Join Kelly Vaughn, senior editor of Arizona Highways Magazine, for a special show that celebrates the people, ingredients and destinations that contribute to Arizona's unique culinary culture.
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 runners.