The U.S.-Mexico border is always a hot topic. But these days, it seems more people than ever before have an opinion on “The Wall,” or whether our borders need to be more open or more secure. Of course, most people come to these opinions via rogue social media posts rather than real-life experience living on the line. Omar Pimienta is not one of those people. The poet lives on the Tijuana/San Diego border, an experience he documents in his book “Album of Fences,” which his friend and fellow poet Jose Antonio Villarán recently translated into English.
If you’re ready to tackle a multifaceted fish recipe for a special occasion dinner, this one’s for you.
Match Restaurant & Lounge executive chef Alex Stratta offers a sea bass recipe that’s complex in preparation, but uses simple ingredients. “This is a very traditional Provencal application,” Stratta says. “It reminds me of the south of France.”
Local author Amy Trueblood straps on her helmet and gets a bit daring with her debut young adult novel, “Nothing But Sky.” It features 18-year-old Grace Lafferty, a wing walker who stuns the crowds with dangerous acrobatics in the sky. The novel follows her chase to get to the 1922 World Aviation Expo until a stunt goes wrong. PHOENIX had the chance to talk to Trueblood before her novel came out on March 27.
Trueblood will be at Changing Hands in Tempe on March 31 at 4 p.m. for her book launch. For more information, go here.
It seems every day, we hear about different superfood that’ll give you super powers (or, at least, super health). We’ve all read how the açaí berry will boost your immune system; how flaxseed will fight depression; how quinoa will basically cure cancer. The latest edible life force on everyone’s tongues? Turmeric.
March is Multiple Sclerosis Awareness Month and Octane Raceway in Scottsdale has created a special cocktail to raise money for the National Multiple Sclerosis Society. The Mountain Sunrise is $10, with $2 going to the charity, which funds research of the debilitating disease of the central nervous system.
Besides being home to some of the Valley’s top restaurants, the Farm at South Mountain is a dynamic spot that hosts a variety of classes ranging from yoga to painting. One of its recurring classes is the Cheese Course 101. (A word to all the aspiring cheese mongers out there: alas, you won’t learn how to make cheese. Basically, you learn how to eat it. As if there was a wrong way…)
As editors of a city lifestyle magazine with a travel section that covers locales far beyond our beloved Phoenix Valley, you can imagine that we get pitched a lot about new and exciting travel offers around the country. Of course, we can’t fit everything into a 200-page monthly magazine that only allots five of those pages to regional travel. Sigh… ’tis the nature of publishing.
But it pains us too much to kill all of our darlings. So each month, we scrape a few travel tidbits off the cutting room floor and bring you Travel Bag Bites – bite-sized travel-related goodies (special offers, activities and deals) to snack on while planning your next great escape.
When chef Rich Hinojosa first visited Las Vegas with his family at age 13, he was not old enough to take in all that Sin City had to offer, namely: gambling, boozing and fine dining. As a full-grown culinarian, the executive chef and co-owner of CRUjiente Tacos now makes regular runs to check out the “fun stuff going on in Vegas for restaurants.” From Chinatown to downtown, Hinojosa shares his favorite hot spots and up-and-comers.
Back in January, Hotel Adeline quietly opened in Old Town Scottsdale. The new hotel has a hip vibe reminiscent of Hotel Valley Ho and a stellar view of Camelback Mountain, if you’re lucky enough to be poolside. The property also has two promising restaurants – Good & Proper, a casual café with breakfast and lunch menus, and Selfmade, the hotel’s full-service dinner restaurant.
If you’re looking for a vegetarian appetizer that packs a protein punch, chef Tamara Stanger of Helio Basin Brewing Co. shares a user-friendly recipe for white bean puree (akin to a creamy hummus). Stanger uses Ramona Farms white tepary beans, a product that has been cultivated for about 1,000 years by Native Americans in the Sonoran Desert. (Buy online at ramonafarms.com.)
“You can sub other white beans, but these are very buttery and have more protein than any other bean,” Stanger says.
Stanger uses crème fraiche in her recipe, but you can substitute sour cream or cottage cheese and vegans can use silken tofu, she says. Also, feel free to throw in any pickled vegetables or olives you have on hand. “This dish is really good for entertaining and it celebrates Arizona.”