Phoenix – The Dilettante's Field Manual

A Cook’s Tour of Phoenix

Wendell Crow of Crow’s Dairy supplies fresh goats milk and cheese to some of the best restaurants in Phoenix.

“The temperature is hovering around 100 degrees right now in Phoenix,” the pilot announced. Then, dryly, “We expect it to climb steadily to two or three hundred by the time we land.” I have to admit to a little bit of dread over my trip to the Valley of the Sun. The temperate nature ofContinue reading “Bounty under the sun”