8/31 LARRY LIPSON, ROBYN YOUKILIS, GO WITH YOUR GUT: THE INSIDER'S GUIDE TO BANISHING THE BLOAT WITH 75 DIGESTION-FRIENDLY RECIPES

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.


WELLNESS EXPERT AND AUTHOR ROBYN YOUKILIS TALKS ABOUT HER BOOK GO WITH YOUR GUT

Go with Your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes

Through her health coaching practice based in New York and Los Angeles, certified wellness expert, television personality, and health writer Robyn Youkilis has helped thousands of people discover the real reasons why they feel like their bodies just aren’t listening to them, reconnect with that gut instinct, and learn how to make choices from that place of inner wisdom.

In Go With Your Gut: The Insider’s Guide to Banishing the Bloat with 75 Digestion-Friendly Recipe, you will get the what, why, and how of creating a truly healthy lifestyle. Each chapter includes a practice to reinforce Robyn’s simple, yet effective, lessons, along with 75 healthy, easy and insanely delicious recipes. I hope that you had a chance to look at the review copy of the book which should have arrived last week.

Robyn can talk about a wide range of topics like: 
• why fad diets are not effective
• what our body needs to lose bloat and shed pounds
• a whole chapter on how to build a better bowl with healthy and delicious one-bowl meals
• the power of Sauerkraut, and what foods promote good digestive health
• She can even make talking about water fun and lively

Robyn has been interviewed as a body image expert on The Today Show, CBS News, and Anderson, and in such publications at The Wall Street Journal, Men’s Fitness, Seventeen, Fitness, Real Simple, and Redbook. Here are a few clips:

With these practices and recipes Robyn can teach you everything that you need to learn to listen to your body and love your life.

Go with Your Gut includes over 75 beautifully photographed and insanely delicious recipes that are adaptable for everyone from paleo to vegan, including:
• The good for you Chocolate Cake
• Superhuman Breakfast
• Simple Homemade Sauerkraut
• Gluten-free and dairy-free Biscuits
• The Perfect Detox Salad
• and MORE!

GOWITHYOURGUTBOOK.COM

8/30 CHEF CLAUD BELTRAN, SHANGHAI, CUSHING DONELAN, DONELAN FAMILY WINES

RESTAURANTUER CHEF CLAUD BELTRAN CALLING IN FROM SHANGHAI, CHINA 

ABOUT CHEF CLAUD BELTRAN:
Passion, commitment to excellence, integrity, humor and a sense of adventure these words begin to sum up Chef Claud Beltran. An exotic mix of Mexican and Lebanese heritage, Chef Beltran was exposed to various ethnic foods at an early age. After being mentored by Master Chef Thomas Keller, Chef Beltranset out to make his own name. For over a quarter century Claud Beltran has established himself as one of Los Angeles preeminent chefs. With his accomplished staff he creates culinary delights and fantastic designs that please all the senses. His experinence with multiple venues makes your event experience seemless and his excuiste palate for food and wine makes your meal one to top all others.

ABOUT THE EATERY ON ALLEN:
488 North Allen Avenue
Pasadena, CA 91106

Welcome to The Eatery by Claud & Co Catering in Pasadena. We are proud to feature a relaxed open-kitchen restaurant where once a month there’s a new theme of food. One month may focus on a region or culture of food and then the next month centers around specific ingredients indicative of the time period. We always follow the seasons and source local foods. The Eatery is an extension of our catering company. After so many years of catering and menu planning, we thought, “Why not share this idea with the public?”

The “& Co.” part of Claud & Co. to us is an important part of what we do. Our staff has worked together for a long time and we would like to welcome you to join our “family” for dinner. We look forward to meeting you.

Our unique dining experience will be available Tuesday through Friday evenings. We have saved Saturday through Monday nights for private dining of groups with twelve or more and private catering off site.

ABOUT BACCHUS KITCHEN:
1384 Washington Blvd.
Pasadena, CA 91104

How it all started...
Our extension to Bacchus’ Kitchen started in the spring of 2014. As I drove by and saw a for lease sign, I saw the potential for further serving a great neighborhood that we were already serving at The Eatery location. We are also a catering company and service many functions on the San Gabriel Valley. Since that part of the business kept growing, it was difficult functioning out of a 1400 square foot location that was taxing all elements of the business.  Construction and design started in the spring of 2014 and completed 8 months later into was is now Bacchus’ Kitchen. The kitchen has proved efficient for catering and banquets as well serving the dining room and patio. We wanted a relaxed, casual atmosphere for the neighborhood with one of the other elements involved at Bacchus is our music program that features a monthly concert of top tier jazz musicians. We have made friends with artists from all over the country who have graced the Bacchus Live stage and we are very grateful. We are very involved in local charities and gladly use our space for events supporting many different groups. We hope you join us soon and visit either Bacchus’ Kitchen or the Eatery on Allen.

ABOUT CLAUD & CO CATERING:
Are you planning a special event? Perhaps an engagement party, a wedding anniversary, a 50th, 60th or a 21st birthday celebration? Let our private catering services help turn it into an event to remember.

WWW.EATERYONALLEN.COM
WWW.BACCHUSKITCHEN.COM
WWW.CLAUDANDCO.COM


CUSHING DONELAN - DIRECTOR OF MARKETING, DONELAN FAMILY WINES

OUR FAMILY
We are a small, boutique winery in Sonoma County producing Chardonnay, Pinot Noir, Syrah, Grenache, and Roussanne. We have elected to prize quality over all other factors. Simply put, we think wine should taste great – with every vintage and every grape, this is our ultimate priority and our greatest motivation.

We believe that the best wines are not made but discovered and we take pride in the responsibility and privilege of distilling for your pleasure the greatest qualities and natural variations in a vineyard and a variety. We start with great terroir, because site trumps all variables, and we proceed with extreme selectivity, conscientious winemaking, and extensive blending trials.

ABOUT CUSHING DONELAN: Director Of Marketing
Cushing Donelan brings diverse experience in brand development and entertainment production to his role at Donelan Family Wines. Never one to sit on the sidelines, Cushing saw the opportunity to enhance the brand’s evolution and create new partnerships, and was eager to dig his hands into the family business.

Truly a man of many interests, Cushing studied art history and studio art in college, including sculpture and metalwork. Following a backpacking trip to explore art and architecture throughout Europe, however, his growing interest in arts and entertainment led him to California to pursue a career in production. Through a series of internships, Cushing assumed an executive assistant role for actor Matthew McConaughey and McConaughey’s company, j.k. livin productions.

In this role, Cushing assisted in the launch of j.k. livin’s clothing line, music label, and charitable foundation, in addition to the development of the company’s television and film projects. Gaining valuable experience in business management, branding and production, Cushing went on to create the production company oneinarow, developing scripted and non-scripted television series – a company he remains involved with while working at Donelan Family Wines.

Cushing graduated from Amherst College in Amherst, Mass., with a degree in Fine Arts. He now resides in Venice Beach, Calif., with his wife and daughter and enjoys being active in the community, playing hockey and lacrosse, and connecting with friends over a bottle of wine.

WWW.DONELANWINES.COM

8/29 CHRIS BRODY, DIGIORNO CHEF CHARLIE OWEN, HULA GRILL KAANAPALI, THE HAWAII FOOD AND WINE FESTIVAL

CHRIS BRODY - MARKETING MANAGER, DIGIORNO - TALKS ABOUT DIGIORNO’S NEW PRODUCTS AND INNOVATIONS WORK 

ARTISAN STYLE MELTS
Snack-sized melts with fine cheese and premium toppings on artisanal focaccia bread. New Artisan Style Melts are the perfect snack anytime.

DIGIORNO® Artisan Style Melts start with authentic focaccia bread – crispy on the outside and tender and delicious inside. Topped with carefully selected, premium ingredients, these melts make the perfect snack or mealtime accompaniment.
• PEPPERONI SPECIALE
• SPICY SAUSAGE POMODORO
• CHICKEN BRUSCHETTA
• QUATTRO FORMAGGI/FOUR CHEESE

A PIZZA HISTORY
We’ve come a long way from our Chicago roots, but we’ve always stood by the deliciousness of fresh-baked pizza. From thick to thin and everything in between, we have something for everyone..

ORIGINAL RISING CRUST
We introduced the world to an oven-ready, rising crust pizza more than two decades ago. And we haven’t looked back since. Our self-rising crust has big, juicy toppings that are paired with our signature sauce for the fresh baked taste of delivery pizza in your very own home.

IT'S SIMPLE. Our passion is pizza. Great pizza. Amazing pizza. The pizza you deserve. We make the kind of pizza that makes your mouth water and your senses celebrate. With a crust that rises to every occasion. And toppings that never cease to amaze. Pizza created from the knowledge that the freshest taste, comes baked from the freshest place – your oven. This is pizza that delivers on delicious every time, because... It’s not delivery, it’s DiGiorno.

WWW.DIGIORNO.COM


CHEF CHARLIE OWEN – EXECUTIVE CHEF, HULA GRILL KAANAPALI TALKS INVOLVEMENT WITH THE HAWAII FOOD AND WINE FESTIVAL

JOIN US AS WE CELEBRATE THE HOSPITALITY, CULTURE AND CUISINE OF THE HAWAIIAN ISLANDS.

Our oceanfront, open-air restaurants invite you to relax in the warm ambiance of a plantation era beach house while savoring Hawaii regional seafood. Here fresh fish and locally grown produce are combined to create amazing menu offerings that are as colorful as they are flavorful and are rivaled only by the spectacular ocean view from our beachfront locations.

ABOUT CHARLIE OWEN
Accomplished and award winning chef, Charlie Owen learned to cook as a child with family members using fresh produce, fish and game from the family farm where he grew up around Louisville Kentucky. Farm to table is just what they did, long before it was cool. After receiving a culinary degree from Sullivan Universality in Louisville, Charlie went on to train in top restaurants and caterers in Aspen Colorado before becoming personal Chef for a prominent Aspen and Memphis family. He made his first appearance in Maui kitchens in 2001 as a line cook at Mama’s Fish house. He would soon meet his wife there and start building their family. Charlie spent the next few years back in Louisville running several successful restaurants before accepting an Executive chef position at Yum! Brands headquarters. Here he enjoyed many successes including development of an onsite organic garden for use in the food outlets over their two campuses.

LEGACY OF ALOHA (BY T S Restaurants)
“Legacy of Aloha” is the name given to our company’s charitable efforts. It takes on many forms and faces, but is grounded in the spirit of giving without an expectation of receiving anything in return. Impacting our local communities in a lasting, positive way is at the core of the T S philosophy and value system.

Our primary focus is to support locally based organizations with causes that are close to our hearts such as combating hunger, preserving our natural resources perpetuating the Hawaiian culture, and supporting our kupuna or elderly.

We are very proud of the special role Legacy of Aloha plays in our company as it embodies an important part of the vision our Founders, Rob and Sandy, had for T S Restaurants. It keeps us focused on giving back and making an impact right in our backyards in each one of the communities that T S calls home.

HULAGRILLKAANAPALI.COM

8/26 RICHARD SHADYAC JR., ST. JUDE CHILDREN’S RESEARCH HOSPITAL, CELESTINO DRAGO, DRAGO CENTRO, IL PASTAIO, DRAGO BAKERY, STEVE EVANS

RICHARD SHADYAC JR. - PRESIDENT & CHIEF EXECUTIVE OFFICER OF ALSAC -  ST. JUDE CHILDREN’S RESEARCH HOSPITAL INVITES US TO JOIN IN THE FIGHT AGAINST CHILDHOOD CANCER

St. Jude Children’s Research Hospital® Invites Viewers to  Help End Childhood Cancer - Together

This year, parents of 16,000 children in the U.S. will hear the words: “Your child has cancer.” One in five of those children diagnosed will not survive. For more than 50 years, St. Jude has changed the way the world understands, treats and defeats childhood cancer, helping push the overall childhood cancer survival rate from 20 percent to 80 percent. As cancer remains the No. 1 cause of death from disease in children under the age of 14, there is much work left to be done. St. Jude Children’s Research Hospital won’t stop until no child dies from cancer.

But St. Jude can’t do it alone. September is Childhood Cancer Awareness Month and St. Jude Children’s Research Hospital is amplifying its efforts to raise awareness and funds for research and treatment in various ways. One way people can join the fight is by participating in one of 61 St. Jude Walk/Run to End Childhood Cancer events across the country. Richard (Rick) Shadyac Jr., President and Chief Executive Officer of ALSAC, the fundraising and awareness organization for St. Jude Children’s Research Hospital, will be available for live interviews and joined by the mother of a St. Jude patient.

Richard (Rick) Shadyac Jr. was named President and Chief Executive Officer of ALSAC, the fundraising and awareness organization for St. Jude Children’s Research Hospital, in September 2009. His father was one of the first members of the Board when the late entertainer Danny Thomas opened St. Jude in 1962 and Rick has continued that tradition, supporting St. Jude his entire life as a volunteer, board member and today as president and CEO. It will cost nearly $1 billion to operate St. Jude this year and ALSAC is responsible for raising more than 75 percent of those funds. Today, St. Jude is the No. 1 health not-for-profit in the U.S. and one of the preferred companies in the U.S. where millennials want to work.


CELESTINO DRAGO – EXECUTIVE CHEF/OWNER OF DRAGO CENTRO, IL PASTAIO, DRAGO BAKERY, DRAGO CATERING – NEWEST LOCATION AT THE PETERSON AUTO MUSEUM

DRAGO CENTRO
Chef Celestino Drago’s contemporary Italian masterpiece, Drago Centro offers innovative twists to authentic Italian dishes. Drago Centro has become one of the foremost dining establishments in Downtown Los Angeles, featuring stunning contemporary design, the 9,500 square-foot restaurant boasts an open kitchen, a private dining rooms, and a demonstration kitchen housed in what was once the vault of City National Bank. At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair. The lunch and dinner menus at Drago Centro feature a wide range of options, from hand-cranked pastas, savory steaks and elegant desserts sure to end the meal on a sweet note.

ABOUT CHEF CELESTINO DRAGO
Chef Celestino Drago has played an integral role in the ever-evolving dining scene in Los Angeles for over two decades. Originally from Sicily, Celestino is regarded as one of the pioneers of Italian Cuisine in the US and has become one of Los Angeles’ most celebrated chefs, with honors ranging from Food & Wine Magazine selecting him as a “Best New Chef” to being an invited guest chef at the James Beard House in New York on multiple occasions and is the current Food Fare 2014 Chef of the Year.

From his affable demeanor to his inventive and delicious takes on Italian fare, Chef Celestino Drago has helped lay the groundwork for Italian cuisine in America today.

Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while simultaneously working at a restaurant in the city of Pisa called Pierino.  It was there that realized he “loved everything about the restaurant business.” Recognizing his culinary potential, the chef at Pierino worked closely with him and, in just three short years, Celestino took over as chef.

In 1979, Celestino was hired as chef at Los Angeles Italian restaurant, Orlando Orsini, prompting him to leave Italy to embark upon a new culinary career in the United States.  After working at Orlando Orsini, Celestino worked at Spectrum Foods before opening his first restaurant, Celestino, in Beverly Hills.  After receiving high praise, he was encouraged to open another restaurant, Drago, on bustling Wilshire Boulevard in Santa Monica. Drago was met with rave reviews and was consistently rated in the top 5 Italian restaurants in Los Angeles before it closed in 2011. It was Celestino's success at Drago that led to his subsequent ventures, which include his artisanal bakery, originally known as “Dolce Forno” now re-branded under the name Drago Bakery, the more upscale eatery, IL Pastaio in Beverly Hills, and Drago Centro in the heart of the Financial District in Downtown Los Angeles, as well as Drago Special Events & Catering which brings his highly sought-after fine dining experience directly into the home or private event setting. Celestino reached for the stars with his highly successful Drago Air Catering venture, which supplies prepared foods for several major airlines and private charters.

Celestino’s cuisine is deeply rooted in his childhood home in Sicily and since his arrival in Los Angeles he has been delighting diners with dishes that hearken back to his home country dishes imbued with the heritage and authenticity of true Italian fare. Celestino has been touted as one of the Best Italian Chefs in the United States by Bon Appétit and Los Angeles Times Restaurant Critic S. Irene Virbila has called Celestino, "one of the best-known Italian restaurateurs in Southern California."

WWW.CELESTINODRAGO.COM
WWW.DRAGOCENTRO.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.

8/25 THE HERBAL PHARMACIST, DAVID FOREMAN

THE HERBAL PHARMACIST, DAVID FOREMAN, R.PH.  HELPS US MAKE MENU ITEMS WITH CARBS HEALTHIER

LET THEM EAT CARBS 
THE FIGHT AGAINST FAT IS A FLOP BUT NEW RESEARCH IS MAKING IT POSSIBLE TO EAT SOME OF YOUR FAVORITE CARBS AGAIN

An uncontrollable global experiment that has gone drastically wrong, is what experts are saying about the worldwide obesity crisis. A new report from the National Obesity Forum (NOF) and the Public Health Collaboration is demanding a major overhaul in dietary guidelines stating that the low-fat and low-cholesterol message touted for the past 40 years, has resulted in an increased consumption of junk food and carbohydrates, which has resulted in astronomical obesity levels that show no sign of abating despite the best efforts of officials and scientists.   “A lot of the weight loss advice that has been touted is based on flawed science,” said David Foreman, known as “The Herbal Pharmacist,” who started his career as a registered pharmacist and now uses his expertise in physiology, pharmacology and integrative medicine to educate consumers on cutting edge approaches to natural health and healing. “We can now prove that saturated fat does not cause heart disease, and full fat dairy products may actually help protect the heart.” One of the key conclusions of the NOF report: Evidence from multiple trials reveals that a higher-fat, lower carbohydrate diet is superior to a low-fat diet for weight loss and cardiovascular risk reduction. The report says that processed foods labeled as “low-fat,” “lite,” and “low cholesterol,” should be avoided at all costs. And a new consumer survey shows the confusion on carbs runs even deeper: 30 percent of the time Americans are unable to identify which foods contain the most starch, providing another insight into the obesity crisis. Foreman says weaning yourself off carbs can be the most difficult task of any diet, but says science is now showing us simple ways to turn your  favorite carbs into more healthy ones so you can enjoy more, while absorbing less. He will share with your audience some of the most popular carb-rich foods and how to change their composition to reduce the impact to your waistline:

Pasta and Pizza: The average American will devour at least 6,000 slices of pizza in their lifetime and a recent poll found that one-third of pizza eaters have pizza at least once a week mainly out of convenience. When it comes to America’s other favorite dinner dish, the National Pasta Association reports that on average, Americans eat 20 pounds of pasta per year. How can you make these two beloved carb-loaded meals healthier? Take a carb-controlling supplement containing the white kidney bean extract, Phase 2, at least 30 minutes before partaking in pasta or pizza. It is scientifically proven to block as much as 65 percent of unwanted carbs and has been clinically proven to provide better results for weight loss than dieting alone. When eating pasta, also try this game-changing carb trick to avoid feeling even more hungry: Cook the pasta, cool it completely and then reheat it. This process changes the structure of the carbs into resistant starch and eliminates the rapid rise and fall of blood glucose levels that cause hunger pains after a big bowl of pasta.

White Bread: It’s the most evil of all bread primarily due to its high glycemic index (GI) score, But you can still have your white bread if you want to splurge, according to a 2008 study that reported the glycemic response of white bread, when frozen and then toasted, is altered significantly. The trick is to freeze the bread first, then toast it, thereby lowering the GI score by 39 percent and massively reducing the spike in blood sugar.

Rice: It may seem like a healthier choice for dinner but 1 cup of rice contains 200 calories and is loaded with starch that turns into sugar and fat once digested. But research in the past year offers an alternative way to cook rice that decreases the calorie count by 60 percent. The secret is to boil water with coconut oil (use 3 percent of the weight of the rice) before you cook the rice. Coconut oil contains healthy fats that can change the composition the starch in the rice to reduce calories. Then allow the rice to cool down for 12 hours, and then reheat it before eating. The cool and reheat step increases the resistant starch in the rice to decrease the caloric impact.
   
ABOUT DAVID FOREMAN:
David Foreman RPh, is a retired pharmacist, author and radio host of the syndicated show, “The Herbal Pharmacist.” He is well versed on the healing powers of herbs, vitamins and other natural supplements. Foreman is a graduate of the University of South Carolina College of Pharmacy and is author of, “4 Pillars of Health: Heart Disease.” He is a frequent speaker at some of America’s leading universities, medical groups and hospitals on the subject of natural health and healing. His shift from traditional pharmacist to herbal pharmacist was based on his belief that education is the key to understanding that natural health plays a vital role in mainstream medicine; and he has dedicated his entire career to educating consumers about the benefits and power behind natural herbs and supplements. Follow him on Twitter: @Herbalrph or facebook.com/TheHerbalPharmacist

WWW.HERBALPHARMACIST.COM

8/24 LARRY LIPSON, AFFORDABLE WINE REPORT, LIFE HACKS FROM TECH EXPERT KATIE LINENDOLL

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.


LIFE HACKS FROM TECH EXPERT KATIE LINENDOLL – SIMPLE HACKS YOU CAN DO TO UNLEASH THE POWER OF YOUR FINANCES

FIND OUT HOW CONSUMERS CAN BANK MORE WAYS WITH NEW DIGITAL TOOLS & SMART LIFE HACKS TO MAKE LIFE EASIER

A Life Hack is one of those chic new millennial sayings that have become ingrained in our language.  It means “a strategy or technique adopted in order to manage one's time and daily activities in a more efficient way,” which makes perfect sense in a world where technology is allowing us to accomplish more in our lives.

Tech expert Katie Linendoll shares some financial life hacks that will help us make the most the out of our money in the short-term and beyond. Katie has teamed up with Capital One to show how consumers can bank more ways using the latest digital tools and innovations and easily save time and money through simple life hacks so they have more freedom to do what matters most to them. Did you know that tap water can save you $345 or more a year?  Or that you can get real-time access and interact with your financial information – even pay home and auto loans – completely hands-free using nothing but your voice through Amazon Alexa-enabled devices? Katie can give your audience the tools they need to save money in unexpected ways while sharing the latest technology innovations that can take their finances to the next level.

Linendoll is best known as a regular contributor on the TODAY Show, but she also has made numerous appearances for CNN, ESPN and CBS.  Katie won an Emmy while working for ESPN Sports Center, and was nominate for another Emmy as the co-host of A&E’s We Mean Business.  She also hosted a pop gaming show for Spke TV and regular writes tech articles for media like Shape Magazine, Oprah.com and E!  She recently launched one of the top tech podcasts, Kate Show where every week she shares first looks in technology and science and interview the most notable minds in the industry.

WWW.CAPITALONE.COM 

8/23 JOT CONDIE, THE CALIFORNIA RESTAURANT ASSOCIATION, WESTERN FOODSERVICE & HOSPITALITY EXPO, BELAL EL-BANNA, THE REAL CO, “MY CUP COUNTS”

JOT CONDIE - PRESIDENT OF THE CALIFORNIA RESTAURANT ASSOCIATION - WESTERN FOODSERVICE & HOSPITALITY EXPO IN LA (AUGUST 28 - 30, 2016)

BIOGRAPHY
Jot Condie joined the California Restaurant Association (CRA) in May of 1999. He was promoted to the position of president + chief executive officer on May 17, 2004. Prior to this post, Jot was the CRA's vice president of government affairs and public policy, serving as the restaurant industry's chief lobbyist in California. Condie was instrumental in the expansion of CRA's Government Affairs staff. He also oversaw the association's Political Action Committee (PAC) and the Issues Political Action Committee (IPAC), both of which have been recognized as being amongst the top tier small business PACs in California.

Prior to joining the CRA, Jot was the legislative director for the California Manufacturer's Association, where he lobbied on behalf of California's Fortune 500 companies. He also served as the chief lobbyist for the Southern California Air Quality Alliance, a consortium of aerospace, manufacturing and high-tech companies with an interest in air quality regulation issues. Before joining the Manufacturer's Association, Jot worked in the State Capitol as staff director for Assistant Assembly Republican Leader Jan Goldsmith, directing a staff of policy consultants and legislative aides. He also served as the legislative director and political advisor to Assemblywoman Carol Bentley, the minority whip.

Jot is a graduate of San Diego State University with a degree in Political Science.

ABOUT THE CALIFORNIA RESTAURANT ASSOCIATION (CRA) 
WE ARE CRA. WE KNOW RESTAURANTS.

The California Restaurant Association (CRA) has a proven record of protecting industry interests. We strive to improve the business environment for restaurants, advocating on a slate of national, state and local issues. We are committed to keeping California restaurateurs informed about the latest rules and regulations affecting their businesses.

California is home to more than 90,000 eating and drinking places that employ 1.6 million workers, making restaurants an indisputable driving force in the state’s economy. Protecting this workforce and minimizing the impact of government legislation on the industry is our core responsibility.

We are CRA. We’re constantly working to improve the restaurant industry, provide better support for your business and cultivate the next generation of foodservice leaders, ensuring the future growth of our vital industry.

THE 2016 WESTERN FOODSERVICE & HOSPITALITY EXPO SHOW DATES ANNOUNCED 
The Western Foodservice & Hospitality Expo is a premier 3-day event encompassing everything restaurant and foodservice professionals need to master the emerging trends, up their profits, energize their business and engage their customers in unique and memorable ways. Join 8,000+ peers, and have access to the hottest menu trends, state of the art design and decor, the best in business education and 500 of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community -- all under one roof.
2016 Dates: Sunday, August 28, 2016 - Tuesday, August 30, 2016
Location: The Los Angeles Convention Center, Los Angeles, CA
Event includes:

• Exhibit floor featuring over 500 leading companies.
• Educational Sessions in the Ferdinand Metz Foodservice Forum giving attendees a chance to increase their knowledge on the latest technology and trends.
• Special Feature Areas on the show floor include the Food Trends Experience, International Pavilion, Culinary Demonstration Pavilion, Beer, Wine and Spirits Pavilion, and much more. 

The Western Foodservice & Hospitality Expo gathers thousands of restaurant and foodservice professionals to gain experience and knowledge on how to become more informed, more educated, more competitive, and more profitable in the industry. The tradeshow and conference started in 1936. The 2016 event will take place August 28-30 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
• The APPstore - NEW!
• Beer, Wine & Spirits Pavilion -- NEW!
• NEW International Showcase featuring the Sabor Latino Pavilion  and Japan Pavilion
• Healthy Choice Options Pavilion
• Culinary Clash: Battle Los Angeles
• Culinary Demonstration Theater
• Torch Award Presentation
• New Product Showcase
• and more!

WWW.WESTERNFOODEXPO.COM
WWW.CALREST.ORG


BELAL EL-BANNA - CEO, THE REAL CO - THE REAL CO PARTNERS FOR A BETTER WORLD WITH NON PROFIT “MY CUP COUNTS”

THE REAL CO PARTNERS FOR A BETTER WORLD WITH NON PROFIT “MY CUP COUNTS”

SPECIAL NEEDS ADULT WORKERS BENEFIT FROM NEW PARTNERSHIP

The Real Co™, with a vision to provide high quality, certified, sustainable food to the masses at affordable prices, has penetrated some of the top retailers in the US market, including Whole Foods, Shoprite, Amazon and H-E-B. This is the first 100% single-origin manufacturer and purveyor of the finest staple foods in the world. The Real Co is proud to announce an exciting new partnership with “My Cup Counts®”, a division of My Day Counts®, a 501(c)(3)nonprofit  since 1951, located in Anaheim, California.  Specializing in custom food packaging, My Cup Counts/My Day Counts provides jobs & services to over 750 plus adults with disabilities with a staff of over 150 people. The Real Co products are packaged at “My Cup Counts”, which is not just a manufacturing facility, but instead, a revolutionary 60,000 square-foot state-of-the-art facility customized for adults with Special Needs that provides at least minimum wage employment for all their employees.  The Real Co’s culture is strongly focused on providing employment, support and training for people with special needs.

The product line packaged at “My Cup Counts” comes straight from farms in Costa Rica, Pakistan and the Himalayan Mountain Range.  The products packaged are 100% Single Origin and include a unique Organic Raw Cane Sugar, White Basmati Rice and Himalayan Pink Rock Salt.  The Real Co aim to have all products packed at this facility to carry the My Cup Counts® logo and identify the person that carried out the packing. The Real Co products are all organically grown, Non–GMO Project Verified, Vegan, Gluten-Free and Kosher Certified.

“We at The Real Co are extremely excited to have found such an excellent partner for our packaging needs,” said Belal Elbanna, CEO of The Real Co. “Our partnership with “My Cup Counts®” brings an important new dimension to our mission, empowering disabled people in America who face steep challenges and extreme inequality in the American job market.”

With this new arrangement The Real Co has found a winning partner in their mission of manufacturing products in an ethically advanced and environmentally sustainable way. The first U.S. company to pioneer 100% Single Origin foods, The Real Co is now adding one stop to the proud single origin journey of all of its products by partnering with “My Cup Counts”.   The Real Co is proud to partner with numerous food sources, which include farms all around the world as well as mines in the Himalayan Mountains, that ship directly from farm, to “My Cup Counts”, to supermarket shelves.  Each time a consumer purchases a Real Co product, they do this with full knowledge, assurance and traceability that they are directly supporting people with special needs in the U.S., farmers across the world and the global environment; that are good for the consumer, good for the farmer and good for earth.

“The Real Co and “My Cup Counts” make a perfect partnership because we both have a deep institutional connection to this kind of work,” said Pat Rolfes, Director of My Cup Counts. “Our companies are absolutely committed to an idea that all people deserve the chance to lead a healthy and productive life no matter what their circumstances might be.  Our missions align perfectly as The Real Co and “My Cup  Counts” are both deeply  committed to people, sustainability and making the world a better place for all people. ”

ABOUT THE REAL CO
The Real Co’s vision is to provide high quality, certified, sustainably grown food at affordable   prices to the masses. The Real co has developed an exciting and transparent new food category and method of sourcing products globally and delivering it at a local level.  The Real Co enters partnerships with farmers and growers around the world that don't have an established route to distribute their products and creates a way to share their commodity with the world. The company brings full transparency and sustainability to the U.S. food industry. The Real Co products are carefully inspected and sourced by company representatives, and go straight from farm to shelf, eliminating the need for any middlemen.  This unique 100% Single Origin method allows everyone in the world to enjoy what is usually impossible to experience: unique, tasty, freshly farmed/mined products at affordable prices.www.thereal.co The Real Co offers transparency to the consumer, and is developing the first Certification of 100% Single Origin Foods in the U.S.  The Real Co pays fair wages and reinvests in both the land and the community that grows their products. The Real Co is available nationwide in numerous stores in most states including; Whole Foods, Shoprite, H-E-B, Natural Grocers Vitamin Cottage, Mrs Greens, Kings and Balducci.  You can also find it online at www.vitacost.com   For more information and for a full list, state by state, please visit www.thereal.co .

ABOUT MY CUP COUNTS
My Cup Counts® is a manufacturer and co-packer of high quality products. We provide exceptional and unique value to our customers through: Sourcing, Customization, Packaging, Distribution and our Social Responsibility Awareness Mark. We are also proud to provide training and jobs to people with special needs. My Cup Counts® is a division of My Day Counts®. We provide jobs & services to over 750 adults with disabilities with a staff of over 150 people, in our 60,000 square foot facility. We are a 501(c)(3) nonprofit organization, established 1951. www.mycupcounts.org 

THE REAL CO INC FOODS INCLUDE:

• The Real Co Himalayan Pink Rock Salt, hand-mined at the Himalayan Mountains. This salt is 100% raw; 100% Single Origin; non-GMO; has 84 active minerals in every grain; is unrefined and hand washed in Himalayan mountain water.  The salt is available in a 20-ounce tub container and a 20-ounce shaker.
• The Real Co Organic Raw Cane Sugar, directly from Assukar Farms, Tayutic Valley in Costa Rica, is unprocessed, unrefined, unbleached and naturally brown unlike most brown sugars on the market. It’s 100% natural and organic; 100% Single Origin; raw and alive with natural vitamins and minerals; instantly dissolves in hot or cold liquids and is non-GMO. The sugar is available in 2 sizes: 8-ounces and 16-ounces. 
• The Real Co White Basmati Rice, directly from Gujrat, Punjab, from Farid Co-op Farm, is packed in bags that come from a single crop and single harvest as well as being aged for at least 8 months, thus ensuring each grain cooks to the same softness, with an exhilarating aromatic aroma when served.  Its 100% natural and 100% Single Origin; low-GI and pre biotic; non-GMO and is gluten free. The rice is available in 2 sizes: 16-ounce and 32-ounces.        

WWW.THEREAL.CO

8/22 CHUCK DAVISON, VISIT SAN LUIS OBISPO COUNTY, CHEF BRUCE KALMAN, UNION IN PASADENA, LA FOOD AND WINE FESTIVAL

CHUCK DAVISON – CEO, VISIT SAN LUIS OBISPO COUNTY – AUGUST IS FAMILY TRAVEL MONTH IN SLO! TAKE A LAST FAMILY TRIP TO SLO THIS SUMMER

San Luis Obispo County is your destination for Pure Play in California. Whether you choose our region to play on the beach, play in the vineyards, play culturally, or play in our communities we invite you to channel your inner sense of adventure in San Luis Obispo County. There are hundreds of activities and things to do to lure you off Highway 101 through our discovery routes and onto Highway 1 for breath taking views and adventure.

Located halfway between San Francisco and Los Angeles along California’s Central Coast our region captures 315 days of sunshine a year. Our inland communities experience the greatest temperature swings between daytime highs and nighttime lows providing sunny, warm days year around. The unique microclimates make the area diverse, yet the perfect growing conditions for world-class wine grapes, olives, strawberries and a variety of produce growing throughout the region. A wide array of farm stands, farmer’s markets and you pick farms are another opportunity to play connecting you to the region’s agricultural roots.

AUGUST IS FAMILY TRAVEL MONTH IN SLO COUNTY!
San Luis Obispo County offers fun for the whole family. Throughout the month we'll be highlighting family activities, tips and areas of interest for families traveling to SLO County before school starts. We'll be giving away a family getaway to SLO County on our social media channels as well as a few smaller pop-up giveaways including passes to the Paso Robles Children's Museum.

FAMILY FUN IN THE SUN...AND UNDER THE STARS
The summer isn't over yet. Take the whole family on a road trip to San Luis Obispo County, where family-friendly activities abound.

• Go hiking or biking! Explore one of the many great hiking trails throughout San Luis Obispo County, and ride your bikes on the Bob Jones Trail. If you're in Pismo Beach or Morro Bay, rent a surrey and explore the downtown in style.
• Let their imagination run wild! - At the Exploration Station in Grover Beach, families can enjoy revolving science exhibits and interactive displays designed to spark the imagination and creativity of the youth in our community.
• Catch a flick under the stars! - Take your lawn chairs and blankets and head over to Mission Plaza in San Luis Obispo or the Sunken Gardens in Atascadero for a free screening of a box office classic Saturday nights in August!

DEALS OF THE MONTH
Bring the family to the Paso Robles Inn and take advantage of their Ultimate Kids Vacation Package. Enjoy their casual family-friendly atmosphere and a fun-filled day at the Paso Robles Children's Museum. Receive a dining credit to the Paso Robles Inn Steakhouse, and a coupon to Powell's Sweet Shoppe!

Enjoy 10% off select FARMstead ED classes & workshops this summer. Also make sure to check out the rest of their "Celebrate Summer" discounts!

For the 21 and older: Enjoy a 5 hour tour departing around 10:45am from all local hotels with Breakaway Tours & Event Planning's SLO Locals Sunday Special Wine Tour. Visit 4 unique wineries and enjoy an Artisan picnic lunch.

WWW.VISITSANLUISOBISPOCOUNTY.COM


CHEF BRUCE  KALMAN - EXECUTIVE CHEF AND CO-OWNER OF UNION IN PASADENA – TALKS ABOUT HIS APPEARANCES AT THE UPCOMING LA FOOD AND WINE FESTIVAL

Bruce Kalman is the Executive Chef and Co-Owner of Union in Pasadena, California, which has risen to local and national acclaim since opening in March 2014. A well-seasoned chef known for his commitment to serving soulful, handcrafted cuisine, at Union, Kalman fuses his love of Italian cooking with his passion for seasonal California ingredients.

The New Jersey native worked in celebrated restaurants Okno, Green Dolphin Street and Coco Pazzo in Chicago, before he migrated west to man the stoves at Il Piatto in Santa Fe and Chelsea’s Kitchen in Phoenix. Bruce moved to Los Angeles in 2011 to open the Misfit in Santa Monica, and continued to make a name for himself at The Churchill in West Hollywood. In 2013, Kalman launched his passion project, Bruce’s Prime Pickle Company, a speciality pickle company that uses the best local and sustainable ingredients that California has to offer. Throughout the years, Kalman's culinary chops  have garnered him a James Beard nomination for Rising Star Chef, a championship title from the Food Network’s Chopped, as well as a win on Esquire Network’s Knife Fight.

Since its opening, Union has been coined one of Zagat’s Hottest New Restaurants, one of Time Out Los Angeles’  top openings of 2014, and, most recently, Los Angeles Magazine's #2 best new restaurant pick for 2014, an accolade that was mirrored with Union's appearance on Bravo's "Best New Restaurant" in March 2015.

APPEARANCES AT LOS ANGELES FOOD & WINE 2016  

MODERN DINER DINNER |  8/26/16, 6:30p - 9:30p
DOWNTOWN: Dining Room - Nickel Diner
Price: $175.00
Chefs rarely eat ‘fancy foods’ plated with tweezers, foam and shmears when they have the rare opportunity to eat out. What they generally seek out is comforting, satisfying and hearty fare similar to what you’d find at an old school diner...but better. The chefs creating the menu for this fun updated throw-back dinner are all buddies who wanted to share their passion for the classics. And where better to serve this dinner than the Nickel Diner in DTLA?  Come hungry…the menu is amazing! Featuring Chefs Bruce Kalman, Nick Shipp, Monica May and Duff Goldman.

LEXUS GRAND TASTING | 8/27/16, 12:00p - 3:00p
SANTA MONICA: Barker Hangar
Price: $125.00   VIP: $175.00 VIP Access - Gets you 30 minutes early access
The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 200 wines from some of the world's most prestigious wineries. 25 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to book signings and photo sessions with some of the weekend's biggest chef celebrities.  Don't miss this great opportunity to experience food and wine at its best.

WWW.LAFW.COM
BRUCEKALMAN.COM

8/19 LIFESTYLE ENTREPRENEUR EXTRAORDINARYMOMMY.COM’S DANIELLE SMITH, AUTHOR CAROLINE WRIGHT, CAKE MAGIC MIX & MATCH YOUR WAY TO 100 AMAZING COMBINATIONS, STEVE EVANS

LIFESTYLE ENTREPRENEUR EXTRAORDINARYMOMMY.COM’S DANIELLE SMITH OFFERS TIPS TO GET BACK IN FULL SWING

Every Tool for Success in School 
ExtraordinaryMommy.com’s Danielle Smith Offers Tips to get back in full swing
As students head back into the classroom, it’s time to start getting the family into the fall frame of mind. From lunch boxes to school supplies – and all things in between, there is a lot to prepare for in the month to come.

Founder of Extraordinarymommy.com, Danielle smith will review the latest and greatest supplies and most coveted trends.
• Snack Attack – Danielle will show viewers simple and healthy snack options (for inside the lunch box or for when hunger strikes after school)
• Healthy Hygiene – Danielle will talk healthy tips to start the day  
• So Many Supplies – Danielle will discuss how to navigate the giant school supply lists; and how to keep things as simple as possible for students

Danielle Smith is a former award-winning television news anchor and reporter turned lifestyle entrepreneur, digital correspondent, host, spokesperson, media trainer, and public speaker. She is the founder of parenting and lifestyle website, ExtraordinaryMommy.com, the author of Mom, Incorporated: A Guide to Business + Baby and most recently Social Media Engagement for Dummies. She has emceed events that included guest appearances by the First Lady, Michelle Obama and Martha Stewart. Additionally, she has worked as a Red Carpet correspondent at the Academy of Country Music Awards, the 2011 Pro Bowl in Hawaii and 2010 Winter Olympic Games on behalf of P&G and has championed the fight against Child Hunger, working directly with the Con Agra Foods Foundation. She is a Social Good Ambassador for Johnson and & Johnson and is thrilled to have recently begun teaching classes as an adjunct faculty member at the University of Missouri, St. Louis. As a result of her work, Smith has been featured nationally on the Good Morning America, CBS Early Show, Fox News, MSNBC, NPR, and in USA Today, Forbes, and Publisher's Weekly,

ExtraordinaryMommy.com


AUTHOR CAROLINE WRIGHT - CAKE MAGIC MIX & MATCH YOUR WAY TO 100 AMAZING COMBINATIONS

CAKE MAGIC
MIX & MATCH YOUR WAY TO 100 AMAZING COMBINATIONS

Want to have your cake and eat it, too? Then you'll want to pick up the new book CAKE MAGIC and talk to author CAROLINE WRIGHT on AUGUST 19! When Caroline premiered the book on QVC, it sold 6,000 copies in 8 minutes and host David Venerable praised her for writing a cake book that is so inventive, so easy, and written by someone who understands the needs of home bakers. The cakes in this book are as simple as cakes get. The CAKE MAGIC! method makes baking a great cake possible for anyone!

There is a cake soulmate out there for every person and every moment, if you just know where to look. Take chocolate. A purist savors its pristine richness, yet for others chocolate is best enjoyed married with fresh mint, bourbon, caramel, coconut, chiles, or perhaps just a hint of salt. If cake is a canvas to paint our flavor fantasies upon, then a cookbook that treats its endless variations and delightful possibilities with the proper reverence is long overdue.

Ingeniously applying a Choose Your Own Adventure–style methodology to the art of baking mouthwatering cakes for every taste, CAKE MAGIC! Mix & Match Your Way To 100 Amazing Combinations is an utterly new, highly-visual kind of cookbook that showcases beautiful color photos of every cake in the book to choose from in the front, followed by core recipes in the back.

And, to ensure that everyone really is able to have their cake and eat it, too, Wright includes gluten-free and vegan variations for nearly every cake, syrup, and frosting in the book. She also shares indispensible tips on adapting the method to all pan shapes, measuring ingredients, making substitutions, troubleshooting wonky cakes, freezing baked cakes, and extremely simple frosting and decorating techniques.

Armed with a plethora of delicious flavor adventures to choose from and easy-to-follow instructions for how to get there, the cake’s destination is up to you. CAKE MAGIC! just offers 100 great reasons to make the trip.

Introducing an innovative and remarkably easy new way to make 100 delectable, flavorful cakes, author CAROLINE WRIGHT shares a simple five-ingredient homemade dry mix that forms the foundation for every cake in the book. From there, it’s just a matter of mixing and matching a batter, a flavoring syrup (the professional baker’s secret weapon that imbues the cake with additional flavor and moisture), a frosting, and the occasional topping. By following Wright’s mix-and-match method, it’s possible to introduce nearly endless changes on the same basic cake batter just by switching up the flavoring syrups and frostings.

CAROLINEWRIGHTFOOD.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.

8/18 MARIANNE GRAVELY, USDA FOOD SAFETY, THE ‘ADVENTURE GIRL’ STEFANIE MICHAELS, END OF SUMMER AND FALL TRAVEL TIPS, DR. SUMITRA MURALIDHAR, MILLION VETERAN PROGRAM (MVP)

MARIANNE GRAVELY - USDA FOOD SAFETY EXPERT SHARES FACTS, MYTHS & TIPS TO SAFELY PACK YOUR CHILD'S LUNCH

Back to School Food Safety: What You Don't Know About Packed Lunches

Back to school means it's back to packing lunches and after school snacks for students, scouts, athletes, dancers and all the children who carry lunch or snacks to and from home. The USDA's Food Safety and Inspection Service wants to help parents keep their families safe by debunking food myths and sharing simple tips on how to assemble a food safe lunch, being careful to protect those lunches from the bacteria that cause food poisoning. Since children are among the most vulnerable to food poisoning and may not have proper storage while at school, it makes sense to take extra precautions when preparing the lunch and snacks they take with them.

Food poisoning is not simply an upset stomach; it is a serious public health threat in America. In fact, the CDC estimates that about 1 in 6 Americans (about 48 million people) could suffer from foodborne illness this year. The result is approximately 128,000 hospitalizations and an estimated 3,000 deaths. Within just two hours at room temperature, the microorganisms that are growing on food can multiply to dangerous levels, which can cause foodborne illness. With most students unable to properly refrigerate or store their lunches, it's important to practice safe packing tips and educate your children on safe eating.

To help parents and kids prepare for the back-to-school season, the Food Safe Families campaign offers helpful tips for making school lunches that highlight the four key safe food handling behaviors:Clean. Separate. Cook. Chill.


THE ‘ADVENTURE GIRL’ STEFANIE MICHAELS SHARES TIMELY TIPS & SUGGESTIONS FOR END OF SUMMER AND FALL TRAVEL

Stefanie Shares her ’60 MORE DAYS OF SUMMER’ Deals for Great Adventures for Labor Day & Beyond!

Kids are returning to school and the summer heat will soon be over. For some, that’s a relief…but for Adventure Girl Stefanie Michaels it’s a reminder that it’s time to travel.   On August 18th, the travel expert with more than 1 million Twitter followers is available to share her latest steals and deals for fall travel. Known as the go-to-girl for “living life’s adventures,” Stefanie has carved a unique niche in the world of sharing tips with national publications such as People magazine, Access Hollywood, and the New York Times.

Just in time for Labor Day Weekend and the start of the fall travel season, this amazing expert will explain why fall is the best time of the year to travel. She will also share some great last-minute deals for a family or adults-only fun vacation. Stefanie will have some super suggestions for what to do in Myrtle Beach, her go-to vacation destination for fall!

THE ADVENTURE GIRL SHARES HER TRAVEL CHECKLIST: 
• FALL IS FOR FOODIES: Where to find a memorable restaurant experience
• ENTERTAINMENT EXTRAS: Travel destinations that include star-studded fun
• THE REAL DEAL: The best travel steals and deals are available in fall
• OUTDOOR FUN: Why enjoying water sports, zip lines, fishing and nature is better in fall



DR. SUMITRA MURALIDHAR - MILLION VETERAN PROGRAM (MVP) SIGNS UP 500K VETERANS TO STUDY HOW GENES AFFECT HEALTH  

MVP Aims To Be One of the Largest Databases of its Kind in the World

The Department of Veterans Affairs (VA) has reached the halfway mark in collecting DNA samples and health data from 1 million Veterans in the Million Veteran Program (MVP). MVP was launched in 2011 and is now the largest database in the U.S. of health and genomic information. It links genetic, clinical, lifestyle, and military-exposure information to help researchers learn about the role of genes in health and disease. A cornerstone of VA’s efforts to improve Veterans’ health, MVP has also become part of the White House’s Precision Medicine Initiative, which aims to improve health care for all Americans by individualizing treatment. The program also has historical data on various health conditions that are common in Veterans. For example, some 62 percent of MVP enrollees report a current or past diagnosis of high blood pressure, and about a third report tinnitus. Also, nearly a third—32 percent—report a history or current diagnosis of cancer. For that reason, MVP is expected to play a key role in the National Cancer Moonshot initiative, announced by President Obama earlier this year.

Research findings based on MVP may lead to new ways of preventing and treating illnesses in Veterans. Such findings may help answer questions like "Why does a treatment work well for some Veterans but not for others?"; "Why are some Veterans at a greater risk for developing an illness?" and "How can we prevent certain illnesses in the first place?" With the expected enrollment of one million Veterans over the next four years, MVP aims to be one of the largest databases of its kind in the world.

Dr. Sumitra (Suma) Muralidhar, Program Director of the Million Veteran Program from the VA is available for you and your listeners on Thursday, August 18, to discuss MVP and how genes affect health.

ABOUT DR. SUMITRA (SUMA) MURALIDHAR:
Dr. Muralidhar has worked at the VHA Office of Research and Development (ORD) for over sixteen years in various scientific program management roles, including VA’s Genomic Medicine Program.  For the past ten years, she has played a leading role in the development and implementation of the Million Veteran Program, to establish one of the world’s largest databases to study the interplay between genes, lifestyle, military exposure and health. She serves as the Designated Federal Officer for VA’s Genomic Medicine Program Advisory Committee, A FACA panel of national experts advising the VA Secretary on genomic medicine/precision medicine. Currently, she serves as the Program Director for the Million Veteran Program and ORD’s liaison to the White House Office of Science and Technology Policy for the Precision Medicine Initiative. In 2005-2006, Dr. Muralidhar served as Health and Science Advisor to the Senate Veterans Affairs Committee.  Prior to joining the VA, she was an Associate Professor at the Department of Microbiology and Immunology, Georgetown University.

WWW.RESEARCH.VA.GOV/MVP 

8/17 CELEBRITY CHEF AARÓN SÁNCHEZ, HEALTHY FAMILY EATING FOR BACK-TO-SCHOOL, LARRY LIPSON, AFFORDABLE WINE REPORT

CELEBRITY CHEF AARÓN SÁNCHEZ COOKS UP HEALTHY FAMILY EATING HABITS FOR BACK-TO-SCHOOL   

Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist.  He is the Chef/Partner of Johnny Sánchez restaurants in New Orleans and Baltimore, and the co-star of Food Network’s Chopped and Chopped Junior. Aarón is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.

Aarón shares that being a father has given him a deeper purpose in life – to provide for his son, and set an example for him. His family is his foundation and food is what brings them all together. Aarón believes cooking is a collaborative effort and provides an important opportunity to share quality time and meals with his family.

As a dad Aarón has found that “you shouldn’t forget to get the kids involved in meal planning. If they’re part of the process, chances are they’ll select the healthy choices they enjoy the most and will be more likely to eat them.”

The close of summer marks an excellent opportunity to stir up new healthy habits for your kids and the entire family. After all, good nutrition is important for learning and that includes breakfast, lunch, snack time and dinner. Among the must- have ingredients in the Sánchez kitchen are grapes from California, which  are versatile and can be enjoyed as a snack or incorporated into your favorite dishes including salads and desserts.

Today we join Chef Aarón Sánchez as he demonstrates and tells the audience how to easily incorporate a healthy eating program into their back-to-school to do list this year.
Aarón is a Chef Ambassador for WhyHunger and Food Bank NYC. He is also a mentor for Chefs Move!, a scholarship program in New Orleans, LA.  He’s an avid music lover and writes poetry.  He’s also known for his many tattoos and is a partner in a world-famous New York City tattoo shop.


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.

8/16 SALLY JAMES, AUSTRALIAN BLACK TRUFFLES, JENNIE GARTH, STRESS FREE FAMILY TRAVEL FUN

SALLY JAMES  - AUSTRALIAN FOOD, WINE, TRAVEL WRITER AND AUTHOR TALKS ABOUT AUSTRALIAN BLACK TRUFFLES MAKING THEIR WAY INTO THE US AND BEING FEATURED ON SEVERAL LA RESTAURANT MENUS 

A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with the roots of trees. Spore dispersal is accomplished through fungivores, animals that eat fungi.

Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen".[1] Edible truffles are held in high esteem in Croatian, French, Georgian, Greek, Italian, Middle Eastern, and Spanish cooking, as well as in international haute cuisine.

In 1999, the first Australian truffles were harvested in Tasmania, the result of eight years of work. Trees were inoculated with the truffle fungus in the hope of creating a local truffle industry. Their success and the value of the resulting truffles has encouraged a small industry to develop.

In June 2010, Tasmanian growers Michael and Gwynneth Williams harvested Australia's largest truffle from their property at Myrtle Bank, near Launceston. It weighed in at 1.084 kilograms (2 lb 6.2 oz).[13] Mrs. Williams told ABC Radio in Australia that it is valued at about A$1,500 per kg.

ABOUT SALLEY JAMES:
Sally James is an award-winning Australian author, educator, chef, television presenter and radio host whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen cookbooks and publications, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook; Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category; Simply Sensational, a finalist for the IACP Award in 2003; Escape to Yountville – Recipes for Health and Relaxation from the Napa Valley, and the Australian Heart Foundation Cookbook.

Since relocating to the U.S. in 2001, James has been a guest presenter on the Food Network and UPN Networks, a recurring guest on ABC TV’s View from the Bay, and has been featured in magazines including Cooking Light, Wine Spectator, Fitness, Family Circle, New York Times' Savor Wine Country, Plate, In the Mix and Healthy Cooking.

She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Disney’s Epcot International Food & Wine Festival, COPIA, Aspen Food and Wine Classic, the National Restaurant Association Show, Draegar's and Publix Markets, the American Institute of Food & Wine, and Johnson & Wales Universities across the United States.

WWW.SLOWLIVINGRADIO.COM



ACTRESS, TEEN ICON & MOM OF THREE DAUGHTERS, JENNIE GARTH - SHARES TIPS FOR STRESS FREE FAMILY TRAVEL FUN

Find out Why the Star of Shows like Beverly Hills 90210 is Collaborating with the Staybridge Suites!

Jennie Garth has been a TV icon for years, starring on shows like Beverly Hills 90210. Now, this mom of three daughters is busier than ever. Juggling school schedules and activities for three girls doesn’t leave a lot of time to plan a family trip together.

Find out how this actress and super mom manages to make time for her family and make travel fun and stress free. You’ll also find out why Garth is teaming with the Staybridge Suites brand to encourage families to find quality time to create special memories on vacation. Your audience will enjoy meeting this energetic and personable actress, travel expert and mother!

WWW.STAYBRIDGESUITES.COM/VACATION

8/15 JEFF BRANCO, VINCENT VINEYARDS, SHELLY MALONE, “INFLAMED: DISCOVER THE ROOT CAUSE OF INFLAMMATION AND PERSONALIZE A STEP-BY-STEP PLAN TO CREATE A HEALTHY, VIBRANT LIFE”

JEFF BRANCO - VINCENT VINEYARDS

A PLACE FOR WINE, A PLACE TO ENJOY
How it all came to be…
Having visited and enjoyed the Santa Ynez Valley since the early 70’s, when a close friend mentioned an interesting property had become available and had the foundation needed to develop an exceptional vineyard and possibly winery – Tony Vincent didn’t hesitate. Although a sizable project, the opportunity to create something personal and a little different in the Valley proved an inescapable possibility. So, in 2005 Vincent Vineyards was born.

Very careful planning and expertise from soil to farming was paramount, efficient and sparing use of resources using the latest technologies followed, and ultimately the detailed work to create the vintages and facilities we enjoy the benefit of today. As with all personal projects, challenges, setbacks, and successes litter the landscape to the end goals – yet, it is the experience, exceptional people discovered, and pursuit of quality that make it all worthwhile.

Born of very humble beginnings, our founding family patriarch invested a lifetime of persistence & hard work in pursuit of the very best he could conceive of at each step along the journey. A touch of luck, a bit of good fortune, and a handful of decades later he has been graced with a variety of exceptional life experiences, adventures, and accomplishments all of which he has shared along the way with those he loves and calls friends – Vincent Vineyards & Winery is no exception.

Club V and Winery itself have all been designed with sharing the experience and pleasure of wine, wine-making, and just good company at its heart. From the Vineyards 1950’s Packard to the 1949 Vincent Black Shadow motorcycle (a fun naming coincidence) our founders appreciation for unique & well executed vehicles extends similarly to our efforts everyday. Although a continual work in progress from our first days of newness, to the more mature years to follow, our home continues to grow reflecting the people, experiences, and memories that make the best parts of the culture of wine so enjoyable.

Join us. Share the experience. We look forward to it.

WWW.VINCENTVINEYARDS.COM


SHELLY MALONE - DIETITIAN AND AUTHOR OF “INFLAMED: DISCOVER THE ROOT CAUSE OF INFLAMMATION AND PERSONALIZE A STEP-BY-STEP PLAN TO CREATE A HEALTHY, VIBRANT LIFE”

“INFLAMED: discover the root cause of inflammation and personalize a step-by-step plan to create a healthy, vibrant life” is available now from Los Angeles author + dietician Shelly Malone. Her debut book hit Amazon #1 New Release for Healing during it’s first week of release.

Both absorbing and revelatory, INFLAMED isn’t just a story of healing (of an inflammatory, autoimmune condition). It’s a crystal clear guide that cuts through the media hype, offering an anti-inflammatory roadmap to reduce pain, calm chronic symptoms, and light a path to glowing, vibrant health.
Are you are suffering from a chronic illness but not getting the results you want from conventional care alone? Are you without a specific diagnosis, but experiencing issues like fatigue, aching joints, resistant weight loss or digestive or skin problems?

INFLAMED is your concise guide to changing your life by reducing inflammation.

A refreshing voice for readers who appreciate Western medicine, but who are searching for treatments that solve the root cause of their conditions – not just address them with a quick, pharmacological fix – Shelly Malone is the discerning expert chronic sufferers have been waiting for.

INFLAMED closes with a customizable, 25-step action plan the meets you where you are. Learn how to find lasting motivation and make lifestyle change less intimidating with small, specific action steps for consistent progress.

Includes access to over 20 "cheat sheets" from simple meal/snack ideas to product label guides to “lesser evils,” a chart of delicious (and realistic) food substitutions.

Find a reason - and a way - to live a healthy, vibrant life.

8/12 EVA BERTRAN, CHEF STUART O’KEEFFE, GLORIA FERRER GLORIOUS BITES COMPETITION, PATRICK LENIHAN, GOOGLE SEARCH TRENDS, STEVE EVANS THE MOVIE GUY

EVA BERTRAN AND CHEF STUART O’KEEFFE - GLORIA FERRER IS GETTING READY TO LAUNCH ITS GLORIOUS BITES COMPETITION

GLORIA FERRER IS OFFERING $5000 FOR THE BEST APPETIZER RECIPE IN THE COUNTRY
2nd Annual Glorious Bites Competition Opens for Entries

Gloria Ferrer Caves & Vineyards, producer of California’s most awarded sparkling wines, is once again searching for the most glorious appetizer recipe in the country to pair with its Sonoma Brut.  Budding home cooks age 21 and over are encouraged to channel their inner-foodie and submit their signature appetizer recipe for the 2nd annual nationwide contest.  All appetizers will be judged on originality, perceived taste appeal and perceived ability to pair with the Sonoma Brut, a wine that’s been produced by the winery since it was founded 30 years ago.

Each recipe entered will be reviewed by a panel of wine and food experts to select the top 18 semifinalists to participate in three live Regional Semi-Final Cook Off events scheduled to take place Los Angeles, California, Washington, DC, and Austin, Texas in September. Only three competitors will move on to the National Finals scheduled for Saturday, October 15, 2016 at Gloria Ferrer Winery in Sonoma, California.   For official rules and to enter by August 31, 2016, as well as event ticket information, please visit www.gloriousbites.com.  

Download custom appetizer recipes from our judges including Luttrell’s perfectly paired Apple-Onion Chutney Point Reyes Original Blue Crostini as well as information on the Gloria Ferrer Sonoma Brut and full bios for all of our judges at www.gloriousbites.com.

About Gloria Ferrer A pioneering history and approach to Pinot Noir and Chardonnay have made Gloria Ferrer Caves & Vineyards a leader in California sparkling wine for almost 30 years.  Founded in 1986 in Sonoma, California, by the Ferrer family of Spain, Gloria Ferrer combines the best of sparkling winegrowing history with the bounty of the Carneros winegrowing region using time-honored méthode champenoise winemaking traditions and centuries-old sustainable practices.  Gloria Ferrer produces the most awarded California sparkling wines that have won over 400 gold medals and received 50 outstanding 90+ point ratings in the last 5 years. Discover the Glorious Life at www.gloriaferrer.com .

WWW.GLORIAFERRER.COM


PATRICK LENIHAN - GOOGLE SEARCH 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.

TOP TRENDS:
Michael Phelps
US Women’s Gymnastics
#SteveTheClimber
Kendall Jenner
John Saunders

YOUTUBE VIDEO:
Simone Biles blows away competition with near perfect vault


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.

8/11 LIZ WEISS, VIC PARRINO, COLUMBO’S ITALIAN STEAKHOUSE AND JAZZ CLUB

LIZ WEISS, MS, RDN - FEEDING YOUR FAMILY WELL FOR BACK TO SCHOOL SEASON SUCCESS

BACK TO SCHOOL FUEL
Feeding Your Family Well for Back to School Season Success!

Back to school is just around the corner, and for many parents, that means dusting off lunch boxes and backpacks and shifting from lazy summer picnics to fast, nutrient-rich lunches and snacks. Keeping kids well fed and well fueled so they can play, learn, and thrive can be a challenge, especially for busy parents trying to juggle it all.

To the rescue is registered dietitian nutritionist and award-winning cookbook author, Liz Weiss, with timely tips for packing healthy lunches and snacks, pleasing picky eaters, and adding imagination to the noontime meal ... and beyond!

ABOUT LIZ
Liz Weiss, MS, RDN is an award-winning broadcast journalist, healthy food blogger, and spokesperson. She is the co-author of three cookbooks: The Smoothie Bowl Coloring Cookbook, No Whine with Dinner, and The Moms’ Guide to Meal Makeovers. Liz champions good nutrition on her podcast, Cooking with the Moms, and on her website, MealMakeoverMoms.com where she shares healthy “makeover” recipes and practical mealtime advice for families.  For nearly two decades, Liz wrote and reported on nutrition and health for CNN, PBS, and ABC Boston. Currently, she hosts the “Meal Makeovers” cooking segment on CNN Accent Health, which runs in 30,000 doctor's office waiting rooms nationwide. She has written for numerous publications including Nick Jr. Family Magazine, Kiwi, and Relish magazine and has appeared as a guest on TODAY, CNN Headline News, the Food Network, FOX News, Good Morning America, and many more. Liz lives in Lexington, MA with her husband and two sons.

WWW.CHOBANI.COM
WWW.RUBBERMAID.COM/LUNCHBLOX
WWW.MINUTERICE.COM
WWW.SMITHFIELD.COM/PRODUCTS/ANYTIME-FAVORITES


VIC PARRINO – COLOMBO’S ITALIAN STEAKHOUSE AND JAZZ CLUB

Serving Los Angeles Since 1954

We have been serving our community since 1954. We serve breakfast, lunch (Monday through Friday, 11 AM to 3 PM) and dinner. Relax with our live Jazz entertainment and legendary drinks. Italian American Cuisine: Prime Rib, Steak, Chicken, Sea Food, Pasta, mouth-watering salads, side dishes and dessert. Founded by Ms. Ann Colombo and her late husband Sam, it’s now run by their nephew Vic Parrino.

Come for family, business and affordable fun and relaxation.

Come for the Food Stay for the Live Music Every Night, Fridays and Saturdays til Closing!

“Some things in our restaurant are more obvious than others. However, the dedication to excellence and elegance is unmistakably expressed in everything we do. In a restaurant committed to the maximum, that while a good meal is simply food; a great meal is an inspiration!” ~ Ann Colombo

1833 Colorado Boulevard
Eagle Rock, CA 90041
Mon, Fri and Sat 8 am – 12 am
Sun, Tue -Thu, Sun 8 am – 10 pm

COLOMBOSRESTAURANT.COM

08/11 PARENTS BACK TO SCHOOL GUIDE WITH NICOLE FELICIANO, RYAN SUTTER, COCOAVIA® COCOA EXTRACT SUPPLEMENT, STEVE EVANS THE MOVIE GUY

PARENTS BACK TO SCHOOL GUIDE WITH NICOLE FELICIANO

THE BUSY PARENT’S
Back to School Guidebook

Mourning the summer’s end and suffering from the “back-to-school blues” is hard enough, but factoring in busy mornings, sports practices, and work schedules on top of a busy school day makes it is easy to feel overwhelmed!

So how does a parent who does it all, get it all done? Momtrends founder, Nicole Feliciano is here to help the entire family transition smoothly from the lazy days of summer into the hectic school season!

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.

WWW.POST-IT.COM 
WWW.STRAIGHTTALKSWITCH.COM


RYAN SUTTER - FIREFIGHTER, ATHLETE, FATHER AND REALITY STAR IS PARTNERING WITH COCOAVIA® COCOA EXTRACT SUPPLEMENT TO DOCUMENT HOW HE LIVES HIS LIFE

CocoaVia® brand launches video on living with passion with reality star Ryan Sutter        
Today, the CocoaVia® brand launched a documentary-style video featuring Ryan Sutter—firefighter, athlete, father and reality star—to showcase how CocoaVia® daily cocoa extract supplement helps Ryan feel his best, so he can be his best in all aspects of his personal and professional life.

“Life is most fulfilling when lived with passion—when you put energy and heart into everything you do,” said Ryan Sutter. “Whether it’s spending time with your family, training for a marathon, or advancing your career, the more you put into your pursuits, the more you’ll get out of them.”

The documentary video shows Ryan’s enthusiasm and use of cocoa flavanols, which work with the body to sustain healthy levels of nitric oxide.  Nitric oxide helps maintain the healthy flow of oxygen-and nutrient-rich blood to support the entire body.

When consumed daily, the cocoa flavanols in CocoaVia® supplement are scientifically proven to promote healthy blood flow from head to toe†, which is critical to overall health.

“For me, ‘Living with Heart’ means hiking with my wife, skiing with my kids, or responding to an emergency in my work as a firefighter,” said Sutter. “CocoaVia® is part of my total routine that supports my health, so I can live life to the fullest.”

Visit www.CocoaVia.com to learn more about Ryan’s approach to Living with Heart and for CocoaVia® recipes that make it easy to get the daily cocoa flavanols that promote healthy blood flow†.

†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

ABOUT RYAN:
Ryan Allen Sutter was the "winner" chosen by Trista Rehn on the television show The Bachelorette. Sutter, a Colorado firefighter, and Rehn were married in a televised wedding on ABC on December 6, 2003. The miniseries was filmed at "The Lodge" luxury resort in Rancho Mirage, California.[1] Prior to that, he was a star college football defensive back with the Colorado Buffaloes football team. He was drafted by the Baltimore Ravens of the National Football Leaguein the 1998 Draft, but lasted only a couple of seasons as a professional football player mainly due to injuries.



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.

8/10 LARRY LIPSON, WINE REPORT, BRANDON MAEDA, THE WESTIN KA'ANAPALI OCEAN RESORT VILLAS, FOOD & BEVERAGE IN MAUI

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.




BRANDON MAEDA - FOOD & BEVERAGE DIRECTOR, THE WESTIN KA'ANAPALI OCEAN RESORT VILLAS - FOOD & BEVERAGE SCENE IN MAUI 

About The Westin Kā‘anapali Ocean Resort Villas 
Located on 26 oceanfront acres of North Kā‘anapali Beach, The Westin Kā‘anapali Ocean Resort Villas provide spacious villa accommodations with Westin amenities such as the Heavenly Bed, whirlpool tubs, fully equipped kitchens and washers/dryers. The resort also offers convenient outdoor grilling areas, general stores with a deli, excellent restaurants and bars, outdoor pools, Westin Kids Club, full-service Spa Helani, golf and resort activities for all ages. Other fun pursuits such as whale watching (November to April), catamaran sailing adventures, hiking, horseback riding and championship golfing are easily accessible. The resort also offers a multitude of watersport activities, as well as complimentary shuttle services to Lahaina town. Visit westinkaanapali.com.

Pulehu, an Italian Grill
Often recognized for its culinary excellence, the relaxed, upscale Pulehu, an Italian Grill, presents New Italian cuisine served with a local sustainable twist. Overlooking the koi pond gardens, the restaurant is famed for its delicious pastas, appetizers, and pizzas prepared in a wood-stone oven, featured in the venue’s signature show kitchen. Also available is a semi-private room for special occasions.
Hours:
Thursday-Monday
5:30 pm - 9:30 pm

Ocean Pool Bar & Grill
The casual, breezy setting of this poolside restaurant and bar satisfies every palate and thirst. Enjoy local cuisine paired with SuperFoods RX™. Open daily for breakfast, lunch and dinner, as well as happy hour.
Hours:
Breakfast: 7:00am - 10:30am
Lunch: 10:30am - 5:30pm
Happy Hour: 3:00pm - 5:00pm
Dinner: 5:30pm - 9:00pm
Bar: 7:00am - 9:00pm

Pailolo Bar & Grill
Relax and unwind with a refreshing cocktail and sample the varied island-inspired fare, prepared in our signature food truck.  The casual and relaxing ambience is a perfect spot for sports fans to gather and celebrate their favorite team, with games featured on large high-definition screens; or catch a brilliant Maui sunset from our fire pit seating.
Hours:
10:30am - 10:00am, daily
Happy Hour: 4:00pm  - 6:00pm

WESTINKAANAPALI.COM             
PULEHURESTAURANTMAUI.COM