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- All Subjects: Choruses
I made a total of 1856 collections and reviewed past collections to produce a checklist of 729 vascular plant taxa in 403 genera and 98 families. The most species-rich family is the Poaceae, followed by Asteraceae and Fabaceae. The flora includes 159 wetland taxa, 47 endemics, and 26 taxa of conservation concern, eight of which are Federally listed. Several new populations were found in these categories and of rarely-collected taxa including one state record, three county records and several range extensions. I report on the local status of several endemics, wetland taxa with limited distributions, and relict populations of a tepary bean (Phaseolus acutifolius) that were likely transported to the region and cultivated by pre-Columbian cultures. I categorize thirteen distinct plant communities, the most abundant being Pinyon/Juniper Woodland, Chihuahuan/Apacherian Scrub, and Riparian Deciduous Forest.
Four primary factors influence floristic diversity of the Upper Verde region: 1) a location at the junction of three physiographic and floristic provinces—represented by co-occurrence of species with affinities to the Sonoran, Intermountain and Madrean regions, 2) geologic diversity—as distinct groups of species are associated with particular geologic types, 3) topographic and habitat complexity—allowing species adapted to disparate environments to co-occur, and 4) human introductions—since over 15% of the flora is composed of introduced species from Eurasia and several taxa were introduced to the region and cultivated by pre-Columbian cultures.
I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for making tamales. I analyzed the recipe and its larger cultural and social implications which I presented with a PowerPoint.
I spent the first half of my project researching Mexican cuisine, as well as the history of traditional recipes and how various ingredients became incorporated into the food of the Southwest region. The second half of my project was focused on creating a video to document my family's recipe for making tamales. I analyzed the recipe and its larger cultural and social implications which I presented with a PowerPoint.