Vol. 32, No. 7
Arizona Adventure
An excerpt from the book, “Chasing Arizona: One Man’s Yearlong Obsession with the Grand Canyon State”
By Ken Lamberton
Danehy
Tom says goodbye to Mike Hein, certain we will miss him more than he’ll miss us
By Tom Danehy
The Pleasure Activist
Beyond Condoms Part 1: Dental Dams
Q&A with Ken Lamberton
A Rich Switch
Income equality continues to grow for Arizonans—and taxes continue a shift from the wealthy to the middle class
By Jim Nintzel
Dignified Displacement
There are more problems with Tucson's homeless than pods or sleeping in the park
By María Inés Taracena
Responsible Legalization?
Second group files paperwork to seek 2016 vote on legalizing pot
By Julian Lopez, Cronkite News
Dust Devil
Guest Opinion
Let’s Take Back Earth Day in Tucson
By James Jordan
Letters to the Editor
Badgeless at the Street Fair
Ask a Mexican!
By Gustavo Arellano
Editor's Note
By Mari Herreras
The Skinny
Media Watch
Steller and DeSimone bicker about boycotts, IBM and Christian bashing
By John Schuster
Police Dispatch
By Anna Mirocha
24 Hour Utopia
By Cali Nash
Occupy the Farm Film
Beer Gives Back
Mindfulness
Hippie Celebration
What a Life
“Seymour” documentary examines an entertaining, rich and full life of pianist Seymour Bernstein
By Colin Boyd
Arlo Guthrie
Alice’s Restaurant 50th anniversary tour brings Guthrie back to the protest song that started it all
By Eric Swedlund
B-Sides
By Heather Hoch
Robert Rich
Rich’s new album Filaments takes the listener on an inner exploration
By Jason P. Woodbury
Shear Participation
Invisible Theatre asks folks in the audience to help solve a mystery
By Sherilyn Forrester
Wilde Art
Five artists who experiment with eclectic materials open at Conrad Wilde Saturday night
By Margaret Regan
Snakes That Strike
Photos of Afghanistan at UA Poetry Center illuminate a subversive form of women’s poetry
Dance Easy
Artifact reprises ‘Speak Easy’ dance-music on those wild Prohibition times
Jim Murphy of Kingfisher: “We’re Not Done”
Chef Jim Murphy of Kingfisher and Bluefin on sourcing, American cuisine and the midnight run
Crispy's Fish and Chips: Hot and Hot
Crispy’s does fish and chips just right
By Rita Connelly
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