Indigenous food educators Twila Cassadore and Jeffrey Lazos-Ferns showcased the edible abundance of the Sonoran Desert during a tour for environmental journalists. They highlighted desert plants like palo verde trees, whose flowers can make tea and pods taste like edamame, and barrel cactus fruit used in salsa to prevent indigestion. Cassadore also discussed woodrats as a traditional food source. The tour emphasized Indigenous knowledge's value, noting its alignment with modern science, such as xeriscaping practices that conserve water. This hands-on approach to desert resources illustrates how Indigenous wisdom can benefit broader society.