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March 17, 2025 57 mins
📢 Join Us on The Tucson Tasty Show! 🎙️🍽️This week, we’re serving up an exciting episode featuring Chef Pablo Valencia of Scratching the Plate, sharing his culinary expertise and passion for great food! 🔪🔥Plus, we welcome Steven from Tucson Family Food Project, a nonprofit dedicated to teaching Tucson’s youth how to cook nutritious, delicious meals. 🥗👨‍🍳🎧 Tune in for expert insights, local food stories, and inspiration!



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Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Amiss, the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this taste,
Define Sanctuary moves forward, a figure shrouded in enigma, in power.

Speaker 2 (00:21):
He doesn't just taste food, He summons.

Speaker 1 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food.
Wesley Source and the Tucson Tasty Show.

Speaker 2 (00:37):
Welcome to the Tucson Tasty Show, brought to you by SOAKA.
The Southern Arizona Art and Cultural Alliance is dedicated to creating, preserving,
and advancing the arts. I'm your host, Wesley Source, and
this is the Tucson Tasty Show. We have an amazing
show set up for you today. Thank you to our
amazing sponsors. That's Verrale Premium Beef, Local First Arizona, Tucson

(00:59):
Family Food Product, Portillo's hot Dogs and Sokka. Don't forget
to friend, follow, like, subscribe, share and repeat. And we've
got Steven from Tucson Family Food Projects here.

Speaker 3 (01:11):
In studio today. How you doing I'm doing good, Wesley.
Thanks for having me back man.

Speaker 2 (01:15):
Yeah, absolutely, I mean it's great to partner with you
and your social media is really incredible, and you're starting
to get some really cool videos put up there. Well,
not starting, but you have some really cool videos up there.
Where can everybody find you?

Speaker 3 (01:29):
You can find us on Instagram at the Tucson Family
Food Project. And in twenty twenty five, we're starting kind
of like a revamp social media push to show the
public what we're doing. You know, anybody who's been on
social media knows it takes a lot of sustained effort
to gain success in it. And as we're you know,
getting busy and growing, we're starting to get help now.
So we really want to make a focus on showing

(01:50):
the public what we're doing and get some cool behind
the scenes stuff because everyone's got a lot of questions
about the program.

Speaker 2 (01:55):
Absolutely and you know, to boil it down, is all right,
what is your thirty second elevator pitch on that?

Speaker 3 (02:01):
So basically, we make meal kits for kids, so think
like Hello Fresh or Blue Apron. We prep everything and
we send the kids home with a different recipe every week,
and we have an accompanying YouTube video every week that
teaches the kids how to cook that recipe. And the
idea is that you know, this problem with kids and
food is so big, it's getting worse, and what we're
doing is not working. So we are trying something totally new,

(02:23):
something totally innovative, using this platform that is free that
millions and millions of kids use, and we want to
leverage that into life skills and teach them, you know,
how to feed themselves, this very basic skill you know
that we all kind of a lot of people have.

Speaker 2 (02:37):
Lost, right, And it's surprising. You know, I interact with
chefs all the time. I'm all me and my wife
cook all the time. And you know, the kitchen is
the central part of our home. That's where everybody gets together,
sits down, eats, and I mean that's what that's with
my entire family. But it's not that way with everybody,
and it's it's kind of surprising when you know, my

(03:00):
kids friends come over and I'm like, okay, what's your
favorite thing to make? And they're like toast? But I
burn it and I'm like, okay, well come on, let's
go in the kitchen. Let's help help you out here,
you know, but absolutely worthy cause And where can they
find you to get involved?

Speaker 3 (03:16):
You can check us out online at t T FFP
dot org. There's lots of information on there about the
project and also ways to donate and volunteer, and then
also too, you know, if people can't afford to donate,
afford to volunteer, engage with us on social media. You know,
it's a great way to just spread the word and
do something good that's totally free, that really helps the project.

Speaker 2 (03:35):
Absolutely absolutely, And now we do have Chef Pablo here
in a studio with us. How you doing today, Chef.

Speaker 4 (03:42):
I'm doing great, West. Thank you for having me.

Speaker 2 (03:44):
Man, Yeah, absolutely no, thank you, and you are one
of the City of Gastronomy Ambassadors chef ambassadors right now
I am.

Speaker 4 (03:53):
I guess, got all official and stuff.

Speaker 2 (03:55):
Man and tell us a little bit about were working
at Dante's Fire, Dante's Kitchen and Cocktails. Now with the
chef ken Foy, two time winning Iron Chef of Tucson,
current raigning Champion of or current raining top Dog of
the Tucson TASI shows, food truck, food fights, and and

(04:19):
what was it like working with him?

Speaker 5 (04:20):
Oh?

Speaker 6 (04:20):
Awesome, Like that dude can can make something happen out
of a stressful situation in any way to perform, So
like the way he handles how to do a mass seating,
a mass plating and create something like instantaneously. So like

(04:41):
I fed off of that and I pretty much made
it my own little project to like in my brain.

Speaker 2 (04:46):
You know, all right, now that we've talked about and
we don't have to talk about it, let's talk about you.
What Why are you a chef? Why are you doing
this crazy thing? I mean you've you've stepped out of
the kitchen now and you're doing more private chef and
catering events, right, yeah, yeah, yeah, yeah.

Speaker 6 (05:03):
I am only a chef because of the ones that
I call chef called me chef, and like that's the
only reason why I I just basically got into food
because like it stayed into food because I think food
is the most important thing in the home, and we
forgot about that.

Speaker 4 (05:22):
I think we're kind of spoiled now. I think we
think food comes.

Speaker 6 (05:25):
From a window in a box, and we don't like
we just just remember like where food like actually comes from.
So like we tried to hyper focus on how people
ate when they traveled, and like we we kind of
incorporate the Western migration, so like all of our stuff
is like all cast iron. We build was a single

(05:49):
single pan meals like family style. To try to bring
that type of aura back, so like we tried to
encourage like everybody eating from the same pot because that's
how it was, Like everybody had a huge.

Speaker 4 (06:02):
Part in the plate.

Speaker 6 (06:03):
So we want the people around the food the plate
to remember and to see how the food is processed
or the process in which food goes through to get
to the table.

Speaker 5 (06:16):
You know.

Speaker 2 (06:16):
So what you're saying is that food is more than
just food and fuel. It's also community.

Speaker 4 (06:22):
Oh yes, very much.

Speaker 6 (06:23):
So like like they are our whole culture. Food is
just more than just a bite. It's it's our whole story.
Food has created civilizations, it's I mean, it's created wars,
like it has that much power.

Speaker 4 (06:37):
So like and everybody are we talking about.

Speaker 2 (06:42):
There?

Speaker 6 (06:42):
We go like seriously but yeah, man, like like so
we all have that much in common. And it's funny,
like most of the fanciest foods comes from the most
peasantry of like dishes.

Speaker 4 (06:55):
So I try to.

Speaker 6 (06:57):
Kind of like return that back because all the food
that I make, everybody eats, no matter who you are.
All of our spare meals they go to the homeless.
So like we want everybody to eat something, so no
food goes to waste, period. And that's also another thing,
like we we try to use literally everything that comes
into our kitchen, bones, carlage, marrow, all the scraps, like

(07:20):
they go into the garden, they go into the earth.
We use the earth to cook itself, and that's that's
our whole thing. We use natural fats, all animal fats.
We try to unless they are otherwise stated, you know,
but yeah.

Speaker 2 (07:33):
Right, yeah, no, beef tell We've talked about it a
few times with beef Tellow. I mean that's where the
first doughnuts came in. They're right, and beef Tellow French fries,
amazing beef Tellow. In fact, I saw a clip on
Instagram the other day and I actually tagged viral Premium
beef because they sell the beef Tellow and you can
actually or not well, they sell the beef Tellow and
they also sell the fat. Now the fat is cheaper

(07:55):
because it's just the fat and you have to render it.
But yeah, it's hands down, so much better for you
and so much tastier than any of the other stuff,
you know, very much.

Speaker 6 (08:08):
So like we try to stay it away from seed oils. Yeah,
just try to could be like as one natural as possible,
you know.

Speaker 3 (08:16):
Absolutely, Also just to speak what you were saying when
people talk about like, oh, certain things are bad for you, Like, yeah,
maybe the ones you're getting at the grocery store bad
for you, but not the ones you're getting at the
farmer's market, you know what I mean, when you're getting
it from the source.

Speaker 2 (08:29):
Very different. Well, yeah, the processing, right, And it's like
some of the the artificial sweeteners, they're like, it's all natural,
and I'm like, okay, but how many chemicals did you
use to get that natural sweetness out of it? And
it's not natural? And uh, I avoid all of the
artificial sweeteners, not not just because they give me a migraine,

(08:52):
but because they just it's it's not healthy. If you're
gonna eat, if you want something sweet, eat real sugar,
eat less of it. You know. And obviously you know
you have diabetes and other things that you know come
into effect with that stuff. But I mean there's definitely
healthier options there.

Speaker 5 (09:10):
Yeah.

Speaker 3 (09:10):
One of the good rules that I've heard is if
your grandma wouldn't recognize the ingredient.

Speaker 4 (09:14):
Don't do it.

Speaker 2 (09:15):
Yeah, exactly.

Speaker 6 (09:17):
The least amount of ingredients like a dish has, like honestly,
reasonable person tastes exactly you want to keep that like like,
for example, with the ice creams that we make, there's
like four ingredients.

Speaker 2 (09:32):
You make, Oh yeah all the time, be soft after
you freeze it.

Speaker 4 (09:36):
Alcohol okay, or less water okay.

Speaker 6 (09:39):
Like the more water that you have in uh, the
ice cream, the more.

Speaker 2 (09:44):
Like I have to make my own ice cream because
I can only eat or I can only have the
E two milk or artificial milk, so you cannot have
regular milk, like you give me milk off the and
it's a bad day for everybody around me. But the
E two milk is actually really credible, and we're actually
planning on getting some after this so I can make

(10:04):
some ice cream because I'm out of ice cream, and
you know it just like one or two scoop or
bites nothing. I'm not a big sweet person, so you
know when we do when I do chocolate, it's usually
like eighty percent coco but or I call it pure
eighty percent pure because it's really bitter. I don't like

(10:25):
a lot of the sweets, but but I also don't
put a lot of sweet in the ice cream either
to make sure that you know, I'm not you know,
in taking any of that, but I.

Speaker 6 (10:36):
Try using banana starch and coconut milk as your base,
and it's a lot more.

Speaker 2 (10:42):
It's it's a lot better banana starts.

Speaker 3 (10:45):
That's interesting.

Speaker 2 (10:46):
It's like I always I always learned the best things
from the chefs, like powdered honey. I didn't know powdered
honey was a thing, and honey powdered honeys in like
next level delicious and I use it for all of
my barbecue on the rub.

Speaker 6 (11:02):
And it crystallizes so good, it's insane. Yeah, so that's cool.

Speaker 2 (11:08):
I never even heard of that, right, Yeah.

Speaker 4 (11:10):
There's always new stuff, man for that kind of stuff
popping up.

Speaker 2 (11:13):
So now there's a shortage of powdered honey. Yeah, where
it's all right, So we have about a minute and
twenty seconds here, So you've got to go check out
the the twoson or the tastyshow dot com. That's the
tastyshow dot com. We do have our new membership program
fully rolled out. If you go on there and we'll

(11:33):
have a code for you and we'll post that out
on our social Media for one free month membership. What
it gets you is a secret menu item. Now you
get a secret password email to you once a month
our partnered restaurants or your favorite restaurants in town, however
you want to call it. Are going to have a
secret menu item that the password on locks. You do

(11:54):
have to prove that you're a member by showing that
you have the digital card. But it all it's all simple.
It's it's log in and it's right there. And then
once you once you get ten, once you order ten
secret mindu items, you get a twenty five dollars gift
card and it's a random gift card for one of
the random restaurants in town. And the whole goal is

(12:17):
to is to have taste your food, but have a
secret menu item that you can only get through the
two Sun Tasty Show. Right, that's all right, and we'll
be right back after this break. Thank you to our
amazing sponsors and our guests. Today. We got a lot
more coming and stay tasty, Tucson. Hello, this is Wesley's

(12:48):
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(13:09):
dot com. Again, that's ve Premiumbef dot com. Hi.

Speaker 3 (13:15):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing

(13:39):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.

Speaker 2 (13:48):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items. From our partner restaurants. Kind dishes
aren't just regular menu items, crafted just for our members.
It's your backstage pass to Tucson's best kept culinary secrets.

(14:09):
Sign up today at the Tastyshow dot com and discover
what you've been missing. Stay tasty.

Speaker 7 (14:15):
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(14:35):
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Speaker 2 (14:53):
Welcome to the Tucson Tasties Show, brought to you by
Sokka Southern Arizona Art and Cultural Alliance DEDI creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to

(15:19):
the Tucson Tasty show brought to you by Sokka. The
Southern Arizona Art and Cultural Alliance is dedicated to creating, preserving,
and advancing the arts. I'm your host, Wesley's source, and
this is the Tucson Tasty Show. Thank you to all
of our amazing sponsors. That's verra Old Premium Beef. That's
Vepremiumbeef dot Com. If you haven't had their beef yet,
you need to. It's amazing. Go to vepremiumbef dot com.

(15:42):
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the ranch, no hormones, GMO, nothing. It's absolutely incredible to

(16:03):
go out and check out. And that's vepremiumbef dot Com,
Local First Arizona Tucson Family Food Project. Thank you Steven
Portillo's hot Dogs and Soccer. Don't forget the friend, follow, like, subscribe,
share and repeat. We're here in studio with Chef Pablo
and Stephen. Chef Pablo is currently how can everybody find.

Speaker 6 (16:25):
You scratching and play on Instagram is pretty much our
loudest platform that we use because that's what we see
as like the most treadful. I do post every now
and done on Facebook, but it's kind of like you
on snore. But yeah, we're are working on the website
right now. I like revamped it because like a lot
of new things happened and a lot of them new pictures.

(16:46):
So like I'm trying to just like basically change the
direction of like our concepts, like because I want to.
I want to make it more like refined and stuff.
So so yeah, that's awesome. I thing, what's the website www?
Dot scratching aplate dot com? All one word scratch and
in plate scratching scratching plate Like you're finished, So scratching

(17:09):
theplate dot com.

Speaker 4 (17:10):
Yep, that's it.

Speaker 2 (17:11):
And we'll yeah absolutely So with Tucson Family Food Project,
how much does it cost a week to provide a
meal to a family?

Speaker 3 (17:21):
So our meal kits that feed at least four people
cost us about four bucks to make. It depends on
the recipe, of course. Sometimes you know, it can be more,
sometimes it can be less. We leverage donations that we
get that goes into the cost. For example, we had
this incredible relationship with Oatman Farms, the first certified regenerative
organic farm on the West Coast, where they donated eighty

(17:42):
eight hundred pounds of flour to us, and so we
were able to teach the kids these flower recipes, you know,
because we want to teach them things that kitchen staple items.
You know, we don't need to go to the grocery
store and get all this expensive stuff. So last week
we had them make their own pizza.

Speaker 2 (17:56):
So yes, I made my own pizza last night. That's yeah,
it's tough to do it is we actually use the
Barrio Bread flower, yeah, because it's just so good, but
gone from uh Barbio Bread also gave it to.

Speaker 3 (18:11):
Us, so yeah, that's called it makes extra special.

Speaker 2 (18:13):
Yes, we should totally.

Speaker 6 (18:15):
Uh was like link up because with with with what
you're doing with kids. I try to teach kids with
basically how to cook with with absolutely nothing, like just
like fire in rocks sometimes. So I think those two
integrations guys would play a really huge role, like in
inspiration like oh my god, like I can cook meat

(18:36):
on on a literal amber that would blow their mind.

Speaker 2 (18:40):
So I think totally.

Speaker 6 (18:41):
Stuff like that would actually be kind of cool to
like show them and like like this open fire rote
it anything like would just make him smile, you know.

Speaker 4 (18:47):
Yeah.

Speaker 3 (18:48):
And one of the big things that we preach to
the to our kids is look around you, you know,
use what you have. You know, you don't have to
you know, get anything fancy. You know, you're making food
for yourself. You look around, you use what you got.

Speaker 2 (19:00):
Yeah, you don't have to use the hex Clad pants,
you're saying. And we actually just gave a weight a
full set of hex Clad through our partnership with Fox
and Gordon Ramsey's Kitchen Nightmares. That was really awesome. Congratulations
to Nicole l Of She's over at Whiskey Dell Boch.

(19:23):
But yeah, that's a nice price. Yes, it is. It was.
It was. Yeah. I was jealous. I was like, how
do I win it? And they're like, you're a partner,
you can't. I'm like, ah, but she didn't even have
a knife in her kitchen. She was using butter knives,
you know, talking about using you know, the things that
you have around you and stuff. So yes, and now

(19:45):
I feel obligated to find a chef to help her
with knife skills, because going from a butter knife to
the shun knives is dangerous.

Speaker 6 (19:54):
It's a big stept Adams Man, right, you.

Speaker 3 (19:59):
Know, is something that that I've learned as I'm teaching
the kids to do this stuff. When you so the
kids don't chop anything, we do all that for them.
But you know, like, as I'm seeing other people learning
how to cook, how many people just use a steak
knife for so much in the kitchen. And it's like,
how would you know unless somebody shows you what chef
knife and like the ways that you can use and
how it makes it's not only easier but safer to

(20:21):
use this big sharp knife as opposed to this little
thing that you don't have much control of exactly. So yeah,
so it's like, you know, that's why we got to
show people how to do this stuff.

Speaker 5 (20:28):
Yeah.

Speaker 2 (20:29):
No, I struggle with my own kids with that. I mean,
my my daughter loves using a Perry knife for everything, right, like, hey,
let's try anything else, but yeah, that's funny, and she
chops up her own fruit and vegetables and stuff, so
that's cool.

Speaker 6 (20:45):
Well, there are a kid like plastic little knives you
can get for them for like like the safety yeah,
the safety knife spect and whatnot because like my son
cuts strawberries, onions and whatnot, because like he goes at
he goes at it pretty pretty violently, but h but
he can't hurt himself and stuff like that. But they
do have those, like like like safe sets too, So yeah,

(21:08):
that's all right.

Speaker 2 (21:09):
They have safe sets.

Speaker 4 (21:10):
For for kids.

Speaker 2 (21:12):
Nice. Yep.

Speaker 6 (21:13):
They're like just little plastic ones, but I mean they're
they're sharp to a point, like the safety scissors, but
they work really really well, Like they cut every vegetable
that I've given them, like carrots, potatoes and everything.

Speaker 2 (21:26):
But but it won't cut his skin, So it's all right,
that's awesome. Yeah, right, you need to get a pair
of those for uh. Producer Tina not out loud, she understands.
You know, listen, it was only a couple holidays. I
won't see all nine, right, She's the reason that we

(21:49):
have quick clot But uh, so tell us a little
bit more about what was what was what was a
dish that made you have of like, Okay, this is
what I want to do, this is why I want
to do it. What was a dish that did that
for you?

Speaker 4 (22:07):
Chili Colorado with my father.

Speaker 6 (22:09):
That was a return like safety thing that is just
very nostalgia because it was actually one of the inspiring
things around scratching a plate. Like I would ask people
that I come in contact with, like, hey, like what
was your favorite dish during childhood? And usually what I

(22:30):
would get during that that storytelling it was like they
would they would bring up like a chicken pop pie
or a spaghetti or or some like very very basic,
not hard to make. But what they would do is
they would light up because they would start telling a
story about the way their grandma made it or what
happened around the table when they were young. And and
it was that feeling that I want to grasp and

(22:52):
put into a little package and show everybody that that
can still happen again.

Speaker 2 (22:56):
So like.

Speaker 6 (22:59):
That is what I want everybody to take from the
experience that we give to you.

Speaker 2 (23:04):
That's awesome.

Speaker 6 (23:04):
Yeah, just like a little bit of nostalgia and yeah,
just just take that moment and pass that moment along
like that can still happen, you know.

Speaker 2 (23:14):
And then do you have did you go through a
formal program or did you do like from like a
lot of chefs where they started in the dishpit and
worked their way up.

Speaker 6 (23:25):
I was man like, Yeah, I see, like most actually,
like nine nine point nine percent of the people that
are the top in their field come from the bottom
of the barrel. Like not saying dishpits bottom of the barrel,
but hey, like you that's that's where you learned how
to fight. So but I mean, like I was a
great dishwasher whole or horrible like employee, but a great dishwasher.

Speaker 4 (23:48):
Uh.

Speaker 6 (23:49):
And then this kind of like started from there. I
went from prep, went from there to prep, and then
learned that I had a palette. My my very first chef,
Gino from a cafe back in like ninety eight ninety nine,
basically showed me what that was and how to use
it and like refined like my skills. But I was

(24:11):
still kind of a kid, so I kind of screwed
down on like a little bit.

Speaker 2 (24:14):
Isn't the same as Roma Imports?

Speaker 4 (24:17):
No, no, nah, that'd be cool though.

Speaker 2 (24:20):
Yeah.

Speaker 6 (24:20):
Now I think Roma a cafe went out of business
like way back when, because like they all basically moved
away or died or something like that.

Speaker 4 (24:28):
You know, But that's how it goes.

Speaker 2 (24:31):
So you you started learning some skills and then what
was the what was the next step?

Speaker 6 (24:37):
Basically, how how I can get the best part of
my childhood to other people. And what I took from
the best part of my childhood was always food. And
the more I talk to people, the more that had
a link. There was always something happy around the table.

(24:59):
And wanted that to grow because I just really saw,
for example, like when I would work in the open
concept kitchens, I would just see like tables of people
not talking to each other, and that broke my heart
and I wanted to take that away. So I was like,
how can we focus on our company, on our conversation

(25:24):
and not just screen. Not saying social media is bad,
but I do think it takes away from a very
rich and organic and a family orientated moment that just
needs to abs like come back into the household again.

Speaker 2 (25:35):
Yeah, phones are not allowed at the table, And when
you have a phone face down on the table next
to you, even if it's foot face down, you're telling
everybody at the table that that phone is more important
than the conversation because if it rings, you're gonna pick
it up, exactly, So just take it off and put
it in your pocket. It's not phone it's not face down,
it's literally just leave it off the table. And we

(25:55):
try to do that as much as possible. And you know,
sometimes we're busy and we're like, hey, do you want
to go out to eat? And then I'm I've got
to answer like fifty emails or something and I'm i
gotta go, and it just a matter of producer Tina
reminded me, which is usually a slap across the face
and take away the phone. But yeah, I'm saying.

Speaker 6 (26:16):
You want to take a you want to take away
that like outside link absolutely, just and just enjoy your
five people, like distress that that that one place, you know, it's.

Speaker 2 (26:26):
And it's the community experience around the food. You know, yes,
it's enjoy the food that you're is being put in
front of you. I mean, I say, elote Aaron Genie
uh from Zeo Pepe uh and Tina producer Tina's mouth
starts watering and now she's like, Okay, how do we
get there? Because she wants now she wants to go
get something. So I mean, but it's that shared experience

(26:48):
and uh with everybody uh in in the dining room. Yeah,
and not just the kitchen.

Speaker 3 (26:54):
So definitely yeah, and Pablo mentioned before earlier about the
importance of family.

Speaker 2 (26:58):
Meals absolutely and yeah, no, the family meals are definitely important.
We'll be right back after the break where we can
talk a little bit more about that. We're going to
try the tasty bite that you brought in for everybody,
and thank you to all of our amazing sponsors and
as always, stay tasty Tucson. Hello, this is Wesley's source

(27:43):
with the Tucson Tasty Show. With every Tasty bite from
Meeperimiumbeef dot Com, you get premium beef flavor from the
amazing ground beef to the melt in your mouth Ribbi Steaks.
Every ounce is exceptionally aged for more than twenty one days,
giving Verra Earl Premium Beef exceptional premium beef flavor. Order
online at ve premiumbef dot Com. Again, that's ve Premiumbeef

(28:07):
dot Com.

Speaker 5 (28:10):
Hi.

Speaker 3 (28:11):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing

(28:34):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.

Speaker 2 (28:43):
Hey, Tucson, Ready to spice up your dining experience. Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow

(29:06):
dot com and discover what you've been missing. Stay Tasty. Tucson.

Speaker 7 (29:10):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(29:33):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.

Speaker 2 (29:50):
Welcome to the Tucson Tasties Show, brought to you by SOKA,
Southern Arizona Art and Cultural Alliance dedicated to creating, preserving
and advancing the art. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
the Tucson Tasty Show. The Tucson Tasty Show is brought

(30:12):
to you by SOCCA. The Southern Arizona Art and Cultural
Alliance is dedicated to creating, preserving and advancing the arts.
I'm your host, Wesley Source, and this is the Tucson
Tasty Show. Thank you to all of our amazing sponsors.
We wouldn't be here without you. That's vera Ear, Premium, Beef,
Local First Arizona, Tucson Family Food Project, Pertillo's Hot Dogs,

(30:34):
and SOCCA. Don't forget to friend, follow, like, subscribe, share
and repeat. You can find us on pretty much all
of the social media platforms. That's the Tucson Tasty Show.
If you go on YouTube, you can check out all
the cool videos. And that's the Tasty Show. Five to
two to oh. We're here in studio with Stephen of
Tucson Family Food Project and we also have Pablo chef. Pablo,

(30:59):
how do you guys do one? Uh?

Speaker 4 (31:01):
We made it to the break fantastic.

Speaker 2 (31:03):
A couple laps around the building.

Speaker 4 (31:04):
That's it, jumping jacks.

Speaker 2 (31:06):
It gets very coffee, that's it.

Speaker 4 (31:07):
One.

Speaker 2 (31:09):
Not bad for a Saturday afternoon, right, No, very nice. Right,
And so we're gonna go into the Tasty Bite segment,
which is my favorite part of the taste that's kind
of a thing that we do. Uh So, when don't
we walk through what what you brought in for today
and how you how you made it, and then we'll

(31:29):
go from there cooling like tasting wise.

Speaker 6 (31:32):
We have a honey candied blue cornstala. The blue corn
was from Romano Farms. Basically, this bank your simple uh
blue corn massa attilla dough, but incorporate some powdered sugar
and bacon fat, a little bit of salt for a corporation,

(31:54):
then sere and butter.

Speaker 4 (31:56):
That's your that's your uh candy.

Speaker 6 (31:59):
Part two best part person I think is the chocolatepenion
ice cream, uh, topped with toasted pepitas. Basically everything that
the desert has is on this plate. And it's like
a twist on like it's like a sweet and savor
type of thing. But seriously, it's it's a very big
highlight because it has a very like a deep earthy feel.

Speaker 2 (32:19):
You know, right tasty.

Speaker 1 (32:22):
Uh.

Speaker 2 (32:22):
And then I mean, how do you walk there? You
so you've made everything from scratch?

Speaker 4 (32:26):
Yes, that's the rule.

Speaker 2 (32:27):
Yeah, which is awesome, right, scratching the plate and then uh,
which I like, you know, scratching the plate, and it's
thus scratching.

Speaker 4 (32:34):
It's it's just scratching the plate.

Speaker 2 (32:36):
Yep, scratching the plate. Dot com dot com got And
then uh, well let's let's let's get some spoons.

Speaker 4 (32:45):
Yeah, let's sound this thing. Here's for.

Speaker 3 (32:51):
I'm excited to try this.

Speaker 2 (32:52):
Yeah, the uh.

Speaker 6 (32:55):
Being like candied and honey. Of course it's a little
on the crispy sides.

Speaker 2 (32:59):
So yeah, last weekend was Slaver, which was a lot
of fun, and your bite was on point. That was
a really good bite.

Speaker 4 (33:07):
Yes, dude, was it blue corn cake?

Speaker 2 (33:11):
Yes? Yes, that was good. Don't tell anyone, but corn
bread is one of my favorites. Won't say anything, my my,
uh it's it's It's actually kind of funny because when
when we sorry, stuff is flying all over the place.

(33:32):
There you go, apparently I just need that little Oh wow,
it's like a cookie.

Speaker 4 (33:37):
Yeah, just chip it off. Of course you can always
pick it up and needed.

Speaker 2 (33:42):
Like I'm trying to share with everybody, so I'm a
friends hmm. Handed over to Stephen here. Wow, this is
really simple but really complex all at the same time.
I mean, that has some really good flavors. Is that is?

(34:03):
What is the heat? Oh? Child?

Speaker 4 (34:06):
The pan always chilter pin man?

Speaker 6 (34:08):
Was it? I put allspice, clove, sugar, chilter pine into
a blender. Beat the hell out of it.

Speaker 4 (34:16):
There you go, powdered, powdered awesomeness. Yeah, that's excellent, thank you.

Speaker 2 (34:23):
It's really just enough heat that it's not over overpowering.
But then you have that a little bit of sweet
and then it does have a little bit of that salt,
and then the texture on the the toastata is that
what you call it?

Speaker 4 (34:36):
Yeah? Yeah, yeah, yeah, just yeah, incredible.

Speaker 3 (34:41):
It balances that heat with flavor, you know, like it
actually still has the flavor of the chilter pan in there.

Speaker 4 (34:47):
Super important man.

Speaker 2 (34:48):
Yeah that's delicious, man, very yeah, very right. Now that
does taste like the desert, get a little creole or
they missed it over the top and you're solid boom done.
Yeah that might be the dish that sounds silly.

Speaker 4 (35:07):
Man, that's good.

Speaker 2 (35:08):
Yeah, that's delicious. But so tell us how you you
came up with a dish like this. I mean it's
that's a really solid dish. It's really it's really good.
It's really approachable, and but there's the R and D
on that dish has to be.

Speaker 4 (35:26):
Oh honestly, uh my my R and D is is ongoing.

Speaker 2 (35:32):
Uh.

Speaker 6 (35:32):
Most of my clientele they are like they're out of towners,
so I can always do like new stuff on them
and like uh get their other input. But I have
a huge sweet too, so I try to make things
that were like normally uh savory, like into sweet just
for kicks and ice creams. I love making from scratch
ice creams like that of any. I have one called

(35:58):
country gravy. It's made out of chicken fat, rosemary, peppercorn,
and burn vanilla tastes amazing, but sounds weird, but tastes amazing,
sounds really good, right, So I mean yeah, like that's
uh that's one of my little forts is ice creams.
And yeah, I see ice creams and breads. Yeah, I
like to play with No, that's it is good.

Speaker 2 (36:22):
And then, uh so everybody can reach you, get ahold
of you through your social media account, which is Scratching
the Plate and then on Instagram, right yes, correct, and
then it was active one and also online Scratching the
Plate dot com dot com. Correct. And you've got You've
got a lot of new projects coming out, which I'm
sure we can't talk about yet, which we're excited about.

(36:44):
But there's also so much happening in Tucson with the
culinary scene. Let's talk about your your new ambassadorship, uh
to with the City of Gastronomy.

Speaker 6 (36:55):
Oh yeah, Like, okay, this is actually pretty cool because
when Tucson became the first City of Gastronomy UNESCO city
in North America, right, Yes, that that like that was awesome, yes,
and I wanted to be a part of that immediately.
Uh So that was kind of like my uh my,

(37:16):
my sights. I always try to do something that was
impossible and and so it actually helped me like refine,
uh my own cooking skills too, because they put me
in situations I've never been in before. Like I went
to Macau and cooked in front of a million people,
so that was kind of crazy. So like it's it's
it's it's done things like that for me to uh

(37:36):
just just just make me better in in so many
ways that I'm just incredibly thankful for this opportunity oestly.

Speaker 2 (37:44):
And you have to collaborate with a lot of the
chefs and too, soh yes, just one of the things
that I always find really really amazing. And then I
go into other cities and like, you know, I'm talking
to the chefs. I'm like, who do you collaborate with?
And they're like, I don't collaborate anybody. I'm like, yeah,
you got to come to Tucson and check out the
the collaboration because all the chefs and Tucson know each
other in one way or another, and that's Tucson in general.

(38:07):
But it's really cool to be able to see everybody
come together and you know, the gut gastronomic union of
Tucson when you do the or when they get together
and do the dinners, it's really amazing to see what
comes out of the kitchens. And that's three three dozen
chefs give or take.

Speaker 6 (38:25):
It's like this huge alliance of like superheroes, and like
it's it's cool because like everybody has their their power,
they're like like like something, it's amazing about them. So
to put all that talent into one building and make
this constant art over and over and over and over
and over again, that and inspire other art and artists

(38:45):
because it's I mean a lot of talent has come
out of gut too man Like talent breeds talent, so.

Speaker 2 (38:52):
Steel sharpened steel.

Speaker 4 (38:54):
Yeah.

Speaker 2 (38:57):
But the and with the City of Astronomy, you know
there's a lot of area because it's nonprofit, right, and
and there's some really incredible talent that's behind City of
ga Astronomy. But then they're always putting all the new
chefs and the ambassadors out in front. What's one of
your you said you were you went to Mescal Makum China.

Speaker 4 (39:21):
Yeah, and that was it was a huge fastival.

Speaker 6 (39:24):
We got to cook with like I think thirty seven
other countries in an extremely hot tent. It was probably
about one hundred and twenty five degrees inside this tent
with like a thousand percent commidity with all the convection
that was going on, And I'm like it was that
part wasn't the most fun, But the experience is like honestly,
because it's like you got to see the best of

(39:46):
what each country could put out there, right, and just
how they constructed their food and the diverse amount of
ingredients that you've never seen before, and how they can
even make that happen offsite right off country, So like
you know how hard that is to do. So yeah,
I mean that's well finding the ingredients, getting the ingredients fresh,

(40:09):
and then delivering that to the masses, right, and it's
it's got to be incredible. And then going and traveling
with your friends from Tucson or your counterparts, your chefs.

Speaker 2 (40:23):
And and it's just got to be incredible. It is.

Speaker 6 (40:27):
It seriously is because, like especially when you're traveling with
somebody else who like shares the exact same passion as you,
because you have this camaraderie that is just translatable and
we just feed off each other.

Speaker 2 (40:40):
So that's really cool, too awesome. Well, thank you so
much for coming into the show today. What's one thing
in under thirty seconds. We absolutely need in our.

Speaker 4 (40:48):
Kitchens, to be inside of it, to cook in your kitchens.

Speaker 2 (40:53):
I like that.

Speaker 5 (40:53):
Cook.

Speaker 4 (40:54):
Cook, cook your own food.

Speaker 2 (40:56):
Cook. You're the first chef to say that. Thank you.
That's awesome. I love that. Man. So we've got garlic,
we've got knives, we've got seasonings, and then yeah, and
then be in your kitchen and actually use it. I
love it. Well. Thank you so much for joining us
today on the Tucson Tasty Show. I'm Wesley Source, your host.

(41:18):
We'll see you next week. Chef Ramone of the Grill
at Haseanandel Soul. And thank you to our amazing sponsors
Local First, Arizona Viral Premium, Beef Twoson, Family Food Project,
Pertilla's hot Dogs, and Soccer Don't forget to friend, follow
Like subscriber repeat. Thank you for tuning into the Tucson
Tasty Show. Remember to savor every delicious bite and keep

(41:40):
those taste buds excited. We'll be right back after this
short break from our sponsors, Stay Tasty, Tucson. Hello, this
is Wesley's Source with the Tucson Tasty Show. With every
tasty bite from Dpremiumbeef dot com. You get premium beef
flavor from the amazing ground beef to the melt in
your mouth by steaks. Every ounce is exceptionally aged for

(42:03):
more than twenty one days, giving verra or Ol Premium
Beef exceptional premium beef flavor. Order online at Vepremiumbeef dot com. Again,
that's ve premiumbef dot com.

Speaker 3 (42:17):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can

(42:37):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.

Speaker 2 (42:50):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our part restaurants. These one
of a kind dishes aren't just regular menu items, crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow

(43:13):
dot com and discover what you've been missing. Stay tasty. Tucson.

Speaker 7 (43:17):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(43:40):
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.

Speaker 2 (43:51):
Welcome back to the Tucson Tasty Show. The Tucson Tasty
Show is brought to you by SOCCA. The Southern Arizona
Art and Cultural Alliance is dedicated to creating, preserved and
advancing the arts. I'm your host, Wesley Source and this
is the Tucson Tasty Show. Thank you to all of
our amazing sponsors, Viral Premium, Beef, Local First Arizona, Tucson
Family Food Project, Fortillo's hot Dogs, and of course Soaka

(44:15):
don't forget to friend, follow, like, subscribe and share and repeat.
You also have to go to the tastyshow dot com.
That's the tastyshow dot com. Check out the membership. It's
only ten dollars a month and you get some really
cool benefits. In fact, you get to onlock secret menu
items at the top restaurants around town, and then for
every ten secret menu items that you purchase, you actually

(44:38):
get a twenty five dollars gift card to a random restaurant.
And we'll actually do that on social media where we
pull it and it's a fun time. So you just
got to check it out. And we actually have one
of our partners here in studio today. We have Mike
from Harbottle. How are you doing today?

Speaker 5 (44:55):
Mike doing great? Thanks for having me back. Wesley.

Speaker 2 (44:57):
Of course it's the first time that you've been here
at the iHeart Studios. But it's a little bit different.

Speaker 5 (45:04):
Right it is but it's it's it's fancy, it's beautiful
in here.

Speaker 2 (45:07):
Yes, welcome to KNST. Right. We got the Yeah, we
got the TVs and everything, and you definitely have to
check out the YouTube and uh and like like and
subscribe because that's where you're going to see all the
cool uh cool things that we're talking about here on
the station, and that's the Tasty Show five to two
oh on YouTube.

Speaker 5 (45:29):
Do you have a Patreon?

Speaker 2 (45:32):
Yes? No, no, I kind of do. I started to
try to figure out that one, but I have a
really good grasp on Instagram, Facebook and YouTube, uh and
then LinkedIn, So that's what we kind of focus on
a bit. But yeah, Patreon is supposed to be pretty
cool too.

Speaker 5 (45:49):
I don't know anything about it. I just no, it's
an extra way to make a little couple extra bucks.

Speaker 2 (45:54):
I have no idea how so yeah, that's it. But yeah,
so uh, you you own you're the chief brewer, the
head brewer over at Hart Bottle Brewing Company.

Speaker 5 (46:05):
I am.

Speaker 2 (46:06):
And Harp Bottle Brewing Company is known for a pickle
beer called the the Gurkin, American Gurkin, the Murcan Gurkin,
thank you. Yeah, and you have different versions of it.
You have a spicy gurkin. We do.

Speaker 5 (46:17):
I actually just came out with a new one. We
had an empty tap on Saturday, so I thought I'd
play around. So right now we have four different pickle
beers on tap and it's nute. So we have the
regular American gerkin, just the ruder standard deal pickle sour.
Then we do have the spicy like you said. Another
probably our most popular is the cherry kool Aid version, right,

(46:39):
which is very popular, And we had an extra empty tap,
so I'm like, let's throw one more kool Aid flavor
on there. So we right now we have a did
a small keg of the kool Aid Tropical Punch. Oh
and it hits hard.

Speaker 2 (46:51):
It's good, yeah, is it? Is it like the cherry
where if it's a little bit warmer, those cherry flavors
come through.

Speaker 5 (46:57):
It does, and I think I need to play with
it a little bit. I use the same dosing in
this beer, and it came out a little light. I'm
on the flavor. It's still really good, but I think,
you know, I justid That's why I did a small keg.
I figure if we kind of do a trial run,
see how it works, get a little bit more variety
and no. Within within five minutes we were just selling

(47:18):
pint after pint of it.

Speaker 2 (47:19):
People were digging it really yeah awesome, Well we got
to get down there and try that after this, so definitely.
And then you also have some other ones, yeah yeah,
And do you have some seasonal beers? And how long
have you been making beer?

Speaker 5 (47:33):
So I've been making beer shoot going on twenty years now.
Started off as a homebrewer like so many so many
brewers do, and home brewed for a number of years.
We've been open now, it'll be seven years in a
few weeks. Our anniversary is actually February ninth. Oh cool,
So we're coming up on seven years. So yeah, about

(47:55):
twenty years. Seven years actually commercially brewing for hard Bottle.
This has been my first really dive into commercial brewing
and it's been it's been a fun ride. We had
twenty years of a brewing under my belt.

Speaker 2 (48:08):
That's awesome. And with with Horbbottle, I mean, Harbottle is
a unique name. Let's talk about how you came up
with that name, that branding.

Speaker 5 (48:17):
So that that comes back to an old family name.
And we first opened we had planned to open under
a different name called Flux Brewing Company Flux, which I
didn't really love. It was actually the name came about
from a friend of ours that owned a brewery here
in town. And our original concept is we wanted to
make a lot of different beers and kind of just

(48:38):
move with the trends and kind of be that trendy
brewery that just does all the crazy fun things. And
I said, I kind of just wanted to remain in
a state of flux where we're very fluid. And my
buddy John was just like, that should be your name,
Flux Brewing Company. And it worked.

Speaker 6 (48:52):
You know.

Speaker 5 (48:52):
We ran with that for a while until we got
a cease and desist from a winery in California. Of course,
of course, and I won't I won't mention the wineries name,
but they we eventually came to an agreement that we
could use the name, but never trademarket. So we weren't
willing to take that risk because ten years down the road,

(49:13):
he could be like, con second thought, no, I'm suing
you for the name. So we were nameless for quite
a while. We were doing build out and construction was happening.
We didn't know what we were going to call ourselves
nameless Bear, nameless Beard actually probably you know, yeah, Brewery
sin Numbrie, but pardon me. So we eventually just kind

(49:33):
of figured we'd figure out a name. Eventually we didn't know.
And I was telling a buddy of mine. I was
a bartender downtown and he was one of our regulars.
He heard that I was Hawaiian, and he thought that
was really weird because those that know me know that
I'm very pale skinned and looked nothing like a Hawaiian
at all. And but my my father is Hawaiian born

(49:55):
and raised. My mother is English, but she she was
raised in Hawaii from the time she was very little,
and part of our family heritage. There was a gentleman
by the name of John Harbottle who was my.

Speaker 2 (50:06):
Great great great great great great great.

Speaker 5 (50:08):
Grandfather, and he was a sailor on a merchant ship,
the USS Jackal and the eighteen hundreds, and he ended up,
through a series of unfortunate events, got wounded during this
massive civil war that was taking place in Hawaii and

(50:32):
all the island chiefs were fighting with each other for dominance,
and he ended up kind of befriending one of the
chiefs and because of his actions and his connections with
the British Royal Navy. He was able to help this
chief kind of win this civil war, unite the islands
under one flag, and that formed the nation of Hawaii.

(50:52):
And so he was his kind of buddy was King
Kamehamea the first, and so I was telling h yeah,
the very first king of it. And the Harbottle family
served as part of the royal court all the way
through the entire history of the Hawaiian royalty up until
you know, the last queen was finally thrown in prison

(51:12):
for treason because she refused to step down from the
throne and the US government came in and arrested her
and threw her in jail for treason. She refused to
step down from the throne. And so I was telling
my buddy the story about, you know, the Horrorttle family,
and he was like, that's a cool story. He's like,
that should be the brewery name. And he's like, and
it has the name Bottle right in it. He's like

(51:33):
it was meant to be. So we ended up going
to our ip attorney and he ran it through all
the checks and he's like, yeah, it looks like you know,
the names available, so we trademarked it and we've been
Harbottle ever since. No more Flux Brewing Company.

Speaker 4 (51:49):
Fair enough, nameless nameless.

Speaker 5 (51:51):
I still have some awesome Flux Brewing Company t shirts.

Speaker 2 (51:54):
Oh awesome.

Speaker 5 (51:55):
I still wear from time to time just to you know,
give for the brewery that never existed.

Speaker 2 (52:00):
No, that's a that's incredible. And then you were you
didn't start off with the the American gerkin pickle beer, right,
I mean it was originally you were focused on a
different type of beer. And then how did that? How
did that? So?

Speaker 5 (52:17):
I mean, we we do a lot of I love
brewing classic styles, so we do you know the English
pale ales and brown ales and you know blonde aales,
coolsh's I p a all very traditional. And my my
daughter is in the Air Force and she's stationed in
San Antonio and the first time we went out there,

(52:37):
I think it was actually for her basic graduation, and
pickle beers are very prevalent in San Antonio. There's a
big Polish community just to the north and New Brownsville, Texas,
and there is this uh brewery, New Brownsville Brewing that
just everyone drinks there. It's I can't. I don't think

(52:58):
I can say the name of this beer on the but.

Speaker 2 (53:00):
I'll spelled pk l fk RK.

Speaker 5 (53:04):
Is the way is the name of the beer. So
use your imagination on that one, I suppose. And they
are wildly popular in Texas as well as Martin House
up in the Dallas Fort Worth area makes a pickle
beer called Best Made, where they partnered with Best Made
Pickles to make this beer. And so every time we
would go to Texas, we'd have friends like, oh, drive

(53:26):
back a whole bunch of pickle beer for us. And
after about the fourth or fifth trip, my wife was like,
why don't we just make our own like we do
own a brewery. We could do this, And so I
ran it past my business partner Sam, and he was like,
oh no, we can't do that, and he fought me
on it for quite a while. And I did it anyway,

(53:47):
just as a one time beer. Wanted to see how
it would, you know, perform, what the feedback would be
on it. And the first time we brewed it, we
sold out in twenty four hours, and I was like, okay,
well let's do it again, and we sold out in
twenty four hours and it just became a brewery that
had been around for you know, five years, nobody knew about,
and all of a sudden, because of this one beer,

(54:08):
we had people coming down from northern Arizona all over
coming down just to buy this beer from us. And
it's kind of it's been an amazing phenomenon that we
off of one beer kind of started making a name
for ourselves finally, right.

Speaker 2 (54:22):
And it's so good too. I mean, even one of
our friends, Cody Pack from Network Outdoors, he's like, I
don't like I don't like pickles. I like that beer.
It's not bad, which is really cool. But so where
can everybody find you? We have about a minute left
before take it out.

Speaker 5 (54:42):
So we are located kind of the south part of Tucson,
not in South Tucson, but we're over in the southwest
corner of Palaverti and Oaho here in Tucson. We're about
a quarter mile east of the Kino Sports Complex, so
a lot of people know where that is. The soccer
fields and baseball field over there. Where's about a quarter
mile east over there. And we are open six days

(55:05):
a week right now. We're closed on Sundays, but we're
open every other day at noon.

Speaker 2 (55:08):
Perfect all right, so Ajo and Pelverti right around the
corner from Tanker, Verty, Swat Meat and Keino. Yep, and
thank you so much for joining us to stay on
the Tucson Tasty Show. Thank you to all of our
special guests and sponsors. That's Verraal Premium Beef, Local First, Arizona,
Tucson Family Food Project, Portillo's hot Dogs in Socca. Don't
forget to follow our friend follow, like, subscribe, share and repeat.

(55:32):
Thank you for tuning into the Tucson Tasty Show. Remember
to savor every delicious bite and keep those taste buds excited.
We'll see you soon and stay tasty Tucson. Hello, this
is Wesley Source with the Tucson Tasty Show. With every

(55:53):
tasty bite from Beepremiumbeef dot Com, you get premium beef
flavor from the amazing ground beef, the melt in your
mouth Ribi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving verra or Ol Premium Beef
exceptional premium beef flavor. Order online at ve Premiumbeef dot Com. Again,

(56:13):
that's ve premiumbef dot Com.

Speaker 3 (56:18):
Hi, I'm Stephen Coodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food.

Speaker 2 (56:26):
On the table.

Speaker 3 (56:27):
That's why we're here to provide healthy, home cooked meals
to families in need every single week. But we need
your help. Just one dollar can have a huge impact
on a family's nutrition and a child's educational outcome. Together,
we can make sure every child in our community has
access to nourishing food and a brighter future. Visit the
Tucsonfamilyfoodproject dot org to learn more and to make your

(56:47):
donation today. Together, we're not just helping families, We're building
a stronger tuson Ey Tucson.

Speaker 2 (56:52):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com

(57:15):
and discover what you've been missing. Stay Tasty Tucson Spark.

Speaker 7 (57:19):
Project Collective the world's first tattoo, body piercing and metaphysical nonprofit.
We're here to inspire, uplift and give back a Tucson.
We're meaningful tattoos and unique piercings, massage therapy, soundbed sessions,
metaphysical readers, and classes for spiritual growth. Spark Project Collective
helps you express your authentic self while giving back to
your community. Rent our event space. It's perfect for your

(57:42):
next gathering or even workshop. Visits Sparkproject Collective dot com
to learn more and discover where creativity and connection meet
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