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Smithsonian article calls Tucson 'Capital of Gastronomy'

Smithsonian article calls Tucson 'Capital of Gastronomy'

Native seeds

Tohono O'odham lentils, left, and peas from Native Seeds/SEARCH in Tucson. 

From the New York Times to the United Nations, everyone seems to have their eyes on Tucson these days. Now you can add Smithsonian Magazine to the list, with its recent article "What Makes Tucson Deserving of the Title of the United States' First Capital of Gastronomy."

The piece discusses Tucson's long history of agriculture and how native products contributed to its recent designation by the UNESCO Creative Cities Network. The author Jennifer Nalewicki speaks with Chef Janos Wilder and author Gary Nabhan, who finishes off the article with this gem: 

“There's a real pride here in Tucson ... not only of the city’s rich agricultural heritage, but of the many recipes linked to it. It’s that intangible cultural heritage that ties Tucson’s present food scene to its past.” 

Read the full article here.

In other national news, Paste Magazine recently wrote up Tucson's beer scene in an extremely in-depth article highlighting 10 local breweries and several beer bars. 

This is what it has to say about Iron John's Brewing Co.

"This is an incredibly small operation that earns its 'artisanal' title and is managing to produce at least a handful of beers that are undeniably world-class. That’s not hyperbole. That’s fact."

Read the full article here.

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