Fluid for Thought
Arizona has historically done an excellent job of managing its water. It’s up to us to make sure it continues to do so.
Tom Pitts
August 4, 2026
Arizona has historically done an excellent job of managing its water. It’s up to us to make sure it continues to do so.
Don’t let the nuances of our high desert environment discourage you from the satisfaction of growing your own food and supplying your own fresh flower bouquets. Especially when there are simple steps you can take to enjoy an abundant garden.
Forestdale Farm in Flagstaff turns water scarcity into a model of resilience.
Holly Skaggs shares the story of Wild Tonic, her nationally distributed jun beverage.
Ditch bosses like Herald Harrington of Bent River Ranch help ensure Verde Valley farmland remains irrigated.
The Southwest Wine Center in Clarkdale is an estate vineyard and Arizona’s premier viticulture and enology school.
As the ice cream melts into the warm soup, it creates a dynamic interplay of temperature, color, flavor, and texture. Toppings inspired by elote, or Mexican street corn, add brightness, spice, and crunch.
This crostata recipe transforms a traditionally sweet tart to a savory one by using late summer and fall vegetables. Homemade pesto—made with carrot top greens and toasted pumpkin seeds—completes the dish.
Grilled peaches and roasted chickpeas make this delicious summer salad perfect for a party or family dinner on the patio.
Vincent Murray explores the history surrounding the ditch system that irrigates the Verde Valley.
