Word’s been out for a while that Chris Bianco’s writing a book — but Chow Bella just got the scoop on his co-author: local-food movement guru Gary Nabhan. When it comes to understanding flour, dough, yeast, tomatoes, olive oils and other artisanal ingredients, heat sources and the whole pizza shebang —Bianco of Pizzeria Bianco is […]
Welcome to the food system of the U.S.-Mexico border —the geopolitical boundary with the greatest economic disparity in the world. Stories written and spoken about this unnatural rift in the landscape are the stuff of myth, literary leaping or yarn spinning, depending on who tells the tale.
The U.S./Mexico border is also, for many, una herida abierta—an open wound. It’s a third country altogether; a ghostly apparition; America’s neglected playground; el Norte—where the grass is always greener (if it is alive at all), and so on.
Grand Canyon National Park’s Green Team is pleased to announce that Dr. Gary Paul Nabhan, award-winning author, conservation biologist, farmer, and “pioneer of the local food movement” as he has been called by Time magazine, Utne Reader, and Mother Earth News, will be presenting special programs at the park on July 21 and 22, 2012. […]
In your new book Desert Terroir , you make the claim that some of the foods from the Desert Southwest are among the most flavorful and fragrant in the world. Why is that?
Gary: Well, the very chemicals that we love to taste and smell in a well-prepared meal of herbs, vegetables, grass-fed beef and wine produced in our region are present because they play roles in the survival and adaptation of the plants and animals that evolved here.