 decades as St. Johns football coach

As the assistant football coach for St. Johns High School, Joe Garcia has helped shape the lives of hundreds of teenagers — some of whom have gone on to become his co-workers.

The St. Johns Unified School District recently honored Garcia, a Plant Mechanic Maintenance Specialist at SRP’s Coronado Generating Station (CGS), for his 30 years of service on the field.

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Mentoring our future


SRP volunteer shares why she supports local nonprofit

Every year, our employees come together through the SRP Boosters program to pledge a part of their paychecks to help support selected nonprofits.

As a young woman in her early 20s, Lora Hobaica remembers earning paychecks that mainly went into buying the fun stuff – clothes, movie tickets or gas to get around town.

It was only when she began to mentor Aero and Sandra, two at-risk young girls at New Pathways for Youth, a Phoenix nonprofit, that she began to really appreciate her comparatively privileged upbringing.

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Dishing up deliciousness

Azcentral Top Home Chef contestant, SRP employee Laura Licona.  Licona is photographed at her home in Scottsdale making shrimp ceviche Wednesday September 7, 2016.

SRP employee competing for Top Home Chef designation

As a young girl, Laura Licona remembers making rice with dill and butter in her Mexican parent’s kitchen. Over the years, that Latin influence — from using escargot to cumin and cilantro — has permeated into more sophisticated dishes that her lucky friends and family devour.

It recently paid off in a more public way as well.

Licona, Senior Business Analyst, Project Controls Group B, submitted three recipes — charred chile shrimp, squid ink pasta and corn flan – for the 2016 Top Home Chef contest on Next thing she knew, the diehard Anthony Bourdain fan was selected as a finalist.

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Green thumbs give back


SRP volunteers dig in to combat hunger

Some days, watermelon, cucumber and sweet potatoes are on the menu. On others, squash, corn and broccoli form part of a meal. Thanks to St. Vincent de Paul’s Urban Farm, the Valley’s homeless community and others in need get nutritious, fresh food in St. Vincent’s dining rooms, grown in urban gardens on the grounds of two of the nonprofit’s campuses.

More than 20 SRP volunteers spent much of a recent Saturday spreading mulch and pulling weeds to help prepare the plots that grow some of the produce. It was the first time our volunteers went there as a group, but they plan to revisit in the coming months to help plant and harvest crops.

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