My guest this week is Dr. Michael Roizen co-author of “What to Eat When.”
NY Times best-selling author Dr. Michael Roizen reveals how the food choices you make each day–and when you make them–can affect your health, your energy, your sex life, your waistline, your attitude, and the way you age.
What if eating two cups of blueberries a day could prevent cancer? If drinking a kale-infused smoothie could counteract missing an hour’s worth of sleep? When is the right time of day to eat that chocolate chip cookie? And would you actually drink that glass of water if it meant skipping the gym? This revolutionary guide reveals how to use food to enhance our personal and professional lives–and increase longevity to boot. What to Eat When is not a diet book. Instead, acclaimed internist Michael Roizen and preventive medicine specialist Michael Crupain offer readers choices that benefit them the most–whether it’s meals to help them look and feel younger or snacks that prevent diseases–based on the science that governs them. Get a copy NOW!
DR. MICHAEL ROIZEN is the Chief Wellness Officer at the Cleveland Clinic, Chief Medical Consultant on The Dr. Oz Show, author of four #1 New York Times best-selling books, and originator of the popular RealAge.com website. He is board certified in anesthesiology and internal medicine. He’s been recognized with an Ellie, an Emmy, and the Paul G. Rogers Award from the National Library of Medicine for Best Medical Communicator. He also chaired an FDA advisory committee and has published more than 175 peer-reviewed articles. He lives in Shaker Heights, Ohio.
In the second half I’m chatting with Daina Falk from HungryFan.com. Daina was on the show a couple of weeks ago and we talked about the Thermal Bag for great tailgating. She has a discount code for you lucky listeners who might want one of your own. 🙂 You can buy the bag online at HungryFan.com use Promo Code: RADIO20 and get 20%!
We’ll also be talking about her latest book The Hungry Fan’s Game Day Cookbook.
Daina presents more than 100 crowd-pleasing recipes to jazz up your tailgate and score points with any home game-watching guest. Discover fresh takes on classics like Buffalo wings, sliders, and layered dips, alongside delicious dishes inspired by local fan traditions. Daina also enlisted a dream team of athletes including LeBron James, Boomer Esiason, Victoria Azarenka, and Dikembe Mutombo to contribute their signature recipes to the mix.
Good Life Guy’s Wine of the Week: A great wine VALUE!
Casa Santos Lima 2014 Confidencial Reserva Tinto, Lisboa Portugal
This wine shows great diversity of complex aromas, such as red fruits and vanilla. Medium body in the mouth, it reveals again sensations of red fruit, harmoniously integrated with wood notes and fine tannins provided by ageing in 250 litres oak barriques. In the aftertaste, develops smooth and rich flavors, some acidity and complexity, overcoming ripe fruit, chocolate and wood notes. Its dryness and persistence, combined with its fine elegant tannins, put in evidence its great gastronomic and evolution potencial. A wine to keep.
Wine Enthusiast
One of the top wines from this producer, this blend of at least 10 grape varieties comes from its estate. The wood aging has added sophistication to this already concentrated wine. With black fruits to the fore and firm tannins, it will age well. Drink from 2019.
WEEditors’ Choice
The Bowl Games are set and the NFL Season is inching towards the playoffs. We know that excitement is building for more football, fun and food! What better to go with football season than the 
Hungry Fan creator Daina Falk’s 
You can buy the bag online at 
Pale silver-pink. Aromas of raspberries, cherries and a few secondary whiffs of minerality. A lively mousse but fine in themouth, with subtle red berry flavors enlivened by bright acids.Brisk on the palate, showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it’s perfect for all seasons and settings
My guest this week is Kerri Lesh. This studious young lady has some great experience in the far North of Spain in the Basque County along the Spanish/French border. I’m looking forward to sharing her story about her journey in wine, travels in Spain and her enthusiasm for the wine, food, culture and language of this often overlooked part of Northern Spain.
Kerri Lesh
95% Tempranillo, 5% Mazuelo selected from 10 to 20 year-old vines from our long-standing suppliers in the Rioja Alta and Rioja Alavesa subzones. Aged for 14 months in hybrid barrels (American oak staves and French oak heads) followed by 9 months of rounding in the bottle prior to release. Intense red cherry color. Aromas of red fruits, strawberry, raspberry and cranberry framed by fine nuances of vanilla and toffee. Silky and structured on the palate, it has a long lasting and satisfying finish.
Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer’s markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it’s made to the various pasta shapes of Northern Italy. In every region, the food experts at America’s Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make. 
Eugenia Bone is a nationally known food and nature journalist and author. Her work has appeared in may publications, including Saveur, Food & Wine, Gourmet, Martha Stewart Living and the New York Times. She is the author of six books and has been nominated for numerous awards, including a James Beard Award. She lives in New York City.
The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels. After racking, the wine is placed in Allier oak barrels, one third new, another 2 years old and the final third 3 years old. After Malolactic fermentation around the end of November, the grape varieties are blended and put in to barrels. Maturation in casks lasts 6 months, after which the wine returns to the stainless-steel vats for approximately one month, before being gently filtered, bottled and matured for a final 6 months in the bottle.