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“It’s hurtful,” she says. “It’s not easy at all. We’ve been trying to survive for a while here. At first, it wasn’t a big deal . and then something happened. Not only did we feel the pressure, but every individual out there started to feel the pressure.”
Chef Tamara Stanger has won a mythical reputation for pie.
Melissa Fossom
In recent years, Stanger has been one of the Valley’s most intriguing chefs, a head-turning talent about as far outside the cookie-cutter as imaginable.
Stanger can sling a mean bubble gum or cheddar ice cream. Even among elite chefs, she has won a mythical reputation for pie, often using acorn and mesquite flour in crust, wolfberries and gemlike cactus fruit as filling, yet also nailing grandma’s classics.
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