Episode 105:
Join Kevin Chap on a journey to the higher elevations of Arizona, where the Sonoran Desert becomes a foraging adventure. Learn how contemporary dishes incorporate unique ingredients like mesquite flour and prickly pear syrup. Follow Kevin at the University of Arizona’s Indigenous Resilience Center, where efforts are underway to preserve ancient Hopi corn varieties and other traditional foods.
Episode Highlights
In This Episode
Foraging Arizona’s Wild Foods
Kevin forages for edible and medicinal succulents and cacti in the Arizona desert, creating a meal featuring nopales at Oak Creek.
Reviving Tohono O’odham Foods
At San Xavier Co-op Farm in Pima County, Kevin meets Duran Andrews of the Tohono O’odham Nation to explore the reintroduction of wild and Indigenous foods through traditional growing practices.
Ancestral Corn Returns
At the University of Arizona, Kevin speaks with Michael Kotutwa Johnson, PhD, a Hopi farmer and educator, about the rematriation of ancestral corn and the practice of dryland farming.
Soil Restoration with Algae
Dane Hague, founder of MyLand, shares how microalgae are being used to restore soil health at Martori Family Farms in Scottsdale.
Mindful Nutrition
Kevin visits The Sanctuary in Sedona to talk with Dean Taraborelli and Victoria Abel about the connection between nutrition and overall well-being.
Connecting Food and Land
At The Farm at South Mountain, Hannita Knudson emphasizes the importance of sustainable agriculture and maintaining a connection to the food we eat.
Local Ingredients, Refined
Executive Chef Dustin Christofolo of Morning Glory and Quiessence highlights fine dining rooted in seasonal, locally sourced ingredients from The Farm at South Mountain.
Related Recipes
Episode Underwriters
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