Friday, July 31, 2015

07/31 LOUISA LINDQUIST, VERDAD WINE CELLARS, INTERNATIONAL ALBARIŇO DAY, CAROLINE MATTHEWS, GOOGLE TRENDS, STEVE EVANS, THE MOVIE GUY

LOUISA LINDQUIST – WINEMAKER FOR VERDAD WINE CELLARS TALKS INTERNATIONAL ALBARIŇO DAY 

INTERNATIONAL ALBARIŇO DAY, A WINE FESTIVAL, TO BE CELEBRATED SATURDAY, AUGUST 1
International Albariño Day, inspired by the Albariño Wine Festival held in the small coastal town of Cambados, Spain during the first week of August, is a celebration of the Albariño grape.

Albariño is traditionally grown in Rias Baixas, a wine region in Galicia in northwestern Spain, and produces crisp, acidic white wines ideal for summer evenings and seafood pairings.  It is also grown in Portugal, where it is known as Alvarinho.  Now it is being grown in North America, so we’re celebrating with International Albariño Day.
Check our website www.tapasociety.org/AlbarinoFiesta for event listings.

Whether or not you attend an organized event, use #AlbarinoFiesta to connect with Albariño enthusiasts worldwide!

Everyone is encouraged to open a bottle of Albariño, enjoy the fun, and share their experiences online with the hashtag #AlbarinoFiesta!

WWW.TAPASOCIETY.ORG/ALBARINOFIESTA

ABOUT VERDAD
The wines are made at the Clendenen Lindquist Winery in Santa Maria, home to Qupé Wine Cellars and Au Bon Climat Winery. The first vintage for Verdad was 2000. Verdad makes a dry Grenache based Rosé, a Santa Ynez Valley Albariño and Tempranillo as well as a Demeter certified biodynamic Albariño and Tempranillo from the Sawyer Lindquist Vineyard. The total production is about 2000 cases. Verdad is devoted to making Spanish grape varietal wines that express true varietal character as well as the vineyard's terroir. The grapes are sourced from organic and biodynamic vineyards and are minimally processed in the cellar. The philosophy behind the winemaking is to grow the best fruit possible, pick at optimum balance and let the wines reflect what the vineyards have created.

2013 ALBARINO
Sawyer Lindquist Vineyard
Edna Valley
Harvested September 12 & 23 2013
22.8 Brix
8.5 Total Acidity
3.23 pH
The 2013 vintage was surprisingly abundant for the second harvest in a row. Albarino came in at a bit over three tons per acre from two different areas on the Sawyer Lindquist Vineyard. Block 4, which is a steep rolling hillside and Block 6, an even steeper hillside. Both areas are quite rocky with a gravelly loam composition.

This is a lovely aromatic wine with orange blossom and white stone aromatics, flavors of white peaches and meyer lemons with a hint of bitter almonds. The finish is long and mineral driven with firm acidity.

WWW.VERDADWINE.COM


CAROLINE MATTHEWS - GOOGLE TRENDS EXPERT - WEEKLY TOP SEARCH TRENDS 

Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the people, places and topics that send the country searching for answers each week.

Topics That Fascinated the U.S. Selected from Millions of INTERNET Searches!

Hear the hottest content on the web each week directly from the source! Become part of Google’s weekly Top Search Trends program to find out what news makers and trends are capturing the imagination of the country each week. Encompassing searches from across pop culture, sports, music, politics, news, and more a Roya will discuss five of the hottest trending queries on the web.

GOOGLE.COM/TRENDS


STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

Thursday, July 30, 2015

07/30 CARVERY KITCHEN, NIKOLAI NOVAK, OPAL RESTAURANT, TINA TAKAYA, RICHARD YATES, ARTHRITIS FOUNDATION'S 34TH ANNUAL "TASTE OF THE TOWN SANTA BARBARA"

CO-OWNER OF CARVERY KITCHEN, NIKOLAI NOVAK JOINS THE SHOW

BEEF ENCOUNTER:  THE CARVERY KITCHEN IS NOW THE BEST MEAT AND GREET DELI IN LOS ANGELES

Carvery Kitchen has a beef with deli beef, simply because most deli beef is laden with nitrates and sodium, hormones and preservatives. But Carvery has created a secret  process that totally eliminates all the negatives- and keeps the positives- the delicious taste.

A landmark restaurant since 2014, the Carvery Kitchen is quite frankly now the best meat and greet restaurant in Los Angeles. Located at 3101 Ocean Park Boulevard, one can easily recognize the Carvery because more often than not, the place is buzzing.  The reason could be some of the best and healthiest meat ever tasted.

What makes this divine Deli so popular? Perhaps it’s the co-owners Roman Shashilovsky, Nikolai Novak, Diana Brigitt, Alex Polovinchik, and Elena Novak’s loving and constant concern that makes the place as homey as a hug, or perhaps it’s the inventive menu with prime fresh ingredients or perhaps it’s the friendly ambiance,   Legends have sprouted from less.

The owners are not so much restaurateurs as they are culinary crusaders. They eat, drink, sleep food… all the beef is without mimics or gimmicks. It’s all healthy prime 100% grass fed beef, no antibiotics, and definitely no GMO’s. In Carvery Kitchen’s world, everything is gluten free where most deli  eating emporiums are a carnival of carcinogens of sodium, nitrates,  sugar, flour and sandwiches shoved with “mystery meat”. It’s true, traditional delis are saturated with  processed meats, which tend to be fattier and are made by adding preservatives (mostly salt) and sometimes fillers (anything from meat by-products to corn syrup) to ground meat.

Not for us, says Roman “unhealthy cold cuts or processed meats full of preservatives and hormones. Our meats are so deliciously done, our competitors have become our customers.. We cook every single item on our menu daily from scratch. No matter whether the customer is a meat/fish lover or a devout vegetarian, everyone will find something nutritious and  delicious on our menu.”

For vegetarians, this deli for your healthy belly has created  a wide variety of fresh dishes using such ingredients as salmon, different pestos, cheeses, black beans, Brussels sprouts, beets, super grains (including  barley and black rice), and a brilliantly conceived  house-made succotash with edamame instead of lima beans. This is a global menu with farm-fresh local produce.

Carvery Kitchen is where those who know go to eat steak, roast beef, pulled pork or the moistest, freshest chicken or turkey imaginable.

Celebrity chef and co-owner Roman Shishalovsky believes that a well-planned menu is one of life’s greatest pleasures.  A favorite is the famous Carvery  Puebla BBQ 24 hour roasted brisket of beef dressed to the nines with jalapeno. Oaxaca string cheese, onion jam, sundried tomatoes, fresh spinach, basil. cilantro, tomatoes and a spicy bbq chili sauce $14.95.  Then there’s the pulled Pastrami dip marinated for 2 weeks for peak perfection, then smoked and roasted for 24 hours, chaperoned by Carvery’s peppercorn au jus, $11.45. Everyone’s favorite:  the Bloody Mary herb-marinated artichoke salad is paradise tossed, at $7.45. Kudos also goes to the sizzling Mongolian soy ginger braised pulled pork with mustard greens, scallions and carrots with Carolina bbq sauce,$10.45. Make sure someone at your table orders the hand-carved Cuban Reuben, it’s a SpanYid ( Spanish Jewish) creation, $14.95 and don't overlook the OMG Turkey club with Applewood smoked bacon $14.95.

Another favorite, Black Jack Pesto Salmon is filled to the brim with a medley of five Italian  cheeses and an Amalfi coast spinach salad,  a velvety indulgence $15.95.

The skillet blackened Cajun spices brightened roasted chicken Caprese is more cluck for your buck - an inspired invention of T and A -  Taste and Artistry. Herb roasted with a citrus-cilantro glaze, slipped into a rustic artisan or whole wheat ciabatta $12.95. Anyone who passes on the plethora of fresh beef, fish or fowl ought to have their health card revoked.

Carvery Kitchen only uses the freshest of meats decked out in a dazzling array of sauces or invigorating vinaigrettes.
Or go straight-up nouveau with breakfast egg wrap so hearty it can cure anyone's Monday morning blues, this alone keeps patrons old and new coming back for more $9.95.

Wishful thinning? Your favorite meats, fish or fowl can by sandwiched by crisp Romaine lettuce.
Whether you're in the mood for sky-high sandwiches served on ciabatta or any of the power wraps or the prosciutto-heavy heroes, there’s simply no shortage of deli variety at the Carvery kitchen.  Step right up to the counter, and grab a number, friend. You've come to the right place.

Best of all, you can now take a taste of Carvery Kitchen home with you, Due to popular demand, they now ship nationwide. And Carvery Kitchen caters to your every culinary whim - whether it’s romantic, antic, or gigantic.  Giddy up

Open Daily from 10AM to 8:30 PM
3101 Ocean Park Blvd. #105 Santa Monica, CA 90405

WWW.CARVERYKITCHEN.COM


CO-OWNERS OF OPAL RESTAURANT AND HONORARY CO-CHAIRS TINA TAKAYA AND RICHARD YATES TALK ARTHRITIS FOUNDATION'S 34TH ANNUAL "TASTE OF THE TOWN SANTA BARBARA" SUNDAY, 9/13/15 

The public is invited to attend the 34th Annual Taste of the Town Santa Barbara, the area’s signature culinary event benefiting the Arthritis Foundation, featuring tastings from 80 of the finest local restaurants and Central Coast wineries on Sunday, September 13, 2015 from Noon to 3 p.m. at Riviera Park Gardens, 2030 Alameda Padre Serra, in Santa Barbara.  This savored community event features tastings, entertainment and a silent auction in a gorgeous setting overlooking the city.  Returning to Co-Chair the Santa Barbara tradition are opal Restaurant & Bar co-owners, Tina Takaya and Richard Yates.

All proceeds from Taste of the Town support the local programs and services of the Arthritis Foundation. The Foundation is the only non-profit organization dedicated to improving the lives of 53 million people (including nearly 300,000 children) with arthritis through health education, advocacy, research, and local juvenile arthritis support.  Taste of the Town tickets purchased in advance are $125 per person; tickets at the door will be $140.   Tickets are limited, so early reservations are encouraged by calling the Arthritis Foundation at 805-563-4685 or by visiting www.TasteofTheTownSantaBarbara.org

This year, Taste of the Town announces Bacara Resort & Spa’s new Executive Chef, Vincent Lesage, as its Honorary Lead Chef.    In this role, Chef Lesage and his team will design a spectacular menu for event sponsors and their guests at the unique Connoisseurs’ Circle on Friday night, September 11, 2015 at Bacara Resort & Spa.   Now in its sixth year, the Connoisseurs’ Circle VIP experience creates a wonderful opportunity to enjoy Chef Lesage’s culinary expertise up close, on the Friday night before Taste of the Town’s traditional Sunday food and wine event at Riviera Park Gardens.   Born and raised in Paris, Chef Lesage arrives at Bacara with over 10 years of experience in the culinary field, specifically with prestigious hotels and restaurants in the USA and in France.   Taste of the Town Leadership Council Co-Chairs Jennifer Jaqua and Jacques Habra conceptualized the Connoisseurs’ Circle experience six years ago and are overseeing logistics and fundraising for the exclusive gathering again this year.  Habra comments: “With Chef Lesage at the helm this year, we are being true to the name Connoisseurs’ Circle.   We look forward to a dazzling and interactive evening of culinary delights and entertainment.”   Jaqua adds: “We are excited about our move to the gorgeous Bacara Resort property, which affords us the beauty and creative options that our many guests have come to expect from this event.” Chef Lesage and his cuisine will also be featured at the Sunday afternoon main event.

Taste of the Town is pleased to acknowledge its confirmed sponsors, including official Automotive Partner, BMW Santa Barbara, along with Montecito Bank & Trust, HUB International Insurance Services, Inc., Genentech, Cottage Hospital Orthopedics, Community West Bank, First Click, Inc. and The Berry Man, Inc.  A number of Taste of the Town sponsorship opportunities and benefits are still available by contacting Asher Garfinkel at 805-563-4685. For complete details on the event, visit www.TasteofTheTownSantaBarbara.org

ABOUT OPAL RESTAURANT:
With a track record of over 30 years, owners Tina Takaya and Richard Yates feel the key to a successful restaurant is the passion for creating the highest quality food and service with a commitment to consistently providing that level of quality every time you dine with us.


Following an apprenticeship under Master Chef Norbert Schulze, opal restaurant and bar Executive Chef Felipe Barajas, and Executive Sous Chef Gerardo Barajas have become superstars in their own rights. They have each been with us for over 20 years, so our menu will continue to offer all the local’s favorites that have made us popular, while allowing them room to add creative innovations that keep our food exciting.

In line with our philosophy of making the world a better place, we support many causes, both those that help our local community and those that benefit communities in need throughout the world.

For example, opal restaurant and bar have spearheaded benefits for local charities and on particular nights, have donated 100% of our revenues (including 100% staff tips, voluntarily donated by our staff) to relief efforts for Hurricane Katrina in 2005, and the 2011Japanese Tsunami, to name just a few.

WWW.TASTEOFTHETOWNSANTABARBARA.ORG
WWW.OPALRESTAURANTANDBAR.COM

Wednesday, July 29, 2015

07/29 THE WING KING DREW CERZA, NATIONAL CHICKEN WING DAY, DR. GARTH GRAHAM

THE WING KING DREW CERZA, FOUNDER OF THE NATIONAL BUFFALO WING FESTIVAL JOINS THE SHOW FOR NATIONAL CHICKEN WING DAY 

WING KING DREW CERZA IS CHANGING THE WAY BUFFALO IS VIEWED, ONE CHICKEN WING AT A TIME.

Drew’s “hottest” moment to date came in 2007 when he edged out Bobby Flay in a “Chicken Wing Throwdown” on the popular Food Network show. Since then, he has become the wing ambassador for this American food icon. In 2003, Drew was named a “Buffalo Citizen of the Year” and in 2011, the “Tourism Executive of the Year.” He travels the country in search of unique wings that capture the local flavor of different regions.

The “Wing King” has been featured on many media outlets including the Food Network’s “All-American Festivals,” “Unwrapped,” and “Emeril Lagasse Live;” the Travel Channel’s “Bar Food Paradise,” “Taste of America,” and “Food Wars;” NBC’s “The Today Show,” ABC’s “The View” and “Regis and Kelly;” CBS’ “Morning Show;” FOX Network’s “Fox and Friends;” PBS and the BBC.

NATIONAL CHICKEN WING DAY CELEBRATED ANNUALLY ON JULY 29
Whether you like them hot and spicy, sticky sweet or plain Jane and whether your prefer them served with blue cheese, plum sauce or celery sticks, chicken wings have to be the most versatile protein on the planet. Americans have been attesting to this fact, gobbling up wings by the boat-load with more than 27 billion eaten in 2013 and 1.23 billion wings consumed during Super Bowl weekend alone. That’s over 100-million pounds of wings. To give you some idea of what that looks like picture the chicken wings laid out end to end -- they’d circle the perimeter of the Earth not once but twice!

CHICKEN WING HISTORY
Buffalo, New York lays claim to the birthplace of the chicken wing and that’s why they are often called Buffalo wings as well. The story goes that Teressa Bellissimo created chicken wings at the Anchor Bar, which she owned with her husband Frank, when her son Dominic and some of his college friends decided they wanted a late night bite to eat. She wanted a fast and easy dish so she deep-fried some chicken wings, which in 1964 were usually reserved for soup stock. She tossed them in butter and hot sauce. Naturally, they were an instant hit. The Bellissimos weren’t the first Buffalo restaurateurs to realize the potential of chicken wings. John Young had opened Wings’n Things on Jefferson Avenue in 1963. But his wings were breaded and dressed in a tomato-based sauce.

The Anchor Bar’s chicken wing recipe turned out to be irresistible to customers and competitors. Other restaurants in town started catching on. Duff’s, in Amherst, started selling them in 1969. A few years later, the City of Buffalo declared July 29 Chicken Wing Day and in its proclamation proudly noted that “thousands of pounds of chicken wings are consumed by Buffalonians in restaurants and taverns throughout the city each week.”

The name Buffalo is commonly applied to foods other than wings, including chicken fingers, shrimp and pizza that are seasoned with the Buffalo-style sauce or variations of it. A common variation on the buffalo sauce flavor is found in potato chips, many of which also incorporate a blue cheese flavoring to simulate the complete Buffalo wing experience. Today, there are many flavors of prepared wings available, besides the original hot Buffalo style. Flavors include barbecue, lemon pepper, pepper Parmesan, garlic, sweet-and-sour, and honey mustard. Since the first introduction, restaurants have introduced hundreds of different flavors of chicken wings.

WWW.BUFFALOWING.COM

NATIONAL BUFFALO CHICKEN WING FESTIVAL! LABOR DAY WEEKEND, SEPTEMBER 5TH & 6TH 2015
Location:
Coca-Cola Field
275 Washington St.
Buffalo, NY 14203
Ticket Info:
Admission Tickets
$5 per day
Children 8 and under are free. Tickets are available at the gate.

WWW.NATIONALCHICKENWINGDAY.COM


ONE OF THE NATION’S TOP HEALTHCARE EXPERTS, DR. GARTH GRAHAM PROVIDES TIPS TO PLANT THE SEEDS FOR GROWING GOOD EATING HABITS

According to the CDC, your zip code is a greater predictor of your health than your genetic code. It can impact access to healthy foods and your ability to stay active. While many families enjoy the summer months as a time to unwind, millions living in underserved communities struggle to feed their families healthy meals and keep their kids active without the help of school-provided meals and activities.

This summer, Dr. Garth Graham, cardiologist and president of the Aetna Foundation, is providing easy tips that all families can use to stay healthy during the summer and throughout the year.  Dr. Graham is working to promote nutrition and physical activity, enhance health equity and advance innovations that enable better health.  He’s is available to share his expertise and tips to listeners to help them access and locate healthy and nutritious meals and stay active this summer in the your area.

 TIPS FOR KEEPING CHILDREN HEALTHY DURING SUMMER MONTHS:

  • FIND YOUR LOCAL FARMER’S MARKET – Convenient access to the right tools is key to maintaining a healthy lifestyle, and many farmer’s markets accept SNAP. The USDA National Farmers Market Directory is a great place to start.
  • FIND A GARDEN IN YOUR NEIGHBORHOOD – The American Community Gardening Association is a great resource to find a community garden near your home.
  • GET YOUR KIDS INVOLVED – Get your kids excited about eating fresh fruits and vegetables by taking them to the market with you and allowing them to pick out new produce to try. Also, getting your kids to help you grow a garden is also a great way to get them moving. 
  • GET OFF THE COUCH – Even when kids are escaping the heat inside the house, introduce activities that encourage movement, such as with video games with virtual dancing or sports. 

Tuesday, July 28, 2015

07/28 HEATHER MURAN, SAN LUIS OBISPO WINE COUNTRY, FRANK OSTINI, THE HITCHING POST, AN EVENING ON THE BEACH, ST. VINCENT MEALS ON WHEELS

HEATHER MURAN -  SLO Wine Country  

The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California. Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country:

COOL
The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.

CONSISTENT
The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage.

COMPLEX
The imprint of the ocean is also evident in SLO Wine Country's uncommonly complex soils, which are frequently riddled with ancient sea fossils. Soil variation enables the winegrower to mix and match varietals to specific soil profiles, or to add more "colors" to the palette of a single varietal, heightening overall quality and complexity.

WWW.SLOWINE.COM


FRANK OSTINI OF THE HITCHING POST GIVES US ALL THE DETAILS ON THE SIXTH-ANNUAL “AN EVENING ON THE BEACH” BENEFITTING ST. VINCENT MEALS ON WHEELS

AN EVENING ON THE BEACH: THURSDAY, AUGUST 6, 2015 | 6PM –10PM

ENJOY AN EXCLUSIVE NIGHT ON THE BEACH WITH YOUR TOES IN THE SAND AS YOU SAVOR THE BEST FOOD, SPIRITS AND WINES OF CALIFORNIA AND BEYOND. WHEN YOU DO, YOU HELP KEEP ST. VINCENT MEALS ON WHEELS DELIVERING NUTRITIOUS MEALS TO HOMEBOUND SENIORS AND OTHER VULNERABLE RESIDENTS ACROSS THE LOS ANGELES COMMUNITY 365 DAYS A YEAR.

Tickets are $175, including parking, and are on sale now!

About St. Vincent Meals on Wheels: For over 37 years the mission of St. Vincent Meals on Wheels is to prepare and deliver two nutritious meals daily to homebound seniors and other vulnerable residents across Los Angeles, regardless of ethnicity, disability, religious preference, or ability to pay. In 2013, STVMOW helped clients stay safe and healthy through a variety of lifeline services, and served nearly 1.2 million meals. Proceeds from this evening will help to sustain the mission to serve those who are unable to care for themselves.

WWW.EVENINGONTHEBEACH.COM

ABOUT THE HITCHING POST:
The original Hitching Post was founded in 1952 by the Ostini family in Casmalia, California. Its sister restaurant The Hitching Post II was opened in 1986 in Buellton, California. The restaurant also makes its own brand of wines under the Hartley Ostini brand.

The Hitching Post Restaurant - Santa Barbara County Historical Landmark # 37

WWW.HITCHINGPOST1.COM
WWW.HITCHINGPOST2.COM

Monday, July 27, 2015

07/27 TECHNOLOGY AND LIFESTYLE COACH CARLEY KNOBLOCH, BILL MOSBY, MOSBY WINERY & VINEYARD

TECHNOLOGY AND LIFESTYLE COACH CARLEY KNOBLOCH OFFERS TIPS TO TURN YOUR HOME INTO A SMART HOME 

There is no denying technology is making its way into the home from smart thermostats to smart dishwashers. This concept of the “Smart Home” is a reality, many homeowners have already started integrating technology into their homes…a new appliance here or there, new security system, automated lighting…but what happens when you need all of these fun new devices to work together?

Carley Knobloch is on a mission to help people improve their relationship with technology, one tap or swipe at a time.  She’s a digital lifestyle expert, helping people find tech that helps them save time, money and sanity, appearing as a regular contributor on the Today Show and CNN. She’s also a home automation expert and host for HGTV, where she helps audiences make sense of emerging home technology in an easy, approachable way.

Carley became a life coach in 2006, and her clients were stressed, disorganized, and wanted to simply live smarter. Downloading an app or learning a new piece of software was often the answer, so she focused her energy on helping even more people navigate the digital world through her website, CarleyK.com, and her Webby-nominated YouTube show, Digitwirl.

Carley has been featured in Real Simple, Allure, and Bloomberg Businessweek. She resides in Los Angeles with her husband, two kids, springer spaniel, and myriad smartphones.  Find her on Twitter at @carleyknobloch.


BILL MOSBY - MOSBY WINERY & VINEYARD 

Bill’s winemaking interests began during his early college wrestling days in Oregon almost 50 years ago. "I fermented anything I could get my hands on," says Mosby. "I was — and still am — intrigued by the whole process." When Bill talks about his early winemaking days, he does so with an air of excitement. "As much science as we know today — technology and all that — we have barely scratched the surface when it comes to understanding the alchemic nature of wine," he explains.

PhotoIf you've visited the winery, then you’ve tasted his award-winning wines, caught a glimpse or two of his vineyards, and are somewhat familiar with his eccentricities.

When asked to describe winemaker Bill Mosby’s character, wife Jeri answers with a smile: "Strangely enough, I would describe my husband much the same way I would characterize his wines. He’s about integrity, intelligence, strength, tenacity, passion and complexity. He’s rebellious — not afraid to dream, then make those dreams come true."

Fiesta in the Vines at the Santa Ynez Valley Historical Museum: Saturday, July 26
from 5:30 - 8:00 p.m. Tickets are $55. www.santaynezmuseum.org

Taste of the Town, Sunday September 13, noon to 3:00 p.m. at the Riviera Park in Santa Barbara. Tickets $125.00 each, or $100.00 each if you buy ten. Available at www.tasteofthetownsantabarbara.org, or call The Arthritis Foundation at 805.563.4685.

WWW.MOSBYWINES.COM