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Articles by Ian Davis
Tucson's only Puerto Rican restaurant blends old and new
Nearly two years after opening the only Puerto Rican restaurant in Tucson, chef Carlos Garcia is still blending his grandmother's recipes with modern technique at Batey Puerto Rican Gastronomy. "Batey," a word from the language of Puerto Rico's Indigenous Taíno people, refers both to a ceremonial court and to the celebrations, ceremonies and games held there.
Tucson musicians bet on community over algorithm
Tucson musicians have never had more ways to share their music. Making a living from it is another matter. Personal recording technologies have enabled musicians to record and release their own material on streaming services like Spotify, eliminating a dependence on record labels that would have been unthinkable decades ago. "I would say music as a practice is far more accessible today than it ever has been before," said Riley, saxophonist for the Tucson-based band Andrew Candle.
Banshee Tree brings electro-swing sound to Tucson tonight
Banshee Tree has spent a decade collecting sounds from jazz cellars in Paris to EDM festivals in California to brass bands in New Orleans, and on April 9, the Boulder-based indie-jazz band brings all of it to the La Rosa stage. The group is touring their sophomore album "Bad Luck" across the country, blending jazz-inspired melodies, hypnotic synthesizers and bluegrass-influenced dance rhythms into a sound that pulls audiences into something entirely their own.
Tucson museum showcases history of tiny microcars
Tucked inside the Tucson Auto Museum, a collection of some of the world's smallest cars tells a story of postwar necessity, automotive ingenuity and the European engineers who turned wartime factories into manufacturers of pint-sized people-movers. Fashioned with lightweight frames, small fuel-efficient engines and just enough room for a couple and some luggage, microcars played a major role in making automobiles more accessible to average households in the 1950s.
Backyard shows help fuel Tucson’s local music scene
On a makeshift backyard stage in midtown Tucson built from salvaged wood and powered by DIY amps, a local jam band is quietly helping redefine how Tucson’s music scene grows, one show at a time. The Infinite Conversation is a psychedelic blues jam band made up of Noah Rakestraw and Jack Sanders on guitar, Elwyn Harger on bass and Carter Kraft on drums. The members met years ago while growing up in Tucson.
Panadero de Tucson reconstruye Tilted Halos tras incendio
Leer en inglés Tras un incendio en su casa en el 2021 que destruyó su hogar y obligó a su negocio a una pausa, la panadera de Tucson, Mariel Montel, está reconstruyendo poco a poco Tilted Halos, una panadería vegana y libre de gluten arraigada en la filosofía de las segundas oportunidades y el apoyo a la comunidad. Montel fundó Tilted Halos en 2016 como una pequeña panadería artesanal que ofrecía pasteles veganos y libres de gluten.
After house fire, Tucson baker rebuilds Tilted Halos
After a house fire in 2021 destroyed her home and forced her business to pause, Tucson baker Mariel Montel is slowly rebuilding Tilted Halos, a vegan, gluten-free bakery rooted in a mission of second chances and community support. Montel started Tilted Halos in 2016 as a cottage bakery serving vegan and gluten-free pastries. It began with a social justice mission of providing jobs for people returning home from prison. “I was never a baker, it was never a hobby or an interest of mine,” Montel said.
La panadería Cal’s Bakeshop revive la tienda de donas de Broadway con un toque vegano
Leer en inglés Cuando Winchell’s Donut House abrió por primera vez en East Broadway hace décadas, el aroma de masa frita y café llenaba la esquina. Ahora, ese mismo espacio ha vuelto a cobrar vida con Cal’s Bakeshop, donde el dueño Caleb “Cal” Orellana ofrece pasteles veganos y revive la historia dulce olor que viene del edificio con un toque moderno.
Tohono Chul and Tucson City of Gastronomy celebrate desert flavors
Tucson’s desert cuisine will take center stage this weekend as Tohono Chul teams up with Tucson City of Gastronomy for “Terruño: Flavors of the Desert,” a celebration of local food, wine and music set amid the botanical garden’s desert trails on Sunday, Nov. 16.
When Winchell’s Donut House first opened on East Broadway decades ago, the smell of fried dough and coffee filled the corner lot. Now, that same space has come full circle with Cal’s Bakeshop, where owner Caleb “Cal” Orellana is serving up vegan pastries and reviving the building’s sweet history with a modern twist. Most recently occupied by Rocco’s Little Chicago before its move down the block earlier this year, Cal’s opened its new location at 2707 E. Broadway earlier this month.
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