Big Weekly Blend - Vol 1 - Issue 3 - June 2023

CONTENTS

6.

8.

EDITORS BLOCK

"How wonderful it is that nobody need wait a single moment before star�ng to improve the world." Anne Frank (June 12, 1929-1945)

Welcome to the third issue of the new BIG WEEKLY BLEND Variety Magazine! Covering Big Blend’s most recent ar�cles and podcasts, it’s also a companion publica�on to our Big Weekly Blend Podcast. From Superman and monkeys to bourbon and beer, cake, kitchen klutzes, and kisses, this week’s podcast celebrates the na�onal holidays, birthdays, and anniversaries of the week with a big music playlist, and links to themed recipes, ar�cles, and podcasts.

This issue gets us ready for summer entertaining with two features covering barbecuing, grilling, and wine. When it comes to planning your next southwest travel adventures, check out the des�na�on stories covering sunny and vibrant Palm Springs, remote and enchan�ng New Mexico, and the rejuvena�ng “magic water” of Durango Hot Springs, Colorado. Heading east, there’s brewery fun and outdoor adventures to be had in Asheville, along with the winter sports mecca of Lake Placid (it’s not too early to plan your winter ski trip)!

Lastly, with the recent anniversary of the Normandy Landings of WWII, take a listen to the podcast with author Mike Guardia who shares two incredible hero stories.

Please keep up with our upcoming and past shows on YouTube.com or BigBlendRadio.com.

Have a fantas�c week!

Nancy J. Reid and Lisa D. Smith Big Blend’s mother-daughter publishing, podcas�ng, and travel team.

BIG BLENDMISSION STATEMENT: Big Blend is a company based on the belief that education is the most formidable weapon that can be waged against fear, ignorance and prejudice. It is our belief that education starts at home and branches outward. Education leads to travel, and travel leads to understanding, acceptance, and appreciation of cultures and customs different to our own, and ultimately to world peace. Our company is further based on the principle that networking, communication, and helping others to promote and market themselves leads to financial stability; thus paving the way to better education, travel, and the spirit of giving back to the community. This magazine is developed by Big Blend Magazine™, copyrighted since 1997. No part of it may be reproduced for any reason, without written permission from Big Blend Magazine. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors.

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FRONT COVER IMAGE: Descanso Resort in Palm Springs. Photo by JE Photo, courtesy of PSPSH. Story on page 14

CELEBRATE THIS WEEK!

From Superman to Monkeys, Bourbon & Beer, Cake, Kitchen Klutzes, and Kisses, this BIG WEEKLY BLEND podcast covers June 11-17, 2023.

Listen here in theYouTube player or download it on Acast.

Check out the page on BlendRadioandTV.com to hear the music playlist (over 40 songs!) and see the ar�cles, recipes, and Big Blend Radio podcast interviews that connect with, celebrate, and honor this week’s holidays and observances, birthdays and birth anniversaries, and more!

It is �me to move your cooking to the backyard. In Arizona, we fire up the barbie year-round but for others, temperatures are just warm enough.

Barbecuing, grilling, and smoking are popular methods for cooking proteins. Each of the techniques impart different flavors and changes the meat’s structure.

Peggy Fiandaca on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.

by Peggy Fiandaca, co-owner of LDV Winery in Arizona

Barbecuing uses indirect heat on an outdoor grill to slowly cook the meat. It is usually done at a low to medium temperature over wood or charcoal. Low and slow over several hours allows for increased tenderness and intense flavors.

Tips:

Regulate the heat by using a small amount of charcoal or wood.

Indirectly place the meat (i.e., not directly over the burning charcoal or wood).

Use a thermometer to monitor the temperature. Don’t put the thermometer in the meat touching the bone.

This method is good for tougher meat cuts that may have been marinated such as pork shoulder or beef round.

Grilling is cooking directly over the heat source to cook meat quickly at high temperatures. Grilling meat results in a shorter cooking �me; o�en less than ten minutes. The goal is to sear the meat’s outside trapping the juices in the meat and crea�ng a tasty char. Capturing the juices results in a protein full of flavorful juices.

Tips:

Best for tender cuts of meat such as steaks (New York strip, ribeye, filet).

Open the grill’s vents to increase airflow when grilling.

Watch over the grilling constantly to watch for flame flair-ups and to ensure that meat does not overcook. This will not take long.

Use chunk charcoal instead of charcoal brique�es to achieve a higher grilling temperature.

Let the juices se�le for at least five minutes a�er removing the meat from the grill.

Smoking (similar to barbecuing), uses indirect heat and a long cooking �me. Smoking uses a flavorful smoke to cook and cure the meat. There are cold and hot smoking techniques. This blog is focused on hot smoking. Using wood chunks vs. charcoal creates a more flavorful smoke that is released from the wood flavoring the meat. The type of wood selected will impart different flavors into the meat and cures/tenderizes the protein.

Tips:

This technique is good for all cuts of meat. For tougher cuts or to impart more flavor, dry rub or marinade the meat overnight. Choose the wood chunk that complements the natural flavor of the meat. Add a pan of water to the smoker to maintain the temperature and prevent the meat from drying out. You can also mist the meat with water every one to two hours.

Add more smoking chunks as needed during the process to maintain consistent temperatures.

CHECK OUT THESE RECIPES FROM PEGGY

Grilled Ribeye Steak with Firecracker Onions and Roasted Potatoes

Spicy Grilled Pineapple Over Vanilla Bean Ice Cream

Learn more about LDV Winery at h�ps:// ldvwinery.com/ and follow the Big Blend Radio “Wine Time with Peggy” podcast on Acast.

SUMMERBBQSEASON2023IS FINALLYHERE!HIP,HIP,HOORAY!

By Linda Kissam, “Food, Wine & Shopping Diva”

As the 2023 barbecue season heats up across the country, nothing is going to stop you from ge�ng your sizzle on this year…ifyou follow my recommenda�ons below.

Celebrate your grill's comeback with ingredients that meet high standards from farm to flame, like exquisite, upscale summer produce. I’ve listed some of this year’s trendiest fruit and vegetable sugges�ons along with, two summer grillin’ baskets and a new grillin’ cookbook that will help you make the most of your summer fes�vi�es. Enjoy! See you out there on the flames of success.

NEW Sugar Mango: New to the US market, this bite-sized variety is a snackable treat. You can even eat the skin! Sink your teeth into one just like you’d enjoy a peach and let the sugar-sweet flavor transport you to a sun-soaked paradise. Grown in the Magdalena Valley on the tropical Caribbean coast of Colombia; family farmers work all year for the annual harvest that is me�culously grown on beau�ful, mature (+30 years) trees.

Muscato Grapes(red, green, late in the season will be black): They vary in color from green to red to black and are hybrids of some very special seedless grape varie�es. They make a perfect summer snack with their crisp texture and mouthwatering, juicy interior. Muscato™ Grapes are much sweeter than the average grape, measuring at a brix (sweetness) level of at least 22 compared to the average grape brix of about 16. Toss Muscato™ Grapes into a summer fruit salad, add to your favorite sauce, or

eat right out of hand. These delectable summer treats are a great addi�on to any dessert.

CharentaisMelon: My pick of the season!Said to be the finest melon in both taste and texture. Because of their small size, they are the perfect "breakfast for two" melons. They have an orange flesh and a luscious, flowery aroma. Popular in Europe, Charentais are especially prized in France for their rich, honeyed finish. Try wrapping slices of Charentais with prosciu�o as an appe�zer, cut one in half, and serve with port wine poured over it for a special dessert, or enjoy with a la�é.

Shishito Peppers: Tradi�onally served in Japanese cuisine roasted and tossed with sesame oil and a dash of soy sauce. Simple, elegant, and completely addic�ve. Recreate this experience at home by simply roas�ng it in the oven or a BBQ sauté pan for a few minutes, then tossing it with the Asian condiments and quickly serving it with your choice of beverage.

EZ Open Coconut: Dazzle your guests. One of nature's sweetest gi�s. Not only is the coconut water sweet, but it comes in the perfect vessel, making it that much easier to enjoy this hydra�ng beverage. It is delicious, thirst-quenching, fresh, and convenient. Super easy and tool-free, try Melissa’s EZ Open Coconut. It’s great for any occasion due to how simple the opening of it is. Just pull, press, and peel to enjoy this sweet treat!

Linda Kissam & Robert Schueller on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.

Rhubarb: Somewhere in your past you’ve enjoyed this as a jam, in pie, sauces, or desserts. It is best known for its combina�on with strawberries. It resembles a cherry-colored celery stalk with shaded leaves so enormous they look like deepgreen elephant ears. For prepping, remove and discard leaves, trim off the bo�om end of the stalk, wash in cold water, and if stringy, peel. Only eat the stalks; the leaves contain oxalic acid and are poisonous. Rhubarb is revered for its sour perkiness as it adds to sweet and savory dishes. Complimentary flavors include citrus, berries, cinnamon, nutmeg, ginger, and vanilla.

Fava Beans:Fava beans work well in any vegetable sauté or simply served by themselves with a li�le bu�er, salt, and pepper. Try frying them on high heat in your BBQ grill basket, causing the skin to split open, and then add salt for a savory, crunchy snack.

Interested? Intrigued? You can find most of my sugges�ons in upscale markets. However, my sugges�on is to try one of these Melissa Gi� baskets (VERY popular for the summer). EVERYTHING you need is in these baskets. Order directly from Melissa’s.

Melissa’s Grilling Basket($92.99): This beau�ful woven basket holds a generous array of freshly picked vegetables including a gourmet grill-wok topper to prevent your veggies from falling into the fire. Based on availability, you will receive Red or Yellow Bell Peppers, sweet onion (Maui, Perfect Sweet, or Cipolline), Plantain, Portobello Mushroom, Chayote Squash, Asian Eggplant, Fennel, Jumbo Garlic, Anaheim Peppers and Baby Dutch Yellow Potatoes. A set of four bendable

kabob skewers are also included to complete this popular basket!

Giving Hope Wine Basket($98.49): Buy this tasty basket and donate to a wonderful cause. Inside this wonderful basket is a selec�on of exo�c and tropical fruit accompanied by a 750 ml bo�le of One Hope wine. One Hope Winery will donate ½ of its profits to benefit the local community as well as global causes. Fruit selec�on is based on the season but will likely include a stunning assortment arranged in a woven basket: Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit, and Tamarillos.

Chiles and Smoke Cookbook: BBQ, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor ($26.99):Ignite your grill and elevate your barbecue game with more than 65 unforge�able recipes that combine the big, bold flavors of chiles with smoke and fire. Pitmaster Brad Prose delivers a BBQ book spanning beef, pork, chicken, seafood, and vegetables. Each chapter incorporates a variety of chiles, from spicy Jalapenos to bi�er Shishito Peppers. Explore the alluring unifica�on of smoke and heat with recipes.

Melissa’s produce can be found in most upper-end grocery stores and online at h�ps://www.melissas.com.

Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer who specializes in easy, breezy des�na�on stories sharing her favorite things about the places she visits. Visit www.AllInGoodTaste.info

BBQ Season Con�nued

This episode of Big Blend Radio's 2nd Saturday “Sunshine Stays” Show Celebrates LGBTQIA+ Pride Month in Palm Springs, California. Watch here in the YouTube player or download the podcast on Acast.

Featured Guests

- KENT TAYLOR, GM of Descanso Resort, a newly refurbished, completely re-imagined men’s resort in Palm Springs. Visit: h�ps://descansoresort.com/

- BILL SANDERSON, co-owner of Townie Bagels and VP of Desert Gay Tourism Guild. Visit: h�ps://www.towniebagels.com/ and h�ps://www.palmspringsgayinfo.com/

- GREGORY DOUGLASS, singer/songwriter, and writer for Bou�quely Palm Springs Newsle�er, and h�ps://www.thepalmspringsguys.com. Also visit: h�ps://gregorydouglass.com/

This show airs every second Saturday in collabora�on with the Palm Springs Preferred

Small Hotels (PSPSH), a consor�um of independently-owned bou�que hotels in the desert resort community of Palm Springs, in Southern California. Follow the podcast on Acast.

Plan your visit and sign up for the monthly Bou�quely Palm Springs newsle�er at: h�ps://www.authen�cpalmsprings.com

Photo above of Descanso Resort is by JE Photo, courtesy Palm Springs Preferred Small Hotels.

TWO BED & BREAKFAST DESTINATIONS IN THE LAND OF ENCHANTMENT

Night Sky Magic at Casa del Gavilan Historic Inn

From the Southwest to the Northeast corners of New Mexico, this episode of Big Blend Radio's 2nd Thursday "New Mexico Bed & Breakfast Associa�on" Show focuses on two remote B&Bs that offer the opportunity to escape and unplug from the busy hustle-bustle of life, and embrace the tranquility of nature to restore, recharge, and rejuvenate.

Listen here in theYouTube player or download the podcast on Acast.

Featured Bed & Breakfasts:

- Becky O’Connor - Casitas de Gila Guesthouses in Gila, near Silver City.

See: h�ps://www.casitasdegila.com/

- Dave Emery and innkeeper Heidi Lewis of Casa del Gavilan Historic Inn in Cimarron.

See: h�ps://casadelgavilan.com/

Stay New Mexico True and Visit: h�ps://www.nmbba.org/

Casitas de Gila Guesthouses in Gila

Soak in “Magic Water” at Durango Hot Springs

by Debbie Stone

I’m a sucker for hot springs and over the years, I’ve soaked in a number of these soothing havens, par�cularly in the Southwest. This region is the ideal spot for restora�ve dips, from riverside locales to mountain pools, and boasts such des�na�ons as Truth or Consequences, Ojo Caliente and Jemez Springs, in New Mexico, and Pagosa Hot Springs in Colorado.

Recently, I checked out another of these hot spots in Colorado – Durango Hot Springs Resort + Spa. Formerly known as Trimble Hot Springs, the place underwent a total renova�on and fully reopened in August 2021. New owners Dan Carter, his son Kurt Carter and Bryan Yearout did a major rehaul, pu�ng in new pools, remodeling the spa, and adding an upscale day club with numerous ameni�es and concierge-level service; the la�er which will be ready for use soon. The resort part of the property is s�ll a few years away but will include a new hotel and glamping facili�es.

The property is set on 65 acres, surrounded by mountains in the scenic Animas Valley, just eight miles north of downtown Durango. It’s comprised of over forty unique thermal mineral water features, including sixteen natural mineral hot springs soaking pools (twelve of which are in the

adults-only sec�on and four in the family area), private Japanese-inspired cedar soaking tubs, cold plunge pools, a reflexology walking path, and a rain tower. Addi�onally, there’s a resort-style swimming pool, concession area, men’s and women’s bath/ shower dressing rooms, and a full-service day spa, offering a variety of treatments to enhance wellbeing.

Durango Hot Springs’ water is one hundred percent pure natural geothermal mineral water. The property claims to have some of the best natural mineral water in the world. They state that they are building be�er water, or what they call, “Magic Water,” based on mineral counts and unique technologies. The water is geothermally heated and brought to the surface via five wells, with temps ranging from 106 degrees up to 127 degrees in the summer and 112 degrees and over 127 degrees in the winter. Each pool has its own water source with a specific temp, which circulates out every two hours to maintain cleanliness.

The water has a blend of 34 minerals, and each has its own individual health benefits. The property uses state-of-the-art technology to bind the

Enjoy a rejuvena�ng dip

minerals to the water molecule, increasing absorp�on and the clarity of the water. It also has the dis�nc�on of being the only hot springs in the world to u�lize the unique AquaGen system. This system infuses the pools with �ny oxygen bubbles, which serve to enhance the healing proper�es of the water. Oxygen is known to rebuild and repair cells in the body.

Some of the hot springs I have soaked in have a strong ro�en egg odor due to the sulfur content. At Durango Hot Springs, I didn’t smell anything. That’s because there are only low or trace levels of the mineral.

I took great pleasure in going from one pool to another to experience the different temps. It made me feel like Goldilocks! I discovered that 103 degrees was ideal. The pools are terraced, which allows for great views of the mountains in the backdrop. They are also nicely landscaped, with natural privacy curtains.

Addi�onally, I appreciated the separa�on between the adults and family areas. Kids can behave like kids without having to adapt to adult standards of noise and behavior, while adults can enjoy having their own peaceful realm.

A�er soaking, I con�nued to feel the glow of

complete relaxa�on for the rest of the day. And I slept like a baby that night.

Plan your visit at www.durangohotspringsresortandspa.com

Debbie Stone is an established travel writer and columnist, and regular contributor for Big Blend Radio and Big Blend Magazines, who crosses the globe in search of unique des�na�ons and experiences to share with her readers and listeners. She’s an avid explorer who welcomes new opportuni�es to increase awareness and enthusiasm for places, culture, food, history, nature, outdoor adventure, wellness, and more. Her travels have taken her to nearly 100 countries and all seven con�nents.

Durango Con�nued…

Water Tower

Concession Stand

Large Swimming Pool

From floa�ng bar and brewery crawls, to hiking and canoeing, this episode of Big Blend Radio's Adventures in Asheville" show focuses on what to experience this Summer in Asheville, North Carolina. Listen here in the YouTube player or download the podcast on Acast.

Featured guest is Cody Kelly, owner of Cedar Rock Adventures, a guided tour company that is commi�ed to sharing the nature, majesty and adventure tucked away in the mountains of Asheville, NC. Whether you’re seeking a hiking adventure or a brewery hopping river tour with friends, their experienced guides are ready to share the beauty, nature and peoplethat make this area so special. More: h�ps://cedarrockadventures.com/

Guest cohosts are Steve & Karen Wilson "Mr & Mrs Wild of Asheville," the owners and innkeepers of The Lion & The Rose Bed and Breakfast. A stunning pink lady in the Mon�ord Historic District, this 1898 residence is located in a quiet residen�al

neighborhood within walking distance to downtown Asheville and its many a�rac�ons. The Blue Ridge Parkway, Pisgah Na�onal Forest, and Biltmore Estate are just minutes away. More: h�ps://www.lion-rose.com/

Steve and Karen appear on Big Blend"Adventures in Asheville" Show every 1st Tuesday. Follow the show on Acast.

Paddling to the Next Brewery - Cedar Rock Adventures

By Paula Schuck

Paula Schuck on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.

From the �me our kids turned double digits, we began looking at travel in a different way, with eyes more keenly a�uned to the future. Family travel should be fun, of course, but more than that it should also be educa�onal and inspira�onal so while there were s�ll trips to all-inclusive resorts and cruises when we were planning a family trip, we looked at it through the lens of how travel would change us and inspire us to grow?

The year my oldest daughter turned ten we planned a trip to Kennedy Space Centre and had lunch with an astronaut with the goal of inspiring our kids to reach for the stars figura�vely in life and in everything they work towards. The year she turned 13 we learned to ski as a family because you are never too old to learn a new skill.

This past ski season our love of outdoor sports led us to Lake Placid, located high up in the Adirondack Mountains, and home of two Winter Olympics. What be�er place to embrace winter and challenge yourself to ski, snowboard, snowshoe, bobsled, or simply enjoy the outdoors?

There really are no bad places to stay in Lake Placid. The Lake Placid Village itself is quaint and extremely walkable. The newly renovated, Lake Placid Bay Hotel overlooking the majes�c Whiteface Mountain has some of the most spectacular views you can find here.

From the hotel, it’s just a short drive to Main Street, where the restaurants and museums along Mirror Lake beckon tourists. In the winter, on Mirror Lake, you can try out dog sledding before shopping for souvenirs.

Maybe, just like me, you remember rela�ves travelling to Lake Placid shortly a�er the 1980 Winter Olympics or watching the Olympics on TV as a kid, cheering athletes on, celebra�ng Miracle on Ice, one of the biggest moments in US sports history. But did you know that Lake Placid also hosted the third-ever Winter Olympics in 1932? Olympic history runs deep in Lake Placid, steeped into every corner, street sign, and landmark.

It can be hard to live in the long shadow of the Olympics. Once the world’s media depart, the athletes leave Olympic Village, and the celebra�ons end; des�na�ons can struggle to find their path. Our recent visit to Lake Placid proved that the Olympic Spirit is s�ll very much alive and well and the area thriving.

With a well-known Olympic history, Lake Placid is now embracing a future vision li�ing the Olympic Region once again to an enviable posi�on on the world stage. Led by President and CEO Mike Pra�, New York State’s Olympic Regional Development Authority (ORDA) is ushering in a new era of excellence in winter sport, recrea�on, and tourism.

Earlier this year, Lake Placid hosted the biggest spor�ng event since the 1980 Olympics – the Lake Placid 2023 FISU Winter World University Games in January. ORDA has finished numerous construc�on projects that are not only serving the organiza�on’s mandate and mission but also simultaneously reposi�oning the region’s appeal and stature in the wide world of winter sports.

Lake Placid NY is home to two Winter Olympics

Over the last six years, New York State has made significant investments in ORDA's state-of-the-art training and compe��on facili�es, including over $500 million across all ORDA venues and opera�ons in the Adirondack and Catskill Mountains. As a result of these investments, ORDA facili�es are open year-round for events, athlete training, and recrea�on.

A�er Lake Placid hosted the Lake Placid 2023 FISU World University Games in January, they followed it up with World Cup Ski Jumping in February and the World Synchronized Ska�ng Championships from March 30-April 1.

Bobsled Skeleton World Championships will happen in February 2025, and addi�onal local, regional, na�onal, and interna�onal events, se�ng a new standard for interna�onal spor�ng events by making the environment a top priority.

With each project, the organiza�on has implemented important venue improvements aimed at sustainability and mi�ga�ng climate change impacts on winter ac�vi�es. These include reduced energy and water use through highefficiency snowmaking equipment, hybrid snow groomers and electric Zambonis, LED technology, new cooling systems and industrial refrigera�on improvements, salt use reduc�on, solar arrays, and more.

A seven-to-eight-hour drive from southern Ontario, Lake Placid is perfect for skiers. Whiteface Mountain is paradise with the greatest ver�cal drop on the east coast and challenging lovely long runs. Take the Cloudspli�er gondola to the summit

and chase your favourite ski buddy down un�l your legs quit.

A�er a long gorgeous blue-sky day of skiing Whiteface Mountain, it’s �me to visit the Olympic Centre star�ng at the newly renovated Olympic Museum. With the largest exhibit of Olympic torches in the world and a story that begins in 1920 with the first Lake Placid Olympics, the Olympic Museum is inspiring and an impressive marriage of history and technology. Newly renovated and re-imagined, the Olympic Museum reopened in December 2022.

Once you’ve had your fill of the Museum, check out the Olympic arena and the 1980 Olympic ice rink. Pop by the James C. Sheffield Speedska�ng Oval where the 1932 Opening Ceremonies were held and keep your eyes peeled for athletes s�ll training there.

Decades a�er the 1980 Winter Olympic Games, through investment by the State of New York, the Olympic Regional Development Authority (ORDA) has modernized its venue infrastructure with a priority placed on eco-friendly renova�ons and prac�ces. The effort has been massive. The investment game-changing.

Paula Schuck is a travel and lifestyle writer in London, Ontario, Canada, and she is always eagerly awai�ng ski season. Paula works as social media lead at a marke�ng agency near Toronto. A member of the Interna�onal Food Wine & Travel Writers Associa�on since 2016, she is on the social media marke�ng commi�ee. Follow her at h�ps://www.thri�ymommas�ps.com/

Lake Placid Con�nued…

Time to Ski

Take the Cloudspli�er gondola to the summit

OCTOBER 1-7, 2023

Date of Departure from Vancouver, British Columbia: October 1, 2023

Date of Arrival in Los Angeles, California: October 7, 2023

Total Cruise Nights: 6

Registration is open to member and non-members

HIGHLIGHTS INCLUDE:

Welcome Cocktail Party with the Princess Culinary Team & Senior Officers

Two Specialty Dining Experiences & The 360 Experience

Industry Workshops & Networking Opportunities

And much more…

The International Food Wine and Travel Writers Association (IFWTWA) is the organization of choice for food, wine, and travel writers.

IFWTWA creates programs and services to enhance professional development and facilitate networking while creating a marketplace for destinations, brands, and media professionals to collaborate.

IFWTWA 2023 CONFERENCE

D-DAY HERO STORIES

This episode of Big Blend Radio features award-winning military historian and author Mike Guardia, who shares two hero stories from D-Day.

Listen here in the YouTube player or download the podcast on Acast.

The Normandy landing opera�ons and associated airborne opera�ons on Tuesday, June 6, 1944, was the Allied invasion of Normandy in Opera�on Overlord during World War II.

Code-named Opera�on Neptune and o�en referred to as D-Day, it was the largest seaborne invasion in history. The opera�on began the libera�on of France (and later Western Europe) and laid the founda�ons of the Allied victory on the Western Front.

Along with many other military history books, Mike is the author of the widely acclaimed biography “Hal Moore: A Soldier Once…and Always,” that chronicles the life of LTG Harold G. Moore, whose ba�lefield leadership was popularized by the film

“We Were Soldiers,” starring Mel Gibson. His latest book is, “The Combat Diaries: True Stories from the Front lines of World War II.”

This book features a collec�on of eighteen true stories from veterans who served on the front lines in World War II...on land, on sea, and in the air. More: h�ps://mikeguardia.com/

Mike Guardia appears on Big Blend Radio's military history shows every 1st Monday. Follow his podcast on Acast.com.