We propose that comparisons of wild and domesticated Capsicum species can serve as a model system for elucidating how crop…
UNESCO’s first City of Gastronomy in the U.S. relies on its built-in biodiversity and a wide network of food justice…
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A report on Tucson food systems done by The Center for Regional Food Studies at the University of Arizona shows…
Tucson is one of the top cities in the United States conserving and disseminating edible biodiversity and local heritage foods,…
I am sitting in an outdoor café on a hot summer day. The café, in Zahle, Lebanon, is on the edge of a broad desert valley that stretches out between two mountain ranges, one of them high enough to capture snow every winter and suffer forest fires most summers.
After enduring a bouncy drive up a rough road heading into the Tumacacori Mountains last Tuesday morning, the group of…
Esperanza Arevalo wakes up at 3 a.m. every day to make tortillas. She sometimes receives help from her husband and sister-in-law, but for the most part, she’s a one-woman show.
Tortilleria Arevalo started with Esperanza’s father, Javier Arevalo, shortly after 9/11. At the time, Esperanza had just been laid off from her job, so she began helping her father. Years later, when Javier was diagnosed with cancer, Esperanza stepped up and took over the business.