Tucson Barrio Brewing Celebrates 25th Anniversary

Here’s a Tucson original. While Tucson is populated now with dozens of breweries, it’s exciting to know that Barrio Brewing Co. is celebrating 25 years in business. Congratulations. Currently located at 800 E. 16th Street, in an imposing building in an industrial area by the railroad tracks, Barrio increased its capacity in 2006 in what was a former Quonset hut built in 1947. Today, Barrio Brewing brews ten year-round beers and three seasonal beers, many award-winning. As one part of their Silver anniversary celebration, Barrio Brewing will offer a 25th Anniversary dinner, from October 2 – 7, featuring an appetizer,
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Highlights: AZ Farmer + Chef Connection

Today Circle of Food attended the 7th annual Arizona Farmer + Chef Connection at the Tucson Convention Center hosted by Local First Arizona. It’s refreshing to talk to people who are passionate about their products and ideas. Here are a few that stuck out in my mind: 3 Amigos Tequila distilled in Arizona, smooth. Black Mesa Ranch makes the most decadent chocolate fudge with concho chiles, rich with a spicy finish on the palate. A citrusy beer that had no citrus as an ingredient from Borderlands Brewing Co. Fresh baked goodies and cold brew from Cartel; try the savory green
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What’s for Dinner? Popcorn

This is one of my most favorite dinners to eat at home – a glass of wine and a bowl of popcorn. What could be better than popcorn dusted with chocolate? Perhaps popcorn drizzled with chocolate sauce? I love popcorn with sea salt & pepper and popcorn with white cheddar cheese. Even popcorn with olive oil will do. And if you have ever eaten at The Parish, they are famous for bacon popcorn – popcorn popped in bacon grease and topped with bacon bits. Amazing. I see all kinds of possibilities for popcorn – with Indian spices, Thai spices, chipotle,
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Eating around Tucson with Circle of Food – Kimchi Time

Ate dinner tonight at Kimchi Time Restaurant in midtown. My favorite menu item to order is the Korean seafood pancake or haemul pajeon. The pancake arrives at the table in a hot cast iron skillet. Your server will cut it into fourths not unlike a pizza or a frittata. We asked our server what the ingredients were and he said a flour batter with various seafood, scallions and seasoning. I do admit this dish tastes slightly different every time but not different bad; somewhat different and delicious. In Korea, it’s eaten as a snack…I could certainly see eating it for
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With Relish: Author Dawn Lerman

Author and contributor to the New York Times WELL blog, Dawn Lerman, was kind enough to answer Circle of Food’s “With Relish” questionnaire. What’s your favorite dish to cook on a personal level and why? Recipe is optional. My favorite recipe is my grandmothers chicken soup. When I was growing up we never had real food in our house. My 450-pound ad man father only consumed diet products with a marketing promise attached. My mom, a liberated woman of the 60’s and a wanna-be actress had no interest in cooking or domestic chores. I was always hungry both physically and
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Ice Cream Throwdown Fundraiser for Ben’s Bells, Salt & Straw

This sounds like my kind of fundraiser: Eight local ice cream and gelato makers want to win bragging rights while you the people get to sample and judge the offerings. A portion of the proceeds benefit Ben’s Bells, a homegrown charity promoting kindness to all. Sweet. The contenders are: BrushFire BBQ Co The Cup Cafe HUB Ice Cream Factory Isabella’s Ice Cream Maynards Market & Kitchen Sullivan’s Eatery & Creamery Tazzina di Gelato The Screamery Tickets cost $10 (for 10 tastings) and you are urged to buy your tickets in advance to avoid long lines of people trying to buy
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Farmer+Chef–Local First Arizona Event–Sept 12

Don’t miss this special event and resource for Arizona farmers and vendors to get to know chefs, stores and buyers at a wholesale vendor fair. Also students, advocates, entrepreneurs and interested parties like me can learn about sourcing food products on a local level. This daylong event happens Monday, Sept 12 at the Tucson Convention Center from 11 am to 4 pm and there’s a networking reception to follow until 6 pm featuring local food, beer, wine, and spirits.                                                              During the reception, awards will be presented for AZ Made Awards recognizing excellence in food, drink and crafted products made in
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Sept 9 – Tucson Chef Ryan Clark on the Today Show

Chef Ryan Clark, one of Tucson’s top chefs, has been invited to appear on NBC’s Today Show this Friday September 9th in a Tailgate Battle of the Chefs. Representing the AZ Cardinals with a Southwest Tailgate feast, Chef Clark’s menu will include signature guacamole (from his cookbook Modern Southwest Cooking), his rendition of southwest signature Sonoran hotdogs, as well as pork tacos braised in AZ craft beer. His challenger will be a chef representing the New England Patriots and traditional northeast coast tailgate dishes. The segment will air during the regular broadcast of the Today Show on KVOA, Channel 4 in Tucson,
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Tucson Gone to Seed at Native Seeds Search, Pop-Up Beer

Raise your hand if you have ever cleaned seeds? It might not be on your bucket list but you would be helping Native Seeds Search if you came out to help (volunteer) on Thursday September 8 from noon to 4 pm. Drop in; you need not stay for the entire time. Seeds have been sown and now they need to be cleaned. It’s like your room; seeds don’t clean themselves. Lots of seeds to process: Mayo Kama Winter Squash, San Carlos Apache Devil’s Claw, Tarahumara Mustard, Magdelena Acelgas, and more. Come to the Native Seeds Search Conservation Center and learn
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Tucson, Got Too Much Fruit?

Let’s just suppose you have some lush edible vegetation in your yard and are 1) not physically able or 2) too busy to pick it. Or if you pick it, you’re at a loss of what to do with it. Don’t leave to the birds! Enter the Iskashitaa Refugee Network. Give them a call (520-440-0100) or fill out the fruit donor application and  volunteers will come to pick your fruits and provide fruits to refugee families in need in our community and/or make jams and chutneys to sell in order to fund-raise for the organization that helps refugees. Brilliant. Right
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