Hosts Brad Perry and Lexy Romano present an entertaining and informative look at local trending topics and community events occurring in Arizona.
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00:00 From 44th Street in Camelback, this is the Arizona Daily Mix.
00:05 And it all starts right now.
00:08 Good morning and welcome to the Arizona Daily Mix. I'm Brad Perry.
00:16 And I'm Lexi Romano.
00:17 And today on the show, if you love a Friday morning pick-me-up,
00:21 then you are going to want to stick around because Lexi has gone to the moon with this one.
00:28 The folks at Better Buzz Coffee are finally in Arizona.
00:32 And they are right here with us in the studio.
00:35 And the reason I'm saying this is kind of like home for you.
00:38 I know. This is like, I'm so happy right now.
00:40 They have coffee. They have Danish.
00:44 What else could you need for life? I'm so happy.
00:47 Yeah, so they're here in the studio with us to talk about it.
00:49 It's going to be great.
00:50 Yeah, I call multiple of those coffees on this table right now.
00:54 But also, if you are looking to head out to the movies this weekend,
00:58 well, Blick Chick Vicki is here and she's giving us the scoop on the movies to see this weekend.
01:02 Yeah.
01:03 So she's holding car keys. So I assume this is a tip for one of the movies.
01:07 Yeah, for one of the movies. Or, I don't know, or she's leaving.
01:10 Or she's grabbing a coffee and she's going.
01:12 Or she's just like, "Nope, bye. I just came for the Better Buzz Coffee. I'm out."
01:16 Plus, yesterday I had the chance to talk with the chef at Sloan Park
01:20 to get a taste of the food you can enjoy at spring training games with the Cubbies.
01:24 My Cubbies.
01:25 Nice.
01:26 And speaking of that, it is that time of year. Spring training has begun.
01:30 Today is the first day.
01:31 That it has.
01:32 It's the 14th spring training opening day for Salt River Fields
01:35 where the Arizona Diamondbacks and the Rockies celebrate their partnership
01:40 with Salt River Pima Maricopa Indian Community.
01:43 A lot going on today.
01:44 There will be tribal council members out there with the president, Martin Rivera,
01:50 throwing off the first pitch.
01:52 Game starts at 110.
01:54 And of course, if you want a spring training schedule, head over to saltriverfields.com.
01:59 But that's where our Diamondbacks and the Colorado Rockies play.
02:01 And I'm so happy because I know you weren't here when they were down in Tucson.
02:06 No. So I think since 14 years.
02:08 The D-backs?
02:09 Yeah.
02:10 Oh, yeah. No, no, no.
02:11 Yeah, they used to spring train down in Tucson.
02:12 And it was like the worst drive to get down there to watch them.
02:16 Yeah. I'm glad that they're up here now.
02:18 Yeah, they're up here now.
02:19 But also, too, over at the Salt River Fields, so much going on even during spring training.
02:22 Yeah, I mean, they got food, they got sunshine, they got games.
02:26 They got everything you need right there.
02:28 So there you go.
02:29 And then the Cubbies today at 110 also.
02:31 I think everybody around the area are playing about 110.
02:33 It's all happening at 110, guys.
02:34 It is.
02:35 110 is the drop time.
02:36 So it's good to be busy out here, which is good.
02:38 Well, hey, Brad, I have a question for you.
02:39 Yes.
02:40 How does my hair look today?
02:41 It looks amazing.
02:42 It looks beautiful.
02:43 So does yours.
02:44 Thank you.
02:45 As always.
02:46 You know what?
02:47 It's dry.
02:48 It's dry.
02:49 But, no, this is awesome because, you know what, it is spring.
02:50 It is spring.
02:51 And there are so many events going on in town.
02:52 Yeah.
02:53 And now is the time that you want to look fresh and flouncy, which is how I always feel when
02:58 I walk out of Dry Bar in the morning because, you guys, I love Dry Bar.
03:03 This is a great place to go.
03:05 Guys, gals, mostly gals, let's be honest.
03:08 But it's so relaxing.
03:10 You go in the morning, 7 a.m.
03:12 They wash your hair for you.
03:14 Today I got a little scalp massage because I really needed it.
03:18 And they give you a little coffee, help you get all, you know, awake and ready to go.
03:23 And then they make your hair look incredible.
03:24 So this place is great for getting ready before you go to work.
03:28 They open nice and early.
03:29 I was going to say, you said something very important, very important, that whole thing
03:31 you just said.
03:32 And you know what it was?
03:33 Coffee?
03:34 No.
03:35 7 a.m.
03:36 7 a.m.
03:37 Because what happens is mom gets up, gets the kids all going, off to school and everything
03:40 like that, and they don't have time to get their hair done.
03:42 So they can run over there and get stuff done.
03:44 Run over there.
03:45 And they are so quick, you guys.
03:46 They always have me in and out in less than an hour, which is incredible because obviously
03:50 I'm running over here to do the show.
03:52 We have to get prepped.
03:53 We have to get ready.
03:54 So I get in, get my hair washed, done, have a coffee.
03:58 In an hour, I feel incredible afterwards.
04:01 And then I hop in here to work.
04:02 So the information is right there on the screen.
04:05 Go check them out, you guys.
04:07 They have locations all over the valley.
04:09 And I just, I can't say enough because it's so relaxing.
04:12 It really makes you feel really good.
04:14 And if you really want to see how well the hair stays, I know we see Lexi here for an
04:19 hour, but if you really want to, you can watch the Northern Arizona with Teresa Strausser
04:22 because she gets her hair done before she goes up there.
04:24 So they take care of both of you.
04:26 So they take a whole drive all the way up there.
04:28 With the hair.
04:29 She does the whole day in Prescott and her hair still looks rocking by the end of the
04:33 day.
04:34 So yeah, this was my morning today.
04:35 Went in, got a little scalp massage, like I said, felt fantastic.
04:40 So yeah, go check them out.
04:42 So, so, so nice.
04:43 And yeah, and you smell good.
04:45 Yeah.
04:46 Because their products smell great.
04:47 What did you say that one time?
04:48 You said, "We go to the dry bar and you go to the dry buffet."
04:51 Buffet.
04:52 The buffet.
04:53 You guys are at the bar, you guys are at the buffet.
04:55 That's great.
04:56 I love it.
04:57 I love it.
04:58 So, cool.
04:59 Well, all right.
05:00 Are we ready to go on with the show?
05:01 I'm ready.
05:02 Let's do it.
05:03 All right, guys.
05:04 Coming up, we're getting caffeinated.
05:05 I don't know that I need any more caffeine this morning, but I'm going to have it.
05:08 We're getting caffeinated with Better Buzz coffee, so stick around.
05:17 The following portion of the Arizona Daily Mix is sponsored by Better Buzz.
05:29 All right, since 2022, Better Buzz coffee has been the staple in the California coffee
05:38 scene, Lexi.
05:39 Or 2002, because they've been around a while.
05:40 2002, see what I say.
05:41 2022?
05:42 Yeah, they've been around a while.
05:43 Yeah, 2002, sorry.
05:44 But now they're finally making a wave here in the desert, and we could not be more excited.
05:48 Here to tell us all about it is Amanda Cameron and Emily Hayward.
05:51 Welcome, ladies.
05:52 Thank you for being here.
05:53 Thanks for having us.
05:54 Absolutely.
05:55 This is great.
05:56 It's all right.
05:57 I'm hearing noises.
05:58 I'm hearing noises.
05:59 I'm smelling great coffee aromas.
06:00 Let me get my microphone closer.
06:01 Can you do that?
06:02 Can you get there?
06:03 So, this is great.
06:04 All right, let's talk about Better Buzz, because what's really neat is that you guys have been
06:09 in California.
06:10 We were talking about in the San Diego area, and that means people who go over there for
06:13 the summer, go over there, are now going to be enjoying it here.
06:16 Absolutely.
06:17 We have a lot of fans of Better Buzz that visit San Diego and live in Phoenix, and so
06:22 we've been getting requests for many years, and we decided to open our first out-of-state
06:26 location here in Phoenix.
06:27 It is our 23rd location total.
06:29 Oh, my gosh.
06:30 That's awesome.
06:31 Where exactly in the Valley is it?
06:32 We're in uptown, so 7th Street and Glendale Avenue.
06:35 Oh, wow.
06:36 Right in that area.
06:37 That place is growing in that area.
06:38 That's literally on my drive home from here, so I will be a frequent customer, because
06:42 I definitely love you guys.
06:43 You have so many incredible offerings.
06:45 I mean, look at this table.
06:46 There's so much stuff going on here.
06:49 Let's talk a little bit about what's on the table.
06:51 Yeah, because I want to talk about where you guys started and then how you got to this
06:54 level here, which is kind of interesting.
06:56 Absolutely.
06:57 So, we roast all of our beans in San Diego in small batches, so it really provides a
07:02 smooth coffee.
07:03 It tastes delicious.
07:04 We also make our cold brew here in Phoenix, so that's what you see right here.
07:09 Also here, sorry, right here, our cinnamon cream cold brew.
07:12 This has a cold foam on it, and it's delicious.
07:15 We also just launched our own energy drinks, the cans that you see out front, and they're
07:21 only available here in Phoenix right now.
07:22 Oh, wow.
07:23 We got exclusive.
07:24 Yes, that's awesome.
07:25 Very, very cool.
07:26 That's awesome.
07:27 And also, too, you have the cups.
07:30 This is very important because people want to, of course, be at work or somewhere and
07:33 enjoy a little bit of the better buzz.
07:35 Yes, we have whole beans.
07:37 We have K-Cups if you want to brew it in your Keurig.
07:40 We also are known for our vanilla buzz.
07:42 It's a creamy vanilla powder that's used in some of our drinks.
07:46 It's what is really the secret sauce to a lot of our drinks, including our Best Drink
07:49 Ever, which is trademarked because it is the best drink ever.
07:53 Is it called the Best Drink Ever?
07:55 It is.
07:56 Genius.
07:57 That's great.
07:58 What about this food that we have on the table?
08:00 This looks so tasty.
08:01 So all of our food is made to order, so you can get anything, any time of day.
08:06 We open at 4.30 a.m. and we close at 9 p.m.
08:09 So if you want to have a breakfast sandwich at night for dinner or a snack in the afternoon,
08:13 you can do that.
08:14 Right here is our Butter Breakfast Sandwich.
08:16 This is one of our best.
08:18 I eat that quite frequently.
08:19 The best sandwich ever.
08:20 Ever.
08:21 Yes, it is.
08:22 It's on a pretzel bun.
08:23 There it is.
08:24 Done.
08:25 Done.
08:26 We use a local bakery here in Phoenix.
08:29 And then this is our Bacon Ciabatta that's on a ciabatta bun.
08:34 We also have acai bowls, smoothies, yogurt bowls, avocado toast, really anything that
08:40 you're craving.
08:41 All right, we talk about coffee, but I'm seeing different drinks here.
08:43 So I know you're going to make one for us too.
08:45 So what type of different drinks do you have?
08:47 So these two drinks right here are made with our new Energy Drink.
08:51 As you mentioned before, this one up front has Pop Rocks.
08:53 This is our Burstin' Blue Raspberry and it has a full can of Energy Drink in it.
08:58 And then this one is our Prickly and Pink Mojito.
09:01 Oh, I was going to say margarita because yesterday was National Margarita Day, but for Mojito
09:06 Day.
09:07 There you go.
09:08 And are we going to make a coffee drink here?
09:09 We are.
09:10 Oh, okay.
09:11 Emily, tell us what we're going to make.
09:12 So today we're making our Honey Latte.
09:13 Okay, so it's going to have our signature creamy vanilla as well as organic honey syrup.
09:18 So I'm going to go ahead and start with our Buzz Lightyear Espresso.
09:22 We pull all double shots, so no singles at Buzz.
09:25 I like it.
09:26 See, I knew I liked you guys.
09:27 All double shots.
09:28 Phoenix Buzz.
09:29 There it goes.
09:30 Yes.
09:31 All right, so the first thing I'm going to do is go ahead and add this creamy vanilla,
09:36 about a tablespoon.
09:37 So if you're using the creamy vanilla at home, how much would you add to like a regular cup
09:42 of coffee?
09:43 So what is in our little Buzz sticks is about two tablespoons.
09:47 Okay.
09:48 But we might put a little more than that.
09:52 Nice.
09:53 Nice.
09:54 All right, so the next thing I'm going to do, and another thing to mention, you always
09:58 want to dissolve it into something hot.
09:59 So hot water, hot coffee.
10:01 Got you.
10:02 Really important.
10:03 So first thing we're going to do is that organic honey is going to go right inside there.
10:06 All right, honey first.
10:08 Yes.
10:09 Next up is going to be our milk.
10:11 So we're using oat milk today.
10:12 We have lots of milk options at Butter Buzz.
10:14 That's great.
10:15 Yes, I always have to ask, do you guys have oat milk everywhere I go?
10:19 Because oat milk is my milk of choice.
10:20 So that's great to know.
10:21 Oat, almond, and coconut.
10:22 Nice.
10:23 Perfect.
10:24 All right, so next is going to be our little mixture there, which is going to be the vanilla
10:30 and our espresso, a little whisk, ice, and then we are all set.
10:35 I love this.
10:36 This is awesome.
10:37 That looks incredible.
10:38 So tasty.
10:39 All right, ladies, remind them again where the location is here.
10:42 Yes, we're on 7th Street and Glenville Avenue.
10:45 And we are opening four more this year in Phoenix.
10:48 Surprise, Scottsdale, Tempe, and Queen Creek.
10:52 Oh my goodness.
10:53 So there you go.
10:54 Perfect.
10:55 I love it.
10:56 This is awesome.
10:57 Thank you.
10:58 Phoenix is going to be nice and buzzed.
10:59 Thanks for coming to the Valley.
11:00 I'm so excited.
11:01 I love Max.
11:02 I'm so happy.
11:03 I'm just like staring at it.
11:04 Can I get a taste of that?
11:05 We're going to give her a taste of that.
11:06 Stick around.
11:07 We have more of the mix coming up after this.
11:07 The preceding portion of the Arizona Daily Mix was sponsored by Better Buzz.
11:27 This is the Arizona Daily Mix.
11:30 All right.
11:33 Welcome to the second half of the Arizona Daily Mix.
11:38 Still to come, find out what Wally's driving in this weekend's Wally's Weekend Ride.
11:43 Yeah.
11:44 And maybe it's that beautiful Toyota right there.
11:45 Look at that.
11:46 Is that nice?
11:47 What is that?
11:48 Is that the Land Cruiser?
11:49 Totally.
11:50 Is it?
11:51 I have no idea.
11:52 All right.
11:53 Plus, a new restaurant by Chef Angelo Sousa has just opened up.
11:58 And I give you a peek inside of the place.
12:01 So look how nice.
12:02 It takes me through it.
12:03 It's called Kambara.
12:04 Kambara.
12:05 Kambara over at the Desert Ridge.
12:07 Nice.
12:08 I love that area.
12:09 Desert Ridge.
12:10 They just have so much cool stuff going on.
12:11 They do.
12:12 A lot of cool stuff.
12:13 Also, it's cool.
12:14 Speaking of cool stuff going on in town, the Junior League of Phoenix is having their 87th
12:20 annual Rummage Sale.
12:21 So this is literally known as the biggest indoor garage sale.
12:25 This is so cool.
12:26 So this is this Saturday, February 24th at the Arizona Exposition and State Fair Exhibit
12:31 Building, one of the largest indoor garage sales.
12:33 And yes, it is affectionately known as the largest indoor garage sales.
12:38 It has thousands of bargains, including formal dining room sets, patio sets, big screen TVs,
12:44 bikes, baby clothes, books, designer purses, jewelry, and more.
12:48 Catch me there for the baby clothes and those designer purses.
12:51 Proceeds from this event benefit local community programs.
12:55 This is really a great local thing.
12:57 They give back.
12:58 Just really a fun time to go out and shop.
13:00 You can check it out this Saturday from 8 a.m. to 12 p.m. with a $5 admission and 1
13:05 p.m. to 4 with free admission and all merchandise is 50% off.
13:09 So if you want to get in there and be one of the first people shopping, go early, pay
13:13 the five bucks, get your deals.
13:15 If you're like, "Hey, I just want to walk around and see if there's any good deals left,"
13:17 you can go at 4 and it's free plus 50% off everything that's left.
13:22 That's cool.
13:23 Yes.
13:24 And also, make sure you check out the website.
13:25 If there's rules now, because I remember one year they weren't letting people stay overnight
13:29 because people do stay overnight.
13:30 Oh, they like camp out?
13:31 They camp out for this thing.
13:32 Oh, wow.
13:33 That's how crazy it is.
13:34 Yeah, I bet.
13:35 Something else that's happening really quick and that is, you know I showed you the Love
13:39 Sack dumplings.
13:40 Love Sack, baby.
13:42 They are opening up tomorrow and this is really cool.
13:45 There is a local place down there that is teaming up with them.
13:49 It's called Their Space.
13:51 And they made this t-shirt that you can get at tomorrow's opening of Love Sack and you
13:56 got to go check it out.
13:57 It's right on Roosevelt Road, 116 Roosevelt Road, East Roosevelt Road.
14:01 And I love that these team up down there.
14:03 And that whole Roosevelt Row is so much down there.
14:07 There's so much going on down there.
14:08 It's blowing up.
14:09 There's so much stuff happening.
14:10 But Their Space and Love Sack.
14:11 So please go check them out.
14:12 Love Sack dumplings.
14:13 So there you go.
14:14 Yeah.
14:15 You were describing it the other day and my mouth was watering.
14:16 Yeah.
14:17 So I'll be there.
14:18 I'm going back tomorrow.
14:19 So I'll be there for salad and dumplings.
14:20 Okay, cool.
14:21 Alright, there it is.
14:22 Let's do some trending.
14:23 Brought to you by Gerber Injury Law where we travel the internet, the social media websites,
14:26 our own backyard to give you something to talk about.
14:29 And the big talk today is of course, spring training opening up all around the valley.
14:35 We are considered the Cactus League and we have some major teams out here from our Dining
14:41 Backs, the Dodgers, the White Sox, the Cubs and of course, it's not just about baseball.
14:47 It's about food.
14:48 Oh, yeah.
14:49 That's a big part about it.
14:50 And yesterday afternoon, I got a chance to talk with the chef at Sloan Park to see what
14:56 is on the menu for Cubs.
14:58 Well, I'll tell you, it's not all about peanuts and Cracker Jacks.
15:15 There is a lot more to eat out here at Sloan Park while you're watching the Cubbies play
15:21 and that's where you come into play, Chef.
15:23 I'll tell you right now, you're like the designated hitter when it comes to food for us.
15:28 I love this.
15:29 I'll see more baseball scenarios I can get into.
15:32 Let's talk about the food you got here.
15:34 This is amazing.
15:35 And why don't we start down here with of course, the popcorn.
15:38 So we have in Sloan Park, obviously a huge thing in Chicago, Garrett's Popcorn.
15:45 We do the Garrett mix here.
15:47 So that is cheddar cheese popcorn and caramel popcorn mixed together.
15:51 You shake the bag up, it's all mixed together.
15:52 They get sweet and salty in one bite.
15:53 If you don't know about Garrett's, you got to come here and get it.
15:56 And then when you go to Chicago, you'll get it.
15:59 I'm telling you right now.
16:00 So I'll make sure that's on my list.
16:01 You got of course, the traditional peanuts.
16:03 Can't go wrong with that.
16:04 We asked you to please make sure you keep your shells in just one area.
16:08 That's really nice, Corey.
16:09 Yeah.
16:10 So let's talk dogs.
16:11 Very important here when it comes to watching the game.
16:14 So we have brand new to the park this year, Vienna Beef Corn Dogs for the kids and adults
16:19 too.
16:20 We have Chicago dogs, of course.
16:21 You can't go wrong with one of those.
16:23 We also have footlong hot dogs and also brand new this year, cheddar cheese and jalapeno
16:29 Vienna Beef hot dogs.
16:31 We've got those at a couple of our little hot dog stands.
16:34 You can grab one of those.
16:35 You can even get it Chicago topped if you want to.
16:36 Oh my gosh.
16:37 All right.
16:38 Now let's go down here to the fries, which again, a very big staple here.
16:42 Yeah.
16:43 So we do a French fry here that's kind of coated in flour.
16:46 So it has a real crispiness to it.
16:48 And that lets us do a carne asada fry.
16:51 It's still going to get gooey and messy, but that's what people like too.
16:54 But that carne asada fry has marinated beef, sour cream, pico de gallo, salsa verde and
17:00 queso.
17:01 Yeah.
17:02 All right.
17:03 And then this is what I love.
17:04 Clark is here because Clark knows that there's people out there who want to make sure they
17:05 stay healthy, stay on their diet a little bit.
17:07 And that's why you guys have water and also the wraps.
17:11 That's another thing too you're making sure.
17:12 In about three different locations, we have Caesar salad wraps with chicken.
17:18 So very healthy option.
17:19 There you go.
17:20 And then nachos, of course, in the home plate box, which is really nice.
17:24 You got home run pizza.
17:25 You got everything here.
17:26 The whole family can enjoy a great meal.
17:28 A great mix of Chicago stuff and Southwest stuff as well.
17:32 Yeah.
17:33 And don't forget, do they got beer?
17:34 And of course, we have beer.
17:36 Somebody told me we do.
17:37 We've got all kinds of different beer.
17:40 I need to confirm it, but I'm pretty sure we have beer.
17:42 And water because we are in the desert, which is really nice.
17:45 Well, again, it is opening day here at Sloan Park.
17:49 The food is all ready to go for the spring training games.
17:53 And I'm telling you, Clark's out here, chef's out here, the guys are out here playing, and
17:58 the dogs are ready to be eaten.
18:00 So got to come and enjoy.
18:04 Oh, yes, that's it right there.
18:10 And the reason why I went to the Cubs because I'm a North Sider.
18:12 That was my team, them and the Tigers.
18:14 Are they still your team?
18:15 Would you still consider yourself a Cubs?
18:16 Yes.
18:17 Even when they were losing, even when they had it to the point where beers were like
18:22 75 cents because they had lost 75 games.
18:25 That's a great time to be a fan.
18:26 Right?
18:27 When you go in and you're like, there's nobody else at the games, we're getting 75 cent beers.
18:32 And today is like a big game.
18:33 It's the White Sox, Chicago White Sox against the Cubs.
18:36 So it's a big cross town rivalry.
18:38 And so it's going to be amazing to see.
18:40 So we're going to see.
18:41 So check out opening day all around the island.
18:44 Sounds great.
18:45 Looks delicious.
18:46 Hey, coming up, Phoenix Fines is always on the hunt for local gems.
18:49 And I found the perfect one that will help you approach wellness in an all natural way.
18:53 So stick around because that's next.
19:09 I'm always looking for ways to prioritize my wellness.
19:12 And in this new installment of Phoenix Fines, I found a local spot that allows me to do
19:17 just that.
19:18 This is Kaya Holistic.
19:34 So we all can live busy, hectic lives, and sometimes we feel stressed.
19:38 But the way to combat that is taking better care of our bodies.
19:42 And we have a spot right here in Phoenix that is focused on holistic living and healing.
19:48 And I'm so honored to be standing here with the owner, Kathleen.
19:51 Kathleen, thank you for having us here to Kaya Holistic today.
19:54 Thank you for having me.
19:55 So tell me a little bit about how Kaya Holistic came to be.
19:59 So Kaya Holistic has been an evolution.
20:03 It started in 2018.
20:05 I was working at my agency.
20:08 I ran a brand agency before this.
20:11 And one of our clients was in the medical marijuana industry.
20:14 So I became familiar with the cannabis industry, started working with hemp and CBD products.
20:20 I ended up with an injury in my hip.
20:22 I had a torn hip labrum, bursitis, tendonitis, osteoarthritis, all the itises.
20:29 And decided I'm going to give it a try.
20:32 You know, it had a lot of stigma around it.
20:34 People don't really understand it.
20:35 But I found out it really, really works.
20:37 My mom started using it.
20:39 My dad was using it.
20:42 Started talking to more friends, researching different businesses, and really found that
20:46 it worked.
20:47 So I decided to open up a store and create an environment that was very informative and
20:52 educational.
20:53 And that led you here to Kaya Holistic.
20:55 Yes, yes.
20:56 So the first year I was out at festivals and markets.
20:59 And in 2019, in May of 2019, almost five years ago, we opened the store.
21:04 And tell me a little bit about Kaya Hemp Co.
21:06 Because that is something that also kind of launched you guys here.
21:09 Yes, yes.
21:10 So that was the initial vision.
21:12 We had about 30 different brands of CBD products because that's what was working so well for
21:17 my hip and my friends and my family.
21:20 So it was Kaya Hemp Co.
21:21 I also wanted to really educate people and advocate for the hemp industry.
21:26 It's such a beautiful plant.
21:28 It can help the planet in so many ways.
21:30 It's a great sustainable resource.
21:33 Hemp bioplastics, all these different uses beyond healing.
21:38 So that's where we started.
21:40 But then we evolved to all botanical wellness and other products that include handcrafted
21:47 artisan goods.
21:48 Hence the name Holistic because it's kind of a whole person, a whole being process.
21:53 So tell me a little bit about some of the other gorgeous items here in your store.
21:57 Yeah, so we have different areas in the store.
22:01 There is, you know, outdoor and gardening.
22:04 There's kitchen and home.
22:05 This whole back area is the botanical wellness.
22:08 We've got skin care, body care.
22:11 Over here you'll see some baby items, toddler items.
22:14 So it's a great place to come and get gifts, either treat yourself or if you're celebrating
22:20 something.
22:21 Very unique, thoughtful, intentional items that you really can't find anywhere else.
22:27 We source both locally and globally to support, you know, different traditions and different
22:33 crafts that have been handed down from generations.
22:35 And the store is so gorgeous.
22:37 Everything in here, like you said, is so curated.
22:39 It's so beautiful and really lends itself to that holistic way of healing.
22:44 So I know you also do some events around town.
22:46 So very quickly, tell us about some of the events you have coming up.
22:48 Yeah, so we have a series that's called Sunday Zakkaiya.
22:51 We host it here in the store.
22:53 I'm a big believer in building community.
22:56 So whether it's natural wellness practitioners or energy healers, whether it's Ayurveda,
23:02 acupuncture, artists and artisans, you'll notice there's some artwork on the walls.
23:07 Somebody I met in an herbalism class last summer.
23:10 So we host those 10 to 12 on Sundays before we open.
23:15 And it's a way of bringing the community together very informally.
23:19 They can ask questions, they can learn.
23:21 Sometimes it's a workshop.
23:22 We set up two tables out there last fall and we did a bath salt, Sedona bath salt recipe.
23:28 Oh, so fun.
23:29 And then you get to take a little something home.
23:31 Exactly.
23:32 Yeah.
23:33 Great.
23:34 I love it.
23:35 And tell everybody where your shop is located so they can find you and also your website
23:36 so they can follow you online.
23:37 Yes.
23:38 So website is kayaholistic.com and that's K-A-Y-A holistic with an H dot com.
23:44 Perfect.
23:45 And we are located on 16th Street, 6102 North 16th Street, North of Bethany Home Road.
23:51 Great.
23:52 All right, Kathleen, thank you for having us in your space today.
23:54 I'm going to do a little shopping, guys.
23:56 The following portion of the Arizona Daily Mix is sponsored by Wally Cahill.
24:18 Well, hi and welcome to another one of Wally's weekend drives.
24:27 You know, when you think Sequoia, you think of the big giant redwoods, right?
24:31 Well, guess what?
24:32 We got the Toyota Sequoia, the 2024 version right here.
24:35 The TRD Pro, I might say, too.
24:38 This thing is huge.
24:39 It's huge.
24:41 Three passenger or three rows of passenger seating in here.
24:45 You're going to fit your whole family in.
24:46 You're going to be able to go off road.
24:48 You're going to be able to tow about 9,500 pounds as far as a trailer, too.
24:53 So everything's cool.
24:54 In fact, it's actually powered by a twin turbo V6, which I think is kind of weird.
25:00 You know, for a truck this size, I'd prefer a V8.
25:02 I mean, Toyota's got a great V8 they could use, but we're still making 437 horsepower
25:08 and 583 foot pounds of torque from that little V6 in there.
25:13 Now, I've been running an eco mode.
25:16 And then when we talk about eco mode, you also need to know that this is a hybrid.
25:21 And if that leaves your head scratching, well, me too, because mileage is only about 17 miles
25:26 per gallon.
25:27 So I'm wondering what it got before they put the hybrid motor in there, too.
25:32 And I also haven't seen it work, so I'm not quite sure how it actually kicks in.
25:36 But every time I've stepped on the gas, the motor's gone vroom and the cars moved or the
25:41 vehicles moved.
25:42 But anyway, let's take a look at this thing, because I'll tell you what, right off the
25:45 top, it's a butt kicker.
25:48 No doubt about that.
25:49 So if you look up here, again, we talk about the fact that it's got a twin turbo V6 in
25:53 it.
25:54 So there's plenty of room underneath here.
25:55 And you see there's about a foot and a half behind the grill right here that if you had
26:01 any kind of an impact, you wouldn't hit anything inside the motor compartment for at least
26:05 a foot and a half.
26:06 So you're good on that.
26:07 If you walk around to the side here, one thing you're going to see, a blast from the past
26:11 here, BBS wheels, actually forged aluminum BBS wheels right here, and transmitting all
26:18 of that horsepower and torque through that transfer case, an electronic transfer case
26:23 and a 10-speed transmission right here.
26:26 So this is very capable, let me tell you.
26:29 And it's huge, too, if I didn't mention that.
26:31 If you look right here on the side, you see Toyota has some great cast aluminum boards,
26:36 and there is no give to these at all.
26:38 So it's really a good deal.
26:40 And if you look up here on the mirror, as normal, we do have the blind spot sensor in
26:45 there, and you do have your signals in here also to let people know what's going on.
26:50 Cool thing about it, actually I didn't check it up front, but you're going to know it's
26:53 there, is a Toyota TRD Pro light bar that lights the way at night.
26:58 So when you're going to do something off-road at night, you can actually see where you're
27:02 going.
27:03 So, Grady, if you take a look inside here, one of the cool things you're going to see
27:06 right to start with is a tilt telescopic smart steering wheel, and right in the center, you
27:13 know, in fact, let me jump in here real quick and see if I can get that center to light
27:18 up here a little bit.
27:22 Because it's got a 12.5-inch screen in the center, infotainment screen, and that thing
27:27 is huge, let me tell you.
27:29 It's another thing that's huge in here, and it doesn't actually, you know, need to be
27:33 that big, I don't think, because if you look right in front of the steering wheel there,
27:39 Grady, you're going to see a dash in there that's about, oh goodness, about 12.3 inches
27:44 wide too that gets you all your information on that, and a generous amount of USB and
27:50 USB-C ports in there for your phone, as well as wireless charging.
27:56 Now let's take a look into the back here, and look right here, you'll see that there's
28:01 like captain's chairs in the back, you know, and it does have an easy access right here,
28:06 you know, when you want to get in, so you can do that to get right to the third row
28:11 back there.
28:12 So again, if you're the off-road kind of people, and you have a huge family that likes to go
28:17 off-road, it's a pretty big deal, this is going to be one of your vehicles.
28:21 Now if we walk around to the back right here, Grady, first thing you're going to see, stylish
28:26 TRD exhaust right here too, I really like that.
28:29 Now here's kind of a blast from the past, so there's a couple things going on here that
28:32 I really like.
28:33 Say you're driving down the road on a trip, and maybe you've got a cooler in the back,
28:36 and you're going to stop and have a picnic, well, guess what?
28:39 You can open up the back window, kind of like you used to be able to do on all the old station
28:42 wagons, so that's pretty cool.
28:45 But let's take a look in here, through the big hole back here, and what you're going
28:50 to see again, a work shelf right here, again, if you're stopping to have a picnic or something,
28:56 you're rocking on that.
28:57 Need a place to keep your sandwiches or anything else?
29:00 I happen to have my cleaning equipment in there, but it all rocks for sure.
29:04 Now Toyota's done a great job with this, frankly I'm a little surprised that no dealer jumped
29:09 on board with it, because these things are really cool.
29:11 So MSRP on this is $80,560, you know, head on out to one of your Toyota dealers, they're
29:18 obviously quite proud of this vehicle, and they want to show it off.
29:21 The preceding portion of the Arizona Daily Mix was sponsored by Wally Cahill.
29:43 Of course we all love finding a good restaurant here in town, and sometimes we luck out and
29:47 find one that leaves us wanting more, and guess what, we have it, it's called Kambara,
29:53 check it out.
30:08 Stefan Angelo, another amazing creation of a restaurant here at the JW Marriott at Desert
30:14 Ridge, and I'll tell you, this is awesome.
30:15 The first time we met, you were in the garden, because you were launching Tia Carmen, which
30:20 is actually a garden-to-table type of restaurant.
30:24 Everything's done right here.
30:25 100%, and you should see the garden now.
30:26 We're here in Kambara, Asian street food, my business partner and I, we traveled, well
30:31 first we have such a love for Asian culture food, spent many years traveling there for
30:37 this concept, Kambara, which the word means to seek and discover, so essentially that's
30:42 what we did.
30:43 We traveled through Chiang Mai, to Bangkok, to Penang, to Phu Quoc, to Hanoi, to all these
30:49 amazing Asian places, and then we spent about six months doing recipe development to create
30:54 these amazing, we make our own curry, our own sambal, our own dumplings, our own noodles.
31:00 Oh my gosh, and each part of this restaurant has a little bit of that culture in there.
31:04 I know behind us we're looking at graffiti walls and stuff like that.
31:07 Well you're in Tokyo, right, and then we have Chinese lanterns, you're in Shanghai, you're
31:11 in Beijing.
31:12 So as you walk through this beautiful space that Thomas Shus, a very dear friend and really
31:16 just humble designer, created this beautiful oasis for us.
31:20 Oh my gosh, well I know this is beautiful to take a look at, and of course the food
31:24 is beautiful to taste, so let's go make some.
31:26 Alright, let's do it.
31:27 Angela, I love it, we're back in your little area here, where you're going to make us what?
31:36 We're going to make, so just think of a chicken salad, a Thai chicken salad, it's called Lab.
31:41 L-A-R-B, don't pronounce the R, Lab.
31:44 Lab.
31:45 Yeah, like I'm going to Lab you.
31:47 Lab.
31:48 Alright, so let's get started, what do we have?
31:49 So what we have here first and foremost is we have this beautiful, unctuous, coarse ground
31:54 chicken, okay, so we have it mixed with a little lime juice, some galangal, some lemongrass.
32:02 So next we're going to go, we're going to add some rice powder.
32:05 So it's really cool when you think of Southeast Asia, obviously there's an abundance of rice,
32:09 so we made this powder of rice, galangal, lemongrass, okay, we're going to add this
32:15 to our chicken mixture.
32:16 Do you like spice?
32:18 I do, not too spicy though.
32:19 So when you're camping, you add a little spice to your dishes?
32:22 Of course, yes, in all my little dishes I'm starting to.
32:23 We're going to mix the chicken with the chili, and if you notice, I just broke the chili,
32:29 so I just want, it's almost like a time capsule, I want that spice to just release so softly.
32:34 So could you do something please?
32:37 What would you like me to do?
32:38 Great, take some herbs.
32:39 Okay, is that enough?
32:40 Then you're going to take some, yeah that's good, some mint.
32:42 Some mint.
32:43 Then we're going to take some cilantro, add some scallion.
32:46 Some scallions, alright.
32:47 Okay.
32:48 Alright, then what?
32:49 So we're going to just really take this to the next level.
32:51 We have a lime juice, fish sauce, palm sugar, vinaigrette.
32:54 We're going to just dress the chicken.
32:58 I like that, okay.
32:59 So what we're going to do here, what's really beautiful, look at the plate.
33:03 So the crackling of the plate is supposed to be symbolic of, when we're traveling through
33:08 Asia, we saw the facades of the buildings, so they were aged, right?
33:12 So this is representative of Thai imperial cuisine, okay.
33:17 So we have the beautiful colors of the crackling of the plate, the purple thinly shaved cabbage,
33:23 okay, and I'm going to have you do some more work after this.
33:27 So then next, what we're going to do here is we're going to just put a little bit more
33:32 of the toasted rice.
33:33 Oh my goodness.
33:34 And then we're going to add some Persian cured cucumbers here, just for that beautiful contrast
33:41 of textures.
33:43 When you're eating this, I want you to feel seduced.
33:45 I want to, you know, it's all about time and place, and I want you to feel transported
33:48 that you're in the streets of Bangkok.
33:50 I like this.
33:51 Oh my goodness.
33:52 Okay, as you're finishing up, this is not the only thing that's on the menu, because
33:55 there's a lot on the menu, but one that you're very proud of.
33:58 Where's Chef Penny?
33:59 Chef Penny!
34:00 Chef Penny, bring it in, bring it in.
34:01 Chef Penny, bring this in.
34:02 Wow, you can be a chef.
34:03 You're so...
34:04 Wow.
34:05 Listen, I've watched enough, of course, of, you know, cooking shows.
34:07 I need you to come and expedite tonight.
34:10 So this is our amazing Chef Penny.
34:12 Oh my goodness, so what did Chef Penny bring us out?
34:14 So we have what's called the Beef Rangdang, and you're going to find this in Malaysia,
34:18 so this is my interpretation.
34:20 So it's beautiful, succulent Australian Wagyu, okay?
34:23 Yeah.
34:24 And we mix lemongrass, ginger, some chilies in there, and some lime leaf.
34:29 All right, we got the meals here.
34:31 Let's go check out the bar.
34:32 Let's go.
34:33 Let's go.
34:34 Let's go.
34:35 Let's go.
34:36 Let's go.
34:37 We got two great dishes here, and you can't come here without having a great cocktail.
34:42 And you guys have a great selection of Asian whiskey and gin and all kinds of drinks here.
34:48 Not only a great one, one of the largest in the country.
34:51 Isn't that super cool?
34:52 Wow, that's awesome.
34:53 Japanese whiskey, one of the largest in the country.
34:55 Here we have a beautiful takeoff of a martini, right?
34:59 There's gin, Japanese gin, Japanese vermouth, and some umami.
35:04 This is going to pair so beautifully with that lob salad, and Christopher here is going
35:08 to make what's called the sympathizer.
35:10 And this is kind of taken an old-fashioned way, right?
35:25 That's right.
35:26 Oh my goodness.
35:27 Isn't that gorgeous?
35:28 Well, Christopher, thank you again for bringing in another one of your creations here at the
35:31 JW Marriott Desert Ridge.
35:33 You gotta come check it out.
35:34 And you got Tia Karma, and now?
35:37 Kambara.
35:38 Kambara.
35:39 And we're going to have you here at both of them.
35:40 I like it.
35:41 All right.
35:42 You gotta check it out, people.
35:43 Hey, Lexi, we had a great day today.
35:54 It was.
35:55 It's a great show.
35:56 It's been a great year.
35:57 We usually do these memorials when we're going to be missing somebody or something like that.
36:02 Yeah, definitely.
36:03 So we thought we'd do one for someone who is leaving us.
36:06 We're going to be missing so much.
36:07 Yes.
36:08 Daniel, come out here.
36:09 Daniel!
36:10 Daniel, who started off as a little intern with me.
36:13 Look at this.
36:14 And he's grown up to, you are Mike now, because, there we go.
36:18 I'm like, "They're not even the prom pair.
36:21 What are we doing?"
36:23 I gotta say that he started as an intern with us, and now he's moved up to producing a show,
36:30 and now you're leaving to go big time with us to the Daily Blast with us.
36:36 So we're kind of like, "This is awesome.
36:38 We're going to miss you."
36:39 We are definitely going to miss you.
36:40 Yeah, you're going to Colorado to do this national show.
36:43 Moving to Denver.
36:44 It's really exciting.
36:45 You know what?
36:46 I've never been to Denver, so this is going to be interesting.
36:47 Yeah, and he's talking about snow or whatever.
36:49 I've never driven in snow.
36:50 And we don't do this very often.
36:51 We don't do this for a lot of people.
36:52 You'll be okay.
36:53 I know.
36:54 But what we wanted to do was send you off with something that you could take with you,
36:57 but that will also live in forever on the internet.
37:00 Take a look.
37:01 Oh, my gosh.
37:02 Thank you so much.
37:03 You're awesome.
37:04 Daniel, you are the best.
37:05 We will miss you.
37:06 Good luck, Daniel.
37:07 Good luck, Daniel.
37:08 Daniel, we're going to miss you, man.
37:09 We love you, man.
37:10 Good luck.
37:11 Daniel.
37:12 Bye, Daniel.
37:13 I miss you so much.
37:14 I love you, man.
37:15 If you need anything, don't call.
37:18 Hey, Daniel.
37:20 Just wanted to say congratulations.
37:22 Good luck, Daniel.
37:23 Much love, brother.
37:24 We love you so much and so proud of you, so happy for you.
37:28 Wish you all the best.
37:29 Bye, Daniel.
37:30 We love you.
37:31 Wishing you best of luck.
37:32 And I'm totally fine.
37:33 I love you.
37:34 Good luck, Daniel.
37:35 I appreciate you.
37:36 Good luck.
37:37 Daniel, we're very proud of you.
37:38 We have a history of sending off our interns on to the better world.
37:47 We have them at NASCAR.
37:48 We have them on national and CBS, all over the place.
37:50 So you're on your way.
37:52 So we train them up good here, guys.
37:53 We train them up good here.
37:54 They do.
37:55 Heck yes, we do.
37:56 So what I'd like you to do is can we bring the prompter down?
37:58 And since we had you on TV Boots once, and I know that was something you wanted to go,
38:02 do we have it in there?
38:03 No?
38:04 Go ahead and you take it away.
38:05 Thanks for tuning in this morning.
38:06 For more information on what we talked about during the show, head over to aztv.com.
38:10 There it is.
38:11 All right.
38:12 Thank you, guys.
38:13 Love you, Daniel.
38:14 Love you, guys.
38:14 Love you, guys.
38:15 Love you, guys.
38:15 Love you, guys.
38:16 Love you, guys.
38:17 Love you, guys.
38:17 [music]
38:24 Content segments during the Arizona Daily Mix were paid for by Vipper Injury Law, Better
38:29 Buzz, Wally Cahill.
38:31 [music]