What are the secrets to avoid getting pulled over by the TSA? What happens to lost luggage that goes unclaimed? And what would happen if travelers could actually create a manifesto that the airlines would follow?

Find out the answers to these questions plus everything you want to know about spring travel to Arizona when Peter Greenberg Worldwide broadcasts from The Phoenician in Scottsdale, Arizona.

Just click here to listen to the show streaming live from 10 am until 1 pm ET on Saturday, April 7, 2012.

Have a travel question? Then ask Peter. Call 888-88-PETER (888-88-383), email him at peter@petergreenberg.com, or tweet your questions to @petersgreenberg (include #askPeter). Peter will standing by to take your calls Thursday April 12 starting at 7am ET.

Joe Sharkey, columnist for The New York Times, examines recent suggestions for a consumer air traveler manifesto and the turbulent incident with JetBlue pilot Clayton Osbon.

Marshall Trimble, Arizona state historian and author, offers Peter some insight on the highlights of Scottsdale and Arizona history.

Bill DeWalt, president and director of the Musical Instrument Museum, lets us in on the history of great instruments that come out of Arizona and current exhibits at the museum.

Sally and Laurence Martin, one of the teams on The Travel Channel’s Baggage Battles, discuss the experience of being “auction specialists” that bid on unclaimed luggage and containers without viewing the content. The show premiers Wednesday, April 11 at 10:00 pm and 10:30 p.m. ET/PT.

Ray Herndon, acclaimed musician, singer/songwriter and owner of restaurant HandleBar J, tells us about country music in Arizona, his relationship with Lyle Lovett, and the lively nightlife at HandleBar J.

Sarah Schlichter, editor of IndependentTraveler.com, lets us in on essential tips on being a good packer and how to avoid getting pulled over by TSA.

James Ballinger, director of Phoenix Art Museum since 1982, talks to us about what makes Arizona art unique and what are the cultural influences of art in the region.

Roy Pell, executive pastry chef at The Phoenician, discuses how he handles being responsible for the development of all bread, bakery, and dessert products for the resort’s nine food outlets and banquets.

By Collette Torunyan for PeterGreenberg.com