I love talking about great products that are healthy, taste great and have a good story!
Justin Anderson and WOATS
WOATS Oatsnack is an indulgent snack made with an irresistible blend of gently baked whole grain oats, honey and other premium ingredients. Perfect anytime, anywhere, right out of the bag. True to the ambitions of our young founder, the mission of WOATS Oatsnack is to inspire kids and young adults to discover and harness their passions, make a difference in their communities and change the world for the better.
Justin’s Story:
“My love affair with the humble oat began at an early age. I enjoyed snacking on granola but the crunchy stuff was tough on my braces. Craving a softer snack, I took over my Mom’s kitchen, mixed together some oats, honey and nuts and after several batches baked up the perfect recipe. It was such a huge hit with my friends that I borrowed $500 from my grandmother and by the time I was sixteen had started a company. www.woats.com
As I’ve grown older my tastes have changed but I’m still a kid at heart. WOATS Oatsnack is the ideal combination of natural goodness and indulgent fun that I like to call inspired snacking.
I was raised in humble circumstances by my mom and grandparents who always supported my education and encouraged me to follow my dreams. Thanks to their unconditional love, a lot of hard work and a little luck, I’m fortunate today to be able to do my thing and share my story with kids across America.”
Good Life Guy’s Wine of the Week:
2010 Mabel’s Homestead Vineyard American Cabernet Sauvignon
Produced and bottled in Arkansas City, Kansas with grapes from the Suisun Valley. The Suisun Valley AVA is an American Viticultural Area in Solano County, California, located just east of the Napa Valley wine region in the Coast Range. It has touches of spice, generous fruit and perfectly integratd oak flavor and aroma from twenty four months in new French oak barrels.
In a near future program I’ll have the two guys behind this interesting wine project on the show and highlight their other projects.
Barry Estabrook, author of the New York Times bestseller Tomatoland, now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He embarks on nocturnal feral pig hunts in Texas. He visits farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country’s biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply. Through these stories shines Estabrook’s abiding love for these remarkable creatures. Pigs are social, self-aware, and playful, not to mention smart enough to master the typical house dog commands of “sit, stay, come” twice as fast as your average pooch. With the cognitive abilities of at least three-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they’re also delicious to eat.
Triga is the new project between Jorge Ordonez and Rafael Canizares. The vineyards for Triga are sandwiched between the towns of Pinoso and Salinas in Alicante. A blend of Tempranillo and Cabernet Sauvignon, the wine displays intense black and blue fruit aromas with nuances of spice and florality. A deep wine with rich flavors and long spice on the palate, which gives way to a focused finish.
We’ll tell you all about Howard, The Test Kitchen, how you can have access to the thousands of FREE recipes on-line and how you can get the latest book written in partnership with the American Diabetes Association; “Guilt Free Weeknight Favorites – More Than 150 New Healthy and Diabetes-Friendly Recipes.”
The is a medium-bodied white blend made from South Africa’s white varietal, Chenin Blanc. The Chenin Blanc gives the wines its fruit salad, guava and melon aromas and a refreshing acidity. Some sur lie on the lees for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral hints. The wine is perfect on its own as an aperitif on the porch on a hot summer’s day. Chenin Blanc pairs well with a wide range of foods, especially sushi, oysters, Asian curries, sweet-and-sour dishes, and summer salads. Blend: 87% Chenin Blanc, 13% Viognier Robert Parker-Wine Advocate 90/100