Dr. Park was born in Seoul, Korea and moved to the United States when she was eight years old. She completed her undergraduate studies in biochemistry at UC Berkley, participated in medical research at UCLA and received her MD from USC Medical School. Dr. Park completed her residency in OB/GYN at USC, where she met Drs. Hill and Bohn. Dr. Park is board-certified and a Fellow of the American College of OB/GYN.
Dr. Park chose OB/GYN as her specialty because it combines everything she loves: continuity with patient care, preventative medicine, surgery, and being part of one of the most joyous moments in one’s life–the birth of a child. Before becoming a doctor, Dr. Park considered becoming a teacher, and as a result, she enjoys educating her patients about their health and is drawn to preventative medicine.
Charity work is also very important to Dr. Park. She is on the board of the charity “Milk and Bookies,” a philanthropic organization that focuses on teaching children how to give.
Outside of her work, Dr. Park spends most of her time with her family: her husband, and 2 sons: Matt, 8 and Max, 4. She also enjoys hiking and tennis.
Sommelier and What's Cookin' On Wine Sonoma Report Host Larry Van Aaslt Visits With Us!
Do you like to grill, but are bored out of your mind by cooking the same old stuff? Or maybe you never cook outside because the equipment intimidates you. Whatever the reason, Sam can help. Sam will tell us:
- Why not enough women grill - and how to change that!
- How to keep grilling costs low in this economy!
- How to grill indoors!
Sam the Cooking Guy (Sam Zien) is about an everyday guy (ok, so he has 12 Emmys) who has found a way to make cooking casually understandable. With no fancy equipment and by speaking English instead of ‘chef-speak,' he's sort of the everyman of television cooking. The show is shot right in his house – and he cooks with his kids, dogs and neighbors occasionally around – just like we all do. There's no fois gras... no white truffle oil, no ‘Peruvian mountain-raised squab in sesame-lime-soy marinade stuffed with braised forest turnips and wild inoki mushrooms in a hand pressed plum and raspberry glaze'. He's just a regular guy, using regular words showing how to cook easy, great food... Food that's ‘big in taste and small in effort'. It's a handful of ingredients and a few steps – that's it. This is a cooking show "for the rest of us," he likes to say. And now it's on several networks and stations.
Winemaker Etienne Terlinden Tells Us All About Summerland Winery!
Summerland Winery is a boutique winery dedicated to the production of fine wines from the Central Coast of California. Nebil “Bilo” Zarif founded Summerland Winery in 2002 with the goal of producing premium wines from expressive vineyard sources spanning from Santa Barbara to Monterey. Since then, the winery has built a name synonymous with Pinot Noir and Chardonnay.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday