07/31 LOUISA LINDQUIST, VERDAD WINE CELLARS, INTERNATIONAL ALBARIŇO DAY, CAROLINE MATTHEWS, GOOGLE TRENDS, STEVE EVANS, THE MOVIE GUY

LOUISA LINDQUIST – WINEMAKER FOR VERDAD WINE CELLARS TALKS INTERNATIONAL ALBARIŇO DAY 

INTERNATIONAL ALBARIŇO DAY, A WINE FESTIVAL, TO BE CELEBRATED SATURDAY, AUGUST 1
International Albariño Day, inspired by the Albariño Wine Festival held in the small coastal town of Cambados, Spain during the first week of August, is a celebration of the Albariño grape.

Albariño is traditionally grown in Rias Baixas, a wine region in Galicia in northwestern Spain, and produces crisp, acidic white wines ideal for summer evenings and seafood pairings.  It is also grown in Portugal, where it is known as Alvarinho.  Now it is being grown in North America, so we’re celebrating with International Albariño Day.
Check our website www.tapasociety.org/AlbarinoFiesta for event listings.

Whether or not you attend an organized event, use #AlbarinoFiesta to connect with Albariño enthusiasts worldwide!

Everyone is encouraged to open a bottle of Albariño, enjoy the fun, and share their experiences online with the hashtag #AlbarinoFiesta!

WWW.TAPASOCIETY.ORG/ALBARINOFIESTA

ABOUT VERDAD
The wines are made at the Clendenen Lindquist Winery in Santa Maria, home to Qupé Wine Cellars and Au Bon Climat Winery. The first vintage for Verdad was 2000. Verdad makes a dry Grenache based Rosé, a Santa Ynez Valley Albariño and Tempranillo as well as a Demeter certified biodynamic Albariño and Tempranillo from the Sawyer Lindquist Vineyard. The total production is about 2000 cases. Verdad is devoted to making Spanish grape varietal wines that express true varietal character as well as the vineyard's terroir. The grapes are sourced from organic and biodynamic vineyards and are minimally processed in the cellar. The philosophy behind the winemaking is to grow the best fruit possible, pick at optimum balance and let the wines reflect what the vineyards have created.

2013 ALBARINO
Sawyer Lindquist Vineyard
Edna Valley
Harvested September 12 & 23 2013
22.8 Brix
8.5 Total Acidity
3.23 pH
The 2013 vintage was surprisingly abundant for the second harvest in a row. Albarino came in at a bit over three tons per acre from two different areas on the Sawyer Lindquist Vineyard. Block 4, which is a steep rolling hillside and Block 6, an even steeper hillside. Both areas are quite rocky with a gravelly loam composition.

This is a lovely aromatic wine with orange blossom and white stone aromatics, flavors of white peaches and meyer lemons with a hint of bitter almonds. The finish is long and mineral driven with firm acidity.

WWW.VERDADWINE.COM


CAROLINE MATTHEWS - GOOGLE TRENDS EXPERT - WEEKLY TOP SEARCH TRENDS 

Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the people, places and topics that send the country searching for answers each week.

Topics That Fascinated the U.S. Selected from Millions of INTERNET Searches!

Hear the hottest content on the web each week directly from the source! Become part of Google’s weekly Top Search Trends program to find out what news makers and trends are capturing the imagination of the country each week. Encompassing searches from across pop culture, sports, music, politics, news, and more a Roya will discuss five of the hottest trending queries on the web.

GOOGLE.COM/TRENDS

STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

07/30 CARVERY KITCHEN, NIKOLAI NOVAK, OPAL RESTAURANT, TINA TAKAYA, RICHARD YATES, ARTHRITIS FOUNDATION'S 34TH ANNUAL "TASTE OF THE TOWN SANTA BARBARA"

CO-OWNER OF CARVERY KITCHEN, NIKOLAI NOVAK JOINS THE SHOW

BEEF ENCOUNTER:  THE CARVERY KITCHEN IS NOW THE BEST MEAT AND GREET DELI IN LOS ANGELES

Carvery Kitchen has a beef with deli beef, simply because most deli beef is laden with nitrates and sodium, hormones and preservatives. But Carvery has created a secret  process that totally eliminates all the negatives- and keeps the positives- the delicious taste.

A landmark restaurant since 2014, the Carvery Kitchen is quite frankly now the best meat and greet restaurant in Los Angeles. Located at 3101 Ocean Park Boulevard, one can easily recognize the Carvery because more often than not, the place is buzzing.  The reason could be some of the best and healthiest meat ever tasted.

What makes this divine Deli so popular? Perhaps it’s the co-owners Roman Shashilovsky, Nikolai Novak, Diana Brigitt, Alex Polovinchik, and Elena Novak’s loving and constant concern that makes the place as homey as a hug, or perhaps it’s the inventive menu with prime fresh ingredients or perhaps it’s the friendly ambiance,   Legends have sprouted from less.

The owners are not so much restaurateurs as they are culinary crusaders. They eat, drink, sleep food… all the beef is without mimics or gimmicks. It’s all healthy prime 100% grass fed beef, no antibiotics, and definitely no GMO’s. In Carvery Kitchen’s world, everything is gluten free where most deli  eating emporiums are a carnival of carcinogens of sodium, nitrates,  sugar, flour and sandwiches shoved with “mystery meat”. It’s true, traditional delis are saturated with  processed meats, which tend to be fattier and are made by adding preservatives (mostly salt) and sometimes fillers (anything from meat by-products to corn syrup) to ground meat.

Not for us, says Roman “unhealthy cold cuts or processed meats full of preservatives and hormones. Our meats are so deliciously done, our competitors have become our customers.. We cook every single item on our menu daily from scratch. No matter whether the customer is a meat/fish lover or a devout vegetarian, everyone will find something nutritious and  delicious on our menu.”

For vegetarians, this deli for your healthy belly has created  a wide variety of fresh dishes using such ingredients as salmon, different pestos, cheeses, black beans, Brussels sprouts, beets, super grains (including  barley and black rice), and a brilliantly conceived  house-made succotash with edamame instead of lima beans. This is a global menu with farm-fresh local produce.

Carvery Kitchen is where those who know go to eat steak, roast beef, pulled pork or the moistest, freshest chicken or turkey imaginable.

Celebrity chef and co-owner Roman Shishalovsky believes that a well-planned menu is one of life’s greatest pleasures.  A favorite is the famous Carvery  Puebla BBQ 24 hour roasted brisket of beef dressed to the nines with jalapeno. Oaxaca string cheese, onion jam, sundried tomatoes, fresh spinach, basil. cilantro, tomatoes and a spicy bbq chili sauce $14.95.  Then there’s the pulled Pastrami dip marinated for 2 weeks for peak perfection, then smoked and roasted for 24 hours, chaperoned by Carvery’s peppercorn au jus, $11.45. Everyone’s favorite:  the Bloody Mary herb-marinated artichoke salad is paradise tossed, at $7.45. Kudos also goes to the sizzling Mongolian soy ginger braised pulled pork with mustard greens, scallions and carrots with Carolina bbq sauce,$10.45. Make sure someone at your table orders the hand-carved Cuban Reuben, it’s a SpanYid ( Spanish Jewish) creation, $14.95 and don't overlook the OMG Turkey club with Applewood smoked bacon $14.95.

Another favorite, Black Jack Pesto Salmon is filled to the brim with a medley of five Italian  cheeses and an Amalfi coast spinach salad,  a velvety indulgence $15.95.

The skillet blackened Cajun spices brightened roasted chicken Caprese is more cluck for your buck - an inspired invention of T and A -  Taste and Artistry. Herb roasted with a citrus-cilantro glaze, slipped into a rustic artisan or whole wheat ciabatta $12.95. Anyone who passes on the plethora of fresh beef, fish or fowl ought to have their health card revoked.

Carvery Kitchen only uses the freshest of meats decked out in a dazzling array of sauces or invigorating vinaigrettes.
Or go straight-up nouveau with breakfast egg wrap so hearty it can cure anyone's Monday morning blues, this alone keeps patrons old and new coming back for more $9.95.

Wishful thinning? Your favorite meats, fish or fowl can by sandwiched by crisp Romaine lettuce.
Whether you're in the mood for sky-high sandwiches served on ciabatta or any of the power wraps or the prosciutto-heavy heroes, there’s simply no shortage of deli variety at the Carvery kitchen.  Step right up to the counter, and grab a number, friend. You've come to the right place.

Best of all, you can now take a taste of Carvery Kitchen home with you, Due to popular demand, they now ship nationwide. And Carvery Kitchen caters to your every culinary whim - whether it’s romantic, antic, or gigantic.  Giddy up

Open Daily from 10AM to 8:30 PM
3101 Ocean Park Blvd. #105 Santa Monica, CA 90405

WWW.CARVERYKITCHEN.COM


CO-OWNERS OF OPAL RESTAURANT AND HONORARY CO-CHAIRS TINA TAKAYA AND RICHARD YATES TALK ARTHRITIS FOUNDATION'S 34TH ANNUAL "TASTE OF THE TOWN SANTA BARBARA" SUNDAY, 9/13/15 

The public is invited to attend the 34th Annual Taste of the Town Santa Barbara, the area’s signature culinary event benefiting the Arthritis Foundation, featuring tastings from 80 of the finest local restaurants and Central Coast wineries on Sunday, September 13, 2015 from Noon to 3 p.m. at Riviera Park Gardens, 2030 Alameda Padre Serra, in Santa Barbara.  This savored community event features tastings, entertainment and a silent auction in a gorgeous setting overlooking the city.  Returning to Co-Chair the Santa Barbara tradition are opal Restaurant & Bar co-owners, Tina Takaya and Richard Yates.

All proceeds from Taste of the Town support the local programs and services of the Arthritis Foundation. The Foundation is the only non-profit organization dedicated to improving the lives of 53 million people (including nearly 300,000 children) with arthritis through health education, advocacy, research, and local juvenile arthritis support.  Taste of the Town tickets purchased in advance are $125 per person; tickets at the door will be $140.   Tickets are limited, so early reservations are encouraged by calling the Arthritis Foundation at 805-563-4685 or by visiting www.TasteofTheTownSantaBarbara.org

This year, Taste of the Town announces Bacara Resort & Spa’s new Executive Chef, Vincent Lesage, as its Honorary Lead Chef.    In this role, Chef Lesage and his team will design a spectacular menu for event sponsors and their guests at the unique Connoisseurs’ Circle on Friday night, September 11, 2015 at Bacara Resort & Spa.   Now in its sixth year, the Connoisseurs’ Circle VIP experience creates a wonderful opportunity to enjoy Chef Lesage’s culinary expertise up close, on the Friday night before Taste of the Town’s traditional Sunday food and wine event at Riviera Park Gardens.   Born and raised in Paris, Chef Lesage arrives at Bacara with over 10 years of experience in the culinary field, specifically with prestigious hotels and restaurants in the USA and in France.   Taste of the Town Leadership Council Co-Chairs Jennifer Jaqua and Jacques Habra conceptualized the Connoisseurs’ Circle experience six years ago and are overseeing logistics and fundraising for the exclusive gathering again this year.  Habra comments: “With Chef Lesage at the helm this year, we are being true to the name Connoisseurs’ Circle.   We look forward to a dazzling and interactive evening of culinary delights and entertainment.”   Jaqua adds: “We are excited about our move to the gorgeous Bacara Resort property, which affords us the beauty and creative options that our many guests have come to expect from this event.” Chef Lesage and his cuisine will also be featured at the Sunday afternoon main event.

Taste of the Town is pleased to acknowledge its confirmed sponsors, including official Automotive Partner, BMW Santa Barbara, along with Montecito Bank & Trust, HUB International Insurance Services, Inc., Genentech, Cottage Hospital Orthopedics, Community West Bank, First Click, Inc. and The Berry Man, Inc.  A number of Taste of the Town sponsorship opportunities and benefits are still available by contacting Asher Garfinkel at 805-563-4685. For complete details on the event, visit www.TasteofTheTownSantaBarbara.org

ABOUT OPAL RESTAURANT:
With a track record of over 30 years, owners Tina Takaya and Richard Yates feel the key to a successful restaurant is the passion for creating the highest quality food and service with a commitment to consistently providing that level of quality every time you dine with us.

Following an apprenticeship under Master Chef Norbert Schulze, opal restaurant and bar Executive Chef Felipe Barajas, and Executive Sous Chef Gerardo Barajas have become superstars in their own rights. They have each been with us for over 20 years, so our menu will continue to offer all the local’s favorites that have made us popular, while allowing them room to add creative innovations that keep our food exciting.

In line with our philosophy of making the world a better place, we support many causes, both those that help our local community and those that benefit communities in need throughout the world.

For example, opal restaurant and bar have spearheaded benefits for local charities and on particular nights, have donated 100% of our revenues (including 100% staff tips, voluntarily donated by our staff) to relief efforts for Hurricane Katrina in 2005, and the 2011Japanese Tsunami, to name just a few.

WWW.TASTEOFTHETOWNSANTABARBARA.ORG
WWW.OPALRESTAURANTANDBAR.COM

07/29 THE WING KING DREW CERZA, NATIONAL CHICKEN WING DAY, DR. GARTH GRAHAM

THE WING KING DREW CERZA, FOUNDER OF THE NATIONAL BUFFALO WING FESTIVAL JOINS THE SHOW FOR NATIONAL CHICKEN WING DAY 

WING KING DREW CERZA IS CHANGING THE WAY BUFFALO IS VIEWED, ONE CHICKEN WING AT A TIME.

Drew’s “hottest” moment to date came in 2007 when he edged out Bobby Flay in a “Chicken Wing Throwdown” on the popular Food Network show. Since then, he has become the wing ambassador for this American food icon. In 2003, Drew was named a “Buffalo Citizen of the Year” and in 2011, the “Tourism Executive of the Year.” He travels the country in search of unique wings that capture the local flavor of different regions.

The “Wing King” has been featured on many media outlets including the Food Network’s “All-American Festivals,” “Unwrapped,” and “Emeril Lagasse Live;” the Travel Channel’s “Bar Food Paradise,” “Taste of America,” and “Food Wars;” NBC’s “The Today Show,” ABC’s “The View” and “Regis and Kelly;” CBS’ “Morning Show;” FOX Network’s “Fox and Friends;” PBS and the BBC.

NATIONAL CHICKEN WING DAY CELEBRATED ANNUALLY ON JULY 29
Whether you like them hot and spicy, sticky sweet or plain Jane and whether your prefer them served with blue cheese, plum sauce or celery sticks, chicken wings have to be the most versatile protein on the planet. Americans have been attesting to this fact, gobbling up wings by the boat-load with more than 27 billion eaten in 2013 and 1.23 billion wings consumed during Super Bowl weekend alone. That’s over 100-million pounds of wings. To give you some idea of what that looks like picture the chicken wings laid out end to end -- they’d circle the perimeter of the Earth not once but twice!

CHICKEN WING HISTORY
Buffalo, New York lays claim to the birthplace of the chicken wing and that’s why they are often called Buffalo wings as well. The story goes that Teressa Bellissimo created chicken wings at the Anchor Bar, which she owned with her husband Frank, when her son Dominic and some of his college friends decided they wanted a late night bite to eat. She wanted a fast and easy dish so she deep-fried some chicken wings, which in 1964 were usually reserved for soup stock. She tossed them in butter and hot sauce. Naturally, they were an instant hit. The Bellissimos weren’t the first Buffalo restaurateurs to realize the potential of chicken wings. John Young had opened Wings’n Things on Jefferson Avenue in 1963. But his wings were breaded and dressed in a tomato-based sauce.

The Anchor Bar’s chicken wing recipe turned out to be irresistible to customers and competitors. Other restaurants in town started catching on. Duff’s, in Amherst, started selling them in 1969. A few years later, the City of Buffalo declared July 29 Chicken Wing Day and in its proclamation proudly noted that “thousands of pounds of chicken wings are consumed by Buffalonians in restaurants and taverns throughout the city each week.”

The name Buffalo is commonly applied to foods other than wings, including chicken fingers, shrimp and pizza that are seasoned with the Buffalo-style sauce or variations of it. A common variation on the buffalo sauce flavor is found in potato chips, many of which also incorporate a blue cheese flavoring to simulate the complete Buffalo wing experience. Today, there are many flavors of prepared wings available, besides the original hot Buffalo style. Flavors include barbecue, lemon pepper, pepper Parmesan, garlic, sweet-and-sour, and honey mustard. Since the first introduction, restaurants have introduced hundreds of different flavors of chicken wings.

WWW.BUFFALOWING.COM

NATIONAL BUFFALO CHICKEN WING FESTIVAL! LABOR DAY WEEKEND, SEPTEMBER 5TH & 6TH 2015
Location:
Coca-Cola Field
275 Washington St.
Buffalo, NY 14203
Ticket Info:
Admission Tickets
$5 per day
Children 8 and under are free. Tickets are available at the gate.

WWW.NATIONALCHICKENWINGDAY.COM


ONE OF THE NATION’S TOP HEALTHCARE EXPERTS, DR. GARTH GRAHAM PROVIDES TIPS TO PLANT THE SEEDS FOR GROWING GOOD EATING HABITS

According to the CDC, your zip code is a greater predictor of your health than your genetic code. It can impact access to healthy foods and your ability to stay active. While many families enjoy the summer months as a time to unwind, millions living in underserved communities struggle to feed their families healthy meals and keep their kids active without the help of school-provided meals and activities.

This summer, Dr. Garth Graham, cardiologist and president of the Aetna Foundation, is providing easy tips that all families can use to stay healthy during the summer and throughout the year.  Dr. Graham is working to promote nutrition and physical activity, enhance health equity and advance innovations that enable better health.  He’s is available to share his expertise and tips to listeners to help them access and locate healthy and nutritious meals and stay active this summer in the your area.

 TIPS FOR KEEPING CHILDREN HEALTHY DURING SUMMER MONTHS:

• FIND YOUR LOCAL FARMER’S MARKET – Convenient access to the right tools is key to maintaining a healthy lifestyle, and many farmer’s markets accept SNAP. The USDA National Farmers Market Directory is a great place to start.
• FIND A GARDEN IN YOUR NEIGHBORHOOD – The American Community Gardening Association is a great resource to find a community garden near your home.
• GET YOUR KIDS INVOLVED – Get your kids excited about eating fresh fruits and vegetables by taking them to the market with you and allowing them to pick out new produce to try. Also, getting your kids to help you grow a garden is also a great way to get them moving. 
• GET OFF THE COUCH – Even when kids are escaping the heat inside the house, introduce activities that encourage movement, such as with video games with virtual dancing or sports. 

07/28 HEATHER MURAN, SAN LUIS OBISPO WINE COUNTRY, FRANK OSTINI, THE HITCHING POST, AN EVENING ON THE BEACH, ST. VINCENT MEALS ON WHEELS

HEATHER MURAN -  SLO Wine Country  

The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California. Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country:

COOL
The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.

CONSISTENT
The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage.

COMPLEX
The imprint of the ocean is also evident in SLO Wine Country's uncommonly complex soils, which are frequently riddled with ancient sea fossils. Soil variation enables the winegrower to mix and match varietals to specific soil profiles, or to add more "colors" to the palette of a single varietal, heightening overall quality and complexity.

WWW.SLOWINE.COM

FRANK OSTINI OF THE HITCHING POST GIVES US ALL THE DETAILS ON THE SIXTH-ANNUAL “AN EVENING ON THE BEACH” BENEFITTING ST. VINCENT MEALS ON WHEELS

AN EVENING ON THE BEACH: THURSDAY, AUGUST 6, 2015 | 6PM –10PM

ENJOY AN EXCLUSIVE NIGHT ON THE BEACH WITH YOUR TOES IN THE SAND AS YOU SAVOR THE BEST FOOD, SPIRITS AND WINES OF CALIFORNIA AND BEYOND. WHEN YOU DO, YOU HELP KEEP ST. VINCENT MEALS ON WHEELS DELIVERING NUTRITIOUS MEALS TO HOMEBOUND SENIORS AND OTHER VULNERABLE RESIDENTS ACROSS THE LOS ANGELES COMMUNITY 365 DAYS A YEAR.

Tickets are $175, including parking, and are on sale now!

About St. Vincent Meals on Wheels: For over 37 years the mission of St. Vincent Meals on Wheels is to prepare and deliver two nutritious meals daily to homebound seniors and other vulnerable residents across Los Angeles, regardless of ethnicity, disability, religious preference, or ability to pay. In 2013, STVMOW helped clients stay safe and healthy through a variety of lifeline services, and served nearly 1.2 million meals. Proceeds from this evening will help to sustain the mission to serve those who are unable to care for themselves.

WWW.EVENINGONTHEBEACH.COM

ABOUT THE HITCHING POST:
The original Hitching Post was founded in 1952 by the Ostini family in Casmalia, California. Its sister restaurant The Hitching Post II was opened in 1986 in Buellton, California. The restaurant also makes its own brand of wines under the Hartley Ostini brand.

The Hitching Post Restaurant - Santa Barbara County Historical Landmark # 37

WWW.HITCHINGPOST1.COM
WWW.HITCHINGPOST2.COM

07/27 TECHNOLOGY AND LIFESTYLE COACH CARLEY KNOBLOCH, BILL MOSBY, MOSBY WINERY & VINEYARD

TECHNOLOGY AND LIFESTYLE COACH CARLEY KNOBLOCH OFFERS TIPS TO TURN YOUR HOME INTO A SMART HOME 

There is no denying technology is making its way into the home from smart thermostats to smart dishwashers. This concept of the “Smart Home” is a reality, many homeowners have already started integrating technology into their homes…a new appliance here or there, new security system, automated lighting…but what happens when you need all of these fun new devices to work together?

Carley Knobloch is on a mission to help people improve their relationship with technology, one tap or swipe at a time.  She’s a digital lifestyle expert, helping people find tech that helps them save time, money and sanity, appearing as a regular contributor on the Today Show and CNN. She’s also a home automation expert and host for HGTV, where she helps audiences make sense of emerging home technology in an easy, approachable way.

Carley became a life coach in 2006, and her clients were stressed, disorganized, and wanted to simply live smarter. Downloading an app or learning a new piece of software was often the answer, so she focused her energy on helping even more people navigate the digital world through her website, CarleyK.com, and her Webby-nominated YouTube show, Digitwirl.

Carley has been featured in Real Simple, Allure, and Bloomberg Businessweek. She resides in Los Angeles with her husband, two kids, springer spaniel, and myriad smartphones.  Find her on Twitter at @carleyknobloch.


BILL MOSBY - MOSBY WINERY & VINEYARD 

Bill’s winemaking interests began during his early college wrestling days in Oregon almost 50 years ago. "I fermented anything I could get my hands on," says Mosby. "I was — and still am — intrigued by the whole process." When Bill talks about his early winemaking days, he does so with an air of excitement. "As much science as we know today — technology and all that — we have barely scratched the surface when it comes to understanding the alchemic nature of wine," he explains.

PhotoIf you've visited the winery, then you’ve tasted his award-winning wines, caught a glimpse or two of his vineyards, and are somewhat familiar with his eccentricities.

When asked to describe winemaker Bill Mosby’s character, wife Jeri answers with a smile: "Strangely enough, I would describe my husband much the same way I would characterize his wines. He’s about integrity, intelligence, strength, tenacity, passion and complexity. He’s rebellious — not afraid to dream, then make those dreams come true."

Fiesta in the Vines at the Santa Ynez Valley Historical Museum: Saturday, July 26
from 5:30 - 8:00 p.m. Tickets are $55. www.santaynezmuseum.org

Taste of the Town, Sunday September 13, noon to 3:00 p.m. at the Riviera Park in Santa Barbara. Tickets $125.00 each, or $100.00 each if you buy ten. Available at www.tasteofthetownsantabarbara.org, or call The Arthritis Foundation at 805.563.4685.

WWW.MOSBYWINES.COM

07/24 LARRY VAN AALST, SONOMA WINE REPORT, DR. WAYNE CAMPBELL, THE NATIONAL PORK BOARD, ADRIA HUSETH, STEVE EVANS, THE MOVIE GUY

HOST OF THE SONOMA WINE REPORT LARRY VAN AALST TALKS SUMMER WINE TRENDS AND SONOMA HAPPENINGS

LARRY HOSTS A WEEKLY PROGRAM ON CRN AND ALSO IS AN EXPERT ON WINE WHO IS SOUGHT AFTER FOR EVENTS, TASTES AND MAJOR SOMMELIER EVENTS IN THE SAN FRANCISCO AREA. HE COMMENTS ON THE INDUSTRY AND HIS THOUGHTS ABOUT WINE.


LEAN PORK HAS BEEN SHOWN TO LOWER BLOOD PRESSURE WHEN INCLUDED IN THE DASH EATING PLAN! WE'LL LEARN HOW WITH DR. CAMPBELL AND RD FROM THE NATIONAL PORK BOARD, ADRIA HUSETH 

New research published by The American Journal of Clinical Nutrition shows that consuming lean pork has been shown to lower blood pressure when consumed alongside chicken and fish in the DASH eating plan.

New Research! Research suggests lean pork has been shown to lower blood pressure when included in the DASH Eating Plan:

• Researchers from Purdue University found that overweight or obese individuals who ate lean pork, instead of chicken and fish, as the main protein source in the DASH diet had the same blood pressure benefits regardless of protein source.
• The traditional DASH diet includes chicken and fish, but this new research suggests that lean pork may also be a part of this healthy eating pattern -- which has received accolades from government and health organizations, and has been named “Best Overall Diet”  and “Best Diet for Healthy Eating” for 2015 by U.S. News & World Report. 

Additional Benefits of Lean Pork: 

• Source of Key Nutrients: A 3-ounce serving of pork is an “excellent” source of thiamin, selenium, protein, niacin, vitamin B6 and phosphorus, and a “good” source of riboflavin, zinc, and potassium.
• Lean Protein: Today’s pork is 16 percent leaner and 27 percent lower in saturated fat compared to 20 years ago.[3] Seven cuts of pork meet the USDA guidelines for “lean” and popular pork tenderloin has the same amount of fat as a skinless chicken breast.
• Heart Healthy: Pork tenderloin is certified as heart-healthy by the American Heart Association with its heart-check mark.
• Flavorful: Lean pork cuts can be used to create nutritious recipes that taste great, such as a Pork Quinoa Bowl (linked here), or other flavorful recipes, which can be found at www.PorkBeInspired.com.

WWW.PORKANDHEALTH.ORG
WWW.PORKBEINSPIRED.COM


STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

07/23 NATIONAL HOT DOG MONTH, JANET RILEY, THE NATIONAL HOT DOG AND SAUSAGE COUNCIL, SARAH SPAGNOLO, FOURSQUARE

JOIN US FOR OUR SPECIAL HOT DOG EDITION

IN HONOR OF NATIONAL HOT DOG MONTH

JANET RILEY –'QUEEN OF WIEN' & PRESIDENT OF THE NATIONAL HOT DOG AND SAUSAGE COUNCIL - FACTS, CULTURE AND HISTORY ON ALL THINGS HOT DOGS

THE NATIONAL HOT DOG AND SAUSAGE COUNCIL  - Established in 1994 by the American Meat Institute, the Council serves as an information resource to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages. The Council also celebrates hot dogs and sausages as iconic American foods.

HOT DOG HISTORY
Sausage is one of the oldest forms of processed food, having been mentioned in Homer's Odyssey as far back as the 9th Century B.C.

Frankfurt-am-Main, Germany, is traditionally credited with originating the frankfurter. However, this claim is disputed by those who assert that the popular sausage - known as a "dachshund" or "little-dog" sausage - was created in the late 1600's by Johann Georghehner, a butcher, living in Coburg, Germany. According to this report, Georghehner later traveled to Frankfurt to promote his new product.

IN 1987, THE CITY OF FRANKFURT CELEBRATED THE 500TH BIRTHDAY OF THE HOT DOG IN THAT CITY.
It's said that the frankfurter was developed there in 1487, five years before Christopher Columbus set sail for the new world. The people of Vienna (Wien), Austria, point to the term "wiener" to prove their claim as the birthplace of the hot dog. As it turns out, it is likely that the North American hot dog comes from a widespread common European sausage brought here by butchers of several nationalities. Also in doubt is who first served the dachshund sausage with a roll. One report says a German immigrant sold them, along with milk rolls and sauerkraut, from a push cart in New York City's Bowery during the 1860's. In 1871, Charles Feltman, a German butcher opened up the first Coney Island hot dog stand selling 3,684 dachshund sausages in a milk roll during his first year in business.

THE YEAR 1893 WAS AN IMPORTANT DATE IN HOT DOG HISTORY.
In Chicago that year, the Colombian Exposition brought hordes of visitors who consumed large quantities of sausages sold by vendors. People liked this food that was easy to eat, convenient and inexpensive. Hot dog historian Bruce Kraig, Ph.D., retired professor emeritus at Roosevelt University, says the Germans always ate the dachshund sausages with bread. Since the sausage culture is German, it is likely that Germans introduced the practice of eating the dachshund sausages, which we today know as the hot dog, nestled in a bun.

STANDARD FARE AT BASEBALL PARKS.
Also in 1893, sausages became the standard fare at baseball parks. This tradition is believed to have been started by a St. Louis bar owner, Chris Von de Ahe, a German immigrant who also owned the St. Louis Browns major league baseball team.

INVENTING THE HOT DOG BUN.
Many hot dog historians chafe at the suggestion that today's hot dog on a bun was introduced during the St. Louis "Louisiana Purchase Exposition" in 1904 by Bavarian concessionaire, Anton Feuchtwanger. As the story goes, he loaned white gloves to his patrons to hold his piping hot sausages. Because most of the gloves were not returned, the supply began running low. He reportedly asked his brother-in-law, a baker, for help. The baker improvised long soft rolls that fit the meat - thus inventing the hot dog bun.

Kraig can’t quite swallow that tale and says everyone wants to claim the hot dog bun as their own invention, but the most likely scenario is the practice was handed down by German immigrants and gradually became widespread in American culture.

HOW TERM "HOT DOG" CAME ABOUT.
Another story that riles serious hot dog historians is how term "hot dog" came about. Some say the word was coined in 1901 at the New York Polo Grounds on a cold April day. Vendors were hawking hot dogs from portable hot water tanks shouting "They're red hot! Get your dachshund sausages while they're red hot!" A New York Journal sports cartoonist, Tad Dorgan, observed the scene and hastily drew a cartoon of barking dachshund sausages nestled warmly in rolls. Not sure how to spell "dachshund" he simply wrote "hot dog!" The cartoon is said to have been a sensation, thus coining the term "hot dog." However, historians have been unable to find this cartoon, despite Dorgan's enormous body of work and his popularity.

Kraig, and other culinary historians, point to college magazines where the word "hot dog" began appearing in the 1890s. The term was current at Yale in the fall of 1894, when "dog wagons" sold hot dogs at the dorms. The name was a sarcastic comment on the provenance of the meat. References to dachshund sausages and ultimately hot dogs can be traced to German immigrants in the 1800s. These immigrants brought not only sausages to America, but dachshund dogs. The name most likely began as a joke about the Germans' small, long, thin dogs. In fact, even Germans called the frankfurter a "little-dog" or "dachshund" sausage, thus linking the word "dog" to their popular concoction.

WWW.HOT-DOG.ORG


SARAH SPAGNOLO, FOURSQUARE’S EDITOR-AT-LARGE – TOP 10 HOT DOG JOINTS IN THE US

There’s nothing more all-American than eating a hot dog in the summertime, and city guide app Foursquare has rounded up the best hot dog joints in America to satisfy all your cravings. Whether you top your dog with onions, smother it with baked beans, or order it just for the side of fries, this list of the 40 best hot dog joints in America is sure to please any pork lover.

Shake Shack in NYC made the top of the list. Here are the top 10 hot dog joints in the US:

1. Shake Shack - New York, NY
2. Happy Dog - Cleveland, OH
3. Wurstküche - Los Angeles, CA
4. Biker Jim's Gourmet Dogs - Denver, CO
5. Jake's Handcrafted / Der Kommissar - Brooklyn, NY
6. Superdawg Drive-In - Chicago, IL
7. Crif Dogs - New York, NY
8. The Greasy Wiener Truck - Anaheim, CA
9. Dogtown - Rochester, NY
10. Yesterdog - Grand Rapids, MI

You can see the full list of 40 spots here!

Methodology: These places are the best Hot Dog Joints in the U.S. based on Foursquare ratings, which uses a unique algorithm that takes into account likes, saves, shares, tip sentiment, and more. The top-rated location of various hot dog joints are included; subsequent chain locations have been removed.

More on Foursquare-- Some quick background in case you’re not familiar with Foursquare’s changes in the past year—the app has no more check-in function (this moved to our sister app, Swarm).  Instead, Foursquare is now a city guide app that offers personalized recommendations for what to do and where to eat/drink around the globe. These tips are based on tastes and the insights about what users like, which powers the recommendation engine.

WWW.FOURSQUARE.COM

07/22 LARRY LIPSON, PEGGY TROTT, INN AT LAGUNA BEACH

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


PEGGY TROTT – GENERAL MANAGER, INN AT LAGUNA BEACH

A Southern California boutique escape for business and pleasure designed for an intimate and relaxed getaway. This Laguna Beach, CA hotel features 70 thoughtfully appointed accommodations, including spacious village and ocean front guest rooms. Poised atop a bluff near Heisler Park and overlooking the famous Main Beach, Laguna Village and Pacific Ocean, the view is unparalleled and the main attractions are within walking distance. Known as a premier American art colony, Laguna Beach offers a creative culture with an abundance of Zagat and Gayot rated restaurants, unique shopping boutiques, world-renowned art galleries and the annual Pageant of the Masters. For those seeking a business retreat, the Inn offers executive and ocean front meeting facilities for small groups of 2-40. Local catering cuisine and planning services are available.

The Inn is within walking distance of 40 diverse restaurants offering an excellent variety of cuisine, including Mediterranean, Italian, Traditional American, Contemporary American and much more.

WWW.INNATLAGUNABEACH.COM

07/21 HOLLY MADISON, DOWN THE RABBIT HOLE - NEVER-BEFORE-TOLD STORY OF THE BIZARRE WORLD INSIDE THE LEGENDARY PLAYBOY MANSION, SHEILA HAVENS RYLE, SHAKESPEARE IN THE VINES

HOLLY MADISON - REGARDING HER BOOK, DOWN THE RABBIT HOLE - NEVER-BEFORE-TOLD STORY OF THE BIZARRE WORLD INSIDE THE LEGENDARY PLAYBOY MANSION

In Down the Rabbit Hole: Curious Adventures and Cautionary Tales of a Former Playboy Bunny, a shockingly candid and surprisingly moving memoir, this thoughtful and introspective woman opens up about life inside the Mansion, the drugs, the sex, the abuse, the infamous parties, and her real behind-the-scenes life with Bridget, Kendra, and, of course, Mr. Playboy.

A spontaneous decision at age twenty-one transformed a small-town Oregon girl into the Holly Madison we know today. But like Alice’s journey into Wonderland, after Holly plunged down the rabbit hole, what seemed like a fairytale life inside the Playboy Mansion—including A-list celebrity parties and her own #1-rated television show for four years—quickly devolved into an oppressive routine of strict rules, manipulation, and battles with ambitious, backstabbing bunnies. Life inside the notorious Mansion wasn’t a dream at all—and quickly became her nightmare. After losing her identity, her sense of self-worth, and her hope for the future, Holly found herself sitting alone in a bathtub contemplating suicide.

But instead of ending her life, Holly chose to take charge of it. With great courage, Holly shares the details of her subsequent troubled relationship, landing her own successful television series, and the hard work of healing, including her turn on Dancing with the Stars. A cautionary tale and a celebration of personal empowerment, Down the Rabbit Hole reminds us of the importance of fighting for our dreams—and finding the life we deserve.

ABOUT THE AUTHOR:  
Holly Madison spent five seasons on the #1 rated E! hit reality show The Girls Next Door before headlining a critically acclaimed stage show on the Las Vegas Strip, Peepshow. She also starred in two seasons of her own hit E! series Holly’s World. Madison divides her time between Las Vegas and Los Angeles with her husband and daughter.


SHEILA HAVENS RYLE - ARTISTIC DIRECTOR/ FOUNDER OF SHAKESPEARE IN THE VINES 

SHAKESPEARE IN THE VINES is a unique program where the Temecula Theater Company performs Shakespeare at local wineries.

Since 2005, SITV has built and maintained a classical theatrical company of such excellence that it has overflowed its local boundaries, created a renowned artistic center in Southern California's Wine Country, and strived to present work of the highest quality, offering company members, audiences and students the richest possible learning experiences

Modeled after the OSF (Ashland, Oregon Shakespeare Festival) which draws over half a million theatre goers annually, SITV serves as a tourism draw for our local restaurants, hotels, wineries and other business establishments.

Finally, Teachers and students are a vital part of our audience. We passionately believe in the power of theatre to change lives, especially young lives. SITV's educational outreach to our Temecula Valley area schools has brought Shakespearean performances and workshops to the classroom, and originated a theatrical competition in which students have studied, created, and performed the literature of Shakespeare. We are excited to launch our first Youth Production Theater Camp this July.

In 2015, SITV is celebrating it's Tenth Anniversary with a series of special events and performances. We look forward to welcoming old and new friends in helping us shape the next decade, in which we will endeavor to broaden our theatrical programs, expand our educational outreach programs and theatrical competition, whilst reaching a growing international audience.

UPCOMING SHOWS:
JULY 9 – 25: ROMERO & JULIET
AUGUST 13 – 29: TWELFTH NIGHT

WWW.SHAKESPEAREINTHEVINES.ORG

07/20 HOWARD PRICE, FOOD AND WINE TIPS, THE GREEN BOX ARTS FESTIVAL, MOUNTAIN FALLS COLORADO

OUR RESIDENT FOOD AND WINE EXPERT, HOWARD PRICE TALKS ABOUT A WINE CLASS HE TAUGHT DURING THE GREEN BOX ARTS FESTIVAL IN GREEN MOUNTAIN FALLS, COLORADO

07/17 CANDICE KUMAI, CLEAN GREEN EATS, AVERYL DUNN, WASHINGTON STATE WINE, STEVE EVANS

CANDICE KUMAI, CELEBRITY CHEF, COOKBOOK AUTHOR, AND HEALTHY LIVING EXPERT - NEW COOKBOOK, CLEAN GREEN EATS 

THIS SUMMER…MAKE EVERYONE GREEN WITH ENVY  -  Join Celebrity Chef, Healthy Journalist and Healthy-Living Expert, CANDICE KUMAI As She Showcases the Best Ways to Incorporate Good Fats Into Your Diet

We all know we should eat more green foods, but after a few variations on the same salad, juice or smoothie, it’s easy to run out of ideas that excite our taste buds. In her latest book, Clean Green Eats, celebrity chef, health journalist, and healthy-living expert Candice Kumai offers an answer to that dilemma, presenting more than 100 recipes that make clean eating easy, inspiring, and delicious.

Candice’s food philosophy is simple: Eat more plants, fewer animals, less dairy, low-sugar, low-gluten, and zero processed food. One of her most important tips is to incorporate good fats into your diet. According to the American Heart Association, when eaten in moderation and used to replace saturated or trans fats, monounsaturated fats can have a beneficial effect on health by helping to reduce bad cholesterol levels in your blood.

With an emphasis on eating fresh, seasonal greens, whole grains, clean protein, and good fats, Candice shows you how to create meals you can feel great about eating and sharing with your family and friends.

More About Candice Kumai:
Candice Kumai is a Cordon Bleu trained chef, a journalist and she is the author of five bestselling cookbooks including Pretty Delicious and Cook Yourself Sexy. Her latest book is Clean Green Eats: 100+ Clean Eating Recipes to Improve Your Whole Life. In addition to contributing regularly on E! News and Access Hollywood Live, she has been featured on The Today Show, CBS Early Show, GMA, The Doctors, Dr. Oz, The Talk, Extra, Cooking Channel, PBS Simply Ming, Food Network, Top Chef, Iron Chef and Beat Bobby Flay. She is the former Food Editor-At-Large at Shape and Men's Fitness. Candice’s newest cookbook will be published with HarperWave, a division of HarperCollins, Summer 2015. Candice is currently in development on new projects with E!'s Style Collective, E!'s The Fabulist, Clean Eating and CosmoBody.


AVERYL DUNN - COMMUNICATIONS MANAGER, WASHINGTON STATE WINE – EDUCATIONAL MARKETING VIDEO RECEIVES TELLY AWARD AND OTHER REGION NEWS 

Washington State Wine’s Educational Marketing Video Receives Telly Award

The entry was recognized from a field of nearly 12,000

Washington State Wine is pleased to announce its educational marketing video “Our Story” received the highest honor in this year’s Telly Awards, the premier award honoring the finest film and video productions, groundbreaking web commercials, videos and films, and outstanding local, regional, and cable TV commercials and programs. “Our Story” was recognized from a field of nearly 12,000 entries from across the globe. It was awarded the Silver Telly – an honor that less than 10 percent of entries receive – in the Non-Broadcast Productions Travel/Tourism category.

Washington State Wine produced the video in collaboration with Holmes & Johnson Productions, Director Dane Henry and Wit House Productions to share a closer look at Washington State’s wine community through sweeping visuals of landscapes and personal portraits of winemakers and grape growers at work.

A panel of more than 650 accomplished industry professionals, each a past winner of a Silver Telly and member of The Silver Telly Council, judged the competition, upholding the historical standard of excellence that Telly represents. The Silver Council evaluated entries to recognize distinction in creative work – entries do not compete against each other, rather entries are judged against a high standard of merit.

About Washington State Wine:
Washington State Wine represents every licensed winery and wine grape grower in Washington State. Guided by an appointed board, WSW provides a marketing platform to raise positive awareness of the Washington State wine industry and generate greater demand for its wines. Funded almost entirely by the industry through assessments based on grape and wine sales, WSW is a state government agency, established by the legislature in 1987. To learn more, visit www.washingtonwine.org.

WASHINGTONWINE.ORG


STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

07/16 RON MATHEWS, WESTERN FOODSERVICE EXPO, DAVID ORGANISAK, VERITAS IMPORTS

RON MATHEWS - EVENT DIRECTOR, WESTERN FOODSERVICE EXPO

Dishing Up the Newest Trends & Insights at the Western Foodservice & Hospitality Expo

August 23, 2015 - August 25, 2015 | 11:00 am- 5:00 pm at the Los Angeles Convention Center
1201 S. Figueroa Street, Los Angeles, CA  90015

When you attend the Western Foodservice & Hospitality Expo, you'll have access to the hottest menu trends, state of the art design and decor, the best in business education and 500 of the leading manufacturers and purveyors dedicated to serving the restaurant and foodservice community -- all under one roof!  For three days, join 8,000+ peers who come together to uncover the latest trends!  Mark your calendar now for August 23-25, 2015 at the Los Angeles Convention Center!

WHAT'S INCLUDED IN YOUR ATTENDEE REGISTRATION?

• Full access each show day to the Exhibit Hall with 650+ leading industry suppliers—including 150+ that are completely new to the show.
• Open access to the Ferdinand Metz Foodservice Forum (with Exhibits plus Pass Registration).
• Exciting Special Events, including:
• The Food Trends Experience
• California Craft Brewers Association Pavilion 
• NEW International Showcase featuring the Latino Foods Pavilion and Japan Pavilion
• Healthier Options Pavilion
• Culinary Clash: Battle Los Angeles
• Culinary Demonstration Theater
• and more!

WWW.WESTERNFOODEXPO.COM


DAVID ORGANISAK - CHIEF OPERATING OFFICER, VERITAS IMPORTS

Veritas Imports fine and rare wines and spirits from exclusive sources all over the world. Specializing in the classic and mature vintages of Europe’s most elite regions, the company maintains vertical selections of most cru classe Bordeaux, including all of the First Growths, ‘Super-Seconds,” and most other well-known chateaux. Veritas also participates actively in the annual en primeur offerings to the trade, and acquires current vintages directly from chateaux through negociants in Bordeaux.

In addition, Veritas represents on an exclusive basis a select number of producers, importing and distributing their products into one or more markets that Veritas serves. Included among such producers are Americans Ann Colgin and Mike Bonaccorsi: Burgundians J-F Mugnier, Sominiqu Lafon, Etienne de Montille Giroud, Gerard Mugneret, Alain Burguet, Rene Engel and Bonoit EnteL and Bas Armagnac Laberdolive, Cognac Jean Fillioux, and the Poire, Dranboise and Prune of Etienne Brana.

Veritas also serves as a wholesale dealer in the wines and spirits and currently distributes all or a portion of its portfolio into New York, California, Illinois, Nevada, Arizona, Colorado and Washington, D.C. Ceritas principally services the restaurant and hotel industry, together with highly-selective specialty retailers. The company carefully ships its wines in refrigerated containers and maintains its stocks in temperature and humidity controlled warehouses. Current inventory exceeds 120,000 bottles from over five hundred distinguished producers.

Veritas is fully licensed by all federal and state authorities having jurisdiction over the conduct of its business and it compliant with all relevant laws, ordinances and rules. Under applicable law, Veritas is not permitted to sell to consumers, although retailers can be recommended in many markets.

VERITASWINE.COM

07/15 LARRY LIPSON, COLE HAUSER, ROGUE, DIRECTV’S AUDIENCE NETWORK

LARRY LIPSON – AFFORDABLE WINE REPORT      

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Florida weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.


ACTOR, COLE HAUSER TALKS ABOUT THE SUSPENSEFUL CRIME THRILLER SERIES ROGUE ON DIRECTV’S AUDIENCE NETWORK

“ROGUE” AIRS WEDNESDAYS AT 9:00PM ET/PT ON DIRECTV’S AUDIENCE NETWORK

Conspiracy. Gang Violence. White Collar Crime…Cole Hauser Has Viewers on the Edge of Their Seat With Suspense in Season 3 of Rogue

Dramatic and seemingly separate cases interconnect and ultimately reveal a powerful conspiracy connecting white collar boardrooms to the gangs of Chicago in Rogue. The third season of the thriller airs on Direct TV’s Audience Network, and stars Cole Hauser, Thandie Newton,  Derek Luke, Sarah Carter and Richard Schiff.

MORE ABOUT ROGUE
Grace (Thandie Newton), convinced that Ethan holds the key to her survival, once again goes rogue and heads to Chicago. A corrupt General sends Ethan (Cole Hauser) to Chicago to infiltrate the firm of notorious attorney and power broker, Marty Abrams (Richard Schiff). He quickly discovers Marty’s dealings extend beyond the boardroom into the dangerous world of one of Chicago’s most feared gangs. Meanwhile, Ethan meets Marlon Dinard (Derek Luke), a respectable, high-end storeowner, who seems to have more going on than meets the eye. Ethan tracks him and his half-sister Talia (Bianca Lawson). When a reporter on the brink of discovering the depths of Marty’s empire winds up dead, Federal Agent Harper Deakins (Sarah Carter) is assigned to investigate his death. Grace and Ethan work together to bring down those who murdered her son and have Ethan under their thumb. These seemingly separate cases interconnect and ultimately reveal a powerful conspiracy that connects the white-collar boardrooms to the gangs of Chicago.

MORE ABOUT COLE HAUSER
(Ethan) Cole Hauser, a veteran to the entertainment business, began with early roles in films such as “School Ties” which starred many young and up-and-coming actors such as Matt Damon, Chris O'Donnell & Ben Affleck and “Dazed & Confused” opposite Matthew McConaughey.  Hauser then re-teamed with Damon and Affleck in “Good Will Hunting.”   Hauser then went on to play the role of the leader of the campus neo-Nazi skinheads in the John Singleton film “Higher Learning.” Hauser would later on re-team with Singleton in “2 Fast 2 Furious “opposite Paul Walker and Eva Mendes.  Hauser also played a racist American prisoner-of-war in “Hart's War” with Bruce Willis and Colin Farrell. He joined Bruce Willis again, playing a Navy Seal in “Tears of the Sun” directed by Antoine Fuqua.  Hauser then received critical acclaim as the sexy boyfriend of Robin Wright Penn in the film “White Oleander” and won ‘Breakthrough Performance of the Year’ at the Young Hollywood Awards for his work. In addition, Hauser was nominated for an Independent Spirit Award as ‘Best Supporting Actor’ for his performance as ‘Staff Sergeant Cota’ in Joel Schumacher's “Tigerland” and then starred as Bo Laramie in “Paparazzi.”

On the small screen, Hauser more recently starred and produced the Jerry Bruckheimer's NBC drama “Chase” as well as, the crime drama series "K-Ville," opposite Anthony Anderson.

Hauser rejoined Bruce Willis for a third time in “A Good Day To Die Hard,” as well as, re-teaming with Antoine Fuqua in “Olympus Has Fallen” as agent Roma opposite Gerard Butler.  He recently appeared in Wally Pfister’s “Transcendence” with Johnny Depp, Morgan Freeman and Kate Mara.

Hauser is also making his directorial debut in 2014 with “The Westies” based off TJ English's book of the same title.

ROGUE.DIRECTV.COM

07/14 DR. TIFFANY BIERER, MARS PETCARE US, NUTRO DOG FOOD, MORGEN MCLAUGHLIN, SANTA BARBARA VINTNERS, THE SUMMER PASS PROGRAM

DR. TIFFANY BIERER, SENIOR MANAGER, HEALTH & NUTRITIONAL STRATEGIES FOR MARS PETCARE TELLS US ALL ABOUT NUTRO DOG FOOD AND THEIR  MISSION TO BRING HONESTY TO THE DOG BOWL

ABOUT THE NUTRO COMPANY
At The Nutro Company, we have a long history of making great pet food — since 1926, in fact. And from the beginning, we’ve been leaders in pet nutrition. Our quality products, high standards, long heritage and pet-loving people make all the difference.

NATURAL INGREDIENTS
Quality Starts Here. Like you, we care about what goes into your pet’s food. We buy our own ingredients and can trace all of our natural ingredients back to their suppliers. NUTRO® Pet Food contains NO artificial colors, flavors or preservatives. Our formulas also contain NO chicken by-product meal, corn, corn gluten meal, wheat, rice flour, soy protein or menadione (a synthetic source of vitamin K). We make sure your pet gets only the best natural ingredients.

• Our chicken, whole brown rice & oatmeal formula dog foods feature great-tasting, U.S.-farm-raised chicken as the #1 ingredient. This animal protein delivers the amino acids necessary to build muscle and maintain a healthy metabolism.  
• Our lamb & whole brown rice formula dog foods feature real Australian and New Zealand lamb as the first ingredient and provide optimal nutrition without added ingredients that could cause digestive issues.
• Our dog foods with fish meal feature seasonally caught fish that are a novel animal protein and are rich in omega-3 fatty acids for optimal nutrition. We also offer a variety of real fish protein as the first ingredient in our cat foods. Salmon is rich in essential fatty acids and amino acids for strong muscles. White fish, tuna and our other fish proteins help build muscles and provide a great taste that cats will enjoy.

PET FOOD QUALITY & SAFETY
Pet food safety and quality are cornerstone principles of The Nutro Company. We go to great lengths to ensure the safety of our food because we care about pets. It's the reason we never compromise our standards.

NEVER OUTSOURCED. NO SURPRISES
When we started making pet food in 1926, the measure of a happy, healthy dog was seeing it with your own eyes. That’s why we use only the finest ingredients from our team of trusted suppliers around the world to make our pet food at our own addresses in California, Missouri and Tennessee.

ABOUT DR. TIFFANY BIERER
Dr. Tiffany Bierer is Senior Manager Health & Nutritional Strategies for Mars Petcare in the U.S. Bierer focuses on product performance for cats and dogs. She helps lead dog and cat nutrition to ensure healthy and happy pets! Bierer has appeared on Dogs 101 and enjoys discovering (and learning) more about the benefits pets bring to our lives.

WWW.NUTRO.COM


MORGEN MCLAUGHLIN - EXECUTIVE DIRECTOR, SANTA BARBARA VINTNERS CHATS ABOUT THE SUMMER PASS PROGRAM ALONG WITH OTHER THINGS GOING ON IN THE AREA

THE SUMMER PASS:  MAY 1 - AUGUST 31, 2015
The Summer Pass is the ticket to fabulous wine tasting at the premier boutique wineries of the Santa Ynez Valley.  Taste at each of our 16 winery tasting rooms for $40 through August 31, 2015. For just $40, you'll receive one wine tasting at each of our 16 Santa Ynez Valley Wine Country Association tasting rooms ($160+ value). You choose the dates you'd like to taste now through August 31, 2015. There are no reservations required and no blackout dates. Your pass will expire when you've tasted at all 16 tasting rooms, or on August 31, 2015--whichever occurs first.

Participating tasting rooms:

• In Solvang: Buttonwood Farm Winery, Casa Cassara,  Lincourt Vineyards, Lucky Dogg Winery, Lucas & Lewellen, Rideau Vineyards and Toccata.
• In Los Olivos: Alexander & Wayne, Arthur Earl, The Brander Vineyard, Daniel Gehrs Wines, Dreamcote Wine Company and Toretti Family Vineyards
• In Buellton: Standing Sun Wines
• In Santa Ynez: Imagine Wine, Kalyra Winery

Summer Passes are available for $40 here, and you may choose to have your passes mailed to you, or you may pick them up when you arrive.  You may also purchase your passes for $45 each at Imagine Wine in Santa Ynez, Alexander & Wayne in Los Olivos, Casa Cassara in Solvang or at Standing Sun Wines in Buellton.  Savor the tastes of the Santa Ynez Valley Wine Country all summer long. Makes a great gift, too!

ABOUT SANTA BARBARA VINTNERS
The Santa Barbara Vintners (Santa Barbara County Vintners' Association) is a non-profit 501 (c) 6 organization founded in 1983 to support and promote Santa Barbara County as a world-class, authentic wine producing and wine grape growing region. The Association includes winery members whose annual production is at least 75% Santa Barbara County (or sub-AVA) labeled,  winery associate, vineyards, vineyard management companies, hospitality, and industry associate members.  The association produces festivals, educational seminars and tastings, and provides information to consumers, trade, and media.

ABOUT MORGEN
Morgen McLaughlin is the Executive Director of the Santa Barbara County Vintners’ Association a nonprofit membership organization representing over one hundred wineries in Santa Barbara County, California.  Previously she was the president and CEO of Finger Lakes Wine Country Tourism Marketing Association, a regional tourism marketing association in the Finger Lakes region of New York State and owned and managed a small vineyard and winery in Connecticut.  Morgen has undergraduate degrees in English and Secondary Education from Boston College and is completing her Wine Business Management Certificate from Sonoma State University.  In her free time Morgen enjoys hiking, cooking, traveling, wine and spending time with her husband and three sons.

WWW.SBCOUNTYWINES.COM 

07/13 JEFF HALEY, ORAHEALTH, XyliMelts, BRIAN HUNNINGS, SHERATON MAUI RESORT & SPA, HAWAII FOOD AND WINE FESTIVAL

JEFF HALEY – FOUNDER AND CHIEF SCIENTIST, ORAHEALTH - XyliMelts FOR DRY MOUTH

XyliMelts for Dry Mouth is an all-natural, great tasting, oral adhering disc that time releases an effective amount of xylitol (500mg) and oral lubricant to relieve dry mouth (xerostomia) day and night and reduce tooth decay.  XyliMelts is the only remedy that effectively addresses the sleep disruption and tooth decay associated with dry mouth.

XyliMelts is the best solution for Dry Mouth (xerostomia). Increasing saliva, XyliMelts also moisturizes the mouth and coats it in a soothing oral lubricant to keep your mouth comfortable for hours. Adhering disc technology means you can even use XyliMelts while you sleep, when Dry Mouth is at its worst! XyliMelts also contain xylitol to freshen breath and reduce the risk of tooth decay!

• Lasts for hours
• Increases saliva flow
• Can be used while sleeping
• Moisturizes and coats the mouth for optimal comfort
• Mild mint flavor freshens breath & increases saliva
• Also available in Mint-Free 
• XyliMelts are available at  Rite Aid Pharmacies, online at  www.XyliMelts.com or by mail order at 877-672-6541.

For free flat-rate shipping at checkout use promo code: CRNFREE

ABOUT JEFF

President and Chief Scientist biography Jeff Haley founded OraHealth in 2001 after practicing law for 20 years as one of Seattle’s leading intellectual property attorneys. Jeff was trained as a scientist at Amherst College where he earned a bachelor’s degree in chemistry and later at the University of Washington where  he earned a further degree in materials science and mechanical engineering. After working as a chemist at Rocket Research Corporation, he entered law school and obtained a Juris Doctorate degree from the University of Washington in 1979.

Jeff co-founded the patent law firm Graybeal Jackson Haley in Bellevue, Washington, from which he retired in 2006. As an attorney, Jeff helped many inventors develop their inventions and build successful start-­‐up businesses. For more than 30 years, Jeff has been on the Board of Directors of the Brown & Haley candy company of Tacoma, maker of Almond Roca, co-founded by his grandfather in 1912.

This unique combination of scientific, entrepreneurial, and legal experience allows  Jeff to function as both Chief Scientist and CEO of OraHealth. Jeff developed OraHealth’s products for mouth sores because he suffers from canker sores. In the process, he developed technologies for adhesion in the mouth and time release in the mouth. With these technologies, oral problems can be solved with safe ingredients that become effective only when time released. Using these technologies, Jeff developed the new best remedy for xerostomia, XyliMelts for Dry Mouth. In addtion to dry mouth and canker sores,  the problems that can be solved with these technologies include bad breath, sore throat, gingivitis, acid reflux, oral cancer, delivery of drugs through the cheek wall to avoid acids of the stomach, and delivery of vaccines.

ORACOAT.COM


BRIAN HUNNINGS - EXECUTIVE ASSISTANT MANAGER, SHERATON MAUI RESORT & SPA – HAWAII FOOD AND WINE FESTIVAL 

The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific.  Set in the lush island paradise of Hawai‘i, the Festival will take place over two weeks on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival in Hawai‘i Island, Maui, Honolulu, and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.

EVENT CHAIRS

Chef Roy Yamaguchi
Roy Yamaguchi is the creator of “Hawaiian Fusion® Cuisine,” a combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood. Born in Tokyo, he graduated from the Culinary Institute of America in New York and opened his first Roy’s in Hawai‘i in 1988. The restaurant was soon dubbed the “crown jewel of Honolulu’s East-West eateries” by Food & Wine and added to the Condé Nast Traveler Top 50 list. There are now 32 Roy’s in Hawai‘i, the Continental United States, Japan and Guam.

The first chef from Hawai‘i to receive the prestigious James Beard “Best Pacific Northwest Chef” Award, Yamaguchi has hosted six seasons of the PBS-TV show Hawaii Cooks with Roy Yamaguchi and was a featured chef on the Food Network program My Country, My Kitchen. He has also published three cookbooks: Roy’s Fish and Seafood, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen.

Chef Alan Wong
Alan Wong has made a name for himself internationally with his marriage of ethnic-cooking styles with the finest island-grown ingredients, creating local dishes with a contemporary twist. A James Beard Award winner for Best Chef: Northwest, he was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appétit has recognized him as the “Master of Hawai‘i Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appears on the Top 10 of America’s Best 50 Restaurants.

Wong is the author of New Wave Luau and is a 10-time winner of the Hale ‘Aina “Restaurant of the Year” and Ilima “Best Restaurant” Awards in Hawai‘i. The chef/owner of Alan Wong’s Restaurant and The Pineapple Room in Honolulu, he just released a new book in December 2010 entitled The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong.

ABOUT BRIAN

Brian is responsible for assisting the Hotel General Manager with running this 500+ room luxury hotel and resort at historic Black Rock on Ka'anapali Beach. Over see the Property Operations and Food and Beverage Teams to help them create the perfect Hawaiian Vacation.

ABOUT THE SHERATON MAUI RESORT & SPA

Sheraton Maui Resort & Spa is where the legend of Ka‘anapali began. Situated on Ka‘anapali Beach at historic Pu‘u Keka‘a, Black Rock, the oceanfront resort is nestled among 23 acres of tropical landscaping with 83 percent of the resort’s 508 rooms and suites facing the ocean. Sheraton Maui Resort & Spa was named the Starwood Hotels & Resorts 2007 “Hotel of the Year” for the Sheraton brand, and recognized in Conde Nast Travelers’ 2012 Top 25 Hawaiian Resorts. Sheraton Maui Resort & Spa has also appeared in TRAVEL + LEISURE magazine’s World’s Best Awards “Top Resorts in Hawaii” in 2007, 2008, 2013 and 2014.

SHERATON-MAUI.COM

WWW.HAWAIIFOODANDWINEFESTIVAL.COM

07/10 ROYA SOLEIMANI, GOOGLE, BOB CABRAL, THREE STICKS WINES, STEVE EVANS

ROYA SOLEIMANI - TRENDS MANAGER, GOOGLE - WEEKLY TOP SEARCH TRENDS

Google’s Top Search Trends program provides a revealing — and sometimes surprising — look at the people, places and topics that send the country searching for answers each week.

Topics That Fascinated the U.S. Selected from Millions of INTERNET Searches!

Hear the hottest content on the web each week directly from the source! Become part of Google’s weekly Top Search Trends program to find out what news makers and trends are capturing the imagination of the country each week. Encompassing searches from across pop culture, sports, music, politics, news, and more a Roya will discuss five of the hottest trending queries on the web.

WHAT WAS TRENDING THIS WEEK?

- Women’s World Cup
- New York Stock Exchange
- Comic Con
- Taco Bell
- Pope Francis

The trending YouTube video of the week is the newly released trailer for the movie Goosebumps. Many might remember that Goosebumps was a highly popular children’s book series in the 90s that later turned into a TV show. The trailer has garnered over 5+ million views.

GOOGLE.COM/TRENDS



BOB CABRAL – DIRECTOR OF WINEMAKING, THREE STICKS WINES - NEW RELEASES

There is very good reason Bob Cabral’s name is synonymous with great Pinot Noir. With decades of experience in Sonoma County, Bob’s passion, experience and following for his work with the varietal is second to none.

From 1998 to 2014 Bob was winemaker for Williams Selyem. There, he led the winery into a new era, overseeing an expansion of new vineyard sources and bottlings for the brand, along with the construction of a state-of the art winery.

Bob’s interest in wine and farming began in childhood helping his grandfather make wine in a barn. Growing up pruning grapes, irrigating vineyards and harvesting grapes became routine on his family’s 70-acre ranch near Escalon, CA. A fourth generation farmer and grape grower from the great San Joaquin Valley, he took all he learned at the family farm and applied it to his degrees at Fresno State University.

While in college, his passion for Pinot Noir became evident as he spent every spare dime, and a good chunk of his student loans, on buying wines from all over the world—mostly Burgundy and Russian River Valley Pinot Noirs.

After graduating in the mid-1980s, Bob knew that Sonoma County was where he could best hone his skills and make wines to rival the best in the world. He spent 11 vintages in various winemaking positions—associate winemaker at DeLoach Vineyards, custom crush winemaker at Kunde Family Estate, winemaker at Alderbrook Vineyards and winemaker at Hartford Court Winery—before taking his seminal position at Williams Selyem.
Bob’s winemaking philosophy has remained constant throughout his career—to source and farm the best fruit possible, with minimal intervention in the cellar. He was awarded the 2011 Wine Star Award from the Wine Enthusiast as “Winemaker of the Year.”

He joined Three Sticks in 2015, with fervent enthusiasm. Bob lives in the Russian River Valley where and is a devoted husband and father to his wife and daughter.

A NOTE FROM BOB CABRAL:
The 2013 vintage wines are special to me because they are the first Three Sticks wines that I have worked with and I'm very happy with the outcome. These wines tell our story of the vineyards and winemaking, and are uniquely made by Don and me. We’re almost out of these first 2013s and you deserve this chance to add them to your cellar. One last thing…purchasing the 2013 vintage ensures your access to the 2014 vintage - my first full berry-to-bottle Three Sticks wines.

Buy a case and we will upgrade your shipping from Ground to 2-Day Air. Buy two cases and you will receive inclusive 2-Day Air shipping!

CURRENT RELEASES:
2013 Durell Vineyard ORIGIN Chardonnay, $48 per bottle
2013 Sonoma Mountain Chardonnay, "One Sky", $50 per bottle
2013 Sta. Rita Hills Pinot Noir, "The James", $60 per bottle
2013 Russian River Valley Pinot Noir, $60 per bottle

WWW.THREESTICKSWINES.COM


STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

07/09 IAN BLACKBURN, LEARNABOUTWINES.COM, JULIE LAW, AMAZON PRIME DAY

IAN BLACKBURN – FOUNDER, LEARNABOUTWINES.COM - UPCOMING EVENTS

ABOUT IAN BLACKBURN:
Master of Wine Student and innovative wine industry spokesperson, Ian Blackburn drinks wine for a living. Since it was established in 1995, Ian Blackburn has worked on building Learn About Wineinto the leading source for wine education and events in Southern California. LearnAboutWine was the first business of its kind: a wine education and event website dedicated to the education, service, and enjoyment of wine.

Today LearnAboutWine has developed into Southern California’s premier company for wine education and events. Ian continues to innovate and focus on demystifying wine for everyone from the casual drinker to the potential collector. LearnAboutWine events include the wildly successful, monthly “TASTE” Series, a large-scale wine social; “PALATE BUILDER” Sensory evaluation class, VINTAGE – High end collectables tastings and LAW SCHOOL – the four week credential program that concludes with the BAR exam (Beverage Aptitude Review). Over 30,000 students in Southern California have participated in LearnAboutWine’s core class “Wine Camp,” an introduction into wine, and it is considered one of the top introduction courses in the region.

With a database of over 18,000 subscribers, Ian’s following and notoriety has grown with the popularity of wine. He has taught classes at Cordon Bleu, Cal Poly Pomona, UCLA, The Learning Annex, and other prestigious universities. LearnAboutWine maintains an active calendar of classes and events offered to the public, but thrive as a source of private and corporate events. Ian’s clients range from small social clubs and church organizations, to Fortune Five Hundred companies like Amgen, Pfizer, Disney, Nestle, Deloitte, Latham Watkins, Ernest and Young, Bank of America/US Trust/Countrywide, Paul Hastings, Quinn Emanuel and KPMG.

Ian’s passion for wine and entertaining makes him one of the top spokespersons in the United States; he was trained as an educational Ambassador for the Napa Valley Vintners and the Region of Champagne, France. Ian’s expertise and entertaining ways can be heard regularly on Los Angeles radio airwaves likeKCRW, KLOS, KROQ, INDIE 103.1, 98.7 and Ian even appeared as an expert on ABC’s “The Bachelor.” Creating wine lifestyle events in order to get more people involved in the enjoyment and appreciation of wine is Ian’s forte. Commissioned by Wiley Publications to write The Pleasure of Wine in 2004, Ian is currently studying for his Masters of Wine and working on his second book at his home office in Downtown Los Angeles.

LEARN ABOUT WINE’S PHILOSOPHY
To demystify wine for everyone from the casual drinker to the potential collector. Whether it is an intimate sensory class, corporate team building exercise or a large-scale wine social, Learn About Wine is the one stop resource for education, service and enjoyment of wine.

UPCOMING EVENTS:

GRENACHE WARS
July 31st at La Brea Bakery would be fun… its a smaller event but really fun.
www.wineLA.com and see July 31.


STARS of PINOT
www.STARSofPinot.com
August 19th
Sofitel
2-5pm Trade tasting
6pm VIP Panel Tasting with MW AMY CHRISTINE
7pm-9:30pm Consumer Charity Tasting

WWW.LEARNABOUTWINE.COM


JULIE LAW OF AMAZON IS HERE TO SHARE A SPECIAL ANNOUNCEMENT TO COMMEMORATE THE COMPANY’S 20TH BIRTHDAY CELEBRATION

On the eve of Amazon’s 20th birthday, the company introduces Prime Day, a global shopping event, with more deals than Black Friday, exclusively for Prime members

More than 90 years ago, holiday shopping found its official start the Friday after Thanksgiving, eventually becoming Black Friday, the biggest shopping day of the year. Over the years, Amazon has helped make Black Friday even more of a global online shopping phenomenon. Next week, Amazon turns 20 and on the eve of its birthday, the company introduces Prime Day, a global shopping event, offering more deals than Black Friday, exclusively for Prime members in the U.S., U.K., Spain, Japan, Italy, Germany, France, Canada and Austria. On Wednesday, July 15, new and existing members in the U.S. will find deals starting at midnight, with new deals starting as often as every ten minutes. They can shop thousands of Lightning Deals, seven popular Deals of the Day and receive unlimited fast, free shipping. Not a Prime member? To participate in Prime Day, Amazon customers can sign up for a 30-day free trial of Prime at amazon.com/primeday.

“Prime Day is a one-day only event filled with more deals than Black Friday, exclusively for Prime members around the globe. Members tell us every day how much they love Prime and we will keep making it better,” said Greg Greeley, Vice President Amazon Prime. “If you’re not already a Prime member, you’ll want to join so you don’t miss out on one of the biggest deals extravaganzas in the world.”

Step Aside Black Friday - Meet Prime Day
On the eve of Amazon’s 20th birthday, the company introduces Prime Day, a global shopping event, with more deals than Black Friday, exclusively for Prime members

More than 90 years ago, holiday shopping found its official start the Friday after Thanksgiving, eventually becoming Black Friday, the biggest shopping day of the year. Over the years, Amazon has helped make Black Friday even more of a global online shopping phenomenon. Next week, Amazon turns 20 and on the eve of its birthday, the company introduces Prime Day, a global shopping event, offering more deals than Black Friday, exclusively for Prime members in the U.S., U.K., Spain, Japan, Italy, Germany, France, Canada and Austria. On Wednesday, July 15, new and existing members in the U.S. will find deals starting at midnight, with new deals starting as often as every ten minutes. They can shop thousands of Lightning Deals, seven popular Deals of the Day and receive unlimited fast, free shipping. Not a Prime member? To participate in Prime Day, Amazon customers can sign up for a 30-day free trial of Prime at amazon.com/primeday.

Shop Prime Day Deals from Anywhere 
Prime members can shop across dozens of categories including electronics, toys, movies, clothing, patio, lawn and garden, sports and outdoor items and more. Members will enjoy deals on items perfect for summer adventures, their to-do list, family road trips, back to school supplies, and everyday essentials. Prime members can shop on any device, including smartphones and tablets and find deals anytime, anywhere.

#PrimeLiving Photo Contest 
Prime offers fast, free shipping on millions of items, unlimited streaming of movies, TV shows, music and books as well as unlimited secure photo storage with Prime Photos. Today, Amazon also invites members to experience Prime Photos, one of the latest benefits and enter for a chance to win a $10,000 Amazon Gift Card in each Prime-eligible country, by participating in the #PrimeLiving Photo Contest. What is #PrimeLiving? Members frequently reveal how much they love Prime. Now, Amazon is providing members a forum to share how Prime helps enable some of their happy moments. Did you save enough time today to take the dog for a long walk? Did you finish your shopping while lounging at the beach? Did you create a family film festival at home? Did you find the perfect playlist to create a summer dance party? After a long week of work, did you still arrive in the perfect outfit with just the right gift? Take a snap, capture the moment. Members simply sign into Prime Photos between July 6 and July 15 to submit a photo on the contest page amazon.com/primeliving. Photos will be selected and featured daily on Amazon’s social channels leading up to Prime Day. One winner will be selected in each country based on the image that most creatively captures a happy moment of #PrimeLiving. Winners will also be invited to have their photos become screen savers on Amazon Fire TV.

Celebrating Prime Day
To launch the photo contest and celebrate Prime Day, local artists were commissioned in Prime-eligible countries, with locations ranging from Toronto to Milan to Seattle to Berlin, to create their interpretations of #PrimeLiving. These artists fully immersed themselves in Prime and then created public art that could be enjoyed locally as well as used by customers as inspiration for the #PrimeLiving Photo Contest. Find their work in an embeddable link here.

More to Prime
Amazon Prime is an annual membership program for $99 a year that offers customers unlimited Free Two-Day Shipping on more than 20 million items across all categories, unlimited Free Same-Day Delivery on more than a million items in 14 metro areas, unlimited streaming of tens of thousands of movies and TV episodes, more than one million songs, more than one thousand playlists and hundreds of stations with Prime Music, early access to select Lightning Deals all year long, free secure, unlimited photo storage in Amazon Cloud Drive with Prime Photos and access to more than 800,000 books to borrow with the Kindle Owners’ Lending Library. In addition, Prime members in Atlanta, Austin, Baltimore, Brooklyn, Dallas, Manhattan, Miami, and London receive one and two hour delivery on a selection of tens of thousands of everyday essentials with the dedicated Prime Now mobile app. Not a member? Start a free trial of Amazon Prime at amazon.com/primeday.

About Amazon 
Amazon.com opened on the World Wide Web in July 1995. The company is guided by four principles: customer obsession rather than competitor focus, passion for invention, commitment to operational excellence, and long-term thinking. Customer reviews, 1-Click shopping, personalized recommendations, Prime, Fulfillment by Amazon, AWS, Kindle Direct Publishing, Kindle, Fire phone, Fire tablets, Fire TV, and Amazon Echo are some of the products and services pioneered by Amazon.

AMAZON.COM