Boeing CEO Kelly Ortberg says he doesn’t expect the U.S. trade war with China to get in the way of its its financial recovery and aircraft delivery targets even though Chinese airlines are refusing to accept the company’s planes.

Boeing says it’s considering temporary layoffs to save cash during the strike by machinists.

Thousands of Black college students expected this weekend for an annual spring bash at Georgia's largest public beach shouldn't expect a warm welcome.

National Beer Lovers Day, cooking class for foodies, 99 Asian Bistro, brunch cocktails and more.

Taste of the Republic has announced its chef line-up for its upcoming Fiesta VIP culinary kickoff party.

We have Migas, BBQ, Chocolate, and Jen talks to a WWE Superstar and takes a deep dive off The Penguin Project and Fiona previews a new reality show.

It's a cowboy breakfast classic you can make at home.

Today on the show, turkey two ways, healthy and easy holiday sides, holiday shopping at The Peddler Show and more.

Today on the show, turkey two ways, healthy and easy holiday sides, holiday shopping at The Peddler Show and more.

Today at 1 p.m., we’re kicking off our Thanksgiving prep week with those classic (and not-so-classic) side dishes - hope you’re hungry!

Today on SA Live, it’s everything you need to know about the annual period for medicare from Gonzaba Medical Group.

Today on the show, we're celebrating Fiesta with food, a Fiesta Fiesta preview, and Fiona chats with actor John Stamos!

Breakfast in bed recipe for Mother's Day

Today at 1 p.m., special ways to show Mom you care, discounts on Fiesta decorations, brunch ideas and a cake giveaway!

The Texas chili debate rages on. But either way you’re making it, you can save a pretty penny on this $3 venison chili recipe by Chef Brian West. Venison chiliTotal recipe cost: $2.96Yields 1 quart/3 servingsIngredients:1/2 pound venison chili meat4 ounces red chili paste1/2 onion, coarsely chopped1 tablespoon garlic, roasted1 tablespoon chili powderTabasco sauce, to taste3/8 teaspoon Mexican oregano1 tablespoon cumin8 ounces chicken stockSalt and pepper, to taste1 ounce molassesGoat cheese, for toppingDirections:In a large pot add the chili meat and cook it in batches until it is browned (do not steam). Add the chili paste, onion, garlic, chili powder, Tabasco, oregano and cumin. Add the chicken stock and simmer for 45 minutes to an hour, until meat is tender (do not boil).

Jen is Texas Trippin’! She stops by Tapatio Springs Hill Country Resort, co-owned by Texas country music legend George Strait, to show us all the social distancing fun and relaxation this destination has to offer. Watch today to find out what this mystery dish is! Have you seen the Texas dog that refused to come in from the snow and even said “no” to his owner? pic.twitter.com/lBuABVnEVR — SA Live (@SALiveKSAT) February 25, 2021SA Live airs weekdays at 1 p.m. on KSAT 12.

Plus, Cowboy Breakfast at home, a brand new Chic Fix to spruce up your home on a budget and how you can work out with a martial arts star. 🤖🧹 Look for your answer from 1-2 p.m. today on KSAT 12 & KSAT.com! Posted by SA Live on Friday, January 29, 2021Code Ninjas - Boerne join us for a high-tech robot race! AdSA Live airs weekdays at 1 p.m. on KSAT 12. Stream the show anytime from the KSAT TV app on Roku, Fire Stick, a smart TV or smartphone.

Chef Brian West has a great idea for bringing back your leftover dessert and dinner rolls. Ingredients:1 cup evaporated milk1 cup milk4 ounces dark brown sugar1/4 teaspoon 5 spice1 teaspoon vanilla extract2 eggs1/4 teaspoon kosher salt8 fluid ounces Ghirardelli 100% unsweetened Chocolate Chips10 cups dinner rolls (diced - leftovers )3 slices pecan pie (leftovers)Directions:In a mixing bowl combine milks, sugar, eggs and spices. Toss milk and egg mixture with the bread and stir in the Ghirardelli 100% unsweetened chocolate chips and crush in the leftover pie. Place the pudding into a lightly butter a baking dish and place into oven at 350 degrees for 25min or until set. Chef Brian West is available to cater your family dinner.

SAN ANTONIO – Great holiday cooking doesn’t have to be unhealthy. Chef Brian West knows how to make something nutritious and delicious try this twist on a Waldorf Salad. Watch the video above for pointers and find the recipe below. Waldorf salad with pomegranateServings: 8Yield: 2 quartsIngredients:4 fluid ounces of Greek yogurt1 fluid ounce mayonnaise1 fluid ounce white wine vinegar1 tablespoon Dijon mustard1 1/2 teaspoons of honeysalt + pepper to taste5 ounces romaine lettuce2 ounces red leaf lettuce3 each celery, sliced2 each apples, sliced8 ounces red grape4 ounces walnuts, chopped2 ounces Pomegranate seedsDirections:Whisk together yogurt, mayo, vinegar, mustard, and honey, season to tasteToss lettuce with 1/2 the dressing and arrange on platterTop with celery, apples, grapes, walnutsDrizzle with the rest of the dressingGarnish with Pomegranate seedsCheck out more from Chef Brian West and find out how he can cater your holiday dinner