When you think of Sonoran food, what comes to mind? Almost certainly carne asada. But a growing number of Sonorans are ditching animal products and opening restaurants centered on plant-based foods in what some have called a “vegan boom.”

Not a lot of us would think of making of our own condiments. But during the pandemic, that's what chef Elizabeth Meinz turned to for saving her career.

The Melrose District has long been known for its coffee and community. But recently, Copper Star Coffee has made it known for something else: its bagels.

A well-known convenience store chain in Arizona will pay $8 million to resolve pregnancy, disability and retaliation charges as part of a nationwide agreement with the Equal Employment Opportunity Commission.

After two years of strong consumer demand, retailers are preparing for a slower holiday season.
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It's almost Thanksgiving, and chef Damon Brasch wants foodies to set aside the turkey and give a vegan feast a chance.

Developers looking for tax breaks in Phoenix will need to demonstrate a "true" public benefit, based on policies amended by the City Council on Tuesday.

The current COP27 conference includes dialogues on how food choices affect climate change, and venture capital is flowing into the eco-friendly food sector. But new research suggests there’s little evidence behind the sustainability claims of many food technologies.

Fashion designer turned chef Feng-Feng Yeh grew up in Tucson, but spent much of her professional career in New York City. Then, during the height of the pandemic, she came back.