Lois Ellen Frank's latest cookbook, “Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients,” is a love letter to the foods and flavors from the Southwest — but most of all, the Indigenous producers who cultivate and cherish them.

The Show spoke with David Frankly, a law professor at Arizona State University, about trademarks amid Chipotle Mexican Grill's lawsuit with Sweetgreen over the word "chipotle."

The National Park Service said annual visitor spending in Arizona topped a billion dollars. More than 10 million visitors spent a billion dollars in 2022, according to a report released by the National Park Service on Monday.

Mesa has a program to encourage library use and promote small businesses. Businesses can offer a special promotion or discount for customers who show their library cards.

A corner lot that’s sat empty for more than a decade is expected to be home to a new dining concept in downtown Chandler.

The Show spoke to Bagelfeld's owner Charlie Blonkenfeld about his bagel shop's growing popularity.

Chef Michael Babcock joined The Show to talk about why he recently left his role as culinary director of Instrumental Hospitality.

Throughout Mexico, agave plants are used to make distillates like tequila, mezcal and Sonora’s bacanora. But there are other products that can be made with the plants, too, and one group is using fiber from agave leaves to reduce waste and bring new income to rural communities.

The more than 20 large events each year in the park restrict access and reduce revenue, organization leaders tell a Phoenix City Council subcommittee.