10/7 JAMES ULCICKAS, BLUEWATER GRILL, KRISTY CHARLE, FOURSIGHT WINE

JAMES ULCICKAS - CO-FOUNDER AND PROPRIETOR, BLUEWATER GRILL

Celebrating our 20th year in business, we were established in Newport Beach, California in 1996, by partners Rick Staunton and Jim Ulcickas. Bluewater Grill has grown into a family of seafood restaurants, located in resort communities, committed to serving guests pristine quality seafood, sustainably caught, and prepared classically or with a modern twist.

We operate our own swordfish harpoon boat, Pilikia (shown in slideshow), and serve the finest quality locally harpooned swordfish in season. Our fish is always the most pristine quality available, and we purchase directly from fisherman, in season, at the peak of quality and freshness. We pride ourselves on having built a team of professional, caring and fun staff that will do what it takes to provide a great dining experience and keep you coming back time and time again.

We are fishermen at heart and want to insure the future availability of seafood and make responsible seafood purchasing a core value of our operation.

Bluewater Grill offers more than 40 varieties of seafood annually, with oysters on the half shell, award winning chowder, a kid’s menu approved by the Kids LiveWell program of the National Restaurant Association, patio dining, full bar and wine list, brunch, and happy hour. We even have a boat dock and bike racks at our locations! Bluewater Grill’s mission is to serve great food in a casual, relaxed environment, by friendly and knowledgeable people at a fair price. You will love us for our food, our amazing people and our beautiful locations!

WWW.BLUEWATERGRILL.COM


KRISTY CHARLES – FOURSIGHT WINE

Foursight Wines was founded in 2006 by Kristy Charles, Joe Webb and Bill & Nancy Charles. Our goal is to produce 100% estate wines in the French monopole model, with our grapes sourced only from our own Charles Vineyard. Our wines are produced using traditional, old-world techniques, including 100% wild yeast fermentation and wild malolactic fermentation. Our Pinot Noirs employ whole cluster fermentation and are never fined or filtered. Every grape and bottle of wine produced in our vineyard or small winery has been shepherded through the process by a member of the family, making the final product we sell direct to our wine club or through or Web site or tasting room all that much more special.

ABOUT KRISTY
BORN IN ANDERSON VALLEY IN SEPTEMBER 1981, KRISTY IS THE FOURTH GENERATION OF THE CHARLES FAMILY TO LIVE ON THE FAMILY LAND OUTSIDE OF THE TOWN OF BOONVILLE. FROM EARLY CHILDHOOD, SHE TOOK EVERY ADVANTAGE OF LIVING IN THE COUNTRY, RAISING 4-H ANIMALS FOR THE COUNTY FAIR, RIDING AND SHOWING HORSES, AND ENJOYING THE COMPANY OF PET CHICKENS, RABBITS, AND THE FAMILY DOGS. WORKING ON THE FAMILY'S RANCH WAS JUST A PART OF LIFE - WORKING VINEYARD HARVESTS WOULD COME IN LATER YEARS.

After graduating from Anderson Valley Jr./Sr. High School in ‘99, Kristy left the valley to attend college at Cal Poly, SLO, where she majored in journalism and graduated with a BS, as well as minors in Spanish and agriculture communications.

During Kristy's first week at Cal Poly, she met Joe Webb. (They married in 2009.) During her time at Cal Poly, she and Joe explored the local wine country, building on knowledge learned from wine courses taken at the university and training their palates for careers in the wine industry.

After college, Kristy worked as a freelance writer for publications such as Wine Business Monthly and the Sonoma Index-Tribune. She soon transitioned into wine and food public relations when she started working at The MacKenzie Agency in Sonoma County, working with brands such as Cheeses from Spain and Lindemans Wines. Most recently, she worked in the public relations department at Wilson Daniels Ltd. in St. Helena, Calif., representing some of the world's most prestigious wine brands.

In 2006, the call of family and cool-climate Pinot Noir lured her back to Anderson Valley, where she launched Foursight Wines with husband, Joe Webb, and parents, Bill and Nancy Charles.

Since moving back to Anderson Valley, Kristy has served as the executive director, then president of the Anderson Valley Winegrowers Association - a group dedicated to supporting local winegrowers and wineries and promoting the region's wines. She now works on new evets and as the Association's press liaison.

WWW.FOURSIGHTWINES.COM

10/04 GOOGLE TRENDS EXPERT SUSAN CADRECHA, AUTHOR AND MASTERCHEF WINNER WHITNEY MILLER STEVE EVANS THE MOVIE GUY

GOOGLE TRENDS EXPERT SUSAN CADRECHA - THIS WEEKS 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:
Chicago Cubs
Standing Rock, North Dakota
2016 presidential election
Meghan Markle
Beyonce/CMAs

TRENDING YOUTUBE VIDEO:
EPIC SILVER SURFER HALLOWEEN COSTUME NYC!

GOOGLE.COM/TRENDS


MASTERCHEF WHITNEY MILLER GETS US READY TO PARTY WITH TASTY RECIPES & TIPS

SEASON 1 MASTERCHEF WINNER WHITNEY MILLER SHARES HER RECIPES FOR ENTERTAINING SUCCESS

Whitney Miller was only 22 when she defied the odds to become the winner of Season One MasterChef. Her energy and personality impressed the judges, but it was her creativity and knowledge in the kitchen that made her a winner. Now, just in time for the holidays, the MasterChef winner is available to share her recipes for a successful holiday party or meal with some timely and tasty tips.  Whitney is the author of two popular cookbooks: Modern Hospitality: Simple Recipes with Southern Charm, with foreword by Gordon Ramsay, and her newest: Whitney Miller’s New Southern Table: My Favorite Family Recipes with a Modern Twist.

Whitney’s recipes have been featured in the MasterChef and Ultimate MasterChef cookbooks. She is a food writer of magazine articles for Flavors (Atlanta), Taste of Home, Southern Living, and Eat. Drink. Mississippi. Her recipes, articles, and/or book promotions have appeared in People, Women’s Health, Masterchef, Clean Eating, and Cooking Light magazines as well as online at Self, California Olive Ranch, and SousVide Supreme.com.

WWW.TIPSONTV.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.

11/3 HANK SHAW, BUCK, BUCK, MOOSE: RECIPES & TECHNIQUES FOR COOKING DEER, ELK, MOOSE, ANTELOPE AND OTHER ANTLERED THINGS, LUKE SALISBURY, WORLD SERIES 2016 RECAP, TIA MOWRY

COOKBOOK AUTHOR & JAMES BEARD AWARD-WINNING WRITER HANK SHAW -  NEW BOOK: BUCK, BUCK, MOOSE: RECIPES & TECHNIQUES FOR COOKING DEER, ELK, MOOSE, ANTELOPE AND OTHER ANTLERED THINGS

Tired of the same old venison recipes? Make room on the cookbook shelf for Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things  by noted cookbook author and James Beard award-winning writer Hank Shaw.

More than a cookbook, Buck, Buck, Moose is the first and only comprehensive guide to working with and cooking all forms of venison – and it’s available just in time for hunting season and the holidays. In addition to more than 100 recipes, the book includes:

• Stories of the hunt and essays on why venison holds such a special place in society
• Instructions for butchering, aging and storing your venison and how to handle all parts of the carcass (including the odd bits)
• Extensive section on curing venison and how to make sausages, dry-cured salami and jerky
• And… venison beer and wine pairings

Shaw takes the cook/reader around the world from nose to tail, with recipes from six continents for every part of the animal. From the simple – Country Fried Venison, to the classic – Steak Diane, to the unexpected –Venison Tripe Neapolitan.
Released in September, this essential guide already has sold more than 10,000 copies and has received 100 percent “5 star reviews” (148) on Amazon.

HONEST-FOOD.NET


SPORTS EXPERT PROFESSOR LUKE SALISBURY - WORLD SERIES 2016 RECAP 

WORLD SERIES 2016 RECAP

Professor Luke Salisbury is a Baseball Historian, Sports Expert, & Author of several sports related books including: The Answer Is Baseball & The Cleveland Indian.  Mr. Salisbury contributed to several other books including: Fall Classics: The Best Writing About The WorldSeries' First Hundred Years. His work has appeared in the Boston Globe, Ploughshares, Stories Magazine, Pulpsmith, Fan, Elysian Fields, Spitball, Nine, SABR Review of Books, Cooperstown Review, and more. He is a past vice president and national secretary of the Society For American Baseball Research(SABR).  Luke was also featured in AMC's "Diamonds On the Silver Screen," HBO's Curse of the Bambino and wrote the Krank column for Boston Baseball.

LUKESALISBURYBOOKS.COM


ACTRESS, WRITER, SINGER & HOST OF THE COOKING CHANNEL’S AT HOME WITH TIA MOWRY - TIA’S TIPS TO MAKE THE MOST OF THE FLAVORFUL FALL SEASON!

At Home with Tia Mowry
Tia’s tips to make the most of the flavorful fall season!

Whether you are planning a family affair for twelve or a small, intimate dinner for four, hosting family and friends and treating yourself doesn’t have to be stressful!  All it takes is some creativity and a couple of great staple items to be the perfect home entertaining host - easy breezy! Tia Mowry, actress, writer, singer and host of the Cooking Channel’s At Home with Tia Mowry, will share her simple tips for great home entertaining… and how to include fun flavors you love in surprising ways.

Tia will also be discussing:
• Decadent, flavorful pleasures sure to please anyone
• Fun entertaining shortcuts and time savers
• Getting the kids involved!
• Easy, affordable tips and tricks
• And more!

DUNCANATHOME.COM

11/2 LARRY LIPSON, AFFORDABLE WINE REPORT, SOMMELIER NICOLE NEILSEN, RUTH’S CHRIS STEAKHOUSE

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.


SOMMELIER NICOLE NEILSEN JOINS US TO CHAT RUTH’S CHRIS HAPPY HOUR AND UPCOMING EVENTS

ABOUT RUTH’S CHRIS STEAKHOUSE:
Ruth's Chris Steak House is a chain of 136 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s. Ruth's Chris is currently the largest luxury steak company in number of locations, operating income, and overall profit, larger than The Palm and Morton's.

MENU
The restaurant's signature is serving USDA prime steaks that are seared at 1800° Fahrenheit (982.2 °C) and served on ceramic plates heated to 500° Fahrenheit (260.0 °C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to create the signature 'sizzle'. Ruth Fertel firmly believed that the success of her steaks was due as much to the sound and smell of the 'sizzle' as well as the taste. "You hear that sizzle, and you think, 'I wonder if that's my steak'", she commented in an interview shortly before her death.

In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish, shrimp and lobster.

Portions generally are large enough to serve two or more diners. Family style side dishes include au gratin potatoes, topped with a bechamel sauce and Cheddar cheese. Some recipes, such as the BBQ shrimp, New Orleans style creamed spinach or the sweet potato casserole, are traditional 19th century Louisiana recipes that originate with Ruth Fertel's family, particularly her great-uncle Martin, a Louisiana Delta farmer from a French-Alsatian family. Some of these recipes have been made publicly available by the family and by the company.

Also available are dessert selections, with the restaurant's signature creme brulee being a staple item throughout the chain.

In 2009, Ruth's Chris introduced their "Ruth's Classics" menu of prix fixe meals where guests choose a three-course meal; starter, entree and side, and dessert. This menu is updated seasonally every three months.

BEVERAGES
The award-winning wine list includes over 200 wines, primarily from leading Californian vineyards such as Mondavi, Beringer and Stag's Leap. 25 or more wines are available by the glass, depending on location.

The seasonal vintage-inspired cocktail selection, introduced in 2011 by Beverage Director Helen Mackey, includes both classic and contemporary hand-crafted cocktails.

WWW.RUTHSCHRIS.COM

11/1 PHYSICIAN & CHEF, DR. JULIA NORDGREN - HOW TO GET ON TRACK, THE HEALTHIEST FALL FOOD SWAPS VOJTECH KACEROVSKY – TALKS TRAVEL, FOOD AND BEVERAGE IN THE CZECH REPUBLIC

PHYSICIAN & CHEF, DR. JULIA NORDGREN - HOW TO GET ON TRACK, THE HEALTHIEST FALL FOOD SWAPS

FALL BACK INTO YOUR HEALTHY ROUTINES

Too much candy corn? Or did you eat too many caramel apples? No? Was it the fun size candy bars that got you? Pull. It. Together. It’s not too late to turn it around before the holidays.

Dr. Julia Nordgren has the unique distinction of being a physician and a trained chef and she can help us all take the first step in making healthier food choices this holiday season. Just a few simple ingredient swaps can make your tried and true holiday favorites heart health friendly. Whether it’s swapping cauliflower rice for white rice, using avocados instead of butter or shortening, or bulking up dishes with fruits and vegetables, there are plenty of changes you can make without sacrificing flavor.

DR. JULIA NORDGREN WILL EXPLAIN:

• Why November 2, National Eating Healthy Day is the perfect time to get your diet back on track before the holidays
• Healthy fall recipe swaps using fresh ingredients
• How to up the nutrition factor in your favorite holiday recipes using unexpected ingredients like avocados
• How to incorporate the right nutrients into your diet, including good fats

DRJULIACOOKS.COM


VOJTECH KACEROVSKY – TALKS TRAVEL, FOOD AND BEVERAGE IN THE CZECH REPUBLIC

The Czech Republic, in Central Europe, is a country that's known for its ornate castles, native beers and long history. Prague, the capital, is home to grand 9th-century Prague Castle, a preserved medieval old town and statue-lined Charles Bridge. Ceský Krumlov, a small town in the South Bohemia region, is notable for its wealth of Gothic, Renaissance and Baroque buildings, many of which house restaurants and shops.

10/31 COMMODORE EVERETTE HOARD, THE QUEEN MARY, ALLISON SIDHU, FOODAL.COM

COMMODORE EVERETTE HOARD - THE QUEEN MARY

Everette Hoard, Queen Mary’s Commodore joins us with some spooky stories and info on all the exciting Halloween events you can do aboard the ship.

Commodore Everette, the current commodore of the Queen Mary, has been fascinated by her since he was very young. Due to his lifelong interest in her, he started working on the Queen Mary on Valentine's Day in 1981, ultimately earning the title of Commodore, a title which only a select few on the ship have ever been appointed to. The honorary title, originally instituted by Cunard Lines, suits the Commodore perfectly, as he knows the ship better than any one else.

OUR STORY 
A TRIP ACROSS TIME
The Queen Mary’s creation and launch was nothing if not extraordinary and her story is rich with history, elegance and grandeur. From the time her construction began in 1930 in Clydebank, Scotland, the Queen Mary was destined to stand in a class all her own. Despite suffering economic setbacks during the Great Depression, which stalled construction on the ship for several years, Cunard Line spared no expense on building the Queen Mary – which was originally known as job #534.

THE LEGEND BEHIND THE NAME
Legend has it that the board of directors at Cunard had decided to name the ship the Queen Victoria, which would have been in keeping with the tradition of Cunard ships having the "ia" suffix (Mauretania, Aquitania and Berengeria). As per protocol, legend states that the Cunard directors went to ask King George his blessing of the ship's proposed name saying, "We have decided to name our new ship after England's greatest Queen," meaning Queen Victoria, the King's Grandmother. Upon which the King is reported to have stated, "My wife (Queen Mary) will be delighted that you are naming the ship after her."

THE MAIDEN VOYAGE OF THE QUEEN MARY
On May 27, 1936, the Queen Mary departed from Southampton, England embarking on her maiden voyage. She boasted five dining areas and lounges, two cocktail bars and swimming pools, a grand ballroom, a squash court and even a small hospital. The Queen Mary had set a new benchmark in transatlantic travel, which the rich and famous considered as the only civilized way to travel. She quickly seized the hearts and imaginations of the public on both sides of the Atlantic, representing the spirit of an era known for its elegance, class and style.

FROM THE HEIGHT OF LUXURY TO WWII
For three years after her maiden voyage, the Queen Mary was the grandest ocean liner in the world carrying Hollywood celebrities like Bob Hope and Clark Gable, royalty like the Duke and Duchess of Windsor, and dignitaries like Winston Churchill. During this time she even set a new speed record, which she held for 14 years. But when the Queen Mary docked in New York in September 1939 that would be the last time she would carry civilian passengers for many years.

As World War II started, the Queen Mary's transformation into a troopship had begun. She was painted a camouflaged grey color and stripped of her luxurious amenities. Dubbed the "Grey Ghost" because of her stealth and stark color, the Queen Mary was the largest and fastest troopship to sail, capable of transporting as many as 16,000 troops at 30 knots. After the end of WWII, the Queen Mary began a 10-month retrofitting process, which would return the ship to her original glory. On July 21, 1947, the Queen Mary resumed regular passenger service across the Atlantic Ocean, and continued to do so for nearly two more decades.

THE LAST GREAT CRUISE
The increasing popularity of air travel helped signal the end of an era for the Queen Mary. By 1965 the entire Cunard fleet was operating at a loss and they decided to retire and sell the legendary Queen Mary. On October 31, 1967, the Queen Mary departed on her final cruise, arriving in Long Beach, California, on December 9, 1967. She has called Southern California her home ever since. The Queen Mary is now a floating Hotel, Attraction and Event & Wedding Venue, home to three world-class restaurants and an icon in Southern California.

WWW.QUEENMARY.COM


ALLISON SIDHU - MANAGING EDITOR, FOODAL.COM - A BRIEF HISTORY ON OUR FAVORITE HOLIDAY TREATS

A BRIEF HISTORY OF OUR FAVORITE HALLOWEEN TREATS
It’s Halloween! If you’ve ever wondered where all this trick-or-treating business started, why we celebrate the holiday in the first place, or why we eat what we do during this time of year, you’ve come to the right place.

ALLISON WITH TALK ABOUT:

• HISTORY OF HALLOWEEN
• WHEN DID TRICK-OR-TREATING START?
• THE ORIGINS OF THE JACK-O-LANTERN
• THE STORY BEHIND OUR FAVORITE SEASONAL TREATS
• RICE KRISPIE TREATS
• CANDY CORN
• CARAMEL, CANDY, AND BOBBING FOR APPLES

WWW.FOODAL.COM

10/28 SUSAN ZIRINSKY, 48 HOURS, ROSE ZAHNN, HEALTHY HABITS STUDIO, STEVE EVANS

SUSAN ZIRINSKY – EXECUTIVE PRODUCER, 48 HOURS

SATURDAY AT 10 PM ET/PT

Susan Zirinsky is the senior executive producer of the award-winning crime and justice series "48 Hours."

Zirinsky's work and programs have earned virtually every major journalism honor including multiple Emmy Awards, a George Foster Peabody award, the Edward R. Murrow Award for Excellence, the Christopher Award, The Writers Guild of America award and the Alfred I. duPont-Columbia University Award. And in 2013, she was presented the Lifetime Achievement Award by the New York Festivals International Television & Film Awards.

In addition to "48 Hours," Zirinsky was the executive producer of the critically acclaimed Showtime documentary "The Spymasters - CIA in the Crosshairs," which featured the only interviews with all 12 of the living former and current heads of the CIA.

Zirinsky was also the senior executive producer of the 2013 documentary series, "Brooklyn DA," and serves as the senior executive producer for breaking news specials for CBS News, such as those done in the aftermath of the Paris terrorist attacks, the movie theater shooting in Aurora Colo., the elementary school shooting in Newtown, Conn., and the Boston Marathon bombings.

Since joining CBS News as a part-time production clerk in 1972, Zirinsky has worked for a variety of CBS News broadcasts and covered national and global news, several presidents, wars, international conflicts, the Olympics and the world of fashion. She also is responsible for the oversight ofCBSNews.com's crime blog, "Crimesider."

In her current position, Zirinsky also served as the co-executive producer of two "Person to Person" interview specials; she executive produced "David Letterman: A Life on Television";she produced "The Grammys Will Go On: A Death in The Family", a documentary about the Grammys and the night Whitney Houston died, and "Vanity Fair's Hollywood."

Previously, she was an executive producer of CBS News' award-winning broadcast "9/11" - a documentary on the Sept. 11, 2001 terrorist attacks that included the only footage of the first plane going into the north tower of the World Trade Center and of activity inside the Trade Center before the towers fell. The documentary has been updated for the first, fifth and 10th anniversaries.

Zirinsky has also produced such primetime specials as "The Royal Wedding: Modern Majesty;" "Fashion's Night Out" with Vogue and Editor Anna Wintour; "That's The Way It Was - Remembering Walter Cronkite;" "Ted Kennedy: The Last Brother;" "Change and Challenge: The Inauguration of Barack Obama" and "Katie Couric's 'All Access' Grammy Special." She also produced the documentary series "The Injustice Files" for ID Discovery; and the CBS News documentaries "The Lord's Bootcamp," "In God's Name" and "Flashpoint."

Zirinsky also produced for Showtime the critically acclaimed documentary, "Three Days in September," which told the story of a school taken hostage in Beslan, Russia. The film was also featured at the Tribeca Film Festival.

She also produced for CBS Entertainment an online companion to the series "Jericho." She was the executive producer of "Elvis by the Presleys," for CBS Entertainment and was the executive producer of two specials for Tyra Banks' "America's Next Top Model."

Before joining "48 Hours" in 1996, she was executive producer of Campaign '96 (1995-96), managing the daily operations of CBS News' election-year political coverage, and of the primetime CBS News magazine, "Eye to Eye" (1994-95), after having served as the broadcast's senior broadcast producer and senior producer (1993-94).

Zirinsky was the director of CBS News' 1992 political reporting, responsible for coordinating coverage of candidates, issues and events for all CBS News broadcasts, including the presidential election. During that period, she was CBS News' senior producer at the 1992 Olympic Winter Games in Albertville, France, where she oversaw the CBS News and Sports news desk for the network.

Earlier, Zirinsky served in several capacities for the "CBS Evening News with Dan Rather" in New York and Washington, D.C. In New York, she was its senior broadcast producer (1991-92) and senior producer (1989-91). In Washington, she managed all feature stories and oversaw editorial content of daily hard-news events (1986-89). Zirinsky was CBS' White House producer for more than a decade. She first joined the "CBS Evening News" as a producer in 1979.

She also worked on other CBS News broadcasts, including the "CBS Morning News" and "CBS Evening News" weekend editions. Zirinsky worked the Democratic and Republican National Conventions from 1976 through 1988 as a floor producer for Dan Rather, Lesley Stahl, Ed Bradley and Mike Wallace. In 1992 she was senior producer for all coverage at both conventions.

Zirinsky's international news experience is extensive. She traveled overseas with presidents Carter and Reagan. Her assignments have taken her to Russia, China, Japan, Europe, Central and South America, the Middle East and Eastern Europe. In 1989, Zirinsky ran CBS News' operations out of Panama during the United States invasion of that country and was in charge of CBS News' operation in Beijing during the Tiananmen Square student uprising and military crackdown. Earlier that year, she was lead producer for CBS News' coverage from Japan of Emperor Hirohito's funeral. She was the senior producer responsible for setting up and overseeing the Network's news operation in Kuwait while covering the first Persian Gulf War, and it was under her stewardship that CBS News was the first network to enter Kuwait, just behind the Allied forces.

Zirinsky was technical advisor/associate producer for writer/director James L. Brooks on the film "Broadcast News," starring Holly Hunter as a Washington network news producer.
Zirinsky was graduated cum laude from American University in Washington, D.C.

WWW.CBSNEWS.COM/48-HOURS


ROSE ZAHNN – HEALTH/FITNESS EXPERT AND OWNER OF HEALTHY HABITS STUDIO - "HOW-TO THROW AN ADULT HALLOWEEN PARTY"

Adults may have out-grown trick-or-treating, but that doesn't mean the kiddos get to have all the fun. Rose joins us today to help us Throw an Adult Halloween Party!

She will share her scary-good tips and recommendations for recipes, cocktails and décor to get us  in the Halloween spirit.

• Recipes: Spooky Spaghetti Afraid-O!, Squash Soup In A Pumpkin
• Boos & Booze: Easy Halloween Cocktails
• Wickedly Simple Snacks

ABOUT ROSE:
Rose Zahnn is the founder and owner of Healthy Habits Studio and a Certified Fitness Professional. Her certifications include American Council on Exercise (Certified Personal Trainer), Aerobics and Fitness Association of America (Certified Group Exercise Instructor), Yoga Alliance (E-200 RYT), and Pilates Method Alliance. She is a Teacher Trainer for several organizations including Tabata BootCamp, Balletone, and Yaapana Yoga.  Rose is also the creator of PilatesFit, Learn to Be Lean, Dancelicious, and the Four on the Floor for the Core programs. She presents internationally at fitness conferences, sharing her methods with other instructors.

As an overweight and out of shape kid, Rose "just wanted to be skinny", and tried everything until finding that exercising and eating healthy really work! (shocker there). "If I can get myself in shape, then anyone can get in shape, and I've got some tips and tricks to help them do it!"  As the years went by, she realized that "getting healthy" was even better, and more important, than "getting skinny."

Rose truly believes, and exudes, that fitness can be fun - it's just a matter of finding what you like (or what you can stand making yourself do in order to reach your goals), and having fun people to work out with. It was with this attitude that she opened Healthy Habits in 1993.  Since then, Healthy Habits has become Sacramento's most fun and friendly fitness studio. She gratefully acknowledges her wonderful staff and loyal clients for making the studio feel like one big happy and healthy family.

WWW.HEALTHYHABITSSTUDIO.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.

10/27 JULIE WINTERBOTTOM, FRIGHTLOPEDIA: AN ENCYCLOPEDIA OF EVERYTHING SCARY, CREEPY, AND SPINE-CHILLING, FROM ARACHNIDS TO ZOMBIES, VIC RALLO, “EAT DRINK ITALY”, GARRETT WAY, HOW TO SURVIVE A MAJOR STORM EVENT

JULIE WINTERBOTTOM – AUTHOR, FRIGHTLOPEDIA: AN ENCYCLOPEDIA OF EVERYTHING SCARY, CREEPY, AND SPINE-CHILLING, FROM ARACHNIDS TO ZOMBIES

Hold on to your witch’s hat!  Dust off your Ouija board!  And round up your pet komodo dragon! Frightlopeda is a single-volume, go-to compilation of everything scary under the sun—and the full moon…providing a prime source of thrills and chills...

FRIGHTLOPEDIA: An Encyclopedia of Everything Scary, Creepy, and Spine-Chilling, from Arachnids to Zombies

It’s time to get scared silly with FRIGHTLOPEDIA: An Encyclopedia of Everything Scary, Creepy, and Spine-Chilling, from Arachnids to Zombies, written by Julie Winterbottom and illustrated by Stefano Tambellini.

From the spooky to the outrageous, FRIGHTLOPEDIA features everything you need to know about ghosts, werewolves, aliens, mummies, and more. Readers will encounter real-life creepy creatures, petrifying plants, and ghostly places they never imagined existed, plus gain practical information like how to say “boo” in 15 languages and escape from quicksand. Not limited to great scary reading, FRIGHTLOPEDIA also includes DIY creepiness like making fake blood, tips for a perfect séance, and how to look like a true zombie.

Whether you are a self-admitted scaredy-cat or the bravest of the brave, FRIGHTLOPEDIA offers thrills and chills for every scare level. With each entry in the book rated from 1 to 3 on a Fright Meter, readers can choose whether they want scary, scarier, or scariest. The perfect companion for Halloween festivities or entertaining at an autumn sleepover, FRIGHTLOPEDIA is prepared to fright and delight—from A to Z.


RESTAURATEUR AND TV SHOW HOST, VIC RALLO - BRINGING BACK SUNDAY DINNERS WITH THE HOST OF “EAT DRINK ITALY” VIC RALLO

IT’S TIME TO UNPLUG, STOW THE ELECTRONICS, AND SPEND QUALITY FAMILY TIME AROUND THE TABLE!

Traveling through Italy, restaurateur and TV show host, Vic Rallo experiences a household tradition that has all but disappeared here in America, the Family Sunday Dinner.  In Italy both young and old gather at the table every week to share family time.  Surrounded by great food, they talk, relax and laugh together.  Vic would love to bring back this treasured family time, and it starts with simple, delicious dishes that the whole family can prepare and enjoy!

ABOUT CHEF RALLO:  
Vic, the host of Eat! Drink! Italy! with Vic Rallo, is a restaurateur, wine critic and TV celebrity.  Vic’s love of food and wine drove him to change career paths after years as a successful attorney.  A devotee of Italian food and culture, he currently owns and operates three successful restaurants in New Jersey.  When he’s not creating new dishes for his menus, he is often sharing his love of wine.  Vic has published two wine books, Napoleon Wasn't Exiled and 21 Wines. He also visits Italy six to eight times per year to find inspiration for his restaurants, and to taste and write about the wines from every region of the country.


SAFETY ENGINEER & ELECTRICAL SAFETY EXPERT GARRETT WAY – WILL PROVIDE AN ACTION PLAN TO HELP PEOPLE SURVIVE A MAJOR STORM EVENT & SAVE LIVES

A TIMELY CHECKLIST ON WHAT TO DO & WHAT NOT TO DO WHEN YOUR ELECTRICITY GOES OUT

ELECTRICAL SAFETY IN THE EYE OF THE STORM

Floods, hurricanes, tornadoes and extreme weather events are getting more frequent.  Even small storms and accidents can interrupt the power in your home.  In fact, the chances are that every one of your listeners has experienced a power outage at their home during the past six months.   What these consumers may not realize, however, is that each outage has potential to be extremely dangerous.   A recent example was Hurricane Mathew, which has been blamed for at least 39 deaths across five Southeastern states leaving 650,000 people without electricity.

Next Thursday, October 27th, one of the top electrical safety engineers in the nation will provide timely tips on how to stay safe and survive prolonged power outages.   Garett Way, the top safety educator at Schneider Electric, is available to share life-saving information about how to ‘safely’ assess the damage and look to recover from extreme weather events like Hurricane Mathew.  This public service interview will explain what everyone should know before they return to damaged homes and businesses.  Way will also tell you listeners how to develop a safety plan to prepared for future disasters and electrical outages.   It’s very important for home and business owners to know what they need to ensure that their electrical systems are safe. This is critical, because attempting to restore electrical power to water-damaged equipment can be deadly.   We hope you’ll take advantage of this timely public service interview.

SOME LIFE-SAVING SUGGESTIONS FOR ELECTRICAL SAFETY: 
• Steps for properly turning electricity back on after storms
• Safety tips and tricks for returning to your home or business after flooding or power outage
• Caution with electrical outlets and replacing or cleaning equipment
• Assessing potential causes of smoke or fire
• Resiliency of the power grid and technologies helping to get power restored faster

10/26 CECILE SANDRAL, SOFITEL LOS ANGELES AT BEVERLY HILLS, SOFITEL WINE DAYS, ADRIENNE O’HARA, TOYS“R”US

CECILE SANDRAL - BRAND PROJECT MANAGER, SOFITEL LOS ANGELES AT BEVERLY HILLS - SOFITEL WINE DAYS

SOFITEL LOS ANGELES AT BEVERLY HILLS AND HILLSIDE WINE & SPIRITS CELEBRATE FRENCH ELEGANCE, WINE & FOOD WITH SOFITEL WINE DAYS INITIATIVE

Both hotel guests and the public are invited to experience the best of French wines through multiple events taking place through October 31, 2016

In celebration of the traditional wine harvesting in France, Sofitel Los Angeles at Beverly Hills, in partnership with Hillside Wine and Spirits, will host Sofitel Wine Days, a six week-long series through October 31, 2016. Throughout the series, both the public as well as hotel guests can partake in several wine-focused events and experience elegant flavors from abroad. The wine festivities will discover the secrets of wine with pairing menus, great tasting sessions and more.

The series of initiatives will celebrate French wine with two distinct tasting events highlighting each of France’s six wine regions.

Throughout the duration of the month-long festivities, Sofitel Los Angeles’ Wine Days can be enjoyed at the hotel’s restaurant, Estérel and garden patio, Le Jardin, with an excellent menu and great regional pairing of wines such as Montmatre, Moillard, Chateau Haut, Child Playand Hoopla vineyards. The curated wine pairing menu, priced at $39, includes:

• Roasted Scallops, braised baby leek, peanut potato, smoked pancetta, pluot gastrique
• Main Course: Grass fed New York ,grilled broccolini, royal trumpet mushroom, heirloom cherry tomato relish
• Desserts: Chocolate Mousse Pyramid, gianduja, chocolate sponge, white chocolate drops
• Wine tasting: additional $15 for 2 tasting of wine  
• Moillard Bourgogne Chardonnay 2014
• Moillard Bourgogne Pinot Noir 2014

ABOUT SOFITEL 
Sofitel, AccorHotels’ authentic luxury brand, blends local culture and French art de vivre to create magnificent moments for international travellers seeking a uniquely elegant experience.

Guests staying at one of Sofitel’s 121 addresses will enjoy design, culture, gastronomy and wellness. All over the world, Sofitel promises travelers looking for contemporary accommodation, a skillful blend of local culture and French art de vivre. Each address is distinctive, with its own “cousu-main” service, stylish interior, and inspired and creative gastronomy. The brand’s hotels are located in large cities like Paris, London, Berlin, New York, Rio de Janeiro, Dubai, Bangkok, Singapore and Shanghai, or set against wonderful landscapes in destinations like Morocco, Egypt, Thailand and even French Polynesia.
AccorHotels, the world’s leading hotel operator, is present in 92 countries with 3,900 hotels and.

WWW.SOFITEL.COM


ADRIENNE O’HARA - TOYS“R”US SPOKESMOM - IT’S TOY SEASON! WHAT’S HOT THIS YEAR?

IT’S TOY SEASON! WHAT’S HOT THIS YEAR?

The #TRUHotToyList is considered a go-to guide for the season’s hottest toys 

It’s serious business creating a list of must-haves that helps parents and gift-givers stay ahead of their kids’ holiday requests for toys.  Whether scoring deals in-store or online, parents want to make wishes come true.  With an emphasis on play value, how do parents pick toys that will create outstanding play experiences for their kids?.

Toys“R”Us® recently debuted its 2016 Holiday Hot Toy List, the company’s annual go-to holiday shopping resource for parents and gift-givers – straight from the toy experts. Comprised of 40 items categorized by age from Baby’s First Christmas to Big Kids, the Toys“R”Us team spent the last year narrowing down thousands of new toy introductions and selecting the items sure to top kids’ wish lists this holiday season.

On Wednesday, October 26th, Adrienne O’Hara is available to you and your listeners to talk about the hot toy list for the holidays, the fabulous 15 and what you should know when shopping for the kids (and kids-at-heart) in your life.

WWW.TOYSRUS.COM/HOTTOYS

10/25 MIKE ISRAETEL, RENAISSANCE PERIODIZATION, FIVE MYTHS ABOUT HEALTHY EATING THAT MAY SURPRISE YOU, AARON GLASSMAN, SOL NATURAL FOODS, MACACCINO

MIKE ISRAETEL, FOUNDER OF RENAISSANCE PERIODIZATION - THE TOP FIVE MYTHS ABOUT HEALTHY EATING    
       

The world of diet and health is saturated with many myths, often leaving us confused of what to believe or not.  Some of these myths are so pervasive and widespread that to most people they have become fact. And of course while some myths require a bit of a leap of faith on the part of the believers, the most widespread and, for the health of the general public, the most damaging myths are often propagated because they do have at least a small grain of truth.

To help discover the real truth about healthy eating, the doctors, professors and registered dietitians  at RP, a leading health, fitness and nutrition company that takes a scientific approach to training and eating  have just released a new book - Understanding Healthy Eating.  The authors (bios at bottom of document) have also created a list of “The Top Five Myths About Healthy Eating.”  These are the myths that they believe are a combination of the most pervasive, least substantive, and most damaging to the public health.

ABOUT MIKE
Mike has a PhD in Sport Physiology and is currently a professor of Exercise and Sport Science in the School of Public Health at Temple University in Philadelphia where he teaches several courses, including Nutrition for Public Health, Advanced Sports Nutrition, and Exercise, Nutrition and Behavior; Jen, holds a PhD in Human Nutrition and is a Registered Dietitian (RD). She is also an accredited Athletic Trainer and Certified Strength and Conditioning Specialist, plus she’s the former MMA Fatal Femmes World Champion, the 2014 IBJJF Master World Champion in the Purple Belt division, both for her weight class and absolute, and the 2014 Brown Belt Absolute Pan Am champion in the sport of Jiu Jitsu; and Trevor is a family medicine physician in Chicago, IL with an educational background that includes a BS in Movement Science from the University of Michigan and Doctorate of Osteopathic Medicine from Nova Southeastern University.

RENAISSANCEPERIODIZATION.COM


AARON GLASSMAN – FOUNDER OF SOL NATURAL FOODS – HERE TO TALK ABOUT MACACCINO              

MACACCINO: AMERICA’S NEW #1 COFFEE SUBSTITUTE

A clean, organic superfood energy drink from Mother Nature

Our roasted Macaccino blends are delicious drinks that invoke the flavors of coffee and hot chocolate. Enjoy them in place of your sugar- and caffeine-based energy drinks and benefit from a delicious organic energy drink.

POWER YOUR DAY WITHOUT CAFFEINE
Roasted Macaccino Blends are our nutrient-rich, superfood-based beverages that will redefine how you see energy drinks. We have perfected the art of mixing hand-roasted Peruvian maca root with other organic superfood ingredients to create the world’s most delectable maca-based energy drinks.
Join the many and see what switching to maca-based superfood energy can do for your life. Theenergy-boosting qualities of maca root fuel every powerful cup of Macaccino. Try a Macaccino and experience all-day-long energy without the jitters and crashes of coffee.

ABOUT FOUNDER, AARON GLASSMAN
Aaron Glassman is an entrepreneur, visionary, writer, teacher, musician, and humanitarian. Science of Living Natural Foods is Aaron’s newest business venture, designed to bring the world’s healthiest foods to market in ways that not only fit people’s lifestyles, but improve upon them. Aaron’s greatest joy is to fuse creativity with his love of nature into thriving companies that inspire and promote an elevated state of being.

Aaron is commited to water preservation and conservation and is part of the White Spring Project in Glastonbury, U.K. Aaron believes life is long-so live healthy and fill it with adventure and joy!

WWW.MACACCINO.COM