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April 2026

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INSIDE THE APRIL 2026 ISSUE: Lucinda Andreani Champions Fight Against Floods p. 3 Local Influencer Creates Backpacks for Big Hikes p. 4 Bringing Awareness to First Responder Trauma p. 6

Babbitt Ranches Community Marks 140 Years in Flagstaff with Major Clean Energy Milestone

Pecan Farmer Helps Others Crack a Tough Nut p. 9 FBN Adventure Section Calls Glampers to the Rim p. 21 Corkscrew Museum has Legs p. 22

We have the resources to attract, retain, and expand your business in Flagstaff.

Family business bridges Western Frontier to Space Age by imagining what could be in Arizona’s high country By Bonnie Stevens, FBN

W

hen David and Billy Babbitt stepped off the train on the chilly April 7 morning in 1886, the sight was not inspiring. The town of wood shanties had recently

burned to the ground. It felt lifeless. Charred. Deathly quiet. Clutching their bags, they looked around and stared in disbelief, as the heavy scent of fire still hung in the air. Flagstaff, in the Arizona Territory, was an unplanned and final stop

on the brothers’ trip West to find suitable land for a cattle ranch – a dream they held with their other three brothers back in Cincinnati. David, the oldest, could feel his shoulders droop in disbelief and disappointment. He breathed a sign of

exasperation and said to Billy, “Hold onto your bags. I don’t think we’ll be here long.” “And that could have been the end of the story for the Babbitt brothers and their adventure in the WestContinued on page 39

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Atria Chef Competes in Reality TV Show ‘America’s Culinary Cup’

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Atria Chef Rochelle Daniel at the March 4 watch party for the premiere of “America’s Culinary Cup” on CBS. Padma Lakshmi is the show’s host. Photo by Austin Corbett

April 2026 | Issue 4 Volume 19

By Peter Corbett, FBN

ochelle Daniel of Atria restaurant in Flagstaff is widely considered to be one of Arizona’s top chefs. She’s been twice nominated for a James Beard Award as an “Emerging Chef” in 2022 and as the “Best Chef Southwest” this year. These coveted awards are often compared to the Oscars for the culinary crowd. “Just to be nominated for Best Chef Southwest is amazing,” Daniel said. “I’m going up against some talented chefs, especially in Las Vegas." The Southwest region includes Arizona, Nevada, New Mexico and Oklahoma. Earlier, Daniel was inducted into the Arizona Culinary Hall of Fame in 2017 as “Best Upcoming Chef” for her work at Fat Ox restaurant in Scottsdale. Her latest recognition came together last fall when she was one of 16 top chefs invited to compete in “America’s Culinary Cup,” a CBS reality TV show with a top prize of $1 million. The premiere was March 4. The show airs on Wednesday evenings.

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The top chefs included two James Beard Award winners and 14 nominees, plus six chefs from Michelin Star restaurants. Michelin Stars are among the most prestigious worldwide culinary awards. Unfortunately, the Culinary Cup judges eliminated Daniel after two rounds of competition. Daniel made fried buttermilk chicken thighs with pickles and mustard aioli. Only one of the three judges picked her dish. “I thought my dishes were great and I really thought I was going to win both of those competitions,” she said. “I did my best and I felt like I showed a lot more technique. It just didn’t work out.” “I think I’m a little bitter about it because I had more to show.” It didn’t help that she postponed her September wedding for two months to accommodate the CBS production schedule for the Culinary Cup. “I met some great people. I still talk daily with the cast. I’m grateful for that.” The cooking show did provide valuable expoContinued on page 38


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