Monika Woolsey of Hip Veggies on Indigenous-Inspired Cocktails, Local Farmers, and More

August 17, 2016 - garden totes

Monika Woolsey of Hip Veggies on Indigenous-Inspired Cocktails, Local Farmers, and More

From now until we tell a 2016 book of Best of Phoenix, New Times is fixing 100 Tastemakers — members of a internal culinary village who assistance figure a approach we eat, drink, and consider about food in Phoenix. Some you’ll know, and for others, it’ll be a initial introduction, though any chairman on a list deserves a curtsy for assisting make a city so delicious. Oh, and while you’re here, be certain to check out a list of 100 Creatives.

40. Monika Woolsey of Hip Veggies

Monika Woolsey wants we to eat cactus. So most so, in fact, that her advocacy firm, Hip Veggies, sells receptacle bags with a aphorism “Shut adult and eat your nopales!” It’s only partial of her work to get some-more people to eat internal dishes and to assistance emanate entrepreneurial solutions for communities that that miss entrance to healthy internal foods. The registered dietitian recently launched an inland dishes brand, Modern Metate, and also provides bilingual nourishment services to a Milwaukee Brewers during their Maryvale complex.

Today, she dishes on her stream mania with South American food and her favorite internal food resources. 

My go-to place for indigenous-inspired cocktails in Phoenix is LON’s during a Hermosa Inn. There is zero improved to top off a day than enjoying one of a implausible monsoon sunsets over a mesquite immature on this pleasing patio. we don’t take for postulated that people transport from all over a universe for a knowledge we get to call my backyard.

The best-kept tip in Phoenix is our landscape! There are so many dishes in a yards we possibly don’t use or don’t know how to use. We have not even started to daub that culinary potential.

Right now I’m totally into South American and Caribbean food. My ball work has introduced me to so many engaging universe cuisines that we am now crazy about! Arepas, mofongo, pupusas, salchipapas, pastelón … all so delicious. Don’t get out of this life though exploring these foods!

And totally over superfoods. Oh, wait. we was never into those in a initial place.

If we were a veggie I’d be an I’itoi onion, of course! Those feverishness and drought-tolerant guys are totally indestructible. Our extraordinary kindergarteners during Cesar E. Chavez Leadership Academy kept digging them adult … we’d put them behind in a ground, and they would keep on truckin’. When it came time to harvest, a volume of augmenting that had happened subterraneous was incredible. On a new erotic day, after we killed ourselves to lift a garden by a summer heat, and even a zucchini gave up, a proud immature I’itoi unexpected popped adult as if to say, “Hey! Where did everybody go?” That is how I’d like to be. 1. Resilient and determined 2. Doing a secret work that matters in a finish 3. Fresh and eager regardless of a circumstances.

My 3 favorite food resources in metro Phoenix are: 

1. Our internal farmers. They feed approach some-more than their felllow Arizonans. No matter where we shop, from farmers marketplace to large box, if we buy produce, there’s a good possibility we support an Arizona farmer. They do their work in some mostly unequivocally upsetting conditions. In any climate, tillage is a labor of love. In Arizona, it requires a special dedication. We are impossibly propitious to have them as a neighbors and internal resource.

2. Native Seeds/SEARCH formed in Tucson. This nonprofit is augmenting a overdo participation in Phoenix. Best apparatus ever for anything inland foods-related.

3. The internal landfill. The volume of things we chuck in there since we don’t use it wisely, or even commend it as edible, is something we wish we can all revoke together. It’s a large pursuit to tackle, though we’ve got a good group of tastemakers and unequivocally intelligent people here in Phoenix who are simply able of holding it on. we demeanour brazen to addressing a plea with all of them.

The 2016 Tastemakers so far: 

100. Aaron Chamberlin of St. Francis and Phoenix Public Market Cafe
99. Ross Simon of Bitter Twisted Cocktail Parlour 
98. Debby Wolvos of DW Photography
97. Anibal and Salem Beyene of Café Lalibela Ethiopian Restaurant 
96. Bo Mostow of Uptown Farmers Market
95. Julian Wright of Pedal Haus Brewery
94. Stephen Jones of The Larder + The Delta
93. Eric Glomski of Page Spring Cellars
92. Richard Bock of Giuseppe’s on 28th
91. Walter Sterling of Ocotillo 
90. Daniel Sevilla of Angry Crab Shack
89. Doug Robson of Gallo Blanco and Otro Cafe
88. LaDawn Driscoll of Liberty Market
87. Jason Calhoon of The Shop Beer Co. and Side Kick Cold Brew
86. Tim and Kim Cobb of United Lunchadores Street Gourmet
85. Micah Olson of Bar Crudo and Okra Cookhouse and Cocktails 
84. Paola Embry of Christopher’s + Crush and The Wrigley Mansion
83. Jared Porter of The Clever Koi
82. Diane Corieri of Evening Entertainment Group
81. Erich Schultz of Steadfast Farm Shares His Go-To Place For Beer That Tastes “Like Arizona”
80. Jeff and Leah Huss of Huss Brewing Company
79. Aaron Pool of Gadzooks Enchiladas and Soup
78. Diana Santospago of The Maine Lobster Lady food lorry
77. Gio Osso of Virtu Honest Craft and Nico Heirloom Kitchen
76. Lauren Bailey of Upward Projects
75. Rodney Hu of Arizona Distilling Company and Yucca Tap Room 
74. Jacob Cutino of Homeboy’s Hot Sauce
73. Country and Sergio Velador of Super Chunk Sweets and Treats
72. Dean Thomas of Cornish Pasty Co.
71. Jennifer Caraway of The Joy Bus
70. Scott Holmes of Little Miss BBQ
69. Jared Allen of Proof Artisan Breads
68. Steve McFate of McFate Brewing Company  
67. Mel Mecinas of Four Seasons Resort Scottsdale during Troon North
66. Jessa and Dan Koppenhofer of Gilbert Farmers Market
65. Todd and Kelly Bostock of Dos Cabezas WineWorks
64. Ryan Probst of Odelay Bagel Co.
63. Diana Brandt of AZFoodie
62. Benjamin Butler of Hayden Flour Mills
61. Jim and Maureen Elitzak of Zak’s Chocolate
60. Michael Babcock of Welcome Diner and Welcome Chicken + Donuts
59. Nick Ambeliotis of Mediterra Bakehouse
58. Peter Kasperski of Cowboy Ciao and Kazimierz World Wine Bar
57. Kimber Stonehouse of LGO Hospitality
56. David Tyda of EATERAZ and Arizona Taco Festival
55. Pavle Milic of FnB
54. Pat Christofolo of Santa Barbara Catering Company and The Farm during South Mountain
53. Brandon Casey of The Ostrich
52. Jonathan Buford of Arizona Wilderness Brewing Co.
51. Sasha Raj of 24 Carrots
50. Rob Fullmer of Arizona Craft Brewers Guild
49. Bill and Lillian Buitenhuys of AZ Bitters Lab
48. Ramona Button of Ramona Farms
47. Justin Piazza of La Piazza Al Forno and La Piazza PHX
46. Andrew Gooi of Food Talkies
45. Jason Raducha of Noble Bread and Noble Eatery
44. Ty Largo of Awe Collective
43. Christopher Gross of Christopher’s and Crush Lounge
42. Heidi Lee of Into The Soup
41. ET Rivera of Tres Leches Cafe

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