Wow, we are on a role here with evidence of cities committing to food system transformation. The New York Times published another article on the same theme. This one is about the City of Tucson's commitment to local flavor, local farmers and desert cuisine. One our our great food heroes, Gary Nabhan, is featured. He is our go to guy on preservation of endangered foods, particularly those from the Southwest. He was instrumental in Slow Food USA' early food preservation work and has been fan of ROC's efforts to build large cross-sector collaborations to spawn change. Tucson sees local food as both an economic development engine and a method to preserve native plants that have served native Americans and the waves of European settlers who laded in the region during the past 400 years. The city as hired folks who have consciously focused on building the local food system and this article shows it is paying off. Go Tucson!