BITE Magazine » eat. drink. wander.

Coming Home

in Eat May 24, 2018May 24, 2018

Story | Lauren Saria Photography | Mark Lipczynski Picture your favorite sandwich. The best one you’ve ever had. Hold the image of it in your mind. It’s probably not the bread that stands out most in…
Small Farm, Big Deal

in AZ Made April 9, 2018April 9, 2018

Story | Lauren Saria Photography | Mark Lipczynski When it comes to small-scale farming, Erich Schultz is kind of a big deal. At his two-and-a-quarter-acre Steadfast Farm in Queen Creek, Schultz produces some 75 different crops…
From the Heart

in Eat October 17, 2017October 17, 2017

Story | Meredith O’Neil Photography | Mark Lipczynski Plates of steaming green chili tamales, spicy huevos rancheros floating in sauce, and chiles borrachos stuffed with creamy risotto stream from the open kitchen into the dining room. Almost…
Iconic Revival

in Eat September 15, 2017September 15, 2017

Story | Lisa Nicita Photography | Mark Lipczynski For Doug Robson, Gallo Blanco’s location in the historic Garfield District of Phoenix is less a sequel of the beloved restaurant’s run at The Clarendon Hotel and more an…
Challenge Accepted

in Drink October 26, 2017October 26, 2017

Story | Angela Muñiz Photography | Mark Lipczynski If water is a finite resource, does that mean we could one day run out… and live in a world without beer? It’s the kind of deep thought…
Sake Master

in Drink November 10, 2017November 10, 2017

Story | Bruce Farr Photography | Grace Stufkosky Have you ever tasted real sake? If you’re like many diners, you’ve been to a Japanese restaurant and, as a novelty perhaps, tried a version of the iconic Japanese drink,…

Harvest of Hope

Story | Meredith O’Neil Photography | Mark Lipczynski “Most people can’t keep a pot of basil alive,” laughs Barbara Eiswerth, director of the Iskashitaa Refugee Network (IRN) in Tucson, where she not only keeps a garden in…

Good to the Corps

Story | Lauren Saria Photography | Mark Lipczynski If you’ve ever tried to brew beer or cider at home, then you know fermentation is hard to control. It means forcing the chemical breakdown of a substance to…

You Had Me at Tacos

It’s a typical summer morning in Phoenix. A sizzler. As Armando Hernandez, Nadia Holguin and their staff arrive at Tacos Chiwas, they heat up the grills and begin prepping for the day. Soon a beautiful haze…

Family First

Story | Lauren Saria Photography | Mark Lipczynski If you’ve ever enjoyed Ethiopian food, then you know it’s more than just a meal—it’s a full sensory experience. There are the warm, fragrant smells of such spices as…

Hand to Plate

Story | Sally J. Clasen Photography | Mark Lipczynski Gennaro Garcia is a master at spinning plates. Many know Garcia, who grew up in San Luis Rio Colorado, Sonora, Mexico, as a muralist who co-founded Calle…

All in Good Time

Story | Angela Muñiz Photography | Mark Lipczynski A pair of Tucson women are learning that it’s not just the products of their new business that take time to ferment. The biggest plans for their concept will take…