‘Our seeds have basically gone all over the world,’ says Neil Lash, who earns the Source Award for Teacher. Sometime…
To commemorate Arizona’s birthday, we dispatched our reporters far and wide to bring you stories from the region you’ve probably…
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.
When UNESCO named Tucson, Arizona a World City of Gastronomy in Dec. 2015, the first U.S. city so named, it…
President Trump has requested prototypes for what he calls a “physically imposing” and “beautiful” border wall. This week in a…
Tacos, tostadas, burritos, sopes, menudos, cazuelas, enchiladas, licuados—the typical foods of modern Mexico that are familiar in the borderlands—are but one set of spinoffs of an ancient Mesoamerican diet.
Since the mid-20th century, two kinds of Mexican diet have been diverging from one another. One is deeply traditional—think tamales, atoles, pinoles, moles, tepaches, caldos, and nopalitos—while the other is industrially processed and globalized, high in saturated fats, fiber-free flours, and sugars, and low in protein.