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 states, 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 (00:40):
Welcome to the Tucson Tasty Show, brought to you by SOCCA,
the Southern Arizona Art and Cultural Alliance. SOCCA 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. That's via Earl
Premium Bee four or Vepremiumbeef dot Com, Tucson Family Food Project,
(01:05):
Local First Arizona, Portillo's hot Dogs, Sokka, don't forget to friend, follow, like, subscribe,
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(01:27):
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(02:09):
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you've been there recently or not, but it's our favorite beef.
(02:29):
It's that amazing umami flavor. You're missing from all of you,
all of your other beef grocery store beef for otherwise,
and it's our favorite ground beef. We get our allotment
of ground beef monthly, which is really great because we
get to enjoy that flavor, but it's ruined us to
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(02:50):
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(03:11):
the brisket burgers. And then they send out the hot
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(03:34):
That's the Tucson Tasty Show at gmail dot com. Now
we're going to bring in our amazing guests today. We
have some we have a good lineup. We have I'd
smoke that Steve from I'd Smoke That. How are you
doing today, Steve?
Speaker 3 (03:46):
How you doing good?
Speaker 2 (03:47):
I'm glad that we finally got you into the show
and that we can, you know, really dive into what
you're doing because you have so many amazing flavors. Now
you brought somebody with you today? Tell us who'd you
bring with?
Speaker 3 (04:01):
My better half is my wife, Candace?
Speaker 2 (04:03):
Good to see you, Candace, good morning, Thank you for
coming into the show.
Speaker 4 (04:06):
Thank you for having us.
Speaker 2 (04:08):
So before we dive into what I'd smoke that is,
how can everybody find you so that they can go
on your website?
Speaker 3 (04:15):
While we're talking the website is I'd smoke that Dash
Barbecue dot com?
Speaker 2 (04:21):
Perfect? And how long have you been doing this?
Speaker 3 (04:26):
We've been in business for a little over two years.
I've actually been smoking for going on five six years now.
Speaker 2 (04:33):
And you're talking about smoking food right?
Speaker 3 (04:36):
Food?
Speaker 2 (04:37):
Yes, food food.
Speaker 3 (04:40):
Cold smoking is what I really started getting a passion
for now.
Speaker 2 (04:44):
So and cold smoking. Now, when you're cold smoking, is
that literally is it cold or is it just below
a certain temperature.
Speaker 3 (04:50):
Just below a certain temperature. Okay, it's basically the way
I describe it. It's a smoke tube acts like a cigarette,
burns itself down with no flame and very little heat.
Speaker 2 (05:01):
You're using like pellets or something like that in there.
I call that one a flavor bar. I don't know
if it's appropriate or not, but that's what I actually
put it in my trigger when I need to finish
that flavor off, and it just bumps it up to
just that little bit extra. But that's only in the
heavy stuff, like you know, like where we're doing a
brisket or pork but or something like that. You need
(05:22):
that extra force of smoke to get that good ring
and everything. But I learned that from a chef, So yeah,
it works great. I won't take credit for that one.
Definitely pick that up from a chef.
Speaker 3 (05:34):
Yeah, I love it.
Speaker 2 (05:37):
And what kind of stuff do you smoke? I mean,
you have everything in anything, the.
Speaker 3 (05:44):
Primary it don't that. We do our gourmet nuts and
then we do our cold smoked honeys, which I make
a honey saracha, and then I do we just started
doing cold smoke sugars and salt to make some rubs.
We just started coming out with some random sugars, yes,
and few sugars that I'm very excited about.
Speaker 2 (06:06):
Yes. And you have a strong social media presence yes,
and definitely on there. And what would be your well,
let's let's go back. How did you what did you
What was the first thing that you really started to
play with when you were smoking? The food items?
Speaker 3 (06:26):
The nuts? Primarily we started with some Actually I should
go back. I started with jerky from this one. She
wanted some snacks, so I figured out what else I
could do on the on the trigger? Okay, So I
just started doing pancakes, pizzas, cookies, smoking pancakes, I mean, cheese, potatoes, everything.
(06:52):
So that's how we kind of got our name. That
story is because everybody'd come over with random stuff and
I said, I'll smoke that, or kids will come over.
What are you making? I'm making pancakes. It's just random stuff.
So it just became that and I'd smoke that. So
here's the name. So we started with that, and then
(07:14):
we went to I wanted to know what else I
could do, so then started with the nuts.
Speaker 2 (07:18):
Were you doing more of a traditional style jerky where
it's really thin? Or were you doing like like steak strips.
Steak strips, those are the good ones, Yes, you like those?
Have you ever tried the viral premium beef?
Speaker 3 (07:33):
But now I am because you got me hungry right now?
Speaker 2 (07:37):
They do have some jerky. I don't know if you
still do jerky right not occasion?
Speaker 3 (07:41):
No, No, I wish I had time. This one's hating
me because I haven't had any time.
Speaker 4 (07:47):
You've ruined beef jerky like store bought beef jerky, like
you said, regular ground beef is ruined for you after
Like it's the same.
Speaker 2 (07:54):
I can smell the difference when you're cooking the ground beef.
Have you ever tried to do the the ground beef
style where you're you put all the mixed all the
flavors into the ground beef and then you pipe it
out on the grate and then smoke it. Like I
can't think of comparable. Yeah, I was, I was watching
(08:17):
something like that.
Speaker 3 (08:17):
I was.
Speaker 2 (08:18):
There was some feed I was watching. It might have
been meat Church, and they're like, we're gonna do this,
and and it came out and it looks like the
beef snacks that you get like an emory, but probably
a lot better, like all the flavors that they put
into it, and it doesn't have to last for ever
on a shelf, so you don't have that metallic aftertaste,
(08:39):
right right, But anyway, sorry, so you moved from beef jerky,
you started smoking a whole bunch of different things, and
then what did you what'd you move into next?
Speaker 3 (08:54):
Then we started with pistachios. I found kind of finding
any well, I found recipes for pistachios to do on
an oven. So basically whatever recipe I found, I just
twisted it to where it worked out onto the smoker,
added in a few tweaks to it, and then just
played with it for about a year. Once I got
(09:16):
it down and they started coming out right, we started.
I changed it up to cashews and then almonds, and
then once I started getting more recipes, going just snowballed.
Speaker 4 (09:26):
And he got so good at it he started coming
up with his own recipes. He didn't have to like
find the recipes. So once you do it and he's like, oh,
these flavors go well, right, it just became an art.
Speaker 3 (09:34):
And then it came out with the blueberry holopeno that
you can't get anywhere.
Speaker 2 (09:38):
Yes, blueberry halopen almond almonds. Have you tried that one?
Producer Tina No, okay, well it's one of our best
selling items. Yeah, I bet. Yeah, there you go. And
uh and then and then you've moved into kind of
a different and you're doing this all out of out
(09:59):
of your home, he said, under the cottage law. Then
and then and and do you have any aspirations of expanding?
Speaker 3 (10:07):
Yeah, yeah, we just we're gonna be growing out of
our backyard here soon. I just bought our fifth smoker,
so we're running at our backyard space.
Speaker 2 (10:18):
All right, well you need you need one more girl,
I think to catch up with us. I spent a
lot of time cooking, cooking in the backyard. But I
have you have to have a gas grilled. Then you
have to have a charcoal grill. Uh. Then then I
have two smokers because I have the tragger, and then
I have a box smoker because you get at certain points.
(10:39):
The tragger does a really great job, but you just
need that box smoker. And then uh, what else? And
then we have a suitcase smoke or girl, you know,
because when you're traveling you have to have you have
to have your girl.
Speaker 3 (10:51):
I tried to getting it. Let me buy that little tragger.
Oh yeah, no, little tailgate tragger.
Speaker 2 (10:57):
I had one of those. I gave it to a buddy.
It was really awesome. It was just yea, it was.
Speaker 3 (11:05):
It's not very big.
Speaker 2 (11:06):
No, yeah, at the eighteen pound brisket didn't fit on there.
Speaker 3 (11:10):
So it was good. I don't even think I get
a tri tip on there.
Speaker 2 (11:14):
You could, I think, no, yeah, you could definitely get
a tri tip, depending on the depending on what kind
of trie tip. You get a whole tri tip from
via Oral that's a big tri tip. Yeah, but you can,
you definitely can. And then so you really built out
this this whole project and you started doing this stuff.
(11:37):
Or where you're getting your ingredients and we have we
have about a minute left. I get it through Schreiber
or Merit. Okay, so you're going to a local distributor
to get the ingredients, which is great because it's wholesale.
And I think that's a lot of smaller businesses that
are in the food industry miss the whole sale where
(11:58):
they're going to cost over they're going to and you know,
it's costco is great in some cases.
Speaker 3 (12:03):
But in some yeah, there are some cheaper stuff.
Speaker 2 (12:05):
There and like eggs right now if you can find them.
I think we we found him for four dollars a
dozen at Costco, which is that's pretty good with a three,
three or fifteen dozen minim or limits. So we're going
to be right back after this short break. Thank you
to all of our amazing sponsors. Viral Premium Beef twoson
(12:26):
Family Food Project, Local First, Arizona, Portillo's Hot Dog Soka.
Don't forget to friend, follow, like, subscribe, share and repeat
and go to the Tastyshow dot com. Hello, this is
(12:47):
Wesley's source with the Tucson Tasty Show. With every tasty
bite from d E Premiumbeef 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 Vera or ol
Premium Beef exceptional premium beef flavor. Order online at Vepremiumbeef
(13:09):
dot com. Again, that's ve premiumbef dot Com. Hi.
Speaker 5 (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
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sure every child in our community has access to nourishing
(13:39):
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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
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It's your backstage pass to Tucson's best kept culinary secrets.
(14:09):
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Speaker 6 (14:15):
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Speaker 7 (14:48):
Welcome to the Tucson Tasty Show, brought to you by SOKA,
Southern Arizona Art and Cultural Alliance dedicated to creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source.
Speaker 2 (15:06):
Welcome back to the Tucson Tasty Show, brought to you
by SOCCA, The Southern Arizona Art and Cultural Alliance. SOCCA
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. That's Verraal
Premium Beef, Tusun Family Food Project, Local First, Arizona, Portillo's
(15:27):
hot Dog, SOCCA, and don't forget to check us out
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You go in, use the secret password and on lock
(15:47):
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early access to the TV episode odes as well as
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rolling out here in the next couple of months. It's
(16:08):
gonna be great. We are in the middle of a
great conversation with Steve and Candice from I'd Smoke That
Barbecue and that's I'd Smoke That dash Barbecue dot com. Uh,
and you got to go and check it out. We're
looking at it here in the studio and you'll definitely
want to be you want to see this, uh, So
you want to go on to YouTube and check it out. UH,
(16:32):
and don't forget to uh like it and then share
it and help us get the word out about i'd
smoke that. I'm looking at these, Steve, I'm looking at
these the nuts that you smoked there, and the cashew's
in the top left corner there is that Is that
some kind of a cheese or something that's on there?
(16:53):
Chili chili lime? Oh so you microplane the lime and
then put it on there. Okay, that looks delicious though,
and great source of vitamin C. And you got to
keep the scurvy away with you know, with that line,
So you definitely have to jump in there, right. Yeah,
So after you started experimenting with everything, and we definitely
(17:19):
like to smoke things in our house, at least I do.
But my most most recent was the mozzarella h and
we're smoking the big yeah mozzarella balls, and I probably
should try some of the brushetta and because then you
(17:42):
get the creamy on the inside and the smoking on
that side. Anyways, sorry rabbit hole, but with the cold smoker, right,
and we put in the bottom and then you know,
it's pushing everything up through the up and around and
it does a really great job, but it keeps temperature
really low, but it's also cutting out all the oxygen's
(18:04):
and that's the key right there reducing the oxygen so
you don't have that exposure issue. Right. Have you done
a deep dive on the sciences behind the smoking.
Speaker 3 (18:16):
No, I'm currently trying to. Like I was telling her,
I want to do like a culinary school. I want
to learn so much about ingredients. I want to learn
as much as I can.
Speaker 2 (18:29):
Well, Pemic Community College has a culinary program that they're
just rolling out at that Desert or Vista campus. It's
absolutely incredible. And then they actually have immersive virtual reality
that they can do as well. So you sit down
and there's virtual characters coming in, but you can sit
down at the table and you see the table and
(18:50):
the person that's sitting next to you. And then like
a waiter, if somebody walks in or you're the waiter
and you walk in, it's wild. It's really cool though.
And then but their entire program is awesome because they
can also do they do baking, they do confectionery, and
the the area they also do. They have a full
commercial kitchen in there too.
Speaker 8 (19:12):
Uh.
Speaker 2 (19:12):
And then they have the the demo where it's a
trial room almost where you know they have a whole
restaurant mock restaurant set up and you have to you're
hosting your family coming in and everything else. It's pretty awesome.
And then yeah, no, it's pretty cool. So and you
can go check that out. Pima Community College. We're we're
(19:33):
looking to push the push them out a little bit
more with that program because it's it's such an incredible
program you like to try that'll take.
Speaker 4 (19:40):
You like full circle on how to like mix in
your spices with the cooking that you want to do
now and you can do other people do it.
Speaker 2 (19:46):
You can do it virtual as well because they have
they have the classroom set up where you can take
certain classes online and it's all the cameras and it's
going to walk through this and you have to submit,
you know, the pictures of you know, everything that you've
done or how you know, they got to make sure
that you're doing it. But but then you have but
you have that walkthrough experience with the with the chefs.
Speaker 3 (20:09):
I love that.
Speaker 2 (20:10):
Uh yeah, it's gonna be it's gonna be really awesome
once they haven't fully launched, but I think they should
be pretty much there because we did a tour with
them in at the beginning of January. Yeah, but hopefully,
hopefully soon they're going to have their officially you know,
ribbon cutting, and we'll be out there with that live streaming.
Great it's here, it'll be great. But they still have
(20:33):
the culinary program out there and it's up and running,
so definitely check it out. That's Pima Community College dot
org or PCC dot org and we'll verify that here.
But back to i'd smoke that now. Once you are
so you started roasting, not roasting, smoking the nuts and
really getting into some fresh ingredients. I mean, microplane in
(20:56):
a lime onto and I'm sure you're using lime juice
as well, but that gives you that extra layer of crunch,
but that little bit of bitterness as well, which is
really good with the nuts because it kind of balances
that the nut flavor. And that's one of the things
that I love about what you're doing because it's very intentional.
But tell us about what you what you experienced when
(21:17):
you started to get into that.
Speaker 3 (21:20):
What I was experiencing was just I was just I
just fell in love with creating flavors. Like once I
started one, it just snowballed into what else can I
figure out how to do?
Speaker 4 (21:34):
Flavors are different because he smokes them with the flavoring
like a lot of people will smoke the nuts add
some flavoring on, but even his there stirred every fifteen
minutes over an hour period with the flavoring on, sometimes
adding a bit more. So it's just the love put
in for a constant.
Speaker 2 (21:51):
I mean, it's the cool stybe sitting in it for that. Yeah,
he baby sits it.
Speaker 4 (21:54):
I mean every fifteen minutes for an hour for a
flavored nut, and those blueberry just come out with the
perfect amount of sugar on every single one. And so
that's that's the difference. I think of what he does too,
is the love but's put into it, absolutely enjoys it.
Speaker 2 (22:06):
And again everybody can go to I'd smoke that dash
Barbie bbq at dot com. So I'd smoke that dash
bbq dot com to get more. And you actually partnered
with us as well with very unique and you know,
moving into you know, another level of what you do.
But with the food truck food fights, the Tucsantasi shows,
(22:26):
food truck food fights, Rode to Snoop dogg Arizona bole
and you got to say the whole thing every time.
But you partnered with us, and you gave us a
secret ingredient, which again, thank you so much for doing that.
I hope that My hope was that the food trucks
would come back and want to work with you more.
I don't know if it's happened yet, but we can
always remind him if you want us to.
Speaker 3 (22:49):
I'd love any kind of interaction with any I love
handing out all of our stuff to whoever would want
to try it. It just for having them try it.
It's just it means the world.
Speaker 4 (22:59):
To me because you're partnered with aggl Master.
Speaker 9 (23:01):
Who is it.
Speaker 3 (23:03):
Yeah, I do have a few vendors that have our stuff, and.
Speaker 2 (23:09):
That was the mesquite smoked honey sacha and we've got
that here in studio and uh and it's it's in
a big bottle, which is appropriate because you need a
lot of this when you're eating.
Speaker 3 (23:21):
We actually sell it by the gallons.
Speaker 2 (23:23):
Oh man, See, that would be incredible. And I love
the ingredients too, because it's smoked, cold smoked Arizona honey,
siracha and key lime juice.
Speaker 3 (23:33):
That's it.
Speaker 2 (23:33):
That's it. Yeah, I'd love to do some kind of
a drink with this. I don't know if you've had
anybody do a drink with this yet, but I think
I'm going to do that, and I'm going to workshop
that and then mention, like.
Speaker 4 (23:45):
Some of us scha on the verge of like a
bloody Mary slash serracha kind of a drink. Someone mentioned
trying it out.
Speaker 2 (23:50):
No one has, but I'm writing that down.
Speaker 4 (23:54):
Topping it with his finishing uh, siracha infused salt on
the rim.
Speaker 2 (24:00):
See it's a full circle. You got everything there. And yes,
but when so we introduced this as a secret ingredient,
they had to use this, uh, and then they had
to collaborate with one of their other counterparts during the competition,
and the the creativeness from the chefs that came back
(24:20):
was next level. But everybody had that honey saracha that
was like it was, it was there, it was present,
it wasn't just washed out, uh, and it was really
impressed and it was really tasty. And this is it's
really great stuff. And by the gallon. Yeah, you can
go online and get it by the gallon, which is
(24:40):
what you'll need to do, because I mean.
Speaker 3 (24:43):
It goes on everything.
Speaker 2 (24:45):
I could do a smoke smoke pork butt with this
and it would be just that next level.
Speaker 3 (24:49):
Of den It's like beef candy, bailt candied bacon, candied bacon.
Speaker 2 (24:58):
You know what I would. I'm going to have to
with it and do the billion dollar bacon or millionaire
bacon or whatever they're calling it now. And I call
it pig candy because it caramelizes the sugars. I think
that's what I'm gonna do when I get home, Do
some pig candy and see how it comes out, because
it has the heat, it has the sugars in it already,
(25:19):
So just coat that win the bacon and throw it
in the oh.
Speaker 3 (25:23):
The last two minutes if you do it in the
air fire, last two minutes to do a little drizzle
on it. Let it cook it in.
Speaker 2 (25:31):
Fair enough. I liked the low and slow though, like
it takes twelve hours to finish this bacon because it
really just gets into every pore and every ounce of
fat that is in that bacon. But we'll have to
get some cold or pork butt for our pork butt
(25:52):
pork belly and do it. And with the audenn cured. Yes,
So so you went to sauces and again we've got
about a minute left. What were the challenges that you
were seeing with the sauces.
Speaker 3 (26:09):
Just trying to get the right ratio down like it
was either really sweet or overpowering. With the saracha, just
getting it down to the right ratio was probably the
biggest challenge. Once I got that down, awesome game on.
Speaker 2 (26:25):
And and it is. It is spot on. I mean
it's amazing. So everybody needs to go and try it.
And you're on a lot of the farmers' markets as well.
Then you do pop ups at different locations. You know
it's Saturday, so are you someplace today?
Speaker 3 (26:45):
Not today? This Saturday will be at old Publo Sellers
okay for their Valentine awesome, So you're Old Pelopolo Cellars
for and there You're gonna be there and we'll we'll
get a location from that when we.
Speaker 2 (26:57):
Get right back. We'll be right back with more from
the Tucson Tasty Show. Thank you to all of our
amazing sponsors. I'm your host, Wesley Source, Stay Tasty, Tucson. Hello,
this is Wesley's Source with the Tucson Tasty Show. With
(27:17):
every tasty bite from veeperimiumbef dot com, you get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving Verra Earl Premium Beef Exceptional
Premium Beef Flavor. Order online at vepremiumbef dot com. Again,
(27:38):
that's ve Perimiumbeef dot com.
Speaker 5 (27:43):
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 face,
family's nutrition and a child's educational outcome. Together, we can
(28:03):
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 (28:16):
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
(28:39):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 6 (28:43):
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
(29:06):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 7 (29:21):
Welcome to the Tucson Tasty Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating,
preserving and advancing the arts. And now it's time for
more tasty bites with your host, Wesley Source.
Speaker 2 (29:39):
Welcome back to the Tucson Tasty Show brought to you
by SOCA. 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. That's via Oral
Premium Beef, Tucson Family Food Project's Local First Arizona Portillo's
(29:59):
hot Dogs, Soka. Don't forget to check us out on
the tastyshow dot com or any of our social media's
and that's the Tastyshow dot Com. We're here in studio
talking to I'd smoke that, Steve and Candice, and we're
talking about where they're at today because today is Saturday,
(30:19):
and they're at the old Peblo Cellars and the old
old Peblo Sellers is at one or one eighty eight.
That's one zero zero eight eight North Saint Patrick Road, Tucson, Arizona,
eight five seven four two. And that's our that's our vineyard.
(30:40):
That's in the middle of town, perhaps right, which is wild.
It's that's It's one of the fun things about Tucson.
There's a lot of stuff that people just don't know
that it's there, yes, exactly, and we love it. But
you can check them out. What times are you there
today to so we're doing some vent ventrilo quy right now.
(31:05):
But that's okay. But you say they're doing wine tastings
as well, it looks like and they do that every
day of the week. But so you gotta go check
out some wine. Do they have any pairings with their wines?
Speaker 3 (31:19):
But they do wine tastings as reservations, but you could
just show up and they have a wine booth out
on premiss as well. You can get wine from them
as well.
Speaker 2 (31:31):
Cool. But are they pairing with I'd smoke that like
the nuts or the popcorn or the Okay, No, they're
not pairing with okay. See, we got to get them
to do that, and we gotta we gotta figure that out.
But we're we're we're excited that you're out in the
community everywhere. And how how do people find you?
Speaker 3 (31:53):
Mostly through our website or I'm sorry social media, mostly
through Instagram or Facebook. We post where every week, we
post where if we have new all the events, if
we have grand like new products, launching new products, launching
new buildings that we've got into we'll post everything. So
(32:17):
new locations, where the events are.
Speaker 2 (32:20):
I saw you post last week about a new location
that you're at, and it looked like a pretty big
spread of stuff for you. Where is that hout and
meat market out and meat market and how to meet
markets at Houghton and Irvington, h twenty second in Houghton.
I was too far south there. I was like, it's
(32:41):
closer to me, I swear, but hout to meet market
and twenty second in Houghton. But that's a big section
of the store because you had a lot of stuff
in there.
Speaker 3 (32:52):
Jonathan's a great guy. I brought him some samples and
he got very excited.
Speaker 2 (32:57):
It's good product, good flavors.
Speaker 3 (33:00):
He emailed back right away and soon we'll have some
other stuff in there.
Speaker 2 (33:06):
Awesome. That is great, And so let's talk about what
you brought in now. The box that you brought in
for us is a sample box? Is that what you're
calling it? The first thing I asked was is this
this or is this a subscription box? And how do
I sign up? But you said no, no, no, no.
Speaker 3 (33:27):
Not yet.
Speaker 2 (33:29):
But it's a pretty cool box. And we got some
stickers and we got the mesquite smoke, honey siracha again,
my absolute favorite, my favorite. I probably use this. I
use this on everything. I use it on my eggs,
I use it on mac and cheese, I use it
on everything. It's it just adds that level of flavor
(33:51):
that you know it's it's it's good. And when I'm
talking about mac and cheese, I'm not talking about when
we're making mac and cheese from scratch. We're talking about
like craft mac and cheese because a church set.
Speaker 3 (34:00):
Up actually really good on cream cheese.
Speaker 2 (34:02):
Oh see, that's what we should have done, is smoke
cream cheese. And then the honey come on for the
game last week, which was more of just a one
sided practice, but you know whatever, the and then the
barbecue seasoning. The barbecue seasoning again, I love the fact
(34:25):
that you have just straight ingredients. I don't have to
get a dictionary out to find out what it is.
You know, you got brown sugar, smoked peprika, garlic powder,
and you're smoking the paprika too, and which is great
because you can control how much. And then cayenne pepper,
mustard powder, smoked sea salt, which you're smoking, and then
(34:50):
black pepper. And this is gonna be This is gonna
be good in like steaks, chicken, everything.
Speaker 3 (34:57):
I made a dry tip with it. It was pretty good.
Chicken was really good.
Speaker 2 (35:04):
I'm just gonna put this on my brisket instead of
doing all the crazy stuff that I do. Just sprinkle
this on and be done and then smoked orange or
the orange sugar.
Speaker 3 (35:19):
That's my newest one. We just came out with this one.
Speaker 2 (35:23):
We tried at the at Savor because you're over at
Savor and you're like, yeah, I have some of this,
we can try that, and you put this out and
I was surprised by the amount of citrus that you
get off of it. But it's still really sweet. So
it's like a sweet orange and you know what, we
(35:43):
need to take this with us to coffee with the
two Ston Tasty Show. We do coffee with the Tusun
Tasty Show every Friday. We moved the location around because
we're trying to summort support the small businesses that are
in town, letting people know about, you know, the different
locations that are out there. This week or yesterday we
were at the Quino Quino gem In Mineral Show. Next
(36:05):
or this next Friday will be at Bertillo's hot Dogs.
Ten am. Everybody's invited. If you have a mug, you
get a free cup of coffee. If you don't have
a mug, o your hand. Yeah, yeah, right, we can't
give you a cup of coffee. It's hot because sou
but you have to have a twosan Tasty Show mug
to get a free cup of coffee. But it's a
(36:26):
lot of fun because it's a live stream. It's just
conversation coffee. Uh, and it's a good way to uh
jump in to our audience.
Speaker 3 (36:35):
Wow.
Speaker 2 (36:36):
And then the oh the smoked vanilla chie or chai
infused this one was I was putting this one on everything.
You gave me a little tiny bit and I was like, oh,
this is going to my coffee, this is going in this,
this is going in that.
Speaker 3 (36:51):
And huh I used that on a pork butt.
Speaker 2 (36:54):
You used this one on a pork butt and it
smoked vanilla chai infused. Sure, Oh see I can see that.
Speaker 3 (37:00):
All right right and almost tasted it came out pretty good.
Speaker 2 (37:04):
Yeah, I haven't done this pork butt in a minute,
but we're so busy it's just a matter of getting
getting time to do that. But it sounds like a
good idea. We need to definitely get in and do
a smoked pork. But but I would I would struggle
because I'd want that honey satch on that pork. But
we use I'll give out my secret. I don't care
because you can't reproduce it, but I use a lot
(37:26):
of the powdered uh, powdered honey. Oh yeah, yeah, And
I don't know if you've played with that, but that
had some good stuff.
Speaker 3 (37:37):
It's gonna be my next Oh there you go, a
bourbon rub.
Speaker 2 (37:43):
Smoked powdered honey. See, and if you don't know what
powdered honey is, you got to go to a specialty
store to get it, really, because you can't go I've
never seen it at like one of the regular grocery stores,
but I've seen it like Whole Foods and then a J's.
And then when I can't find it locally, I have
to go to the big Amazon. But they have it,
(38:06):
and it's usually pretty reasonable, and it's shelf life is
so long, and it's that really strong honey flavor. It's
almost like a caramelized honey. But I use that on
pork butts and I use it on the brisket as well.
I just mix it into the season because it helps
to get that bark a little bit, but it also
takes a little bit of that heat down, so you
get that sweet heat.
Speaker 3 (38:28):
Sounds great. I'm really hungry now.
Speaker 2 (38:33):
We have that effect on people. I'm told at every appointment,
we have that effect on people. But so where can
everybody find you? And in the last couple of minutes,
we need two things. What is your story of why
you or why you want to continue to grow this business?
(38:55):
And what's one thing everybody needs in their.
Speaker 3 (38:58):
Kitchen the one thing well we want to grow. I
just I'm so appreciative for just what Tucson has given
us in the short amount of time that we've started
this business. And I feel like I just want to
give back to two soon as much as I can.
I find joy in just feeding people. To me, it
(39:18):
brings family together unity. I just try to I like,
I like giving people good.
Speaker 2 (39:25):
Food, absolutely, and that's why we're doing the twos on
Tasty show. Right, It's all about the community and the
community that comes around food because that's what brings everybody together, right.
I Mean, you have a big family that's the meeting place.
I grew up in a big family. That was always
the meeting place when we got together. It was all
about the food. But it's always so good food too.
Speaker 3 (39:46):
I'd love to eventually get into hopefully like a restaurant
style and start cooking food, all right.
Speaker 2 (39:52):
And then what's one thing that everybody needs in their
kitchen then honey sracha, honey siracha, the mesquite smoked honey siracha.
I yes, I think I would agree with that. I
think that everybody that's tried it is I would agree
with that. I was trying to get there's a barbecue
guy that does really amazing barbecue, and I asked him
what kind of barbecue sauce he uses, and he uses
(40:15):
a commercial one and I was like, I'm gonna change
your mind right now. You're never gonna use that stuff again.
And I gave him some and he's like, Yep, you
definitely changed my mind. I just have to figure out
how to afford it, you know, then to work it
in because yeah, but it is good.
Speaker 3 (40:28):
Thank you.
Speaker 2 (40:29):
Where can everybody find you?
Speaker 3 (40:32):
I'd smoke that dash barbecue dot com, or I'd smoke
that barbecue on Instagram and Facebook we post where we're
at every week. We post any new locations that we've
entered or any new items that we've come up with.
Speaker 2 (40:49):
Awesome, and that's I'd smoke that dash bbq dot com.
Definitely go in and check it out, and if you
have any questions for Steve or Candice, you can always
send them through us or go to one of their
social media's. We're gonna have everything tagged out next week,
(41:11):
so all the clips from today's show. Definitely go and
check them out because that's what you'll be able to
see all the cool stuff. We'll be right back after
this break. We have a special guest on the next
segment and it's a unique one for sure, and I'm
really excited about it. Everybody else is. It's gonna be
a lot of fun. So definitely stay through the break.
(41:34):
We'll be right back. Stay Tasty, Tucson. Hello, This is
Wesley's source with the two soon Tasty Show. With every
Tasty bite from the Premiumbeef 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
(41:56):
for more than twenty one days giving verra or Ol
Premium Beef Exceptional Premium Beef Flavor. Order online at VE
premiumbef dot com. Again, that's ve Premiumbeef dot com. Hi.
Speaker 5 (42:11):
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
(42:34):
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 (42:44):
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
(43:06):
dot com and discover what you've been missing. Stay tasty. Tucson.
Speaker 6 (43:11):
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
(43:34):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (43:45):
Welcome back to the Tucson Tasty Show, brought 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. Viraal, Premium Beef,
Tucson Family Food Project, Local First, Arizona, Portillo's hot Dogs
(44:05):
Soaka don't forget to check out our website. That's the
Tasty Show dot com. You got to check out the membership.
We just rolled that out and we're partnering with some
of the best restaurants in town, if not the best
restaurants in town. You can get those secret menu atoms
with that secret password and it's only ten dollars a month.
We have a special guest in studio today. We have
(44:28):
the owners of Unicorn Zebra. How you doing today?
Speaker 3 (44:31):
Great?
Speaker 8 (44:32):
Thanks thanks for having us as well.
Speaker 2 (44:33):
For coming in. It's been a long time coming. Yeah,
but we're all so busy, so we definitely understand. And
so tell us what what Why don't you introduce yourselves
and then tell us what the Unicorn Zebra is.
Speaker 8 (44:48):
Yeah, let me go first. I'm Lawrence and you can
hear the accent. It's not a normal accents, right, So
I'm hoping that everyone that listens to this can kind
of understand what I say. I do a bit of
teaching as well, and often I get students that go, huh,
what are you saying? It's still English, So hopefully everyone
(45:10):
understands what I'm saying. Yeah, we've been in Tucson for
six seven years. We came to Tucson with a company
transfer in the mining sector and kind of just fell
in love with Tucson and stuck around and wanted to
integrate ourselves more into the community. And that's why we
started a little business. Yeah.
Speaker 9 (45:31):
Yeah, And you know, we're a husband and wife team.
We're both engineers. Funny enough, that's kind of our background.
When I moved to the US, I just quit my job.
I was actually in the food and beverage industry in Africa,
So I ran Africa's biggest restaurant, the supply chain, So
(45:52):
we're talking twenty five hundred restaurants that kind of thing.
So anything that was made and moved in that kind
of thing. And when I got yeah, I just quit
my job and just started And if you don't often
do that in life, right, So took the decision to
just kind of take the leap and do something that
we really wanted to do. And so we decided to
pursue something in the food and beverage space because we've
(46:13):
always been foodies and we've kind of traveled all over
the world and we loved Tucson, but we also felt
that we could maybe bring something that maybe isn't currently
in Tucson, or at least abundantly in Tucson, and there
was an opportunity in that space, absolutely.
Speaker 2 (46:27):
And unicorn zebra, that's quite a unique name. Tell me
about tell me about that.
Speaker 3 (46:35):
Yeah.
Speaker 9 (46:36):
So, I mean we actually started this journey pursuing micro brewing.
And we were sitting in a local pub eating dinner,
and we have a ten year old daughter who was
sitting with us. She was you never really think that
she's listening to our conversation until she injected something. And
we were discussing what can we name micro brewery if
(46:58):
we wanted to do that, and we were talking about
animals from Africa. We thought, you know, what about a zebra?
We say zebra, you say zebra. And as we said that,
she looked up and she said, but it's got to
be a unicorn zebra. And so we were like, we
looked at each other and they're like, hey, that is
so super weird that it's kind of cool, and we
went with it.
Speaker 8 (47:16):
It's definitely but there's more too that if you look
at the name, and it's got different meanings as well. Right,
So if you look at zebra from a business point
of view, it's a common term for a business that
integrates into community gives back to community, and that's kind
(47:37):
of important to us because, like we said, we love
being here, We enjoy the people in Tucson, and we
really want the business to be part of the community.
And a lot of the stuff that we bring into
the business comes sourced from the local community. You can
see the hat now I'm on radio, so you can't
see the hat.
Speaker 2 (47:56):
But the hat is made locally. It's the lady that.
Speaker 8 (48:00):
Makes this hat has been selling different versions of it,
but we really liked it and we ask it to
make one for the business. So this is kind of
our merch and it's a good example of the zebra part.
The other part where the unicorn is from an alcohol
point of view. If you're a bourbon person especially, there's
(48:20):
a lot of YouTubers out there that talk about unicorns
and those are the bourbons that are kind of hard
to find, and we try and source those and bring
them into the business. So if you go there, you're
going to see a few of that. And that kind
of speaks to the environment where you can find something
special and enjoy it in that space that you can't
necessarily find elsewhere.
Speaker 2 (48:42):
Understood, and so you have you have a you have
a place downtown. Where is your place downtown?
Speaker 9 (48:53):
Yeah, so it's kind of tucked away. It's close to everything,
but people don't always know where to find us. On
eighty two South Stone kind of what is right. You
can actually see Saint Augustine's Cathedral out of some of
the windows, so just there's only a parkade between that
building and us, and it is cool because we do
(49:14):
have a parkade, so that's always a complaint downtown, and
so it's pretty convenient in that sense as well.
Speaker 2 (49:19):
Absolutely, And so Stone, what's a good cross street there,
Broadway and Stone. Yeah, and yeah, no, it's a great location.
And then you have unique cocktails that you're looking at
you you're doing down there, tell us about some of those.
Speaker 9 (49:38):
Yeah, I mean we try to merge some of the
our South African some kind of gins and that kind
of thing from urban cape town wines, that sort of
thing with a lot of the local community products. So
maybe you need to.
Speaker 8 (49:56):
H it's not just a cocktail kind of vision. So
we try to have something for everyone because it's more
about the experience. So you go there maybe in a
group to have a good time and relax, or you're
going there with someone special and you want to spend
some time with that person. So in order to do that,
if we just leaned in on bourbon, for example, we're
(50:18):
going to alienate other people and just driven the experience.
So we try to be a little bit of everything
when it comes to the product offering. So yeah, we
got bourbon, we got tequila, all those things, and then
on the cocktail side again bringing some unique ingredients together
that showcases Africa and Southern Africa, but also with a
(50:39):
strong Tucson influence, we are going through a strong drive
to make sure that the quality is super high. So
everything that goes in there is fresh. If I see
anything concentrate or anything in that bar, I kind of
lose my cool and that gets thrown to be destroyed.
And yeah, so quality is important to us.
Speaker 2 (51:02):
It's part of the experience.
Speaker 8 (51:03):
You want to have a good time, you want to
have a quality experience with friends. So the cocktails represent
that and it's a journey we're constantly looking at how
we can improve upon those. We are not in a
space where we think, you know, we're so serious. We
take ourselves so seriously that we do everything perfectly. We
don't do that. We constantly try and get better and
(51:26):
feedback is super important to us.
Speaker 2 (51:29):
What would be one cocktail that you would have to
you would say, this is what you need to try
when you come in. Everybody needs to try this one.
Speaker 9 (51:36):
Well, I think probably our signatures the flaming horn, the
flame seem to be getting bigger over time, so it's
more like it's a pretty I was there on Saturday
night and there were flames all over the place. Was
it was like, I have to make sure we know
where the fire extinguisher is. No, but it's it's it
comes in a zebra cup. It's a very it's our
(51:58):
unique little cup. You can actually you can buy that
as well as part of our merch. But so I
would say that's probably your signature drink that people love
to have, take pictures of it, enjoy the whole the
theater around the production of that actual product. But we
do try and you'll see our menu isn't it isn't
(52:21):
a very very extensive menu. We have some core cocktails
that we keep on the main menu, and then every
month we have some seasonal drinks. We've had some some
sweeter stuff on the menu just for Valentine's Day, but
after that we're really going to lean into, you know,
a new exciting menu. I don't want to give too
much away, but there's there's always going to be something
(52:43):
new and interesting. And then again, you got the core menu,
and so we want to we make sure on our
core menu we have some some mescal offering a little
bit of rum and a little bit of bourbon and
that kind of thing very carefully put together. But if
you're looking for the drama and the theater, it's definitely
the Unicorn horn with the flames coming out of the head.
Speaker 2 (53:02):
And such a cool cup as well. And I definitely
have to check out you and Coornzebra Tucson dot com
and you can check out all those pictures, but you
can just go down and check them out as well. Right,
do we need reservations at this point? You guys are
so busy that the lines out the door.
Speaker 3 (53:19):
Right.
Speaker 9 (53:20):
We have had moments where people have had to walk
turn around because you know, it gets really busy on
Saturday nights and that sort of thing, and certainly on
events like Near's Eve, it was it was quite quite intense,
but which we love, we love, so.
Speaker 2 (53:38):
Yeah, there is.
Speaker 9 (53:39):
So what we did is we opened the upstairs area
as well, so there are two different levels to it,
which kind of makes the business unique in that sense,
and that that helps with the capacity management. But in
the short answers, No, you do not need to make
a reservation, just come on over. And we have had
we've found people sometimes chilling out in the lobby and
we bring up extra is if we need to. I
(54:01):
mean we always welcome people. You welcome to stands at
whatever fair enough.
Speaker 8 (54:06):
And Saturdays are busy and Thursdays are acoustic nights, so
very cool high every Thursday night. So those all kind
of busy nights, but you know people they are. We've
got upstairs and we are focusing on the basement area
as well now that we've been using for events.
Speaker 3 (54:23):
It's going to come on.
Speaker 9 (54:24):
Yeah, the basement's pretty cool. It's pretty sizable, and it's
it's really like it's it's an empty basement, but we
transform it into something that's really quite magical with lighting
and specific furniture furnishing, and that's that sort of thing.
Speaker 2 (54:39):
For that kind of event space. How many people can
you put in there? One hundred people? Yeah, that's awesome
and and you have a stage and everything else. Very cool,
and then you are adding opening up more of the
there's a hotel attached.
Speaker 8 (54:54):
Yes, that's the exciting bitch, right, so you can see
I'm a.
Speaker 2 (54:57):
Bit sweaty today because it looks like I haven't. Yes,
I'm a small business owner. Two again.
Speaker 8 (55:05):
Yeah, so tell has been going now for what two weeks?
Speaker 9 (55:08):
A Yeah, so we got we have a couple of rooms,
a few rooms that we've.
Speaker 2 (55:13):
Opened and and we'll actually do some b roll on
this and we'll get that posted out on social media.
Thank you so much for joining us today on the
Tucson Tasty Show. Thank you to all of our amazing
guests and sponsors. That's very eal, Premium Beef, Local First Arizona,
Tucson Family Food Project, Pertillo's hot Dogs. Thank you for
tuning into the Tucson Tasty Show. Remember to savor every
(55:35):
delicious bite and keep those taste buds excited. We'll see
you soon and we'll see you next week. Stay tasty, Tucson. Hello,
this is Wesley Source with the Tucson Tasty Show. With
every tasty bite from me Epremiumbeef dot Com, you get
(55:56):
Premium Beef Flavor from the amazing ground beef to 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, that's ve Premiumbef dot com.
Speaker 5 (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 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
(56:38):
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
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.
Speaker 6 (57:18):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift, and give back
a Tucson for 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
(57:41):
for your next gathering or even workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet