In 2007, Michael Holthouse taught his daughter and her friend how to set up a lemonade stand. Since then, his entrepreneurial idea has grown to a nationwide project. This year, Lemonade Day expands to 31 cities. By 2013, the program looks to be in 100 cities with one million youth participating. The best part of Lemonade Day is that after covering their expenses and paying back their investors, children are encouraged to open a youth savings account so they may “save a little, spend a little and give a little,” donating a portion of their profits to a local charity of choice; $1.9 million donated to date!
You’ve seen the old refrigerator magnet that says “Never Trust a Skinny Cook!” Well, Allison Fishman, co-author of the bestseller Cook Yourself Thin, contributor to Cooking Light and the co-host of the Lifetime show by the same name, says YOU CAN TRUST A SKINNY COOK. In her brand new cookbook, she teaches home cooks how to stay trim—without giving up the good things in life. 
From dark finishes in the kitchen and green bathrooms, (we’re not talking eco-friendly, but literally a green color palate), to the Shaker style and silk nickel faucets, the Kitchen & Bath Industry Show (KBIS) will showcase all the most popular and up-and-coming trends for the most important rooms in the house. 
Some years ago Valpolicella was a favorite Italian red wine of Americans around the same time Soave was a popular Italian white.
Currently overlooked, this well-made, palate-friendly vino goes very well with pastas, especially those with a bolognese sauce or the choice of the masses, spaghetti and meatballs.
And it's usually quite inexpensive!
Larry found a nice Vallpocella in Costa Rica.
Here's more info on this spectacular wine: Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production. The red wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. A variety of wine styles are produced in the area, including a recioto dessert wine and Amarone, a strong wine made from dried grapes. Most basic Valpolicellas are light, fragrant table wines in flavor. These wines can be produced in a nouveau style, similar to Beaujolais nouveau and released only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone orrecioto.
Winemaking in the region has existed since at least the time of the ancient Greeks. The name "Valpolicella" appeared in charters of the mid 12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from a Latin and Greekmixture for "Valley of Cellars." Today Valpolicella's economy is heavily based on wine production. The region, colloquially called the "pearl of Verona", has also been a preferred location for rural vacation villas. Seven comuni compose Valpolicella: Pescantina, San Pietro in Cariano,Negrar, Marano di Valpolicella, Fumane, Sant’Ambrogio di Valpolicella and Sant’Anna d’Alfaedo. The Valpolicella production zone was enlarged to include regions of the surrounding plains when Valpolicella achieved DOC status in 1968. In December 2009, the production of Amarone and recioto dessert wines within the Valpolicella DOC received their own separate Denominazione di Origine Controllata e Garantita (DOCG) status.TV's Claire Robinson Goes Behind the Scenes to Reveal the Secrets of Great Meals that are Incredibly Fast and Incredibly Affordable!
Claire Robinson is one of the biggest stars in food television. On one show, you can see her whipping up dazzling delights with just a handful of ingredients. On another, she provides a culinary play-by-play for TV's biggest chef challenge. How do TV chefs prepare gourmet meals in so little time? How can home chefs do it just as easy? Clare will tell us!
Claire graduated from The University of Memphis in 1999 with a B.A. in Communications. While in college, Claire worked at Maggie’s Pharm where she learned to appreciate the amazing flavors, scents and uses for exotic herbs and spices – a love she applies to her cooking today. Claire gained behind-the-scenes media experience at Memphis’ CBS affiliate, WREG-TV, and at WMC-FM radio. At Tiger Sports Properties, a sports marketing agency, Claire handled marketing for The University of Memphis’ athletic department. In October, 2010, she also became a published author of her very own food book.
SP Candie Co. is a brand new Santa Barbara based company that focuses all its love and energy into bringing you a little piece of our family tradition... Ting-a-Lings! They are delicious chocolate treats you will be sure to reach for again and again. These tempting delights are chocolatey and crunchy with a hint of nuts. One is never enough! You’ll be amazed by how much flavor is packed into every bite. Best of all they are handmade with 100% organic and gluten free ingredients!SP Candie Co. aims to distribute this childhood treat across the nation. They strive to become an American staple that provides our customers with a feeling of warmth and love in every bite. It is their goal to produce and package the very best tasting candy, and to "treat" their customers like family!