The daughter of legendary sports agent David Falk, Daina Falk spent her early years around pro athletes. Today, her love of sports is matched only by her passion for food. As the original Hungry Fan®, Daina celebrates game day cooking at its best, from pulled pork sandwiches at the tailgate to sky-high stadium chili at home.
In The Hungry Fan's Game Day Cookbook, Daina presents more than 100 crowd-pleasing recipes to jazz up your tailgate and score points with any home game-watching guest. Discover fresh takes on classics like Buffalo wings, sliders, and layered dips, alongside delicious dishes inspired by local fan traditions. Daina also enlisted a dream team of athletes including LeBron James, Boomer Esiason, Victoria Azarenka, and Dikembe Mutombo to contribute their signature recipes to the mix.
Featuring tips on planning menus, packing snacks, and finding top stadium eats, plus fun facts, team trivia, and Daina's memories of growing up on the sidelines, this fan-friendly cookbook is an all-access pass to the ultimate game day experience.
TELEVISION JOURNALIST, PRODUCER, NARRATOR & NEWS ANCHOR BILL KURTIS, FOUNDER/CHAIRMAN - TALLGRASS BEEF
At first glance, it’s almost hard to believe—red meat that doctors have taken away from their heart patients can be transformed into a health food that doctors now recommend. Whoever heard a doctor say, “eat more red meat”?
But it’s true, based primarily on the health studies of groups like the Union of Concerned Scientists, a Harvard and Washington-based advocacy group. In a report issued in March, 2006, the UCS analyzed the scientific literature comparing differences in fat content between pasture-raised grass-fed cattle and conventionally-raised beef cattle. It concluded that grass-fed steak and ground beef was almost always lower in total fat than conventionally raised beef. It noted higher levels of omega-3 fatty acids EPA and DHA in grass fed cattle, in addition to higher levels of CLA.
The UCS concluded that “steak from grass-fed cattle can carry the health claim that foods low in total fat may reduce the risk of cancer.”
The result is an animal that fattens quickly on grass and produces beef that is so flavorful it harkens back to the original taste of beef. Restaurants in the test market of Chicago have found excellent reception of this new alternative to prime cuts. Rick Bayless, Sarah Stegner and George Bumbaris are just a few of the chefs who now embrace and use Tallgrass meat.
It’s the combination of attributes however, that make Tallgrass beef so attractive. Small ranchers in prime grazing areas benefit from the compatible alternative to commercial feeding operations.
And the beef industry has finally found an environmentally sustainable model in the pasture-raised system. The Tallgrass method of production is good for the animals, good for the land, and good for you too.
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.