I was the founding editor of Edible Baja Arizona, a local food magazine serving Tucson and the borderlands, and the largest publication in the national Edible Communities network. In 2015, Tucson became the only city in the United States to be designated a UNESCO City of Gastronomy—you can read about the designation, and my contribution through Edible Baja Arizona, in The New York Times.
After three decades of effort, downtown Tucson is indisputably revitalizing. What that revitalization means for downtown is still being determined.
Tucson Unified School District’s Food Services department is out to change the way kids eat—one meal at a time, 30,000 meals a day.
Ten 55 Brewing is the first business in Arizona seeking to raise capital through equity crowdfunding.
A hundred years after the National Park Service was founded, exploring the worth of wilderness.
Hamilton Distillers’ new malting system links grain to glass.
In the restaurant known for little things, Suzana Davila has built a reputation on big flavors.
On three family farms—a ranch run by a father and son; a pork farm run by a husband and wife; and a poultry farm run by two brothers—the process of making meat emerges from a community of interdependent parts.
In a factory just south of downtown, Tucson’s HF Coors is continuing a 90-year legacy of manufacturing durable dinnerware for restaurants, hotels, and homes.
From farmers’ markets to wholesale markets, local food producers are seeking stability in sales and access to reliable distribution channels.
Tucson’s firefighters are making the case for going local first on food.
It’s Not About the Bread
Barrio Bread’s Don Guerra does more than bake slow-fermented, heritage-grain artisan breads — he also cultivates “belongingness.”
A Gastronomy of Place
Reimagining Baja Arizona’s food future by peering into its past.
Feed the World
On his Willcox test farm, philanthropist Howard Buffett is studying soil and conserving water, hoping to find a way to grow food better.
Everything Goes with Waffles
With new owners, new waffles, and a renewed farm-to-food truck focus, Foodie Fleet is doubling down on local sourcing.
The Fish in Our Foodshed
As overfishing drives fisheries toward collapse across the Sea of Cortez, connecting fishermen directly to their markets may offer them a more sustainable future.
Shortening the Line
As one of every five people in southern Arizona struggles to put enough food on the table, leaders in emergency food relief are asking: What else can we do?
Muscle to Meat
Demand at small-scale meat processing plants has become the “bottleneck” in getting local beef from ranch to market.
A Ranch’s Observation
At 47 Ranch, Dennis and Deborah Moroney are pioneering a model of collaborative conservation, working both as ranchers and land stewards.
The story of the desert is one of survival, and migrants survive—or succumb—because of what they can carry.