Oct 4 – Sugar Plum chocolates and DM Snacks

Posted on October 1, 2025 by Guy

First up is Andrea Lynn with her new book “FIZZ – 70+ Homede Artisan Sodas”
LATE Cancellation!  FIZZ will be rescheduled soon. 😉  
See Below for info about Neil Edley and Sugar Plum chocolates and DM Snacks.

A playful, modern guide to crafting artisan sodas at home, Fizz bubbles over with 70+ recipes that turn simple ingredients into sparkling delights—no bottled soda required.  Whether you have a SodaStream or prefer to use bottled sparkling water, this visually stunning cookbook shows you how to infuse fizz into everyday life. From fruity blends like Apricot-Cinnamon to bold flavors like Mango-Chile, plus inventive agua frescas and tangy shrubs, these recipes are designed to impress guests, elevate casual meals, or simply make a weekday feel special. Get a copy NOW!

 

Here’s what makes Fizz pop:
• Artisan Soda Made Easy: Recipes work with a SodaStream, siphon, or pre-carbonated water—no fancy bartending required.
• Naturally Better: Craft sodas that are lower in sugar and full of fresh fruits, herbs, and spices.
• Versatile for Any Occasion: Includes optional boozy variations for sparkling cocktails and party-ready drinks.
• Gorgeous Inspiration: Packed with mouthwatering photos and step-by-step ideas that make every page a treat.

Fizz is your ticket to discovering just how fun (and flavorful) homemade soda can be.

About the Author
Obsessed about food from an early age, Andrea Lynn has always been happiest when in the kitchen dabbling with ingredients, making a career in food always in the cards. As a writer and recipe developer, Andrea Lynn’s articles and developed recipes have appeared in print and online for numerous publications. She has written many cookbooks and developed countless recipes (and counting).

Later in the show I’ll be chatting with Neil Edley, Chief Innovation Officer at DM Snacks and Sugar Plum Chocolates.

It all began with a humble bridge table, a microwave, and a crock pot — and a spark of inspiration.

In no time, what started as a simple hobby blossomed into Frann Edley‘s dream to build something truly her own. On March 1, 1995, Sugar Plum Chocolates opened its doors in Northeast Pennsylvania, and with it began a delicious journey centered around one heartfelt mission: to spread joy, one bite at a time.

Together with her son, Neil, Frann founded Sugar Plum with a commitment to quality, creativity, and customer care. That dedication quickly turned a small local candy shop into a growing family-run business. Just one year later, Sugar Plum launched its very first website, and by 2000, their handcrafted treats were delighting customers nationwide. For over 30 years, the Edley family has continued to do what they love most — creating premium chocolate confections using only the finest ingredients. Whether it’s a birthday, wedding, client gift, or just because, Sugar Plum has become a trusted part of life’s sweetest celebrations.

Elevate your entertaining experience with the Bar Cart Snacks Collection

A nostalgic, gift-ready assortment of 12 unique 2 oz. gourmet nut blends, thoughtfully crafted to pair with your favorite drinks. dmsnacks.com

Packed in a vintage-inspired case, this whiskey-friendly sampler is perfect for game nights, tailgates, BBQs, birthdays, and gifting occasions.

Good Life Guy’s Wine of the Week:
2023 Paul Hobbs Crossbarn Chardonnay
Crystalline pale straw with a faint chlorophyllic tint, the 2023 Sonoma Coast Chardonnay opens with lifted aromas of freshly picked green apple, and is fragrantly perfumed with Meyer lemon zest, gardenia, honeysuckle, and orange blossom. On the palate, notes of Honeycrisp apple lead a well-focused palate punctuated by a burst of fresh guava. Mineral-driven, vibrant acidity accented with a flaky sea salt-like crunchiness is interlaced with a delicate creamy yet firmly structured texture. The finish is pure and clean with good tension and energy through the lingering, expressively juicy finish. ABV14.1%  JS93 – JD92

Learn more and order some at Jacob Liquor Exchange

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Sep 27 – J. Lohr with Steve Lohr

Posted on September 22, 2025 by Guy

My guest this week is Steve Lohr Co-Owner/President & CEO of J. Lohr Vineyards and Winery along with Chris Berry the Midwest Rep for J. Lohr.

As the President & CEO of J. Lohr Vineyards & Wines, Steve Lohr combines a big picture view of the wine industry with a hands-on work ethic. Steve is responsible for the overall management and strategic planning of J. Lohr Vineyards & Wines, with a particular focus on sales and finance.

Steve  is responsible for the overall management and strategic planning of J. Lohr Vineyards & Wines. Chief Brand Officer Cynthia Lohr oversees corporate and product visibility, marketing and DTC efforts. Lawrence T. Lohr, President and COO of J. Lohr Vineyards, Inc., works alongside Jerry in overseeing the company’s network of winegrowing estates in Monterey County, Paso Robles, and Napa Valley.

Some of the industry’s most talented viticulturists and winemakers are responsible for the J. Lohr portfolio. Regional Vineyard Manager Steve Carter leads the Paso Robles farming team. Jesus Ramirez is Vineyards Operations Manager in Monterey County. Vice President, Winemaking Steve Peck and Red Winemaker Brenden Wood are based at the Paso Robles winery. Winemaker, White Wines Kristen Barnhisel is at the new J. Lohr Greenfield winery.

Beth and I had the pleasure of eating dinner with Steve here in Wichita and what a dinner it was! m We enjoyed some great food from the Wichita Country Club paired with some of the most awarded (and there are many) top shelf wines from the portfolio.  The week concluded with Steve and Chris coming to the Good Life studio at KNSS for this interview.

Good Life Guys Wine of the Week:
Some fine wines from J. Lohr
2022 J. Lohr Hilltop Cabernet
This wine displays blackberry and blueberry compote aromas garnished with crushed violet, cracked pepper, and black tea. Plump fruit on the palate with fine-grained tannins. Juicy layers of black and red currants lead to a bright finish accented by pastry notes from the 16 months aging in French cooperage. — Brenden Wood, Red Winemaker

Learn more about this wine here…

94-Wine Enthusiast
Red and purple fruit-syrup aromas meet with pencil shavings, violet, coffee and toasted nut aromas on the nose of this widely available and always reliable Cab. The palate is dry and layered in firm tannins that carry forth flavors of blackberry, oregano, coffee bean and marjoram, sliding into an elegant finish.

Get some at Jacob Liwuor Exchange and join us!

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Sep 20 – You Can Wine Too!

Posted on September 13, 2025 by Guy

If you are wine enthusiast, you may have wondered how you could become a winemaker and make your own award winning wines.  Whether you’re an aspiring vintner, a small business dreamer, or simply someone who loves a good comeback story with a glass of red in hand, this book is a must-read.

My guest this week is David Sheldon with his new book “You Can Wine Too: From Fairy Tales to Nightmares, My Path to Drinking Wine Every Night”

Follow the author as he makes a life-changing decision that will determine his future for the next fifty years. Starting in the corporate world, he then ventured into his own plastics business. After twenty years, he finally “retired,” only to devote every spare moment to establishing two vineyards, a winery, and a small-scale farm raising Red Angus cattle. Defying the odds in this consumer-driven business, he has managed to zig, then zag, his way through a myriad of challenges-some forced upon him, while others he’ll forthrightly admit were his own doing-as he tries to find the right formula for the business. Not without his fair share of reflective thinking, he shares his stories and imparts a bit of the wisdom he has. Get a copy NOW!

About the Author:
“My Path to Drinking Wine Every Night”, a memoir and entrepreneurial story published in March 2025. His career began in the corporate world, where he held positions at companies like UTC, TRW, and King-Seeley Thermos. Despite professional success, Sheldon struggled with corporate politics and the pressure of high-stakes roles, eventually developing stress-related health issues, including angina symptoms.

After thirteen years in corporate life, he made a bold transition into entrepreneurship, running a plastics manufacturing business for two decades. When he retired at age 55, rather than settling into quiet leisure, he pursued an entirely new venture by starting two vineyards, opening a winery, and managing a small Red Angus cattle farm. His memoir captures the unpredictable highs and lows of that chapter, offering an honest look at the lessons, mistakes, and personal growth that came with starting over.

The book blends humor, introspection, and business wisdom as Sheldon reflects on his journey of reinvention. More than a story about wine, it’s a reflection on resilience, risk-taking, and finding satisfaction in life’s second acts. His nightly glass of wine becomes both a ritual and a symbol of survival, joy, and perspective.

David R. Sheldon is the co-founder of Hampton Roads Winery in Surry County, Virginia, along with his wife, Diane. Their story is one of vision, grit, and a love for wine that turned into a full-blown family venture. From vineyard rows to Red Angus cattle, David’s second act in life is anything but quiet

Good Life Guy’s Wine of the Week: 
2022 LAROCHE MAS LA CHEVALIERE CHARDONNAY, IGP PAYS D’OC, LANGUEDOC, FRANCE. 
La Chevaliere Chardonnay is a clear pale straw color. Strong citrusy aromas on the nose, with yellow-fruit richness. Bright flavors of ripe fruit; good balance and aromatic finish. La Chevaliere, or “the knight’s lady,” is a reference to “Mas La Chevaliere” which is literally the “farmhouse of the knight’s lady,” the Laroche winery in southern France where this wine is produced. 100% Unoaked Chardonnay ABV13%

WE 92 – This wine is substantial, but doesn’t brag about it. It opens with a nose of bright-green orchard fruit and hints of lemon curd and gooseberry. Intriguing wisps of concentration emerge on the midpalate and continue through to the long finish.

Normally $16, Sale at Jacob LIquor on N. Rock Road $9.99

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Sep 13 – Vermont Farm to Table

Posted on September 10, 2025 by Guy

Two great guests this week, Sisters Nora and Jenna Rice. We’ll be talking about their latest book “The Vermont Farm to Table Cookbook.”  This cool book has over 50 fresh and local recipes for every season.  If you’re are like me Fall and Vermont seem to go together. 🙂

The Vermont Farm to Table Cookbook is an ode to the flavors and ingredients of Vermont. Featuring over 50 recipes focused on fresh, local ingredients, this homegrown cookbook is your invitation to savor the bounty of the Green Mountain State. The Vermont Farm to Table Cookbook is a celebration of Vermont’s unique flavors, focusing on recipes that utilize locally grown meats, dairy products, and vegetables. Experience a full year in a Vermont kitchen—every dish flows with the rhythm of the land, no matter the season. Featured recipes include:

• Herbed Ricotta Stuffed Chicken
• Potato and Wild Leek Gratin
• Asparagus and Goat Cheese Frittata
• Maple Bourbon Glazed Pork Chops
• Blackened Peach Salad
• Summer Berry Maple Pavlova
• Roasted Delicata with Cider Syrup
• Red Wine Braised Short Ribs
• Apple Celeriac Salad
• Maple Fudge

With expert tips, beautiful photography, and a variety of dishes to suit any taste, The Vermont Farm to Table Cookbook is a love letter to all the colors and flavors of Vermont.  Learn more at vermontfarmtotable.net

Jenna and Nora Rice have deep roots in Vermont. growing up on a farm in the Connecticut River Valley, both sisters discovered their passion for farming at a young age, working with dairy cattle and helping their parents in the garden as early as 5 years old.

After finishing school, Jenna stayed in Vermont, where she settled on a 5 acre homestead and began a successful career in photography and creative marketing, working with Vermont food and beverage brands to elevate their stories through creative marketing.

Nora attended culinary school in England before working in restaurants all over the world, from Ireland’s only Michilin starred pub, to an Italian Agrotourismo and a caterer in New Zealand, before returning stateside to open her own catering company, Roaming Roots Kitchen.

It was once the two sisters found themselves reunited in Vermont once again that the idea for farm to table was born. Combining Nora’s culinary skills, Jenna’s photography and design abilities, and a shared love for local food, the pair developed, tested and photographed recipes for Vermont Farm to Table, using only locally grown and produced ingredients to create dozens of delicious and unique foods, bringing a sense of place and flavor of Vermont to readers with each recipe.  Get a copy NOW!

Good Life Guy’s Wine of the Week:
2023 Cline Family Eight Spur Zinfandel
Grapes are hand-harvested at night, sorted, and gently destemmed. Fermentation is natural and warm with temperatures peaking at 90ºF. Wine is left on skins for 18 days, gently pumped over twice a day, then three times a day at peak fermentation before dropping to once a day for the final 8 days. The wine is then gentle pressed into separate fractions for malolactic fermentation in barrel as it ages for 15 months in 40% new French oak.  ABV15%
92-Tasting Panel

Tasting Notes
Eight Spur Zinfandel displays loads of bright strawberry, raspberry, and blueberry flavors with hints of cinnamon, tobacco leaf and vanilla. Medium-full bodied with balanced acidity, and fine-grained tannins, the finish is opulent and long.

Get some today at Jacob Liquor Exchange on North Rock Road or your local wine merchant.

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Sep 6 – “Hope is Served” and Jordan Cabernet

Posted on September 3, 2025 by Guy

My guest  this week is Matt McInnis, co-founder and creative director a North Spore Mushrooms.

Matt had to cancel this morning due to a family issue, I’ll reschedule soon!

North Spore Says:
“We strive to make the world of mushrooms accessible to all, fostering collaboration and innovation to improve tomorrow.”

North Spore was launched in 2014 by a mycologist, an organic farmer, and a photojournalist — three college friends brought together through their shared love of the mycological world. What began as a simple love for mushroom foraging and cultivation quickly developed into an obsession with all things fungi. From there, an urban mushroom farm was born, as was the desire to spread the spore to the masses.

North Spore is on a mission to disrupt the food system by empowering people to grow and harvest their own healthy edible and medicinal mushrooms. In addition to the positive environmental impacts of mycelium (e.g. soil nutrient cycling, bioremediation) the potential for mushrooms to naturally improve health and wellness and become a key sustainable meat alternative are core drivers of what we do.  Follow on Facebook

We are a company committed to the environment and sustainability and make every effort to provide organic, natural, non-GMO, and locally sourced materials from companies that share our values.

With our vertically-integrated facility, North Spore produces 100% of its spawn, sterile substrates, cultures, and kits. We take our customer’s needs seriously and are fortunate to have multiple staff mycologists leading research and development, plus trained lab technicians overseeing our spawn and substrate production, in-house laboratory, and in-house culture bank.

Matt is a co-founder of North Spore and serves as the Creative Director. Matt developed his passion for fungi on Mount Desert Island where he frequently supplied restaurants with wild-foraged mushrooms. A graduate of the SALT Institute for Documentary Studies he cut his teeth working as a freelance photojournalist for the New York Times in Maine. He’s a self-taught videographer and editor who’s always pushing to learn more. His passion for good food, and good company coupled with a strong environmental ethic and a love for foraging and gardening, has underscored his commitment to the North Spore mission.

We’ll also be talking about a new product from North Spore…Mushroom Honey.  More than just a sweetener, this raw wildflower honey is infused with 11,000 mg of organic fruiting body mushroom extracts. Crafted to support your wellness ritual with every spoonful. Whether you stir it into tea, drizzle it over breakfast, or enjoy it straight from the jar, you’ll experience the traditional benefits of five widely respected mushrooms.

Also telling you all about “Hope is Served” a great event Sunday Sept 21, 5-8 p.m. at Chester’s Chop House.  A benefit for the Wichita Cancer Foundation to benefit Kansas cancer patients and their families! Learn more and get tickets.

…

Good Life Guy’s Wine of the Week:
2020 Jordan Winery Alexander Velley Cabernet
A blend of 83% cabernet sauvignon, 10% merlot, 6% petit verdot and 1% malbec. Rich notes of ripe black cherry, currant and boysenberry mingle gracefully with delicate notes of cedar. On the palate, a harmonious balance unfolds, showcasing flavors of blueberries, cranberry and clove, all embraced by the smooth tannins imparted by the French oak barrels. Evolving gracefully in the glass, the dark fruit flavors and subtle acidity leave a lasting impression on the palate. Enjoy now after decanting 60 minutes or cellar through 2040. ABV13.6%  JS84  WE92

Get the Tech Sheet and learn the details!

On SALE NOW: Jordan Cabernet $43.99  Jordan Chardonnay $26.99
Grab a couple at Jacob Liquor Exchange on North Rock Road

Good Life Guy’s Cuban Style Braised Pork Chops

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