Food from Somewhere: The power of place-based labeling to support a local food economy

by Jonathan Mabry and Gary Nabhan

November 15th, 2016

Imagine walking into a market with shelves stocked full of food products labeled as made in Baja Arizona. There’d be packages of velvet mesquite pod flour, beer made with White Sonora wheat, whiskey made with barley malted over mesquite wood smoke, sourdough bread made with heritage grains, olive oil smoked with pecan wood, and soup mixes with dried cholla cactus flower buds and tepary beans.