Desert Harvest: Arizona's Culinary Bounty
We will explore the magic in the vast and complicated ecosystem that brings food to our plate.
info_outline
Exploring Arizona's Flourishing Grain Chain with Jeff Zimmerman and Don Guerra
09/06/2025
Exploring Arizona's Flourishing Grain Chain with Jeff Zimmerman and Don Guerra
Exploring Arizona's Flourishing Grain Chain: The Desert Harvest Podcast In this episode of the Desert Harvest Podcast, the hosts discuss Arizona's local grain economy, focusing on sustainable farming and culinary excellence. They are joined by special guests Jeff Zimmerman, co-founder of Hayden Flour Mills, and celebrated baker Don Guerra of Barrio Bread. The conversation covers the journey of developing Arizona's grain chain, emphasizing the importance of local, heirloom grains, the challenges of modern agriculture, and the benefits of sustainable farming practices. They also explore the collaborative efforts needed to support a thriving local food system and the role of young farmers in the future of agriculture. The episode highlights the connection between high-quality, nutrient-rich foods and overall well-being. 00:00 Welcome to the Desert Harvest Podcast 00:09 A Secret Jiu-Jitsu Advantage 01:09 Introducing Special Guests 01:32 The Story of Hayden Flour Mill 03:41 Building Arizona's Grain Economy 05:06 Challenges and Innovations in Farming 14:34 The Journey of Hayden Flour Mills 19:17 The Grain Chain Collaboration 33:10 The Importance of Eating Different 34:10 A Memorable Dining Experience 35:23 The Importance of Nutrient-Rich Food 37:07 Chemical Use in Farming 40:52 Health Impacts of Farming Practices 43:20 Challenges and Opportunities for Young Farmers 48:50 Sustainable Farming Models 54:40 Economic Realities of Modern Farming 01:00:43 The Future of Farming and Food Systems 01:05:53 Conclusion and Final Thoughts
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/38114900
info_outline
Discovering the Digestibility of Bread: Insights from European Techniques and Ancient Grains
08/08/2025
Discovering the Digestibility of Bread: Insights from European Techniques and Ancient Grains
In this episode, we delve into why bread and pizza in Italy may be more digestible than their American counterparts. The discussion centers on differences between European and American bread-making techniques, particularly focusing on types of wheat and fermentation processes. Experts Don Guerra, a master baker, and hosts Oren and Pete, highlight the significance of ancient grains, like einkorn, and traditional sourdough methods that contribute to better digestibility and health benefits. They explore the role of wheat varieties, fermentation, and agricultural practices in crafting nutritious and delicious bread. The conversation also touches on the negative impact of modern industrial practices, such as the use of glyphosate, and how local sources like Arizona's Hayden Flour Mills are leading a healthier, more sustainable approach to bread-making. 00:00 Introduction: Missing Italy 00:19 The Magic of Italian Bread and Pizza 00:55 New York Times Article Validation 01:55 Guest Introduction: Don Guerra 04:42 Understanding Wheat Types 08:04 Fermentation Process in Bread Making 17:45 The Lifecycle of Bread 22:31 Agricultural Practices and Health Impacts 26:28 The Rise of True Sourdough in America 27:23 The Patience and Complexity of Bread Making 28:42 Arizona's Unique Agricultural Environment 30:38 The Impact of Glyphosate on Health 34:09 The Growing Popularity of Sourdough 37:37 Community and Transparency in Baking 43:08 The Importance of Ingredient Transparency 47:40 Conclusion and Future of Barrio Bread
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/37739625
info_outline
Exploring Arizona's Culinary Diversity with Chef Brett Vibber
05/20/2025
Exploring Arizona's Culinary Diversity with Chef Brett Vibber
In this episode of the Desert Harvest Podcast, hosts Pete and Oren converse with Brett Vibber, a chef and culinary educator deeply embedded in Arizona's food culture. The discussion opens with light-hearted banter about weight classes and jiu-jitsu, before diving into a rich exploration of Arizona's culinary diversity. Brett shares his insights on the unique agricultural and geographic features of the state, debunking common misconceptions about Arizona's culinary landscape. The conversation also covers Brett's approach to sourcing locally, the importance of foraging, and his dedication to teaching others about sustainable and locally focused cuisine. The episode showcases Brett's current projects at Merkin Vineyards and emphasizes his commitment to celebrating and educating people on Arizona's unique food offerings. 00:00 Introduction and Catching Up 01:20 Guest Introduction: Brett Vibber 01:30 Misconceptions About Arizona 05:27 Unique Ingredients and Culinary Techniques 13:23 Evolution of Arizona's Culinary Scene 20:36 Foraging and Local Ingredients 23:51 Global Culinary Influences and Local Diets 25:18 Reviving Local and Foraged Ingredients 26:42 Foraging and Restaurant Concepts 30:29 Sustainable Foraging Practices 36:21 Connecting with Nature and Community 42:49 Teaching and Expanding Culinary Horizons 49:09 Final Thoughts and Future Plans
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/36636460
info_outline
Exploring Arizona's Culinary Landscape with Chef Tamara Stanger
05/14/2025
Exploring Arizona's Culinary Landscape with Chef Tamara Stanger
In this episode of the Desert Harvest Podcast, hosts Pete and Oren delve into Arizona's unique culinary scene with Chef Tamara Stanger. Chef Tamara shares her insights on the distinctiveness of Arizona cuisine, driven by local foraging and the state's diverse ecosystems. She emphasizes the importance of traditional foraging, sustainable farming, and the use of local ingredients, highlighting the potential of Arizona’s food culture. The conversation extends to the challenges and rewards of running a restaurant that focuses on local, nutrient-dense foods and the evolving consumer appreciation for such culinary experiences. Additionally, Chef Tamara discusses her current role at Shift Kitchen and Bar in Flagstaff, where she aims to reestablish her culinary identity and educate the community about the significance of local agriculture and indigenous ingredients. 00:00 Introduction and Banter 01:34 Exploring Arizona's Culinary Scene 05:15 The Art and Importance of Foraging 11:08 From Foraging to Menu Creation 16:40 Appreciation and Education in Arizona Cuisine 19:45 The Rise of Arizona Cuisine 20:05 Asian Influence in Arizona's Culinary Scene 20:59 The Multicultural Fabric of Arizona 21:37 The Evolution of Local Farming 24:46 Consumer Demand for Quality Food 26:21 Challenges and Future of Local Cuisine 26:42 Health and Flavor: A New Perspective 28:22 Educating the Next Generation 30:41 The Role of Chefs and Restaurateurs 38:26 Introducing Shift Kitchen and Bar 40:43 Reestablishing Culinary Identity 41:54 Conclusion and Future Prospects
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/36557930
info_outline
Discovering Arizona's Culinary Scene with Eric Walters: A Celebration of Local Flavor
04/29/2025
Discovering Arizona's Culinary Scene with Eric Walters: A Celebration of Local Flavor
Join us on 'The Desert Harvest' as we delve into the vibrant culinary scene of Arizona with Eric Walters, author and expert on local food and drink. Hosted by Pete and Oren Molovinsky, this episode highlights the rich culture and diverse offerings from across the state. Learn about the underappreciated gems, the importance of local ingredients, and the passionate individuals driving Arizona's food and beverage industries. From foraging wild ingredients to collaborating on unique dining experiences, discover what makes Arizona a hotspot for culinary innovation. Don't miss this insightful conversation packed with local knowledge and foodie inspiration! 00:00 Welcome to Desert Harvest 00:09 Introducing Oren Molovinsky 00:38 Arizona's Culinary Scene 01:46 Special Guest: Eric Walters 02:20 Underappreciated Arizona Cuisine 06:41 Surprising Culinary Gems 09:01 Local Ingredients and Foraging 14:44 Craft Beer and Local Collaborations 18:51 Trends in Arizona's Culinary Scene 27:06 Community and Collaboration 33:39 The Unique Vibe of Tucson 34:58 The Growth of Authentic Concepts in Phoenix Suburbs 37:06 Fast Casual Dining Trends 39:26 Highlighting Local Food and Drink Spots 43:22 A Taste of Arizona: Book and Magazine 44:57 Exploring Arizona's Culinary Scene 50:58 The Importance of Local Agriculture 01:00:18 Conclusion and Future Plans
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/36354125
info_outline
Sustaining Local Communities Through Heritage Grains: Meet Don Guerra of Barrio Bread
04/16/2025
Sustaining Local Communities Through Heritage Grains: Meet Don Guerra of Barrio Bread
In this episode of The Desert Harvest, hosts Pete and Oren dive into the fascinating journey of Don Guerra, the renowned founder of Barrio Bread and recent James Beard Award winner for Outstanding Baker. They discuss Don’s commitment to building a resilient local grain economy in Arizona, his inspiring collaboration with local producers and farmers, and the social impact of his work. Join us as Don shares the origins of Barrio Bread and his latest venture, Barrio Bagel and Slice, shedding light on the importance of community-supported agriculture and the virtuous cycle of good food and sustainable practices. Learn how Don’s passion for his craft and the collaborative spirit with Oren have led to a transformative dining experience that supports local economic growth and ecological sustainability. 00:00 Welcome and Introductions 01:28 The Origin Story of Barrio Bread 07:00 The Impact of Barrio Bagel and Slice 13:06 Reviving Heritage Grains 20:57 Building a Sustainable Grain Economy 28:06 Ecological Benefits of Local Grains 30:26 Economic Impact of Arizona Wine 31:08 The Virtuous Cycle of Local Wheat 32:11 Personal Growth and Challenges 34:19 The Importance of Family and Balance 35:54 Building a Strong Business Partnership 39:12 Creating a Unique Restaurant Concept 44:47 Community Engagement and Customer Feedback 50:46 Final Thoughts and Future Plans
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/36183690
info_outline
Behind the Scenes of a Restaurant Launch: Insights and Inspirations From Barrio Bagel and Slice
02/28/2025
Behind the Scenes of a Restaurant Launch: Insights and Inspirations From Barrio Bagel and Slice
In this episode of the Desert Harvest Podcast, the hosts discuss the intricacies of opening a new restaurant as Oren teams up with renowned baker Don Guerra to launch 'Barrio Bagel and Slice' in Gilbert, Arizona. The conversation dives into Oren's past experiences with opening Farm Boy and the lessons learned. They explore the importance of patience, partner selection, community relationships, and effective communication with various stakeholders involved in the process. The episode provides valuable insights for anyone interested in opening a restaurant and highlights the upcoming venture aiming to transform a former Sonic drive-thru into a wholesome eatery supporting local agriculture. 00:00 Introduction and Birthday Banter 00:44 Announcing the New Restaurant 01:17 Partnership with Don Guerra 03:42 The Journey of Don Guerra’s Barrio Bagel and Slice 11:01 Challenges in Opening a Restaurant 14:48 Navigating Permits and Financing 17:50 Building Strong Business Relationships 21:52 Navigating the Permit Process 23:21 The Cost of Impatience 25:15 Lessons from Farm Boy 28:01 Choosing the Right Location 34:21 The New Venture: Barrio Bagel and Slice 37:54 Looking Ahead and Final Thoughts
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/35482725
info_outline
A Deep Dive into Arizona's Wine Potential with Deep Sky Vinyard
01/22/2025
A Deep Dive into Arizona's Wine Potential with Deep Sky Vinyard
In this episode of the Desert Harvest Podcast, the hosts delve into Arizona's burgeoning wine industry with guests Phil and Kim Asmundson of Deep Sky Vineyard. The conversation covers the Asmundsons' journey from acquiring a vineyard in Mendoza, Argentina, to pioneering viticulture in Arizona, debunking myths about its suitability for winemaking. They discuss the similarities between Southern Arizona and Uco Valley in Mendoza, including latitude and altitude. The discussion moves to the use of technology in farming, detailing how the Asmundsons use moisture sensors and frost fans to optimize grape quality and water usage. The guests share insights into the importance of community and collaboration among Arizona winemakers and outline the economic potential of the state's wine industry. Phil and Kim also talk about their marketing efforts, including their educational newsletters and social media presence. The episode emphasizes how Arizona’s unique environment adds a special element to the winemaking process and highlights the need for more awareness and legislative support to maximize the industry's growth potential. 00:00 Introduction to Desert Harvest Podcast 00:57 Meet the Renaissance Guests: Phil and Kim Asmundson 02:24 Arizona's Hidden Wine Potential 03:23 The Science Behind Arizona's Vineyards 06:46 Family-Run Wineries: A Personal Touch 11:03 Economic Impact of Arizona's Wine Industry 13:56 Innovative Technology in Viticulture 18:26 The Importance of Soil and Water Management 31:34 Organic Practices and Pest Control 33:07 The Story Behind Deep Sky Vineyard 34:24 Finding a Place to Sell Wine 34:33 The Inspiration Behind 'Deep Sky' 35:33 Exploring Arizona Wine Varietals 36:58 Unique Wine Names and Their Stories 39:36 The Future of Arizona Wine Industry 46:41 Collaborative Efforts in Winemaking 49:24 Marketing and Tourism in Arizona Wine 59:17 Conclusion and Contact Information
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/34963590
info_outline
Opening a Restaurant with Confidence
01/05/2025
Opening a Restaurant with Confidence
In this episode, Pete and Oren discuss various aspects of opening and running a restaurant. They share personal experiences and insights into what makes restaurants succeed or fail. Topics include the importance of understanding your market, the role of business planning, the benefits and challenges of franchising, and the significance of strong partnerships. They also talk about practical steps for securing financing and choosing the right location. Oren emphasizes the value of working with experienced professionals such as general contractors and architects, and the importance of community involvement in building a successful restaurant. 00:00 New Year Beginnings and Holiday Recap 00:45 Dry January and Non-Alcoholic Beers 04:18 Smoking Meats and Holiday Feasts 08:05 Insights on Opening a Restaurant 11:59 Challenges and Success in the Restaurant Business 22:34 The Importance of Market and Location 29:42 Maintaining Success in a Transient Market 32:19 Understanding Market Demand 34:53 Exploring Franchise Opportunities 35:19 The Importance of a Business Plan 37:41 Understanding Market Dynamics 39:12 The Role of Brokers and Distributors 41:59 Financial Planning and Risk Management 44:11 Franchising Insights and Pitfalls 48:16 The Value of Local Expertise 50:34 Negotiating Leases and Financing 01:02:57 The Importance of a Strong Business Partner 01:06:06 Conclusion and Future Plans
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/34726265
info_outline
The Urban Farm Impact with Chef Jayson
10/30/2024
The Urban Farm Impact with Chef Jayson
Farm-to-Table Insights with Chef Jayson Khademi: Flavor, Health, and Community In this episode of 'The Desert Harvest,' hosts Pete and Oren invite Chef Jayson Khademi to discuss the unique dynamics of being a personal chef with access to an urban farm in downtown Phoenix. Jayson shares insights into the profound impacts of fresh, locally grown produce on flavor and health. The conversation touches on various farming and culinary techniques, including fermentation, food preservation, and thoughtful meal preparation, emphasizing the importance of respecting ingredients. Jayson also discusses his experiences in both small-scale, farm-to-table settings and larger restaurant environments, offering practical advice for cultivating healthier eating habits and building a sense of community through food. With engaging anecdotes and practical tips, this episode provides an in-depth look at how fresh, local ingredients can transform meals and improve health. 00:00 Welcome Back to Desert Harvest 00:57 Introducing Chef Jayson Khademi 02:01 The Impact of Fresh Ingredients on Flavor 03:20 Exploring Unique Ingredients and Preservation Techniques 05:05 The Benefits of Homegrown Produce 07:06 The Role of Nutrition in Health 10:32 Community and Food: Building Connections 12:24 Challenges and Rewards of Growing Your Own Food 15:57 The Importance of Sourcing Quality Ingredients 20:14 Respecting Food and Its Origins 36:50 Urban Farming and Nutrient-Dense Food 37:33 Harvesting Fresh Ingredients 38:18 Restaurant Sourcing and Food Costs 40:37 Stretching Your Food Budget 42:28 Health and Food Preservation 46:44 The Ethics of Food and Obesity 58:34 Cooking Techniques and Recommendations 01:05:05 Final Thoughts and Social Media
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/33679077
info_outline
Non-Toxic Eating: Lessons From An Italian Excursion
10/12/2024
Non-Toxic Eating: Lessons From An Italian Excursion
Exploring the Connection Between Food Quality and Health Have you ever wondered why food in Italy tastes so much better, and why your body feels different after eating it compared to food in the U.S.? If you're concerned about the impact of processed foods and additives on your health, this episode dives into the stark differences in food quality between Italy and the U.S., revealing how systemic regulations could be impacting your well-being. Discover how eating clean, additive-free food could transform your health. Learn about local Arizona projects that prioritize sustainable and health-conscious food production. Uncover the hidden links between the food industry and healthcare challenges highlighted in the recommended 'The Ultimate Human' podcast. Tune in now to learn how to take control of your food choices and find healthier options that benefit your body and lifestyle! In this episode of the Desert Harvest Podcast, the hosts discuss their experiences with food in Italy, emphasizing the stark differences between consuming meats, breads, and other meals made with quality, additive-free ingredients abroad versus in the United States. The discussion explores the role of systemic regulations and industry incentives that affect food quality and health in America. Additionally, they highlight various projects and products in Arizona focusing on sustainable and health-conscious food production. The episode further delves into insights from a recommended podcast, 'The Ultimate Human', emphasizing issues within the food and healthcare industries. 00:00 Introduction to the Desert Harvest Podcast 00:11 Italian Culinary Adventures 02:12 Comparing Food Quality: Italy vs. USA 04:42 The Impact of Additives in American Food 06:45 Podcast Recommendation: Exposing Food and Healthcare Secrets 09:59 The Connection Between Food and Health 16:07 Advocating for Better Food Choices 18:34 The Importance of Quality Food for Longevity 26:34 Challenges in Accessing Healthy Food 27:10 Whole Foods: A Critical Perspective 28:00 Arizona's Food Revolution 29:07 The Benefits of Grass-Fed Products 30:06 The Barrio Bread Collaboration 33:44 The Virtuous Cycle of Local Food 39:38 Non-Toxic Eating: A Starting Point 43:57 The Economics of Healthy Eating 44:46 Concluding Thoughts and Future Promises
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/33431182
info_outline
Shake the Hand That Feeds You: Farmer's Markets
09/08/2024
Shake the Hand That Feeds You: Farmer's Markets
Have you ever wondered what it truly takes to get that fresh, farm-to-table peach on your plate? If you're striving to eat healthier, support sustainable practices, or strengthen local community ties, this episode unpacks the unique challenges and rewards of local farming—and why your food choices matter more than you think. Gain insight into the struggles and triumphs of seasonal farming at Molovin' Farms. Discover how farmer’s markets and CSA subscriptions connect you directly to the source of your food. Learn why supporting local farms can benefit your health, protect the environment, and enrich your community. Press play now to uncover the hidden stories behind your food and take a small but powerful step toward healthier and more sustainable eating! In this episode, the hosts discuss the cyclical challenges of farming, especially focusing on the unique relationships between farmers, chefs, and the local community. They delve into the seasonal hardships at Mulligan Mullivan Farms, emphasizing the labor-intensive process of producing high-quality peaches and the impact of nature on crop yields. The conversation explores the benefits and intricacies of farmer's markets, CSA subscriptions, and local butchery, highlighting how these avenues create connections between producers and consumers. Key points include the importance of supporting local agriculture for better health, environmental sustainability, and fostering community relationships. The discussion touches on several resources for further understanding the value of locally sourced food, including films, books, and influential figures in the farming community. 00:00 Missing Peach Season: A Farmer's Lament 00:44 Challenges of Farming: Nature's Influence 01:26 Symbiotic Farming: Chickens and Peaches 02:29 Farmer's Market: Connecting with the Community 04:30 Value-Added Products: Freeze-Dried Peaches 07:54 Farm-to-Table: The Chef-Farmer Relationship 20:41 CSA Subscriptions: Supporting Local Farms 27:14 Local Butcher Shops: Quality and Sourcing 28:21 Arcadia Meat Market Experience 30:52 Economic Perspective on Local Butcheries 33:22 The Meat Shop: A Worthwhile Trip 35:28 Value Proposition of Local Meat 38:31 Educational Resources on Food and Agriculture 46:32 The Ecological Impact of Food Choices 50:04 Conclusion and Future Guests
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/32961747
info_outline
Exploring Arizona's Craft Beer Scene and Sustainable Brewing Practices
09/02/2024
Exploring Arizona's Craft Beer Scene and Sustainable Brewing Practices
Ever wondered how Arizona’s craft beer scene has risen to national prominence? Whether you're a beer enthusiast or simply curious about local flavors, understanding Arizona’s brewing history and its connection to agriculture might hold the key to finding your next favorite brew. Discover the rich history behind iconic Arizona breweries like Four Peaks and Mother Road. Learn how local ingredients like white Sonoran wheat are transforming the taste of craft beers. Explore the growing trend of non-alcoholic beers and their impact on the local brewing scene. Tune in now to uncover the secrets behind Arizona’s craft brewing legacy and find your new favorite local brew! In this episode of 'Desert Harvest,' hosts Oren and Pete dive into Arizona's rich craft beer culture. They discuss the state's brewing history, influential breweries, and the recent surge in microbreweries. The conversation highlights notable breweries like Four Peaks, Arizona Wilderness, and Mother Road, focusing on their contributions to sustainability and the local economy. They also explore the growing trend of non-alcoholic beers, particularly Arizona Wilderness's 'Arizona.' The episode wraps up with reflections on the virtuous cycle of local brewing and its positive impact on the community. 00:00 Introduction to Desert Harvest 00:51 The Love for Arizona's Craft Beer 01:55 Historical Context of Arizona Brewing 04:57 The Rise of Microbreweries 08:39 Sustainable Brewing Practices 13:47 Popular Arizona Beers and Breweries 36:43 Non-Alcoholic Craft Beers 43:14 Conclusion and Future Episodes
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/32865277
info_outline
Is Grass Raised Beef Better?
08/20/2024
Is Grass Raised Beef Better?
A True Ranch to Plate Beef Experience Delivered directly to your door. Our mission is to provide the community with healthy, sustainable grass fed beef, raised the way nature intended. Our cattle spend their life eating Native grasses on millions of acres of open range land in the beautiful state of Arizona. Our beef is a true ranch to plate experience, giving our customers peace of mind knowing we provide the highest quality meat possible. Our beef is 100% grass fed & grass finished, and prepared in our own USDA inspected facility in Arizona. https://azgrassraisedbeef.com/
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/32648782
info_outline
The Amazing Arizona Wine Community
08/17/2024
The Amazing Arizona Wine Community
Exploring Arizona's Emerging Wine Industry In this episode of the Desert Harvest Podcast, hosts Pete and Oren dive into the surprisingly thriving wine industry in Arizona. They discuss the evolution of American wine, breaking stereotypes about U.S. and Arizona wines, and Oren’s journey of discovering high-quality wines in the region. The conversation covers terroir dynamics, altitude advantages, and the quirky climate of Arizona that aids in producing robust, flavorful wines. Key wineries like Deep Sky Vineyards and Rune Wines are highlighted, along with their notable varietals and dedicated winemakers. The hosts also touch on the health benefits of wine, comparing Arizona wines to those from Sardinia, a Blue Zone known for its longevity. Looking forward to future guests like Tim Peterson, renowned for his expertise in grass-raised beef, they tease upcoming conversations intertwined with good food and excellent wine. 00:00 Introduction and Banter 00:25 Arizona Wine: A Hidden Gem 02:56 The Terroir of Arizona 07:32 Unique Varietals and Winemakers 16:36 Wine Tourism in Arizona 27:26 Health Benefits of Wine 36:18 Conclusion and Upcoming Episodes Arizona has three American Viticultural Area (AVA) wine regions - Willcox, Sonoita, and the Verde Valley. Both Willcox and Sonoita are located in the south. They are the most prolific wine-producing regions in Arizona, accounting for nearly 75% of all grape production in the state.
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/32620967
info_outline
Erik Stanford| Desert Harvest Podcast
07/09/2024
Erik Stanford| Desert Harvest Podcast
Pivot Produce aims to bridge the gap in an ever-expanding farm-to-table local food movement. For farmers, Pivot functions as a distributor, giving back valuable time on the farm where they can focus on growing and worry less about selling their vegetables, fruits and more. For chefs and restaurants, Pivot offers the unique ability to connect to an existing network of Tucson-area purveyors. Founded by chef Erik Stanford in November 2015, Pivot Produce combines his passion for innovating in the kitchen with a sincere devotion for local farms and produce. Stanford spends his days making connections between farmers and restaurants so both can focus on doing what they do best. Why should you use Pivot Produce? Think of Pivot Produce as the antidote to massive corporate food distributors: farmers get a fair price for their wares and restaurants get to use the best of what Southern Arizona farms have to offer. It’s distribution on a local level, fostering a supportive and engaged food scene each step of the way. Mission Statement: As an intermediary between small scale farms & wholesale markets, Pivot Produce provides access to healthy food and helps re-build regional agriculture economies in order to foster community care. Erik Stanford
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/32058677
info_outline
Designing the Guest Experience
06/23/2024
Designing the Guest Experience
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/31856292
info_outline
Logistics and the Virtuous Cycle
06/08/2024
Logistics and the Virtuous Cycle
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/31665002
info_outline
Welcome to Desert Harvest!
05/30/2024
Welcome to Desert Harvest!
Welcome to episode one of the Arizona Desert Harvest podcast!
/episode/index/show/d508bed9-71d6-48de-9e45-afda0fcac7f4/id/31538097