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IN THIS ISSUE




 



SUZANA DAVILA

She compares herself to the sauce that made her restaurant famous: Mole. After you read this exclusive interview with Suzana Davila, you’ll understand why.




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JEREMY PACHECO

Follow Jeremy Pacheco's award-winning path from choppin' cotton at his father's farm to swanky Las Vegas kitchens where the celebrated chefs of the world passed through to the historic home of cowboy artist, Lon Megargee.





 



















KEN SINGH

Some call local farmer, Ken Singh, a Merlin. Find out how he transformed a barren old cotton field into a verdant sustainable farm.










BEAU MAC MILLAN

Executive chef, Iron Chef, celebrity chef, and personal-chef-for-an-evening--see what Beau MacMillan has to say about it all.



















RON MOLER

What do dosha, dharma, and Deepak Chopra have to do with Ron Moler's path to enlightenment? Find out in this exclusive interview.












SHAUNA SEVER

If anyone can put a sparkle to plain ol' vanilla, it's The Next Door Baker, Shauna Sever. Check out our review of her latest cookbook, Pure Vanilla - Irresistible Recipes and Essential Techniques.














CALLAGHAN VINEYARDS

Philosophers have weighed in on the fruit of the vine for centuries. See how Kent Callaghan used his philosophic side to create some of the best juice this side of the Mississippi.