On Today's Show: CRNtalk.com
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 (www.tasteofhome.com). 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 Butterball.com 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.com. 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!