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FOOD LORE FROM DESERT LANDS
Where food connects with the Milky Way, wildflowers,
March 2017 Issue | Vol. 5, No. 4                                         summer monsoons and a mountain called Babo.













 








 
 
 
 


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Executive Chef
COPPERWYND RESORT
FOUNTAIN HILLS, ARIZONIA

PAUL STEELE

Executive Chef
WESTIN KIERLAND RESORT
CHRIS MASCO

Executive Sous Chef
HYATT REGENCY SCOTTSDALE
BRIAN CONTRERAS

Beverage Manager
HYATT REGENCY SCOTTSDALE
DAMON THOMPSON



Find out how to harvest cholla buds on our


DESERT SPRING
ARIZONA'S SONORAN DESERT
Wine & Cheese
in the poppies.


     
ALTO ristorante e bar
with Chef de Cuisine Christian Brady
HYATT REGENCY SCOTTSDALE

     
Nellie Cashman's
Monday Club Café
WESTIN KIERLAND SCOTTSDALE

      
Yerba Santa: A GRAS flavoring's noble past


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Food Lore From Desert Lands | The Sonoran Desert Right about now, anyone living anywhere in the Lower Sonoran or Mojave deserts—even if they’re cooped up in the culinary cave all day—has noticed an unusual emerald green hue to the landscape. Some areas have begun to color with wildflowers, a big thing in these parts, because a good wildflower season is never promised. “In a perfect wildflower world,” explained Kim Stone, horticultural specialist at Boyce Thompson Arboretum located about 60 miles west of Phoenix, “substantial rains start in October and November and then continue with one-half inch every two weeks throughout the winter. In reality, the ideal formula is rarely followed.” In other words, consider this year rare. As joyful a start springs like this one bring, springtime in the desert normally marks the start of stressful times for the land because of climbing temps and low-to-no precipitation.