Monday, November 30, 2009

Mon Nov 30, 2009

On Today's Show:

Beverly Lynn Bennett "The CIG to Vegan Cooking"
Joel Fisher "Wine Guru"
Stephen Richards Delicious Meets Nutritious: Guide to Cooking with Xagave
Dutch Pride Guest House and Bed & Breakfast
Sharon Raven - Manager - "Santa's Lodge" - Santa Claus, Indiana

Monday, November 23, 2009

Tue Nov 24, 2009

On Today's Show:

Carla Ferrigno - Personal Trainer "Tame your appetite for the Holidays"
Wife of Lou Ferrigno avail on how to tame your appetite during the Holidays. She is a certified trainer and with the holidays upon us will talk about managing your appetite duiring a very stressful holiday season. Enjoy the holiday season and stay in shape while remaining healthy.
Carla Ferrigno has worked to help women attain their health and fitness goals for decades. Staying healthy is a passion she shares with her celebrity husband, Lou Ferrigno for nearly 30 years. Lou was the original "Incredible Hulk", and has since trained some of the most popular celebs in Hollywood. By Hollywood standards, they have been married for a lifetime. Carla has written her own book about health and wellness called "The Total Shape Up Program". She is also an accomplished spokesperson having represented many top companies. Her television and movie appearances include "The King of Queens", and "The Death of the Incredible Hulk". Children’s health is especially important to Carla. She spends time at local PTA’s educating kids and teachers about the importance of nutrition. Carla also works as her husband’s business manager, managing both his acting and body-building careers.

Paula Moulton "Seasons Among the Vines:Life from the California Wine Country"
Paula grew up in a suburb of San Francisco. She graduated from Berkeley with a Bachelors Degree in Rhetoric and from Santa Rosa Junior College with an Associates Degree in Viticulture. She worked for a commercial printer and as a sports columnist before becoming a viticulturist and award-winning winemaker. Moulton sold her grapes to Glen Ellen Winery and Ravenswood Winery for twelve years. She currently lives in Sonoma, California with her husband, children and step-children where she nurtures her grapes and her passion for writing. Seasons Among the Vines: Life Lessons from the California Wine Country is part memoir and part manual that inspires readers outside the realm of farming - it's about life from the perspective of a grapevine and it's about the struggles we face with major life changes. And ironically, in hindsight, the book became my family's handbook for survival after my husband was killed in a car crash just three days before the release of the book. The book is for people who love good stories about adventure, and wine loving suburbanites who might want to try their hand at growing grapes and making wine at home, or just people who wonder where a bottle of wine comes from and how it's created.

Catherine Cassidy "Taste of Home; Cooks Who Care Edition"
Catherine M. Cassidy is Editor-in-Chief of Greendale, Wisconsin-based Taste of Home ( In her role as editor-in-chief, she oversees the development of four national cooking magazines, the entire book program, and more than three-dozen newsstand specials, "bookazines," and wall calendars. She has also toured the country doing events and national and local TV, radio, and newspaper interviews in support of the best-selling Taste of Home Cookbook, Taste of Home Baking Book, and Taste of Home magazine. Prior to this position, Cassidy was editor-in-chief of Prevention, the nation's largest health publication. She lives in Wisconsin and can be found in the kitchen cooking for her family and friends most nights. Taste of Home is at heart a friendly exchange of authentic family-favorite recipes handed down over generations and shared among loved ones. Taste of Home recipes are practical because they're from home cooks—not gourmet chefs—and feature familiar, everyday ingredients; clear, beautiful photos; and easy-to-follow, step-by-step instructions. And because each is individually tested by culinary experts in our Test Kitchens, Taste of Home recipes are reliable; we guarantee that you can count on success each time you prepare one. But more than simply offering recipes, Taste of Home fosters a strong and loyal sense of community among like-minded home cooks of all ages, who share food preparation secrets and tips, humorous and heartwarming anecdotes, and glimpses into their kitchens, their homes and their lives. Taste of Home is the world's leading food media brand; we publish four magazines, over 40 special interest recipe collections for sale at retail and grocery stores each year, dozens of cookbooks—hardback and spiral bound, and we host over 300 local cooking schools around the country each year. Taste of Home is part of the Reader's Digest Food Affinity, the first and only media community designed to unify the voices and experience of everyday cooks and home entertainers.

Jan Allen Turkey Expert The ButterballTurkey Talk-Line has been helping families enjoy a picture-perfect Thanksgiving This year, the professionally trained turkey experts at the Butterball Turkey Talk-Line are sharing money-saving holiday tips, as well as tried-and-true turkey advice that can help make Thanksgiving a more economical, delicious meal.
Cook from the Pantry: With 68 percent of Americans cutting spending on nonessential grocery items, selecting recipes based on ingredients already in your pantry, spice rack or refrigerator is a smart way to save. Check out to see how everyday ingredients can create a delicious new recipe, such as Roast Turkey with Mustard Maple Glaze. Turn One Meal into Many: Choose a slightly larger turkey than usual this year to ensure plenty of leftovers for recipes ranging from soup to casseroles. The Turkey Talk-Line experts recommend 1 1/2 pounds of turkey per person for a generous serving and leftovers. Don’t forget to protect those leftovers by refrigerating within two hours after serving. Click and Clip to Save: Coupon usage is on the rise2 and starting in November, families can find deals and coupons at Butterball will also offer two additional promotions in local Sunday newspapers throughout November. By doing simple research online or browsing the newspaper before shopping, holiday cooks can realize great savings. Go Potluck This Year: Celebrate with friends and family and encourage guests to bring their favorite side dishes, drinks or desserts to cut down on overall meal costs. You won’t be alone, 1 in 3 entertainers said they often have a potluck meal 3.
Pick Vegetables Wisely: Frozen and canned vegetables can often be more affordable than the fresh varieties and still offer the same nutritional value. If you do need to purchase fresh produce, select vegetables that are in season, such as squash and sweet potatoes, which are often less expensive. Avoid Turkey Trauma: One of the most common (and most easily avoided) mistakes Thanksgiving cooks make is incorrectly thawing a frozen turkey. Call 1-800-BUTTERBALL to ensure you are thawing the turkey in a safe and timely manner, so you can avoid having to search for a backup Butterball turkey last minute. Get Back to Basics: Stick with holiday recipes you’ve cooked before and that you know your family loves. By sticking with what you know, you’ll cut down on any waste from failed recipe attempts or picky eaters. DIY Decorations: Rather than purchasing expensive fresh flowers,ask kids to create centerpieces for the table using supplies from in and outside of your house. Encourage kids to get outside and use leaves, pinecones and other fall foliage to make a festive, inexpensive centerpiece. These more meaningful decorations save money and keep kids busy while the meal is being made. Shop Smart: Make a list of what you’ll need for Thanksgiving dinner and buy non-perishable items when they are on sale. Try freezing leftover hamburger and hot dog buns during the summer and use them for the stuffing come November. Prep Made Easy: No need to purchase an expensive, fancy pan to cook the turkey this Thanksgiving! Try the Turkey Talk-Line’s open pan roasting method that can be done with an inexpensive, aluminum pan purchased from the grocery store and thrown away at the end of the meal.

Paula Deen, Celebrity Cook, Author and TV Personality
Paula Deen brings the delicious tastes of yesterday to today with her simple recipes that fortunately won’t take several months to prepare! She is serving up Thanksgiving Southern-style live from The Archibald Smith Plantation Cook House in Roswell , Georgia . This “cook house” was built in 1863 and was the location where many Thanksgiving meals and other feasts were prepared. Today, Paula will share her easy-to-fix, age-old recipes including her holiday favorites Mushroom Apricot and Bacon Dressing, Blue Cheese and Bacon Mashed Potatoes Au Gratin, Roasted Brussels Sprouts with Balsamic and Almonds and Spiked Sweet Potato Pie. She will also reveal some of her cooking secrets that will save you money, but impress the pickiest eaters on your holiday guest list. Hey Y’all! You know, I meet so many wonderful people everywhere I go that are willing to share their life story with me, that I want to share a little bit of my story with all of you. Of course, there’s more in my memoir – It Ain’t All About the Cookin’ – but, for now, I hope you pull up a chair and visit with me here for a while! Everyone has a beginning, and mine really starts in my Grandmother Paul’s kitchen. I promise you, she knew everything you ever needed to know about making the perfect Southern meal. Every day I was amazed at all the things she knew and shared with me – cooking techniques, tips, secret recipes, and, most importantly laughter, life lessons, and love! Of course I didn’t know it at the time, but those would be the things that would always pull me through. Following this carefree and wonderful time in my life, I graduated from high school, and married my high school sweetheart. Like all young people, nobody could tell me anything at the time, and I set out believing I’d be the perfect wife and mom and he’d be the perfect husband and father. Well, needless to say, that’s where things started to turn. First, there was the sudden and heartbreaking death of my beloved father, followed by the loss of my sweet mom just a few short years later – when our mom died my little brother Bubba was only 16, I was 23, and had two little babies of my own to raise. Everything that held me together was gone, and I truly didn’t know where to turn and felt frozen in my tracks. I managed through the next decade or so, but again things took a major turn for the worse when my husband announced one day he had taken a job in Savannah. I was 40 years old and was having such severe panic attacks that I literally could not leave my house, becoming a prisoner in my own home. But, you know – things happen for a reason, and one day it just dawned on me: I was going to take control of my life and my destiny! So, I decided to do what I do best – taking a lesson straight from Grandmother Paul – and started The Bag Lady. With $200 and the help of my boys, the real adventure began. Of course you can read about The Lady & Sons on the restaurant page, but from the beginning we were blessed with faithful patrons that have become like family to us that allowed us to blossom. Our bag lunch delivery and catering service turned into a full-service restaurant and we went from leasing a place at the Best Western hotel to our very own place downtown. During that time I’ve had my first cookbook “discovered” and more published, had the honor of receiving the “International Meal of the Year” designation by USA Today, of having not one, not two, but three of my own shows on the Food Network, and opened up another restaurant – Uncle Bubba’s Oyster House - with my little brother Bubba. And, guess what? I’ve even been star-struck myself appearing on the Oprah Winfrey show and meeting Oprah herself! All of my dreams really are coming true. I’ve married my soul mate, Michael Groover – gaining a whole other extended family with Anthony and Michelle in the process, managed to raise two wonderful and successful boys, Jamie and Bobby, and created a wonderful career by doing what I love best. And, the icing on the cake? The birth of my first grandchild, Jack, in 2006. But, you know what, none of this would have happened if I hadn’t of taken the good with the bad, embraced both the heartache and joy, and taken control of my life when I thought it could not have gotten worse. Most of all, during good times and bad, I’ve had the love and support of family, friends, and you – my fans. From my heart, I always wish you love and best dishes, from my kitchen to yours. And I can’t wait to continue the adventure with you!

Sunday, November 22, 2009

Mon Nov 23, 2009

On Today's Show:

Tony DelGatto - Owner Grissini Ristorante - Englewood Cliffs, NJ 
Andrew Quady - Quady Winery in Madera, CA 
KEITH BELLOWS Editor-in-Chief National Geographic Traveler magazine

Kitchen Stadium opened its doors to find a new culinary warrior in the sizzling primetime series The Next Iron Chef. Hosted by Alton Brown (Good Eats, Iron Chef America), the reality competition premiered on Sunday, October 4th at 9pm ET/PT as the 4th highest rated, most-watched premiere in Food Network history. Currently airing on Sundays at 9pm ET/PT, the series challenges and challenged ten top chefs from around the country in a series of demanding situations, testing their culinary skills and mental toughness. “It's thrilling to see what these ten top chefs can create when pushed to their limits in this series,” said Bob Tuschman, Senior Vice President, Programming and Production for Food Network. “These world class chefs display extraordinary culinary skills and creativity as they battle it out for the supreme title of Iron Chef.” The ten contestants included: Nate Appleman (Chef/Butcher, New York, NY), Dominique Crenn (Chef de Cuisine, Luce at InterContinental San Francisco, San Francisco, CA), Brad Farmerie (Executive Chef,Double Crown, Madam Geneva, PUBLIC and The Monday Room, New York, NY), Amanda Freitag (Executive Chef, The Harrison, New York, NY), Jose Garces (Executive Chef & Owner, Amada, Tinto, Distrito, Chifa, Philadelphia, PA), Eric Greenspan (Executive Chef & Owner, The Foundry on Melrose, Los Angeles, CA), Jehangir Mehta (Executive Chef & Owner, Graffiti, New York, NY), Seamus Mullen (Executive Chef & Partner, Boqueria Flatiron and Boqueria Soho, New York, NY), Holly Smith (Chef & Owner, Cafe Juanita and Poco Carretto Gelato, Kirkland, WA) and Roberto Treviño (Executive Chef & Owner, Budatai, San Juan, PR). This season, the series - with the help of sponsor American Airlines – took the contestants from Los Angeles to Japan to New York to compete in the food fight of their professional lives. The contestants were challenged to create dishes that represent a variety of world cultures and cuisines. Whether working with exotic ingredients like jelly fish, creating their own version of international “fast food” or experiencing umami with sponsor Kikkoman, the chefs demonstrated their speed, artistry, innovation and leadership in each dish. With the help of the judges – Donatella Arpaia (acclaimed restaurateur and food expert, owner of Anthos, Mia Dona and Kefi), Jeffrey Steingarten (Food Critic, Vogue, New York, NY) and Anya Fernald (Sustainable Food Consultant, San Francisco, CA) – the contestants will be narrowed down until two remain to battle it out in Kitchen Stadium and earn the right to be called Iron Chef. The winner will join the ranks of Mario Batali, Cat Cora, Bobby Flay, Masaharu Morimoto and Michael Symon and be launched into instant fame as a member of the Chairman’s team on Iron Chef America.

Tony DelGatto - Owner Grissini Ristorante - Englewood Cliffs, NJ
An American Thanksgiving - restaurant is closed on Turkey day but Tony has tips to make this Thursday's meal special. Owned by Tony Del Gatto, Grissini Ristorante is famous for its authentic Italian cuisine, impeccable service and upscale, yet relaxed atmosphere. This Italian eatery has become a hotspot for TV personalities, athletes, musicians, business moguls and more. Rated by Zagat as "Spago of the East".

Do you think there is a lot of work for Thanksgiving Dinner this year?
Six loads of laundry daily...a 15 passenger van for running errands and getting to school...and grocery shopping that’s a chaotic adventure. Just a day in the life of the Hayes family of New Jersey. Eric and Betty Hayes, the parents of three sets of multiples, definitely have their hands full this fall, but have found a way for the family to pull together as a team and manage to laugh through the stressful times. They are the stars of the TLC series TABLE FOR 12, which returns this November for a second season. Viewers will share the family’s adventures including the sextuplets’ preschool graduation, Eric’s SWAT police training, and attempting to coordinate a charity walk, a baseball game, and a party for 50 of Betty’s closest friends – all in one day! The Hayes children consist of 13-year-old twin boys,11-year-old twins, and 5-year-old sextuplets. Talk with Eric and Betty and find out what it takes for this modest couple to raise a family of twelve! When Eric and Betty Hayes decided to start a family, they never fathomed they would one day be the parents of three sets of multiples, totaling ten children. TLC traces this clan's daily experiences and often times chaotic outings in the new series TABLE FOR 12. Eric and Betty's brood consists of 12-year-old twin boys Kevin and Kyle, 10-year-old twins Kieran and Meghan, and 4-year-old sextuplets Tara, Rachel, Ryan, Connor, EJ and Rebecca, who has cerebral palsy and is extremely special to the family. Eric -- a funny and dynamic police officer, and Betty -- a modest and loving stay-at-home mom, are admired and praised by their family and friends.

Andrew Quady - Quady Winery in Madera, CA
Essensia and other sweet wines for holiday meals and desserts pairings. Andrew and Laurel Quady left crowded southern California and their jobs in pyrotechnics and merchandising to pursue their dream: a non-urban way of life making wine. Returning to school, Andrew graduated with a Masters in Food Science-Enology from UC Davis and Laurel became a licensed CPA. In 1975, at the urging of friend Darrell Corti, they made their first port from Amador County Zinfandel at the now defunct Lodi Vintners where Andrew was working as an assistant winemaker. In 1977, settled in Madera in California’s Central Valley with Andrew working at Heublein, they built a small winery behind their country home and made port on evenings and weekends. In 1980 they decided to add a fortified white dessert wine to their line. The wine, from the obscure Orange Muscat grape variety was named Essensia and became a major success. In 1983, opportunity knocked when they were offered a crop of Black Muscat grapes which became the first Elysium. By 1984 the expanding business needed space and Andrew and Laurel needed help. Fresno State graduate and former Peace Corp member Michael Blaylock, now winemaker, and Cheryl Russell, now general manager, joined and a new winery was completed. With their enthusiasm and dedication the winery continued to grow, developing more unique wines: Starboard (our euphemism for port), Electra (white and red) and VYA vermouth.

KEITH BELLOWS Editor-in-Chief National Geographic Traveler magazine
For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.

Thursday, November 19, 2009

Thu Nov 19, 2009

On Today's Show:

Phillip Lemarque "Best Eatz" Beaujolais Nouveau 2009
The tasting of each year's Beaujolais Nouveau has been a part of my Thanksgiving family celebration for as long as I can remember. Looking outside my door, I see that this unveiling is celebrated locally here at our beaches and throughout the world! "By French Law, Beaujolais Nouveau is always released on the third Thursday of November all over the world," according to the Georges Duboeuf website. To add to the excitement, "The 2009 harvest in Beaujolais is being called the best vintage in 50 years thanks to perfect weather and growing conditions." Beaujolais Nouveau is made from Gamay grapes, which have thinner skins than other red wines, making for less tannins. This amount of less tannins also make it necessary to drink the wine while it is young (within 6-12 months) because the tannins are what allows the wines to age gracefully. The flavor of the wine is light, fresh and fruity - making it the perfect aperitif to your Thanksgiving meal - or any meal in November! It should be served at around 55 degrees - which also contributes to its refreshing quality.

Emeril Lagasse "20 - 40 - 60 Fresh Food Fast"
Emeril Lagasse is a chef, restaurateur, and bestselling author of thirteen popular cookbooks, including Emeril's New New Orleans Cooking, which introduced his creative take on Creole cuisine, and Emeril at the Grill: A Cookbook for All Seasons. He is the proprietor of eleven restaurants in New Orleans, Las Vegas, Orlando, Miami, Gulfport, Mississippi, and Bethlehem, Pennsylvania. As a national TV personality, Emeril hosts Emeril Green, an original series exploring fresh and seasonal ingredients on the eco-lifestyle network Planet Green, and is the food correspondent for ABC's Good Morning America. His show Essence of Emeril can be seen on the Food Network, and Emeril Live appears on both Fine Living and the Food Network. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs, life skills development, culinary training, and cultural enrichment. As of May 2009, the foundation has contributed $3 million to organizations in New Orleans and on the Gulf Coast. Long day at the office? In a hurry to get the kids to soccer practice? Hungry for more than just a sandwich? With Emeril 20-40-60, even if you're short on time, you don't have to sacrifice getting a freshly prepared, satisfying meal on the table. Divided into three sections, this brand-new cookbook is Emeril's first ever to organize mouthwatering home-cooked meals according to time. You'll find recipes you can make in 20 minutes or less, 40 minutes or less, or around 60 minutes, so now you can make the meals you want in the time you have. How about Orange, Walnut, and Goat Cheese Salad (19 minutes) or Spicy Pork Wraps with Creamy Coleslaw (26 minutes)? If you're really in a hurry, you can whip up the Simple Italian Wedding Soup (11 minutes). If you have more time to spare, try the Shrimp and Zucchini Fritters (35 minutes) or splurge on the Pork Loin with Apples and Prunes (60 minutes). Finally, here is a cookbook designed to help you make cooking a part of your busy life. Whatever the amount of time you have, there's a delicious recipe in Emeril 20-40-60 that will fit your schedule.

Chef Jill Houk Sara Lee
Based in Downers Grove, Ill., Sara Lee Corporation is a global manufacturer
and marketer of high-quality, brand-name products for consumers throughout the world. Our businesses are:

Fresh Bakery
North American Retail
International Beverage
International Bakery
International Household and Body Care
Sara Lee Corporation's leading brands are household names known around
the globe. Our preeminent brands are built on consumer needs and expectations, offering exceptional quality and value. Our brands include Ambi Pur, Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi, Sanex, Senseo and our namesake, Sara Lee. Sara Lee Corporation builds and maintains leadership positions through innovation and responsiveness. Some of our brands are decades - or even centuries - old, and many are leaders in their respective categories.

Gary Vaynerchuk Wine Library TV "Crush It"
Gary is offering some pairing thougts forThanksgiving! Gary Vaynerchuk has captured attention with his pioneering, multi-faceted approach to personal branding and business. After primarily utilizing traditional advertising techniques to build his family’s local wine business into a national industry leader, Gary rapidly leveraged social media tools such as Twitter and Facebook to promote Wine Library TV, his video blog about wine. As his viewership swelled to over 80,000 a day, doors opened to a book deal, several national TV appearances, and a flurry of speaking engagements around the world. Gary’s dual identity as both business guru and wine guy has made him the “Social Media Sommelier.” His impact on the wine world has been commemorated via his inclusion in the 2009 Decanter Power List, an index of the 50 most influential figures in the industry. Recently, Gary was named #18 on’s Top 49 Most Influential Men of 2009. In addition to the Web 2.0 keynote above, Gary’s remarks on personal branding, social media, and business at FOWA, Strategic Profits, and South By Southwest occasioned praise from established web denizens including Kathy Sierra and earned the admiration of countless bloggers and aspiring entrepreneurs. Check out the Keynotes tab above for more video and check out Gary’s national TV appearances on the left!! Gary’s landmark seven-figure book deal with Harper Studio was featured in The Wall Street Journal and he was recently profiled by The New York Times and Market Watch. Watch his interview with Business Week for Gary’s advice to entrepreneurs and small businesses.

Robin Robertson "1,000 Vegan Recipes"
Robin Robertson is a twenty-five-year veteran food writer, cooking teacher, and chef specializing in vegan and vegetarian cooking. She is the author of nineteen vegan or vegetarian cookbooks, including Vegan Planet, and is a regular columnist for VegNews magazine and She operates a vegan- and vegetarian-focused Web site ( and blogs regularly at Whether you are vegan (eating no meat, dairy, or other animal products) or are simply trying to add healthful variety to your daily meals, you know how tough it is to keep your home-cooked meals exciting and delicious. Eating well day-in and day-out requires inspiration and creativity in the kitchen. Now, respected vegan chef and cookbook author Robin Robertson presents 1,000 Vegan Recipes—the most comprehensive vegan cookbook ever—to help you meet that challenge and enjoy great food. Packed with recipes and ideas 1,000 Vegan Recipes is a perfect resource for every kitchen, vegan or nonvegan alike. For twenty-five years, Robin has been writing about and practicing the art of preparing delectable vegetarian and vegan fare. From working as a chef, traveling around the country and the world, and listening to what her fans everywhere say they want to eat, Robin has gathered and tested an unparalleled collection of delightful, flavorful vegan dishes that can accommodate any occasion—from quick weeknight meals to more elaborate special events. This is the ideal kitchen companion for practicing vegans, vegetarians who want to consume less dairy, or lactose-intolerant cooks in search of fresh ideas.

Tuesday, November 17, 2009

Wed Nov 18, 2009

On Today's Show:

Lisa Pollack - Spokesperson Chick-fil-A
Chick-fil-A is a restaurant chain headquartered in College Park, Georgia, United States that specializes in chicken entrées. It is the second-largest chicken-based fast-food chain in the United States. Though long associated with the southern United States, the chain has since expanded into much of the nation (see map below). As of July 2006, the chain has over 1,300 locations in 37 U.S. states and the District of Columbia. It is distinct among fast-food chains in that all of its stores are closed on Sundays. Chick-fil-A has historically been mostly identified with shopping malls, as the majority of its first locations were in malls. However, in recent years , most of its growth has been in freestanding units with sit-down and drive-through service; as of October 2007, the chain has over 700 freestanding units. It also has drive-through-only locations and has placed its restaurants in universities, hospitals, and airports through licensing agreements. The chain grew from the Dwarf Grill (later the Dwarf House, a name still used by the chain), a restaurant opened by S. Truett Cathy, who is still the company's chairman, in the Atlanta suburb of Hapeville in 1946. This restaurant is located near a now defunct Ford plant, where workers once caught meals between shifts. The first Chick-fil-A opened in a mall was established in Atlanta's Greenbriar Mall in 1967.[1] The current slogan, "We Didn't Invent the Chicken, Just the Chicken Sandwich," is based on a true story: at a time when hamburgers dominated fast-food menus since the beginning, Cathy was credited with creating and inventing the chicken sandwich, which went on to be Chick-fil-A's flagship menu item. His big idea for the chicken sandwich stemmed from the idea of creating a quick way to serve food. He discovered that pressure cooking the chicken in peanut oil allowed for a fast serving time. The sandwich also comes with two pickles simply because that was the only condiment he had on hand when the sandwich was created

Dr. Susan Mitchell - Nutritionist
SURVIVE THE HOLIDAY EATING FRENZY THIS YEAR! Dr. Susan Mitchell has tips to help you eat healthier this holdiay season while boosting Your nutrition . With office parties, neighborhood gatherings and family dinners, the holiday season offers special challenges when it comes to eating healthy. However, holiday eating does not need to clog your arteries and send your blood pressure soaring. Registered dietitian, Dr. Susan Mitchell has tips to navigate holiday spreads and eat sensibly while attending these celebrations. Dr. Mitchell, the Target health and nutrition expert is distinguished by her ability to integrate sound nutrition into busy lifestyles to achieve better health, increased energy and creativity. For example she suggests that prior to arriving to a party, have a meal or a high-protein snack, such as a handful of nuts, to help you refrain from indulging in sugary or high-fat treats. Dr. Mitchell will use her years of experience as a nutritionist, and consultant to guide you through the typical holiday cocktail party.

“Creative expression has always been respected and treasured in my family. It is with that in mind, that I have poured my creative spirit and love for design and style into this new lifestyle collection. I am thrilled to offer stylish, functional products for women everywhere at a value-oriented price.” - Marie Osmond - Famed singer, actress, author, and entrepreneur Marie Osmond is embarking upon a new career in the design industry with a line of home décor and fashion products produced by Giftcraft. Launching in stores this month, the Marie Lifestyle Collection includes uniquely designed quilted bags and accessories, fashion jewelry, elegant table top and stylish home décor accessories. Marie was directly involved with the creation, design and development of the line which closely mirrors the aesthetic and values seen in Marie’s own style. The entire Marie Lifestyle Collection retails for under $100 and will be available for purchase in Hallmark Gold Crown stores and fine boutiques across the US and Canada starting in November. Beginning with her national debut at age 3 on The Andy Williams Show, Marie has proven to be a resilient talent with a magnetic presence known across generations. Performing for almost five continuous decades is a rare accomplishment for a woman in the entertainment business. An additional historic “first,” Marie became the youngest-ever host of a national television variety show, The Donny & Marie Show (1976-81); “appointment television” for millions and dubbed into 17 languages. Marie’s unique style and fashion ingenuity established her as a monumental trendsetter, an ongoing reality today. Besides being an international entertainment icon, Marie is a savvy businesswoman. For over 18 years, “Marie Osmond Dolls” has received Dolls of Excellence and Doll of the Year awards and nominations; making her one of the top doll designers in the world. Marie has also expanded her many various business activities into her own line of sewing and crafting products as well as a new launch with Giftcraft, creating beautiful home décor and fashion products. As co-founder of Children’s Miracle Network, Marie helps over 17 million kids every year, throughout the U.S, Canada and Europe, providing state-of-the-art health care for kids. A new album with her brother, Donny, (their first together in almost 30 years) is due to be released in November of 2009; preceded by Marie's highly-anticipated inspirational album and performs to sold-out crowds and great reviews in Las Vegas at the Flamingo Showroom five nights a week with Donny. Above every other accomplishment, Marie is the proud mother of eight beautiful children who are always her greatest treasures.

Larry Lipson - Costa Rica Wine Correspondent
Larry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP; Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.

Tue Nov 17, 2009

On Today's Show:

Sandra Lee - Semi- Homemade - Thanksgiving
Samuel Adams Brewmaster - Bert Boyce Utopia the world’s strongest beer
Dan Jasper - Director of PR Mall of America
Lucinda Scala Quinn "Mad Hungry: Feeding Men and Boys"
Peter Kastelan - Il Tiramisu Wine Dinner Thursday Nov 19


Food Network Star Sandra Lee Makes Great Meals Easy For the Entire Holiday Weekend Some might suggest it’s the one holiday that’s all about food. No gifts, no religious services, just family and a really big meal. Thanksgiving is the Super Bowl of family entertaining. And because you’ll have a crowd of people to feed all weekend long, you may feel captive in the kitchen. But, Sandra Lee has tips to help keep it simple and make the holiday weekend more enjoyable – even for the cook in your family. With her new book, Semi-Homemade Weeknight Wonders, the host of the highly-rated, Emmy-nominated Food Network show, “Semi-Homemade Cooking” and "Sandra's Money Saving Meals,” makes at-home entertaining easy all weekend long, with her “Round 2 Recipes.” While shopping and stocking your pantry for the holiday weekend, Sandra will provide clever ways to stretch a dollar and save time with her Round 2 Recipes – delicious ways to use select items from your main meal to prepare dishes that will satisfy guests all weekend long. Sandra’s Semi-Homemade tips for Thanksgiving entertaining and decorating are based on her trademark 70/30 Semi-Homemade® philosophy. It’s a formula by which anyone at any skill level can combine 70 percent ready-made products with 30 percent fresh ingredients, adding creative touches to make something that tastes as if it were completely made from scratch. In interviews on November 17, Sandra will showcase some of her favorite Thanksgiving weekend entertaining tips and tricks, as well as fantastic recipes. Sandra Lee has a passion for simple solutions that create dramatic results in all areas of home life. She is an internationally acclaimed home and food expert. With 20 books to her credit, Sandra Lee is a New York Times best-selling author; host of the top-rated, Emmy-nominated TV show Semi-Homemade Cooking with Sandra Lee on the Food Network and Sandra's Money Saving Meals. She will be launching four prime-time television specials this December on HGTV, "Sandra Lee Celebrates...," and she is also editor-in-chief of the national magazine Sandra Lee Semi-Homemade. For more information on Sandra Lee Semi-Homemade, please visit .

Samuel Adams Brewmaster - Bert Boyce Utopia - the world’s strongest beer
Jim Koch founded The Boston Beer Company in 1984 because he believed that Americans deserved better beer. Today, we’re a team of about 350 people, and we all share a common passion for bringing great Samuel Adams® beers to beer lovers everywhere. We've worked hard for the many successes we've enjoyed over the years. The Boston Beer Company has been cited as one of the best companies to work for by Boston Magazine, one of the Best Entry-Level Jobs by The Princeton Review, and our beers have won more awards than any beer in history. Jim has been named an "Entrepreneur of the Year" by Inc. Magazine. Our brewers keep amazing us with innovative new brews, most recently Samuel Adams Utopias and Samuel Adams® Chocolate Bock. Once a year, usually in January, everyone gathers for a company-wide meeting. The sales staff fly in from all over the country. The brewery employees and office staff join in. There’s a full agenda of meetings, seminars, team building events, and parties. One of the highlights of the meeting is a company-wide beer trivia contest. This year one of the hotel bartenders who was watching as the various teams arrived in costume with music and much whooping and fanfare, said, "I've always known Samuel Adams made the best beer in America, but now I see this is the greatest company in America." When you look around you see that The Boston Beer Company is a team of enthusiastic people who are passionate about beer and who really love coming to work every day. The Boston Beer Company, Inc. is a publicly-traded company listed on the New York Stock Exchange under the symbol, SAM. For financial and related information, please visit our website at

Dan Jasper - Director of PR Mall of America
Mall of America (also MOA, MoA or the Megamall) is a super-regional shopping mall located in the Twin Cities suburb of Bloomington, Minnesota, USA. The mall is located southeast of the junction of Interstate 494 and Minnesota State Highway 77, north of the Minnesota River and is across the interstate from the Minneapolis-St. Paul International Airport. In the United States, it is the second largest enclosed mall in terms of retail space but is largest in terms of total enclosed floor area . Opened in 1992, the mall received 40 million visitors in 2006.[4] Triple Five Group, owned by Canada's Ghermezian family, fully owns and manages the property.

Lucinda Scala Quinn "Mad Hungry: Feeding Men and Boys"
Born to a family that always cared about food, Lucinda Scala Quinn started cooking professionally as a teenager. She has worked as a chef, cooking teacher, caterer, and food writer. She is vice president, editorial director of food and entertaining at Martha Stewart Omnimedia. She appears regularly on NBC's Today and Martha, as well as hosting her weekly radio show and co-hosting PBS's Everyday Food. Four hungry brothers. Three ravenous sons. A husband who loves to eat. Lucinda Scala Quinn has spent much of her life feeding the men and boys in her life and teaching them how to feed themselves. Now Scala Quinn—chef, television personality, and Martha Stewart Omnimedia's resident food guru—shares winning strategies for how to sate the seemingly insatiable, trade food for talk, and get men to manage in the kitchen. She provides recipes for single-skillet meals and dinners that yield fabulous leftovers and that are a cinch to stretch for extra guests. Her grab-and-run breakfast will help kids start the day right, and her healthful drinks make it easier for guys to say no to soda. Scala Quinn's recipes are easy to prepare, affordable, and so good that even the most finicky eater will want to dig in. Along with her cooking techniques and survival strategies ("Never be caught without bacon"), Quinn muses about life in a predominantly male household and provides empowering advice to feed guys' spirits as well as fill their bellies. With her help, homemade meals become second nature, nourishing both diner and cook.

Peter Kastelan - Il Tiramisu Wine Dinner Thursday Nov 19 - Ivo Kastelan, who worked at Valentino, and his son, Peter, take good care of both regulars and newcomers at this Valley favorite. Monthly wine dinners in an elegant setting.

Malibu Family Wines (Malibu, CA)
Producers of Saddlerock & Semler Estate Wines
Special guest: Tami Semler, Winemaker

Sunday, November 15, 2009

Mon Nov 16, 2009

On Today's Show:

Chef Alton Brown - "The Food Network"
Alton Brown is the author of “I’m Just Here for the Food,” “Alton Brown’s Gear for Your Kitchen,” “I’m Just Here for More Food,” though he is probably best known as host of several Food Network programs. Now in its fifth season, Good Eats combines pop culture, comedy, kitchen science, and plain good eating. Alton also serves as food historian, scientist and commentator for Iron Chef America. Based on the Japanese cult classic (originally produced by Fuji Television) Iron Chef America launched on Food Network four years ago. Alton is also a regular contributor to “Bon Appetit” and “Men’s Journal” magazines. Alton Brown's flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later "as a way to get dates" in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and video director, but realized he spent all his time between shoots watching cooking shows which he found to be dull and uninformative. Convinced that he could do better, Alton left the film business and moved to Vermont to train at the New England Culinary Institute in Montpelier, Vt. Soon after, Alton tapped all of his training to create Good Eats, a smart and entertaining food show that blends wit with wisdom, history with pop culture and science with common cooking sense. Alton not only writes and produces the shows but also stars in each offbeat episode. Alton Brown's first book, I'm Just Here for the Food (Stewart, Tabori & Chang, 2002) won the James Beard Foundation Award for Best Cookbook in the Reference category, was one of the bestselling cookbooks of 2002 and has sold over 300,000 copies to date. It was also chosen by as one of the top 50 books of 2002 by both editors and readers. Alton Brown's Gear for Your Kitchen, his long-awaited homage to tools and gadgetry, was published by STC in September 2003 and was nominated for both a James Beard Award for Best Cookbook in the Tools & Techniques category and an IACP Cookbook Award in the Food Reference/Technical category. Gear is an essential guide to all the "hardware" you need in the kitchen. Packed with practical advice and tips, this book takes a look at what's needed and what isn't, what works and what doesn't. Alton's third book, on baking, I'm Just Here for More Food, hit bookstores in November 2004 and has since gone on to become a New York Times bestseller. On Feasting On Asphalt, Alton had only his motorcycle, a few buddies and the clothes on his back during a nostalgic trip across the country to rediscover the disappearing people, places and stories of great American road food. In 2008, Alton traveled the Carribean in search of America's culinary roots and Caribbean flavors in Feasting On Waves. For more information on Alton Brown, visit

Wayne Hiekkila Director Western Fishboat Owners Association
Most people are shocked when they find out that the tuna in their sandwich most likely caught in the Asian Pacific and processed in Central America before making its way to the US. Initiatives making it easier for seafood-lovers to find out where their seafood comes from include:
1. US Micro-Canned Tuna: A growing number of fishing families are choosing to can their sustainable, locally-caught albacore tuna themselves. Caught in the Pacific Northwest and canned in Oregon, Washington and California, these brands are all-natural, sashimi-grade tuna. Some of the quality brands are listed here:

2. Pacific Fish Trax: Shoppers at New Seasons markets can buy specially packaged albacore and scan a barcode at a custom-designed kiosk to get information about the fisher who caught it. Automated Production Control© from Pacific Seafood: The family-owned seafood company based in Portland, OR., is leading the seafood industry in implementing traceability practices with its Automated Production Control© (APC) tracking system. The Western Fishboat Owners Association is a non-profit group representing about 400 albacore troll-vessel owners and supporting businesses based in California, Oregon, Washington, Alaska, Hawaii, New Zealand, and British Columbia. These family-owned boats fish for albacore during summer and fall, and some fish the South Pacific from January through April. Vessels fished by members of the same families over several generations form the core of the Western Fishboat Owners Association, a group that harvests the majority of Pacific Albacore. West Coast albacore is a fish repeatedly recognized by the FDA as nutritionally beneficial. WFOA is in the process now of seeking MSC certification for the U.S. troll and pole albacore fishery. For information click on:Marine Stewardship Council.

Tatiana Vidal S. - "My House Chef:Cooking with Lory and Mazel"
This highly original children’s cookbook is full of delicious and imaginative recipes, but could benefit from adding healthier and lower-fat alternative recipes. Whether it’s a beef-filled zucchini boat riding atop a sea of blue spaghetti or fudge cars with gumdrop wheels and lollipop passengers, these fanciful recipes are sure to tempt children. Lory and Mazel are two cartoon mice who guide the reader through the book, donning various costumes according to the theme of each recipe. Children will love the mix of photos, cartoons and colorful graphics. Though many recipes include healthy ingredients, many also contain heavy cream and/or sugar, and white bread is the preferred choice over wheat. A great addition would be healthier versions of these dishes, listing the percentage of daily recommended vitamins, and number of fat and sugar grams in each. But there’s more to the book than simply recipes—a chart lists the approximate recommended serving sizes for children from ages six to 12 in clever, kid-friendly terms. For example, one serving of grain would be half a medium bagel or approximately the size of a hockey puck. Vidal explains the metric and imperial systems of measurement, and gives a lesson given on vitamins and the effect they have on our health. The author also includes a page identifying various kitchen utensils in charming illustrations. For children—and adults—who are flummoxed about proper place settings, there’s a diagram explaining the function and placement of each plate, bowl and utensil. The recipes provide illustrated step-by-step directions, pointing out techniques which may require parental help or supervision. Parents seeking a quick dinner or snack should be forewarned—many of these recipes not only require mixing food colors, but involve some complicated assembly. A fun, educational book which can be enjoyed in and out of the kitchen.

Joel Fisher "Wine Guru"
The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.

Friday, November 13, 2009

Fri Nov 13, 2009

On Today's Show:

Tom Warner - Owner Benjamin Wales House Bed & Breakfast - Hallowell, ME
The graceful Federal-style residence, built in 1820 and listed on the National Register of Historic Places, is located in the historic city of Hallowell, Maine. Hallowell is less than two miles from the state capitol city of Augusta and just a short drive to the beautiful Maine coast, the Belgrade Lakes Region or the western mountains. With four guest bedrooms, a library, social room, sunny breakfast room and professionally landscaped grounds, the Benjamin Wales House Bed & Breakfast is a splendid alternative to standard overnight accommodations.

Judith Fertig "200 Artisan Breads"
Judith Fertig is a recipe developer and the author of 300 Big & Bold Barbecue & Grilling Recipes. Her recipes are featured regularly on the Food Network and in USA Today. She lives in Kansas City, Missouri. Incredibly simple and easy recipes for delicious artisan breads. Baking fresh bread at home brings fragrant aromas and fresh tastes, but it also delivers a quintessential home-baking experience. Judith Fertig's recipes provide shortcuts for all the mixing, kneading and baking that takes too much time for busy home cooks. The secrets she reveals guide the home cook in preparing artisan bread in only five minutes. The recipes are organized by difficulty to guide a baker in progressive steps. From baking a simple French loaf to pretzels, clear instructions with step-by-step illustrations assure success.

Steve Evans "The Movie Guy"
Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".

Wednesday, November 11, 2009

Thu Nov 12, 2009

On Today's Show:

Talkback Guest 12 Nov 09
Chuck Wilder Noon- 2 PM PST

Dan Gainor Vice president of the Business and Media Institute " A report on how the PC Networks downplayed the Terrorism and Muslim Connection in the Ft. Hood Killings"

Glynis Mc Cants " IS TOMORROW FRIDAY THE 13th UNLUCKY? Celebrity Numerologist, She has worked with Dancing with the Stars and E! Entertainment, Today she explores the superstition behind “Friday the 13th”

Jerry Kammer Center for Immigration Studies Their study on the Sierra Club's Distortions on the Border and Immigration Policy"

Alan Gottlieb Founder of the Second Amendment Foundation co author with Dave Workman of the new book Assault on Weapons: The Campaign to Eliminate Your Guns"

Tuesday, November 10, 2009

Wed Nov 11, 2009

On Today's Show:

Larry Lipson - Costa Rica Wine Correspondent
Larry Lipson co-hosts "What's Cooking?"a restaurant, wine and food talk show that airs from 8 to 9 a.m. Wednesdays nationally on Cable Radio Network (CRN) and National Radio Network (NRN), heard locally on KPXN-TV (ITV) Channel 30 SAP; Time Warner Santa Monica on C 74 SAP; Time Warner San Fernando Valley on Channel 1/97 SAP and 25; Time Warner West Valley on Channel 6 SAP and 960; AT&T on Channel 6 in the Valley and Channel 44 SAP in Los Angeles; Charter Communications on Channel 33 SAP; Time Warner Lancaster on Channel 37; Time Warner Simi Valley on Channel 8; Charter in Hidden Hills/Malibu/Agoura on cable FM 97.5; Avenue TV Cable Ventura on Channel 83; Charter San Gabriel Valley on Channel 34 SAP and Channel 56; Time Warner Canyon Country on Channel 960; Time Warner South Pasadena on Channel 6 and 960.

Jean-Pierre Galateau VP Business Development Blue Coast International Imports
Blue Coast is an importer and distributor of fine wines. Our initial focus was the Côtes d’Azur or “Blue Coast” and surrounding areas of Provence, the Var and the Maritime Alpes. While this continues to be a specialty, we have added to our portfolio outstanding selections from the Southern Rhone, the Northern Rhone, Bordeaux, and Burgundy. Our range of wines now includes the following appellations: Cotes de Provence, Bellet, Coteaux d'Aix en Provence, Bandol, Le Baux de Provence, Cotes du Rhone, Cotes du Rhone Villages Plan de Dieu, Lirac, Vacqueyras, Chateauneuf du Pape, Saint Joseph, Condrieu, Cote Rotie and Volnay. As we expand into other regions and add new selections, our focus continues to be on finding the highest quality wines that represent good values. Blue Coast sources and distributes its own wines in France. We work with elite vintners, many of whose wines are produced in limited quantities with the grapes being carefully selected and handpicked. Some of the wines, like those of Domaine Hauvette, are produced using bio-dynamic methods, and all are made with minimal intervention and with a view to being a true reflection of the terroir from which they come. We consciously seek out wines that have a unique quality based on their place of origin rather than wines that taste like every other wine of the moment. As a boutique importer and distributor, we provide personal, reliable and prompt customer service. We can generally fill orders in NYC within one business day. We are responsive to the needs and preferences of our clients and will work with good customers to locate and import wines of the highest quality that are not otherwise available here. We store our wines in an underground climate controlled facility in Manhattan.

Joan Cusack - Actress
Critically-acclaimed, twice Academy Award-nominated actress Joan Cusack, sister of actor John Cusack, has starred in such feature films as “Arlington Road,” “In & Out,” “Runaway Bride,” “Sixteen Candles,” “Say Anything,” “High Fidelity,” “Grosse Pointe Blank,” “Working Girl,” “Broadcast News,” “Married to the Mob,” “Men Don’t Leave,” “Addams Family Values,” “Nine Months,” “Hero,” “Friends with Money,” “Where the Heart Is,” “Toys,” “Toy Story 2,” “Chicken Little,” “Acceptance,” “My Sister’s Keeper,” “Confessions of a Shopaholic,” and the highly-anticipated upcoming “Toy Story 3” opposite Tom Hanks and Michael Keaton. Joan was also a cast member of “Saturday Night Live”. Pediatric cancer is the leading cause of death by disease for children under the age of 18[1]. Yet, there hasn't been a new drug developed for its treatment in almost 20 years Why? One reason is money~ more is needed to fund its research. This holiday season, raising funds for this cause is easier than ever; and your listeners can turn their holiday cookie exchange or neighborhood party into a charitable bake sale to benefit Cookies for Kids’ Cancer~a non-profit organization committed to raising money to support pediatric cancer research through bake sales. And to make your bake sale even sweeter, Cookies for Kids’ Cancer has partnered with The Glad Products Company who will match all funds raised by Cookies for Kids’ Cancer bake sales in November and December up to $100,000. To kick it off, Cookies for Kids’ Cancer will “take over” The Big Apple’s first mobile bakery The Cupcake Stop, turning it into The Cookie Stop for one special day. Joined by celebrity mom and twice-Academy Award-nominated actress Joan Cusack, The Cookie Stop will visit city hot spots, serving cookies in exchange for charitable donations, and will delivery cookies to children at a local pediatric cancer hospital. Joan will chat with your listeners about the importance of raising awareness of pediatric cancer and research into it, how your listeners can become involved in Cookies for Kids’ Cancer, and why this is such an important cause for Joan.

LESLIE SBROCCO - "Simple & Savvy Wine Guide” /PBS Host
An award-winning author, writer, speaker, wine consultant, and television host, Leslie Sbrocco’s entertaining approach makes learning about wine and food fun. Sbrocco’s first book, Wine for Women: A Guide to Buying, Pairing and Sharing Wine (William Morrow), has been excerpted by two national magazines - Redbook and Family Circle - and won the coveted Georges Duboeuf Best Wine Book of the Year award. Her second book, The Simple & Savvy Wine Guide, was released in October 2006 (William Morrow).As Tasting Notes columnist for, and contributor to WineReview Online and the San Francisco Chronicle, Sbrocco’s monthly musings are enjoyed by thousands. Her work has been published in outlets such as O, the Oprah magazine, Coastal Living, Woman’s Day, Good Housekeeping, Glamour, and Santé. Prior to completing Wine for Women, Leslie was a columnist for The New York Times online and Cooking with the Times and General Manager/Co-founder of, the wine site of The New York Times Company. Whether appearing on television as the wine expert for the cooking show Seasonings, cable television’s On the Vine series, CBS’s Evening Magazine, or in regular appearances on the Today Show, Sbrocco’s humor and passion resonates with viewers. Leslie’s current television project is as host of the PBS series Check Please! for which she has won both the coveted James Beard award and two Emmy awards. Sbrocco is also a featured judge on the upcoming PBS national series, The Winemakers. A sought-after speaker, Leslie has spoken at events ranging from O magazine’s “Hi Gorgeous” tour to the American Dietetic Association national convention. She has been the keynote speaker at numerous wine events including the Boston Wine Expo, Pinot Noir New Zealand, and the Washington D.C. International Wine and Food show. Her corporate clients include RedPrairie, Cisco Systems, Optos, Ketchum, Southern Wine and Spirits, Target, Jackson-Lewis, Vineyard Bank, Wines from Spain, and Fleishman-Hillard.Leslie is wine consultant for Harry & David, the Kimpton Hotel Group, and Virgin America Airlines. She is also a wine educator for Crystal Cruises and Holland America Cruise Lines. Sbrocco is a respected judge at a number of the country’s largest wine competitions and international wine competitions such as the Concours Mondial. She lives in Sonoma County, California with her husband and two children.

Sunday, November 8, 2009

Mon Nov 9, 2009

On Today's Show

Joel Fisher "Wine Guru"
The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.

Jessica Amason "This Is Why You're Fat: Where Dreams Become Heart Attacks"
Jessica Amason has always been something of a trend-hunter-from breaking new bands as a music journalist to highlighting the latest web trends as lead blogger for After graduating from The University of Georgia and University of Madrid, Jessica moved to New York, where she worked as a music journalist for various publications including The Associated Press and as a columnist for The Aquarian Weekly. Naturally, Jessica's penchant for connecting people and cultural trends brought her to AOL's web culture blog,, where she has gained a reputation as the site's trend-hunter extraordinaire and has been known to be called a "meme queen." Food was once the providence of celebrated chefs and critical connoisseurs. Cooking shows featured all gourmet creations and web sites displayed artfully photographed delights. Then something changed. Perhaps it was the desensitising of web culture or perhaps it was a cry for help from the food-loving public. But by God - there came a day when fancy vegetable towers came crashing down and $50 mushrooms were no longer acceptable. Amason and Blakley wanted see the old stand-bys, the carnival foods of their childhoods, the sticky mess of a deep-fried candy bar, the indulgence of a greasy burger with all the fixin's. It was the birth of the nasty food web-trend. And it was delicious. The website This Is Why You're Fat is an ode to this trend - whether seen as a commentary on North American dietary habits or a celebration of the deliciously bad - and Amason and Blakeley are devoted to the world's newfound obsession with over-the-top food. Within its first month the site pulled in over ten million eyeballs, and attracted major nation media including CNN. The world cooked, they listened.

Pastor Joel Osteen - Joel Osteen Ministries "It's Your Time"
A native Texan and the Pastor of Lakewood Church, which according to Church Growth Today is America's largest and fastest growing church. On July 16, 2005 after completing $95 million dollars in renovations, Joel moved Lakewood Church into its new 16,000-seat home - the former Compaq Center. It is the largest regularly-used worship center in the United States. Each week Joel delivers God's message of hope and encouragement to more than 38,000 attendees. According to Nielsen Media Research, Joel is the most watched inspirational figure in America. His weekly sermon is broadcast into every U.S. television market where it is viewed by seven million Americans each week and more than 20 million each month. His weekly broadcast is also seen in almost 100 nations around the world. Most recently, Joel was named as one of Barbara Walters' "10 Most Fascinating People of 2006" and he was selected as the "Most Influential Christian in 2006" by the readers of Church Report Magazine. Joel, the son of John Osteen, a highly respected minister of the Gospel and the founder of Lakewood Church, attended Oral Roberts University in Tulsa, Oklahoma where he studied radio and television communications. In 1982, Joel returned to Houston and founded Lakewood's television ministry where he produced John Osteen's televised sermons for 17 years until January 1999 when his father passed away suddenly from a heart attack. For many years, John Osteen encouraged Joel to preach, but he always declined preferring to work behind the scenes. But, in early 1999 Joel felt compelled to accept his father's invitation and he preached his first sermon on January 17th of that year. Little did anyone know that would be the last Sunday of John Osteen's life. Two weeks later, Joel began preaching and later that year was installed as the new Senior Pastor of Lakewood Church.

Leo Pearlstein - "Mrs Cubbison's Stuffing"
In September 1892, Sophie Cubbison was born in San Marcos, California, as Sophie Huchting. (Her father was of German descent, and her mother a Californian of Mexican descent.) She tells her story as follows:
"My career began on my father's ranch in San Diego County where I was born. At the age of 16, I started to cook for my father, brothers, and their lima bean ranch laborers during the summer and early fall (in order to earn money to put myself through college, where I earned a home economics degree in 1912). "With one assistant, I cooked and baked for forty men in two mobile kitchens. As the harvest progressed through the day, the mobile kitchens were horse drawn, once or twice a day to keep in proximity of the harvester. This was for the convenience of the laborers at meal time, which occurred five times a day. Breakfast was served at 5 A.M.... coffee break with a sweet snack at 9 A.M.... dinner at 12 o'clock.... coffee break with sweet snack at 4 P.M. and supper at 8:30 PM. "Since the wholesale bakeries were not equipped to make country deliveries in those days, I baked all necessary cakes, doughnuts, cookies, cup cakes, etc. The sweet goods were served along with a sandwich and coffee in the mid-morning and mid-afternoon. Pies, puddings and stewed fruits were served for dessert for dinner and supper. "I did not have mechanical kitchen equipment in those days. All the mixing was done manually. "The bread I baked was referred to as 'black bread,' made from 100% whole wheat flour. You see, my father was born in the Old Country.... My grandmother Sophie Huchting had taught my father as a young man while still at home in Bockhorn, Germany, how to make this delicious, nutritious Black Bread, and in turn, my father taught my mother and I how to make it. "In 1913, I met Harry G. Cubbison. He used to drive down from L.A. to our ranch in San Diego County once a month to visit me. In 1916, Mr. Cubbison and I were married. Mr. Cubbison was supporting his invalid father and his mother on $12 per week, and I was supporting my mother on $30 per month, my father having passed on. "Necessity became the mother of invention." Mr. Cubbison was a fine salesman and I was capable of baking. It was absolutely necessary for us to earn more money.

Leslie Bilderback "The Complete Idiot’s Guide® to Spices and Herbs"
A certified master chef and baker for nearly 20 years, has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola’s, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu in Paris, she has trained hundreds of new chefs in their rigorous academy in the California School of Culinary Arts. Why should you listen to Chef Bilderback? Because she knows what she's talking about. After studying music and art history at the University of Colorado and San Francisco State University, Chef Bilderback completed the professional chef program at the California Culinary Academy in San Francisco, graduating with honors in 1988. She completed her apprenticeship under internationally-renowned pastry chefs Robert Jorin and Bo Friberg. In the years following graduation she played a major role in several of California's most well-regarded and innovative restaurants, working as Pastry Chef of Sedona in Berkeley, Postrio and Zolas in San Francisco, and Angeli and Georgia in Los Angeles. When it became apparent that motherhood and restaurant hours didn't gel, Chef Bilderback joined the original faculty of what is now the California School of Culinary Arts in 1995. After several years as Baking and Pastries Department Head, she became Executive Chef, leading the school as it entered into partnership with Le Cordon Bleu. In 1999 she became a Certified Master Baker, and in 2002 was a finalist on Team USA of the Coup du Monde de la Boulangerie. Increasingly disillusioned with the quality of instruction available under a corporate banner, Chef Bilderback shifted her focus toward writing. She is author of The Complete Idiot's Guide to Success as a Chef, the The Complete Idiot's Guide to Comfort Food, The Complete Idiot's Guide to Spices and Herbs, The Complete Idiot's Guide to Good Food from the Good Book, The Complete Idiot's Guide to Snack Cakes (Summer 2008), and The Complete Idiot's Guide to Sensational Salads (2009). She also collaborated with Pastry Chef Sherry Yard of Spago on the James Beard Award-winning book The Secrets of Baking, (Houghton Mifflin, 2003). Chef Bilderback writes a regular column for the Arroyo Monthly (Southland Publishing), and has been profiled in the New York Times, the San Francisco Chronicle, Culinary Trends Magazine,, Bridges USA, and Living Fit Magazine. She is ranked as one of the top 50 chef instructors in the nation on Chef Bilderback lives with her husband, two daughters and two dogs in Southern California. She spends her time writing, teaching healthy cooking to kids in the Los Angeles Unified School District through the LAUSD Nutrition Network, training military cooks through the US Navy Adopt-a-Chef Program, and leading a Girl Scout Troop. Chef Bilderback is also an avid runner, having completed her first marathon in Los Angeles on March 4, 2007.

Wednesday, November 4, 2009

Wed Nov 04, 2009

Talkback Guest Wed 4 Nov 09 WWW.CRNTALK.COM
Chuck Wilder Noon-2 PM PST

Dr. Jerome Corsi Author: AMERICA FOR SALE: Fighting the New World Order, Surviving a Global Depression, and Preserving USA Sovereignty. Some of our topics today include "A new video has surfaced of Rev. Jeremiah Wright, also Why Cap-And-Trade is a Carbon Tax"

Phyllis Schlafly Founder and President of Eagle Forum.Org "THIS IS IT : The House will vote on the Pelosi Health Plan this week, there are Dozens of Provisions you need to be aware of. And another alert from Phyllis "Obama makes Polygamy a 21st-Century Issue"

Mike Cutler Center for Immigration Studies , News With and fellow writer for CAPS" after billions of dollars were supposedly pumped into the economy to get the economy moving, the President says He is concerned that jobs will continue to be lost? But Mike says not concerned enough to enforce the immigration laws already on the books.

Monday, November 2, 2009

Mon Nov 2, 2009

On Today's Show:

Joel Fisher "Wine Guru"
The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.

Kate McCartney - Owner Old Iron Inn Bed and Breakfast, Caribou, ME
The Old Iron Inn Bed and Breakfast, in Caribou, Maine, is a turn of the century house furnished in antiques. Our guest rooms feature down comforters, high-back oak beds and thick towels. We have a fascinating collection of old irons, Lincoln, mystery and aviation history libraries and approximately 40 different magazine subscriptions. The Inn has WiFi access throughout the house. Each morning Kate serves fantastic breakfasts and the Inn boasts a pet and artificial air freshener-free atmosphere. The Inn is proud to be a smoke-free environment. We stayed at the Old Iron Inn in Caribou during the peak of the Fall colors in northern Maine. What a great place to stay! So much more personal than the "cookie cutter" motel rooms we stayed during the beginning of our trip. We spent 3 nights in the Old Iron Room and enjoyed Kate's wonderful breakfasts of omlets, pancakes, homemade muffins and fresh fruit. Kate is very knowledgeable of the local area functions and events and recommended a variety of activities. The home was neat and clean with large, fluffy towels and our own bathroom. The Inn is filled with antiques, a collection of old irons and an eclectic group of old pictures and unique items that took days to explore. Our hostess, Kate treated us like family and was very accomodating. So much so that we have decided to spend our honeymoon there next year!

Dalmahoy, A Marriott Hotel & Country Club Edinburgh, Scotland
With its breathtaking scenery, Baronial Manor, incredible sunsets and views of Edinburgh Castle, Dalmahoy, a Marriott Hotel & Country Club combines tradition with modern comfort. As the hotel is set within 1,000 acres of parkland, you would never know you're just 7 miles from the centre of Edinburgh, our lively capital. The resort - a retreat for leisure and rejuvenation - has two 18-hole golf courses (one championship course), a PGA-approved golf academy, gym, indoor swimming pool, spa and tennis. Our newly refurbished spacious guest rooms feature luxury bedding, mini-bar, and wireless Internet access. Every event becomes magical with our exquisite facilities, certified event planners, expansive catering services and picture-perfect manor and gardens. Enjoy chef specialties and incredible views from the Pentland, our award-winning restaurant.

Chef Paul Prudhomme - K-Paul’s Louisiana Kitchen®
Propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes.Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!”As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online ).Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for other food companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones.As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show.