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Half BakedThe cookie dough in it is unbaked, but the fudge brownies are baked. It’s literally half baked.Cherry GarciaA fan flavor suggestion. Introduced in 1987; in or near the top three ever since.Chocolate Chip Cookie …

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Home » Food History, Foodie Event

Food and Basketry

Submitted by on November 26, 2013 – 8:49 amNo Comment


arizona_tucson_basketryWell, food is carried in baskets, so it makes perfect sense to celebrate the two with a festival at the Arizona-Sonora Desert Museum, 2021 North Kinney Road, Tucson, Arizona.

The celebration takes place from 9 a.m. — 4 p.m. both December 7 and 8, 2013.

There’ll be basket weavers from across the United States for what’s said to be the world’s largest basketry market.

Cooking demonstrations (and tastings) will highlight traditional and innovative preparations of Native foods by top chefs and traditional Native cooks.

There’ll be tastings from chefs including James Beard Award winners Lois Ellen Frank (Kiowa) and Walter Whitewater (Dine), Oaxacan chef Neftalí Durán, from the Cooking Channel’s Man Fire Food; Sean Sherman, Oglala Sioux, showcasing the foods of the Bighorns of the Mississippi.

Traditional cooks from the Jicarilla Apache, Shoshone, Dine,Yurok and Hopi communities will cook traditional dishes over live fires including Alder roasted salmon, buffalo stew with wild parsley and dumplings, Glos Cho (pack rat), piki, and parched corn.

And, there’ll be displays of traditional foods from the Hualapai, Tohono O’odham and Shoshone communities.

(Photo courtesy of the Arizona-Sonora Desert Museum)

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