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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. MATT DEVOST - CEO, FUSIONX (PART OF ACCENTURE) - CYBERSECURITY:  WHAT ARE THE CURRENT THREATS? CYBERSECURITY:  WHAT ARE THE CURRENT THREATS? Cybersecurity Expert Provides Insights on What Businesses Need to Do to Stay Safe Black Hat Security Conference is July 30th-August 4 IN  Las Vegas, Nevada So far this year, 12.8 million records have been compromised, including almost 2.5 million within the business sector.  The average cost of a data breach has hit $4 million, representing a 29 percent increase since 2013. To explore the most critical information security topics and cutting-edge issues. the cybersecurity industry created the Black Hat Conference. For more than 18 years, Black Hat has provided attendees with the very latest in ground-breaking information security research, development, and trends. On Wednesday, July 27th, internationally recognized security expert Matt Devost, CEO of FusionX (part of Accenture), will be available to discuss the persistent and growing threat landscape, critical infrastructure protection as well as methods for mitigating risks. Matt is also on the Black Hat advisory board, helping to shape the agenda for a series of worldwide conferences. Additionally, his work with FusionX has put him in the middle of aggressive red-team efforts, where he and his team work like hackers to help companies identify vulnerabilities. ABOUT MATT DEVOST: Matt Devost is the co-founder and CEO of FusionX, an Accenture company. Matt founded FusionX to protect companies by thinking the same way hackers do – quick, innovative and no-rules. The FusionX team takes the unique approach of identifying vulnerabilities within its customers’ systems by posing as external third parties with whom business is being conducted so they can access information and test security posture. In a nutshell, Matt is a technologist, entrepreneur, and international security expert specializing in cybersecurity, counterterrorism, critical infrastructure protection, intelligence, and risk management issues. WWW.FUSIONX.COM  

LABEL EXPERT DAISY FREUND - HOW CONSUMERS CAN BETTER UNDERSTAND LABELS ON ANIMAL PRODUCTS AND THE IMPACT SOME LABELS MAY HAVE ON FARM ANIMAL WELFARE LABEL CONFUSION, HOW DO YOU PICK YOUR PORK OR BEEF OR CHICKEN? As we enter the height of the summer months, more and more of your listeners will be picking up ingredients for their picnics and cookouts. At the grocery store they will be bombarded with a multitude of labels and terms. There’s grass-fed, free-range and Certified Humane; humanely-handled, organic and much more. Significant animal welfare announcements from huge companies like Perdue, Whole Foods, and WalMart have made this issue national news. And according to new national research consumers are taking notice with nearly 7 out of 10 (69%) paying attention to food labels that indicate how an animal was raised. But those labels are often hard to understand and may not mean what you think they do. ABOUT DAISY - Director, Farm Animal Welfare Campaign - ASPCA Anti-Cruelty: Daisy Freund is a Director on the ASPCA’s Farm Animal Welfare team. In her role, Daisy develops and implements education and advocacy campaigns that improve conditions on industrial farms and drive transparency in animal agriculture so that consumers can make informed choices. Daisy joined the ASPCA in 2012, bringing to the job a diversity of experience in food systems and communications, including farming, restaurant management, public relations and journalism. Before joining the ASPCA, Daisy worked at Glynwood Farm providing daily care to their cattle, goat and sheep herds as well as their laying hen and broiler chicken flocks. Prior to that Daisy managed Heaven Restaurant, a social enterprise in Rwanda offering food sourced locally from cooperatives and hospitality and culinary training for Rwandans. While there, Daisy completed her master’s thesis on the Ankole-Watutsi breed of cattle native to Rwanda. Articles she has written on farm animal welfare have been published in The Atlantic and Grist. Daisy graduated from Dartmouth College with a B.A. in English. In November, 2011 she received her Master’s degree in Food Culture and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. Daisy currently resides in Brooklyn. WWW.ASPCA.ORG CHEF WILLIAM BLOXSOM-CARTER –OWNER, THE CANYON VILLA BED  VOTE FOR THE CANYON VILLA IN THE USA TODAY'S TEN BEST WINE COUNTRY HOTEL/BED & BREAKFAST CATEGORY! Chef William S. Bloxsom-Carter previously worked as the Executive Chef, and Food and Beverage Director for the Playboy Mansion West for over two and half decades. A frequent wine judge he constantly looks for wines to pair with his foods for the multitude of foods he presents. Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods. ABOUT THE CANYON VILLA: The Canyon Villa, where weary wine lovers revive Like an Italian villa perched on a Tuscan hillside, the Canyon Villa bed and breakfast pampers wine lovers touring Paso Robles wineries or couples seeking a charming retreat. The Canyon Villa offers an intimate setting, lavish amenities, fine food and an ideal location. At the Canyon Villa, we offer only four guest rooms, each uniquely decorated and each appointed with luxurious extras such as spa tubs and lush towels. You can enjoy your gourmet breakfast in the courtyard or our dining room. We also offer a cozy great room for relaxing with other guests, and a wine tasting with hors d'oeuvres every afternoon between 5 p.m. and 6 p.m. In the summer, enjoy your wine and appetizers in our lovely shaded courtyard, with its trickling fountain and evening breezes. Beyond

JEAN ARNOLD SESSIONS – EXECUTIVE DIRECTOR, SONOMA COUNTY VINTNERS - SONOMA WINE COUNTRY WEEKEND (SEPT 2-4) YOU’LL THINK YOU DINED AND WENT TO WINE HEAVEN The first thing you notice at Sonoma Wine Country Weekend is the decided lack of distance between yourself and the people who grow and make some of the world’s most amazing wine and food.For three delicious, decadent days get up close and personal with Sonoma County’s full bounty of flavors. Rub shoulders with winegrowers, winemakers and chefs, from pioneers to up-and-comers. Named one of America’s top three wine charity fundraisers, it’s quite possibly the most fun you’ve ever had while supporting our community, with over $20 million dollars raised to date. Sonoma Wine Country Weekend is Sonoma County’s signature, and largest, charity event, bringing together over 200 of Sonoma’s top winemakers and growers, along with a collection of the area’s best chefs. Jointly produced by the Sonoma County Vintners and the Sonoma Valley Vintners & Growers Foundation, all proceeds benefit local Sonoma charities. Since its inception, Sonoma Wine Country Weekend has raised over $20 million for charities that benefit students, children, farm workers and people in need in Sonoma County communities. 1 AT GEYSERVILLE SEPTEMBER 2ND - 6:30PM TO 10:00PM Dine, drink and dance under the stars poolside Friday night at this iconic Sonoma County winery. 2 AT HEALDSBURG SEPTEMBER 3RD - 11:00AM TO 4:00PM Sample the county's best from over 200 wineries and top chefs from throughout Sonoma County. 3 AT KENWOOD SPONSORED BY TRICORBRAUN WINEPAK SEPTEMBER 4TH - 12:30PM TO 7:00PM Mingle with Sonoma's first families and bid on exclusive items while supporting kids in our community. ALL WEEKEND LONG – THROUGHOUT SONOMA COUNTY SPONSORED BY TRICORBRAUN WINEPAK SONOMAWINECOUNTRYWEEKEND.COM PARIS NABAVI FROM SANGRITA GRILL + CANTINA TELLS US ALL ABOUT MAUI RSVP AND THE NABAVI LEGACY FUND Sangrita Grill + Cantina is the newest restaurant concept from Chef Paris Nabavi, creator and owner of Pizza Paradiso Mediterranean Grill in Honokowai and the award-winning Cilantro Mexican Grill in Lahaina. Chef Paris Nabavi is an active member in the community and takes a special interest in educating young people about healthy eating and sustainable agriculture. His current initiatives include partnering with Maui School Garden Network to sponsor organic seed for school gardens throughout the island of Maui, Molokai, and Lanai for the last four years. Chef Nabavi also supports the efforts of Grow Some Good in Maui’s local schools by creating hands-on outdoor, edible classrooms to cultivate curiosity and connect students to their food sources, and inspire better nutrition choices. MAUI RSVP Nabavi Legacy Fund ► What is Maui RSVP? Maui RSVP is a new semiannual dining promotion launched by award-winning Chef Paris Nabavi to raise money for vital Maui organizations. They are eight nonprofits that focus on youth in agriculture, arts, education and wellness—areas that are critical for the well-being of Maui’s next generation.  (RSVP - Restaurants Support Vital Programs) ► How does the program work? For a 10-day period during the months of May (May 27 – June 5) and September (Sept. 23 – Oct. 2, 2016), participating restaurants will offer “50% discount on selected entrees from 5 pm – 8 pm” or a similar dining incentive exclusively for Maui RSVP. Participation fee by restaurants and food & beverage industry members will go directly to the Nabavi Legacy Fund for the eight nonprofits. ► Who is eligible to participate in Maui RSVP? Both businesses and individuals—are invited to join. This includes: • Chefs • Restaurants • Farmers • Vendors • Distributors • Individuals • Foundations ► How do I participate? Restaurants are invited to join Maui RSVP by donating $1,000.00 to the Nabavi Legacy Fund. Others can donate any amount. We appreciate your contributions in all forms! ► How will the program be marketed? All participants in the

DAN SOUZA – CO-EXECUTIVE EDITOR, COOK’S SCIENCE - AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE (HOW A LITTLE SCIENCE CAN GO A LONG WAY IN THE KITCHEN)  AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE New, free digital property dedicated to the science of cooking launches in tandem with major revamp of AmericasTestKitchen.com America’s Test Kitchen, the home cook’s essential resource for recipes that work, is announcing– Cook’s Science. Publishing both deeply reported stories and innovative recipes, Cook’s Science demonstrates how a little science can go a long way in the kitchen. Cook’s Science does not require a paid subscription to access its high-quality articles, recipes, and videos. Cook’s Science is led by co-executive editors, Dan Souza and Molly Birnbaum. Souza, who graduated first in his class at the Culinary Institute of America, is a cast member of the top-rated America’s Test Kitchen television show. Birnbaum is an award-winning food journalist whose work has appeared in The New York Times, ARTnews magazine, Fast Company, NPR's Cognoscenti, Modern Farmer, and O, The Oprah Magazine. The first Cook's Science feature follows the trip Birnbaum and Souza took to the Penn State Ice Cream Short Course, a week-long intensive class on the science of commercial ice cream. In its 124th year, the course is legendary in its field, and Birnbaum and Souza came back to the test kitchen with a deep understanding of the ice cream you buy in the supermarket, and how to use that information to make phenomenal ice cream at home (not an easy task!). The resulting story gives readers an inside look into the fascinating world of ice cream producers and production – and a killer recipe for Strawberry Ripple Ice Cream. The launch of the Cook’s Science website will be followed by the publication of a major new cookbook in October, Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients, as well as a series of live events across the country this fall, which will feature Birnbaum and Souza telling the story of their pursuit of the perfect burger. In addition to the launch Cook’s Science the company’s flagship website, AmericasTestKitchen.com, has been redesigned, with easier navigation, intuitive search, and faster video load times. New social media tools make it easier for readers to share favorite recipes, reviews, or videos with friends and followers. A new tabbed navigation makes the content-rich site much easier to use on mobile devices so fans can easily find the best brands of kitchen equipment and supermarket ingredients while they shop. Content-rich guides on paleo and gluten-free cooking have been added to the site. The company has also launched a new online shop with books as well as curated equipment kits that feature top-rated kitchen items vetted by the company’s legendary testing team. ABOUT AMERICA’S TEST KITCHEN America's Test Kitchen began with a single magazine title, Cook's Illustrated, which debuted in 1992. The America's Test Kitchen television show was launched in 2001, after which the company added Cook's Country magazine, a second television program, an online cooking school, three websites that offer recipes and online video, and a robust book program that publishes a dozen new titles a year, which regularly land on bestseller lists. WWW.AMERICASTESTKITCHEN.COM JOE ALTON, M.D., DISASTER PREPAREDNESS EXPERT & AUTHOR – HOW TO KEEP COOL (WHAT TO EAT AND DRINK) DURRING THE HOTT SUMMER MONTHS DANGEROUSLY HOT TEMPERATURES EXPECTED THIS WEEK AS MASSIVE HEAT DOME ENVELOPS MUCH OF U.S. A massive dome of high pressure in the upper atmosphere will grip the nation's midsection this week, providing favorable conditions for dangerously hot temperatures. In parts of the central U.S., heat index values will be up to 115 degrees at times during the second half of this week. The heat will also spread toward the Northeast and mid-Atlantic late this week into the weekend. JOE ALTON, M.D., DISASTER PREPAREDNESS EX

DAVID BERNAHL – CO-FOUNDER, LOS ANGELES FOOD & WINE FESTIVAL (AUGUST 25-28, 2016) SAVE THE DATE! 6th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS  AUGUST 25-28, 2016 Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management WHAT: The sixth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three-nights and four-days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food and drink culture. In past years, the star-studded lineup has included 2016 James Beard Award winners Jon Shook and Vinny Dotolo as well as celebrated chefs Daniel Boulud, Thomas Keller, Jonathan Waxman, Tyler Florence, Curtis Stone, Giada De Laurentiis, Grant Achatz, , Rick Bayless, Duff Goldman, Michelle Bernstein, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Michael Symon, Roy Choi, Michael Chiarello, Scott Conant, Carlo Mirachi, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, Jet Tila, Andrew Zimmern and Graham Elliot, plus local favorites Tim Hollingsworth, Michael Cimarusti, Bruce Kalman, David LeFevre, Jessica Koslow, Ludo Lefebvre, Neal Fraser, Ori Menashe, Walter Manzke, Jason Neroni, Josef Centeno, Sang Yoon, Ricardo Zarate, Ben Ford, Alvin Cailan and Ray Garcia, to name a few. In addition to the extraordinary culinary talent on-hand, Los Angeles Food & Wine has been lauded for its headlining musical performances from award-wining artists, including Questlove and The Roots, Beastie Boys founding member Mike D, 2015 Academy Award-winner Common, and Grammy-nominee Gavin DeGraw. In the next several weeks, the festival will be announcing confirmed programming and participants for 2016.  Please continue to check www.LAFW.com for updates! WHEN:                             Thursday, August 25 through Sunday, August 28, 2016 WHERE:                     Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall and The Broad museum (with closures along Grand Avenue, between 1st and 3rd street), the 6th annual Los Angeles Food & Wine festival will also feature tastings, dinners, lunches, seminars, cooking demonstrations, and special events located across parts of greater Los Angeles including Downtown, Beverly Hills, Santa Monica, Hollywood, and more. WWW.LAFW.COM NICOLE NIELSEN & DUSTIN NICOLARSEN, OWNER OF THE DERBY RESTAURANT – WINE DINNER DARIOUSH ABOUT THE DERBY The Derby World Famous Restaurant is an award–winning upscale dining establishment located in Arcadia, California that serves mouth watering cuisine to the San Gabriel Valley and surrounding communities. Since its inception in 1922 The Derby, due to its close proximity to the racetrack, has always attracted horse owners, celebrities, and racetrack enthusiasts. Year after year, decade after decade, The Derby has consistently delighted race fans with delicious food, an inviting ambiance, and excellent service. The Derby is a full service restaurant with the capacity and experience to handle large parties, professional business meetings, celebrations, and special events. The Derby is well equipped to host your next event offering many amenities including: close proximity to Santa Anita Park, complimentary valet parking, patio dining, full bar, excellent wine list, free WiFi, banquet menus, and group friendly dining rooms. Join us today for an amazing dining experience... HISTORY OF THE DERBY In every era, fans delight to eat in restaurants of great athletes and celebrities. When Woolf purchased The Derby in 1938, he was at the top of his ga

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. DAVID HULL, THE HULLABALLOER ABOUT DAVE: Dave Hull, aka "The Hullabalooer", is a Los Angeles radio personality voted one of the top ten LA radio personalities of all time. Born Jan. 20, 1934, he admits to being 77 with his personal addition herewith dated Mar. 3, 2011. Hull began his radio career in Armed Forces Radio in Casablanca, Morocco and in commercial radio in 1955 at KGFL in Roswell, New Mexico. He reached Los Angeles' KRLA in 1963 as weekend relief and full time there on Jun. 6, 1964. By the end of 1964, Hull's increasing popularity prompted one young female fan, Suzie Cappetta, to write and record a song entitled "Dave Hull The Hullabalooer", which quickly reached the local top 40 charts by early 1965. Hull became close with The Beatles during their 1965 and 1966 American tours. During that time, Hull taped approximately fourteen interviews with the band. He, along with Bob Eubanks, planned The Beatles' 1966 concert at the Chavez Ravine-Dodger Stadium. His work with the band earned him the honorary title of "fifth Beatle." Hull worked closely with The Beach Boys, The Dave Clark Five and The Rolling Stones during that period. In December 1965, Hull opened his "Hullabaloo" teen club on Sunset in Hollywood. He got his nickname while working at WONE in Dayton, Ohio. Los Angeles radio historian Don Barrett quotes Hull as saying: "A woman wrote me from a hotel outside Dayton to say she couldn't stand all that hullabaloo. Well, Webster's defined it as a 'tumultuous outroar,' so I used it." Dave appeared (using the name David Hull) as a talent contest manager in an October, 1966 episode of "The Monkees". Dave Hull was the first guest host on the nationally syndicated American Top 40 program, week ending November 6, 1971. ] He was heard in Los Angeles at the time on KGBS. Hull hosted the nationally syndicated TV show "Matchmaker" in the late 1980s, reportedly seen in over 100 markets, a video version of his late 1970s "Lovelines" program heard on KMPC. Today, Hull lives in Palm Springs, California and is now retired. He held the 6-midnight slot on one of the country's few remaining beautiful music stations, KWXY, from 1994 until his announced retirement in 2010. He also remains active as a voiceover for national radio and television commercials. Hull's book, Hullabaloo!: the (Mis)Adventures of L.A. Radio Legend Dave Hull was released in January 2013. www.davehullthehullabalooer.com

IAN BLACKBURN – OWNER/FOUNDER, WINE LA & FOUNDER/CO-WINEMAKER, BEEKEEPER CELLARS – TALKS ABOUT A BIG EVENT COMING UP, STARS OF PINOT  STARS OF PINOT The best Pinot event of the year is back, and it's bigger and better than ever! Hosted by WineLA, STARS of Pinot 2016 will be held at the luxurious Sofitel Los Angeles at Beverly Hills. This "STAR"-studded event will feature over 200 Pinot wines created by 60 of the world's top producers. All guests will enjoy unlimited wine tasting, tray passed hors d'oeuvres, a silent auction benefitting the T.J Martell Charity and an assortment of breads, cheeses, and chocolate. VIP guests are invited to attend our VIP Pinot Panels with Discussions & Tastings, enjoy a delicious VIP Buffet, and receive a VIP Gift Bag packed with fabulous items to take home. WHEN/WHERE: JULY 20, 2016 SOFITEL LA at Beverly Hills 8555 Beverly Blvd Los Angeles, CA 90048 TIME: Trade: 12PM-3PM VIP: 6PM Gold: 7PM Silver: 7:30PM Event ends at 9:30PM ABOUT BEEKEEPER CELLARS Beekeeper Cellars is the vision of best friends and co-winemakers Ian Blackburn and Clay Mauritson. The two collaborated after adventurous individual careers in the wine business, and at last, decided to work together on a project of their own. Clay, a 7th generation grape grower, and his family found themselves the owners of a significant slice of the Rockpile Appellation, through an amazing set of historical land transactions. The Mauritson family realized the potential and parented the creation of the ROCKPILE AVA. In 1998, Ian and Clay climbed the hill and watched the Madrone Spring Vineyard get planted, while discussing the future of Rockpile and the dream it represented. In 2008, Clay saw the fruits of his family's labor taking shape and came to Ian with a unique opportunity to source some of the Rockpile fruit. He told Ian in the difficult days of 2008, “now is the time to get in and build the business and have it take shape as the market improves, and to not wait until business is strong as you will have a hard time getting access to the right quality assets.” Ian took heed of Clay’s wise comment and said "When your best friend is Clay Mauritson and he offers Rockpile fruit and to assist with winemaking…... you make Zinfandel.” In Los Angeles, Ian operates a specialty wine marketing organization known as wineLA and has pioneered wine education for the past 20 years (since 1995) through www.learnaboutwine.com and www.wineLA.com.  Beekeeper Cellars is also involved in Ian’s Masters of Wine Thesis project and provides him the winemaking training he requires to help pass the difficult Masters of Wine exam...an ongoing pursuit. ABOUT IAN BLACKBURN, CSW, JWE ¬ LEARNABOUTWINE & WINELA PROFESSIONAL SOMMELIER  Ian drinks wine for a living and plans 50¬‐100 public and private events a year. Ian stays busy buying collectible wines for high profile clients, planning luxury wine  trips  for  his  audience,  hosting  corporate  events,  and  studying  for  his  Master of Wine. Since  1995,  LearnAboutWine  has  done  the  hard  work  of  building  a  better  culture for fine wine, opening the doors for more quality products to enter the  marketplace  and  has  taught  over  800,000  students.    With  a  reach  of  over 80,000  current  subscribers  and  followers,  LearnAboutWine  now  focuses  on  the  best  quality  events and classes, and wine credential programs which have graduated over 1000 wine students in the last 9 years with a Junior Wine Executive credential (JWE). WWW.WINELA.COM WWW.BEEKEEPERCELLARS.COM MINDFULNESS & MEDITATION EXPERT ANDY PUDDICOMBE - FIND OUT HOW TO IMPROVE HEALTH & HAPPINESS FOR A YOUNGER AUDIENCE World Famous Mindfulness & Meditation Expert Andy

NICOLE FELICIANO - YOUR ULTIMATE SUMMERTIME FAMILY FUN GUIDE FOR BUSY PARENTS FUN IN THE SUN! Your Ultimate Summertime Family Fun Guide for busy parents! Summertime and the living is easy…well almost!  Our summer is packed with plans; from family vacations to backyard bashes to rainy days at home.  Let’s get into gear for some summer fun and really enjoy the pleasures of the season. Here with some of her best tips to help all of us live more simply during the long, lazy days of summer is Momtrends founder, Nicole Feliciano. ABOUT NICOLE FELICIANO: Nicole Feliciano, is Founder and CEO of Momtrends. After graduating from Vanderbilt with a degree in English Literature, Nicole ventured into the (sometimes) glamorous world of advertising. In 1997, she switched gears and went to work for Ralph Lauren–combining her business acumen with her love of fashion. In her seven year career with the luxury brand, Nicole managed retail stores and eventually landed a coveted position at the corporate headquarters in NYC. Soon after that Nicole became a freelance writer and began contributing to Babble.com, Time Out New York Kids, and many more online and paper publications. Momtrends launched in 2007 and continues to provide the latest news on things trendy and cool for moms. Momtrends is packed with fashion tips and trend reports aimed to help busy, style-starved women keep in touch with what’s hip and cool. When she’s not scoping out fads and fashions, you can find Nicole in NYC with her two young daughters and extremely patient husband. U.S. OLYMPIC TEAM HOPEFUL PERRY BAKER - MILK LIFE® CAMPAIGN Rugby is making its comeback at the Olympic Games this year (hasn’t been in the Olympics since the 1920s and the United States are the reigning champs!). Perry Baker, a leading star in the sport, who currently plays for the United States National Rugby Sevens Team is on hand and available on Monday, July 18. Perry became an overnight sensation after running in four tries as the USA crushed New Zealand back in May. Baker’s training to earn a spot on Team USA and compete in the Olympic Games drives him to work hard, train hard and eat a balanced diet — every single day – on his road to Rio, and beyond. Team USA athletes know what it takes to build a champion: a lifetime of determination and training, countless competitions, years of fueling their bodies with the right foods and beverages and unwavering support from mom and dad. ABOUT PERRY BAKER: Perry Baker is an American rugby sevens player and hopeful member of the Men’s Rugby Sevens U.S. Olympic Team for the upcoming Rio Games. Baker played college football for NCAA Division II Fairmont State University in West Virginia. He graduated from Fairmont State in 2010 with a degree in Criminal Justice. Baker was signed by the Philadelphia Eagles of the NFL, but he suffered a knee injury that cut short his NFL career. Baker played for two years for the Pittsburgh Power in the Arena Football League during 2012 and 2013. Rugby career Baker had dabbled in rugby since 2006, when he was introduced to the sport by Brian Richardson, the coach of Daytona Beach Rugby who was also one of Baker's American football high school coaches. Baker played with the Daytona Beach Coconuts in 2012, leading them to a ninth-place finish at the club sevens national tournament. Baker took up rugby full time in 2013 and joined the Tiger Rugby Academy in Columbus, Ohio, working under coach Paul Holmes. Baker signed a full-time contract with the U.S. Eagles in July 2014 to join the residency program at the U.S. Olympic Training Center in San Diego, California. He made his debut at the 2014 Gold Coast Sevens in Australia. Baker was involved in an incident at the 2014 South Africa Sevens when the United States were playing against South Africa, a fan invaded the rugby field and tackled him. Baker retaliated by kicking him, he later apologized for his actions on Twitter. Milk Life® campaign

JULY IS THE PEAK OF BARLEY HARVEST SEASON SO MASTER BEER SOMMELIER MARC STROOBANDT IS HERE TO TALK ABOUT WHY AND HOW BARLEY IS THE SOUL OF BEER Marc Stroobandt is a leading authority in the art and science of food and beer pairing as a Master Beer Sommelier, taking his unique and entertaining approach across the globe. Stroobandt provides beer training and education, presentations and activations at various outlets in the U.S. and internationally. Stroobandt is an accredited trainer for the BIIAB (British Institute of Innkeeping Awarding Body) and has trained through the Institute of Brewing and Distilling, in affiliation with the Beer Academy. He has been named to the Honorary Knighthood in the Order of the Mashing Staff in recognition of his professional expertise and services for the promotion of beer and beer culture. Master Beer Sommelier, Marc Stroobandt can chat about barley and beer. Marc can talk about the history of this ancient grain and barley’s role in beer. He can discuss how barley’s role in beer is similar to yeast in bread, essential for fermentation, and responsible for beer’s color, flavor, mouthfeel and aroma.  Marc can also chat about how different beer styles complements foods made with barley, from soups to breads to salads, and share some of his favorite recipes and pairings. BARLEY – THE “SOUL OF BEER” Beer’s four core ingredients are barley, water, hops and yeast.Barley is one of the world's oldest cultivated cereal grainsBarley is the “soul” of beer. There’s a saying, “No barley = no beer.”Malted barley gives beer its color, malty sweet flavor, body, head and the natural sugars for fermentation. It comes in a variety of colors, flavors, and degrees of roastiness that affect the color and taste of the beer. HISTORY OF BARLEY Ancient Egyptians used barley to brew beer and as currency. Essentially they used barley money to buy barley beer.Everyone gives hops the credit for beer, but barley gives beer its beautiful range of colors, sweetness, and that unmistakable aroma we all know and love.Barley is one of the most versatile grains and is found all over the world in cereals, soups, baked goods and of course, beer.Back in the roman gladiator days, fighters would eat barley for breakfast before they fought in the Coliseum, earning them the nickname “barley men.” DANIELLE BOWERS - GOOGLE SEARCH TRENDS EXPERT - WEEKLY TOP SEARCH TRENDS STEVE EVANS - THE MOVIE GUY 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: • Pokemon Go • Trump’s VP • U.S. Women’s Gymnastics • Jennifer Aniston • Theresa May GOOGLE.COM/TRENDS STEVE EVANS – THE MOVIE GUY GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

MARK TARBELL – OWNER, TARBELLS AND TARBELLS WINE STORE     Mark Tarbell (the only winning competitor on the 5th season of "Iron Chef America") opened Tarbell's in 1994. Previously he had studied in Paris at the l'Academie du Vin and earned a Grande Diplôme d'Etude Culinaire from Ecole du Cuisine La Varenne. Mark and his restaurants (he also owns The Oven in Denver) have earned more than 50 city and industry awards, including a "Best Restaurant" from Food and Wine magazine and a nomination as "Best Chef - Southwest" by the James Beard Foundation. Tarbell’s is a friendly neighborhood atmosphere that features light woods and white tablecloths, a sweeping bird’s-eye maple bar, and exhibition kitchen. We also offer an award winning wine list and an extensive wine by the glass menu. • Unusually versatile and accommodating • A philosophy of fresh, simple, really good food • Seafood from the best places in the world • Meats hand selected and aged just for us • Produce from local farmers since Day One We do all this in an atmosphere of refined relaxation with an attention to service that's becoming a lost art.   And our barrel-aged cocktails aren't bad, either TARBELLS WINE STORE Mark Tarbell has opened The Wine Store right next to his award winning restaurant, Tarbell's, on the southeast corner of 32nd Street and Camelback. In a world of big-box wine retailers which specialize in acres of shelving and discount pricing, Mark introduces an intimate, service-driven experience that returns to the celebration of wine not as a commodity but as an art.  Call The Wine Store a gallery...for grapes. His selections bring you the finest examples of winemaking, but rest assured the prices rival, and in many cases are lower then, national retail prices.  Yes, even big box prices.   With these cost-conscious choices you also receive individual and expert guidance from a friendly, enthusiastic staff.  No wine snobs here!  Come in and find out what makes shopping at The Wine Store as enjoyable as a glass of  really good Champagne! MORE ABOUT MARK TARBELL Mark's wine wanderings began more than 30 years ago, when he studied at l'Academie du Vin in Paris under Peter Vezan.  His multi-layered career in hospitality has included his position, at age 23, as the youngest Food & Beverage Director ever of a five star resort (The Boulders in Carefree).  He opened Tarbell's Restaurant in 1994 and built an award-winning wine list.  In the past 20 years he has served annually as a judge for the L.A. International Wine Competition and has authored articles in Wine & Spiritsand other national magazines.  He has been the wine columnist for The Arizona Republic since 2004. WWW.TARBELLS.COM WWW.TARBELLSWINESTORE.COM AUTHOR MARK WILL-WEBER - DRINKING WITH REPUBLICANS AND DRINKING WITH DEMOCRATS  - HILARIOUS DRINKING STORIES FROM WHITE HOUSE ADMINISTRATIONS, BAR TIPS, AND LOTS OF COCKTAIL RECIPES  FUN POLITICAL DRINKING BOOKS… In light of this intense and insane election season, what's better than mixing up a presidential libation to survive the election? Author Mark Will-Weber is publishing his two newest books Drinking with Republicans and Drinking with Democrats just in time for this summer's conventions. These fun books include hilarious drinking stories from Republican and Democrat White House administrations, bar tips, and lots of cocktail recipes.  Mark can create a cocktail recipe representative of each party. He also tells some of the funniest presidential drinking stories and gives a recipe for a favorite presidential libation, like FDR's signature rum swizzle or Richard Nixon's go-to drink Drinking with the Republicans: The Politically Incorrect History of Conservative Concoctions This election year, celebrate the Republican Party by drinking like a Republican! Organized by president, this fun gift book is full of cocktail recipes, bar tips, and hysterical drinking anecdotes