Nick and I will have been in Tucson for a little over two months by the time I publish this post. While I often mention what I’ve done and where I’ve been, and, of course, what I eat, I try to keep things that are really important to me private. Sometimes, I leave Nick out. Not because I don’t want to share about him, but I believe I honor our life together by not sharing it with everyone. I also feel that way about my friendships. Sometimes, I post about them, but in this day and age of oversharing, I don’t want to share everything.

But, oddly, kismet–happenstance–luck happened before Nick, and I arrived in the Sonoran Desert. Thus, I believe this warrants a blog post. 

Unbeknownst to me, Kim, the former food editor for the now-defunct Cottage Living, which published from 2004 to 2008, and I worked together on a series of stories in Napa Valley. We became friendly as journalists and media relations people do. You spend hours – sometimes, days working beside journalists, helping keep clients on message, ensuring control over what your client may or may not say and in general, guiding both with helpful information. On one such venture, Kim stayed with me in San Francisco once, and another time, when I first got sober, she stayed with me in West Hollywood while she was on her memoir tour for Trail of Crumbs. Admittedly, I was a bit of a mess – my world imploded. I realized that those whom I thought cared about me – indeed, said they loved me – had thrown me to the wolves, in front of an oncoming train, under a bus and facing an avalanche.  

Kim moved to Alaska with her then-new husband. When Kim said to me about moving to Anchorage, I replied, “They don’t even grow basil there!” (They do, but that’s not the point I was making. Luckily, she laughed.)  I floundered about until I met Nick and continued to be a fish out of water until – truthfully, until we decided to move to Southern Arizona.

We didn’t stay in touch except maybe with our social media posts. In September, she posts something about moving to Tucson – and I reply, “No way! We are moving there too!” As a couple, they have been together for 15 years, almost as long as I’ve been sober. Nick and I bought a home in a developing neighborhood about 7 miles south of the entrance to Saguaro National Park. Our commutes to the grocery store and shopping pass through undulating mountain ranges and saguaros – desert sentinels, really – standing as tall as a four-story building. 

We’ve spent time together now – the four of us eating magnificent meals cooked by Kim overlooking the Tucson Valley basin from her new home with Neil. If the desert can bring a longtime friend into the fold, perhaps it’s the Sonoran Desert telling us that this is home. 

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Tepary beans are native to the Sonoran Desert, which extends into Mexico from Arizona. It’s been cultivated by the indigenous peoples for more than 4,000 years and is drought-resistant, owing to its prevalence in the region’s foodways. When cooked, it’s sweet, if not a little sugary, a bit nutty too and stays firm.  I bought these at Mission Gardens, a four-acre agricultural museum that showcases the heirloom crops grown in the Sonoran Desert for thousands of years. 

Black Tepary Bean Hummus 

This version keeps the ingredients minimal, so you will find a sugariness. It has a deeper, more complex flavor than chickpea hummus and a gorgeous dark color that photographs beautifully.

Ingredients

• 1 ½ cups dried tepary beans
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1–2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon salt, more to taste
• ¼ cup of  cold water (to thin)
• A pinch of chiltepin or red pepper flakes
• A drizzle of chile oil
• A squeeze of lime instead of lemon

Instructions

1. To begin, soak the tepary beans for at least 24 hours. They take a very long time to cook. I have found that they need at least 10 hours on the stove at a gentle simmer. I also add salt, pepper, a garlic clove and a bay to the water. Keep testing a bean or two until soft. 
2. In a food processor, combine the tepary beans, tahini, olive oil, lemon juice, garlic, cumin and salt.
3. Add ¼ cup of cold water at a time until the smooth texture to your liking. Tepary beans make hummus thicker, so continue adding a little water until the desired consistency is reached. Adjust seasoning as needed. 
4. Add more salt, lemon or garlic as needed. If you’re using chiltepin or chile oil, add it now.
5. Spoon into a serving bowl, drizzle with more olive oil and finish with your optional Tucson flourish.
   

LEFTOVERS

LOCAL

Café Maggie, according to Tucson Foodie, a popular Fourth Avenue spot known for coffee, sandwiches, and a collegial atmosphere, has closed after an equipment failure and ongoing financial strain.

REGIONAL

KTAR News reported that Michelin Guides will now cover the Southwest. It will include Arizona, New Mexico, Nevada and Utah. 

NATIONAL

The James Beard Foundation announced new criteria for its 2026 Awards, placing greater emphasis on community impact, wage transparency, and equitable workplace culture. While culinary excellence remains central, nominees will now be required to show documented commitments to fair labor practices. 
Bon Appétit did a beautiful story on Tucson. I wish I had the chance to write it. Bummed.