Nick Coury #89

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Nick Coury is an ultra runner and just returned from competing as an alternate for the U.S. national team in the World 24 Hour in Albi, France.  Prior to that he had run 140 miles in one week and broke the 18 year old course record in Man VS. Horse 2019 by 19 minutes.

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Patrick Reagan #88

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Patrick is a native of Southwestern PA and currently resides in Savannah, GA. Reagan is serving his sixth year as Head Cross Country Coach at Savannah College of Art & Design. He runs professionally for HOKA One One. In his debut at the 100 Mile distance, Reagan won the Javelina Jundred 100 Mile Endurance run in 2017 and bested the course record by 29 minutes. He was the winner in 2018 and won his third straight this past weekend.  

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Christy Spackman PhD Food Studies #87

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Christy Spackman holds a joint appointment in the School for the Future of Innovation in Society and the Arts, Media and Engineering Department at Arizona State University. Her work focuses on how the sensory experiences of making, consuming, and disposing of food influence and the “technologies of taste.” Her current book project examines how scientific and technological innovation have changed the taste of bottled and municipal water throughout the twentieth-century in the United States and France.

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LT Smith and Teani Hardin Ghost Ranch Tempe Public Market #86

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LT Smith is the executive pastry chef and Teani Hardin is the sous pastry chef at both Ghost Ranch and Temple Public Market in Tempe, AZ. LT grew up in northeast Ohio and when his NFL career ended decided to pursue his passion in the culinary world. Teani grew up in Hawaii and moved to Arizona for both culinary and photography. They both appreciate the intricacies, artistry, and attention to detail when it comes to the pastry side of the kitchen.

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Emi Sunshine #85

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Emi Sunshine is a fifteen year old country music singer/songwriter that has been attracting national attention since the age of nine. She has made appearances on “The Today Show,” NBC’s “Little Big Shots,” the Grand Ole Opry and elsewhere. Her new album “Family Wars” is the her most personal project to date. With ten songs and one bonus track, the album addresses domestic violence, dysfunctional families, political corruption, mass murder, lost love, and freedom—those who have it, and those who seek it.

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Chef Brent Kille co-owner Sonoran Pasta #84

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Brent Kille originally from Detroit, Michigan started working at Applebees and has been cooking for over 14 years. He moved to Phoenix and has worked for many chefs which includes Stephen Jones where he became comfortable with southern cooking. Brent also worked Cutino Sauce and is now the co-owner of Sonoran Pasta with his business partner Jasmine. Sonoran Pasta Co. was born out of a desire to produce fresh pasta and sauces in Arizona working with the finest ingredients from local farmers to purveyors.

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Denae Hostetler DNA Chocolate #83

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While in her 20s, Denae’s travels took her through Mexico and Central America. She hiked mountains in small Mayan villages where she commenced with the locals. Every morning, she would wake up to the smells of chocolate as the people ground cacao beans and brewed cacao drinks. These experiences emboldened Denae to try her own hand at chocolate making. From cleaning and roasting to grinding and tempering, the process can take more than a month to bring out the natural flavors of the Criollo cacao bean.

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Chef Donald “Snackfried Rice” Hawk #81

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Donald Hawk started cooking at the age of 16 at local pizza restaurants. Donald has worked for many chefs which includes Chris Bianco, Bernie Kantak and others. Donald is now a sous chef who runs the raw bar program at the Gladly owned by Chef Bernie Kantak and also is the creator of the famous HAWKO that can be found in urban dictionary. His side gig is a pop up called KOSO Phoenix that he started with fellow chef Brent Kille which explores Korean heritage combined with Southern cooking.

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Chef Tiffany Derry #80

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Tiffany Derry is the owner of Roots Chicken Shak, Roots Southern Table, Derrywear and Tiffany Derry Concepts. Derry gained International notoriety on the seventh season of Bravo’s Top Chef and as a finalist on Top Chef: All-Stars. She sits on the James Beard Foundation’s Impact Advisory Board and acts as an ambassador for the Beard Foundation’s food waste initiative.  She recently visited Phoenix as the All-Star Chef for the James Beard Taste America Tour.

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