PRO FOOTBALL CHAMPION FULLBACK JAMES DEVELIN & HARVARD DR. BRUCE BEAN - PREVENT & TREAT MUSCLE CRAMPS WITH HOTSHOT
Only Scientifically Proven Solution To Prevent & Treat Muscle Cramps
As the summer season heats up so is training for outdoor athletes. Football players, runners, swimmers, and other competitors are training outside and pushing themselves to reach peak performance levels. Training and competing when it's hot outside presents physical and mental challenges for athletes including fatigue, dehydration and muscle cramping.
Someone who knows first hand how grueling summer camp practices are on the body is pro fullback James Develin, who played on the 2015 and 2016 championship team. Develin is aware that even with proper hydration, stretching and rest between practice and games, it’s important to stay healthy by avoiding injuries and muscle cramps.
During his live interview, Develin will be joined by Harvard Medical School neurobiology professor Bruce Bean. Dr. Bean is the co-inventor of HOTSHOT, the only scientifically proven solution to prevent and treat muscle cramps. Consumed before, during or after exercise, HOTSHOT facilitates the synchronization of communication between the nerves and muscles, so athletes can push harder, train longer and finish stronger.
BRIAN TALLEY - OWNER/WINEGROWER , TALLEY VINEYARDS - NEW COOKBOOK, OUR CALIFORNIA TABLE: CELEBRATING THE SEASONS WITH THE TALLEY FAMILY
Talley Vineyards produced its first wine in 1986 with the production of 450 cases. The winery's first five vintages were produced in a small winery adjacent to one of Talley Farms’ vegetable coolers. In the fall of 1991, a winery was completed at the foot of the Rincon Vineyard. A 12,000 square foot barrel and case goods storage building was added in 2000, followed by a new tasting room in 2002. Talley Vineyards currently produces about 36,000 cases annually. Brian and Johnine Talley own and operate Talley Vineyards, while Brian, Todd, Ryan and Rosemary Talley manage Talley Farms.
OUR CALIFORNIA TABLE: CELEBRATING THE SEASONS WITH THE TALLEY FAMILY
The inspiring story, written by Brian Talley, president of Talley Vineyards and Talley Farms, features more than 50 of the family’s most beloved recipes accompanied by stunning images from photographer Jeremy Ball. The collectible book tells how the family business grew from humble, Depression-era origins to become one of California’s leading producers of fresh vegetables and the maker of acclaimed estate bottled wines. The recipes are grouped season-to-season to showcase the best bounty of each Talley harvest offering the family’s take on such regional classics as Grilled Chicken with Lemon and Wilted Greens, Rock Cod Veracruz, Honey-Glazed Quail with Grilled Radicchio and Red Onions and Dungeness Crab with Pink Sauce.
Focusing on a wide range of produce, including bell peppers, spinach, Napa cabbage, lemons, avocados and Brussels sprouts, Our California Table emphasizes true farm to table cuisine and wine pairing.
Talley Vineyards established its first plantings in 1982, one of the only wineries in the Arroyo Grande Valley viticultural area, which has some of the coolest temperatures for grape growing in the state. Since its first vintage was released in 1986, Talley Vineyards has won wide acclaim for its estate grown Chardonnay and Pinot Noir and is recognized as a benchmark producer of these varietals.
Profits from the sale of Our California Table benefit the Fund for Vineyard and Farm Workers. Established in 2004 by Talley and his wife, Johnine, the fund provides grants to non-profit organizations that assist San Luis Obispo County agricultural workers and their families. It has raised more than $600,000 since its inception, with a goal to establish a $1 million endowment so the fund can continue in perpetuity.