In a 1900s building on Main Street in Bisbee, Rod Kass unleashes his passion for food. Café Roka’s long-term success demonstrates one man’s dream to thrive in a fast growing industry where failure is high and success is limited. Enthralled by cooking since a young age, Kass remembers admiring the fast movements in diners with…
Every time produce is scanned at the checkout line at the supermarket, a vote is cast. Whether you know it or not, that newly bought and mass-produced selection represents your vote for the big chain’s lower prices over local farmer’s quality assurance. This, according to Laurie Slater, employee at Tonopah Rob’s Vegetable Farm, is one…
The Sonoran desert is a rich and vibrant ecosystem full of unique plant life to be admired — and eaten. Tucson and Southern Arizona’s native food scene is teeming with life due to businesses such as the St. Philip’s Farmers Market, Food Swap Tucson and the Hopyard Market. But Tucson residents can also take it…
When was the last time you craved lymph nodes and salivary glands for breakfast? If you’ve eaten a mass produced chorizo brand there is a good chance you’ve dined on these ingredients. However, Anita Street Market serves fresh chorizo without any added (and suspect) pork products. Originating from Spain, chorizo is a term used to…
