Eric Wenger, Chairman of True Source Honey, talks with Phil about the launch of a Certified Honey Traceability Program, True Source Certified, designed to certify the origin of honey being distributed and consumed within North America, resulting in better food safety and product purity assurances.

Roger Clemens, President of The Institute of Food Technologists (IFT) and a member of the 2010 Dietary Guidelines Advisory Committee, joins Phil to discuss the new Dietary Guidelines and how they impact the food industry.

Mike Gilliland is founder and CEO of Sunflower Farmers Market.

Dr. Felicia Stoler is a registered dietitian, exercise physiologist,expert consultant in nutrition and healthful living and star of TLC's "Honey We're Killing The Kids".

Eric Greenspan began his foray into the restaurant business as a dish washer at the Caf� Med, a Berkeley breakfast establishment for over 4o years. Two weeks late he had reached the head chef position, and for the next three years served as head chef and general manager of the caf� that generated over $1 million in revenue.
Following his graduation from the University of California, Berkeley's prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended acclaimed Le Cordon Bleu culinary school in Paris, France. He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at 3 star Michelin chef Ferran Adria's El Bulli in Rosas, Spain.
As Executive chef for almost two years at Los Angeles' world acclaimed Patina Restaurant, Eric Greenspan has been named as one of Angeleno Magazine's "Eight Hot Chefs" in 2003, as well as garnering critical acclaim for his imaginative and bold cuisine. His kitchen scored a 27/30 in the 2004 Zagat Guide for food quality and was the top ranked French Restaurant in that same publication, while still maintaining high marks for overall popularity
In the fall of 2004 Eric teamed up with Tim Goodell and Domaine Restaurants to open Meson G in the former Citrus restaurant location on Melrose Avenue. Eric was involved in and responsible for all pre-opening aspects of the project, including restaurant and kitchen design, overseeing construction, menu formulation, initial staffing, budgeting, and acquisition of restaurant assets and equipment. Meson G opened to rave reviews and a profitable business, receiving 2 � stars from the Los Angeles Times, 4 stars from Angeleno Magazine, and achieving $250,000 of monthly sales revenue after only 12 weeks of operation. However, operational and creative differences led to the eventual firing of Greenspan, resulting in public disapproval and declining sales.
In the Spring of 2007, Eric opened The Foundry on Melrose to rave reviews and resounding success. The Foundry was awarded 2 � stars from the Los Angeles Times, was runner-up for Los Angeles Magazines "Best New Restaurant". The Foundry further garnered Conde Nast Traveler Magazine's Best New Restaurant and was a semi-finalist for The James Beard Foundation's Best New Restaurant in the country. With it's swanky bar, live jazz, and un-surpassed cuisine, The Foundry on Melrose has already established itself as a player on the Los Angeles Scene, having been selected in Los Angeles Magazine's Top 75, as well as Johnathan Gold of LA Weekly's the "Essential 99".
Eric has made appearances on numerous food related television and radio programs, and has been written up in such noted industry publications as the New York Times, Wine Spectator, Art Culinaire, Los Angeles Confidential, Angeleno, and Los Angeles Magazine.
In 2009, Eric was a finalist on The Food Network's "The Next Iron Chef", was 944 Magazine's "Most Buzzworthy Chef in America", and was a featured guest dj on KCRW 89.9. He has been a featured contributor on The Food Network "The Best Thing I Ever Ate" and recently defeated bobby Flay on Iron Chef America. He is currently planning the opening of his second restaurant, a quickserve concept called Greenspan's Grilled Cheese".

Joel Weber is a senior associate editor at Men's Health and has appeared on Regis & Kelly, The Early Show, and Weekend Today. He lives in Brooklyn, NY.

Chef Viverito is the Director of Culinary Education for Passionfish, a non-profit organization dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. He travels around the world educating, consulting and demonstrating cooking using sustainable seafood products to ensure fish for our future

He is a dedicated chef who has spent many years as an Executive Chef in San Diego, California, and the Virgin Islands. Gerard has a well-honed understanding of Mediterranean cuisine as well, which he developed while spending three years in Spain, France and Italy.

Chef Viverito has taught at culinary schools and is very active in the community of local farmers and his commitment to sustainable food practices extends to his role as the director of his true food based catering company Savour Fine Catering.

Chef Viverito has dedicated a large part of his career to what he terms "functional cooking". This is where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, add omega fatty acids, and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating this as well as consulting clients on their dietary needs.

Chef Viverito is the Director of Culinary Education for Passionfish, a non-profit organization dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. He travels around the world educating, consulting and demonstrating cooking using sustainable seafood products to ensure fish for our future

He is a dedicated chef who has spent many years as an Executive Chef in San Diego, California, and the Virgin Islands. Gerard has a well-honed understanding of Mediterranean cuisine as well, which he developed while spending three years in Spain, France and Italy.

Chef Viverito has taught at culinary schools and is very active in the community of local farmers and his commitment to sustainable food practices extends to his role as the director of his true food based catering company Savour Fine Catering.

Chef Viverito has dedicated a large part of his career to what he terms "functional cooking". This is where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, add omega fatty acids, and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating this as well as consulting clients on their dietary needs.

Aimee Sands is the Marketing Director-Equity at Annie's, Inc., with responsibility for public relations, online marketing, cause and community programs and events. She leads social media efforts and also dabbles in copywriting. Prior to joining Annie's in 2006, Sands was part of the Media Relations team at Target Corporation. She has a B.A. in Communications from Lewis & Clark College.

When she's not passing out samples of Annie's Cheddar Bunnies, Sands can be found cooking and baking for her friends, reading cookbooks and hiking in Northern California.

Sherry Torkos is a pharmacist, author, and certified fitness instructor. She received her Bachelor of Science degree in Pharmacy from the Philadelphia College of Pharmacy and Science in 1992 and practices holistic pharmacy in the Niagara region of Ontario.

As a leading health expert, she has delivered hundreds of lectures to medical professionals and the public. She is frequently interviewed on radio and TV talk shows throughout North America and abroad. Sherry has authored 14 books, including The Benefits of Berries, The Canadian Encyclopedia for Natural Medicine, The Glycemic Index Made Simple, Winning at Weight Loss and Breaking the Age Barrier.