Molly's Stories
Here is a sample of the food-related articles Chef Molly Beverly publishes in the Prescott monthly, The Poprocket. These stories delve into the culinary histories of locally-grown foods and include profiles and interviews of local farmers and foodies. You'll find several of Chef Beverly's tasty recipes, too. Beverly is the Prescott College food services director.
Hello Gluten Free World
Why are so many people suddenly gluten free? Is it a fad? Is it going away soon? To find out, Chef Molly Beverly consulted with three gluten free Prescott foodies and dug through 15 million gluten free diet links on the Internet. ... Learn more >
Tamale Holiday
Chef Molly shares the story behind tamales and gives directions so that you can make your own! ... Learn more >
Thanks to the corn farmers and the corn gods
A brief history of corn followed by four delicious corn-inspired recipes. This article is Chef Molly Beverly's homage to the Corn Gods and her corn-farming husband for an abundant harvest. ... Learn more >
The Honeyman
Prescott's own Honeyman, Victor Kauer, was the catalyst for this article about honey and bees. ... Learn more >
The Most Popular Meat In the World
Molly interviews Tanya Baker, a goat rancher at Hidden Valley Ranch, south of Prescott, about raising goats and preparing goat meat. ... Learn more >
Crossroads Café Opening Hours
The Café is open Monday through Friday
January 9 - February 12
7:30 am - 3:30 pm
February 13- May 4
7:30 am - 6:30 pm
May 7 - August 24
8 am - 2 pm
Phone: (928) 350-1402
Contact Information
Chef Molly Beverly
Food Services Director
Chef Mark Montague
Café Manager
E-mail: cafe@prescott.edu
928-350-1402 (cashier)
928-350-1400 (office)