Former House Republican Leader Themis Klarides joins us to discuss the latest in the state of CT and the nation.

CT Insider's David Borges talks about The UConn men as they are in search of another title under Dan Hurley. Plus, Will Alex Karaban continue to step up to be the Alpha this team needs?

Congressman Joe Courtney calls in to talk about Iran, Security and everything else going on in the world today.

The Hartford Business Journal's Greg Bordonaro calls in to discuss Hartford HealthCare expanding even more, The People's Bank Arena and more in this week's CT Business Blend.

Professor Matthew Schmidt calls in to discuss the latest out of Iran and Israel.

Ray Dunaway stops in to remember his friend and Manchester Road Race legend Tim Devanney who passed away recently.

Senator Richard Blumenthal calls in to comment on the on-going strikes in Iran.

With all of the turmoil in the world, how does it impact the markets? Jill Schlesinger talks about it all!

Brian Shactman and Chris Keating discussed the recent emergency certification legislation in Connecticut, where Speaker of the House Matt Ritter and Senate Minority Leader Stephen Harding debated the process. Ritter, frustrated with GOP filibusters, pushed through bills, prompting Governor Lamont's potential vetoes. Keating noted Ritter's historical disdain for cutting off debate and the long-standing tradition against it in Connecticut. He also explained the legislative hostage situation where bills are held until the last minute. Lamont may line-item veto certain elements, which could be reintroduced in April. Keating also mentioned Mary Mushinsky's retirement after 46 years in the legislature.

Brian Shactman discusses with Frank Zapski, a pizza expert from the New Haven Pizza School, about the unique New Haven style pizza. Zapski, who started making pizza at 12 and later ran a pizza truck, now teaches pizza-making through his school, which has had over 5,000 students. He plans to start a University of New Haven Pizza to offer more affordable classes, including a three-day intensive course and a four to six-week class. Zapski clarifies that New Haven style pizza is thin-crusted, baked at low temperatures, and doesn't rely on a secret ingredient like water for its unique flavor. He acknowledges the tough business of running a pizzeria but supports aspiring pizza entrepreneurs.