Special Sections

TYLER FENTON, chef/co-owner Tyler Fenton, at 25 years old, is a primarily self-taught restaurateur. He loves to experiment with new ingredients, both in the kitchen and behind the bar. As a result, his menu at Reilly Craft Pizza & Drink remains dynamic as Tyler constantly strives for culinary perfection.… Read more »

MASSIMO TENINO, owner/chef Born and raised in Northern Italy, where he learned his cooking skills from his mother and grandmother, Massimo Tenino came to the United States in 1993 and spent the next years developing his culinary style in Los Angeles and San Francisco. In 2003, he moved to… Read more »

CORALIE SATTA, owner/chef Born in Marseille, France, Coralie Satta began helping her mother and grandmother in the kitchen at the age of 2. At the age of 14, she worked as a pantry chef in Tucson and later worked at a private dinner club in Vermont. Returning to France,… Read more »

BILLY and CASSANDRA RAHN, chef/owners Husband and wife team Billy and Cassandra Rahn have both been in the food service industry for over 15 years, both with experience in multiple fast food and casual dining restaurants. After completing her B.S. in hospitality management from Northern Arizona University, Cassandra joined… Read more »

MARY STEIGER and SUSAN FULTON, chef/owners Mary Steiger started cooking as a child and by the time she was 7, knew she wanted to be a baker when she grew up. Susan Fulton came from a family with a passion for food and always fantasized about owning a restaurant.… Read more »

ROCCO DiGRAZIA, owner/chef Born and raised on the South Side of Chicago, Rocco DiGrazia’s first job was in a neighborhood pizzeria but he learned to “really cook” from his grandmother and later at Tucson’s Café Terra Cotta. Missing Chicago-style pizza after moving to Tucson, he began to experiment at… Read more »

ANTHONY COLUCI, executive chef Chef Anthony, a Boston native, was previously sous chef of the Cup Café and chef de cuisine of Maynards Kitchen. In the kitchen since age 13, now with over 18 years of culinary experience, he’s excited to continue the tradition of serving award-winning dishes in… Read more »

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Ed Harris’ suspenders celebrate his British heritage. (Sarah Chen/AJP)

Edward Harris still celebrates the day he arrived in New York from London with only $28 in his pocket: Feb. 8, 1954. A dual citizen of the United States and Britain, he feels fortunate to have slowed his globetrotting days here in Tucson. Harris was born in 1934, just… Read more »

“Cool,” says a student with the University of Arizona Hillel Foundation. “Lovely,” says a Handmaker resident. “Vital,” says another. They’re talking about a program that has been bringing Hillel students together with Handmaker residents, started by Adam Fox, Hillel’s engagement associate, with the help of Andrea Ramirez, Handmaker’s administrative and… Read more »

For many aging Americans, traditional ideas of retirement are changing. On March 16, the Jewish Community Foundation of Southern Arizona hosted a funders forum with Chris Farrell, author of “Unretirement: How Baby Boomers Are Changing the Way We Think About Work, Community and the Good Life” (Bloomsbury Press). Speaking… Read more »

This week, the Tucson Jewish Community Center launched a new 12-week series, the BEST Protocol for Osteoporosis, with instructor Mary T. Maher, M.S., A.C.S.M.-C.P.T. The three-day-a-week program is based on the Bone Estrogen Strength Training study conducted by the University of Arizona between 1995 and 2001. The protocol’s goals… Read more »

(JTA) — I recently attended the bris of my friend’s son and it was the first such occasion at which I was not crying tears of sadness for myself. Two years ago I was at her older son’s bris, and I remember pretending my copious tears were of joy. In reality, all I could think was:… Read more »

An appreciation for classics and architecture does not necessarily foster interest in the Passover seder. However, those interests are what have led Michael Hebb, a former restaurateur and the founder of meal-related projects such as Death Over Dinner and Drugs Over Dinner, to adapt Passover to the digital age.… Read more »

(Jewish Exponent) — On seder night, many of us will return home. Maybe not home to the house in which we grew up, but home to our extended family or to our family of choice. We will come back once again to the same scene — the familiar aroma… Read more »

Rabbi Robert Eisen

The holiday of Passover that many of us are eagerly anticipating is known by many names, each of which reflects a different dimension of what we will be celebrating. While we are usually more concerned with who may or may not be present at our seder table (finding the… Read more »

Whether you weave in one, a few, or all 10 of these tips, consider honoring the matriarchal roots of Judaism this Passover with a little girl power fun at your seder.   Add an orange and coffee bean to your seder plate. The orange represents both inclusion and solidarity… Read more »

NEW YORK (JTA) — I am not one of those people who looks forward to Passover each year. I dread it. I love my carbs and I absolutely loathe the constant cooking and dishwashing that somehow always accompanies the holiday. Since my husband and I started hosting our own… Read more »

NEW YORK (JTA) — Seated in his Lower East Side office, in front of a large portrait of company patriarch Aron Streit, Alan Adler avoids becoming too nostalgic. “It’s like I tell my family members: none of you own a car from 1935, why do you think a matzah… Read more »

LOS ANGELES (JTA) — What did I really learn at the seder table? That is, besides discovering that the white horseradish was way hotter than the red and that my very worldly uncles couldn’t read a word of Hebrew. It’s a question worth considering as we invite new generations… Read more »