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  • Farm fresh frittata from New Leaf Organics

    Farm fresh frittata from New Leaf Organics

    Saturday, July 26 2014 9:50 AM EDT2014-07-26 13:50:58 GMT
    Jill Kopel from New Leaf Organics shows us how to make a farm fresh frittata.
    Jill Kopel from New Leaf Organics shows us how to make a farm fresh frittata.
  • What's cooking: Skillet Chicken with Tomatoes, Arugula, Mushrooms & Hazelnuts

    What's cooking: Skillet Chicken with Tomatoes, Arugula, Mushrooms & Hazelnuts

    Friday, July 25 2014 9:41 AM EDT2014-07-25 13:41:12 GMT
    Chef Michael Kloeti from Michael's on the Hill prepares Skillet Chicken with Heirloom Tomatoes, Arugula, Roasted Mushrooms & Hazelnuts.
    Chef Michael Kloeti from Michael's on the Hill prepares Skillet Chicken with Heirloom Tomatoes, Arugula, Roasted Mushrooms & Hazelnuts.
  • What's Cooking: Rich homemade ricotta

    What's Cooking: Rich homemade ricotta

    Friday, July 18 2014 9:43 AM EDT2014-07-18 13:43:13 GMT
    Chef Courtney Contos from Chef Contos Kitchen and Store prepares rich homemade ricotta. 
    Chef Courtney Contos from Chef Contos Kitchen and Store prepares rich homemade ricotta. 
  • What's Cooking: Argentinian Asado Ribs

    What's Cooking: Argentinian Asado Ribs

    Friday, July 11 2014 10:18 AM EDT2014-07-11 14:18:26 GMT

    Matt Corrente from Bluebird Tavern joins us to make Argentinian Asado Ribs.

    Matt Corrente from Bluebird Tavern joins us to make Argentinian Asado Ribs.

  • What's Cooking: Scallops and corn hash

    What's Cooking: Scallops and corn hash

    Wednesday, June 25 2014 9:28 AM EDT2014-06-25 13:28:16 GMT
    Chef Doug Mack from Mary's Restaurant at Baldwin Creek joins us and prepares scallops and corn hash.
    Chef Doug Mack from Mary's Restaurant at Baldwin Creek joins us and prepares scallops and corn hash.
  • What's Cooking: Steamed coconut cake

    What's Cooking: Steamed coconut cake

    Friday, June 13 2014 9:53 AM EDT2014-06-13 13:53:53 GMT
    Chef Vicky Regia of Lina Catering prepares a steamed coconut cake.
    Chef Vicky Regia of Lina Catering prepares a steamed coconut cake.
  • What's Cooking: Baby beet salad

    What's Cooking: Baby beet salad

    Monday, June 2 2014 10:24 AM EDT2014-06-02 14:24:40 GMT
    Chef Cody Vasek of the Trapp Family Lodge prepares a baby beet salad.
    Chef Cody Vasek of the Trapp Family Lodge prepares a baby beet salad.
  • What's Cooking: Crabcake With Corn & Pea Salad

    What's Cooking: Crabcake With Corn & Pea Salad

    Friday, May 23 2014 7:59 AM EDT2014-05-23 11:59:38 GMT
    Chef Michael Kloeti from Michael's on the Hill in Waterbury joins us with a delicious seasonal crabcake and salad recipe.
    Chef Michael Kloeti from Michael's on the Hill in Waterbury joins us with a delicious seasonal crabcake and salad recipe.
  • Red Wine-Poached Rhubarb

    Red Wine-Poached Rhubarb

    Friday, May 16 2014 11:25 AM EDT2014-05-16 15:25:09 GMT
    Chef Courtney Contos shares her recipe for Red Wine-Poached Rhubarb.
    Chef Courtney Contos shares her recipe for Red Wine-Poached Rhubarb.
  • Lobster Strozzapretti

    Lobster Strozzapretti

    Tuesday, May 6 2014 12:52 PM EDT2014-05-06 16:52:50 GMT
    Chef Matt Corrente of Bluebird Tavern shares his recipe for Lobster Strozzapretti.
    Chef Matt Corrente of Bluebird Tavern shares his recipe for Lobster Strozzapretti.
  • What's Cooking: Scallop Provençale

    What's Cooking: Scallop Provençale

    Saturday, April 26 2014 10:09 AM EDT2014-04-26 14:09:14 GMT
    Chef Robert Barral from Cafe Provence joins us with a deliciousscallops recipe.
    Chef Robert Barral from Cafe Provence joins us with a deliciousscallops recipe.
  • What's Cooking: Brunch Recipes

    What's Cooking: Brunch Recipes

    Friday, April 18 2014 10:07 AM EDT2014-04-18 14:07:26 GMT
    Beth Kennett from Liberty Hill Farm joins us with some brunch recipes that are quick and easy to make. Spring Brunch Egg Cups-Hearty and Healthy! Each version can be made as individual servings or multiplied
    Beth Kennett from Liberty Hill Farm joins us with some brunch recipes that are quick and easy to make.
  • What's Cooking: Crab Cakes

    What's Cooking: Crab Cakes

    Friday, April 11 2014 11:37 AM EDT2014-04-11 15:37:02 GMT
    Chef David Scott with the North Hero House joins us with a crab cake recipe where the crab is the star of the show. Jumbo Lump Crab Cakes w/Wholegrain Mustard Cream and Shaved Fennel and Herb Salad Cakes:
    Chef David Scott with the North Hero House joins us with a crab cake recipe where the crab is the star of the show.
  • What's Cooking: Peanut Butter Banana Bread

    What's Cooking: Peanut Butter Banana Bread

    Friday, April 4 2014 7:39 AM EDT2014-04-04 11:39:51 GMT
    Christine Frost from the Essex Resort & Spa joins us with a nutty twist on traditional banana bread -- and it's a great recipe to try with the kids! Kids Camp Cook! 2014 Peanut Butter Banana Bread Makes
    Christine Frost from the Essex Resort & Spa joins us with a nutty twist on traditional banana bread -- and it's a great recipe to try with the kids!
  • What's Cooking: Lamb Belly

    What's Cooking: Lamb Belly

    Friday, March 28 2014 8:38 AM EDT2014-03-28 12:38:42 GMT
    Chef Cody Vasek from Trapp Family Lodge in Stowe joins us with a delicious spring recipe. Lamb Belly with kale, crisp pear, sherry vinaigrette, poached egg Lamb belly Season with salt and pepper, roll
    Chef Cody Vasek from Trapp Family Lodge in Stowe joins us with a delicious spring recipe.
  • Creamy Polenta with Mushroom Ragout

    Creamy Polenta with Mushroom Ragout

    Friday, March 21 2014 9:57 AM EDT2014-03-21 13:57:33 GMT
    Creamy Polenta with Mushroom Ragout Chef Michael Kloeti Michael's on the Hill Restaurant Serves 4 people Ingredients for Mushrooms: 2 pounds Mushrooms, wild, cleaned and sliced 2 Tablespoons Butter ½
    Chef Michael Kloeti shares his recipe for Creamy Polenta with Mushroom Ragout.
  • Bread Pudding with Jameson's Hard Sauce

    Bread Pudding with Jameson's Hard Sauce

    Friday, March 14 2014 10:25 AM EDT2014-03-14 14:25:01 GMT
    Bread Pudding with Jameson's Hard Sauce Chef Lisa Best North Hero House Preheat oven to 350' Lightly butter a 9"X 13" pan Re-hydrate 2c dried cherries in hot water for 1/2 an hour and drain well Melt
    Chef Lisa Best of the North Hero House shares her recipe for Bread Pudding with Jameson's Hard Sauce.
  • What's Cooking: Mom's Irish Soda Bread

    What's Cooking: Mom's Irish Soda Bread

    Monday, March 10 2014 9:36 AM EDT2014-03-10 13:36:39 GMT
    Chef Courtney Contos of Contos Store and Kitchen in Shelburne gave us her mom's homemade soda bread recipe. This Irish treat is just in time for St. Patrick's Day. Try your hand at it. Mom's Irish Soda
    Chef Courtney Contos of Contos Store and Kitchen in Shelburne gave us her mom's homemade soda bread recipe. This Irish treat is just in time for St. Patrick's Day. Try your hand at it.
  • What's Cooking: Smokehouse Brisket Hash

    What's Cooking: Smokehouse Brisket Hash

    Friday, February 28 2014 2:03 PM EST2014-02-28 19:03:23 GMT
    Chef Matt Corrente of Bluebird Tavern in Burlington treated the Morning Show to a hearty breakfast, smokehouse brisket hash.
    Chef Matt Corrente of Bluebird Tavern in Burlington treated the Morning Show to a hearty breakfast, smokehouse brisket hash.
  • What's Cooking: Cafe Provence Seafood Stew

    What's Cooking: Cafe Provence Seafood Stew

    Friday, February 28 2014 10:43 AM EST2014-02-28 15:43:28 GMT
    Chef Robert Barral of Cafe Provence in Brandon visited the Morning Show. He had seafood simmering on the burners with his Cafe Provence Seafood Stew. March 20 Chef Barral will open his new restaurant,
    Chef Robert Barral had seafood simmering on the burners with his Cafe Provence Seafood Stew.
  • What's Cooking: Balinese Satay

    What's Cooking: Balinese Satay

    Friday, February 14 2014 9:35 AM EST2014-02-14 14:35:13 GMT
    We're welcoming a first timer to the Morning Show. Vicky Regia of Lian Catering in Brandon. Regia made an Indonesian dish Balinese chicken satay. Sate Lilit Bali- Balinese Satay Preparation: 15
    We're welcoming a first timer to the Morning Show. Vicky Regia of Lian Catering in Brandon. And we're making a popular Indonesian dish from Bali, chicken satay.
  • El Rey Warm Chocolate Gateau

    El Rey Warm Chocolate Gateau

    Wednesday, February 12 2014 10:50 AM EST2014-02-12 15:50:21 GMT
    El Rey Warm Chocolate Gateau Michael's on the Hill Restaurant Chef Michael Kloeti Yields 6 each Ingredients: 5 each Egg Whites 5 each Egg Yolks 2 oz. Sugar ¾ pound Dark Chocolate (we use El Rey-single
    Chef Michael shows us how to make a homemade chocolaty treat for your Valentine.
  • What's Cooking: Lime fish tacos

    What's Cooking: Lime fish tacos

    Friday, February 7 2014 10:13 AM EST2014-02-07 15:13:40 GMT
    The Morning Show welcomed new face to What's Cooking. Chef Phillip Clayton of El Cortijo Taqueria and Cantina in Burlington fried up some lime fish tacos. Tequila-lime Fish Tacos serves 4 people Fish 16
    The Morning Show welcomed new face to What's Cooking. Chef Phillip Clayton of El Cortijo Taqueria and Cantina in Burlington fried up some lime fish tacos.
  • What's Cooking: Rainbow Cabbage

    What's Cooking: Rainbow Cabbage

    Friday, January 31 2014 10:18 AM EST2014-01-31 15:18:03 GMT
    Chef Christine Frost from the Essex: Vermont's Culinary Resort and Spa made this salad for the Morning Show. Frost shared a recipe from the resort's Cook Academy for children. Visit the Essex's website
    Chef Christine Frost from the Essex: Vermont's Culinary Resort and Spa made this salad for the Morning Show.
  • What's Cooking: Cocoa-Coffee Rubbed Venison Loin

    What's Cooking: Cocoa-Coffee Rubbed Venison Loin

    Friday, January 24 2014 10:06 AM EST2014-01-24 15:06:53 GMT
    Chef Cody Vasek had venison sizzling on a skillet this morning with this cocoa-coffee rubbed venison loin. If cooking is not your talent no need to worry. The Trapp Family Lodge restaurant has this dish
    Chef Cody Vasek had venison sizzling on a skillet this morning with this cocoa-coffee rubbed venison loin. If cooking is not your talent no need to worry. The Trapp Family Lodge restaurant has this dish on its menu.
  • What's Cooking: White Vegetable Bisque

    What's Cooking: White Vegetable Bisque

    Friday, January 17 2014 10:19 AM EST2014-01-17 15:19:03 GMT
    Chef Michael Kloeti of Michael's on the Hill in Waterbury Center visited the Morning Show. Chef Kloeti shared a white vegetable bisque recipe to heat you up during these cool winter days. White Vegetable
    Chef Michael Kloeti of Michael's on the Hill in Waterbury Center visited the Morning Show. Chef Kloeti shared a white vegetable bisque recipe to heat you up during these cool winter days.
  • What's Cooking: Grilled Cheese Sandwich Variations

    What's Cooking: Grilled Cheese Sandwich Variations

    Friday, January 10 2014 10:13 AM EST2014-01-10 15:13:19 GMT
    Chef Tom Bivins made these adult-sized dairy variations on grilled cheese sandwiches. For now, Chef Bivins is the main chef at the Crop Bistro & Brewery in Stowe. However, he will soon move on to the

    Chef Tom Bivins made these adult-sized dairy variations on grilled cheese sandwiches. For now, Chef Bivins is the main chef at the Crop Bistro & Brewery in Stowe. However, he will soon move on to the Vermont Cheese Council.

  • What's Cooking: Shoyu Ramen

    What's Cooking: Shoyu Ramen

    Friday, January 3 2014 9:43 AM EST2014-01-03 14:43:04 GMT
    Chef Courtney Contos demonstrates ramen goes beyond the hard packaged noodles. Contos makes shoyu ramen for Steve Bottari and Molly Smith. Make sure to take a big slurp while eating this soup. It's the
    Chef Courtney Contos demonstrates ramen goes beyond the hard packaged noodles. Contos makes shoyu ramen for Steve Bottari and Molly Smith.
  • What's Cooking: Creme Brulee

    What's Cooking: Creme Brulee

    Monday, December 30 2013 4:34 PM EST2013-12-30 21:34:00 GMT
    The Akwesasne Mohawk Casino Resort made its first appearance on the morning show this morning. Chef Anthony Warrior of the Maple Room steakhouse showed our Steve Bottari how to make Creme Brulee. The
    The Akwesasne Mohawk Casino Resort made its first appearance on the morning show Friday. Chef Anthony Warrior of the Maple Room steakhouse showed our Steve Bottari how to make Creme Brulee.    
  • What's Cooking: bacon wrapped dates

    What's Cooking: bacon wrapped dates

    Friday, December 20 2013 10:06 AM EST2013-12-20 15:06:41 GMT
    Arvad's Grill and Pub's Chef Mike Kennedy had our mouths watering with his bacon wrapped dates. Try this recipe at home. You can visit Arvad's Grill and Pub in Waterbury. Bacon Wrapped Dates (With
    Try your hand at this bacon wrapped dates recipe.
  • What's Cooking: Salmon filet with crushed potato

    What's Cooking: Salmon filet with crushed potato

    Friday, December 13 2013 9:47 AM EST2013-12-13 14:47:23 GMT
    Retire those pork, chicken and beef recipes. Try this salmon dish which can also use a haddock substitute. Chef Robert Barral of the Café Provence in Brandon, Vermont made this salmon filet with crushed
    Retire those pork, chicken and beef recipes. Try this salmon dish which can also use a haddock substitute.
  • Holiday Cooking: Rugelach

    Holiday Cooking: Rugelach

    Thursday, December 12 2013 1:00 PM EST2013-12-12 18:00:46 GMT
    Erika LeBlanc and Alyson Rochefort are in the kitchen with us this morning making rugelach. Dough: 1 lb unsalted butter 1 lb cream cheese 1/2 cup sour cream 4 cups all-purpose flour Filling: 1 cup
    Erika LeBlanc and Alyson Rochefort are in the kitchen with us this morning making rugelach.
  • Christmas Cooking: Sweet or Savory Tarts

    Christmas Cooking: Sweet or Savory Tarts

    Wednesday, December 11 2013 10:00 AM EST2013-12-11 15:00:40 GMT
    Chef Courtney Contos with Chef Contos Kitchen & Store joins us for our Christmas Cooking series with some delicious appetizers. Sweet or Savory Nut Tarts 3/4 cup pecans or hazelnuts halves, toasted 1
    Chef Courtney Contos with Chef Contos Kitchen & Store joins us for our Christmas Cooking series with some delicious appetizers.
  • What's Cooking: Sticky Buns

    What's Cooking: Sticky Buns

    Friday, December 6 2013 10:40 AM EST2013-12-06 15:40:11 GMT
    Chef Lisa Best from the North Hero House joins us this morning to make a delicious sticky bun recipe. Sticky Buns: 2T*. yeast 2c**.warm water 1/4c. sugar 2T. vegetable oil 2t***.salt 4-6c. flour *
    Chef Lisa Best from the North Hero House joins us this morning to make a delicious sticky bun recipe.
  • What's Cooking: Thanksgiving Leftover Pie

    What's Cooking: Thanksgiving Leftover Pie

    Friday, November 29 2013 11:47 AM EST2013-11-29 16:47:58 GMT
    Now that Thanksgiving is over, you probably have plenty of leftovers. So what do you do with them? Chef Alexander Casamir of the Essex Resort and Spa shows us how to turn your leftovers into pie.
    Now that Thanksgiving is over, you probably have plenty of leftovers. So what do you do with them?
  • What's Cooking: Corned duck breast

    What's Cooking: Corned duck breast

    Friday, November 22 2013 3:34 PM EST2013-11-22 20:34:23 GMT
    Chef Cody Vasek cooks a savory, mouth watering corned duck breast for the Morning Show team. Try this recipe at home for the holidays. Enjoy other Chef Vasek dishes at the Trapp Family Lodge in Stowe. Corned
    Chef Cody Vasek cooks a savory, mouth watering corned duck breast for the Morning Show team. Try this recipe at home for the holidays.
  • NECI: Cooking venison with Chef Jean-Louis Gerin

    NECI: Cooking venison with Chef Jean-Louis Gerin

    Thursday, November 21 2013 7:39 PM EST2013-11-22 00:39:38 GMT
    NECI Chef Jean-Louis Gerin is here to talk about cooking venison. You have two dishes to share tonight. Let's start with the Venison Medaillons...
    NECI Chef Jean-Louis Gerin shows us two tasty ways to prepare venison.
  • What's Cooking: Green bean and mushroom casserole

    What's Cooking: Green bean and mushroom casserole

    Friday, November 15 2013 10:38 AM EST2013-11-15 15:38:35 GMT
    Spruce up your holiday green bean casserole with this recipe. Chef Michael Kloeti whipped up this casserole for the Morning Show. "This isn't your mother's casserole. This is your grandmother's casserole."
    Spruce up your holiday green bean casserole with this recipe. Chef Michael Kloeti whipped up this casserole for the Morning Show. "This isn't your mother's casserole. This is your grandmother's casserole."
  • What's Cooking: Candied brussel sprouts with maple sugar, nuts

    What's Cooking: Candied brussel sprouts with maple sugar, nuts

    Friday, November 8 2013 10:53 AM EST2013-11-08 15:53:06 GMT
    After Pie Week, it was time to dig into some green veggies. Crop Bistro & Brewery's Chef Tom Bivins made brussel sprouts with a sugary twist. Try these candied brussel sprouts at your next get together. Candied
    After Pie Week, it was time to dig into some green veggies. Crop Bistro & Brewery's Chef Tom Bivins made brussel sprouts with a sugary twist. Try these candied brussel sprouts at your next get together.
  • Pie Week: Gluten-free custard, milk-free pumpkin pies

    Pie Week: Gluten-free custard, milk-free pumpkin pies

    Thursday, November 7 2013 10:47 AM EST2013-11-07 15:47:15 GMT
    Enjoy pies without worrying about gluten or dairy allergies. Louis Blaisdell and Morgan Prouty of West Meadow Farm Bakery made these pie creations. Follow the instructions below to make your own gluten-free
    Lois Blaisdell and Morgan Prouty of West Meadow Farm Bakery create gluten free custard pie and milk free pumpkin pie. Indulge in these creations without worrying about gluten or dairy allergies.
  • Pie Week: Open-Face Apple Pie

    Pie Week: Open-Face Apple Pie

    Tuesday, November 5 2013 9:59 AM EST2013-11-05 14:59:09 GMT
    Pie Week continues here on Channel 3. Jonathan Forrest is here to tell us how to make his famous open-face apple pie! 1 Single 9" Pie Pastry 8 Apples (use crisp, sweet, but tart varieties similar to
    Pie Week continues here on Channel 3. Jonathan Forrest is here to tell us how to make his famous open-face apple pie!
  • Pie Week: Holiday Meat Pie

    Pie Week: Holiday Meat Pie

    Monday, November 4 2013 10:23 AM EST2013-11-04 15:23:06 GMT
    Chef Courtney Contos joins us with a holiday meat pie recipe for our first installment in Pie Week! Holiday Meat Pie 1 1/2 pounds finely ground pork 1/2 cup diced celery 1 cup diced onion 1/2 cup
    Chef Courtney Contos joins us with a holiday meat pie recipe for our first installment in Pie Week!
  • What's Cooking: Cider-Glazed Root Vegetables

    What's Cooking: Cider-Glazed Root Vegetables

    Friday, November 1 2013 10:10 AM EDT2013-11-01 14:10:48 GMT
    Chef Courtney Contos from Chef Contos Kitchen & Store joins us with a seasonal vegetable dish. Cider Glazed Vegetables Serves 6 4 pounds vegetables (assorted squash or any combination of celeriac,
    Chef Courtney Contos from Chef Contos Kitchen & Store joins us with a seasonal vegetable dish.
  • Cooking with turnips

    Cooking with turnips

    Wednesday, October 23 2013 8:27 PM EDT2013-10-24 00:27:23 GMT
    Garden expert Charlie Nardozzi joins us with some turnip recipes for fall. Gilfeather Turnip Soup 1/4 lbs butter 3 lbs Gilfeather tunrips, peeled and chopped 4 large onions, chopped 1 clove garlic,
    Garden expert Charlie Nardozzi joins us with some turnip recipes for fall.
  • What's Cooking: Texas Chili

    What's Cooking: Texas Chili

    Friday, October 18 2013 9:41 AM EDT2013-10-18 13:41:38 GMT
    Chef John Strout from Williston's the Texas Roadhouse brought some warmth into the Channel 3 studio. Strout made Texas Chili for the Morning Show team. Texas Chili How to Make Texas Chili (no beans) INGREDIENTS Water
    Chef John Strout from Williston's the Texas Roadhouse brought some warmth into the Channel 3 studio. Strout made Texas Chili for the Morning Show team.
  • What's Cooking: Butternut Squash Risotto

    What's Cooking: Butternut Squash Risotto

    Friday, October 11 2013 10:05 AM EDT2013-10-11 14:05:06 GMT
    Chef Robert Barral from Cafe Provence in Brandon joins us to make a Butternut Squash Barley Risotto wrapped in filo Ingredients: Butternut squash ½ squash Barley 2 cups Red Onions ½ onion Vegetable
    Chef Robert shows us how to make a butternut squash risotto wrapped in filo.
  • What's Cooking: Pasta Carbonara

    What's Cooking: Pasta Carbonara

    Friday, October 4 2013 10:04 AM EDT2013-10-04 14:04:19 GMT
    Executive Chief Tim McQuinn of the North Hero House prepared pasta carbonara for the Morning Show. Pasta Carbonara Ingredients 2 lbs butternut squash; peeled, seeded and cut into a medium dice 1 lb.
    Executive Chief Tim McQuinn of the North Hero House prepared pasta carbonara for the Morning Show. Learn how to cook this recipe.
  • Pumpkin Walnut Sconuts with Maple Glaze

    Pumpkin Walnut Sconuts with Maple Glaze

    Friday, September 27 2013 10:10 AM EDT2013-09-27 14:10:26 GMT
    First donuts -- then cronuts -- and now, sconuts! Jodi Whalen with August First Bakery talks about their latest culinary creation. Pumpkin Walnut Sconuts with Maple Glaze Dry ingredients: Flour 6 cups
    First donuts -- then cronuts -- and now, sconuts!
  • What's Cooking: White Bean Chicken Chili

    What's Cooking: White Bean Chicken Chili

    Friday, September 27 2013 9:55 AM EDT2013-09-27 13:55:05 GMT
    The Essex Spa and Resort Executive Chef Shawn Calley prepares White Bean Chicken Chili for the Morning Show. Local Flavor: White Bean Chicken Chili Chef Calley: I often get asked about suggestions for
    The Essex Spa and Resort Executive Chef Shawn Calley prepares White Bean Chicken Chili for the Morning Show.
  • Food

    Food

    Try something new for dinner with these recipes and food features.
    Try something new for dinner with these recipes and food features.
  • Healthy Cooking

    Healthy Cooking

    Simple solutions for healthier eating.
    Eating well can start right in your own kitchen. See inside for great recipes and easy steps to eating right.
  • Diet & Fitness

    Diet & Fitness

  • Live Well

    Live Well

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