Twila Cassadore rescues traditional Western Apache foods from the cusp of extinction. One morning in late winter 2019, I followed her on a traditional Apache hunt, saw her world, and learned her story.
This story follows an 11-hour foraging journey that passes from desert to mountains and covers 500 years of history to theorize the emergence of a new cuisine in Arizona.
(This story has been nominated for a 2019 AFJ award in feature writing, and won a second place in the 2019 Society for Features Journalism awards.)
This exploration of pizza goes 12,000 years deep, focusing on a rising talent (Myke Olsen) and a world grandmaster (Chris Bianco).
I went to an experimental barbecue session that bridged Mexican and American styles. Silvana Salcida Esparza, one of the country's most heralded Mexican chefs, led the way.
(Update: she crossed the U.S. doing bbq research. We did a part two.)
“This is liquid magic at the speed of continental drift.”
Fry bread is at once wholly and hardly Native American. On a summer day in the southwest, I borrowed a car and hit the fields and city to discover the complex food.