@yollamsirhc

  • @yollamsirhc
    22 October, 2019

    RT @BitterSouth: Okra, not native to North America, arrived on these shores at about the same time enslaved Africans did. No one can confir…

  • @yollamsirhc
    17 October, 2019

    "The gala benefits Pueblo Grande. It also channels the deep past of Arizona agriculture while highlighting present… https://t.co/VRVCXxeMv4

  • @yollamsirhc
    17 October, 2019

    Modernist ceramics inspired by the desert sky, wildflowers, how boulders tumble down mountains, how terrain changes… https://t.co/EwlhlOmoCq

  • @yollamsirhc
    15 October, 2019

    RT @elizabethwhitty: New: If cheap eggs seem great, remember that somewhere, someone is paying the price of industrial agriculture. Tonop…

  • @yollamsirhc
    14 October, 2019

    When a local pizzeria keeps four acres to grow vegetables and has plans to press oil from its 300 olive trees. https://t.co/8LgAr5IKcs

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Chris Malloy

 

Chris Malloy, former food editor and current food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes reviews but also narrative stories on the food world's margins.

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