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BOULDER, Colo. — Ethan Welty is thinking ahead to harvest time as he cycles through tidy Boulder streets pointing out apple, plum and mulberry trees on public and private land.
Imagine a night out with friends, where you can serve yourself beer and liquor from taps at the table while top-notch country stars do some serious strumming on a 400-square-foot stage hanging from the ceiling above the bar.
Urban AZ’s first Spoken Word Showcase brings together a range of poetic performers, along with R&B artists Dwele and Bilal with a band, at 8:30 p.m. Saturday, May 18 at Celebrity Theatre in Phoenix.
A federal judge on Tuesday slapped down the latest efforts by the state to block the Tohono O'odham from building a casino on the edge of Glendale.
The Bistro at Kokopelli Winery will close on May 26, with plans to re-open in September as Crust.
Tribal gaming revenues in Arizona slipped a bit last quarter over the same time a year earlier, the first time that's happened in more than two years.
The Norwegian directing team of Joachim Roenning and Espen Sandberg, whose biopic of World War II resistance fighter Max Manus was a huge hit on home turf, have turned to another native hero for "Kon-Tiki." One of the most-vaunted escapades of the 20th century, Thor Heyerdahl's 1947 Peru-to-Polynesia expedition by raft gets glossy big-screen treatment in this efficiently told action-adventure. Delivering visual drama and understated character study, sometimes in disappointingly formulaic fashion, the feature has its incisive moments but falls short as both epic and intimate portrait.
WASHINGTON — Amanda Blackhorse is outraged when she thinks of the Washington Redskins, a team whose name and mascot are deeply offensive to the Navajo woman.
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
An eclectic group of four Valley women, the Heady Hoop Tribe aims to inspire others in the Phoenix area through the creative power of modern hoop dance.
APACHE JUNCTION — A woman was seriously hurt and three other people suffered minor injuries after their pickup truck went over a cliff near Tortilla Flats in the Tonto National Forest.
Fittingly for a guy who’s about to become “big time,” Dion Jordan’s life has been hectic.
Phoenix Zoo has a new addition to its animal family: Andean mother bear Rio recently gave birth to a male cub.
One-pot chicken that is a blast of savory goodness
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
MISO-SMOTHERED CHICKEN
Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 4
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Salt and pepper shrimp, prepared by Chef Andrea Reusing at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Looking for some help in the garden? Many of nature's most useful critters lie literally at our feet, underappreciated and ignored despite their ability to eliminate insects, condition soils and pollinate plants.
SAN DIEGO — La Jolla's jagged coastline is strictly protected by environmental laws to ensure the San Diego community remains the kind of seaside jewel that has attracted swanky restaurants, top-flight hotels and some of the nation's rich and famous, including billionaire businessman Irwin Jacobs and former presidential candidate Mitt Romney.
Repeatedly rebuffed in court, the state and multiple Indian tribes are now banking on last-minute federal legislation to block the Tohono O'odham Nation from building a casino on the edge of Glendale.
Is the water supply in the Valley sustainable for the near future? What about for the next 1,000 years? These are just a few of the questions asked in Chandler Museum’s new exhibit, “Choosing a Future with Water: Lessons from the Hohokam.”
An evening of snazzy clothes, cocktails, art, music and fine dining could be fun for you — but crucial for some of Arizona’s struggling men, women and children.
Desert Rivers Audubon, which hosts monthly nature programs for families in Gilbert and Chandler, will give outdoors enthusiasts a primer on using smart phones to connect with nature.
By Mark Scarp, contributing columnist
By Jerry Brown, contributing columnist
Guest Commentary by Bill Richardson
Guest Commentary by Shawn Thiele
By Mark Heller, Tribune
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