Thousands of years ago in the age of Egyptian pharaohs and King Tut, early Tucsonans were beginning to farm at the Santa Cruz River.

It started out humbly, with the three sisters: corn, beans and squash. But the around AD 1100 the Hohokam took farming to new heights, cultivating fields of agave in rock piles still present at the base of Tumamoc Hill. 

Standing over land that once held ancient irrigation fields, archaeologists Paul and Suzanne Fish walked us through the many foods of Tucson's past. Saturday's tour of agave rock fields and the Mission Garden agricultural museum was part of a larger University of Arizona symposium on food and anthropology.  

Take the tour along with us by clicking the related photo gallery link and watching a video on how to harvest chia seeds .... 

Contact Andi Berlin at On Twitter: @AndiBerlin

You can find the Star's digital food writer Andi Berlin at a taqueria near you, taking tiny bites and furiously scribbling into an old notepad.