- [Announcer] And now, an Arizona PBS Original Production.

- I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona."

The show where Arizona residents recommend their favorite restaurants.

Coming up, we have guests who are passionate about their picks.

They've dined at all three, and are ready to share their reviews with each other, and with you, right here on "Check, Please!

Arizona."

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Featuring contemporary furniture from around the world.

Copenhagen is dedicated to providing comfort, craftsmanship, and customer service.

Located at copenhagenliving.com - [Announcer] Whitfill Nursery, proud to support Arizona PBS, a valley tradition since 1946.

Over 200 acres of Arizona-grown trees, citrus and palms.

Complete custom design and installation.

And Whitfield Nursery still does the digging.

WhitfieldNursery.com (gentle music) - [Announcer] Hospice of the Valley.

Medical, social and spiritual care for patients nearing end of life.

And support for their families.

A not-for-profit community hospice.

HOV.org (upbeat music) - I'm Chef Mark Tarbell.

Welcome to "Check, Please!"

In this episode, we're feasting on burgers, pasta, and diner food.

Let's meet our guests.

Brittany Acevedo works at a non-profit, helping women business owners.

She also enjoys thrifting.

Jeannie LaMarsh is in customer service.

In her spare time, she sings and writes poetry.

But up first, is retired librarian, Kathy Bonnell.

Not surprisingly, Kathy belongs to two book clubs.

And she often meets them at a spot that serves up diner food, with a side of compassion.

This is the Joy Bus Diner.

(upbeat music) - C'mon!

The Joy Bus is a non-profit in the valley that prepares and delivers free meals to home-bound cancer patients.

I started the Joy Bus because of my friend, Joy.

Joy had ovarian cancer, and I started creating little meals and treats for her.

It was an excuse to have time with her.

Because she had everything she needed.

I thought, well maybe there's people out there that don't have such an awesome support system.

And maybe they would love beautiful, rad food delivered to their house.

(gentle music) We opened the diner about six years ago when I outgrew making the meals in my home kitchen across the street.

So why not have it open to the public, and have 100% of the proceeds fund our program?

The menu that we have at the diner, is all from scratch.

I picked diner food, because I wanted people to feel comfortable.

I would say the most popular dish right now is the chilaquiles.

Our cheeseburger is insane.

And our fire chicken is on fire.

(chuckling) I think the coolest thing about this restaurant is it looks like it was supposed to look this way.

Every single thing in here was donated by someone in the community.

So the fact that it looks so happy and comfortable, is just a product of the people coming in.

So, when you first walk in the diner, on your right you'll see a big wood wall, and that's our legacy wall.

And people have purchased plaques in memory of someone that had cancer, or someone that's currently struggling, or fighting their battle.

I think Joy would be super excited.

You know, she was just so graceful and considerate of everybody else around her.

So this is right up her ally.

(upbeat music) - Kathy, a lot of joy in this place.

How did you pick Joy Bus Diner?

- Well, I live in the neighborhood, and it's just become my favorite.

Once a week, without fail, I'm there.

- What did you have when you ate there?

- The time I picked to review, I had avocado toast.

- [Mark] Mhm.

- [Kathy] Which, varies as you know, from place-to-place that you go.

But here it is this big chunk of avocado on the most fabulous bread.

Like a, I guess- - [Mark] I think it's from Noble Eatery, Noble Bread.

- Yes!

It's wonderful bread.

- It's rustic, wonderful bread.

- [Brittany] Everything is on that bread.

- Yeah!

- I'll put everything on that bread.

- Oh, I know.

- Just give me that bread.

- I love that bread, and they always give me scrambled eggs, instead of a fried egg on top, which I like better.

- [Brittany] Mm!

- [Mark] They're good, yeah.

I thought service was very lovely.

People are super-nice.

- [Kathy] Yes, yes.

In fact, you walk in, they always greet you as if you're a long-lost family.

And what I always start with, is the fresh-squeezed orange juice.

And it is always just, scrumptious.

I don't drink regular orange juice, but I will drink their orange juice.

- Well you know, you're a librarian, and they also have that book share outside.

- [Kathy] They do!

- [Mark] I love those things.

- [Kathy] They do.

In fact, I often just run down the titles to see if there's something new that I haven't seen in there, and I take books and I bring books, too.

- I didn't know they had a book drop.

- They do.

- I'm definitely going back - On the right.

- Brittnay?

What did you have?

- I had the avocado toast, as well.

- Oh, did you?

Good.

- [Brittany] Well, I didn't get it for myself, for my little one.

He's obsessed with avocado.

So I love that they literally put an entire chunk of avocado on this toast.

- [Kathy] Yeah.

- I ordered the eggs benedict.

And let me tell you, it was so phenomenal.

The bread, which we were talking about earlier, you have to get, toasted perfectly.

And then they do this poached egg, potion of perfection.

(Mark chuckles) I don't know how they're poaching them back there, it's some sort of secret recipe that I need to know.

- [Mark] Yeah.

But each egg and the breaking of the yolk is beautiful.

And then, they make this sauce, that Hollandaise sauce.

Which my family tried to make when I was growing up, so it was definitely nostalgic.

(Mark chuckles) But I loved the eggs benedict.

I wanted to dip the toast in the sauce, and everything.

- Yeah, yeah.

- Well Hollandaise sauce is so difficult.

Because it can be scrambled eggs, or it can be this silky, velvety, like yumminess, foamy yumminess.

And that's what they do there, it's perfect.

- It was so good.

- Jeannie, what did you have?

- I had the two eggs breakfast with peppered bacon and seasoned potatoes.

It was scrumptious.

- [Mark] Bacon!

- [Jeannie] I really liked it.

- The only thing better than bacon is peppered bacon.

(all chuckling) - [Jeannie] It was a little bit spicy, but it was yummy.

(all chuckling) - [Mark] You had desert, I think, a little bit, right?

- 0h!

- Mason jar cherry pie.

(all gasping) - [Mark] Oh!

- [Kathy] You have to have this.

- [Kathy] It is so good.

- [Jeannie] It is so good.

- [Kathy] It's homemade.

- [Jeannie] Oh, yes.

- [Kathy] It's like a homemade- - [Jeannie] It was awesome.

It was.

- What did you love about it?

- [Jeannie] The cherries were very fresh.

It was just really flakey.

Really rich.

It was just- - It's like a homemade pie.

- Yeah.

- [Kathy] It is, the crust is homemade.

And the cherry filling is not out of the can.

- [Jeannie] Uh uh.

- It is homemade filling.

- And who doesn't like cherry pie?

- I know!

- Oh yum.

(Mark chuckles) - [Kathy] The best.

The best.

- [Mark] I want to talk about community.

I mean, Jennifer Caroway started this.

She won Chopped.

And she had a friend named Joy, who had cancer.

And she started feeding her at home so - What a lot of people don't know is that all the proceeds of this diner go to her project, which is feeding thousands of people who are going through treatment, at home, nutritional meals.

And using, I want to say, food as medicine.

She's kinda collaborated with U of A to help with her mission and it is really special.

- [Kathy] Right.

- [Mark] I think that's what people need to know.

Also, chefs have been very involved in developing her food.

People collaborate, some great chefs have worked with her.

So it's a real deal.

It's real 360.

It's good.

- [Brittany] The give-back aspect too.

You don't have to go and support them and eat there.

I mean obviously, the food is so good.

But you can go and volunteer.

I know the staff was telling us about volunteer opportunities to come and squeeze the oranges, and deliver the meals.

So, I definitely want to go back and support.

- [Kathy] And you can decorate the big handle bags that they deliver the meals in.

They like you to take a few home, decorate them, and then bring them back so they get a fun delivery.

- [Mark] What a great way to get - - [Kathy] Yeah.

- [Mark] community [Indistinct].

Right, Jeannie?

It's amazing.

- [Jeannie] I know that on the back wall, they had many a fundraiser they were having.

- [Kathy] Mhm.

- [Jeannie] And also on the table, there was little cards they had that were telling about upcoming promotions and fundraisers that you can get involved in.

- And you can donate on top of your meal.

There's an avenue for you to just donate because you feel like you want to support their mission, which almost always, if I take a group there, we always donate a little extra.

- Cool.

Brittany, your quick pro tip.

- I would say, "go for breakfast, stay for lunch."

- [Mark] Love it!

- Take lunch home, yep!

- Definitely go for a great meal, enjoy yourself and know that you're helping something in your community that's doing good.

- [Mark] Your pro tip.

- I just say, "have dessert first."

(all laugh) - [Kathy] Very true.

- [Mark] I love that.

Dessert first.

If you want to try The Joy Bus Diner, it's located at 32nd Street in Shea in Phoenix.

An average meal will cost $14 and they do not take reservations.

(upbeat music) Up next, is Jeannie's pick.

She loves going out to eat with her husband, and this Chandler Italian eatery is always at the top of their list.

This is "Crust: Simply Italian."

(upbeat music) - [Michael] Crust: Simply Italian is a neighborhood pizzeria and Italian restaurant.

We focus on east coast, Italian cuisine.

What that means is, I grew up in New York.

And the menu is a very red sauce "style" menu.

Things like homemade lasagna and eggplant parmesan.

Food inspiration is honestly "mom and dad."

I grew up in my father's pizzeria.

A lot of menu items that I have is what mom served us growing up.

The pizza we do here is New York style, so it's a large, 20 inch pie.

So the oven's our heart right?

It's like the tomato sauce.

These things go hand and hand.

You need these staples if you're gonna try to do what we try to do.

We make sauce six days a week.

We grind our own cheese.

We make our dough in-house.

We make the dressings.

Everything we do is fresh.

So the ambiance here is a neighborhood, comfortable, Italian eatery.

We're open to families, we're great for a date night.

And whether you're young, you're old, it's gonna fit everything you like.

The Ostrich is an underground cocktail bar.

So when we came here in 2015, before we signed the lease, we knew there was a space downstairs.

It was the original basement of the hotel.

It's over a 100 year old room.

And just like everything else we do, it's as authentic as we get.

My staff.

My staff is one of the things I'm so proud of.

They are our glue to this restaurant.

Our back-of-the-house puts out a product that I'm really proud of.

Our front-of-house deliver it.

So without them, we can't do anything.

We're just passionate.

We show up everyday and we love what we do.

And it's just a great family ambiance.

And we love welcoming the neighborhood.

And our guests, we really try to treat them all like family.

(upbeat music).

- So Jeannie, this is your pick.

What do you love about Crust?

- That they're so welcoming.

So friendly.

That they welcome you just like family.

They make you feel like family.

It's just so warm and cozy there, just so comfortable.

- What do you like to eat there?

What do you recommend?

- Had the bacon-wrapped shrimp.

- [Mark] Bacon-wrapped shrimp.

Love it!

- [Jeannie] It was so wonderful.

- [Mark] Any sauce with that?

- [Jeannie] It had a spicy sauce on it.

(Kathy chuckles) It was so tender, so rich and creamy, the sauce.

- You're closing your eyes, I can tell you're just reliving the moment when you bit into it.

- [Jeannie] Yes!

- [Mark] That is awesome.

- [Jeannie] And who doesn't like bacon?

- [Mark] I know.

- [Jeannie] It had crispy bacon on it.

It was just so delectable.

- So what did you have for an entree?

- I had the linguine with clams in white sauce.

- [Mark] Awesome.

- [Jeannie] It was so awesome.

- [Mark] Thick white sauce?

Creamy white sauce?

- [Jeannie] It's thick and creamy.

It's just so wonderful.

Every time I come there, I get that.

And I just can't get enough of it.

(Kathy chuckles) - [Mark] So the clams, are they large?

They tender?

- [Jeannie] They had so many clams in it.

- [Mark] Okay.

- [Jeannie] It's just swimming in clams.

- [Mark] Oh!

- [Jeannie] And just be prepared because there is a lot of garlic in it.

- [Mark] I'll bet.

- [Jeannie] Lots.

- [Mark] So you gotta love garlic?

- [Jeannie] Yes.

- [Mark] Go for the clams?

- [Jeannie] Big pieces.

Big pieces.

- [Mark] Oh nice!

Chunks of garlic?

- [Jeannie] Chunks of garlic.

(group all gasps) Like the whole garlic pieces.

- It's very healthy for you, by the way.

(group chuckles) Yes it is.

- Yes.

- So Kathy, what did you start with?

- My party of four ordered the bruschetta because we thought with four choices, we could each get our favorite.

And it turned out well, except I thought it was a little bit skimpy on the toppings.

But, we enjoyed it.

And each got our own pick for the topping.

- [Mark] Great.

What was on them?

- [Kathy] We had one that was mascarpone and fig.

Which was yummy.

- [Mark] Delicious.

- [Kathy] Mushrooms.

- [Mark] One with artichoke on it, I think, right?

- [Kathy] Oh yes, you're right.

Artichoke and olive.

And that was good, very good.

- [Mark] Good.

So what did you have for an entree?

- Then I had chicken Marsala, which is my favorite Italian dish.

And I asked for a little side of fettuccine, instead of whatever came with it, which they were happy to do.

And I was glad of that.

And it was a huge portion.

Very tender chicken and I took half home for the next day.

- [Mark] Very cool.

- My husband and I were celebrating a wedding anniversary, so it was a great place to go and kind of have that little night out to celebrate, but not be too, "we need to get all dressed up."

The food was phenomenal.

The flavors, like you had mentioned.

The garlic and - For me, I don't really think of Arizona as a place to get seafood.

I'm not really a seafood connoisseur.

But my husband ordered the lobster ravioli.

And I wanted to put that sauce on everything.

So if the shrimp is good, the clams are good, the lobster is good, so definitely a seafood place.

And so when you go in the place, you can smell immediately, the spices, the garlic - - [Mark] Yeah.

- [Brittany] You smell the wood-fired pizza.

We ordered a wood-fired pizza.

And it's shaped in a pizza board paddle.

Your pizza is shaped like it.

- [Mark] It's the rustica.

I think you have the choice of doing a traditional 20 inch and then the "rustica."

- [Brittany] Or Sicilian and get it thick!

- [Mark] Oh really?

I didn't know that.

- [Brittany] Mm.

Mhm.

- [Mark] That's kinda another tip.

I think Brittany, you had a drink right?

- Yeah, we actually ordered the mocktails.

We're celebrating, but it was a further drive for us because we are in Central Phoenix so we wanted to be safe and order the mocktails.

I ordered the pineapple, spicy, jalapeno.

(group oo's and ah's) It was so good.

And just like you'd mentioned, lots of flavor in the spice.

I love that they have a mocktail option.

- [Mark] Absolutely.

- [Kathy] It is.

- [Mark] So Jeannie, did you have dessert?

- Yes.

We had the tiramisu.

- [Mark] That was a "yes!"

(group laughs) - [Jeannie] So flavorful.

Rich, coffee flavor.

So moist.

Delectable.

- [Mark] How can it be bad?

Right?

Love tiramisu.

And Kathy you had something too I think?

- We did.

The four of us split two desserts.

The Nutella cheesecake which was wonderful.

And I like Nutella, but I couldn't really tell that it was Nutella.

It was some kind of a chocolate on there and that was good for me.

And then we also shared the flourless chocolate cake.

Cake can be kind of dense sometimes, which I'm not a fan of.

But this was very light and creamy.

And it just tasted great.

- [Mark] Brittany, did you have dessert?

- Oh, of course.

We had to celebrate!

We actually went with the pistachio sponge cake.

(group gasps) And what I loved about it is it had a ricotta center- - [Mark] Oh.

- [Brittany] And it was almost like the cannoli fillings.

(group agrees) Fresh strawberries, fresh whipped cream on top.

- [Mark] Nice.

- [Brittany] It was gone in a second.

- [Mark] Nice, so that didn't get taken home.

- No, definitely not.

- Awesome.

Jeannie, any pro tips for your place?

- Just come prepared for huge portions, fun.

- It was definitely a popular place.

Very popular, a lot of people enjoying themselves.

- And what I loved about it, is there's a speakeasy downstairs.

So, we're sitting having dinner, and the people dining next to us were like, "Hey, we want to go downstairs."

And overhearing that, we were like, "What is that?"

So it was very prohibition - - [Kathy] Oh fun!

- [Brittany] And taking us back into that.

So we were much like, "we need to go downstairs and see what's going on there too."

So they have a hidden bar downstairs, so definitely recommend checking that out.

- [Kathy] Fun!

- [Mark] Great pro tip, Brittany.

If you want to try Crust: Simply Italian, it's located at 10 North San Marcos in Chandler.

An average meal will cost $22 and they take reservations for groups of six or more.

And there's a location in Scottsdale.

(upbeat music) - Our last restaurant is Brittany's selection.

It's a burger joint that's not your typical "lettuce and tomatoes" spot.

This is Paradise Valley Burger Company.

(upbeat music) - Paradise Valley Burger Company is an amazing place.

We're basically a very laid back, casual place to get phenomenal burgers.

Not going to break your pocket.

We have burgers, sandwiches, tacos and milkshakes.

We also have weekly specials that we do every week.

Always crazy, always out of the box.

I am absolutely obsessed with hamburgers and I absolutely do dream about them all the time.

I wake up thinking about them and stuff.

Over the last decade, I've easily come up with about 400, 500 hamburgers.

I'd say the biggest thing that makes our burgers different from other places is that we patty-out the meat.

We press it out, and then it goes straight on the grill.

That's a big difference.

We also take our buns, cut them into squares, so they get grilled directly on the flattop.

I have a lot of customers who tell me, "We just passed 85 hamburger places to get here."

People drive from Prescott, they drive from Sedona, and stuff like that.

The Burger Brulee, that's our most popular.

That's gonna be two beef patties, bacon, (indistinct) sugar, egg over easy, pickled onions, Thousand Island.

Then, we have the Country Fried Burger, the Booze Burger, Beach House Burger, BLTs, bacon cheeseburger of course.

So we actually have a good amount of vegetarian options here.

For all of our burgers, you can substitute a grilled portobella mushroom.

You can substitute an Impossible patty.

So that already, off the bat, opens up 10-12 different options.

We also have a smoked barbecue vegetarian sandwich, which is a smoked cabbage sandwich.

And we also have veggie tacos.

The milkshakes are honestly my favorite part of the whole experience.

We're using real half-and-half.

A lot of other burger places use, out-of-machine ice cream, we're using scooped ice cream and stuff like that.

We have a tremendous staff here at Paradise Valley Burger.

One of the gentlemen has been with me for eleven and a half years since we opened, so they work really, really hard.

I want my guests to just truthfully be happy when they come here.

I want them to just enjoy their food, enjoy their staff, enjoy the people around them.

Feel a sense of community.

- So Brittany, I have never seen anything quite like this.

Well, after you have the burger that is.

- Absolutely.

- So what brought you there?

What's your favorite burger?

- This is a hidden gem.

Saw it in the media, had to go see if it was worth the hype.

Definitely is worth the hype.

And this place, it's not an "instagramable"- You're not going there to take photos of the walls.

You're going there to the counter, you're ordering the best burger you've had in your entire life.

- Yes!

- And- - What makes it the best burger?

- The thing about these burgers are- They're so unique.

They have their original burger.

My husband got the cheeseburger.

But I got the Drunken Booze Burger.

(Mark laughs) Exactly, right?

How do you not order something called that?

It's a deep fried burger.

Two patties.

In between a delicious bun.

And their buns are toasted so perfectly.

Like, a brioche-style bun.

This burger made two meals!

So I love it when you can get two meals out of one burger.

- Kathy, what did you have?

- [Kathy] I had the Country Fried Burger.

I was hoping was going to be like a chicken-fried steak, but I was a little bit disappointed it didn't have that crispy crust like I was expecting from a chicken-fried steak.

But, it was a big burger and the service is very, very fast.

So, it was fun just kinda watching the line snake through the restaurant as everybody- It was a very popular place.

And such unique and creative descriptions of all of their food.

- Well it seems like it comes from the heart to me.

And I had the Country Fried Burger too.

I think it was probably one of the most flavorful burgers I've ever had in my life.

It was striking.

I didn't have an expectation, personally.

- [Kathy] Yeah.

- [Mark] I thought maybe it was chicken-fried, which it isn't, it's country-fried.

And so my expectation was, "What is this going to be?"

And it was very thin, the crust on it.

- Right.

- But it was super powerful flavor.

Loved it.

What else did you have when you were there, Kathy?

- Well of course, the fries.

You can't not have fries when you have a burger right?

(group hums in agreement) And they were good.

In fact, I like them crispy.

These were very crispy and I really did enjoy the fries.

- [Brittany] The seasoning.

It was a little sweet and a little salty.

That's what I like, the seasoning.

- Yeah, I don't know what they put on them.

Some magic potion.

(Kathy laughs) - Jeannie, what did you have?

- I had the cheese burger with mozzarella cheese, grilled onion and mushroom.

- [Mark] Grilled onion.

How were they grilled?

- [Jeannie] Oh.

- [Mark] Crunchy or really grilled?

- [Jeannie] Perfection.

They were really caramelized.

- [Mark] Oh, caramelized.

- [Jeannie] It was just so fresh, so wonderful.

- [Mark] So, Jeannie did you have fries too?

- [Jeannie] We had the jalapeno fries.

- [Kathy] Oh boy!

- [Mark] How'd they come out?

- [Jeannie] They came out so fresh.

They were a little spicy.

(group chuckles) - [Mark] It's the jalapeno.

- [Kathy And Jeannie] Yes!

- [Jeannie] A little spicy.

They weren't as spicy as we thought they'd be.

And they were just really crunchy.

Just wonderful.

We enjoyed them a lot.

Big portions.

(group hums in agreement) - Jeannie, this place is famous for its shakes.

Did you have one?

- Yes, I had a Lucky Charms shake.

- [Mark] Bingo!

(group laughs) Me too.

- It was unusually crunchy.

(Jeannie laughs) - [Mark] You know, the owner told me the story, they used to go to Costco and get big boxes of Lucky Charms and pick out the charms themselves and use it in their cooking.

And they found someone who would do it for them.

- [Kathy] Oh gosh.

- You can pre-buy it or something like that.

So cool.

They're so funny there.

They really love what they're doing.

Did you have a shake Kathy?

- I did.

I shared it with my friend.

We had the Black and White, which was the perfect end to, you know, a burger meal when you think, "oh I can't eat another bite."

It was very unique.

There were ribbons of chocolate- I'm gonna say not even chocolate sauce, it was like hot fudge, (group moans) or something that just went though the whole- So when you were drinking it with a straw, you'd get this ribbon of chocolate and it was like, "Oh wow!"

- The ice cream is so creamy in general there.

I got a shake too, but I almost had to use a spoon because it was so thick.

- It was more like a malt.

- Oh my goodness.

And shareable because it's gigantic.

We got the "shake of the day" because when you're there, you just have to get whatever the special is.

And it was some sort of lemon, Oreo, cookie, yes- It had the crunchy aspects.

Every time you taste it, it's some different flavor note.

- [Mark] Lemon Oreo Cookie.

I love that.

- It was phenomenal.

- So I'm gonna brag on their ice cream.

It's called Jonny's Cream and they make it nextdoor at their pizza place.

- [Kathy] Oh!

- [Mark] They have a pizza place that's nextdoor.

And this is something they started during COVID.

I love ice cream.

I don't eat dessert much, but ice cream, anytime of the day.

And this is made with heavy cream.

And they make homemade custard, like real ice cream, like old fashioned.

- [Kathy] Oh great.

- [Mark] And that's what they use for the base of the shake.

- [Kathy] No wonder.

- What's your pro tip?

- I would just say "don't be intimidated by the line or the popular-ness of it."

It goes quick and it's completely worth it.

You're definitely going to find yourself back there very quickly.

- It was kinda fun being in a very relaxed atmosphere.

Very fun to be there.

They had a great poster on the wall signed by Guy Feiri.

(Mark chuckles) - [Mark] Yes, he discovered them.

- [Kathy] Yeah, I guess.

- But the most important, of course, is Check Please!

Arizona.

- [Kathy] Well, of course.

Jeannie, what's your pro tip?

- Just be prepared to come for big portions and different varieties.

- Like seven great burgers.

I think when I go, my pro tip would be I'm going to have the grilled cheese sandwich with tomato soup.

And if you want to try Paradise Valley Burger Company, it's located at 40th Street and Bell in Phoenix.

An average meal will cost $14 and they do not take reservations.

Thank you for joining us on Check Please!

Arizona.

I want to thank Brittany, Jeannie and Kathy for their recommendations.

If you'd like to share your favorite restaurant, head to our website azpbs.org/checkplease and nominate your "must eat at" spot.

Who knows?

You could be joining me at the table.

Be apart of the foodie conversation in Arizona on Facebook, Twitter and Instagram using #checkpleaseaz.

Join us next time when three new guests make their recommendations right here on Check Please!

Arizona.

I'm Chef Mark Tarbell, have a delicious life.

(jazzy piano music) - [Narrator] Tomorrow's technology today, and much more is used to treat cancer at Ironwood Cancer and Research Centers.

Always looking to find more.

More time.

More life.

Ironwood Cancer and Research Centers.

Outsmarting cancer, one patient at a time.

- [Narrator 2] Albertsons Safeway pharmacies and Valley nonprofit Mission of Mercy are proud to support cancer awareness.

They encourage you to talk to your doctor, get recommended screenings and don't forget your flu vaccine.

More information at Albertsons or safeway.com.

(upbeat jazz music)