Conservation You Can Taste: Saving Forgotten Fruits of the Borderlands

Three hundred years ago, Spanish missionaries introduced a suite of arid-adapted fruit and herb varieties to the Sonoran Desert region, many of which have barely survived to this day.

These desert-adapted, heirloom fruits enriched the diets and diversified the farms indigenous and immigrants alike, but fell out of availability and culinary fashion. Today, these forgotten fruits are once again needed because they are tolerant of heat, drought and even alkaline conditions.


Cumin, Camels, and Caravans: A Spice Odyssey

The closest we armchair travellers normally get to the olfactory sensation of walking through the globe’s most fragrant souks is opening the doors of our spice cupboards. The bottles may be sealed shut but the aroma of their contents —cardamom and cumin, cinnamon and saffron, turmeric and vanilla — wafts towards our nostrils and for a brief moment we are not in our kitchens but strolling through the spice markets of Arabia, Asia or Africa.


Growing Food in a Hotter, Drier Land

With climatic uncertainty now “the new normal,” many farmers, gardeners, and orchardists in North America are desperately seeking ways to adapt how they grow food in the face of climate change. The solutions may be at our back door.

In Growing Food in a Hotter, Drier Land, Nabhan, one of the world’s experts on the agricultural traditions of arid lands, draws from the knowledge of traditional farmers in the Gobi Desert, the Arabian Peninsula, the Sahara Desert, and Andalusia, as well as the Sonoran, Chihuahuan, and Painted deserts of North America…


Desert Terroir, Exploring the Unique Flavors and Sundry Places of the Borderlands

Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir—the “taste of the place”—that makes this desert so delicious.


Gary Paul Nabhan: Mother Nature’s Foodie

Local and sustainable are on the tips of many tongues as more and more people try to eat food that’s good for them and the planet. If you’re a part of this important conversation, you can thank Gary Paul Nabhan for helping to get it started. A Lebanese American living in the Southwestern United States, Nabhan has for more than three decades been writing books, directing research projects, forming farming alliances …