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Welcome

Thank you for stopping by my Web site. On the left of every page are links to my books where you can find a description, the Table of Contents and reviews of each of the books. Click on the title and you'll find the full description.

What's Next?

Yipee! After two years of work, I have finally turned in the manuscript and more than 100 photographs for my new book on why Tucson was named a UNESCO City of Gastronomy.  It is scheuled to be out in the fall of 2020. I've been writing about the food of the Southwest for more than four decades, and this new book incorporates everything I've learned over the years and lots of new information. The book will be published by the University of Arizona Press and covers 10,000 years of food history in the Tucson valley. Farmers, small food producers, and archaeologists all were so generous in sharing their knowledge. This is exciting work and I've been meeting extraordinary people who love Tucson and are working to bring fresh wholesome food to all Tucsonans.

Savor the Southwest food blog

There's always something new to explore and to write about and it can't wait for a book. I share a blog with four other Southwestern food enthusiasts. We take turns writing through the month on edible wild plants and herbs, traditional agriculture crops, garden products, bees and chickens, and local spices. If you wish to learn more about the exciting world of Southwest cuisine, please join us each Friday. I've known most of my blogmates for years, but every week I learn something new from them.

Talks for Your Group


I am available to give talks and demonstrations related to my books.

West of Paradise: Exploring Southeastern Arizona is a great guide for anyone who loves the Southwest or is ready to begin exploring this exciting region. I am available to give a talk and slide show on the wonderful sites in Southeastern Arizona to groups of 50 or more.

The Prickly Pear Cookbook, The New Southwest Cookbook, and Cooking the Wild Southwest all feature delicious recipes from top resort and restaurant chefs for both wild foods and regional domestically grown foods. Great new ideas for the age-old questions of what to have for dinner tonight. Would your group like a cooking class?

I'll Go and Do More: Annie Dodge Wauneka, Navajo Leader and Activist, was a finalist for the Willa Award. Now Keeping the Rope Straight the middle reader's version, is available from Salina Bookshelf. I am available for a talk entitled "American's Native American Women: The Ordinary and The Extraordinary," which includes a discussion of Annie Wauneka's life.