LDEI Phoenix Chapter - Talks with Desert Dames

Amaranth Stone Bread (by Tamara Stanger)

An interactive demonstration on how to make stone bread, an ancient food of the Southwest and its importance in using this ancient grain native to Arizona.

Amaranth stone bread is a variation of traditional native frybread. It is made with the same technique, only it is cooked over a hot stone or cast iron pan, rather than fried. Amaranth seeds are mixed with flour to add nutrients, texture, and color. The bread can be enjoyed numerous ways, whether dipped in hot pozole, topped with whipped beans and salsa, or simply served warm with butter spread on top.

Amaranth is an ancient grain native to Arizona. It was a major food to the early Indigenous peoples of both North and South America and cultivated for over 8,000 years. It shares some of the same nutritional values as oats and other cereal grains but is mostly used as seeds or flour. Currently, amaranth is found in Arizona as a raw grain and can be found growing wild or purchased at many natural food markets around the state. Most importantly, amaranth is drought, heat, and pest tolerant, which makes it a very important food that can feed many people when water may become scarce.

Nutritious & Delicious Naples 101 (by Candy Lesher)

An indigenous desert cactus that is garnering scientific attention for its nutritious profile – and culinary attention for its striking flavor and texture.

Nopales (cactus pads) have long been used by desert cultures as a staple, healthful food. Today scientists have discovered it can be highly beneficial to stabilizing blood sugar in diabetics, while chefs are discovering its unique crisp flavor can enhance and add a new level of nuance to savory dishes. We will look at fresh nopales, briefly discuss the process of picking and preparing, then turn to the more readily available  jarred version and the many styles of recipes which could benefit from nopales. Will then assemble a Ensalada de Nopales from nopales, roasted corn, pickled red onion, olives, green onions, and toasted spices with a lime and cilantro vinaigrette, garnished with cotija cheese and toasted pumpkin seed.

Growing Grapes in Arizona (by Brooke Ide Lowery)

A look at the history of Arizona Viticulture & Enology and where our industry is today.

Vineyards have been in Arizona since the late 1600s with the migration of Father Kino through the now American Southwest with sacramental wines.  Once one of the largest producers in our country, Arizona saw a devastating end to our industry during Prohibition.  A unique, forward thinking soil scientist named Gordon Dutt saw an opportunity in the 1970s to survey our state for a low-water usage cash crop and stumbled on a deep history of wine growers.  He looked at our growing conditions and single handedly revived the industry, starting in a small town 30 miles north of Mexico at 4,800 feet in the tiny ranching community of Elgin/Sonoita where vineyards thrived centuries prior. 

Our terroir and growing conditions keep up on the fringe of what is possible in growing and producing high quality wines in high altitude conditions.  Our modern industry is full of over 120 boutique, family run wineries, all over Arizona, growing unique varietals and producing high quality, interesting wines.

Tickets are $25.  Upon registration, you will be sent a zoom link to participate in this virtual presentation.

Potential Add-On ($75): A goodie Arizona box filled with some native items to accompany the discussion.  Last date to order the Goodie Boxes, Sunday February 19th.