This week marked the beginning of the Year of the Tiger and Lunar New Year celebrations across Asia. The Show spoke with Sweet Republic ice cream's Helen Yung to learn how you can celebrate the new year here in Phoenix.

It’s been a trying year for the hospitality industry in particular, and chef Michael Babcock of Phoenix restaurant Belly has seen it all firsthand.

Nikki Buchanan is the restaurant critic for Phoenix magazine. The Show spoke with her to learn about how she’s navigating the dining waters to try to stay safe.

Some ASU students can now show their commitment to climate action through their choice of meals.

Lots of cities across the Valley offer tree recycling services, but Julia Georgallis says you can re-use parts of your tree without leaving your house. In fact, she says, they can be a part of your next meal or happy hour.

The travel and hospitality industries are still working their way back to pre-virus levels, including trying to lure more workers who are available to serve the visitors who are returning to their hotels and restaurants. Robert Cannon, assistant professor in NAU's Franke College of Business, joined he Show to talk about that industry’s current condition.

Fruitcake has been much maligned and ridiculed, but Jeff Miller from Colorado State University hopes that's changing.

Residents of Utah are familiar with a very unique drive-thru option when it comes to feeding their caffeine fixes: "dirty sodas."

Debbie Medina Gach never expected to go into the liquor industry. But after sharing a bottle of moonshine tequila with her estranged father in Mexico, she and her late husband found themselves heading down that path.