E49: Fresh in Mesa ft. Eric Walters
On this week's episode of the City Limitless® podcast, we're kicking off our Fresh in Mesa chat with a conversation all about farm-to-table, farm-to-community connections and the people who make our local food scene so special. Eric Walters, co-founder of a taste of az, joins us at Arizona Distilling Co. in downtown Mesa to talk about why the story behind a dish matters just as much as the first bite.
“It brings people closer to their food and it makes people more intentional. That’s what it’s always been about for me, that depth of character behind the food and the people.” - Eric Walters
Eric's storytelling journey started in 2016 in a walk-in closet with no ventilation, where he and a longtime friend recorded a music podcast over Skype. A recurring segment called "What Are You Drinking?" led to shout-outs for local craft breweries and before long those breweries were inviting him in. That spark became a mobile podcast that took Eric out of the office and into taprooms across Arizona. A chance conversation with a chef who foraged wolfberries and mesquite pods opened his eyes to the incredible food happening here and a taste of az grew into a home for stories from across the state's food and beverage community, from Mesa favorites to award-winning kitchens.
Throughout the episode, Eric makes the case that a great food story is never just about the dish. It's about the person behind it and the journey of every ingredient. He shares how innovative chefs build menus around what’s in season, calling farms like Steadfast Farm, to ask what they have right now instead of shipping ingredients in. He explains how that approach honors the desert, conserves water and leads to unforgettable plates featuring things like pickled cholla buds. For anyone who pictures Arizona as nothing but tumbleweeds, Eric says the desert is full of life for those who know where to look.
Relationships are at the heart of it all. For the farmers and restaurant owners Eric highlights, the work is rooted in passion and a reliance on one another to thrive. Eric encourages local businesses to share where their ingredients come from, because when diners learn the bun on their burger was baked three miles away, a simple meal becomes an experience worth talking about.
That connection comes to life on the farms around the East Valley. Whether it's a farm tour at Schnepf Farms, a seasonal visit to Vertuccio Farms or a coffee at Steadfast while the spinach grows just steps away, these places give people a true sense of home in a state where so many of us are from somewhere else. For a closer look at food production on a larger scale, Eric recommends touring Queen Creek Olive Mill to see how Arizona olives make their way from tree to table.
Be sure to watch the full interview on the City Limitless® podcast and discover how Mesa and the surrounding area’s farms, chefs and makers are bringing people closer to their food one story at a time. You won't want to miss it!
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