It’s a race to the heart of the flowers to beat the bugs and sample the delights of the desert in Arizona. To discover how native Indians and Cowboys have impacted cuisine we visit Scottsdale, the Hopi Learning Centre and the restaurants of local hotels where we are encouraged to taste clay-baked chicken, prickly pear leaves, wafer bread, tortillas, mesquite grilled steak, and, of course, baked beans. For more information: check out episode #111 in the International category.
About Anne Martin
Since the mid 1970s, producer/host, Anne Martin, has been bringing stories to life through the medium of television. She thrives on tracking down the unusual and her work has encompassed history, geology, heritage and a positive outlook on the world around us. Read more about Anne Martin.