Host Teresa Strasser presents an entertaining and informative look at local trending topics and community events occurring in Northern Arizona!
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LifestyleTranscript
00:00 (upbeat music)
00:00 - And now, buckle up, because we're heading north.
00:04 It's the Northern Arizona Daily Mix,
00:06 brought to you by Buc-ee's Casino,
00:08 and it all starts right now.
00:10 (upbeat music)
00:12 - Good morning, and welcome to the Northern Arizona Daily Mix
00:23 the show that takes you inside and outside
00:26 of gorgeous Prescott and the Quad Cities.
00:29 I cannot wait to share this week's show with you guys,
00:31 starting with some cool events going on around town.
00:34 - Get connected in Prescott,
00:38 is brought to you by Sparklight, a stronger connection.
00:41 - Come one, come all to a spectacular
00:47 circus tea party for the kids at the library.
00:50 This one is for children of all ages.
00:53 Light refreshments will be served.
00:55 That's today from 11 to 11.30.
00:58 (upbeat music)
01:02 - If you have a teen at home who needs some plans,
01:05 how about getting them to the Teen Books and Bites Book Club?
01:08 All registered participants will receive
01:10 a personal copy of this month's book.
01:14 If your family registers more than one teen for the event,
01:17 please note you will receive just one copy of the book.
01:20 That happens this afternoon at the Prescott Public Library
01:23 from four to five p.m.
01:28 - The pageantry, agility, and hold your breath excitement
01:32 of Chinese acrobatics comes to Arizona
01:35 in this live performance.
01:37 Enjoy this ancient art form presented by a troop
01:40 that has performed everywhere
01:42 from ABC's Wide World of Sports to Ocean's 11.
01:46 That's at the Jim and Linda Lee Performing Arts Center
01:49 this afternoon at three p.m.
01:50 For more events happening up in Prescott,
01:55 head to aztv.com/prescott.
01:58 Get Connected in Prescott is brought to you by Sparklight,
02:03 the local internet provider serving Prescott
02:05 and select areas of Northern Arizona.
02:07 With the Academy Awards coming up,
02:11 we got to thinking about something
02:12 and you might not realize that right here in Prescott,
02:16 some of the most iconic Westerns
02:19 in the history of American cinema were shot,
02:22 so we came here to find out more.
02:24 (door opening)
02:26 Bob.
02:27 - Howdy, ma'am.
02:29 - Thank you so much for having us.
02:31 I know you were just on what you guys call
02:33 your not so smart phone.
02:35 - Yes, indeed.
02:37 - Here at the Western Heritage Center.
02:38 We're gonna get the whole story on that pay phone
02:39 in a minute, but first, can you tell our audience
02:42 in brief what you do here?
02:44 - Well, the Western Heritage Center
02:45 is a 501(c)(3) corporation
02:48 and we operate here with all volunteer help,
02:52 no paid help at all, and we're dedicated
02:54 to preserving the heritage of our area,
02:57 of Arizona, of Javapai County, and Prescott.
03:01 - Part of what you do to preserve the history here
03:04 is preserve all of this incredible Hollywood memorabilia
03:07 and since award season is upon us,
03:09 we wanted to ask you about some of the movies
03:12 that have been shot here in Prescott
03:14 and of course, Steve McQueen was in that phone booth.
03:17 - Yes, ma'am.
03:18 Yes, ma'am.
03:20 When they staged the fist fight in the Palace Saloon,
03:23 he and the leading lady ducked into that phone booth
03:26 and they were in there during the fight,
03:28 smooching or necking, whatever they call it these days,
03:31 and emerged after it and that is the actual phone booth.
03:35 - Wow, there was smooching going on in there.
03:38 - Oh, yeah.
03:39 - As well as roaming charges.
03:41 I don't know.
03:42 - Roaming, I don't wanna go there.
03:43 - We don't.
03:44 Speaking of roaming,
03:46 this area has long been a beautiful backdrop for Westerns
03:51 because of how it looks, how it feels.
03:53 Why else were so many movies shot here?
03:55 - Well, it started back in the silent movie days
03:59 in the 20s and people like Tom Mix,
04:03 who was the highest paid movie star in the world
04:05 at that time, loved the area just north of town, the Dells,
04:09 and they just found it so great for setting Western texture
04:14 and that sort of thing
04:16 and also as far north as the South Rim of the Canyon.
04:19 - You mentioned texture.
04:21 I've learned that sometimes crews would come here
04:26 with just a director, a cinematographer,
04:28 a villain and a couple actors
04:30 and then pick up locals to play cowboys
04:33 because they really were cowboys.
04:35 - They really were.
04:36 They really were
04:37 and one of the interesting things
04:39 is when you watch old Tom Mix movies,
04:41 a lot of the extras are wearing ties and white shirts
04:43 under all their cowboy gear
04:45 because they get to be in the movies.
04:46 It was a big deal. - That's fancy as a huge deal.
04:49 - It was a big deal.
04:50 - Well, I can't let you go without asking you
04:51 to drop some heavy names of some famous notables
04:55 who have been right here in downtown Prescott
04:58 working on some of these movies.
05:01 I'll start you off.
05:01 You got your Tex Winter, right?
05:04 Or Tex Ritter.
05:05 - Tex Ritter.
05:05 - John Wayne.
05:06 - John Wayne.
05:07 - Who am I missing?
05:08 - Well, there was Randolph Scott and of course,
05:12 you can bookend them with Tom Mix and Steve McQueen
05:17 and then all of those fit in the center.
05:19 Tom Laughlin in Billy Jack
05:23 and the fight scene at the end of the movie
05:25 was right across the street from our shop here.
05:29 - On the courthouse?
05:30 - Right on the courthouse grass right over
05:32 the cross the street.
05:33 - Amazing.
05:35 So if anyone wants to see some of these incredible posters
05:36 and movie props, they can come here
05:38 to the Western Heritage Center.
05:40 You guys do more than just preserving Hollywood culture
05:43 of these Westerns.
05:45 You also promote scholarships.
05:47 - Absolutely we do.
05:48 And we sponsor two to three or four scholarships a year
05:53 and to students and young people who we feel are
05:59 leading a life that is exemplary of maintaining
06:04 the Western heritage of this area.
06:07 - So you guys are always good guys.
06:09 - Oh, I don't wear a white hat, but I'm a good guy.
06:11 (laughing)
06:13 - Bob gave me an overview of your scholarship program,
06:16 but I would love to hear some specifics from you
06:18 about some of the teenagers y'all are helping.
06:20 - Okay, this is something that's extremely important to me.
06:25 It's actually the first thing that I started
06:27 when I formed the foundation back in 2012.
06:32 So our first fundraising event was 2013.
06:36 Our first scholarship was 2014.
06:39 And the requirement for this is these kids need to be able,
06:44 need to be doing something that helps preserve
06:48 our history and heritage.
06:50 So that can be Western music, Western art, rodeo, FFA,
06:54 could be, you know, cowboy poetry, anything like that.
07:00 But it has to become a major part of their life.
07:04 - What a beautiful program and congratulations
07:07 for starting it and helping so many young people.
07:09 I cannot get enough of these gorgeous photos.
07:12 And I know that funds you guys have raised
07:15 have bought saddles and fiddles and even tuition money.
07:20 Do you track some of these kids
07:21 and how do you decide what they're gonna use the money for?
07:25 - Well, one of them's in Nashville right now,
07:27 actually making a big splash.
07:30 But yeah, these kids, probably 50, 60% of them
07:33 have gone on to college.
07:34 Some are still involved with rodeo.
07:36 Most of them are homeschooled.
07:39 They're very bright kids.
07:41 Some of their resumes and information that they provide,
07:45 just incredible.
07:47 I actually get teary-eyed when I read some of this.
07:50 - I know Dennis, I was getting to me too.
07:52 Well, I can't wait to see what's coming up next
07:56 for some of the students that you guys have helped
08:00 and you get an A plus.
08:03 - Well, thank you.
08:04 I think 21, 22 scholarships now since 2014.
08:08 Two years ago, we did four scholarships.
08:10 This past year, three.
08:12 Depends on the qualifications
08:14 and how many applications we get, that sort of thing.
08:18 But these kids are polite.
08:22 They're just driven.
08:24 They have a passion for what they do,
08:26 just like we have a passion for what we do.
08:28 - Well, thank you so much, Dennis.
08:29 Polite teenagers, what?
08:31 - Believe it or not.
08:32 (laughing)
08:33 No, it's unbelievable.
08:35 They come in and talk to us.
08:37 Everything's, "Yes, ma'am, yes, sir."
08:39 It's just really refreshing.
08:43 - Well, thank you, sir.
08:44 Thank you to Western Heritage Center
08:47 for sponsoring this segment.
08:49 Last week, we saw where the magic happens,
08:55 but there is much more to Superstition Meadery.
08:58 Check it out, that's next.
08:59 (upbeat music)
09:02 We've been to your tasting room in Prescott.
09:08 You've got a beautiful restaurant in Phoenix,
09:11 but you've invited us here for this tour,
09:13 and we're so excited to see how mead is actually made.
09:16 You did inform me ahead of time
09:18 that it's bad luck to tour without a drink.
09:20 - That's right.
09:21 Well, cheers to our tour.
09:22 So this is where we make mead.
09:24 This is where the magic happens.
09:25 This is where the science happens.
09:27 So you guys can see we've got bright tanks
09:29 where we're gonna carbonate our products,
09:30 where we're gonna ferment our products.
09:32 We can do everything from five-gallon test batches
09:35 to 3,000 gallons of mead or cider at a time here.
09:38 - That's a lot.
09:39 - That is a lot.
09:40 We've got wine pumps.
09:41 We've got honey pumps.
09:43 We even have, here's an example
09:45 of a really cool small test batch
09:48 that our staff's making for a special event
09:50 that we're doing in March at our Phoenix restaurant.
09:51 - This doesn't even have a label.
09:53 - No label.
09:54 We still need a name for this.
09:55 It's got pears and apples and spices,
09:57 anise, it's beautiful.
09:59 This is where we package everything.
10:00 So this is our amazing bottling line.
10:04 It's a GAI from Italy.
10:05 We can do 500s, 375, 750s.
10:08 We can cork and cap.
10:09 And I call it our Lamborghini
10:11 because it's made in Italy.
10:12 It's really expensive and it breaks all the time.
10:15 - Okay, yes, I get that.
10:16 My dad's a mechanic.
10:17 Now for those who don't know
10:18 and who didn't see our original segment,
10:20 what is mead?
10:21 Because it's its own category.
10:23 - That's right.
10:24 So mead is defined by honey being the primary
10:26 fermentable ingredient in our product.
10:28 But we can use any legal fruit, herb, or spice.
10:31 So you've got an orange mead, right?
10:33 It's orange juice and honey.
10:35 I've got a mango mead here.
10:36 And what we're gonna do is walk into our barrel room
10:39 and I think we should try something really special
10:41 that no one's ever had before.
10:42 What do you think?
10:44 - You mean right out of the barrel?
10:45 - Right out of the barrel.
10:46 - I would love that.
10:47 - So what we do at Superstition is
10:49 we put a stainless steel nail into the head of the barrel
10:52 and just to make sure everything stays clean and sanitized,
10:56 we hit it with some isopropyl alcohol
10:58 before we pull a sample.
10:59 And I'm gonna need some assistance from Teresa
11:04 to hold the ambassador.
11:06 We're gonna pull this nail out
11:07 and we're gonna take a sample here.
11:09 So this is California Barbera grapes.
11:12 - This is like milking a cow.
11:13 It doesn't get any fresher.
11:14 - No, this is it.
11:16 And by the way, no one's ever tried this before.
11:17 You're taking a sample of a piment,
11:19 which is wine grapes and honey fermented together
11:22 through an inch of oak from a port barrel
11:24 that did age one of our meads that had raspberries
11:27 and Belgian dark candy sugar in it.
11:30 So.
11:31 - So the taste of raspberry and candied sugar
11:34 is in the barrel.
11:36 - Yes.
11:37 Caramel and raspberry.
11:39 And then think like a late harvest wine.
11:42 All right, let's see how this Barbera piment is tasting.
11:46 - It smells delicious.
11:47 Wow.
11:52 That is so rich.
11:54 It's sweet, but it's not too sweet.
11:56 It's tangy.
11:57 - Yeah.
11:58 Yeah, it's balanced, right?
11:59 You get that acid balance to the sweetness.
12:01 You can taste the grapes and the honey.
12:03 Now check this out.
12:04 This is another version of this exact same mead
12:08 that's aging on Ambarana wood from Brazil.
12:12 And this is gonna provide cinnamon bun flavors as well.
12:16 And this is what we're gonna do.
12:17 We're gonna blend the barrel version
12:18 and the version aging on wood
12:20 for a very special guild mead.
12:22 - You have me at cinnamon bun.
12:23 And by the way, when I think of an ancient beverage,
12:26 I think Schlitz, Pabst Blue Ribbon.
12:29 How ancient is mead?
12:30 - So 9,000 years old.
12:32 Proven by science,
12:33 the oldest fermented beverage in the world,
12:35 but we make it with very modern techniques.
12:37 - So this is really a blending of old and new.
12:39 - Ancient and modern in a glass.
12:43 And it's just, I mean,
12:44 I've never tasted anything like that.
12:46 - It's so good.
12:47 It's difficult for me to describe.
12:49 - Do you get cinnamon notes?
12:50 - I do get heavy cinnamon.
12:52 - And that's coming from the wood
12:53 that this is aging on that we got from Brazil.
12:56 - And I love the way it looks out here.
12:58 - Yeah, well, speaking of looks,
12:59 let's go check out our barrel terrace outside.
13:02 - Okay, we should tell people we're in Prescott,
13:04 but we're kind of near the airport here.
13:07 - That's right, allow me.
13:08 - This is gorgeous.
13:11 - Welcome to the Superstition Barrel Terrace.
13:13 So, you know, for years, we've been making products here
13:18 and I always wanted to be able to open this up.
13:19 And until we had some warehouse space across the street,
13:22 we just, it was impossible.
13:23 And now on Saturday and Sunday from noon to six,
13:26 people get to come out here.
13:27 You can bring your dog, you can have some food.
13:28 You get to have mead and cider right where it's made
13:30 and enjoy this amazing view behind us.
13:32 - I don't know what's better.
13:34 I don't know.
13:35 I can't come up with anything.
13:36 Come here and mead a new friend.
13:40 - Cheers.
13:41 - Cheers.
13:42 (upbeat music)
13:44 (upbeat music)
13:47 - When I was a teenager, I wanted to change my name.
14:00 My mom said no, but Chris, you've changed the name
14:04 of where we are now.
14:05 I'm here with Chris Lupo.
14:06 He is the new co-owner of what used to be called
14:10 The Gateway and now new name, unveil it.
14:14 - Pine Ridge Marketplace.
14:15 - I like it.
14:17 - Yes.
14:18 Well, you know, we took ownership of this property
14:20 about a year ago and spending a lot of time
14:23 doing renovations and bringing it back
14:25 to where it should be.
14:27 We spent 2023, completed those renovations.
14:31 And now we thought what better way to get the message
14:33 across the community than to rename
14:35 to Pine Ridge Marketplace.
14:37 - 'Cause you poured in quite a bit of capital.
14:39 - Yes.
14:40 - And what were the improvements that you made?
14:42 - Oh, geez, landscaping, lighting, parking lot,
14:47 heating and air, the list goes on and on.
14:49 - Fireplace.
14:50 - Fireplace.
14:51 - Extra hot.
14:52 - Fireplace.
14:53 - You're gonna be introducing the community
14:55 to a lot of events.
14:57 You want this to be not just a place to shop,
14:59 but to have events for the community.
15:01 So what can some residents expect this year?
15:04 - Well, we just came off of Christmas,
15:06 had a great Christmas events.
15:08 - I met Santa.
15:09 - Halloween was a tremendous success.
15:10 - That was fun. - Great turnout.
15:11 We got Easter around the corner.
15:12 So Easter Monday, you'll be here taking pictures.
15:15 We have events like the car shows,
15:17 coffee and cars every month,
15:19 Chamber of Commerce holding events.
15:20 And we're always looking to expand
15:22 and work with the community.
15:24 That's where on our website,
15:25 if you follow us on social media,
15:26 you'll be able to see a lot of that.
15:27 - What kind of feedback have you gotten from the community?
15:31 - Well, it's been great.
15:31 Social media, we're very, very happy to have a community
15:35 like Prescott that is vocal
15:36 because we wanna hear from them.
15:37 - Yeah, yeah.
15:38 - And we wanna know what we can do to do better.
15:40 So they're glad there's new ownership
15:42 and they're excited to see what plans we have
15:45 and the new tenants that we're working on.
15:47 So we're just grateful.
15:48 And that's where we've been reaching out
15:50 to our locals on social media.
15:52 - Chris, whenever I'm at,
15:54 I almost called it the old name, Pine Ridge Marketplace,
15:57 P-R-M, I always see a lot of hustle and bustle by Aspire.
16:02 For those who don't know what it is,
16:04 tell me about that 'cause it seems different.
16:06 They don't have that at every mall.
16:08 - No, no, not at all.
16:09 They've done a great job.
16:10 You know, indoor pickleball courts,
16:11 now outdoor pickleball courts.
16:13 They're holding tournaments.
16:14 They have banquet facilities, bowling, golf simulator,
16:19 a list goes on, food, beverages.
16:21 Just been a great place for the community.
16:23 As you can see, when you go there, it's always busy
16:25 and we're very, very happy to have them in the mall.
16:27 - And it's reasonably priced.
16:29 Like if you're not a member
16:30 but you just wanna play pickleball for the day
16:32 or you're maybe traveling just in town for a couple days,
16:35 it's not as expensive as you might think
16:37 to hang out and play there.
16:38 And you said bowling, golf.
16:40 - Yeah, they have a couple bowling lanes in there
16:42 as well as golf simulators.
16:44 And I just saw recently a jiu-jitsu studio.
16:47 So they continue to expand and we're happy to see that.
16:50 - Look out, okay?
16:52 'Cause you get me in there, sharpen some elbows,
16:55 little Brazilian jiu-jitsu coming at you.
16:57 That's basically because I'm terrible at pickleball.
17:00 Do you play?
17:01 - A couple times and it's addicting.
17:02 It's great. - I know.
17:04 My dad who's 80 plays every single day.
17:06 Now for somebody like him, this would be great
17:08 'cause you're indoors.
17:10 But you could also play outdoors.
17:11 - Play outdoors as well.
17:12 And for the temperature here in Prescott,
17:15 to have that flexibility is just a huge bonus.
17:18 - Yes, right, 'cause there are seasons here
17:19 unlike some places in Arizona.
17:22 Y'all do have some seasons.
17:24 So you can come in, enjoy community events, shopping,
17:28 and of course behind us is the food court.
17:30 You can't have a shopping center without a food court.
17:32 - Nope, nope.
17:33 And we're working on some new lounge areas,
17:35 new furnishings in the food court,
17:37 some charging stations, and just make it comfortable
17:40 for people to come and enjoy, read a book,
17:42 be able to meet a friend, and stay and have fun.
17:45 - I love that.
17:46 This is America.
17:47 If you and your teenagers and their friends
17:50 can't just hang out and lounge at the mall
17:52 and use the free wifi, then what's the point?
17:55 - Yep, exactly.
17:56 - If people want more information, tell us where to look.
17:59 - Visit us on our website.
18:00 It's pinebridgemarketplace.com.
18:02 And we encourage you to scroll down
18:04 and click on our social media links, follow us,
18:06 see what's new, we have some great new tenants
18:08 that have come up, got a new cafe coming soon,
18:10 and there'll be many more announcements in the near future.
18:13 - Well, Chris, congratulations on the new name.
18:15 - Thank you.
18:16 - You can call me Andy.
18:17 That's what I wanted to be when I was a teenager.
18:18 Andy with an I, that's my new name.
18:20 Pine Ridge Marketplace, everybody.
18:22 - Thank you.
18:23 - Coming up next, we're getting a look
18:26 at some delicious menu items at Bucky's Casino.
18:29 - It's time for Let's Play Prescott.
18:35 (upbeat music)
18:38 Bucky's wants you to enjoy Prescott
18:41 in one way is the Prescott National Forest,
18:44 which is known as a mountain bike mecca
18:46 that embodies some of the best riding in the Southwest.
18:50 A great place to ride is the Prescott Circle Trail,
18:53 57.1 miles of intimate and difficult trails.
18:57 The average grade is 4%,
18:59 and the trails can be started in any number of spots.
19:02 The areas by Willow and Watson Lake
19:04 are the most family-friendly.
19:06 So let's play Prescott.
19:07 (upbeat music)
19:10 Bucky's Casino's gray room is always surprising us
19:29 with the new menu items,
19:31 and I have Chef Will here with me,
19:32 who said that he can't tell me everything,
19:36 but he's gonna show me one dish
19:37 and tell me about maybe one or two dishes
19:39 that are on this menu,
19:40 but you want people to come and check it out, don't you?
19:41 - Oh yeah, we're super excited for people to be coming in
19:43 and checking out the new things that we have on the menu.
19:46 Definitely, we're putting a lot of time and effort
19:48 and research into the things that we want to put on there.
19:52 So yeah, it's got a lot of intention
19:54 and a lot of really creative things on there.
19:56 - Yeah, what I also love too
19:57 is that you listen to, of course,
19:59 the customers that come in,
20:00 because that's one part where you start to get creative
20:02 and start thinking about what they're gonna like coming in.
20:04 - Oh, absolutely, yeah.
20:05 We talk to most of the guests that are there.
20:08 I mean, we know a lot of them by name as well.
20:10 They're up there almost every single day.
20:11 So yeah, it's a really good conversation to have
20:12 between us and them and creating this thing together.
20:15 - And how great's that gray room?
20:16 If you have not visited, you have to,
20:18 and because it's been remodeled,
20:19 and it's been about a year now
20:20 that it's been remodeled, right?
20:22 - Yeah, yeah, it's been about a year.
20:24 I think, man, time has flown.
20:25 - It has been, I know, I'm going to see it.
20:27 So all right, what do you got for us now?
20:29 - So we're gonna be making a steak salad today.
20:32 It's one of those popular things
20:33 that we have on our lunch menu.
20:35 It also bleeds into dinner as well.
20:37 - All right.
20:38 - And so we're using a skirt steak that we marinated.
20:41 We got some sunflower seeds.
20:43 We got some micro greens, some house made pickled onions.
20:48 - Oh my gosh. - As well.
20:49 Some feta cheese, a little bit of roasted sweet potatoes,
20:53 and some tomatoes.
20:54 - Okay, so all right, start making it for me.
20:55 What do we got?
20:56 - So we're gonna start with the,
20:58 I like to build up for presentation,
21:01 and obviously, you know, the muddier ingredients
21:03 you want to put on the bottom
21:04 so that it doesn't look so dark on top.
21:06 - Ah, I never thought, you know,
21:07 I'm used to putting the meat on
21:08 and throwing everything else on top of it.
21:09 - Yeah, yeah, no, no,
21:10 and you gotta be a little bit more intentional
21:12 than that, Brad, you know?
21:13 And so we're gonna put the tomatoes,
21:15 I mean, sorry, the onions following that.
21:18 - I like this.
21:20 - We're gonna follow that up with the sweet potatoes.
21:22 - Oh my gosh, look at that.
21:24 And this is what I'm loving.
21:25 I'm actually up close to them watching this
21:27 on a TV series that everyone's into now.
21:29 - Oh yeah.
21:30 - You know, once they saw that,
21:31 they're like, "I'm a chef now."
21:32 "No, you're not, unless you,"
21:33 'cause I literally list.
21:34 So, and I like this is colorful too,
21:36 and that brings out like the flavor a little bit, right?
21:38 - Yeah, yeah, you eat first with your eyes
21:41 before anything else, and then followed by your nose.
21:45 And then after that,
21:46 it goes straight into the old taste buds.
21:47 And it's really important
21:49 that you get all those factors together,
21:50 because if you just, you know,
21:52 throw everything on there willy-nilly,
21:53 it's not gonna look the best,
21:54 it's not gonna taste the best either.
21:56 - And that's what I love about the gray room,
21:57 you guys take your time to give that presentation
21:59 so people can enjoy these amazing meals out there.
22:02 And what I love too, it's family friendly.
22:05 That's a big part, isn't it?
22:06 - Yeah, yeah, and we serve, you know,
22:09 all sizes, tall to small.
22:10 It's great up there.
22:12 - I like it, there it is.
22:13 And don't, we can't forget about, of course,
22:14 the cantina, which is down at the Yavapai Casino.
22:16 - Yavapai Cantina, yeah.
22:17 - So there it is, and that's where you can get burgers,
22:19 chips, all the cons.
22:20 - Oh, all sorts of stuff.
22:21 - I love it.
22:22 So there it is, the salad's ready to go.
22:23 The menu's there for you.
22:25 Go check it out at Buc-ee's Casino's Gray Room.
22:28 And if you want more information,
22:29 head over to Buc-ee's Casino's website.
22:31 - Thank you to Buc-ee's Casino for sponsoring this segment.
22:36 Thank you so much for joining us this week
22:44 on the Northern Arizona Daily Mix.
22:46 I'm your host, Teresa Strasser,
22:48 and we will see you next week.
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