Dazzle your tastebuds Sept. 28 at Dining for Dreams
Five women food entrepreneurs will dazzle the tastebuds of a lucky few at Dining For Dreams on Sept. 28.
The intimate evening of camaraderie and conversation features a three-course dinner catered by graduates of Local First Arizona’s business accelerator programs. Get your tickets now!
This Tucson brewery is helping an up-and-coming meadery make its mark
It’s not every day that a company takes a potential competitor under its wing. But Local First Arizona members Dillinger Brewing Company and Brillé Mead Company are proof that symbiosis in business can be successful. The owners agree: Tucson is just that kind of collaborative place.
Tempe Restaurants Help Transform Food Scraps Into Farmland
On May 31st, something transformational was cooking at Mundo Grill, a restaurant located along the light rail on Apache Boulevard in Tempe. A diverse group of 20 business owners, residents, food producers, and businesses support experts along with Tempe city staff and officials banded together to launch the Tempe Circular Economy Pilot, putting restaurants in the driver’s seat to put an end to food going into the landfill while saving on costs and regenerating Arizona’s environment & food system.
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.
Certifiably Delightful: Tucson Frozen Yogurt Shop Goes Green
A Tucson favorite that's been serving up homemade frozen yogurt for over 25 years has gone Green by becoming Arizona Green Business Certified. Frozen Delight owners Cleo & Jose Terrazas pride themselves on opening one of the first frozen yogurt shops in Tucson, and now they are one of the first to implement innovative solutions that make the business more sustainable.
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.
Mesa grandmother turns “wicked” delicious cookies into success
Adela Nevarez dreamed of turning her lifelong love of baking into a business. With a little help from Local First Arizona, the Mesa grandmother’s Wicked Mix Cookie Company is quickly findings fans.
GLOCULL Pilot Project Series: Proposed Policies and How to Get Involved
If you’ve been following the GLOCULL Pilot Project Series, you are familiar with the innovative stories of farmland, sustainable business, and indigenous foods projects, but you might be wondering what’s next for GLOCULL partners at ASU’s School of Sustainability and School for the Future of Innovation in Society, City of Phoenix, and City of Tempe. We turned our focus toward what policy work needs to be done and where small businesses, food producers, and advocates can focus their efforts in 2021.