Glendale Business Is Reducing Restaurant Waste With Oil Recycling And Filtration System
When Matt McMahon sold the Outback Steakhouses he owned, he thought he was exiting the restaurant business for good. But SK Oils, Inc., a Glendale-based oil packaging and distribution company, pulled him back in.
How a zero-interest loan helped a Black organic farmer put down roots in southern Arizona
When John Benedict drove from Philadelphia to rural southern Arizona in a van he bought for $1,000, he had no intention of becoming a farmer. He just knew he wanted to leave city life behind.
Now Benedict owns Desert Sky Produce, cultivating organic beets, carrots, strawberries, broccoli, cabbage and more, thanks in part to a zero-interest loan for entrepreneurs of color from Community Investment Corporation.
Tantalizing ingredients are available at this new Tucson specialty grocery
Seared Living is one of Tucson’s most unique grocery stores, with a vast, colorful wall of cooking oils, specialty products including Tucson’s famous Barrio Bread and a recipe board to inspire any home chef.
Local bank helps Tucson restaurant expand nationwide
From selling 50 tamales on the first day they opened to 10 million a year now, the owners of Tucson Tamale Company say one key to success was choosing a local bank.
“The decision-makers are local, and they are invested in our success.”
Here are the 2023 Devour Culinary Classic winners
A panel of top food critics and journalists from around the country personally tasted 70 dishes and beverages at the 2023 Devour Culinary Classic, scoring on taste, presentation, degree of difficulty and creativity. A new award, the Heritage Medal, recognized the best dishes with indigenous, heirloom, locally sourced or desert-adapted ingredients.
Growing Food with Heart
The Heart & Soil People’s Garden in South Phoenix is part of a movement to replace food deserts with thriving urban farms on previously vacant and underutilized land.
GLOCULL Pilot Projects: Coalition of Farmland Preservation
Local First Arizona recently introduced an ongoing series about GLOCULL Pilot Projects, a series of projects aimed at moving the needle toward a thriving local and sustainable food economy with both local and global support. With ongoing partnerships with ASU’s School of Sustainability and School for the Future of Innovation in Society, City of Phoenix, and City of Tempe, we will continue to explore these innovative projects. The first project was a Coalition of Farmland Preservation.
Local First Arizona Partners Are Growing a Sustainable Food Economy in Arizona
Food Systems sit at the intersection of water, energy, and food—we need each of these components to produce the other components- they are interdependent industries. Diving into this Food-Water-Energy (FWE) nexus to address social, environmental, and economic issues, while ensuring there is enough healthy and affordable food to feed our community, is a complex endeavor.