1/14 Cal Ripken Jr, Les Kincaid & Movie Guy Steve Evans!

1/13 Dr. Oz Garcia- Health Snacks for Kids, Alain Carr- Edelweiss Restaurant

What's Cookin - On Today's Show: CRNtalk.com

1/13 Dr. Oz Garcia- Health Snacks for Kids, Alain Carr- Edelweiss Restaurant

Dr. Oz Garcia shares tips on how to make healthy snacks for kids!

Oz Garcia, Ph.D., a highly regarded nutritional counselor and life extension specialist, is also the best selling author of The Balance and Look and Feel Fabulous Forever (ReganBooks/HarperCollins). Oz was twice voted best nutritionist by New York Magazine and is frequently consulted by some of the most respected names in medicine for his up-to-the-minute views on nutrition and its role on human health.

Alain Carr tells Michael Horn & Paul Stern about the history and food extravaganza from Chicago's famous Edelweiss Restaurant!

VOTED CHICAGOLAND'S #1 GERMAN RESTAURANT...AGAIN! Edelweiss German-American Restaurant is one of Chicago’s favorites. It has been a family-owned dining destination for over 30 years. The menu features an impressive array of traditional, well-crafted German specialties along with classics like the American steak, chicken and seafood dishes. The Edelweiss also carries some of the finest Bavarian beers in the world. The Edelweiss is proud of its reputation for delectable cuisine, superior service, and a charming, comfortable atmosphere.

1/12 Larry Lipson Costa Rica Report, Detoxing After the Holidays with Janet Little Nutritionist

What's Cookin - On Today's Show: CRNtalk.com

1/12 Larry Lipson Costa Rica Report, Detoxing After the Holidays with Janet Little, Nutritionist!

Larry Lipson calls in with the Costa Rica Report! He shares all the food news abroad with Michael Horn and Paul Stern!

What are some of the cool food and wine trends outside of the States? Larry gives us the skinny on what to look for and where we can get some of these goodies, right here in the US!

Dr. Joseph Keon, author of WHITEWASH: The Disturbing Truth About Cow's Mile and Your Health

Is milk really good for us after all? Have countless well-meaning parents and doctors been deceived--"whitewashed"--about how dairy effects our bodies? According to Dr. Joseph Keon, author of WHITEWASH: The Disturbing Truth About Cow's Mile and Your Health Forward by John Robbins, this is most certainly the case. "Much of this information is contradictory or unsupported by scientific studies, "writes Keon, "Most of it is market-driven" [...]. Furthermore, 70% of chronic degenerative diseases in the United States are directly correlated to our choices in diet--with dairy being at the heart of this issue.

Joseph Keon writes convincingly about the milk lobby in the United States and the damage it does, citing government findings as well as independent scientific studies that all seem to conclude that Americans are sabotaging their own health without even knowing it, simply by dri /b> points out that milk is an unnatural product for adult humans to consume, and may even lead to many ever-growing diseases, amongst them diabetes, cancer, and osteoporosis. Keon is persuading in his discussion of American dairy farming--the rates of disease, tainted product, and even young mortality (6 years, whereas healthy cows live into their 20s) are enough to make anyone think twice about milk with their cookies.

Dr. Joseph Keon is considered a leading authority on public health, and has written three books, including The Truth about Breast Cancer: A Seven-Step Prevention Plan and Whole Health: The Guide to Wellness of Body and Mind.

Janet Little – Certified Nutritionist – Henry’s Market - talking about “detoxing after the Holidays”

You ate too much. WE ate too much! Okay - we DEFINITELY, definitely ate TOO much! What's a foodie to do? Janet is here to help us out with getting cleaned up and healthy for the new year!

Janet is the Certified Nutritionist for Henry’s Farmers Market, and she hasmore than 20 years of experience in the health food industry. She has an extensive knowledge of natural and organic foods, nutrition, vitamins and minerals, herbal solutions and homeopathic remedies. Her areas of expertise include child nutrition, health and fitness, women’s health and nutritional counseling.

Surprise Visit from our friend AJ Cook - She tells us some BIG NEWS about her Law & Order role!

Andrea Joy "A.J." Cook (born July 22, 1978) is a Canadian actress best known for her role as Supervisory Special Agent Jennifer "JJ" Jareau in the CBS crime drama Criminal Minds. She has also appeared in several Hollywood films including The Virgin Suicides, Out Cold, and Final Destination 2.

1/11 Eco Chef Bryan Au & Rodney Strong Wines!

What's Cookin - On Today's Show: CRNtalk.com

Michael Horn and Paul Stern visit with Eco Chef Bryan Au, and in-studio guests Robert Larson & Rick Sayre from Rodney Strong Wines! Join us for some serious YUM!

Chef Bryan Au Shares his insight on Raw Cooking!

http://www.rawinten.com

Chef Bryan Au has taught and lectured all around the World at: Sacramento, CA, Maryland, Los Angeles, New York. Tokyo, Japan and has been invited to and will be teaching in: Denmark, Australia, Seattle, New York, Florida, England, Scandanavia, Ireland, Chicago.

Robert Larson, Rick Sayre & Tammi Wyckoff tell us the story behind Rodney Strong Wines and share some delicious wine tips!

http://www.rodneystrong.com/

Rodney Strong was one of the pioneers of Sonoma County’s modern wine industry, an acknowledged visionary who understood the potential that Sonoma’s soil and climate held for producing world-class wines. A successful dancer before retiring and turning to his second love, winemaking, Rodney Strong established Sonoma County’s 13th bonded winery in 1959.

Rodney Strong Vineyards grows and produces wines from grapes grown exclusively in Sonoma County’s finest appellations: Alexander Valley, Russian River Valley, Chalk Hill and Sonoma Coast. Rod was one of the first to plant pinot noir in the Russian River Valley, the first to produce and release a Chalk Hill chardonnay, and the first to make a single-vineyard cabernet in Sonoma County. The winery’s 14 unique estate vineyards represent a perfect combination of varietal selection and place, the unique soil and climate as well as farming and winemaking techniques.

The winery’s current offerings include sauvignon blanc, chardonnay, pinot noir, zinfandel, merlot, cabernet sauvignon, Symmetry, a red meritage wine and a couple of single-vineyard cabernet sauvignons from Alexander Valley.

Since 1989, the Klein family, who has been involved in California agriculture for four generations, has privately owned the winery. Their passion for sustainable farming practices, solar power and other green business practices led us to become Sonoma County’s first carbon neutral winery.

1/10 - Chef Chad Sarno, Larry Van Aalst,

Chef Chad Sarno Executive Chef/Owner, Counter and Vital CreationsNew York City, New York http://www.rawchef.com/http://www.rawchef.com/

Chad travelled the world, seeking the counsel of those whose work reminded people of both the implicit benefits of hand-crafting foods and the virtues of “walking the earth lightly”. Whether in the American desert or the Philippine jungle, he studied traditional ingredients and customs, and began bringing them together in newly healthful and delicious ways. With vegan cuisine generally, and living foods specifically, Chad experienced how locally sourced plant-based foods - the staple diet of many cultures - provided him a level of vitality, energy, and serenity rarely seen in the traditional West. (Indeed, even his childhood asthma disappeared!) With the guidance and reflection of many teachers along with way, he began eating food only in its raw state, experimenting with their living textures, smells, and tastes. With each creation, he saw the horizon of Living Foods broaden. Soon, Chad began formally sharing what he was learning. He founded Vital Creations LLC and RawChef.com, and began sharing his dreams and hopes for the Living Foods movement with anyone who would listen. He crafted and fine-tuned his recipes, cataloguing the growing and cultivation methods for each of his ingredients, and compiled valuable contacts among the constellation of individuals and companies also working to progress the Living Foods movement. These original writings and recipes became Vital Creations - An Organic Life Experience. Any person attempting to learn about any specific area of nutrition can easily become confused by the mass contradictions inherent in the different approaches that exist. The foundation of human vitality is simple and very obvious; which is Raw Living Plant Food and is ever so abundant and present all around us in nature. When one engulfs self with simply ingesting raw plant matter it brings us back to our ultimate purpose, being one with nature and the Earth. No matter what your religious path is, even if you do not feel spirituality is important in life, living as close to nature as we can is our divine blueprint as a species of this planet. The fraud revolves around one idea: the loss of the truth that our food and the soil from which it grows is a living system. When you forget that food is alive, it can easily become conventional wisdom to cook, can, salt, skin, dilute, dissect, adulterate, and/or irradiate food into an enzymatically dead substance. This depleted food is the source of almost all dietary and health problems. It has become commonplace to drown crops chemically instead of growing or feeding the soil, which is the life of the plant. So why embrace vegan and living foods as a major component of any diet? Enzymes in their natural form, by far, accomplish the largest part of digestion. Every living food has naturally occurring enzymes, enough to digest that particular food. Nature has wrapped up its bounty in a self contained, flawless package. An apple, for instance, has the right amount of enzymes needed for your body to digest it. The millions of enzymes that produce life are what allow us to talk, blink, walk, digest and simply be alive. Digestive enzymes are destroyed by heat. Beginning at a cooking temperature of 115 degrees the complete enzymatic content of food begins to rapidly decrease to 0% by 120 degrees. Cooking foods can also destroy other nutrients, and render natural oils indigestible. Organically grown living foods reduce the depletion of the body's enzyme reserves, allowing them to fight off outside toxins and viruses. What typically happens when enzyme production cannot keep up with processed, cooked food intake? Absorption of partially digested proteins into the bloodstream can cause allergic reactions, and cause further toxicity of the immune system. Remember, our immune system identifies and eliminates that which is not us. Foreign proteins, or undigested animal protein in our blood causes an immune reaction called Leukocytosis1. This is the rapid production of a large number of white blood cells immediately following ingestion of many cooked, processed foods and animal products. In a nutshell, this process throws the body into shock, acting in self-defense by pumping out its own enzymes to digest the foreign substances that were ingested. By simply ingesting a raw plant based diet, you have completely eliminated all the toxins that nutritionists routinely target for elimination from the diet - no matter what.

Larry Van Aalst - Sommelier - Equus Restaurant

At the Fountaingrove Inn, business and leisure travelers alike will discover simple elegance, gracious hospitality and all the amenities one could desire. Located only 65 miles North of San Francisco and Oakland airports, the Inn is the perfect location as a home-base for your wine country excursion. The towns of Sonoma and Healdsburg are in Santa Rosa's backyard as well as the popular wine regions of Russian River, Sonoma Valley, Dry Creek Valley and Alexander Valley. Sonoma Wine Country boasts over 300 wineries, many within a short scenic drive from the hotel. Stylish, classic and modern.the Equus Restaurant and Loungebar has been transformed into an inviting casual dining experience. The California fusion menu highlights local ingredients and emphasizes classic flavors with Mediterranean, Spanish and French influences. The Loungebar features Friday evening wine tasting and Saturday entertainment. Equus Restaurant and Loungebar.make it your next stop.

1/7 -James Frain, Steve Evans

James Frain (NBC'S "The Cape")
Rick Maynard - Communications Director KFC
Steve Evans - "The Movie Guy"

James Frain (NBC'S "The Cape") SUNDAY 9 E/P

James Frain plays billionaire Peter Fleming, The Cape's (David Lyons) nemesis, who moonlights as the twisted killer Chess in NBC's new drama series "The Cape." Frain received his big break while studying in London, when Sir Richard Attenborough cast him in his first feature, "Shadowlands," opposite Sir Anthony Hopkins and Debra Winger. He has also appeared in the feature films "Elizabeth," "Hilary and Jackie," "Titus," "Everybody's Fine," "The Count of Monte Cristo," "Where the Heart Is," "Reindeer Games" and "Into the Blue." Next up he will play opposite Jeff Bridges in the highly anticipated "Tron Legacy." Frain is best known for his performances as Thomas Cromwell on Showtime's critically acclaimed series "The Tudors" and as Franklin Mott on HBO's hit series "True Blood." His additional television credits include "Californication," "Flash Forward," "24," "Grey's Anatomy," "In Plain Sight," and "CSI" among others. Classically trained, Frain also has an extensive theater background and in 2007 he appeared with Ian McShane on Broadway in "The Homecoming" - for which the cast won The Drama Critics Circle Award for Best Ensemble. In addition to acting, Frain also loves drawing and photography. Born in Leeds, Yorkshire, England, Frain currently resides in Los Angeles with his wife and two children. David Lyons ("ER") stars as Vince Faraday, a cop framed for crimes he did not commit, forcing him to team up with a group of carnival misfits to take a new identity, fight crime and win his family back. Fueled by a desire to reunite with his wife, Dana (Jennifer Ferrin, "Life on Mars") and son, Trip (Ryan Wynott, "Flash Forward"), Faraday becomes "The Cape" - his son's favorite comic book superhero - taking the law into his own hands and battling the criminal forces that have overtaken Palm City. Rounding out the cast are James Frain ("True Blood, "The Tudors") as billionaire Peter Fleming - The Cape's nemesis - who moonlights as the twisted killer, Chess; Keith David ("Death at A Funeral") as Max Malini, the ringleader of a circus gang of bank robbers who mentors Faraday and rains him to be The Cape; Summer Glau ("Terminator: The Sarah Connor Chronicles") as Orwell, an investigative blogger who wages war on crime and corruption in Palm City; Dorian Missick ("Six Degrees") as Marty Voyt, a former police detective and friend to Faraday; Martin Klebba ("Pirates of the Caribbean") as Rollo, member and unassuming muscle of the circus gang of bank robbers and Vinnie Jones ("Lock, Stock and Two Smoking Barrels") as Scales, resident thug and cohort of The Cape's nemesis Chess.

Rick Maynard - Communications Director KFC

KFC Corporation, based in Louisville, Kentucky, is the world's most popular chicken restaurant chain, specializing in Original Recipe®, Extra Crispy®, Kentucky Grilled Chicken™ and Original Recipe Strips with home-style sides, Honey BBQ Wings, and freshly made chicken sandwiches. Every day, more than 12 million customers are served at KFC restaurants in 109 countries and territories around the world. KFC operates more than 5,200 restaurants in the United States and more than 15,000 units around the world. KFC is world famous for its Original Recipe® fried chicken -- made with the same secret blend of 11 herbs and spices Colonel Harland Sanders perfected more than a half-century ago. Customers around the globe also enjoy more than 300 other products -- from Kentucky Grilled Chicken in the United States to a salmon sandwich in Japan. KFC is part of Yum! Brands, Inc., the world's largest restaurant company in terms of system restaurants, with more than 36,000 locations around the world. The company is ranked #239 on the Fortune 500 List, with revenues in excess of $11 billion in 2008.


Steve Evans - "The Movie Guy"

Tips on the best & worst this weekend at the Box Office. Steve reviews and comments on all the latest from Hollywood and gets the story behind the film.A veteran of the industry, "The Movie Guy" says exactly how he feels about the movies that you will be watching this weekend. Mike Horn comments on the lineup of big screen offerings but does not always agree with what Steve has to say. This is the movie review program to listen to every week and get the "real deal".

1/6 - Jim MaLynn, Amar Santana , Janet Riley ,

What's the OLDEST restaurant in America? What's Cookin' Today Show Michael Horn & Paul Stern will meet the manager of that restaurant! We're on to New York City to talk with Amar Santana, Executive Chef, Charlie Palmer's and, HOT DOG! Janet Riley of the National Hot Dog & Sausage Council and 'Queen of Wien' will be here to chat us up! Don't miss a minute!

Jim MaLynn GM The Union Oyster House - Boston, MA

The Union Oyster House is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. — the doors have always been open to diners since 1826. The toothpick was first used in the United States at the Union Oyster House. Enterprising Charles Forster of Maine first imported the picks from South America. To promote his new business he hired Harvard boys to dine at the Union Oyster House and ask for toothpicks. A college president was salad man here. Jack Coleman, President of Pennsylvania's Haverford College worked in total anonymity for a few months during his sabbatical when he secretly sampled some of America's rigorous jobs and lifestyles. The Kennedy Clan has patronized the Union Oyster House for years. J.F.K. loved to feast in privacy in the upstairs dining room. His favorite booth "The Kennedy Booth" has since been dedicated in his memory. The Union Oyster House is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. — the doors have always been open to diners since 1826.

Amar Santana - Executive Chef - Charlie Palmer's at Bloomingdale's

"Food and fashion under one roof is an irresistible combination." After more than two decades as neighbors catering to Manhattan's Upper East Side clientele, Charlie Palmer and luxury retailer Bloomingdale's finally get together under one roof at Charlie Palmer at Bloomingdale's South Coast Plaza, one of the country's ultimate luxury destinations. Drawing upon wine as the design inspiration, the restaurant flooring is crafted from reclaimed wine barrels, with the burnished patina of the wood enhanced by vintage leather chair coverings in warm tones to create a rustic but sophisticated environment. Under the direction of Executive Chef Amar Santana, the menu builds upon this rich earthiness with dishes such as Liberty Duck Breast with toasted cumin and Roasted Sonoma Chicken in garlic jus. Complimenting the seasonally inspired menu is a diverse wine list highlighting an impressive collection of small artisan Champagnes, select vintages of Château Lafite-Rothschild, Bordeaux and verticals of Barolo from producers such as Giacomo Conterno. Accessible through the restaurant as well as Bloomingdale's is a branch of Palmer's innovative new wine retail shop, Next Vintage where shoppers as well as diners can search wines by price, region, winery, year, varietal and even food pairing on a touch screen through wireless eWinebooks.

Janet Riley President, NHDSC and 'Queen of Wien'

The National Hot Dog and Sausage Council is a project of the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and those who supply them with equipment, ingredients and services. Established in 1994, the Council conducts scientific research to benefit hot dog and sausage manufacturers. The Council also serves as an information resource to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages

1/5 - Larry Lipson, James T. Ehler,

Larry Lipson - Live from Costa Rica

Former LA Daily News Food Columnist (50 Years) Larry Lipson is live and direct from his research Institute in Costa Rica. He will talk about wine food and the good life and will have comments From Frommer's Travel Guide: " Wine: Although some European immigrants have been experimenting with wine grape cultivation in Costa Rica, no one has succeeded. The government did sponsor an experimental effort several years ago, but eventually most of the vines were ripped out. If you see Costa Rican wine for sale, it is almost surely from imported Chilean grape juice that is then processed in Costa Rica--the quality is terrible and it is--at least so far--not worth buying except as a total novelty."

Chef James T. Ehler (Chef, researcher, writer, editor, publisher, webmaster). Born in the Greenpoint section of Brooklyn, New York where I lived until age 22. Since then I have lived and worked in Montana, Minnesota, Wisconsin, Colorado, Arkansas, North Carolina, Key West, Florida, etc. In September 2005 I moved to Winona, Minnesota where I hope to remain. I have been cooking for over 35 years, spending a little more than 5 years apprenticing with several Colorado chefs, and was a working Executive Chef for 20 years. I have been a member of the Chefs de Cuisine of the Pikes Peak Region (American Culinary Federation) and the Colorado Chefs de Cuisine (ACF). I have served as president of the Arkansas State Professional Culinary Association (ACF), and was a founding member and president of the Conch Republic (Florida Keys) Chapter of the ACF. I am a former Executive Chef of the Cripple Creek Country Club, and Brittany Hill Restaurant in Colorado; the Hilton Hotel in Fayetteville, Arkansas; the New Bern Golf and Country Club, North Carolina; Martha's Steak & Seafood, and the Reach Hotel (both in Key West). Since I began to seriously devote more time to writing, I worked as a cook (and webmaster) for Blue Heaven Restaurant in Key West, Florida 5 years, until 2001. This enabled me to concentrate on the Culinary Encyclopedia I have been working on for many years. This website, contains some of that material. Beginning in April 2003 I have been working full time on this and several other websites in the Food Reference familyFoodreference.com is an information website - all about food. Long articles about food, short facts and trivia, cooking tips, recipes etc. You will also find the most complete listing of Food Festivals from around the world, a Today in Food History calendar, Cookbook Reviews, thousands of quotes about food, and other fun stuff like food crosswords, poetry and humor and much, much more. The Food Reference Website contains over 17,000 pages and is constantly growing. New content is added daily to various sections. Foodreference.com receives well over 1 million page views per month. Since its beginnings in 1999, Foodreference.com has maintained an excellent reputation, and has been recommended as a resource by countless magazines, newspapers, universities, food critics, cookbook authors, culinary historians, TV & radio programs, and thousands of other food related websites.

1/4 - Kris Williams, Keith -Thomas Ayoob , Lynn Dominy ,

Keith -Thomas Ayoob

Keith can give tips for grocery store shoppers on how to pick out a whole grain brain that truly is good for you. Nearly 95 percent of Americans are missing the mark when it comes to whole grains – a problematic shortfall since eating whole grains can help protect against heart disease and is associated with lower body weight (according to a recent scientific study from the 2010 U.S. Dietary Guidelines for Americans).
Whole Grain Bread Shopping Check List:
Can you see the whole grains baked into your bread?
Is the bread fresh and moist when you open the package or dry fluff?
Does the bread have at least 20 grams of fiber per serving?

Kris Williams - Syfy's "Ghost Hunters International"

GHOST HUNTERS INTERNATIONAL On Wednesday January 5th, 2011 at 9:00 PM ET/PT, Ghost Hunters International returns to Syfy with seven all new episodes. The showkicks off the New Year with "Hamlet's Castle" (episode 220) in which the team visits the Danish castle that inspired the setting for William Shakespeare's classic tragedy. Ghost Hunters International features a squad of paranormal investigators who use their principles of scientific techniques to explore some of the most legendary haunted spots around the world. Each week the team travels to the far corners of the globe, searching for answers to bizarre eupernatural mysteries. In addition to Hamlet's Castle in Denmark, new investigations also include Pidhirtsi Castle in Ukraine, the Huissen House of Horror in the Netherlands, the Trenches of Death in Belgium and the Petrovaradin Fortress in Serbia. Barry FitzGerald leads the team of investigators, which includes newest member, Ghost Hunters' Kris Williams from TAPS and returning members Joe Chin, Paul Bradford, Susan Slaughter and Scott Tepperman. - the legendary castle in Shakespeare's Hamlet. The Danish Paranormal Society explains the investigators that figures are seen at the windows, screams and horses can be heard in the courtyard, a ghostly soldier can be seen

Lynn Dominy - Acadia National Park

For a select handful of Americans, the 1880s and the "Gay Nineties" meant affluence on a scale without precedent. Mount Desert, still remote from the cities of the East, became a retreat for prominent people of the times. The Rockefellers, Morgans, Fords, Vanderbilts, Carnegies, and Astors, chose to spend their summers here. Not content with the simple lodgings then available, these families transformed the landscape of Mount Desert Island with elegant estates, euphemistically called "cottages." Luxury, refinement, and ostentatious gatherings replaced buckboard rides, picnics, and day-long hikes of an earlier era. For over 40 years, the wealthy held sway at Mount Desert, but the Great Depression and World War II marked the end of such extravagance. The final blow came in 1947 when a fire of monumental proportions consumed many of the great estates. Though the affluent of the turn of the century came here to frolic, they had much to do with preserving the landscape that we know today. It was from this social strata that George B. Dorr, a tireless spokesman for conservation, devoted 43 years of his life, energy, and family fortune to preserving the Acadian landscape. In 1901, disturbed by the growing development of the Bar Harbor area and the dangers he foresaw in the newly invented gasoline powered portable sawmill, George Dorr and others established the Hancock County Trustees of Public Reservations. The corporation, whose sole purpose was to preserve land for the perpetual use of the public, acquired 6,000 acres by 1913. Dorr offered the land to the federal government, and in 1916, President Wilson announced the creation of Sieur de Monts National Monument. Dorr continued to acquire property and renewed his efforts to obtain full national park status for his beloved preserve. In 1919, President Wilson signed the act establishing Lafayette National Park, the first national park east of the Mississippi. Dorr, whose labors constituted "the greatest of one-man shows in the history of land conservation," became the first park superintendent. In 1929, the park name changed to Acadia. Today the park protects more than 47,000 acres, and the simple pleasures of "ocean, forests, lakes, and mountains" that for over a century and a quarter have been sought and found by millions, are yours to enjoy

1/3 - David Zwartendijk, Gary Canter,

David Zwartendijk - Miss Meringue
Miss Meringue is the leading company in the United States, Canada, Mexico and Australia for over 12 years. We've been in business since 1997 with a manufacturing facility in San Marcos, California and restaurants stretching from San Diego to San Francisco. We pride ourselves on producing the most delicious and authentic French inspired desserts. From Meringue Cookies, Specialty Cookies, Madeleines, and Food Service Desserts, we manufacture for all major U.S retailers, club stores, restaurants, hotel chains and key accounts. Brighten your day with our delicious vanilla meringue cookie in an array of rainbow colors. The Rainbow Vanilla Meringue Cookies are a colorful treat for the calorie conscious person. These meringue cookies are perfect for entertaining or adding a little pizazz to your favorite dessert!

Bay of Fundy - Nova Scotia - Canada

Step into the Bay of Fundy, Nova Scotia's own natural wonder Visit the phenomenal Bay of Fundy, home to the world's highest tide. Imagine tonnes of seawater rolling in and out of the Bay, creating an array of currents, waves, swells, and ripples. Immerse yourself in this exhilarating display of nature at it's best and embark on a tidal bore rafting escapade. With powerful tides that eternally churn and flush, Fundy is the most preferred location for whale watching. Hugging the coastline, feast your eyes on spectacular acrobatics of whales as they lunge and cavort while feeding, playing or simply showing off! Behind serene coastal views and dramatic sandstone cliffs, the Bay of Fundy is naturally a region ideal for the outdoor traveler and nature enthusiast. Get up close and personal with Fundy's marine wildlife as you set out on a sea kayaking expedition or take on miles of rugged terrain during a challenging hike. Exploring the Bay of Fundy’s amazing marine life and geological treasures will give you another definition for “wow”. Finding the gateway to nature's paradise is closer than you might think! Discover the roads leading to one of Canada's natural wonders and more exciting ways to explore the Bay of Fundy

Gary Canter - Canter's Deli - Fairfax

Canter's Deli offers an authentic deli-style experience unparalleled anywhere on the West Coast. Our endless menu is full of breakfast, lunch and dinner menu items available 24 hours a day. Fresh baked goods are available from our bakery. A full bar and Cocktail Lounge. Over the years Canter's has sold over:

2 Million Pounds of Lox
9 Million Pounds of Corned Beef
10 Million Matzo Balls
20 Million Bagels
24 Million Bowls of Chicken Soup
Canter’s Delicatessen has been a Los Angeles landmark since 1931!