Ramona Button recalls the moments when her father foresaw her role in bringing farming back to the Gila River Indian Community, a centuries-old legacy that was all but destroyed when the river was diverted off of their land.
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Ramona Button is an Akimel O’odham farmer who, since the 1970s, has been working to bring back traditional food ways and reconnect people to their culinary history.
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The menu features items from Ramona Farms, of course, as well as local citrus and olive oil and items from the Native Seeds SEARCH Foundation, which, since 1983, has been working to “conserve and promote the arid-adapted crop diversity of the Southwest.”
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Chef Tamara Stanger is well-known for working with local farms as well as ingredients she’s foraged from the urban landscape in and around Tempe.
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Dishes like this Super Food Salad spotlight local Arizona-grown ingredients at Phoenix City Grille.
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The Button family invited us to their home to share in a meal that featured their tepary beans and corn along with items foraged from their yard, including cactus paddles and cholla buds, which are flower buds of the cholla cactus.
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Just some gorgeous photos of Arizona.
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This hummus-like bean spread highlights the white tepary beans’ Cheddar-like flavor.
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