Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.

Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806

Bobbie's Chocolate Heaven
Brittney was at Bobbie's Chocolate Heaven, located at 7119 E. Mercer Lane in Scottsdale. For more information visit www.bobbieschocolateheaven.com or call 480-483-2926.

American Gladiators
Catch Tempe couple Aaron Simpson and Kendra Sirignano on American Gladiators on NBC tomorrow, Monday, June 23rd.

Cave Creek Film & Arts Festival
This statewide competition features seven creative categories: film, visual art, photography, original song, dance, poetry and short stories. Entries will be showcased Fri., June 27 - Sunday, June 29 and again on Sunday, July 13. Attendance is free. For a full schedule, visit www.CaveCreekFilmandArtsFestival.com or call (480) 298-9432. Special note relating to Channel 3 segments: the photography entries will be exhibited on Friday, June 27 at Desert Foothills Library in Cave Creek from 5 p.m. to 6:30 p.m. and the film screenings will take place on Saturday, June 28 from 4 p.m. to 8:30 p.m. at Cactus Shadows Fine Arts Center in North Scottsdale.

Perfect Body System
Perfect Body System is based at 3110 N. Central Suite 106 in Phoenix. You can call them at 602.266.2499 or visit www.perfectbodysystem.com.

South Chandler Foundation
South Chandler Self-Help Foundation Inc is based at 472 South Colorado Street in Chandler. For more information call 480-899-3022 or visit http://southchandlerselfhelpfoundationinc.org or http://scselfhelp.org which will also allow you to access the web site.

PJ's
For more on our musical guest, The PJ's, visit www. www.thepjsjam.com or www.myspace.com/thepjsjam.

Chef Dad's Tips on Slicing & Dicing
1)A sharp knife is your friend. Why? Because a dull knife has a greater tendency to slip away from your food. We want the knife to cut, not slide. If your knives are dull, sharpen them yourself or ask the guys in the butchers department at your local grocery store if they'll do it for you.

2)Always tuck your fingertips inward when holding anything that you're slicing or dicing. If the blade rests against your knuckles, there is less chance for accidents.

3)A good quality cutting board with rubber feet will do two important things for you that plastic will not. First and most importantly, the right wood surfaces will kill bacteria within minutes. Secondly, a heavy surface that won't slip keeps your work area safer. If you liked the block I used on the show, you can contact my friends at Ozark West in Tucson. Their website is www.ozarkwest.com . If you buy a cutting board from them and mention my name, they'll include a free bottle of mineral oil to keep your board and wood utensils in good shape.

4)The three most important and useful knives any home chef can have include an 8" Chef's knife, a 3" Pairing knife and a serrated knife. The serrated knife is used for slicing bread, tomatoes, etc. The pairing knife comes in handy when working with smaller vegetables such as mushrooms, shallots, etc. I would go to a store that you can pick these up and hold them vs. ordering online so you can see how they feel in your hand. Good balance and weight will make a difference to your accuracy.

5)While I've always been awed and amazed by chefs that slice and dice like a Benihana master, I'm a strong believer that you shouldn't be in a hurry when using a sharp knife. Whenever I make a Rachel Ray "30 Minute Meal", I'll probably take 35 minutes because I'm not as quick with the knife as her. But, that's OK because I still have all 10 fingers.

6)When recipes call for "finely diced" garlic or jalapenos, there is a great gadget I use call a "Chopper". You can find these at any store that has cooking equipment. Basically, you put your veggie inside its plastic base, close it up then put down several times on the chopper blades. I can get a ¼ cup of diced garlic in 10 seconds vs. 10 minutes. I love that.

7)The only time I use rubber gloves when dicing veggies is when I work with hot peppers like habaneras, jalapenos, etc. Rubber gloves can get in your way, but in this case, I make an exception due to the oily resin that comes from a pepper (known as Capsaicin) that will hurt like heck if I rub my eye with that resin still on my fingers. Even after washing your hands, that resin seems to stick around for a while.

8)Questions? Come to my website, www.ChefDad.com and click the "Email Chef Dad" button and I'll be happy to help you any way I can.