On a dry, hot morning in August, in a dirt lot you won't be able to find on a typical map, Gayle Noline stands under a small tent and works the fryer — nothing more than a large saucepan of mega-hot oil — out of which some of the best fry bread you've ever tasted will emerge. The sound of fresh dough being tossed and flattened melds with the sharp sizzle as it hits hot oil to create a pleasing culinary rhythm, barely audible over the sounds of cars whizzing by the Gila River Indian Community municipal center, south of Phoenix. The Sunna Frybread Wagon is preparing for the... More >>>