E47: The Sonoran Desert’s Culinary Heritage

<p><a href="https://www.cniethammer.com/">Carolyn Neithammer</a> has been writing ethnobotanies, cookbooks, and biographies about the Southwest for her entire career. Her most recent book, “<a href="https://www.amazon.com/Desert-Feast-Celebrating-Culinary-Southwest/dp/0816538891/ref=sr_1_1?crid=9EABF2BHHPDG&dchild=1&keywords=a+desert+feast+celebrating+tucson%27s+culinary+heritage&qid=1622915751&sprefix=A+desert+feast+%2Caps%2C220&sr=8-1">A Desert Feast</a>,” explores how Tucson came to be honored as the first UNESCO City of Gastronomy in the U.S.. Caroline, Russell and Alan dig into the culinary heritage of the Sonoran Desert—and just what parts of the prickly pear cactus are edible.</p>