Cheese, Wine, and Passion: Crafting Unique Experiences in Chandler, Arizona
Mingle & Graze
Wine, Cheese, and Passion: Crafting Unique Experiences in Chandler
Pete and Oren host Mahfam Moeeni-Alarcon, owner of Mingle & Graze in downtown Chandler and the wine shop Spin the Bottle, to discuss her 20+ years in the restaurant industry and how Whole Foods training led to a cheese-focused concept. Mahfam explains building charcuterie boards and grazing tables, teaching customers how to eat and pair cheeses, and sourcing higher-quality imports from small family creameries while avoiding mass-produced "deli cheeses" and bioengineered rennet concerns. She describes educating customers through tastings and classes, emphasizing how aged cheeses can be easier on lactose-intolerant diners, and shares the Adopt-an-Alp program and tariff impacts. The conversation also covers small-lot wines, ingredient transparency, Arizona winemaker relationships, and why she chose Chandler for family and community involvement, with possible future expansion and a local farm cheese-making connection with Orin.
00:00 Welcome and Banter
00:36 Meet Mingle and Graze
03:35 Why Cheese First
04:44 Teaching the Board
05:43 Arizona Charcuterie Scene
07:46 Ingredient Quality Matters
10:25 Educating on Price
12:23 Producer Stories and Alps
14:07 Will Arizona Make More
18:02 Learning Cheese at Whole Foods
21:09 Seasonality Mold and Health
22:24 Aged Cheese Digestion
22:48 Quality Ingredients Bellwether
24:23 Wine Shop Philosophy
25:31 Small Lot Wine Benefits
27:25 Arizona Winemaker Connections
28:56 Craft Curiosity Trend
30:57 Why Downtown Chandler
33:57 Chandler Culinary Momentum
36:50 Local Farm Cheese Plans
39:49 Wrap Up and Next Steps
6 Sept 2025
Exploring Arizona's Flourishing Grain Chain with Jeff Zimmerman and Don Guerra
Exploring Arizona's Flourishing Grain Chain: The Desert Harvest Podcast
In this episode of the Desert Harvest Podcast, the hosts discuss Arizona's local grain economy, focusing on sustainable farming and culinary excellence. They are joined by special guests Jeff Zimmerman, co-founder of Hayden Flour Mills, and celebrated baker Don Guerra of Barrio Bread. The conversation covers the journey of developing Arizona's grain chain, emphasizing the importance of local, heirloom grains, the challenges of modern agriculture, and the benefits of sustainable farming practices. They also explore the collaborative efforts needed to support a thriving local food system and the role of young farmers in the future of agriculture. The episode highlights the connection between high-quality, nutrient-rich foods and overall well-being.
00:00 Welcome to the Desert Harvest Podcast
00:09 A Secret Jiu-Jitsu Advantage
01:09 Introducing Special Guests
01:32 The Story of Hayden Flour Mill
03:41 Building Arizona's Grain Economy
05:06 Challenges and Innovations in Farming
14:34 The Journey of Hayden Flour Mills
19:17 The Grain Chain Collaboration
33:10 The Importance of Eating Different
34:10 A Memorable Dining Experience
35:23 The Importance of Nutrient-Rich Food
37:07 Chemical Use in Farming
40:52 Health Impacts of Farming Practices
43:20 Challenges and Opportunities for Young Farmers
48:50 Sustainable Farming Models
54:40 Economic Realities of Modern Farming
01:00:43 The Future of Farming and Food Systems
01:05:53 Conclusion and Final Thoughts
8 Aug 2025
Discovering the Digestibility of Bread: Insights from European Techniques and Ancient Grains
In this episode, we delve into why bread and pizza in Italy may be more digestible than their American counterparts. The discussion centers on differences between European and American bread-making techniques, particularly focusing on types of wheat and fermentation processes. Experts Don Guerra, a master baker, and hosts Oren and Pete, highlight the significance of ancient grains, like einkorn, and traditional sourdough methods that contribute to better digestibility and health benefits. They explore the role of wheat varieties, fermentation, and agricultural practices in crafting nutritious and delicious bread. The conversation also touches on the negative impact of modern industrial practices, such as the use of glyphosate, and how local sources like Arizona's Hayden Flour Mills are leading a healthier, more sustainable approach to bread-making.
00:00 Introduction: Missing Italy
00:19 The Magic of Italian Bread and Pizza
00:55 New York Times Article Validation
01:55 Guest Introduction: Don Guerra
04:42 Understanding Wheat Types
08:04 Fermentation Process in Bread Making
17:45 The Lifecycle of Bread
22:31 Agricultural Practices and Health Impacts
26:28 The Rise of True Sourdough in America
27:23 The Patience and Complexity of Bread Making
28:42 Arizona's Unique Agricultural Environment
30:38 The Impact of Glyphosate on Health
34:09 The Growing Popularity of Sourdough
37:37 Community and Transparency in Baking
43:08 The Importance of Ingredient Transparency
47:40 Conclusion and Future of Barrio Bread
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
YouTube views
70,381
Score snapshot 15 Sept 2025
Apple Podcasts (US)
5.0 / 5
1 ratings
Podcast Authority Score: 27 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
26
Social presence
0
YouTube
72
Engagement
0
Contact Desert Harvest: Arizona's Culinary Bounty
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