The Modern Revolutionary: Oren Molovinsky

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THE MODERN REVOLUTIONARY: OREN MOLOVINSKY

Episode 6

Opreating Partner OF Farmboy and Molovin Farm 

Farmboy is a casual, counter-service restaurant that fuses the mouth-watering taste of smoked meats (aka barbecue), with the quintessential sandwich, soup and salad menu.  Offerings include pulled pork, chopped beef, and smoked chicken salad; while also featuring house-made veggie burgers, veggie chili, and 2-3 soups daily.

Guests can expect a completely made-from-scratch kitchen, with quality rivaling most fine dining restaurants.  All dishes are prepared to order, and a variety of local meats are constantly emerging from the rotating wood-fired smoker, which is at the center of the restaurant.

Guests at Farmboy enjoy authentic Smoked Meats and Sandwiches, in a rustic and comfortable environment.  The restaurant is designed specifically to ensure an engaging dine-in experience or a quick and efficient carry-out experience.  The meats are primarily smoked or grilled, using real Arizona wood, ensuring a “low and slow” approach to barbecue.

The traditional culinary elements of Farmboy are accentuated by locally sourced ingredients, with meats that are raised and butchered nearby.  Long fermentation sourdough bread is baked on site, with Heritage grains grown in Arizona.  Fresh fruits and vegetables are grown by local farmers and are typically harvested right before they are delivered.  Farmboy strives to purchase whole foods and ingredients that are not processed, and if minimally so, they are handled by small family-owned operations that handle as much of the process as possible.

Price points for farm-to-table cuisine are typically very high, and available only in upscale restaurants.  Farmboy solves this omnivore’s dilemma by utilizing the “nose to tail” approach to meat purchasing; taking advantage of the “lesser cuts” by using traditional smoking methods, which turns top rounds into tender roast beef; chuck roasts and briskets into rich cuts of smoked beef; and the trimmings for wood-grilled burgers (sliders).  Local poultry is smoked whole, one of greatest delights of smoked meats.  Pork is smoked by the “half hog”, with almost all the delicious cuts blended into pulled pork; all prepared in front of the guest in a large wood-fired J&R smoker; displayed for all guests to see the entire cooking process unfold.

Arizona Craft Beers and Wines are offered and are carefully selected to pair well with our menu items.  Farmboy also offers a traditional Margarita cocktail, over ice, made with “Naked Juice” and 3 Amigos Organic Tequila, which is farmed and distilled in Jalisco, Mexico by an Arizona farming family.

Farmboy highlights the best of Arizona; with an emphasis on excellent quality, and a menu that appeals to all diners.  However, behind the menu lies a deep-rooted passion for building the local family farm economy; and bringing farmers and producers together with their community.

Farmboy Market, Meats, Sandwiches

 

www.farmboyaz.com

www.facebook.com/farmboyaz

Oren has been working in restaurants since 1986; and in foodservice management since 1990.  With a rich career working his way up from a dishwasher and prep cook, through the ranks to Vice President of Operations for two large restaurant groups.  Prior to opening Farmboy, Oren has opened and operated well over 70 restaurants in his career; including Delicatessens, bagel cafes, hotel restaurants, fine dining restaurants, and most recently has been the largest operator of the rapidly growing Freddy’s Frozen Custard & Steakburgers.  Oren has led the opening of over 25 Freddy’s; and has operated Freddy’s in 10 states throughout the US.

Prior to moving to Arizona with his wife Diana, and their 5 kids in 2011; Oren was the managing partner of several fine dining restaurants in the Washington, DC area for over 9 years.  In this role, Oren led a group of restaurateurs and chefs to form a local buyer’s group, which purchased meats, cheeses, eggs, vegetables and fruits from local farmers and producers; mostly in Virginia.  Oren personally coordinated the farm tours, purchasing agreements, processing, and logistics of getting all of these meats from “farm to table”.  This group, known as Farm to Table DC, purchase an average of $1,000,000 per year of local, natural & organic products.  All of these funds went directly to the producers, there were no middlemen.  Oren became an expert in developing “nose to tail” menus; which is a culinary term for purchasing all the meat and edible items from the cattle, pigs, lamb, and chickens that the group could purchase.  This led to many farms and farming communities expanding their capacity to provide for the many chefs who were clamoring for local products.

In 2011, Oren and his family had the opportunity to move to Arizona, to be closer to family.  He and his wife Diana purchased 3.5 acres in Chandler, AZ on a Maricopa County island, which is now Mo’lovin Farms.  Installing an irrigation system that feeds off of the Roosevelt Water District Canal, Oren & Diana have planted over 350 fruit trees and plants.  Additionally, they have successfully planted and harvested heirloom vegetables and will continue to do so.  The Molovinsky’s are committed to farming organically, without the use of any chemicals.  Growing organically ensures superior soil, and the result is superior produce.

Oren serves on the Advisory Board for Playworks-Arizona, a non-profit focused on anti-bullying and inclusion in Arizona schools; specifically focused on Title-1 schools.  Oren has been involved with Playworks-Arizona since 2011.

Oren is also a partner, and the President of a critically acclaimed restaurant in Arlington, VA called Mala Tang.  Together with his operating partners, Oren has been able to bring authentic Sichuan cuisine from the revered food city of Chengdu, China, with an emphasis on Hot Pot dining.  www.mala-tang.com

DIANA MOLOVINSKY  PARTNER & FARM MANAGER

Diana manages all aspects of the farm operations at Mo’lovin Farms (aka Farmgirl Produce); and also, has started selling the product through local farmers markets.  Diana will continue to be in charge of planting and harvesting fruits and vegetables that are core components of the Farmboy menu.  Many of the vegetables are able to be grown year-round in the warm Sonoran climate of Phoenix.  However, Farmboy’s menu will adjust seasonally based on what varieties of heirloom vegetables and fruits can be grown at that time of the year.

Diana has a worked in restaurants and hotels throughout her career; and is a graduate of the Hospitality and Restaurant Management school at Northern Arizona University in Flagstaff, AZ.  Diana has worked for large hospitality companies as a manager, including Marriott Hotels.  Most recently, Diana has operated farmers markets in both Virginia and Arizona.  Sourcing sustainably grown local produce, by cultivating relationships with farmers and then selling the produce in an open-air market environment.  Diana helps to manage the retail operations of Farmboy, which includes a fresh produce section.  Diana also coordinates the sourcing of local produce and other ingredients from local farmers and producers.

 

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The Modern Revolutionary: Deborah Frieze

The Modern Revolution

Episode #2

Meet The Modern Revolutionary Deborah Frieze

Deborah F

Deborah Frieze is an author, entrepreneur and social activist. In 2013, she founded the Boston Impact Initiative, an impact investing fund focused on economic justice, which means investing in opportunity for all people—especially those most oppressed or abandoned by our current economic system—to lead a dignified and productive life. The fund takes an integrated capital approach, combining investing, lending and grantmaking to build a resilient and inclusive local economy.

Deborah’s focus on resilience began during her tenure as co-president of The Berkana Institute, where she worked to support pioneering leaders who were walking out of organizations and systems that were failing to contribute to the common good—and walking on to build resilient communities. These leaders are the subject of her award-winning book, Walk Out Walk On: A Learning Journey into Communities Daring to Live the Future Now, co-authored with Margaret Wheatley.

After writing Walk Out Walk On, Deborah decided to build an urban learning center modeled after the pioneering leaders she wrote about. In August 2013, she founded the Old Oak Dojo in Jamaica Plain, MA, an event center dedicated to racial justice and a place where neighbors gather to rediscover how to create healthy and resilient communities.

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The Modern Revolution is a production of A Well Run Life. Subscribe to our 3 minute Podcast on our favorite podcast player: CastBox.

On Kale and Daughters

I am staring at the Kale.

And the Kale is staring back.

When it was a seed ? small and full of potential ? it needed me to coax it from it’s confining shell out to a wide-open world of possibility.

Now, it’s life is largely its own. Sun and water feed it

and it grows nearly perceptibly in front of my eyes.

Always reaching towards the sun

I assist nowadays, but mostly does the work without me.

Check out this episode!

For Example

If you are wondering if you are ready for the big adventure ahead.

 

Let me report form the edges of competence

 

It’s a dangerous ledge with risks of may even be fatal.

 

But, let me be an example

 

I have survived all the consequences of my mistakes

 

? serious as some have been.

 

Let the voice in your head keep you humbly honest

 

And believe me when I tell you:

 

None of us are hitting mark all the time.

 

Attend to the details of your desires and try your best to be a good example.

 

Check out this episode!

The Modern Revolutionary: Roza Ferdowsmakan

The Modern Revolution

Episode #1

Meet The Modern Revolutionary Roza Ferdowsmakan.

Show Notes:

roza ferdowsmakan is a tech founder and slow food enthusiast who seeks to normalize farm-to-table for everyone, everywhere. she’s the founder of bites, a free mobile app that connects foodies (those seeking to taste their way through life and open to world cuisines) with local chefs, such as home cooks, culinary students, and professional chefs, for in-home, farm-to-table dining experiences, with ingredients sourced from local growers. these local growers include urban farms, micro farms, co-ops, community gardens, backyard gardens, and family-owned small farms.
bites is a tool that facilitates an ecosystem where all of the participants benefit. what’s in it for foodies, chefs, and local farms? for foodies, bites is about culinary adventures at all budgetary levels, so that more socio-economic levels can participate in farm-to-table. for foodies, it’s also about celebrating diversity through the various cultures and cuisines that come into foodies’ homes, and it’s about community building. for the culinary talent on the app, it’s about economic empowerment (jobs) – these home cooks, culinary students, and professional chefs generate an income with zero overhead, while setting their own pricing, availability and menus. for the local farms, it’s about visibility and support. bites is interested in sending chefs and foodies alike direct to local growers, increasing their profits and decreasing their waste, while diverting from landfills.
bites can be downloaded from the app store or google play onto your phone. visit www.bites.mobi to learn more, check out whose talked about bites in the press, and follow us on our social media links.
with gratitude,
roza ferdowsmakan
founder

The Modern Revolution is a production of A Well Run Life. Subscribe to our 3 minute Podcast on our favorite podcast player: CastBox.

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A Well Run Life’s Podcast: My Last Card

Check out this episode!

I am crying.

Two seconds ago, I was a middle-aged man planning his day over an Americano.

Then, I get a text from my cousin.

I am not crying quiet ? dignified-like.

My nose is running and I am thanking god the bill is already paid.

On the way to the car, I compose myself.

The week is chock-full of the type of news you carry in your belly.

In what appears to be a moment of calm, I call my boss.

I report to him that I won’t really be myself today.

And then

As if to prove the point

I start to cry again.

 

A Well Run Life’s Podcast: Chicken Eggs

 

I am standing in front of a steaming pile.

It’s taller than I am, and so I get to work. I am raking and shoveling the mulch delivered to Grace Farms with the discipline of an army ant.

It’s about 6:30 AM ? my morning farm shift ?

As I shovel deeper into the pile of chipped trees, the heat is obvious.

The tree was upright, then it wasn’t.

The tree was alive, then it wasn’t.

And again ? it is one thing becoming another.

The morning shifts are short, the responsibilities of day have no pause button for my messy farm project.

Check out this episode!

House Marks

The desert winter can be harsh.

There are times when it I so wicked one is compelled to put their socks on.

Since I am a tough guy, I am going without socks this morning. Out into the garage I step to retrieve the almond milk for this morning’s Americano, and I am stabbed with a razor sharp ice pick straight to my bone.

Ok ? perhaps that over states the moment

I stepped on a scorpion who met the assault with a sting on the bottom of my middle toe.

A scorpion sting is some sort of poison that is basically a cross between Cobra venom and Agent Orange. And for weeks I can trace the nerve that leads from my big toe to somewhere just below my ass.

Because that little bastard lit up that neural pathway like so much napalm.

Check out this episode!

DM’s Triumph

It is an hour after Thanksgiving dinner.

Family traditions throttle the pace of any high holiday ? national or religious.

I am currently throttling my 13 year-old nephew on the nearest basketball court in a post-turkey dinner game of HORSE.

In my family, you won every contest against an adult until you were a certain age. The victories may have been assured, but every adult made in feel authentic. They would wince under the weight of the child’s crushing strategic genius on a game board, cry tears of frustration as the little one dribbles a soccer ball mercilessly or yet another goal, and howl under the pain of the kid’s wrestling

I can still remember thinking:

I am clearly a genius!

I am an unstoppable force of nature in mind and body – the worlds of both Checkers, soccer and wrestling never witnessed such brilliance until the beginning of my reign.

And so we launch you out into the world with the notion you are unstoppable.

This Golden Era of your Life lasts until you are about 4 and half ? maybe 5.

Then

? and perhaps it is the lingering influence of the Catholic Church or the immigrant experience or simply a desire not to raise spoiled brats ?

The Adults in the family crush the kids in every possible contest that occurs.

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Rockin’ The House

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I am 20 and playing lead guitar.

 

I am by far the worst musician in the band.

 

They likely would have been a house-hold name if they had not been saddled with me.

 

We played together for a year, and thank god You Tube had not been invented – my children would not survive the embarrassment.

 

BUT

 

There was this one gig. We were wedged between two head banging acts – but the crowd had a few friendly faces

 

And out there.

 

for one night

 

we rocked the house.

 

And I was a rock-n-roller

 

Or at least that was my experience of it.

 

27 years later I am on Grace Farms.

 

We are throwing a party

– a dinner

– an event.

 

I am  – by far ? the least important person in the execution of

 

I safely report to you: we rocked the house.

 

Seriously.

 

It was awesome.

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