Dwayne Allen of Big Marble talks ginger beer, proper hibiscus and summer beverages.
In this episode, Kelly chats with Chef Brett Vibber about his new restaurant in Oak Creek Canyon, The Table, along with his recent James Beard Award nomination.
In this episode, Kelly chats with PRESS Coffee founder about the company's commitment to quality coffee, as well as the community.
In this episode, Joanie Cady of Gilbert's Linden Organic discusses her vegan, gluten-free eatery.
Chef Beau MacMillan
Having moved on from Elements and into his new Scottsdale restaurant, Cala, Chef Beau MacMillan discusses his experiences in Phoenix's culinary landscape over the past two decades.
Chef Tony Burris
In this episode, Kelly chats with Chef Tony Burris about the love he puts into every dish at the Barley Hound, in Prescott, as well as the beauty of the Prescott Farmers Market and providing comfort food fit for everyone.
Cutino Sauce Co.
We're spicing up the podcast with a conversation with Jacob Cutino, the man behind Arizona's breakout hot sauce brand.
He's best known for the portraits he makes, but photographer David Zickl is also a trained cook — and he's well versed in where to eat in Arizona. In this episode, he shares his philosophies on food, his art and feeding a bunch of hungry river...
Dana Armstrong from the iconic Dirty Drummer shares the secret to one of the Valley's best burgers.
A Romance With Food
Just in time for Valentine's Day, acclaimed Sedona Chef Lisa Dahl discusses her new cookbook.
Underbelly Meat Co.
Butcher Dustin Dahlin has big plans for this new shop, coming to Phoenix's Willo District.
Wild Rye Baking Co.
In this episode, Kelly chats with Sarah Chisholm, founder and chief baking officers of Wild Rye Baking Co., which offers a line of bake-at-home mixes just in time for the holidays.
The Holiday Table
In this episode, three writers share their reflections on family, food and the holiday season.
For this episode, Kelly welcomes Felicia Cocotzin Ruiz, the Kitchen Curandera, to discuss her new book, Earth Medicines: Ancestral Wisdom, Healing Recipes, and Wellness Rituals from a Curandera.
Chef Jenna Leurquin has brought traditional French methods of baking to the Valley of the Sun (and she uses 1,000 pounds of butter per week to do it). She joins us for this episode of Eat My Words.
For this episode, Kelly chats with Ryan Lawrence of Suncliffe Gin, a new spirit inspired by Sedona and rooted in the Arizona landscape.
For this episode, Kelly chats briefly with Alexandra Zamecnik, the executive director of Native Seeds, a Tucson-based seed bank that's working to protect Arizona's heritage crops
Los Milics Winery
In this episode, Kelly chats with Pavle Milic, beverage director and co-owner of FnB restaurant in Scottsdale, about his adventures in winemaking in Southeastern Arizona.
On this episode of Eat My Words, Kelly chats with Megan Greenwood, owner of Greenwood Brewing, a woman-owned brewery in downtown Phoenix that celebrates its one-year anniversary this month.
Fish in the Desert
In this episode, Kelly chats with Mandy Heflin of Chula Seafood about bringing sustainably caught seafood to the Arizona desert.
In this episode, Kelly chats with Justin Luria, the owner of Bisbee's Shady Dell and Dot's Diner about revitalizing a midcentury diner and opening during the pandemic.
The Joy Bus
In this episode, Kelly chats with Jennifer Caraway of the Joy Bus Diner about her mission to provide free, chef-inspired meals to homebound cancer patients across the Valley of the Sun.
Beer for a Cause
In this episode, Kelly talks to Jonathan Buford, the co-founder of Arizona Wilderness Brewing Company. Jon interrupted a 65-mile bike ride to chat about the history of Arizona Wilderness, as well as about beer beyond beer — brews that are helping...
Taste of Tucson
In this episode, Kelly talks to writer and photographer Jackie Alpers about her new book, Taste of Tucson, as well as the city's strong influence on Sonoran Mexican cuisine.
Wild Arizona Cuisine
In this episode, Kelly chats with Chef Brett Vibber about Wild Arizona Cuisine, foraging for wild mushrooms and more, and what will fuel him during his planned through-hike of the Arizona Trail.