Pride is one of the few African Americans to have had considerable success in the country music industry and one of only three (along with DeFord Bailey and Darius Rucker) to have been inducted as a member of the Grand Ole Opry. He was inducted into the Country Music Hall of Fame in 2000.
In 2010, Pride became a special investor and minority owner of the Texas Rangers Major League Baseball club.
Charley's latest studio album Music In My Heart will be released on July 7, 2017.
DR. KEITH KANTOR - WITH SO MANY TYPES OF WATER...ARE THEY ANY BETTER THAN REGULAR TAP WATER?
purified water
spring water
hydroxide water
and of course plain tap water
etc..
Is there any difference? Are there any increased health benefits to us with one water over another?
ABOUT DR. KANTOR:
Dr. Kantor has been an advocate of natural food and healthy living for 30 years. In 1994 he was appointed CEO of Service Foods, Inc., the largest all natural food company of its kind in the United States. He is currently the CEO and Founder of the NAMED Program, which frees people from addiction through nutrition.
He has a PhD in Nutritional Science, a Doctorate in Naturopathic Medicine, and a Doctorate in Business Entrepreneurship. He also holds undergraduate degrees in Biology and Chemistry.
He is on the Board of Directors and Vice President of the All Natural Food Council of North America, a 55 year old 501C3 that helps govern the all natural food industry. He is also on the Communications Committee for the Natural Products Association, a 75 year old 501C3, that is the voice of the natural products industry and works very close with Congress.
Dr. Kantor has been an officer in the U.S. Marine Corps since 1976, and still serves in the reserves.
NAMEDPROGRAM.COM
JAMES BEARD WINNING AND BARBECUE HALL OF FAMER STEVEN RAICHLEN , NEW BOOK, BARBECUE SAUCES RUBS AND MARINADES
Bastes, Butters, and Glazes, Too
James Beard and IACP Award–winning author, PBS star, and Barbecue Hall of Famer Steven Raichlen pioneered bringing the art of global live-fire cooking techniques and flavors to American grillers. Through his journalism and seminal cookbooks—including the New York Times bestselling Project Smoke, How to Grill, and The Barbecue! Bible®—Raichlen delivers irresistible smoked and grilled masterpieces every time.
Fundamental to Raichlen’s big flavor approach to live-fire cooking are his sauces, rubs, spice pastes, and marinades, which endow ordinary meats and seafood with extraordinary character and soul. Never has interest been keener in these essential flavor components for building confidence and creativity at the grill, and with BARBECUE SAUCES, RUBS, AND MARINADES—Bastes, Butters, and Glazes, Too!, Raichlen takes an encyclopedic approach to every seasoning and condiment one could possibly need.
Here are over 200 recipes for chile-fired rubs, lemony marinades, buttery bastes, and flavorful sauces, plus brines, cures, glazes, salsas, relishes, and chutneys. The book includes all of the latest advances in barbecuing and grilling techniques—including cutting-edge finishing sauces, after-marinades, and board sauces—and shares a cornucopia of global flavor combinations drawn from Raichlen’s extensive travels. Recipes for complete dishes complement the experience—Char Siu Chicken Thighs, BBQ Titans’ Brisket, Smoked Venison Jerky, Persian Saffron Lamb Chops, Cider-Brined Pork Chops, Spice-Grilled Pineapple with Smoky Whipped Cream, and much more.
The goal of BARBECUE SAUCES, RUBS, AND MARINADES is to help every home cook become a more innovative griller. To that end, Raichlen includes something for everyone: basic sauces and seasonings for the neophyte; professional preparations for the expert; classic rubs and barbecue sauces for the traditionalist; cutting-edge flavor combinations for the adventurer; down-home, commonsense seasonings for the basic barbecue guy; and exotic preparations for the culinary globe-trotter.
A rundown of the basic definitions of each type of sauce and seasoning helps the reader determine when best to use each. Raichlen also includes a detailed inventory of essential grilling gear and techniques and offers information-packed sidebars detailing everything from how to customize a barbecue rub and maximize its performance, to guidelines for how to build a better barbecue sauce, to an overview of spices and how to use them, to a summary of marinating times, to instructions for how to use an injector.
Timed to release along with the third season of Raichlen’s acclaimed PBS show Steven Raichlen’s Project Smoke, BARBECUE SAUCES, RUBS, AND MARINADES is the essential companion cookbook for every at-home pit master and barbecue enthusiast looking to up his or her game at the grill.
WWW.STEVENRAICHLEN.COM