‘A living pantry’: how an urban food forest in Arizona became a model for climate action | Arizona

Near downtown Tucson, Arizona, is Dunbar Spring, a neighborhood unlike any other in the city. The unpaved sidewalks are lined with native, food-bearing trees and shrubs fed by rainwater diverted from city streets. One single block has over 100 plant species, including native goji berries, desert ironwood with edamame-like seeds and chuparosa bushes with cucumber-flavored flowers.

This urban food forest – which began almost 30 years ago – provides food for residents and roughage for livestock, and the tree canopy also provides relief to residents in the third-fastest warming city in the nation. It has made Dunbar Spring a model for other areas grappling with increased heat, drought and food insecurity caused by the climate crisis.

“We’re creating a living pantry,” said Brad Lancaster, a resident and co-founder of the Dunbar/Spring Neighborhood Foresters organization, which planted the urban food forest.

Man in a green shirt standing outside a shed.
Brad Lancaster, a resident and co-founder of the Dunbar/Spring Neighborhood Foresters. Photograph: Cassidy Araiza/The Guardian

Dunbar Spring’s urban food forest began on an early morning in September 1996, when residents gathered for the first-ever community-wide tree-planting event. Like many lower-income areas in Tucson, Dunbar Spring was unusually hot, lacking the street tree cover to provide shade during the city’s brutal summers. Temperatures today are 4.5F warmer than in the 1970s.

The plan, headed up by Lancaster, was to plant multi-use drought-tolerant shade trees in streetside basins that could capture rainwater and create “a more livable community”, he said.

Almost 30 years later, neighborhood foresters have planted more than 1,700 trees and thousands more understory plants, transforming Dunbar Spring into an urban food forest fed by rainwater.

An old photograph shows Dunbar Spring in the 90s. The blue arrows denote stormwater flow lost to the street.
An old photograph shows Dunbar Spring in the 90s. The blue arrows denote stormwater flow lost to the street. Photograph: Brad Lancaster/Dunbar/Spring Neighborhood Foresters

“We can plant resilient native trees that are not dependent on imported water for irrigation,” said Lancaster, standing near a series of curb cuts that pull storm water off the street into sidewalk plantings. “Trees shade the street, reduce heat stress and provide food for our neighborhood.”

Before the pandemic, Dunbar Spring held annual community-wide milling events, in

Read More... Read More

Very good Food’s 2022 pantry favorites


Include this tasty salsa to scrambled eggs. Picture courtesy of Tijuana Freddy’s Salsa.

Eszett is an underrated shoebox of a restaurant in Silver Lake but if you know about it, you know how excellent this location is. The cafe will make its possess scorching sauces, which it sells in squeezy refrigerator packs. I am a enthusiast of their As well Little To Bail blend for the reason that I appreciate tart, peppery very hot sauces, which this is, and it has a hint of sweetness from the kumquats that cuts through the smoky heat of the habaneros. I include a little bit to marinades, sauces and the occasional soup or salad dressing. Eszett also delivers a few other salsas and a salsa macha, all housemade. If you are a heat fiend, you can even sign up for a every month very hot sauce subscription.

One particular of my preferred spice organizations, Penzey’s, can make an all-goal spice mix that is effective on just about almost everything. Popcorn, roasted potatoes, greens, soups… it hits all the correct notes. It is zesty, tangy, salty but not as well salty and has a bit of chunk. At just one level, I figured out what was in it and produced my personal model. Then, I had a child. Who has time for that type of culinary reverse engineering, anymore? I permit the experts do their work and invest in luggage of this things.

I’m not a great deal of a baker so I do not know if vanilla paste is really superior than liquid vanilla extract but I do know that this stuff is mouth watering. Created from substantial-quality Madagascar vanilla pods, it’s potent and aromatic. You use the same sum of paste as you would liquid. So if a recipe phone calls for just one teaspoon of vanilla extract, you use one teaspoon of vanilla paste or, in my circumstance, you dismiss the recipe and double the sum of vanilla no subject what.

On a journey to Sara’s Sector in Town Terrace, in which I was stocking up on frozen burritos from Burritos

Read More... Read More

College students in UNT baking course enable fill the school’s foodstuff pantry

The pupils in Chef Jodi Duryea’s baking course at the University of North Texas are discovering a valuable lesson that has very little to do with how expertly the éclair filling is piped in or how flaky the puff pastry turned out.

As a substitute, it is the lesson that acquiring empathy and expressing compassion as a result of sharing baked items with these who are hungry not only tastes superior, it also helps make great coronary heart feeling.

This semester, the learners have been supplying new-baked goods from their courses to the UNT Foods Pantry presented by Kroger. “We have 17 college students in course, and they have to make at the very least two dozen rolls or two loaves of bread,” Duryea stated. “We have a ton of merchandise and did not know what to do with it.”

She brainstormed with Kim Williams, chair of the Hospitality and Tourism Management Division, and Jana Hawley, dean of the University of Merchandising, Hospitality and Tourism, where the baking class is housed. What better way to spread the really like, they considered, than by supplying their local community with fresh new-baked choices?

“We imagined it was a really great way of supporting out in the group,” Duryea mentioned. “We told college students, ‘You’re welcome to just take home as much as you want, but everything you don’t want, put absent for the food pantry.’ They are definitely so generous, and extremely number of took residence their creations.”

Junior Ann-Marie Jeremiassen (left) is consoled by sophomore Noora Haghar after something went wrong while she was baking a genoise during chef Jodi Duryea’s baking class. Haghar, a sophomore, says that during her freshman year, she and her roommates once needed food from the university's food pantry.
Junior Ann-Marie Jeremiassen (remaining) is consoled by sophomore Noora Haghar following a thing went wrong though she was baking a genoise in the course of chef Jodi Duryea’s baking class. Haghar, a sophomore, says that through her freshman yr, she and her roommates as soon as essential foodstuff from the university’s food items pantry.(Juan Figueroa / Employees Photographer)

For at minimum one particular scholar in the class, the strategy of providing back again strike particularly close to house. Sophomore Noora Haghar mentioned that all through her freshman 12 months, she and her roommates once needed products from the meals pantry. “It was definitely

Read More... Read More