What's Cookin' Today on CRN

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. HULAG

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

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

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 

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 A

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

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 w

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.

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

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 health