Posts in 2017
9 Reasons Why We Were Dragged Kicking and Screaming from This Desert City

If you’re a Goldilocks kind of traveler like we are, you may at first glance be turned off by Phoenix’s enormous sprawl. Meanwhile, there’s mystical Sedona and charming Flagstaff, both pretty—but also kinda petite. But, wait. Tucked into the state’s southeast corner is enchanting Tucson. A multi-culti blend of Native American, Mexican and European influence with a population of a half million chill peeps and a harmonious blend of city and nature, Tucson is juuust right. Sunny, funky and always buzzing, we’re darn near in love with the place and predict you will be too. Here’s why…

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A Conversation with Gary Paul Nabhan about the State of Tucson’s Food System

It’s the diversity of life–of species, genes, textures, flavors and nutrients–embedded in the meals we eat, and in every garden, farm, food forest and ranch from which we gain our “daily bread.” It includes the cornucopia of crop seeds, fruit trees, bulbs, cuttings of herbs, mushrooms, wild edibles, livestock, poultry, fish and game in our food system. And it’s part of the larger realm of biocultural diversity–the know-how for wisely and sustainably harvesting, processing and eating diverse foods.

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New Report: Tucson is a Leading U.S. City in Food Diversity and Access

Tucson is one of the top cities in the United States conserving and disseminating edible biodiversity and local heritage foods, a new report reveals. Released by the University of Arizona Center for Regional Food Studies, the second annual “State of Tucson’s Food System” documents Tucson’s rich variety of common, heritage, native, and heirloom plant species and varieties available, often at little or no cost, in its local economy.

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2017, ArticleAnthony Bacinski
Report Hails Tucson’s Excellence in Food Diversity

It is the second anniversary of Tucson’s designation as the first UNESCO City of Gastronomy in the U.S.

The University of Arizona Center for Regional Food Studies has issued the second annual report on Tucson’s food system, focusing on the role of the “edible biodiversity” of more than 2,020 varieties of 340 food plant species in the local economy. This report documents how Tucson is an international leader in conserving and providing access to food biodiversity uanews.arizona.edu learned.

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2017, ArticleAnthony Bacinski
Tucson City of Gastronomy Employee Brings New Focus to the Table

t’s been two years since Tucson was designated a UNESCO City of Gastronomy, a title reflective of Tucson’s rich food history and culture. In November, the Tucson City of Gastronomy board hired Erik Stanford, who worked as a chef at the Cup Café, The Carriage House, Exo Roast Co., and 5 Points Market and Restaurant before launching his own food hub, Pivot Produce.

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Raising funds to send Tucson chefs to UNESCO Cities of Gastronomy

Turkey and stuffing aren’t the only foods on the menu this week in the Old Pueblo.

The Tucson City of Gastronomy Chefs on a Global Stage event will offer fare such as roast pork shoulder adobado with chipotle Anasazi beans, shrimp tacos with Sonoran white wheat tortillas and other distinctive dishes that celebrate the flavors of the region from 5 to 7 p.m. Sunday at the Carriage House, 125 S. Arizona Ave.

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Tucson Is Calling You

The Sonoran Desert is the thread that binds Tucson, in all of its enchantment, together. Pops of color from cactus blooms, ingredients plucked from the desert, and clarity of vision from the crisp desert air: they’re all part of the city’s deeply felt sense of place.

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The Best Cities for Foodies

Some people eat just to live. For others, colloquially known as foodies, eating is the reason to live. Foodies’ lives are enriched by the act of eating great food. Some love to cook gourmet meals, while others like to go to sit-down restaurants and have gourmet meals prepared for them.

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