Thursday, August 8, 2019

Things to do in Phoenix.

Things to Do in the Phoenix area: Great write up today in AZ Republic recommending Arizona Heritage Center at Papago Park.
Why not go there and visit it soon!

Lovin' the Love Kitchen

Delores Tomasek, Jan Hoeschler, Zona Lorig and Barb Ziehler raised funds for the Love Kitchen July 29 at the White Mountain Home Tour. This was done as they promoted the Historical League and sold Tastes and Treasures II at the White Mountain Country Club.

Zona Lorig
The event benefits Love Kitchen, and the Historical League is pleased to again partner with another non-profit to help others as we share stories of AZ, history, food memories and AZ Heritage Center and Historical League.

Barb Ziehler
The Love Kitchen, operating since 1986, serves a nutritious daily meal to 400-600 guests from the communities of both Navajo and Apache counties. In 2017, 80,747 meals and food boxes were distributed helping to fill the needs of the hungry as well as nourishment for the souls."

Thanks to Barb Ziehler, Tastes and Treasures II was invited to have a table at the White Mountain Home Tour, Monday, July 29.

Presenting a check to Lyn Lewis, manager of the non-profit Love Kitchen, as a follow up to the White Mountain Home Tour were Delores Tomasek, Jan Hoeschler(taking the photo), and  Barb Ziehler. 
Book also available at
Jan Hoeschler, friend,  Lyn Lewis, Barb Ziehler

Saturday, August 3, 2019

Historical League aprons

Whether you are barbecuing or baking or using the crockpot, Historical League aprons are helpful. (Especially with Volume II of Tastes & Treasures: A Storytelling Cookbook of Historic Arizona).
They are roomy, washable, have generous pockets and fit all sizes.
Available in blue in Junior size
Available in blue in Adult size
Available in maroon in children

Tuesday, July 23, 2019

Watermelon Salad from Tastes & Treaures II

Watermelon Salad from the Wigwam Resort is a popular recipe in Tastes & Treasures II, page 137. Refreshing and easy for summertime parties and picnics, it bursts with flavor. Now that it is available in the book, we are seeing several versions at other restaurants but they don't compare to the Wigwam's  recipes!

Book available at and
The Wigwam Resort salad, on page 137, is bursting with flavors: roasted corn, cilantro, jalapeƱos, limes, red onion, and Cotija cheese. It is the perfect blend of ingredients for a SouthWest salad!!

Watermelon Salad from the Cov in Wayzata, MN. topped with pistachios and Mozzarella cheese, it is a pretty salad to serve.

Tuesday, July 16, 2019

Pinetop dinner party using all recipes from Tastes & Treasures II

Planning a party for over 40 people with all the food based on one Arizona cookbook - that’s what Edie Pearce of White Mountain Summer Homes did this year. Every July 1st for 16 years, she hosts a party for her friends. She cooks and her sister, Peggy, decorates.

This year the theme was Arizona foods from Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona written by volunteers of the Historical League. Edie got “excited making all these Arizona recipes.” The book highlights beloved food enterprises and buildings 50 years old or older, and shares recipes and stories from all over the state. “I hope to visit many of these restaurants,” Edie comments. 

Trio Artisan and Sweet Gem Lettuce Salad came from The Garden Cafe in Yuma where all the freshest lettuce in the USA are grown. Cowboy Chopped Salad is a feature of Rancho de Los Caballeros in Wickenburg, while Tortilla Soup is a favorite of the Harvey House Cafe at the Grand Canyon. Charlie Clark’s Grilled Chicken with Poblano Chili Sauce was also served. Edie reflects, “I love the planning and buying ingredients I had never heard of before.” Twenty-seven dishes from this award-winning book were made to feed the crowd.

Acknowledging 50 years of service, St Mary’s Food Bank Culinary Kitchen is in the book. They held a contest to determine which 4 recipes would be submitted. Edie chose Jazzy Jasmine Rice along with Arizona Sonoran Succotash for her party.

Arizona Historymakers also contributed recipes as well as biographies, photos and food memories. Edie prepared Bison Chili from Barbara McDonnell Barrett. A favorite dessert was Eddie Basha’s Chocolate Cake. Historymakers are those who have distinguished themselves with noted achievements in the arts, athletics, business, community service, education and entertainment and have maintained their ties to Arizona. The Historical League has honored 62 Historymakers since it began the program in 1992. Sandra Day O’Connor, Lattie Coor, Erma Bombeck and Elisabeth Ruffner are among those who contributed recipes.

Working for Goodyear in Philadelphia for 35 years, Edie knew she wanted to “Go West” for retirement. She is involved in her community in the White Mountains, especially her church and WM Craft Group. They are happy she chose Pinetop to continue her love for cooking and hosting parties.

Tastes & Treasures II will be sold at the July 29 White Mountain Home Tour with 20% of the sales donated to the Love Kitchen. It is also available at several shops in the Pinetop area, and

Monday, July 8, 2019

Pinewood Farmers Market and Tastes & Treasures II

Thanks to Norma Jean Coulter for co-ordinating our booth at Pinewood Farmers Market on Saturday, July 6. Patti Goss and Pat Christopherson, Dee Steen and Ruth Ann Hogan also volunteered.
We could not have done this with out the help of Susan Dale's son Brandon and grandson setting up the tent with weights and tables. 
These events are wonderful ways to share the stories of Arizona through the book, inform people of AZ Heritage Center at Papago Park, encourage new members to join the Historical League and raise funds for the museum.
Sharon with Pinewood News included an article about the Historical League and the book.
Organizer Norma Jean Coulter and Patti Goss

Pat Christopherson and Norma Jean Coulter

World Chocolate Day today

Happy World Chocolate Day. Yes. This picture is cocoa beans.
Celebrate by making a recipe from Tastes & Treasures II. How about Eddie Basha's Chocolate Cake page 179 or Terrie's All-American Brownies page 170?
Book available at Zak's Chocolates in Scottsdale or or

Sunday, July 7, 2019

Native foods celebrated in Tastes & Treasures II

Chef Ryan gave the Historical League wonderful indigenous recipes for Tastes & Treasures II. He promotes more of these Arizona-grown grains, beans and more in this dinner concept. Native foods are so important. Kudos to Chef Ryan from Kai at Wild Horse Pass.

'Rarest ingredients in the world': Chef works with Native farm for indigenous dinner

Chef Ryan Swanson from Kai Restaurant collaborates with Ramona Farms on a dinner service featuring a menu full of ingredients from Gila River. Video courtesy of Andrew Gooi, Arizona Republic
Kai's Chef Ryan Swanson is ending the season with something completely new: A dinner featuring indigenous ingredients. 
As a way to celebrate the holiday and Kai Restaurant's last night of service before their annual summer closure, Swanson is collaborating with the Gila River Community's Ramona Farms for a fine dining experience July 5, featuring a menu of products and ingredients from their farm.
Ramona Farms is a family-owned and operated business near Sacaton, Arizona, on the Gila River Indian Community that specializes in traditional indigenous foods.
"I wanted to do something to celebrate their farm and have fun," Swanson said in a phone interview with The Arizona Republic. "End the season on a high note." 
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Swanson has been working with ingredients from Ramona Farms for 10 years, but this specific dinner is a first.
"This will be the first collaboration with an indigenous farmer," Swanson said. "It's going to be an evening of just learning about the beautiful culture, the farm and the indigenous ingredients."
Swanson said he wanted to showcase the families' life work at Ramona Farms alongside his own.
"The menu is made specifically for Ramona Farms," he said. "We're going to be using almost everything that they got, in some fashion."
Ramona Farms was started in the early '70s by Ramona and Terry Button on a family plot of land. Ramona said she is excited to see what Kai plans on doing with their products. 
Velvet Button, Ramona and Terry's daughter, says Swanson has been enthusiastic about educating himself and his staff about indigenous food growing on their farm, spending hours on the farm harvesting and learning about each ingredient's history and cultural importance.
"Kai has been using and sharing our food and our food story for several years," Velvet Button said. "We've been tasting and sharing recipes over the last few years. Our nutrient-dense desert foods have really unique flavor profiles and incorporating them into a menu that is using all of our products is really exciting."
Some of the crops Swanson will be using from Ramona Farms includes tepary beans, ga’ivsa, pinole, pima wheat berries, black-eyed peas and more.
Swanson said one of his favorite ingredients in his whole career is ga’ivsa, which is mesquite roasted and cracked corn that is ground corse. 
"Their ingredients will be the heart of the dish, but we're going to build around it," Swanson said. "Showcase not only the farm, but the community that provides for it."
The menu will also highlight tepary beans, which are drought tolerant and native to the Southwest. Ramona Farms grows three different types of tepary beans, Velvet said. She is looking forward to seeing how Swanson is going to showcase these beans.
"We have a white tepary bean, which is buttery and sweet.  We have a brown tepary bean which is nutty and earth. The black bean is almost chocolatey, very rich and bold," Velvet explained.
The ingredients are rare, Swanson said, which will contribute to the only-in-Arizona feel of the meal.
"That dinner they will be having on Friday night, no one else will be eating," he added. "You can only use these ingredients in this part of the world."
Kai Restaurant at Sheraton Grand at Wild Horse Pass is located at 5594 West Wild Horse Pass Blvd. The dinner service will take place the same night the resort will have their fireworks display, so guests will get to see the fireworks from the restaurant patio, said Samantha Fink, public relations and marketing director for Sheraton Grand at Wild Horse Pass. 
Dinner service starts at 6 p.m. on July 5 and fireworks begin at 9 p.m. The cost is $140 per guest with an optional wine pairing for an additional $90. For reservations or for more information, guests can call the restaurant at (602) 385-5777.

Reporter Shondiin Silversmith covers indigenous people and communities in Arizona. Reach her at and follow her Twitter @DiinSilversmith.

Tuesday, July 2, 2019

New store carries Tastes & Treasures II

Thanks to Barb Ziehler, you can now visit Pinewood Olive Oil in Pinetop and meet the friendly owner, Sharon Tukey. 
She will help you find recipes in Tastes & Treasures II that include her olive oils and make your dishes taste even better!

Wednesday, June 26, 2019

Success for National History Day AZ students in Washington D.C.

Congrats to the 56 @NationalHistory Day in Arizona students who competed June 9-13, 2019 at the University of Maryland! We are so proud of you! Several students and teams took home top prizes in several categories.  Woohoo! 

Read more:

Sunday, June 23, 2019

Lon's at Hermosa Inn re-orders Tastes & Treasures II

Find fine dining along with Tastes & Treasures II cookbook at Lon's. They keep re-ordering the book. Norma Hinton dressed in proper western attire to deliver another box of books to Melanie Volker at Lon's! 
Note the artwork from Lon Megargee in the background.

Thursday, June 13, 2019

Touring with Tastes & Treasures II

Jenny Erwin has a fabulous idea with Tastes & Treasures II cookbook. Her Facebook post is below:
Last week John & I began a fun culinary adventure inspired by Tastes & Treasures II. A storytelling cookbook of historic Arizona, published by the Historical League, Inc. it was a gift from my dear friend Cathy Shumard who helped with the project. Twenty-four historic restaurants are featured along with recipes of their signature dishes. Instead of cooking these dishes, we decided to dine at each place over the next year and have the chefs sign our book. Our first stop was Gertrude's at the Desert Botanical Garden in Phoenix. That night we enjoyed a desert inspired meal..including elote fritters on the patio with the full moon as the backdrop for the Garden's Electric Desert display. Where will be go next? We haven't decided but John is leaning toward Rock Springs Cafe. He is eager to try their famous pies. Maybe you join us on our next culinary adventure. Cheers!

Monday, June 10, 2019

New Board of Directors for 2019-2020

Congratulations and welcome to new Board of Directors 2019-2020 who began their official term with today's meeting. 
President Susan Dale, President Elect Claire Nullmeyer, Secretary Chris Hackett, Treasurer Nina Filippi, Members at large-Anne Lupica, Cathy Shumard, Zona Lorig. 
Thank you for volunteering with the Historical League and continuing to make this organization vital, important and fun!

Wednesday, May 22, 2019

Cathy Shumard and Jana Bommersbach

Cathy Shumard talked with Jana Bommersbach at the Women's Hall of Fame Induction Ceremony. Needless to say, Jana bought a book! It was exciting to hear that Jana is telling the story of Eddie Basha and his chocolate cake in her next book, due out in December. The recipe for this delicious cake is in Tastes & Treasures II.

Saturday, May 18, 2019

Energetic president Mary Garbaciak

A big Thank You to our energetic past president 2018-2019, Mary Garbaciak, who has been known to ride her bike to meetings! Here she is with Cathy Shumard to discuss Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona.

Wednesday, May 15, 2019

Guest speaker at Historical League Recognition Luncheon

Robert Stieve, editor of Arizona Highways, was the guest speaker at Historical League's Recognition Luncheon at Paradise Valley Country Club. What a wonderful presentation filled with history and fascinating stories of the Grand Canyon as we celebrate the 100th anniversary of the park. 
Did you know that AZ Highways gets no funding from the state? It made publishing history In 1946 with the first all-color magazine in the world. The cover of that issue was a photograph from Barry Goldwater who contributed many more photographs over the years. Presented with a copy of Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona as a thank you gift, Robert was most appreciative.

1925 first issue of Arizona Highways 

Barry Goldwater's photo was on the cover in 1946, the first time it was an all-color magazine.

1935 Arizona  map and Sedona was not listed

Recognition Luncheon chairs Bonnie Newhoff and Nancy Evans thank Robert with a copy of Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona