-Salvador Dali



I am thrilled to share breaking news about a revolutionary new development in the cannabis community. It is the launch of PRIMO CHERRY. It is a safer cannabis.

Dr. Mark Lewis, a leader in cannabis innovation and president of Napro Research, has long highlighted the importance of safer THC: CBD ratios in recommendations for regulations. His efforts have been applied to breeding whole plants for more precisely targeted combinations of cannabis compounds to increase their utility.

As recognized in Nature magazine this month, Napro Research and their technology was instrumental in creating unique chemical profiles in cannabis in collaboration with Dr. Ethan Russo, Director of Research and Development for the International Cannabis and Cannabinoid Institute, in Prague.

Primo Cherry’s unique combination of THC and CBD is referred to as “High Ratio” and falls within the “Type II” category of cannabis. Type II’s offer the user a functional high without the jitters, anxiety or mental fog sometimes associated with THC-only flowers. In this way, CBD works as a buffer for the THC.

Primo Cherry gets you high, but it contains just a bit of CBD to protect the user from the undesirable sedative effects of cannabis. Think of the CBD in Primo Cherry as a “seatbelt,” as in, “Drive your car, but please wear your seatbelt.

Some users report positive feelings such as classic euphoria and relaxation– something daytime school-going, or working, cannabis users will surely appreciate.

To schedule an interview with Dr. Mark Lewis or Aundre Speciale, please contact AMY LEVY PR




OAKLAND, CA, October 18, 2018 — The farm at Phytologie will debut “Primo Cherry” tomorrow, an exclusive new Cannabis cultivar whose chemical composition contains twice as much Tetrahydrocannabinol (THC) as it does Cannabidiol (CBD). This unique combination of THC and CBD is referred to as “High Ratio” and falls within the “Type II” category of Cannabis. Type II’s offer the user a functional high without the jitters, anxiety or mental fog sometimes associated with THC-only flowers. The distinctive mix offers a potent euphoric effect because of the Tetrahydrocannabinol (THC), but the CBD serves as a buffer (like a seatbelt) to remove anxious feelings that may be caused by THC alone.

“Primo Cherry is pungent with a bright cherry scent that brings you back to your childhood love of hard cherry candies,” said Steve Haba, cannabis breeder who developed the Primo Cherry. “The high can last upwards of three hours without compromising strength or depth of the effect. In fact, most users in our study said, “Primo Cherry provides all the great feelings and effects without the negative baggage that often comes along for the ride when using other flowers.’”

Rooted and grown in Oakland, Primo Cherry was created in a state-of-the-art greenhouse that is part of the Phytologie dispensary that releases new flavors on a regular basis. Phytologie cultivation is powered by meticulous guidance provided by Napro Research.

Napro Research brings custom analytical solutions to the cannabis industry with a selection of safe products including flower, CBD oils, vapes, terpenes, pens and pre-rolls that may help enrich the quality of life and relieve symptoms of discomfort or pain.

Aundre Speciale, the prominent dispensary founder, shares, “Primo Cherry is awesome. It’s flavor profile and retro-high effects are the most unique I have ever experienced. I cannot wait to share it with customers who are looking for something that is both delicious and fun. Primo Cherry is indescribable because there is nothing else currently being bred like it in the marketplace.”

Napro is a leader in cannabis innovation and is recognized internationally for helping Molecular Farms win the CBD flower contest and the overall Grand Prize for flowers at the prestigious Emerald Cup for their award-winning flower, “Lemon Crush” that boasts 24% THC and 2.99% terpenes. The Emerald Cup is California’s premiere competition and is a key destination for cannabis aficionados. The cup’s reputation is firmly solidified as the largest, most respected, organic, cannabis competition in the world.

Primo Cherry will be made available through Abatin Cultivation in Washington, D.C. and then, following its launch at Phytologie, it will be made available throughout the state of California.

Media Inquiries: For additional information about Primo Cherry or to schedule an interview with one of the developers, please contact AMY LEVY PR at 310-444-5250.


A warm welcome to our newest client, new age author Waeil Borhan. He offers valuable insights into living according to your own truth in his book, “I.”

Born in Egypt, Waeil appeared to have it all – a beautiful family, successful career and an enviable lifestyle. But to Waeil, it was becoming clear to him that something was missing. Through years of self-reflection and deep inner work, Waeil came to realize he had been serving his ego instead of serving the divine.

This is not a religious book, it is a spiritual one in which the author shares his journey and offers tools to help others examine the paradigm by which they are living. Waeil encourages readers to look within and make the choice to live by their own truth instead of by societal standards.

A young Insta influencer that we met with this week, complained that millenials, especially those pursuing a career in the arts, are only concerned about fame and money. Not to over-generalize, but it has been her experience lately that young talent doesn’t focus on developing their craft, but rather how they look, how many followers they have on social media and what people are saying about them. The Amy Levy PR team suggested that these issues were not uncommon and that a session with Waeil would be eye opening and life changing. In true form, she said, she’d talk to her people.

Asking tough questions that get to the heart of the matter, Waeil Borhan helps readers discover what they truly desire in order to create meaningful, genuine relationships with others. Waeil has led countless retreats, exceeding 1,900 hours guiding students as they struggle with their internal competition between God and ego.

“This is a book about questions, not about answers. I believe that asking the right questions is more important than finding the right answers; every innovation and invention in human history started with a question, driven by a rebellion against the answers of the age,” he says.

Having the courage to choose, try and fail again and again, helps you learn from failure and find success. Waeil alerts the reader to consider a different perspective on ideas and situations he/she may already know.

It is an interesting exercise indeed. Order the book on Amazon here or Barnes and Noble here.


Amy was recently certified by AllerTrain, an ANSI accredited, manager level, food allergy and gluten-free training course that has further deepened her understanding of the gluten-free and specialty food item landscape in the restaurant world.

The course teaches food service professionals about the top allergy causing foods, proper protocol for preparing food and how to better serve diners with special dietary needs. Also detailed are recommendations for policy implementation and information on current legislation.

AllerTrain Lite is the nation’s #1 food allergy training class today.

AllerTrain by MenuTrinfo is leading the charge in food allergy training and education across the U.S. It’s founder/CEO Betsy Craig’s mission to equip food service employees nationwide with the knowledge and skills to accommodate diners with food allergies, food intolerances and celiac disease.

Did you know that every 3 minutes someone goes to the ER due to a food allergic reaction?

Did you know that 15 million Americans have food allergies?

Is your restaurant’s staff prepared?

The AllerTrain suite of courses offers training designed specifically for:

  • Restaurants
  • College & university food service
  • K-12 school cafeterias
  • Food manufacturers
  • Resident advisors on college campuses

Whatever your training preferences are, AllerTrain can meet your needs. Call them to sign up (970) 295-4370.

The Power of Accommodating Diners with Dietary Restrictions. Keep Your Online Reviews Positive!


Amy was a speaker last month at the Western Food Show in Downtown Los Angeles. She presented on two topics:

The Power of Accommodating Diners with Dietary Restrictions and “Launching Your New #Gluten-Free Product.”

Amy is one of the leading public relations professionals in the marketing industry, boasting an unsurpassed track record of delivering strategic, results-oriented campaigns for her clients.

Since 2002, Amy Levy Public Relations, Inc. has worked with clients ranging from leading restaurants and specialty food companies to gluten-free products and private-label manufacturers. Amy Levy PRhas built nationwide connections bringing creative ideas to life for a variety of companies seeking growth and expansion opportunities.

As you may know, most people can tolerate eating gluten. However, those with celiac disease or non-celiac gluten sensitivity (sometimes referred to as “gluten sensitivity” or “gluten intolerance”) suffer a variety of symptoms after consuming gluten.

Celiac disease (also referred to as celiac sprue, non-tropical sprue, and gluten-sensitive enteropathy) is a serious, genetic autoimmune disorder triggered by consuming gluten.

When a person with celiac disease eats gluten, the protein interferes with the absorption of nutrients from food by damaging a part of the small intestine called villi. Damaged villi make it nearly impossible for the body to absorb nutrients into the bloodstream, leading to malnourishment and a host of other problems including some cancers, thyroid disease, osteoporosis, infertility and the onset of other autoimmune diseases.

Non-Celiac gluten sensitivity has been coined to describe those individuals who cannot tolerate gluten and experience symptoms similar to those with #celiac disease yet lack the same antibodies and intestinal damage as seen in celiac disease.

What Restaurants Need to Know When Creating a Gluten-Free Menu

  • Review your menu.
  • Don’t be afraid to start small.
  • Review your ingredients
  • Dedicate kitchen space. Avoid cross contact at all costs.
  • Spread the word!

Marketing Strategies for the Gluten-Free Sector

  • Tools to Promote Gluten-Free Products
  • Reach out to several demographic groups and highlight your product’s ingredients.
  • Outreach to both consumers and the trade
  • Build your online presence
  • Reach out to influential natural food bloggers nationally.
  • Create a social media campaign to engage followers.
  • Advertise in gluten-free magazines
  • Exhibit at Trade Shows
  • Develop Relationships with New Stores

It’s All Happening at the Zoo Uptown and to the Right – Allie’s Gluten-Free Goodies now at the Bronx Zoo

Summer kicked off with Allie’s GF Goodies Homemade Gluten Free Goodness being available at the Dancing Crane Cafe at the Bronx Zoo.

Children of all ages can now enjoy gluten-free, dairy free, vegan, nut free, legume free, cookies, blondies, brownies and oatie bars while taking in the sights and sounds of the world famous zoo.

Allison Luckman, the brilliant baker behind the brand was the recent recipient of the prestigious AllerTrain™ “Best Food Allergy Champion for Restaurants Award.”

Photo from the Bronx Zoo

In addition to her most recent award, Luckman is a Certified Master Trainer when it comes to allergen-free baking. In keeping with her “in a NY minute style,” Allie launched her “Jewish Biscotti” at the Mom & Dad Blogger Bash on July 12.

Imagine your Bubbe and Nonna got together to share their recipes for mandle bread and biscotti with Allie. Then Allie took the allergens out but left the goodness in to make Jewish Biscotti!

Just another delicious way Allie’s makes sure that no child is left out. #nochildleftout

Amy Levy Public Relations, Inc.

marketing, public relations, social media & communications since 2002

11022 Santa Monica Blvd.

Suite 350

Los Angeles, CA 90025

(310) 444-5250

Our website:


,Cruise Guru David Yeskel has expanded his repertoire to include the booming River Cruise industry.

Amy Levy PR client David embarked on a rare family-friendly European river cruise with AmaWaterways called the AmaViola which offered intimate surroundings, regional cuisine and cultural immersion in hard to reach ports that are steeped in history.

River cruising a lot’s passengers more time in each port rather than more time on the ship, allowing travelers to interact with local cultures and explore off-the-grid destinations.

The Weeping Willow Tree Holocaust Memorial at the Dohany Street Synagogue in #Budapest #Hungary

Standing sentry at #Prague Castle isn’t easy, especially with hordes of tourists taking your photo

David, an expert in both cruises and all things Las Vegas recently got an inside glimpse into Vegas UnCork’d, the country’s premiere culinary and wine festival. He sampled delicIous dishes from world famous chefs, including: Morimoto, Giada De Laurentiis, “Cake Boss” Buddy Valastro, Guy Savoy, Gordon Ramsay and Michael Mina.


As always, we are thrilled to welcome summer interns to the agency.

Kaili Finn, a senior at the University of Maryland who is

a communications major and business minor, hails from the Beverlywood section of Los Angeles. Kaili has been instrumental in helping us design the website and a Powerpoint sales deck for our client Flamingo, a company that has invented a stylish wig storage system. She has also been working on strategy for Vegas and cruise guru David Yeskel. Kaili likes to hike and spend time with her family and is a sister in the Alpha Phi sorority. Her favorite tv show is Law & Order SVU.

Kaili Finn

Lindsay Weycer, a senior at the University of Texas at Austin majoring in advertising comes from Houston, Texas. Lindsay has been creating content for our client’s social media pages. She has identified articles that are relevant to their followers, has built media and blogger lists on our Cision database and has done research to prepare us for new business meetings. Lindsay is a sister in Alpha Epsilon Phi (like Amy) and loves trying new restaurants and going to the movies. Her favorite show is “This is Us.”

Lindsay Weycer

Nicole Platania, a senior at the University of California, Santa Barbara majoring in communications joins us from Woodland Hills, CA. Nicole has been doing media outreach for our clients Allie’s GF Goodies Homemade Gluten Free Goodness and Flamingo. She has created lists of radio and television outlets and has corresponded with them. She is a sister of Pi Beta Phi and loves to travel and to write. Her favorite show is “Game of Thrones.”

Nicole Platania

By including our interns in all client-related business and -giving them a taste of agency life, they have an opportunity to more effectively consider public relations in their future vocational goals.

A good internship can be as helpful as a bad one in complementing one’s experience on campus. You are able to reflect on your work in the classroom and apply it to what you do in the workplace.

Our interns join us in new business meetings and see how we market ourselves to potential clients. Other than occasionally feeling chilly in the office, they seem to enjoy the experience by being exposed to all facets of our work.

If you or someone you know is looking for a Fall internship, please have them contact us here.


For 25 years, Whistler Glacial Spring Water has refreshed Canadians with its clean, eco-conscious pure bottled water sourced from ancient glaciers. Now in 2018, the company has debuted its brand to American consumers at Gelson’s Markets, the upscale haven for specialty foods across Southern California so that Angelenos can quench their thirst for water. Visit

Whistler Water’s privately-owned source, Place Glacier, just north of Whistler, BC, Canada is a high alpine area, surrounded by beautiful, dynamic, and vivid forest foliage far from any hint of industrial harm, where nature is at its finest. The high altitude also has the bonus of adding additional oxygen to the water.

Only 5% of the water on earth is drinkable, and of that only 1% is glacial. Protected from external variables, Whistler Glacial Spring Water takes on carbonates before being extracted. It’s described as having “silkiness, lightness and crispness.” The unique and desirable softness comes from the exceptionally low mineral count – in fact Whistler boasts the lowest parts per million of minerals currently on the market. It’s easy to see why Whistler stands apart.

Whistler consistently works to protect its environment through several green initiatives. As Canada’s ONLY premium glacial water, it is 100% pure and nothing is ever added or removed. The product line has always used PET (recycle symbol 1 plastic, the world’s most viable plastic for recycling) and it is BPA free.

California consumers prefer transparent businesses. They will be motivated to buy Whistler Water for its taste while appreciating how it is responsibly sourced. Whistler is best enjoyed at room temperature and it travels well from the yoga studio and gym, to the office and in LA traffic.

It is a premium brand offering premium form and function. Whistler Glacial Spring Water should be the water bottle that you drink daily. With seven different bottle sizes, there’s a perfect Whistler Bottle just for you!


FOR IMMEDIATE RELEASE Contact: Amy Levy PR (310) 444-5250

Santa Monica, CA, December 11, 2017… Osteria Bigoli brings diners classic Italian dishes with a contemporary flair by renowned Executive Chef Claudio Marchesan.

The subdued elegance of the restaurant’s interior with relaxed lighting and music provides an intimate atmosphere that is perfect for business dinners, family gatherings, birthday parties with friends or romantic evenings for two. There are inventive pastas, roasted meats, sustainable fish selections, grass-fed Angus Flat Iron steak and celebrated Italian classics. The restaurant generously accommodates all dietary restrictions with its gluten-free flavorful pastas, dairy-free entrees and nut-free sweets. With cooking classes and wine pairing events planned for January, the neighborhood gem has gained favor among Santa Monica, Venice and Malibu locals. Actor Denis Leary refers to the Rigatoni Carbonara’s short tube pasta, guanciale, white wine and Pecorino Romano, as the “best” he’s ever had.

Don’t be surprised if Chef Marchesan bursts into song during your dinner, as the Grado, Italy native is also a trained opera singer. He is a true renaissance man; he is a gifted storyteller and many of the paintings on the walls are his. He happily shares tales of his days at the E.N.A.L.C. cooking school where he studied under Chef Giovanni Caruso (pupil of the great Auguste Escoffier).

Start your visit to Osteria Bigoli with appetizers including a salumeria and cheese board for two with premium cured meats, artisan cheeses and marinated vegetables or veal and pork meatballs served “old school” with a rich Pomodoro sauce and fresh parmesan. There is a wonderful grilled octopus served with fingerling potatoes, arugula, tomatoes coulis and mint. LA’s creamiest ever burrata comes with pesto, blister grape tomatoes, garlic crostini and slices of prosciutto.

Osteria Bigoli’s little gems Caesar salad and the arugula and roasted beet salad with goat cheese, candied walnuts, sweet onions and raspberry vinaigrette are crisp and flavorful. The Lasagna alla Bolognese prepared with a spinach noodle and a delicious béchamel sauce and the “Silk Handkerchiefs” of thin pasta squares with a Genovese almond-basil pesto are not to be missed. The “Saltimbocca alla Romana” features veal loin medallions, prosciutto, sage and roasted potatoes and the Lamb Chops “Scottadito” are quickly grilled and tender. Visit the menu at

Leave some room for dessert, as those with a sweet tooth will be tempted by rich and creamy tiramisu, bread pudding prepared in classic New Orleans style with Chantilly sauce and Buttermilk Panna Cotta, an almond-buttermilk flavored creamy cup with a mixed berry compote.

Fans may know Chef Marchesan from Montecito, California, where he opened Pane e Vino with enormous success. He later launched Pane e Vino in Los Angeles on Beverly Boulevard, which was thought to be one of the finest Italian restaurants in Los Angeles. He had previously been the Executive Chef at Prego Ristorante in Beverly Hills. From 1987 to 1989, he was the Executive Chef for the new company Il Fornaio, with the San Francisco restaurateur Larry Mindel. He took part in the opening of: Il Fornaio Cucina Italiana in Corte Madera, Il Fornaio Del Mar, Il Fornaio Palo Alto and Il Fornaio Levi’s Plaza, also in San Francisco.

Osteria Bigoli is located at 714 Montana Avenue, one the tree-lined street that is a few short blocks from the scenic Santa Monica coastline. The restaurant brings Westsiders a dining experience that is modern in approach and Italian in spirit and features a chef-driven menu with dishes that are filled with flavor and history. Osteria Bigoli is a proud member of its community with a keen interest in giving back. The restaurant gives generously to organizations for veterans, children, breast cancer research and the Calvary Chapel.

Osteria Bigoli is located at 714 Montana Avenue in Santa Monica. Reservations may be made on It is open 5:30pm – 10 daily, closed Mondays.

Media Inquiries: For additional information about Osteria Bigoli, please contact Amy Levy PR at 310-444-5250.


Allie’s Gluten-Free Goodies has allergy-free holiday house decorating for Long Island kids.

Allie’s is a full-service bakery on Long Island that offers kosher, nut free, gluten free, dairy free, shellfish free, legume free bakery goods. She has donuts, black and white cookies, challah, THE WORLD’S ONLY GF PUMPERNICKEL BAGELS, cakes for weddings & birthdays and amazing cake decorating parties!!!

Families with a gluten free, dairy free or nut free child no longer have to miss out on decorating gingerbread houses. Think about how happy these kids are at Allie’s.

With candy cane fences, gumdrop pathways and frosting everywhere, gingerbread houses are a popular way to have fun for the holidays.




1B W Village Green, Hicksville, NY 11801

(516) 216-1719


Sunday, December 3rd


1:30pm – 2:30pm spots available

Sunday, December 10th

11:30am – 12:30pm

1:30pm – 2:30pm

Sunday, December 17th

11:30am – 12:30pm

1:30pm – 2:30pm


6 participants per class


Each participant will be provided with a fully assembled gingerbread house.

You will have an hour to decorate with candy, fondant, buttercream and icing.

Have fun with rolling and sculpting tools and our friendly staff that will be on hand.

Everything will be free from ALL allergens.


Sign up with prepayment is required.

$55 per participant. Children must be accompanied by an adult.