I went to summer camp with the Mountains and Plains Independent Booksellers. There were no s’mores or sleepovers, but it was still a lot of fun. My short presentation on how the history of Sonoran regional cuisine influenced my Taste of Tucson cookbook starts at exactly 20 minutes in. I dehydrate chiles then make them into chile powder followed by a short Q&A.
I shared the “stage” with Michelle Polzine, author of the cookbook, Baking at the 20th Century Cafe, who first makes her recipe for a strawberry tart.