103rd Edition, 9 Oct. 2013
Poised amongst the top ten female writers in Indonesia, Helvy Tiana Rosa has produced 50 written works including short stories, plays and poetry in addition to her role as past editor in chief at Annida. She has been a driving force for women and active in many literary groups. She also founded a forum to establish writers worldwide and has received a strident list of writing and empowerment awards for her efforts. Currently, Rosa is a lecturer and theatrical coach while finishing her Ph. D in literature at the University of Indonesia.
You are a prolific and beloved writer from Indonesia. Importantly, you are female and Muslim. How does this influence both your subject matter and professional outreach? Continue reading “Shaping Women’s Roles through Literature: Helvy Tiana Rosa”
October 2013
When good people work together, great things can happen. This is the overriding mantra of Twin Arrows Navajo Casino Resort on I-40, about 20 miles east of Flagstaff. In the 1950’s, the exit—with its iconic two arrows piercing the ground—served as a popular rest stop. Now, like a turnaround story, the casino and hotel complex sits on the opposite side of the interstate, with its logo arrow duo pointing skyward. 
While Richard Fernandez was in a farmers market, he had an epiphany about where food comes from and how it is prepared. He wanted to share it with others. Concerned with the way society accepts food processing and technology, he said, “I want to get people to think differently about the world they live in.” The owner-chef of Pizza Furiosa calls it a conscientious agenda and extends this to the next generation, teaching kids about nutrition and cooking. 
When Tom and Amanda Wilson bought Pasto Cucina Italiana in 2007, they employed a vision of “Old World flavors with a modern flourish.” They achieved that goal in the urban, glass-fronted store on Aspen as wells as with their crossover cuisine. Architectural amenities, like the copper ceiling, exposed brick, hardwood floors and wrought iron, give an Italian feel to a meal eaten at a window table within view of our own historic piazza—Heritage Square. And Pasto boosted the palate presentation with traditional fare that channels a contemporary vibe. 
Since Mitch Wiewel and Itzel Arvizu opened Madrid Tapas y Sangria over a year ago, a number of Spaniards have passed through. While en route to the Grand Canyon, the travelers were lured by the menu of familiar offerings: Gambas al ajillo—or garlic shrimp—served in an earthenware ramekin called a cazuela; stuffed piquillo peppers, an imported sweet and slightly piquant chili filled with manchego; and melon con jamón, fresh cantaloupe wrapped in Serrano ham. The caliber of dishes caused guests to insist Wiewel speak to them in Spanish. “I’m going to have to work on that,” he said. 
June/July 2013
Restaurateur Paul Moir has worked to bring both Brix and Criollo to the downtown scene. While these restaurants were not the first to provide haute cuisine to the Flagstaff market, they did create a deep bench of fine dining options and a sharper focus toward local and seasonal foods. Moir’s recipe for establishing a restaurant also lent a helping hand to the success of Diablo Burger. Moir is also expanding his range with three new establishments in Tucson’s downtown—including Diablo Burger’s second location.
Like many eateries with a South of the Border menu, Flagstaff’s Café Ole on the Southside pulls out all the stops with its décor. The folksier, the better. The restaurant, whose motto is “fresh Mexican cooking from the heart,” stops traffic on South San Francisco with its brightly-painted front covered in angels, harvest produce and a huge, scarlet heart wishing peace and 10,000 blessings. 
Some relationships are for a season, and others, for reasons no one can explain, last a lifetime. These Katy-area best friends arrange to see each other regularly, but also have to contend with moves, motherhood, illness, and more. Through it all, their bonds grow stronger as their history grows longer.