In September 2023, NASA’s OSIRIS-REx mission returned pristine samples from asteroid Bennu — a carbon-rich remnant from the early solar system. These samples serve as a time capsule, holding chemical clues to conditions that existed over 4.5 billion years ago, when the planets were forming. In this talk, we will explore the initial results from the analysis of Bennu’s samples, including the discovery of organic molecules and salts that suggest the presence of water-rich environments and the building blocks of life.

Dr. Pierre Haenecour grew up in Brussels (Belgium) and graduated with B.A. and M.S. degrees in Geology and Geochemistry from the Free University of Brussels. He then moved to St. Louis (Missouri) and obtained a M.A. degree and a Ph.D. in Earth and Planetary Sciences from Washington University in St. Louis. His background is in geochemistry and cosmochemistry, from terrestrial samples (e.g., Pb and Zn isotopes in Archean komatiitic lava flows) to primitive extraterrestrial samples (e.g., meteorites and micrometeorites), using a variety of analytical techniques (e.g., multi-collector inductively coupled plasma mass spectrometry and secondary ion mass spectrometry, Auger and Raman spectroscopy, and electron microscopy). As an Assistant Professor at LPL, his research interests focus on the identification and coordinated micro-analytical study of circumstellar (presolar) grains and organics in primitive planetary materials, such as meteorites, micrometeorites and interplanetary dust particles.

Explore small bites crafted by local chefs using local ingredients. Discover how the desert’s bounty can inspire delicious and resilient cuisine. Talk to chefs, learn what inspires them, and be inspired yourself.
Participating Chefs/Businesses:

• Craft Culinary

  

  Tim Hughes is Executive Chef for Craft Culinary at the Arizona-Sonora Desert Museum, where he brings over 25 years of culinary experience to the table. His career spans a wide range of kitchens, from casual eateries to fine dining establishments. For the past decade, Tim has focused on Southwest cuisine, developing a deep appreciation for local and desert-grown ingredients.

• Tucson Village Farm

  

  Tucson Village Farm (TVF) is a seed-to-table program designed to reconnect young people to a healthy food system, teach them how to grow and prepare fresh food, and empower them to make healthy life choices. A program of the Pima County Cooperative Extension and the University of Arizona, TVF is a working urban farm and healthy living center that fosters life and leadership skills in young people through agriculture, culinary education, outdoor adventure opportunities, and community engagement.

• UNESCO Tucson City of Gastronomy Chef Ambassadors

  • Shuka Sweets

    

    Shuka Parker is a pastry chef and founder of Shuka Sweets. Originally from Awaji Island, Japan, she transitioned from early childhood education to baking after moving to Tucson in 2009. Initially self-taught, she later trained professionally and launched her business in 2023. Shuka blends traditional heritage ingredients with innovative flavors and actively contributes to Tucson’s vibrant culinary community.

  • Scratching the Plate Catering

    

    Pablo Valencia is a Tucson-born chef and owner of Scratching the Plate, a catering company rooted in heritage cooking and local food advocacy. He began his culinary journey in small Arizona towns, learning traditional techniques from his grandparents — cooking with fire, earth, and foraged ingredients. After years of professional training and culinary travel, he launched Scratching the Plate in 2019. Pablo is known for his creativity, leadership, and deep commitment to preserving and promoting Tucson’s rich food heritage.

  • Gourmet Girls

    

    Mary Steiger is Executive Chef and co-owner of Gourmet Girls Gluten Free Bakery/Bistro in Tucson. A valedictorian of the Scottsdale Culinary Institute, she has led both bakeries and fine dining kitchens, with a focus on gluten-free cuisine and heritage ingredients. Mary is passionate about inclusive dining and is an active supporter of Tucson’s culinary community.

    

    Susan Fulton, chef and co-owner of Gourmet Girls Gluten Free Bakery/Bistro, has worked in Tucson’s food industry since 1997. She specializes in creative, gluten-free cuisine and is a strong advocate for local producers. Susan serves on the boards of Tucson Originals and Heirloom Farmers Markets, and regularly participates in cooking demonstrations and community events that highlight Southern Arizona’s food culture.

  • Hacienda del Sol

    

    Mateo Cancio is Chef de Cuisine at The Grill at Hacienda del Sol. A Tucson native, his passion for cooking was sparked by his grandmother’s traditional dishes and childhood memories of gathering local desert ingredients, such as such as cactus, citrus, and pomegranate. Mateo trained at Pima Community College, where he won the 2015 Jeunes Chefs Rôtisseurs regional competition, and draws inspiration from Mexican, Italian, and French cuisines.

Join us for a fun and family-friendly presentation where we’ll explore the amazing edible plants of the Sonoran Desert! Discover how desert plants like agave, prickly pear, and mesquite have nourished desert peoples for generations. Through engaging stories, hands-on demonstrations, and interactive Q&A, kids and adults alike will learn how these hardy plants survive in harsh desert conditions and why they’re so important for local ecosystems and food traditions. Come learn how the Sonoran Desert is nature’s own supermarket!

Explore mouth-watering cuisines from the most vibrant and diverse culinary traditions of the hottest and driest places on earth—including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico.

Chile, Clove, and Cardamom is a celebration of the fragrances and flavors of sun-drenched landscapes. Nabhan will discuss surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors.

Gary Paul Nabhan is a James Beard Award winning author, desert ecologist, and ethnobotanist recognized for pioneering efforts to protect and revive the biocultural heritage of arid lands. He worked at the Desert Museum in the late 1970s and again as Associate Director for Research, Conservation and Collections in the 1990s. A longtime champion of Sonoran Desert food traditions, Nabhan played a key role in Tucson’s designation as the first UNESCO City of Gastronomy in the United States. With 50 years of collaboration, his legacy reflects a lasting commitment to the people, cultures, and ecosystems of the binational desert Southwest.