7/29 MORGEN MCLAUGHL, SANTA BARBARA VINTNERS, COOLMOMPICKS.COM CEO KRISTEN CHASE, STEVE EVANS, THE MOVIE GUY

MORGEN MCLAUGHLIN - EXECUTIVE DIRECTOR, SANTA BARBARA VINTNERS – SUMMER HAPPENINGS

The Santa Barbara County Vintners’ Association is a non-profit organization (501c6) founded in 1983 to support and promote Santa Barbara County as a premium wine producing and wine grape growing region. The Vintners’ Association produces festivals, seminars, and wine tastings as well as providing information to consumers and the wine and travel media.

Through the Santa Barbara Vintners’ Foundation, the Association contributes to the community through local charitable, art and educational and scholarship organizations with proceeds from its various events, such as Santa Barbara Wine Auction, held every other year and benefitting Direct Relief International, and silent auctions at all the Association’s festivals.

ABOUT MORGEN MCLAUGHLIN:
Morgen has been deeply involved in the wine and tourism industries since childhood through her family's various projects on the East Coast and Colorado.  Wanting to follow her own path outside of wine, Morgen graduated from Boston College with degrees in English and Secondary Education.  As she prepared to enroll in Graduate School, she was pulled back into the family wine business as the General Manager and eventual Co-owner of McLaughlin Vineyards.  After twelve years at the winery and diversifying the business into special events, direct to consumer initiatives and ag-tourism projects, she left to become the President and CEO of Finger Lakes Wine Country Tourism Marketing Association in Corning, New York.  Morgen led the organization and region through six and a half years of tremendous growth and national and international visibility.  Morgen lives in Santa Barbara County with her husband (a fellow wine professional) and three sons. She currently serves on the Visit Santa Barbara Board of Directors, Santa Barbara Vintners Foundation Board of Directors, Santa Barbara County Agriculture Advisory Committee, and the Santa Barbara County Right to Farm Committee.

WWW.SBCOUNTYWINES.COM


PARENTING EXPERT AND CEO OF COOLMOMPICKS.COM, KRISTEN CHASE - HOW NOT TO LOSE YOUR COOL THIS BACK TO SCHOOL SEASON!

HOW NOT TO LOSE YOUR COOL THIS BACK TO SCHOOL SEASON!

Parenting Expert and CEO of CoolMomPicks.com, Kristen Chase shares tips on shopping, scheduling and boosting kids’ creativity both in and out of the classroom

It’s hard to believe that summer is almost over, and soon the kids will be boarding the bus to start a new school year! With the start of a new academic year also comes new schedules, subjects and supplies. Not sure where to start?

Parenting expert Kristen Chase will be available for interviews on July 29th to talk about how to transition your kids smoothly out of summer mode and get excited for reading, writing and arithmetic! From establishing a new morning routine to navigating the school supply aisle, Kristen will share tips, tricks, and cool products to get the entire family ready for back to school. Plus, viewers will get the first look at the Cool Mom Picks 2016 Back to School guide, a much-anticipated annual parent's helper that's become a resource for millions of parents every year.

She’ll also discuss the importance of getting back to basics in the digital age. While tablets and computers have become important educational tools, research shows that handwriting promotes critical thinking, reading comprehension, fine motor skills development, creativity and even self-confidence. Kristen can share her favorite ways to put pen to paper!

ABOUT KRISTEN CHASE
Kristen Chase is a mom of four and CEO/Co-Publisher of CoolMomPicks.com, which, for the last 10 years has published a widely-read Back to School Guide for parents, featuring everything from the coolest backpacks and lunchboxes, to must-have school supplies, and of course, ways to help parents survive the busy time with their sanity intact.

She's been seen on HLN, CNN, and The Today Show, as well as in myriad publications talking about parenting culture and sharing, practical down-to-earth parenting tips, and is the co-host of the popular Spawned with Kristen and Liz podcast, which has been named a top parenting podcast by Huffington Post and The Washington Post.

Based in Philly, when she's not driving around her four kids, she's reminding them to write those handwritten thank-you notes, something she feels very strongly about, especially in this age of tech-everything.



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.

7/28 GARY CANTER, CANTER’S DELI

GARY CANTER – CANTER’S DELI - CANTER’S DELI RETURNS TO LAS VEGAS                    
              

Since 1931, Canter's has been serving up LA's finest deli cuisine. Voted the best pastrami by the LA Times and LA Weekly, Canter's prides itself on delivering the amazing experience that has kept its clientele returning over-and-over again for decades. This culinary landmark is lovingly managed by the third- and fourth-generations of the Canter family, who take a hands-on approach to ensure the highest quality in every aspect of the restaurant. Whether it's the freshly-baked breads, or the famous house-made pickles, Canter's always goes the extra mile to provide the authentic, traditional Jewish deli experience, which helped grow the restaurant from a small storefront to the massive operation that it is today. As inviting as its food, Canter's is also known for its welcoming ambiance, a perfect blend of contemporary comfort with the nostalgic charm of its stylish 1950's decor. Canter's continues to stand out as a unique dining experience that transports patrons back to the golden age of delis.

Canter's Deli is one of California's oldest delis. Located in Los Angeles' Miracle Mile District -the heart and soul of the entertainment industry - Canter's Delicatessen is a third-generation family-run business whose owners have an intense pride in their deli and a hands-on work ethic.

It all began in Jersey City, New Jersey in 1924. After losing a deli in the 1929 stock market crash, Ben Canter and his two brothers moved to California with just $500 in their pockets.Eager to succeed, they opened up a Canter Brother's Delicatessen in 1931 in Boyle Heights, the Jewish center of Los Angeles.

When the character of the neighborhood changed, Ben Canter's daughter, Selmo Udko, and her then husband, Harold Price, partnered with Ben Canter and his wife, Jennie, to purchase a prime location at 439 North Fairfax Avenue. And instead of calling it Canter's Brothers they called it Canter's Fairfax.

In 1953 this new team purchased the old Esquire Theatre at 419 North Fairfax and moved Canter's Deli just up the street to the larger location.

For over seventy-five years now this third-generation family-owned business has served food to locals, tourist, and celebrities alike. With its Art Deco décor and its trademark autumn leaves ceiling, this hangout has hardly changed in its over half century at its current location.

Canter's has also become a favorite whistle stop for hot political contests. Mayor Bradley, Governor Deukmejian, Rudy Giuliani, and Bill Simon have gone from booth to booth introducing themselves to our customers. And with CBS studios just up the block, celebrities frequent Canter's every day. Our catering department caters to many television shows and movies, as well as catering their wrap parties.

Over the years, many celebrities have passed through our doors. In the 50s Marilyn Monroe and Arthur Miller ate here, as did Jack Benny and Elizabeth Taylor. Other celebrity noshers include Sydney Poitier, Mel Brooks, Wilt Chamberlain, Charlene Tilton, Brooke Shields, Jacqueline Bisset, Catherine Oxenberg, John  Travolta, Prince, Stevie Wonder, Buddy Hackett, Olivia Newton John, Muhammad Ali, Monty Hall, Bill Cosby, David Brenner, Rodney Dangerfield, Dick Van Dyke, Shelly Winters, Elizabeth Montgomery, The Cars, Henry Winkler, and Greg Morris. The producer of Miami Vice, Michael Mann, wrote here for hours at a time when he was writing for Vegas. The Neil Simon movie, "I Ought to be in Pictures", with Walter Matthau was filmed here. Many celebrities who prefer to go "incognito" sneak in around 3:00 am for a late night nosh!

Canter's is also part of the larger Los Angeles community having received numerous awards from such institutions as the City of Hope, appreciation letters for outstanding and dedicated service, and letters from Jerry Lewis and the Muscular Dystrophy Association thanking Canters for donating food.

Canter's Delicatessen continues to be a Los Angeles landmark and late night hot spot, and, with the 2003 addition of Canter's Deli at Treasure Island in Las Vegas, we are committed to bringing the best delicatessen food to our noshers on the famed Las Vegas Strip and to Dodger fans at Dodger Stadium.

WWW.CANTERSDELI.COM

7/27 LARRY LIPSON, AFFORDABLE WINE REPORT, MATT DEVOST, FUSIONX

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.



MATT DEVOST - CEO, FUSIONX (PART OF ACCENTURE) - CYBERSECURITY:  WHAT ARE THE CURRENT THREATS?

CYBERSECURITY:  WHAT ARE THE CURRENT THREATS?
Cybersecurity Expert Provides Insights on What Businesses Need to Do to Stay Safe
Black Hat Security Conference is July 30th-August 4 IN  Las Vegas, Nevada

So far this year, 12.8 million records have been compromised, including almost 2.5 million within the business sector.  The average cost of a data breach has hit $4 million, representing a 29 percent increase since 2013.

To explore the most critical information security topics and cutting-edge issues. the cybersecurity industry created the Black Hat Conference. For more than 18 years, Black Hat has provided attendees with the very latest in ground-breaking information security research, development, and trends.
On Wednesday, July 27th, internationally recognized security expert Matt Devost, CEO of FusionX (part of Accenture), will be available to discuss the persistent and growing threat landscape, critical infrastructure protection as well as methods for mitigating risks. Matt is also on the Black Hat advisory board, helping to shape the agenda for a series of worldwide conferences. Additionally, his work with FusionX has put him in the middle of aggressive red-team efforts, where he and his team work like hackers to help companies identify vulnerabilities.

ABOUT MATT DEVOST:
Matt Devost is the co-founder and CEO of FusionX, an Accenture company. Matt founded FusionX to protect companies by thinking the same way hackers do – quick, innovative and no-rules. The FusionX team takes the unique approach of identifying vulnerabilities within its customers’ systems by posing as external third parties with whom business is being conducted so they can access information and test security posture.

In a nutshell, Matt is a technologist, entrepreneur, and international security expert specializing in cybersecurity, counterterrorism, critical infrastructure protection, intelligence, and risk management issues.

WWW.FUSIONX.COM  

7/26 LABEL EXPERT DAISY FREUND, FARM ANIMAL WELFARE, WILLIAM CARTER, THE CANYON VILLA BED & BREAKFAST, 10 BEST WINE COUNTRY HOTELS, USA TODAY

LABEL EXPERT DAISY FREUND - HOW CONSUMERS CAN BETTER UNDERSTAND LABELS ON ANIMAL PRODUCTS AND THE IMPACT SOME LABELS MAY HAVE ON FARM ANIMAL WELFARE

LABEL CONFUSION, HOW DO YOU PICK YOUR PORK OR BEEF OR CHICKEN?

As we enter the height of the summer months, more and more of your listeners will be picking up ingredients for their picnics and cookouts. At the grocery store they will be bombarded with a multitude of labels and terms. There’s grass-fed, free-range and Certified Humane; humanely-handled, organic and much more. Significant animal welfare announcements from huge companies like Perdue, Whole Foods, and WalMart have made this issue national news. And according to new national research consumers are taking notice with nearly 7 out of 10 (69%) paying attention to food labels that indicate how an animal was raised. But those labels are often hard to understand and may not mean what you think they do.

ABOUT DAISY - Director, Farm Animal Welfare Campaign - ASPCA Anti-Cruelty:

Daisy Freund is a Director on the ASPCA’s Farm Animal Welfare team. In her role, Daisy develops and implements education and advocacy campaigns that improve conditions on industrial farms and drive transparency in animal agriculture so that consumers can make informed choices. Daisy joined the ASPCA in 2012, bringing to the job a diversity of experience in food systems and communications, including farming, restaurant management, public relations and journalism.
Before joining the ASPCA, Daisy worked at Glynwood Farm providing daily care to their cattle, goat and sheep herds as well as their laying hen and broiler chicken flocks. Prior to that Daisy managed Heaven Restaurant, a social enterprise in Rwanda offering food sourced locally from cooperatives and hospitality and culinary training for Rwandans. While there, Daisy completed her master’s thesis on the Ankole-Watutsi breed of cattle native to Rwanda. Articles she has written on farm animal welfare have been published in The Atlantic and Grist.


Daisy graduated from Dartmouth College with a B.A. in English. In November, 2011 she received her Master’s degree in Food Culture and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. Daisy currently resides in Brooklyn.

WWW.ASPCA.ORG


CHEF WILLIAM BLOXSOM-CARTER –OWNER, THE CANYON VILLA BED 

VOTE FOR THE CANYON VILLA IN THE USA TODAY'S TEN BEST WINE COUNTRY HOTEL/BED & BREAKFAST CATEGORY!

Chef William S. Bloxsom-Carter previously worked as the Executive Chef, and Food and Beverage Director for the Playboy Mansion West for over two and half decades. A frequent wine judge he constantly looks for wines to pair with his foods for the multitude of foods he presents. Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.

ABOUT THE CANYON VILLA:
The Canyon Villa, where weary wine lovers revive

Like an Italian villa perched on a Tuscan hillside, the Canyon Villa bed and breakfast pampers wine lovers touring Paso Robles wineries or couples seeking a charming retreat. The Canyon Villa offers an intimate setting, lavish amenities, fine food and an ideal location.

At the Canyon Villa, we offer only four guest rooms, each uniquely decorated and each appointed with luxurious extras such as spa tubs and lush towels. You can enjoy your gourmet breakfast in the courtyard or our dining room.

We also offer a cozy great room for relaxing with other guests, and a wine tasting with hors d'oeuvres every afternoon between 5 p.m. and 6 p.m. In the summer, enjoy your wine and appetizers in our lovely shaded courtyard, with its trickling fountain and evening breezes.

Beyond the elegant setting of our inn, take a leisurely stroll through our eleven acres while admiring the views. Visit the local wineries, and then enjoy an evening meal at one of Paso Robles' fine restaurants. The Canyon Villa is also the ideal bed and breakfast for day trips to other locales, such as Hearst Castle or Cambria's art galleries.

Indulge your love of wine or your love of each other. Plan a romantic getaway to charming Paso Robles, and plan to indulge in the intimacy and luxury of the Canyon Villa.

The Canyon Villa Bed & Breakfast
1455 Kiler Canyon Road
Paso Robles, CA 93446
805-238-3362

WWW.THECANYONVILLA.COM

7/25 JEAN ARNOLD SESSIONS, SONOMA COUNTY VINTNERS, SONOMA WINE COUNTRY WEEKEND, PARIS NABAVI, SANGRITA GRILL + CANTINA, MAUI RSVP, THE NABAVI LEGACY FUND

JEAN ARNOLD SESSIONS – EXECUTIVE DIRECTOR, SONOMA COUNTY VINTNERS - SONOMA WINE COUNTRY WEEKEND (SEPT 2-4)

YOU’LL THINK YOU DINED AND WENT TO WINE HEAVEN
The first thing you notice at Sonoma Wine Country Weekend is the decided lack of distance between yourself and the people who grow and make some of the world’s most amazing wine and food.For three delicious, decadent days get up close and personal with Sonoma County’s full bounty of flavors. Rub shoulders with winegrowers, winemakers and chefs, from pioneers to up-and-comers. Named one of America’s top three wine charity fundraisers, it’s quite possibly the most fun you’ve ever had while supporting our community, with over $20 million dollars raised to date.

Sonoma Wine Country Weekend is Sonoma County’s signature, and largest, charity event, bringing together over 200 of Sonoma’s top winemakers and growers, along with a collection of the area’s best chefs. Jointly produced by the Sonoma County Vintners and the Sonoma Valley Vintners & Growers Foundation, all proceeds benefit local Sonoma charities. Since its inception, Sonoma Wine Country Weekend has raised over $20 million for charities that benefit students, children, farm workers and people in need in Sonoma County communities.

1
AT GEYSERVILLE
SEPTEMBER 2ND - 6:30PM TO 10:00PM
Dine, drink and dance under the stars poolside Friday night at this iconic Sonoma County winery.

2
AT HEALDSBURG
SEPTEMBER 3RD - 11:00AM TO 4:00PM
Sample the county's best from over 200 wineries and top chefs from throughout Sonoma County.

3
AT KENWOOD
SPONSORED BY TRICORBRAUN WINEPAK
SEPTEMBER 4TH - 12:30PM TO 7:00PM
Mingle with Sonoma's first families and bid on exclusive items while supporting kids in our community.

ALL WEEKEND LONG – THROUGHOUT SONOMA COUNTY
SPONSORED BY TRICORBRAUN WINEPAK

SONOMAWINECOUNTRYWEEKEND.COM


PARIS NABAVI FROM SANGRITA GRILL + CANTINA TELLS US ALL ABOUT MAUI RSVP AND THE NABAVI LEGACY FUND

Sangrita Grill + Cantina is the newest restaurant concept from Chef Paris Nabavi, creator and owner of Pizza Paradiso Mediterranean Grill in Honokowai and the award-winning Cilantro Mexican Grill in Lahaina.

Chef Paris Nabavi is an active member in the community and takes a special interest in educating young people about healthy eating and sustainable agriculture. His current initiatives include partnering with Maui School Garden Network to sponsor organic seed for school gardens throughout the island of Maui, Molokai, and Lanai for the last four years. Chef Nabavi also supports the efforts of Grow Some Good in Maui’s local schools by creating hands-on outdoor, edible classrooms to cultivate curiosity and connect students to their food sources, and inspire better nutrition choices.

MAUI RSVP
Nabavi Legacy Fund

► What is Maui RSVP?
Maui RSVP is a new semiannual dining promotion launched by award-winning Chef Paris Nabavi to raise money for vital Maui organizations. They are eight nonprofits that focus on youth in agriculture, arts, education and wellness—areas that are critical for the well-being of Maui’s next generation.  (RSVP - Restaurants Support Vital Programs)

► How does the program work?
For a 10-day period during the months of May (May 27 – June 5) and September (Sept. 23 – Oct. 2, 2016), participating restaurants will offer “50% discount on selected entrees from 5 pm – 8 pm” or a similar dining incentive exclusively for Maui RSVP. Participation fee by restaurants and food & beverage industry members will go directly to the Nabavi Legacy Fund for the eight nonprofits.

► Who is eligible to participate in Maui RSVP?
Both businesses and individuals—are invited to join. This includes:

• Chefs
• Restaurants
• Farmers
• Vendors
• Distributors
• Individuals
• Foundations

► How do I participate?
Restaurants are invited to join Maui RSVP by donating $1,000.00 to the Nabavi Legacy Fund. Others can donate any amount. We appreciate your contributions in all forms!

► How will the program be marketed?
All participants in the Maui RSVP program will be included in advertising placed locally in Maui No Ka ‘Oi Magazine (Sept. 2016), Pacific Media Group, Paradise Television / Visitor Channel and via public relations and social media. Marketing exposure will range from the restaurant’s name to logo and perhaps even a color photo on all promotional material, including print advertising, radio, television and social media.

► Who are the beneficiaries?
The eight beneficiaries of the Nabavi Legacy Fund are: Book Trust, Grow Some Good, Imua Family Services, Kids Cook / Teens Cook With Heart, Maui Academy of Performing Arts, Maui Culinary Academy, Maui Food Innovation Center, and Maui School Garden Network. These nonprofit organizations all share a commitment to enhancing the lives of Maui’s youth.

► How is the money disbursed?
Contributions go directly to the Nabavi Legacy Fund - 60% to Grants Central Station for annual distribution, 25% for Endowment, 15% for ongoing, annual administration, marketing and grant management by Grants Central Station. The Fund is managed by the Grants Central Station and will be distributed to the eight beneficiaries annually. The Maui RSVP program launched and is currently managed through a $20,000 grant made by the Makana Aloha Foundation.

► Why is Chef Nabavi launching this program?
Paris Nabavi, Chef / Owner of Sangrita Grill + Cantina and Pizza Paradiso Mediterranean Grill, and his wife Donna established the Nabavi Legacy Fund as a way to give back to the community they love. Longtime supporters of school garden programs, the Nabavis feel that connecting students to their food sources is the best way to inspire better nutrition choices.

By extending the Maui RSVP program to restaurants and food and beverage industry partners around the island, Chef Nabavi hopes to raise awareness of these vital programs and garner a greater network of support from both residents and visitors.

► Why should I participate?
As an involved island community, we need to support the organizations that help our children the most. Starting with their early experiences in school programs, Maui’s children can gain an appreciation and understanding of real food and healthy eating habits that will last them a lifetime.

All participants in the Maui RSVP program will gain public recognition in island-wide marketing materials for their support of these important efforts, only if they desire.

► How do I sign up?
To join Maui RSVP or for more information, email Charlene Ka’uhane.
• Confirm your participation and send your company logo via email to Charlene@KauhaneInc.com
• Restaurants can Issue check for $1,000 to Grants Central Station. Individual and others can issue a check for any amounts. In the memo section reference the Nabavi Legacy Fund/Maui RSVP.
• Others can donate any amount for this year or multiple years. In the memo section reference the Nabavi Legacy Fund/ Maui RSVP
• Mail check(s) to Charlene Ka’uhane, Ka’uhane Inc., 2099 Wells Street, Wailuku, HI 96793.

NABAVI LEGACY FUND
Maui RSVP
Meet the Beneficiaries
We are so pleased to help support the following eight beneficiaries through the Nabavi Legacy Fund: Book Trust, Grow Some Good, Imua Family Services, Kids Cook / Teens Cook With Heart, Maui Academy of Performing Arts, Maui Culinary Academy, Maui Food Innovation Center, and Maui School Garden Network. These vital nonprofit organizations focus on youth in agriculture, arts, education and wellness—areas that are critical for the well-being of Maui’s next generation.

WWW.SANGRITAGRILL.COM 
CHEFNABAVI.COM

7/22 DAN SOUZA, COOK’S SCIENCE, AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE, JOE ALTON, M.D., DISASTER PREPAREDNESS, STEVE EVANS

DAN SOUZA – CO-EXECUTIVE EDITOR, COOK’S SCIENCE - AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE (HOW A LITTLE SCIENCE CAN GO A LONG WAY IN THE KITCHEN) 

AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE

New, free digital property dedicated to the science of cooking launches in tandem with major revamp of AmericasTestKitchen.com

America’s Test Kitchen, the home cook’s essential resource for recipes that work, is announcing– Cook’s Science. Publishing both deeply reported stories and innovative recipes, Cook’s Science demonstrates how a little science can go a long way in the kitchen. Cook’s Science does not require a paid subscription to access its high-quality articles, recipes, and videos.

Cook’s Science is led by co-executive editors, Dan Souza and Molly Birnbaum. Souza, who graduated first in his class at the Culinary Institute of America, is a cast member of the top-rated America’s Test Kitchen television show. Birnbaum is an award-winning food journalist whose work has appeared in The New York Times, ARTnews magazine, Fast Company, NPR's Cognoscenti, Modern Farmer, and O, The Oprah Magazine.

The first Cook's Science feature follows the trip Birnbaum and Souza took to the Penn State Ice Cream Short Course, a week-long intensive class on the science of commercial ice cream. In its 124th year, the course is legendary in its field, and Birnbaum and Souza came back to the test kitchen with a deep understanding of the ice cream you buy in the supermarket, and how to use that information to make phenomenal ice cream at home (not an easy task!). The resulting story gives readers an inside look into the fascinating world of ice cream producers and production – and a killer recipe for Strawberry Ripple Ice Cream.

The launch of the Cook’s Science website will be followed by the publication of a major new cookbook in October, Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients, as well as a series of live events across the country this fall, which will feature Birnbaum and Souza telling the story of their pursuit of the perfect burger.

In addition to the launch Cook’s Science the company’s flagship website, AmericasTestKitchen.com, has been redesigned, with easier navigation, intuitive search, and faster video load times. New social media tools make it easier for readers to share favorite recipes, reviews, or videos with friends and followers. A new tabbed navigation makes the content-rich site much easier to use on mobile devices so fans can easily find the best brands of kitchen equipment and supermarket ingredients while they shop. Content-rich guides on paleo and gluten-free cooking have been added to the site. The company has also launched a new online shop with books as well as curated equipment kits that feature top-rated kitchen items vetted by the company’s legendary testing team.

ABOUT AMERICA’S TEST KITCHEN
America's Test Kitchen began with a single magazine title, Cook's Illustrated, which debuted in 1992. The America's Test Kitchen television show was launched in 2001, after which the company added Cook's Country magazine, a second television program, an online cooking school, three websites that offer recipes and online video, and a robust book program that publishes a dozen new titles a year, which regularly land on bestseller lists.

WWW.AMERICASTESTKITCHEN.COM


JOE ALTON, M.D., DISASTER PREPAREDNESS EXPERT & AUTHOR – HOW TO KEEP COOL (WHAT TO EAT AND DRINK) DURRING THE HOTT SUMMER MONTHS

DANGEROUSLY HOT TEMPERATURES EXPECTED THIS WEEK AS MASSIVE HEAT DOME ENVELOPS MUCH OF U.S.

A massive dome of high pressure in the upper atmosphere will grip the nation's midsection this week, providing favorable conditions for dangerously hot temperatures. In parts of the central U.S., heat index values will be up to 115 degrees at times during the second half of this week. The heat will also spread toward the Northeast and mid-Atlantic late this week into the weekend.

JOE ALTON, M.D., DISASTER PREPAREDNESS EXPERT & AUTHOR SAYS:
The ill effects due to overheating are called "heat exhaustion" if mild to moderate; if severe, these effects are referred to as "heat stroke". Heat exhaustion usually does not result in permanent damage, but heat stroke does; indeed, it can permanently disable or even kill its victim.  Heat stroke is preventable in many cases. The Arizona state department of health recommends the following:

• Drink at least 2 liters (about a half-gallon) of water per day if you are mostly indoors and 1 to 2 additional liters for every hour of outdoor time. Drink before you feel thirsty, and avoid alcohol and caffeine.
• Wear lightweight, light-colored clothing and use a sun hat or an umbrella to deflect the sun's rays.
• Eat smaller, more frequent meals instead of large ones.
• Avoid strenuous activity.
• Stay indoors as much as possible.
• Take regular breaks if you must exert yourself on warm days.

ABOUT DR. JOE ALTON
Joe Alton, M.D.  (www.doomandbloom.net/ ) is a disaster preparedness expert, member of the Wilderness Medical Society, and NY Times/Amazon bestselling author of the Survival Medicine Handbook and other books. Dr. Alton has also written the just-released and timely "The Zika Virus Handbook".  Dr. Alton is a well known speaker and host of The Doom and Bloom™ Survival Medicine Hour syndicated podcast.

WWW.DOOMANDBLOOM.NET


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.

7/21 DAVID BERNAHL, LOS ANGELES FOOD & WINE FESTIVAL, NICOLE NIELSEN, DUSTIN NICOLARSEN, THE DERBY RESTAURANT

DAVID BERNAHL – CO-FOUNDER, LOS ANGELES FOOD & WINE FESTIVAL (AUGUST 25-28, 2016)

SAVE THE DATE!
6th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS  AUGUST 25-28, 2016
Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management

WHAT:
The sixth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three-nights and four-days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food and drink culture.
In past years, the star-studded lineup has included 2016 James Beard Award winners Jon Shook and Vinny Dotolo as well as celebrated chefs Daniel Boulud, Thomas Keller, Jonathan Waxman, Tyler Florence, Curtis Stone, Giada De Laurentiis, Grant Achatz, , Rick Bayless, Duff Goldman, Michelle Bernstein, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Michael Symon, Roy Choi, Michael Chiarello, Scott Conant, Carlo Mirachi, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, Jet Tila, Andrew Zimmern and Graham Elliot, plus local favorites Tim Hollingsworth, Michael Cimarusti, Bruce Kalman, David LeFevre, Jessica Koslow, Ludo Lefebvre, Neal Fraser, Ori Menashe, Walter Manzke, Jason Neroni, Josef Centeno, Sang Yoon, Ricardo Zarate, Ben Ford, Alvin Cailan and Ray Garcia, to name a few.

In addition to the extraordinary culinary talent on-hand, Los Angeles Food & Wine has been lauded for its headlining musical performances from award-wining artists, including Questlove and The Roots, Beastie Boys founding member Mike D, 2015 Academy Award-winner Common, and Grammy-nominee Gavin DeGraw.

In the next several weeks, the festival will be announcing confirmed programming and participants for 2016.  Please continue to check www.LAFW.com for updates!

WHEN:                            
Thursday, August 25 through Sunday, August 28, 2016

WHERE:                    
Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall and The Broad museum (with closures along Grand Avenue, between 1st and 3rd street), the 6th annual Los Angeles Food & Wine festival will also feature tastings, dinners, lunches, seminars, cooking demonstrations, and special events located across parts of greater Los Angeles including Downtown, Beverly Hills, Santa Monica, Hollywood, and more.

WWW.LAFW.COM


NICOLE NIELSEN & DUSTIN NICOLARSEN, OWNER OF THE DERBY RESTAURANT – WINE DINNER DARIOUSH

ABOUT THE DERBY
The Derby World Famous Restaurant is an award–winning upscale dining establishment located in Arcadia, California that serves mouth watering cuisine to the San Gabriel Valley and surrounding communities. Since its inception in 1922 The Derby, due to its close proximity to the racetrack, has always attracted horse owners, celebrities, and racetrack enthusiasts. Year after year, decade after decade, The Derby has consistently delighted race fans with delicious food, an inviting ambiance, and excellent service.

The Derby is a full service restaurant with the capacity and experience to handle large parties, professional business meetings, celebrations, and special events. The Derby is well equipped to host your next event offering many amenities including: close proximity to Santa Anita Park, complimentary valet parking, patio dining, full bar, excellent wine list, free WiFi, banquet menus, and group friendly dining rooms. Join us today for an amazing dining experience...

HISTORY OF THE DERBY
In every era, fans delight to eat in restaurants of great athletes and celebrities. When Woolf purchased The Derby in 1938, he was at the top of his game. Racing had no competition from Super Bowls and television hype. It dominated much public radio interest and many daily newsprint inches. Even movie-house newsreels reported the preparation and conclusion of high stakes and match races. The $100,000 Stakes Race, the Santa Anita Handicap, was the richest prize in racing at the time. All these elements made Woolf a legend, and The Derby was where he could hold court away from the track. Who wouldn't want to be served in the eatery of one of the most recognized athletes of the day?

George Woolf envisioned his Derby Restaurant to be a gathering place for jockeys and race fans. It was planned as a source of retirement earnings that would allow him to reflect back on his hall of fame career. Each wall, adorned with memorabilia of prestigious horses and races, would cause diners to revisit glorious wagers and harrowing photo finishes. This vision has been fulfilled by the Sturniolo Family, who not only serve the food that delights customers, but also preserve the atmosphere made great by its connection to the sport of kings.

1938 was also the same year Seabiscuit became a thoroughbred legend. Imagine 10,000 fans arriving to watch - not a competitive race- but a simple workout. That was the fame of Seabiscuit. When he ran a race, crowds filled the stands and infields, President's cabinet meetings were delayed until radio broadcasts finished and the horse recorded more newspaper type inches than either FDR or Hitler. Horseracing existed before George Woolf and Seabiscuit, and The Derby restaurant has a history that precedes them, as well. Hudson M. Proctor was The Derby's founder.

Named the Proctor Tavern when it operated in 1922, its close proximity to the racetrack attracted horse owners and horse betters alike. In 1931, it moved to its present location, where only through your imagination can you hear the echoes of the day's last race called bounce off the foothills. It was here that George Woolf became co-owner in 1938 with his partner. Bill Peterson. Woolf was a premier rider and accepted only quality mounts. Fate brought him together with Seabiscuit when the scheduled jockey, Red Pollard, was injured. That was to place Woolf on Seabiscuit during a near miss in a photo-finish of the Santa Anita Handicap, and later, in a victorious match race against Triple Crown winner, War Admiral. These illustrious events added to the fame and mystique of both rider and horse. The storied success of its jockey-owner, increased The Derby's popularity.

In 1946, George Woolf was fatally injured when he was thrown from his mount "Please Me" during the running of the fourth race at Santa Anita Race Track on January 3, 1946. It is unclear if his horse stumbled or if he momentarily blacked out. The controversy would be debated, but it was clear a racing great was lost. Bronze statues of George Woolf and Seabiscuit remain at Santa Anita today, silently observing the atmosphere they helped to establish. Some believe that the spirit of George Woolf watches over the restaurant he helped to establish, as well.

Some of The Derby's great mementoes provoke intermingled memories of Woolf, Santa Anita, Seabiscuit and the Premier Stakes Races that made them great. As you enjoy The Derby's delightful ambiance you may picture yourself astride a horse in the starting gate viewing the field of appetizers and entrees. The Derby maintains its ties to the track all the way to the titles of its menu items. Like George Woolf you need to remain calm and not make too quick a selection. Woolf earned the reputation as the "iceman," a jockey able to carefully select the right moment to make his move, giving him the greatest advantage. You may want to let other members of your party select their dinners first, and only then calculate an order from one of the featured items. But The Derby's ultimate appeal is not in the imaginative setting but the pride of selection, food preparation and great service.

The great Seabiscuit was known for taunting other horses. He would allow them to run alongside, pacing himself until they had run themselves out and then simply pull away. The Derby is much like that. Allowing other steakhouses to flaunt themselves with braggadocios advertising, it quietly runs alongside knowing that its strength will show in the run toward the wire. Patrons may sample the fare elsewhere, but when it comes to placing their bets on the best dining in the San Gabriel Valley, they often return to The Derby.

WWW.THEDERBYARCADIA.COM

7/21 DAVID BERNAHL, LOS ANGELES FOOD & WINE FESTIVAL, NICOLE NIELSEN, DUSTIN NICOLARSEN, THE DERBY RESTAURANT

DAVID BERNAHL – CO-FOUNDER, LOS ANGELES FOOD & WINE FESTIVAL (AUGUST 25-28, 2016)

SAVE THE DATE!
6th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS  AUGUST 25-28, 2016
Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management

WHAT:
The sixth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three-nights and four-days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food and drink culture.
In past years, the star-studded lineup has included 2016 James Beard Award winners Jon Shook and Vinny Dotolo as well as celebrated chefs Daniel Boulud, Thomas Keller, Jonathan Waxman, Tyler Florence, Curtis Stone, Giada De Laurentiis, Grant Achatz, , Rick Bayless, Duff Goldman, Michelle Bernstein, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Michael Symon, Roy Choi, Michael Chiarello, Scott Conant, Carlo Mirachi, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, Jet Tila, Andrew Zimmern and Graham Elliot, plus local favorites Tim Hollingsworth, Michael Cimarusti, Bruce Kalman, David LeFevre, Jessica Koslow, Ludo Lefebvre, Neal Fraser, Ori Menashe, Walter Manzke, Jason Neroni, Josef Centeno, Sang Yoon, Ricardo Zarate, Ben Ford, Alvin Cailan and Ray Garcia, to name a few.

In addition to the extraordinary culinary talent on-hand, Los Angeles Food & Wine has been lauded for its headlining musical performances from award-wining artists, including Questlove and The Roots, Beastie Boys founding member Mike D, 2015 Academy Award-winner Common, and Grammy-nominee Gavin DeGraw.

In the next several weeks, the festival will be announcing confirmed programming and participants for 2016.  Please continue to check www.LAFW.com for updates!

WHEN:                            
Thursday, August 25 through Sunday, August 28, 2016

WHERE:                    
Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall and The Broad museum (with closures along Grand Avenue, between 1st and 3rd street), the 6th annual Los Angeles Food & Wine festival will also feature tastings, dinners, lunches, seminars, cooking demonstrations, and special events located across parts of greater Los Angeles including Downtown, Beverly Hills, Santa Monica, Hollywood, and more.

WWW.LAFW.COM


NICOLE NIELSEN & DUSTIN NICOLARSEN, OWNER OF THE DERBY RESTAURANT – WINE DINNER DARIOUSH

ABOUT THE DERBY
The Derby World Famous Restaurant is an award–winning upscale dining establishment located in Arcadia, California that serves mouth watering cuisine to the San Gabriel Valley and surrounding communities. Since its inception in 1922 The Derby, due to its close proximity to the racetrack, has always attracted horse owners, celebrities, and racetrack enthusiasts. Year after year, decade after decade, The Derby has consistently delighted race fans with delicious food, an inviting ambiance, and excellent service.

The Derby is a full service restaurant with the capacity and experience to handle large parties, professional business meetings, celebrations, and special events. The Derby is well equipped to host your next event offering many amenities including: close proximity to Santa Anita Park, complimentary valet parking, patio dining, full bar, excellent wine list, free WiFi, banquet menus, and group friendly dining rooms. Join us today for an amazing dining experience...

HISTORY OF THE DERBY
In every era, fans delight to eat in restaurants of great athletes and celebrities. When Woolf purchased The Derby in 1938, he was at the top of his game. Racing had no competition from Super Bowls and television hype. It dominated much public radio interest and many daily newsprint inches. Even movie-house newsreels reported the preparation and conclusion of high stakes and match races. The $100,000 Stakes Race, the Santa Anita Handicap, was the richest prize in racing at the time. All these elements made Woolf a legend, and The Derby was where he could hold court away from the track. Who wouldn't want to be served in the eatery of one of the most recognized athletes of the day?

George Woolf envisioned his Derby Restaurant to be a gathering place for jockeys and race fans. It was planned as a source of retirement earnings that would allow him to reflect back on his hall of fame career. Each wall, adorned with memorabilia of prestigious horses and races, would cause diners to revisit glorious wagers and harrowing photo finishes. This vision has been fulfilled by the Sturniolo Family, who not only serve the food that delights customers, but also preserve the atmosphere made great by its connection to the sport of kings.

1938 was also the same year Seabiscuit became a thoroughbred legend. Imagine 10,000 fans arriving to watch - not a competitive race- but a simple workout. That was the fame of Seabiscuit. When he ran a race, crowds filled the stands and infields, President's cabinet meetings were delayed until radio broadcasts finished and the horse recorded more newspaper type inches than either FDR or Hitler. Horseracing existed before George Woolf and Seabiscuit, and The Derby restaurant has a history that precedes them, as well. Hudson M. Proctor was The Derby's founder.

Named the Proctor Tavern when it operated in 1922, its close proximity to the racetrack attracted horse owners and horse betters alike. In 1931, it moved to its present location, where only through your imagination can you hear the echoes of the day's last race called bounce off the foothills. It was here that George Woolf became co-owner in 1938 with his partner. Bill Peterson. Woolf was a premier rider and accepted only quality mounts. Fate brought him together with Seabiscuit when the scheduled jockey, Red Pollard, was injured. That was to place Woolf on Seabiscuit during a near miss in a photo-finish of the Santa Anita Handicap, and later, in a victorious match race against Triple Crown winner, War Admiral. These illustrious events added to the fame and mystique of both rider and horse. The storied success of its jockey-owner, increased The Derby's popularity.

In 1946, George Woolf was fatally injured when he was thrown from his mount "Please Me" during the running of the fourth race at Santa Anita Race Track on January 3, 1946. It is unclear if his horse stumbled or if he momentarily blacked out. The controversy would be debated, but it was clear a racing great was lost. Bronze statues of George Woolf and Seabiscuit remain at Santa Anita today, silently observing the atmosphere they helped to establish. Some believe that the spirit of George Woolf watches over the restaurant he helped to establish, as well.

Some of The Derby's great mementoes provoke intermingled memories of Woolf, Santa Anita, Seabiscuit and the Premier Stakes Races that made them great. As you enjoy The Derby's delightful ambiance you may picture yourself astride a horse in the starting gate viewing the field of appetizers and entrees. The Derby maintains its ties to the track all the way to the titles of its menu items. Like George Woolf you need to remain calm and not make too quick a selection. Woolf earned the reputation as the "iceman," a jockey able to carefully select the right moment to make his move, giving him the greatest advantage. You may want to let other members of your party select their dinners first, and only then calculate an order from one of the featured items. But The Derby's ultimate appeal is not in the imaginative setting but the pride of selection, food preparation and great service.

The great Seabiscuit was known for taunting other horses. He would allow them to run alongside, pacing himself until they had run themselves out and then simply pull away. The Derby is much like that. Allowing other steakhouses to flaunt themselves with braggadocios advertising, it quietly runs alongside knowing that its strength will show in the run toward the wire. Patrons may sample the fare elsewhere, but when it comes to placing their bets on the best dining in the San Gabriel Valley, they often return to The Derby.

WWW.THEDERBYARCADIA.COM

7/21 DAVID BERNAHL, LOS ANGELES FOOD & WINE FESTIVAL, NICOLE NIELSEN, DUSTIN NICOLARSEN, THE DERBY RESTAURANT

DAVID BERNAHL – CO-FOUNDER, LOS ANGELES FOOD & WINE FESTIVAL (AUGUST 25-28, 2016)

SAVE THE DATE!
6th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS  AUGUST 25-28, 2016
Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management

WHAT:
The sixth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three-nights and four-days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food and drink culture.
In past years, the star-studded lineup has included 2016 James Beard Award winners Jon Shook and Vinny Dotolo as well as celebrated chefs Daniel Boulud, Thomas Keller, Jonathan Waxman, Tyler Florence, Curtis Stone, Giada De Laurentiis, Grant Achatz, , Rick Bayless, Duff Goldman, Michelle Bernstein, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Michael Symon, Roy Choi, Michael Chiarello, Scott Conant, Carlo Mirachi, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, Jet Tila, Andrew Zimmern and Graham Elliot, plus local favorites Tim Hollingsworth, Michael Cimarusti, Bruce Kalman, David LeFevre, Jessica Koslow, Ludo Lefebvre, Neal Fraser, Ori Menashe, Walter Manzke, Jason Neroni, Josef Centeno, Sang Yoon, Ricardo Zarate, Ben Ford, Alvin Cailan and Ray Garcia, to name a few.

In addition to the extraordinary culinary talent on-hand, Los Angeles Food & Wine has been lauded for its headlining musical performances from award-wining artists, including Questlove and The Roots, Beastie Boys founding member Mike D, 2015 Academy Award-winner Common, and Grammy-nominee Gavin DeGraw.

In the next several weeks, the festival will be announcing confirmed programming and participants for 2016.  Please continue to check www.LAFW.com for updates!

WHEN:                            
Thursday, August 25 through Sunday, August 28, 2016

WHERE:                    
Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall and The Broad museum (with closures along Grand Avenue, between 1st and 3rd street), the 6th annual Los Angeles Food & Wine festival will also feature tastings, dinners, lunches, seminars, cooking demonstrations, and special events located across parts of greater Los Angeles including Downtown, Beverly Hills, Santa Monica, Hollywood, and more.

WWW.LAFW.COM


NICOLE NIELSEN & DUSTIN NICOLARSEN, OWNER OF THE DERBY RESTAURANT – WINE DINNER DARIOUSH

ABOUT THE DERBY
The Derby World Famous Restaurant is an award–winning upscale dining establishment located in Arcadia, California that serves mouth watering cuisine to the San Gabriel Valley and surrounding communities. Since its inception in 1922 The Derby, due to its close proximity to the racetrack, has always attracted horse owners, celebrities, and racetrack enthusiasts. Year after year, decade after decade, The Derby has consistently delighted race fans with delicious food, an inviting ambiance, and excellent service.

The Derby is a full service restaurant with the capacity and experience to handle large parties, professional business meetings, celebrations, and special events. The Derby is well equipped to host your next event offering many amenities including: close proximity to Santa Anita Park, complimentary valet parking, patio dining, full bar, excellent wine list, free WiFi, banquet menus, and group friendly dining rooms. Join us today for an amazing dining experience...

HISTORY OF THE DERBY
In every era, fans delight to eat in restaurants of great athletes and celebrities. When Woolf purchased The Derby in 1938, he was at the top of his game. Racing had no competition from Super Bowls and television hype. It dominated much public radio interest and many daily newsprint inches. Even movie-house newsreels reported the preparation and conclusion of high stakes and match races. The $100,000 Stakes Race, the Santa Anita Handicap, was the richest prize in racing at the time. All these elements made Woolf a legend, and The Derby was where he could hold court away from the track. Who wouldn't want to be served in the eatery of one of the most recognized athletes of the day?

George Woolf envisioned his Derby Restaurant to be a gathering place for jockeys and race fans. It was planned as a source of retirement earnings that would allow him to reflect back on his hall of fame career. Each wall, adorned with memorabilia of prestigious horses and races, would cause diners to revisit glorious wagers and harrowing photo finishes. This vision has been fulfilled by the Sturniolo Family, who not only serve the food that delights customers, but also preserve the atmosphere made great by its connection to the sport of kings.

1938 was also the same year Seabiscuit became a thoroughbred legend. Imagine 10,000 fans arriving to watch - not a competitive race- but a simple workout. That was the fame of Seabiscuit. When he ran a race, crowds filled the stands and infields, President's cabinet meetings were delayed until radio broadcasts finished and the horse recorded more newspaper type inches than either FDR or Hitler. Horseracing existed before George Woolf and Seabiscuit, and The Derby restaurant has a history that precedes them, as well. Hudson M. Proctor was The Derby's founder.

Named the Proctor Tavern when it operated in 1922, its close proximity to the racetrack attracted horse owners and horse betters alike. In 1931, it moved to its present location, where only through your imagination can you hear the echoes of the day's last race called bounce off the foothills. It was here that George Woolf became co-owner in 1938 with his partner. Bill Peterson. Woolf was a premier rider and accepted only quality mounts. Fate brought him together with Seabiscuit when the scheduled jockey, Red Pollard, was injured. That was to place Woolf on Seabiscuit during a near miss in a photo-finish of the Santa Anita Handicap, and later, in a victorious match race against Triple Crown winner, War Admiral. These illustrious events added to the fame and mystique of both rider and horse. The storied success of its jockey-owner, increased The Derby's popularity.

In 1946, George Woolf was fatally injured when he was thrown from his mount "Please Me" during the running of the fourth race at Santa Anita Race Track on January 3, 1946. It is unclear if his horse stumbled or if he momentarily blacked out. The controversy would be debated, but it was clear a racing great was lost. Bronze statues of George Woolf and Seabiscuit remain at Santa Anita today, silently observing the atmosphere they helped to establish. Some believe that the spirit of George Woolf watches over the restaurant he helped to establish, as well.

Some of The Derby's great mementoes provoke intermingled memories of Woolf, Santa Anita, Seabiscuit and the Premier Stakes Races that made them great. As you enjoy The Derby's delightful ambiance you may picture yourself astride a horse in the starting gate viewing the field of appetizers and entrees. The Derby maintains its ties to the track all the way to the titles of its menu items. Like George Woolf you need to remain calm and not make too quick a selection. Woolf earned the reputation as the "iceman," a jockey able to carefully select the right moment to make his move, giving him the greatest advantage. You may want to let other members of your party select their dinners first, and only then calculate an order from one of the featured items. But The Derby's ultimate appeal is not in the imaginative setting but the pride of selection, food preparation and great service.

The great Seabiscuit was known for taunting other horses. He would allow them to run alongside, pacing himself until they had run themselves out and then simply pull away. The Derby is much like that. Allowing other steakhouses to flaunt themselves with braggadocios advertising, it quietly runs alongside knowing that its strength will show in the run toward the wire. Patrons may sample the fare elsewhere, but when it comes to placing their bets on the best dining in the San Gabriel Valley, they often return to The Derby.

WWW.THEDERBYARCADIA.COM

07/20 AFFORDABLE WINE EXPERT, LARRY LIPSON, DAVID HULL, THE HULABALLOER

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.




DAVID HULL, THE HULLABALLOER


ABOUT DAVE:
Dave Hull, aka "The Hullabalooer", is a Los Angeles radio personality voted one of the top ten LA radio personalities of all time. Born Jan. 20, 1934, he admits to being 77 with his personal addition herewith dated Mar. 3, 2011.

Hull began his radio career in Armed Forces Radio in Casablanca, Morocco and in commercial radio in 1955 at KGFL in Roswell, New Mexico. He reached Los Angeles' KRLA in 1963 as weekend relief and full time there on Jun. 6, 1964.

By the end of 1964, Hull's increasing popularity prompted one young female fan, Suzie Cappetta, to write and record a song entitled "Dave Hull The Hullabalooer", which quickly reached the local top 40 charts by early 1965. Hull became close with The Beatles during their 1965 and 1966 American tours. During that time, Hull taped approximately fourteen interviews with the band. He, along with Bob Eubanks, planned The Beatles' 1966 concert at the Chavez Ravine-Dodger Stadium. His work with the band earned him the honorary title of "fifth Beatle." Hull worked closely with The Beach Boys, The Dave Clark Five and The Rolling Stones during that period. In December 1965, Hull opened his "Hullabaloo" teen club on Sunset in Hollywood.

He got his nickname while working at WONE in Dayton, Ohio. Los Angeles radio historian Don Barrett quotes Hull as saying: "A woman wrote me from a hotel outside Dayton to say she couldn't stand all that hullabaloo. Well, Webster's defined it as a 'tumultuous outroar,' so I used it." Dave appeared (using the name David Hull) as a talent contest manager in an October, 1966 episode of "The Monkees".

Dave Hull was the first guest host on the nationally syndicated American Top 40 program, week ending November 6, 1971. ] He was heard in Los Angeles at the time on KGBS.

Hull hosted the nationally syndicated TV show "Matchmaker" in the late 1980s, reportedly seen in over 100 markets, a video version of his late 1970s "Lovelines" program heard on KMPC.

Today, Hull lives in Palm Springs, California and is now retired. He held the 6-midnight slot on one of the country's few remaining beautiful music stations, KWXY, from 1994 until his announced retirement in 2010. He also remains active as a voiceover for national radio and television commercials. Hull's book, Hullabaloo!: the (Mis)Adventures of L.A. Radio Legend Dave Hull was released in January 2013.

www.davehullthehullabalooer.com

07/19 IAN BLACKBURN, WINE LA, BEEKEEPER CELLARS, STARS OF PINOT, MINDFULNESS & MEDITATION EXPERT ANDY PUDDICOMBE, HOW TO IMPROVE HEALTH & HAPPINESS

IAN BLACKBURN – OWNER/FOUNDER, WINE LA & FOUNDER/CO-WINEMAKER, BEEKEEPER CELLARS – TALKS ABOUT A BIG EVENT COMING UP, STARS OF PINOT 

STARS OF PINOT
The best Pinot event of the year is back, and it's bigger and better than ever! Hosted by WineLA, STARS of Pinot 2016 will be held at the luxurious Sofitel Los Angeles at Beverly Hills. This "STAR"-studded event will feature over 200 Pinot wines created by 60 of the world's top producers. All guests will enjoy unlimited wine tasting, tray passed hors d'oeuvres, a silent auction benefitting the T.J Martell Charity and an assortment of breads, cheeses, and chocolate. VIP guests are invited to attend our VIP Pinot Panels with Discussions & Tastings, enjoy a delicious VIP Buffet, and receive a VIP Gift Bag packed with fabulous items to take home.

WHEN/WHERE:
JULY 20, 2016
SOFITEL LA at Beverly Hills
8555 Beverly Blvd
Los Angeles, CA 90048

TIME:
Trade: 12PM-3PM
VIP: 6PM
Gold: 7PM
Silver: 7:30PM
Event ends at 9:30PM

ABOUT BEEKEEPER CELLARS
Beekeeper Cellars is the vision of best friends and co-winemakers Ian Blackburn and Clay Mauritson. The two collaborated after adventurous individual careers in the wine business, and at last, decided to work together on a project of their own.

Clay, a 7th generation grape grower, and his family found themselves the owners of a significant slice of the Rockpile Appellation, through an amazing set of historical land transactions. The Mauritson family realized the potential and parented the creation of the ROCKPILE AVA. In 1998, Ian and Clay climbed the hill and watched the Madrone Spring Vineyard get planted, while discussing the future of Rockpile and the dream it represented.

In 2008, Clay saw the fruits of his family's labor taking shape and came to Ian with a unique opportunity to source some of the Rockpile fruit. He told Ian in the difficult days of 2008, “now is the time to get in and build the business and have it take shape as the market improves, and to not wait until business is strong as you will have a hard time getting access to the right quality assets.” Ian took heed of Clay’s wise comment and said "When your best friend is Clay Mauritson and he offers Rockpile fruit and to assist with winemaking…... you make Zinfandel.”

In Los Angeles, Ian operates a specialty wine marketing organization known as wineLA and has pioneered wine education for the past 20 years (since 1995) through www.learnaboutwine.com and www.wineLA.com.  Beekeeper Cellars is also involved in Ian’s Masters of Wine Thesis project and provides him the winemaking training he requires to help pass the difficult Masters of Wine exam...an ongoing pursuit.

ABOUT IAN BLACKBURN, CSW, JWE ¬ LEARNABOUTWINE & WINELA PROFESSIONAL SOMMELIER 
Ian drinks wine for a living and plans 50¬‐100 public and private events a year. Ian stays busy buying collectible wines for high profile clients, planning luxury wine  trips  for  his  audience,  hosting  corporate  events,  and  studying  for  his  Master of Wine. Since  1995,  LearnAboutWine  has  done  the  hard  work  of  building  a  better  culture for fine wine, opening the doors for more quality products to enter the  marketplace  and  has  taught  over  800,000  students.    With  a  reach  of  over 80,000  current  subscribers  and  followers,  LearnAboutWine  now  focuses  on  the  best  quality  events and classes, and wine credential programs which have graduated over 1000 wine students in the last 9 years with a Junior Wine Executive credential (JWE).

WWW.WINELA.COM
WWW.BEEKEEPERCELLARS.COM

MINDFULNESS & MEDITATION EXPERT ANDY PUDDICOMBE - FIND OUT HOW TO IMPROVE HEALTH & HAPPINESS FOR A YOUNGER AUDIENCE

World Famous Mindfulness & Meditation Expert Andy Puddicombe Explains Why a Meditation App with 7 MILLION Users has a NEW Version for Kids 

A great deal has been written about how a positive attitude can greatly improve the overall health of a person.    That’s just one of the important reasons that Andy Puddicombe and Rich Pierson developed a program and a wildly successful app to teach people mindfulness and meditations.   In fact, Headspace is meditation app on a mission to improve the health and happiness of the world that has more than 7 million worldwide users.  It’s been so successful that Puddicombe is launching Headspace for Kids, introducing mindfulness meditation to a new, younger audience.

The Kids series provides short meditations designed especially for children from toddlers to pre-teens, with the aim of giving them the very best start in life. It focuses on five key, child-development topics with the aim of introducing meditation at an early age. Themes such as Kindness, Focus, Sleep, Calm and Wake Up are introduced that can help with issues facing children and parents.

ABOUT ANDY PUDDICOMBE: 
In his early 20s, Puddicombe traveled to the Himalayas to study meditation on a journey that took him around the world, culminating with ordination as a Tibetan Buddhist monk.  This inspirational speaker then completed a degree in Circus Arts, and has combined entertainment skills with an inspirational message that has mesmerized audiences around the world and made him a widely sought-after speaker.  Puddicombe is the author of two books, available in 25 countries and 10 languages. He has been featured widely in international press, appearing in Vogue, NYT, FT, Entrepreneur, Men’s Health and Esquire, to name but a few. He also makes regular appearances on TV and online, having been featured on BBC, Dr Oz, Netflix and TED.

07/18 NICOLE FELICIANO, SUMMERTIME FAMILY FUN GUIDE, U.S. OLYMPIC TEAM HOPEFUL PERRY BAKER, MILK LIFE® CAMPAIGN

NICOLE FELICIANO - YOUR ULTIMATE SUMMERTIME FAMILY FUN GUIDE FOR BUSY PARENTS

FUN IN THE SUN!

Your Ultimate Summertime Family Fun Guide for busy parents!

Summertime and the living is easy…well almost!  Our summer is packed with plans; from family vacations to backyard bashes to rainy days at home.  Let’s get into gear for some summer fun and really enjoy the pleasures of the season. Here with some of her best tips to help all of us live more simply during the long, lazy days of summer is Momtrends founder, Nicole Feliciano.

ABOUT NICOLE FELICIANO:
Nicole Feliciano, is Founder and CEO of Momtrends. After graduating from Vanderbilt with a degree in English Literature, Nicole ventured into the (sometimes) glamorous world of advertising. In 1997, she switched gears and went to work for Ralph Lauren–combining her business acumen with her love of fashion. In her seven year career with the luxury brand, Nicole managed retail stores and eventually landed a coveted position at the corporate headquarters in NYC. Soon after that Nicole became a freelance writer and began contributing to Babble.com, Time Out New York Kids, and many more online and paper publications. Momtrends launched in 2007 and continues to provide the latest news on things trendy and cool for moms. Momtrends is packed with fashion tips and trend reports aimed to help busy, style-starved women keep in touch with what’s hip and cool. When she’s not scoping out fads and fashions, you can find Nicole in NYC with her two young daughters and extremely patient husband.


U.S. OLYMPIC TEAM HOPEFUL PERRY BAKER - MILK LIFE® CAMPAIGN

Rugby is making its comeback at the Olympic Games this year (hasn’t been in the Olympics since the 1920s and the United States are the reigning champs!). Perry Baker, a leading star in the sport, who currently plays for the United States National Rugby Sevens Team is on hand and available on Monday, July 18. Perry became an overnight sensation after running in four tries as the USA crushed New Zealand back in May.

Baker’s training to earn a spot on Team USA and compete in the Olympic Games drives him to work hard, train hard and eat a balanced diet — every single day – on his road to Rio, and beyond. Team USA athletes know what it takes to build a champion: a lifetime of determination and training, countless competitions, years of fueling their bodies with the right foods and beverages and unwavering support from mom and dad.

ABOUT PERRY BAKER:
Perry Baker is an American rugby sevens player and hopeful member of the Men’s Rugby Sevens U.S. Olympic Team for the upcoming Rio Games. Baker played college football for NCAA Division II Fairmont State University in West Virginia. He graduated from Fairmont State in 2010 with a degree in Criminal Justice. Baker was signed by the Philadelphia Eagles of the NFL, but he suffered a knee injury that cut short his NFL career. Baker played for two years for the Pittsburgh Power in the Arena Football League during 2012 and 2013.

Rugby career
Baker had dabbled in rugby since 2006, when he was introduced to the sport by Brian Richardson, the coach of Daytona Beach Rugby who was also one of Baker's American football high school coaches. Baker played with the Daytona Beach Coconuts in 2012, leading them to a ninth-place finish at the club sevens national tournament.

Baker took up rugby full time in 2013 and joined the Tiger Rugby Academy in Columbus, Ohio, working under coach Paul Holmes. Baker signed a full-time contract with the U.S. Eagles in July 2014 to join the residency program at the U.S. Olympic Training Center in San Diego, California. He made his debut at the 2014 Gold Coast Sevens in Australia.

Baker was involved in an incident at the 2014 South Africa Sevens when the United States were playing against South Africa, a fan invaded the rugby field and tackled him. Baker retaliated by kicking him, he later apologized for his actions on Twitter.

Milk Life® campaign

7/15 MASTER BEER SOMMELIER MARC STROOBANDT, GOOGLE SEARCH TRENDS EXPERT DANIELLE BOWERS, STEVE EVANS THE MOVIE GUY

JULY IS THE PEAK OF BARLEY HARVEST SEASON SO MASTER BEER SOMMELIER MARC STROOBANDT IS HERE TO TALK ABOUT WHY AND HOW BARLEY IS THE SOUL OF BEER

Marc Stroobandt is a leading authority in the art and science of food and beer pairing as a Master Beer Sommelier, taking his unique and entertaining approach across the globe. Stroobandt provides beer training and education, presentations and activations at various outlets in the U.S. and internationally. Stroobandt is an accredited trainer for the BIIAB (British Institute of Innkeeping Awarding Body) and has trained through the Institute of Brewing and Distilling, in affiliation with the Beer Academy. He has been named to the Honorary Knighthood in the Order of the Mashing Staff in recognition of his professional expertise and services for the promotion of beer and beer culture.

Master Beer Sommelier, Marc Stroobandt can chat about barley and beer. Marc can talk about the history of this ancient grain and barley’s role in beer. He can discuss how barley’s role in beer is similar to yeast in bread, essential for fermentation, and responsible for beer’s color, flavor, mouthfeel and aroma.  Marc can also chat about how different beer styles complements foods made with barley, from soups to breads to salads, and share some of his favorite recipes and pairings.

BARLEY – THE “SOUL OF BEER”

• Beer’s four core ingredients are barley, water, hops and yeast.
• Barley is one of the world's oldest cultivated cereal grains
• Barley is the “soul” of beer. There’s a saying, “No barley = no beer.”
• Malted barley gives beer its color, malty sweet flavor, body, head and the natural sugars for fermentation. It comes in a variety of colors, flavors, and degrees of roastiness that affect the color and taste of the beer.

HISTORY OF BARLEY

• Ancient Egyptians used barley to brew beer and as currency. Essentially they used barley money to buy barley beer.
• Everyone gives hops the credit for beer, but barley gives beer its beautiful range of colors, sweetness, and that unmistakable aroma we all know and love.
• Barley is one of the most versatile grains and is found all over the world in cereals, soups, baked goods and of course, beer.
• Back in the roman gladiator days, fighters would eat barley for breakfast before they fought in the Coliseum, earning them the nickname “barley men.”

DANIELLE BOWERS - GOOGLE SEARCH TRENDS EXPERT - WEEKLY TOP SEARCH TRENDS STEVE EVANS - THE MOVIE GUY

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.

TOP TRENDS:
• Pokemon Go
• Trump’s VP
• U.S. Women’s Gymnastics
• Jennifer Aniston
• Theresa May

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.

7/14 MARK TARBELL, TARBELLS AND TARBELLS WINE STORE, AUTHOR MARK WILL-WEBER, DRINKING WITH REPUBLICANS AND DEMOCRATS

MARK TARBELL – OWNER, TARBELLS AND TARBELLS WINE STORE    

Mark Tarbell (the only winning competitor on the 5th season of "Iron Chef America") opened Tarbell's in 1994. Previously he had studied in Paris at the l'Academie du Vin and earned a Grande Diplôme d'Etude Culinaire from Ecole du Cuisine La Varenne. Mark and his restaurants (he also owns The Oven in Denver) have earned more than 50 city and industry awards, including a "Best Restaurant" from Food and Wine magazine and a nomination as "Best Chef - Southwest" by the James Beard Foundation.

Tarbell’s is a friendly neighborhood atmosphere that features light woods and white tablecloths, a sweeping bird’s-eye maple bar, and exhibition kitchen. We also offer an award winning wine list and an extensive wine by the glass menu.
• Unusually versatile and accommodating
• A philosophy of fresh, simple, really good food
• Seafood from the best places in the world
• Meats hand selected and aged just for us
• Produce from local farmers since Day One

We do all this in an atmosphere of refined relaxation with an attention to service that's becoming a lost art.   And our barrel-aged cocktails aren't bad, either

TARBELLS WINE STORE
Mark Tarbell has opened The Wine Store right next to his award winning restaurant, Tarbell's, on the southeast corner of 32nd Street and Camelback. In a world of big-box wine retailers which specialize in acres of shelving and discount pricing, Mark introduces an intimate, service-driven experience that returns to the celebration of wine not as a commodity but as an art.  Call The Wine Store a gallery...for grapes. His selections bring you the finest examples of winemaking, but rest assured the prices rival, and in many cases are lower then, national retail prices.  Yes, even big box prices.   With these cost-conscious choices you also receive individual and expert guidance from a friendly, enthusiastic staff.  No wine snobs here!  Come in and find out what makes shopping at The Wine Store as enjoyable as a glass of  really good Champagne!

MORE ABOUT MARK TARBELL
Mark's wine wanderings began more than 30 years ago, when he studied at l'Academie du Vin in Paris under Peter Vezan.  His multi-layered career in hospitality has included his position, at age 23, as the youngest Food & Beverage Director ever of a five star resort (The Boulders in Carefree).  He opened Tarbell's Restaurant in 1994 and built an award-winning wine list.  In the past 20 years he has served annually as a judge for the L.A. International Wine Competition and has authored articles in Wine & Spiritsand other national magazines.  He has been the wine columnist for The Arizona Republic since 2004.

WWW.TARBELLS.COM
WWW.TARBELLSWINESTORE.COM


AUTHOR MARK WILL-WEBER - DRINKING WITH REPUBLICANS AND DRINKING WITH DEMOCRATS  - HILARIOUS DRINKING STORIES FROM WHITE HOUSE ADMINISTRATIONS, BAR TIPS, AND LOTS OF COCKTAIL RECIPES 

FUN POLITICAL DRINKING BOOKS…
In light of this intense and insane election season, what's better than mixing up a presidential libation to survive the election? Author Mark Will-Weber is publishing his two newest books Drinking with Republicans and Drinking with Democrats just in time for this summer's conventions. These fun books include hilarious drinking stories from Republican and Democrat White House administrations, bar tips, and lots of cocktail recipes.

 Mark can create a cocktail recipe representative of each party. He also tells some of the funniest presidential drinking stories and gives a recipe for a favorite presidential libation, like FDR's signature rum swizzle or Richard Nixon's go-to drink

Drinking with the Republicans: The Politically Incorrect History of Conservative Concoctions
This election year, celebrate the Republican Party by drinking like a Republican! Organized by president, this fun gift book is full of cocktail recipes, bar tips, and hysterical drinking anecdotes from all Republican White House administrations.
• Which president liked to mix whiskey, vodka, and orange juice?
• Who had a trick for hiding the labels of cheap wine?
Drinking with the Republicans is the bar guide with a twist that all political buffs will enjoy!

Drinking with the Democrats: The Party Animal's History of Liberal Libations
This election year, celebrate the Democratic Party by drinking like a Democrat! Organized by president, this fun gift book is full of cocktail recipes, bar tips, and hysterical drinking anecdotes from all Democratic White House administrations.
• Which Southern man drank Snakebites?
• How did Jackie-O like her daiquiris?
Drinking with the Democrats is the bar guide with a twist that all political buffs will enjoy!

07/13 AFFORDABLE WINE EXPERT, LARRY LIPSON, JONATHAN BENNETT, CAKE WARS & CUPCAKE WARS

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 AND TELEVISION HOST JONATHAN BENNETT - CAKE WARS & CUPCAKE WARS RETURN WITH FRESHLY BAKED NEW EPISODES ON FOOD NETWORK 

GET A SNEAK PEEK AT WHAT IS COMING UP ON THE NEW EPISODES WITH ACTOR AND HOST, JONATHAN BENNETT

 It’s a sugar lover’s fantasy, Monday nights on Food Network this summer. Cake Wars and Cupcake Wars return with freshly baked new episodes of these sweet competitions – a sugar rush for fans everywhere!

The stars shine as CUPCAKE WARS returns with all-new celebrity filled episodes. It’s an all star cupcake showdown as celebrity contestants prove their baking skills on special new episodes of Cupcake Wars, beginning July 11th and airing Mondays at 8 pm ET / PT on Food Network. In each episode four famous faces will compete in three rounds of elimination challenges for the chance to debut their creation at a major event and to win a donation to their favorite charity. The celebrity contestants competing for cupcake glory include Adrienne Bailon, Drake Bell, Julissa Bermudez, Yvette Nicole Brown, Brooke Burke-Charvet, Charlie & Max Carver, Coolio, Ron Funches, Lori Greiner, Bob Harper, Hannah Hart, Perez Hilton, Grace Helbig, Shawn Johnson, Carson Kressley, NeNe Leakes, Vanessa Marano, Katherine McNamara, Heather Morris, Lamorne Morris, Audrina Patridge, Antonio Sabato Jr., Molly Sims, Lea Thompson, Emeraude Toubia, Nick Young, and Johnny Weir.  Each will be challenged to design cupcakes that match a unique theme including everything from cheerleaders to the iconic Hello Kitty and Josie and the Pussycats, from Medieval Times to the classic game Twister, and to the popular children's character Matilda.

CAKE WARS follows with all new episodes Mondays at 9pm ET / PT featuring four bakers vying for the opportunity to display their extraordinary cake creations at a big event, and for the grand prize of $10,000! The talents and imagination of the contestants are tested in two rounds of specially-themed challenges, where they must race against time to design mind-blowing cakes that will impress with their taste and presentation.

ABOUT JONATHAN BENNETT:
Jonathan Bennett, best known for his role in the smash hit Mean Girls (with Tina Fey, Linsey Lohan and Rachael McAdams), is the host of Food Network’s Cake Wars, Cupcake Wars, Cake Wars: Christmas, and Christmas Cookie Challenge . Bennett starred in the romantic comedy Lovewrecked and starred as Bo Duke in Warner Bros.' prequel to The Dukes of Hazzard; the comedy   Party Vegas; in Fox’s sequel to the hit comedy Cheaper by the Dozen, as Steve Martin’s antagonistic son-in-law; and in the title role of National Lampoon's Van Wilder: Freshman Year. He became a fan favorite on Dancing with the Stars and demonstrated his hosting skills on MTV’s competition series Copycat. Most recently, Bennett executive-produced and starred in the film Authors Anonymous opposite Kaley Cuoco. Fans can relive top moments when the stars and sweets align, and can check out the celebrity cupcake creations and the winners' displays at FoodNetwork.com/CupcakeWars, and can join the conversation using #CupcakeWars. For even more sweet fun, fans cancheck out the images and recipes of the winning cakes, hilarious behind-the-scenes videos of Jonathan Bennett with the judges on set and more at FoodNetwork.com/CakeWars. They can also weigh in on their favorite designs on Twitter using #CakeWars.

WWW.FOODNETWORK.COM