Desert Harvest: Arizona's Culinary Bounty

Mingle & Graze Wine, Cheese, and Passion: Crafting Unique Experiences in Chandler Pete and Oren host Mahfam Moeeni-Alarcon, owner of Mingle & Graze in downtown Chandler and the wine shop Spin the Bottle, to discuss her 20+ years in the restaurant industry and how Whole Foods training led to a cheese-focused concept. Mahfam explains building charcuterie boards and grazing tables, teaching customers how to eat and pair cheeses, and sourcing higher-quality imports from small family creameries while avoiding mass-produced "deli cheeses" and bioengineered rennet concerns. She describes educating customers through tastings and classes, emphasizing how aged cheeses can be easier on lactose-intolerant diners, and shares the Adopt-an-Alp program and tariff impacts. The conversation also covers small-lot wines, ingredient transparency, Arizona winemaker relationships, and why she chose Chandler for family and community involvement, with possible future expansion and a local farm cheese-making connection with Orin.   00:00 Welcome and Banter 00:36 Meet Mingle and Graze 03:35 Why Cheese First 04:44 Teaching the Board 05:43 Arizona Charcuterie Scene 07:46 Ingredient Quality Matters 10:25 Educating on Price 12:23 Producer Stories and Alps 14:07 Will Arizona Make More 18:02 Learning Cheese at Whole Foods 21:09 Seasonality Mold and Health 22:24 Aged Cheese Digestion 22:48 Quality Ingredients Bellwether 24:23 Wine Shop Philosophy 25:31 Small Lot Wine Benefits 27:25 Arizona Winemaker Connections 28:56 Craft Curiosity Trend 30:57 Why Downtown Chandler 33:57 Chandler Culinary Momentum 36:50 Local Farm Cheese Plans 39:49 Wrap Up and Next Steps

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

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

    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

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

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

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

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

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

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