Jonathan Miller

Web Site: http://fox40.com


How to Make Cheese at Home

May 23, 2013

Paul Robins is in the kitchen with one of Sac Mag’s “Hot Chefs,” Executive Chef Ravin from Ella Dining Room & Bar as he whips up a roasted half chicken, farmers market squash, baby carrots, nutmeg vinaigrette, housemade cheese, and …


Farm to Fork Program with Mulvaney’s B & L Restaurant

May 13, 2013

Fox40 is a proud sponsor of the Farm to Fork program, a perspectives on agriculture program, and Patrick Mulvaney of Mulvaney’s B & L is on the panel of experts. This morning he’s cooking up a special Farm to Fork …


What’s Gaby Cooking?

May 9, 2013

Chef Gaby Dalkin is the popular foodie blogger of WhatsGabyCooking.com and she’s whipping up some avocado breakfast items with Zohreen Adamjee.



Adopt Chi-Chi

May 9, 2013

Darren Peck and Tracie Pompa with the SSPCA introduce us to Chi-Chi, a dog in need of a home.



Freon Abuse Among Teenagers

May 7, 2013

Paul Robins talks to Bruce Facino with Beautler Air Conditioning and Plumbing. They discuss an increase in freon abuse among teenagers and how to make sure your air conditioning is not being misused.



How Bunnies Beat the Heat

May 6, 2013

The summer months can get very hot. Paul Robins and Bethany Crouch find out how bunnies can beat the heat from our pet expert, Dr. Jyl.



Free Cooking Demos with Popular Chef

May 2, 2013

Sabrina Rodriguez gets a lesson in simple cooking from Celebrity Chef Martin Yan. Find out how you can get in on one of his free classes.



Become a Foster Parent: Help a Kitten

May 2, 2013

You can help a kitten have a home! Lakyn Baker from the Kitten Central of Placer County introduces Zohreen Adamjee to a chatty kitten. They are having a yard sale May 3rd and 4th in Newcastle.



Chick-fil-A

Apr 30, 2013

Chick-fil-A is debuting a healthier salad. Joshua Paul and Monica Deleon put together a grilled chicken salad for Paul Robins.



Good vs. Bad Olive Oil

Apr 29, 2013

Orietta Gianjorio is on the UC Davis olive oil taste panel member to explain to Paul Robins the difference between good and bad olive oil.





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