Nick Coury #127

By | Podcasts


Nick Coury co-owner of Aravaipa Running comes back on the podcast to discuss how he stays motivated to train with no race in the near future, virtual races Aravaipa is putting on this summer, and the first annual Cocodona, a 250 mile race debuting spring of 2021 linking together some of the most iconic trails and towns in Arizona.  

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Brent Kille #123

By | Podcasts


Brent co-owner of Sonoran Pasta comes back on the podcast to discuss how he and his business partner have navigated thru Covid-19.  Why it is important as ever to help out the local economy and use their own platform to help fellow members of the food community in Arizona.

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Dr. Amy Shah #122

By | Podcasts


Amy Shah, MD. is a double board certified MD with training from Cornell, Columbia, and Harvard Universities.  As an immunologist she comes on the podcast to discuss Covid-19, potential treatments, testing and how long a vaccine would take to be implemented.

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Robert and Christine Naylor #121

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Robert Naylor is a retired attorney and Christine Naylor is a retired assistant professor at Kent State University both from northeast Ohio.  They come on the podcast to discuss Covid-19, projections for this current pandemic, typical flu season, other illnesses,  possible vaccines and what type of economic impact this might have.

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Jess Tonn #120

By | Podcasts


Jess Tonn is a professional runner training and coaching in Phoenix, AZ.  A seven-time All-American NCAA Division I cross-country and track and field runner from the University of Stanford.  Currently in 2020 she is one of the top American women in the 5,000 metres.  Jess comes on the podcast to discuss delaying the Olympics this summer, how she is training for 2021 amidst the COVID-19 pandemic, and her passion for cooking. 

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Tamara Stanger #119

By | Podcasts


Tamara Stanger, co-owner and executive chef of Cotton & Copper in Tempe, Arizona comes on the podcast to discuss being a restaurant owner, why she makes the best pies in AZ, where she is at today in the midst of the corona virus pandemic and all the volunteer work she has done for the Blue Watermelon Project, a Slow Food Phoenix coalition of local chefs and activists focused on improving school lunches.

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