Podcasts about after prohibition

André Mark Tchelistcheff is also here today with Bob Cabral on California Wine Country with Steve Jaxon and Dan Berger. He is the grand-nephew of André Tchelistcheff, the great winemaker. He is the author of a film "André, The Voice of Wine," a documentary about André's influential career and his love of wine. André's enduring legacy is primarily in the many other great winemakers that he trained. There was great wine coming from California even in the late 1800s. After Prohibition, André was perhaps the one most influential winemaker in California after his arrival in late 1938. Dan Berger mentions that André made Riesling, just as Dan does now. The first dry Riesling that Dan really liked was one that André had made at Beaulieu Vineyards. The Bob Cabral Riesling they are tasting is a 2018 called Meadowfoam. This one is completely dry with no residual sugar. It is made in a concrete egg-shaped vessel. Concrete is neutral, especially when treated with tartaric acid. Dan says it is a longer and more difficult process but is worth it. The proof is that at 5 years old, this wine has not reached its peak yet. Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. You can see Mark's documentary at the film's website, called André The Voice of Wine dot com.  Mark talks about how Georges de Latour (a French winemaker who had settled in California) hired André after Prohibition. Click the logo to visit Davis Bynum Wines. Mark goes on to talk about how Georges de Latour (a French winemaker who had settled in California) hired André after Prohibition. The rest of the show is a combination of stories about André and tasting some more of Bob Cabral's wines.

America's 13-year ban on alcohol doesn't stop saloon owners and whiskey makers in Phenix City. After Prohibition ends, gambling takes center stage in town. Hoyt Shepherd and Jimmie Matthews run the most prominent gambling rackets in Phenix City, but their reign is threatened by a tragedy at one of their clubs. Join Black Barrel+ for ad-free episodes and bingeable seasons: blackbarrel.supportingcast.fm/join Apple users join Noiser+ for ad-free episodes and bingeable seasons. Click the Noiser+ banner on Apple or go to noiser.com/subscriptions to get started with a 7-day free trial. On YouTube, subscribe to INFAMOUS+ for ad-free episodes and bingeable seasons. Hit “JOIN” on the Infamous America YouTube homepage.  https://www.youtube.com/channel/UCm4V_wVD7N1gEB045t7-V0w/featured For more details, please visit www.blackbarrelmedia.com. Our social media pages are: @blackbarrelmedia on Facebook and Instagram, and @bbarrelmedia on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mangels Vineyards is dedicated to making premium wines from selected varietals grown in the Suisun Valley. We strive for quality and enhancing the characteristics of each varietal when producing our small lots. The Mangels family is continuing the tradition of winemaking in the Suisun Valley started by their great grandfather over 100 years ago.Louis Mangels arrived in New York City in 1866 with his parents. At 14 years of age he had just emigrated from Germany and immediately left for the West Coast, by way of Panama. There was a distant connection to the Spreckles, another German family that was already experiencing financial success in San Francisco. They arrived on June 22, 1866.During the next ten years, through the Spreckles connection, Louis learned to be a cooper. He also studied and saved enough money to buy 240 acres of land in 1876. He planted grape vines. By the following year, Claus Mangels was born to the Louis Mangels family. Thirteen years later, in 1889, Louis expanded his operation when he purchased the inventory of the Schultz Brothers Winery. He continued working the ranch; and by 1893, Louis Mangels decided that it was time to build his first wine cellar. Solano Winery went on to become one of the largest producing wineries in the state of California.By 1906, the Mangels winery was producing 500,000 gallons of wine a year. Just the year before, Louis's son Claus married Celia Rohwer. The family then took another interesting road to expansion. In 1910, Louis Mangels brought his two oldest sons into a business partnership, naming the company L. Mangels and Sons. By 1920, Prohibition hit the United States, with L. Mangels and Sons being one of seven wineries allowed to continue to legally produce wine for the government. A lot of the tonnage was shipped to the East Coast, to large eastern markets. Within a year, Claus Mangels became sole proprietor.When it became unprofitable to ship grapes to the East Coast, a partnership with the Colonial Grape Products Company was formed. This entity became known as the Solano Grape Products Company. By 1932, the Solano Grape Products Company was incorporated under the name of Solano Winery. After Prohibition in 1933, the government began to bond wineries. "Solano Winery" became Bonded Winery Number 42. Claus planted more vineyards and leased another 153 acres with a Bonzi Vineyard at Monticello, in Napa County. After the repeal, the Solano Winery's wine cellar was well stocked with many products, including both aged (fortified) sweet and dry wines. The building and cooperage were rented from Claus Mangels. Wine sales were brisk, especially the Solano Winery "house" brand. This led to the selection of its own name, which became "Chief Solano." Other successful brands were Cordelia, Solano, and C. R. Mangels.In just two years, the market for the Mangels wines had spread over the nation and to foreign lands. In 1936, Claus Mangels purchased the stock formerly held by the Colonial Grape Products Company, which gave him 97 percent of the stock held in the company. One year later, Solano Winery was producing 350,000 gallons of wine a year, crushing nearly all of the grapes in Suisun Valley. By 1943, faced with the need to renovate and upgrade the winery, Claus Mangels decided to sell Solano Winery to Horace O. Lanza of Sunnyside Winery. Current production at that time was between 450,000 and 500,000 gallons of wine a year.Horace O. Lanza was an official of the California Grape Products Company of San Francisco, and had been a business partner for six years during prohibition. With the sale, however, Claus maintained his home, vineyards, and other property. By 1950, the winery was no longer in operation. Claus passed away in 1950, and his son Lewis inherited the property. Lewis expanded the livestock operation while continuing to grow grapes for the Sebastiani Winery and Christian Brothers.In 1973, Gary Mangels joined his father Lewis in the family ranching business. In 1988, Gary purchased land that would eventually become Mangels Vineyards. He planted his first vines in 1991. Over time Gary has learned which varieties are best suited for his location in Suisun Valley. In 2009, Gary and winemaker Gina Richmond founded Mangels Vineyards.Presently, they are producing premium varietals from Mangels Vineyards, Suisun Valley.

Welcome to March 28th, 2022 on the National Day Calendar. Today we celebrate strange facts and spooky cakes. After Prohibition, former bootlegger George Boyington moved to Oregon to embark on a legitimate career. He opened a hotdog stand on Rockaway Beach, which became very popular with tourists. But when his entire inventory of buns was ruined in a storm, it looked as if he might go out of business. He needed a quick solution and came up with the idea of putting hotdogs on sticks, then dipping them in batter, and deep frying them. He called the new food Pronto Pups and watched with pride as his new creation sold out. On National Something on a Stick Day, we celebrate this remarkable fact: everything tastes better on a stick! In Southeastern Germany lies the world-famous Black Forest. It's known as the setting for several Grimm fairy tales. But many more know it because of the dessert that bears its name: Black Forest Cake. Some people may dismiss it as plain old chocolate cake, but they're missing out entirely. This chocolate cake layered with whipped cream and topped with cherries is nothing short of magical. The star of the recipe is cherry liqueur, which is distilled in the Black Forest region of Germany and gives this cake its delicious allure. Celebrate National Black Forest Cake Day with a slice of decadence, but beware of any witches who serve it up from gingerbread houses. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the 1920s a young woman opened a business providing moonshine to all the bootleggers in the Harlan, Kentucky, area during Prohibition.  After Prohibition she opened a store that sold legal liquor.  She also sold moonshine there, for which she was arrested and tried and served her one and only jail sentence, even though she was arrested again and again, 37 more times, without a conviction.   Oh, she was also the model for a character in a popular television series that aired just a few years ago. Today we tell the story of Maggie Bailey Thanks for listening and for sharing our stories of Appalachian history.

After Prohibition, the beer industry in the United States changed dramatically. From industrialization to marketing, the modernization of the industry is a marked difference to how it operated before Prohibition happened. Tune in to find out more about the development of beer from 1933 to the modern day!

Today’s quote comes from Charles “Lucky” Luciano, the father of the American Mafia. After Prohibition, and a bloody gang war that turned New York City into the Wild West, Luciano seized control of the underworld. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mentioned in this EpisodeConnect with the Podcast:  Facebook: @texaswinepodInstagram: @texaswinepodTwitter: @texaswinepodEmail: texaswinepod@gmail.comHelp the Show:  Subscribe to the podcast in Apple Podcasts  Subscribe to the newsletter to get the downloadable guide to my top 10 Texas wine experiences during quarantine.Texas Wine In the News“Fort Worth Food and Wine Festival Canceled but Foundation Supports Culinary Community”“Texas Tech Wine Marketing Research Institute study explores motivations and behaviors of US wine consumers before and during COVID–19 lockdown”“Shopper suspicions confirmed: DFW grocery prices shot up during the pandemic”American Association of Wine Economists’ Graphic about Wine Preferences in 20 Large CitiesTexas Wine in 10 Minutes  The first vineyard in Texas was planted in 1668 by Spanish missionaries in what is now El Paso.There were a few dozen Texas wineries by 1920, then the industry’s progress was halted by Prohibition. Only one Val Verde Winery, founded in 1883, survived. It had a pass to make sacramental wine during prohibition and is still operating today in Del Rio.After Prohibition (1920–1933), it took a long time for the Texas wine industry to get going again. Llano Estacado was founded in 1976. And then finally, the modern Texas wine industry took off.Texas is now the 5th largest wine producing state and has around 400 wineries.There are 8 AVAs, or American viticultural areas, in Texas.The Texas High Plains AVA is where about 80% of the grapes in Texas wines are grown. It’s in the northwest part of the state near the city of Lubbock. The Plains are flat, but they are indeed high. this could be considered high altitude grape growing. The vineyards sit at about 3300–4000 feet on well drained, clay loam and sandy loam soil. There is a big diurnal shift here. That means there’s a big temperature change from day to night. the cool nights help preserve the grape’s acidity. Many of the grape growers in this area are generational farmers of other crops and have diversified into planting grapes. The biggest challenges here are freezing temperatures – usually in the late spring after budbreak, but possible in the fall too – and hail. Irrigation is a must.The Texas Hill Country AVA is located in the center of the state is north of San Antonio and west of Austin. It’s the largest AVA in Texas and the THIRD largest AVA in the country*, covering 9 million acres. The vineyards here are generally smaller in acreage than those in the Texas High Plains. They sit on a variety of soil types including limestone, granite and clay. Pierce’s disease is a bigger problem here than in the High Plains. It’s a bit less likely to see the freezes and hail that the High Plains gets. It’s also at a much lower elevation, and the warmer temperatures put its growing season ahead by a few weeks compared to the High Plains. Within the Hill Country AVA you’ll find two sub-AVAs that are nested inside the larger AVA. These are the Bell Mountain AVA (the oldest in the state) and Fredericksburg AVA.There are about 80 wineries in the Texas Hill Country, and the center of this area is the town of Fredericksburg. It’s the second most visited wine region in the nation after Napa Valley.The Texas Davis Mountains AVA is one to watch. It’s FAR out in the desert of west Texas near Marfa. It’s the highest elevation AVA in the state with vineyards over 5500’ elevation and it’s also the coolest. It’s also got the only volcanic soil in the state.The other AVAs are Escondido Valley. It’s located far west Texas near Fort Stockton.Texoma AVA is along the Texas-Oklahoma border.Finally, the Mesilla Valley AVA is on the far western tip of Texas near El Paso. This AVA is shared with New Mexico.There are also many fine wineries that are outside of these AVAs, and their wines are simply labeled TEXAS. (To clarify, their estate vineyards are not located within an AVA.)Early on, Texas consumers wanted the international varieties that they were drinking from California like Chardonnay, Cabernet Sauvignon, and Merlot so that’s what Texas grape growers planted. Now, many of these early plantings are being changed over to more of the grape varieties that thrive in the warmer climates of the Mediterranean. Texas grows a very wide variety of grapes and has over 5000 acres of bearable grapevines. Its most planted red grapes are Cabernet Sauvignon, Tempranillo and Merlot and the most planted white grapes are Blanc du Bois, Viognier, and Muscat Canelli. Production is about 70% red wine and 30% white wine.Hybrid grape varieties like Blanc du bois and black Spanish are popular in the southeast part of the state where humidity makes Pierce’s disease a persistent problem.Texas Tempranillo has a great reputation, as does Texas Viognier. Mourvedré is coming on strong. Rosé is very popular. Off-dry and sweet wine is popular with some Texas wine drinkers, but the majority of what is produced is dry. Texas also makes some great Port-style wine, and a bit of sparkling wine.In 2013, the Texas High Plains experienced a devastating late spring freeze, so there the volume of Texas wine produced suffered. 2014 was much better, but not ideal. Since 2015, Mother Nature has mostly cooperated. 2015 and 2017 were especially great vintages. The Texas High Plains had a Halloween freeze in 2019, so the 2020 vintage is looking sparse for some growers.Now that Texas growers have focused in on the right grapes for the right vineyards for our Texas climate, Texas wine has gotten much better. There’s increasing level of winemaking talent in the state, some homegrown, and some transplanted from other parts of the world. Some winemakers in Texas utilize the latest cutting-edge technology to maximize extraction. Others adopt a zero-zero non-interventional approach. There’s not just one right way to do things around here.One issue that is sure to come up again in 2021 when the state legislature reconvenes is how Texas wine is labeled. Like 46 other states, Texas wine is only required to have 75% Texas fruit in it. The states with the more developed wine industries have all passed more stringent legislation, and this issue has come before the state legislature before in 2017 and 2019.The largest winery in Texas is St Genevieve winery located in Fort Stockton. They make extremely affordable wine, often in large format bottles. The second largest winery is Llano Estacado located in Lubbock.Most of the wine produced in Texas stays in the state. Although there are some wines that are available in wider distribution, many are not. Most wineries do ship outside the state.Texans drank just over 60 million gallons of wine in 2018 and produced 4.28 million gallons of Texas wine. So we are well short of producing the amount of wine we need to produce to meet the demand of our own state. For now, we will have to keep drinking non-Texas wine.Texas wineries have always been serious about showing guests a great time. But at some wineries, the wine was a bit of an afterthought. In the past 15 years or so, many Texas wineries have also gotten as serious about premium wine as they are about hospitality.Wineries are entering well regarded wine competitions, and Texas wines are winning. Sommeliers are taking an interest in Texas wines, and more wines are entering distribution outside the state. Texas restaurants are coming around, finally adding Texas options to wine lists.Wine is a big business in Texas, responsible for over 100,000 jobs and a $13.1 billion dollar economic impact.Texas is an exciting wine region with a pioneering spirit. The wines just keep getting better. I hope you’re drinking Texas wine along with me.*Note: It is often reported that the Texas Hill Coutry is the second largest AVA, but I said it was the third. I confirmed this with January Weise at the Texas Hill Country Wineries. She reports that both the Upper Mississippi River Valley AVA (over 19 million acres) and the Ohio River Valley AVA (at over 16 million acres) are larger than the Texas Hill Country AVA.References:  Texas Wine Grape Varieties Report  Texas Wine & Grape Growers Association  Texas Hill Country Wineries  Texas High Plains Growers  Texas Wine Lover article “Texas Grapevines by the Numbers: What’s Trending Up, What’s Trending Down, and What It Means for Texas Wine”  Vintage Texas  Wine consumption by state  Wine produced by stateEducation:Doug Lewis’s photo of verasion. See Lewis Wine’s June 10 post for more photos and description.What I’m Drinking:Perissos 2017 Racker’s Blend

Today’s quote comes from Charles “Lucky” Luciano, the father of the American Mafia. After Prohibition, and a bloody gang war that turned New York City into the Wild West, Luciano seized control of the underworld.

Discover the brewing history of the Lilac City! The center of Eastern Washington, Spokane was founded in 1873 and named after the local tribe in the area. Breweries came soon after because of the great wealth of usable water in the form of Spokane Brewing Company, Inland Brewing Company, and Schade Brewery. After Prohibition, local beer continued to be created with regional conglomerates - Bohemian Breweries and Sick Brewery Enterprises - coming to town. Today, the city boasts one of the strongest craft beer scenes in all of the Pacific Northwest! Suggested beers when visiting: Garbage Pale Ale (Iron Goat), Sun Child IPA (Little Spokane), and Santa's Snack Imperial Oreo Stout (For the Love of God). Information for this episodes comes from Nostalgia Magazine and the Spokesman-Review. --- Support this podcast: https://anchor.fm/brewerytowns/support

Texas is one of the oldest winegrowing states in the US, with vines predating California by 100+ years. The first vineyard in North America was by Franciscan priests circa 1660 in Texas and the industry grew throughout the 1800s. Texas is important in another way, as horticulturist Thomas Munson contributed greatly to finding the solution to  the phylloxera epidemic, which effectively saved the European wine industry from total ruin. After Prohibition decimated the industry in the 1920s, Texas jump started it's wine industry in the 1970s and today it's roaring back. Texas has 400 producers and it is growing and growing.   Jennifer McInnis, General Manager of Bending Branch and Ron Yates, the owner and President of Spicewood Vineyards, are part of a marketing consortium representing five of Texas’ most distinguished wineries: Bending Branch Winery, Brennan Vineyards, Duchman Family Winery, Pedernales Cellars and Spicewood Vineyards. Member wineries produce wines from Texas grapes, that try to express the terroir of Texas Hill County and the Texas High Plains.               Here are the show notes: We start off talking about Texas, an area I admittedly (used to) know very little about. We cover: The breadth and depth of areas. Specifically What are the different areas/are there discreet AVAs? Where are they vis a vis the cities? We talk specifically about Texas Hill Country and the High Plains, which create premium wine in the state. We discuss the role of elevation and the similarities to other growing regions around the world (specifically the Duero in Spain, which Texas High Plains resembles). We talk extensively about climate – how it’s extremely erratic and how growing conditions here are unlike anywhere else with extreme heat, thunderstorms, hail, and unpredictable weather events that change each vintage and make winemaking a true challenge. We talk about the grapes that grow here and how over the last 5-10 years, grapes like Tannat, Tempranillo, and southern Italian varietals that are heat tolerant have thrived. We talk about why many growers in the past bought grapes from Washington State or California. We discuss some of the challenges that Texas has faced with the anti-alcohol lobby and how that has been overcome.   Then we discuss the 5 wineries of Texas Fine Wine and their goals of making excellent wine that is known outside of just Texas. Jennifer discusses Bending Branch(if you’re curious, here’s info on cryomaceration (extreme version of cold maceration)and flash détente, that she references!) Ron talks about Spicewoodand then we discuss Duchman,Brennan, and Pedernalesand their styles.     We wrap by talking about the bright future of Texas wine!   Don't forget to order your Wine For Normal People book today!! _______________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Last Bottle    I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.  

The guys welcome world renown master distiller for Michter’s Whiskey, Dan McKee, to discuss the wonderful, foundational Whiskey Sour! Grab your Michter’s US 1 Single Barrel Rye, fresh lemon juice, simples syrup (1:1) and if you’re feeling adventurous, grab a couple eggs. You’ll need a shaker, Hawthorne strainer, fine strainer and world class ice! It can be up, it can be on ice, it can have a fancy garnish, no garnish, it’s a special one. Dan takes us through his personal history taking him through the midwest as a flat roofer, to the Jim Beam factory as a distillery operator at their Clairmont distillery. Promoted quickly after just two years, learning from great people, Pamela Heilmann, master distiller at Michter’s, recently retired, for over ten years! Dan talks about the wonderful art of distilling whiskey. From the grains to fermentation to the people. If you can get your hands on the 20 year Michter’s Kentucky straight bourbon or the 25 year, they’re not wood bombs! There’s an industry term for you. They have complex flavors. Pool together $500-$700 with your friends and let us know what you think. Dan discusses how the science blends with the art of distilling whiskey, utilizing sensory organoleptic tests, gas chromatography mass spectrometry, HPLC to collect data on volatile compounds allows them to make real time decisions on how to manage the stocks. Michter’s has a long rich history that dates back to John Shenk, a Swiss Mennonite farmer, in Schaefferstown, Pennsylvania in 1753. In the 1800’s, owned by Bomburger’s, closed by Prohibition. After Prohibition, it changed hands several times, but in the 1950's Lou Forman, renamed the distillery after his two sons, Michael and Peter, to Michter’s. It went bankrupt in the 80’s, but was revived by Joe Magliocco, who used to represent the brand on the distribution side, in the 1990’s, his friend Dick Newman and he bought the brand and moved to Kentucky. Purchasing matured stock from local distilleries to formulate their own profile, in the early 2000’s took their proprietary yeast and mash bill. What is a mash bill you ask? The mash bill refers to the breakdown/percentages of what grains are used in the production of whiskey: an ingredients list. They’re not making the recipes back from there Pennsylvania days, this is Michter’s, through and through. Michter’s releases on a taste profile, not by year, interestingly enough. Once it’s ready, we get to taste it. Well enough about that, we’re talking whiskey sours!  Everyone has had a different one. Kim’s first whiskey sour contained egg, like Ben, which fortifies and emulsifies the cocktail. But typically, the whiskey sour is whiskey, lemon and sugar or sweet and sour.  Try it with Rye or good ole fashioned Bourbon. Neither better than the other, but distinct flavors for distinct times. Enjoy this very special episode and tell us what you think about Equal Parts: A Bartending Podcast About Cocktails!

For Beyond 50's "History" talks, listen to an interview with Bill Friedman. He'll talk about his 48 years of research and experiences hanging out with famous gangsters who built the early Las Vegas Strip gambling resorts. After Prohibition ended, the leaders of the country's four biggest gangs began operating elegant, high-rolling casinos across America, until local reformers closed them. Then these four gang's leaders built 80% of the Las Vegas Strip gambling resorts from the Flamingo in 1946 to Caesars Palace in 1966. Exposed for the first time are the roles actually played by gang leaders Ben Siegel, Meyer Lansky, Charlie "Lucky" Luciano, Frank Costello, Joe Adonis, Al Capone, Frank Nitti, and Moe Dalitz. Tune in to Beyond 50: America's Variety Talk Radio Show on the natural, holistic, green and sustainable lifestyle. Visit www.Beyond50Radio.com and sign up for our Exclusive Updates.

For Beyond 50's "History" talks, listen to an interview with Bill Friedman. He'll talk about his 48 years of research and experiences hanging out with famous gangsters who built the early Las Vegas Strip gambling resorts. After Prohibition ended, the leaders of the country's four biggest gangs began operating elegant, high-rolling casinos across America, until local reformers closed them. Then these four gang's leaders built 80% of the Las Vegas Strip gambling resorts from the Flamingo in 1946 to Caesars Palace in 1966. Exposed for the first time are the roles actually played by gang leaders Ben Siegel, Meyer Lansky, Charlie "Lucky" Luciano, Frank Costello, Joe Adonis, Al Capone, Frank Nitti, and Moe Dalitz. Tune in to Beyond 50: America's Variety Talk Radio Show on the natural, holistic, green and spiritual lifestyle. Visit www.Beyond50Radio.com and sign up for our Exclusive Updates.

For Beyond 50's "History" talks, listen to an interview with Bill Friedman. He'll talk about his 48 years of research and experiences hanging out with famous gangsters who built the early Las Vegas Strip gambling resorts. After Prohibition ended, the leaders of the country's four biggest gangs began operating elegant, high-rolling casinos across America, until local reformers closed them. Then these four gang's leaders built 80% of the Las Vegas Strip gambling resorts from the Flamingo in 1946 to Caesars Palace in 1966. Exposed for the first time are the roles actually played by gang leaders Ben Siegel, Meyer Lansky, Charlie Luciano, Frank Costello, Joe Adonis, Al Capone, Frank Nitti, and Moe Dalitz. Tune in to Beyond 50: America's Variety Talk Radio Show on the natural, holistic, green and sustainable lifestyle. Visit www.Beyond50Radio.com and sign up for our Exclusive Updates.