tv CBS News Sunday Morning CBS November 20, 2011 6:00am-7:30am PST
a tradition for generations o be precise. and open invitation to eat, drink and be merry. in moderation, of course. we all know the downside of eating too many calories and too much fat. or do we? what if we were to tell you that many nutritionists now believe that fat isn't so bad for you after all. would you offer up a prayer of
thanksgiving or simply say fat chance? please withhold your judgment until you've seen rita braver's cover story. >> reporter: for years we've been hearing that fat is... well, fattening. >> excessive consumption of saturated fat is a bad habit to be in. >> reporter: but now fat is back in fashion. at least in some quarters. >> you put a little bit of duck fat on that cally flower, i can sell 25 pounds of calle flower tonight. >> reporter: later on our sunday morning cover story we'll chew the fat. world but the sandwich has
been around for a long time. invented by this man's great great great great great great grandfather, the fourth earl of sandwich. this is the 11th earl. >> i think he was just like you or i. he wanted something to be eaten easily with one hand. >> reporter: cashing in on the family name. finally, something to chew on later on sunday morning. >> osgood: many a satisfied diner has explained it. so in a very different way are
viewers of a brand new movie with the leading lady mo rocca has visited. >> reporter: it's hard to imagine michelle williams as marilyn monroe until you see her like this. ♪ i certainly can >> reporter: did you have to put on weight? >> i didn't have a sort of target weight that i knew that if i'm not going to gain weight and all of a sudden get her figure, otherwise i would have gained weight a long time ago. >> reporter: a delicious dish indeed coming up on sunday morning. >> osgood: toast of the town? that's what ed sullivan used to call his show on cbs. that's what we call bill geist who has learned a lot about toast and toasters. >> reporter: good morning and welcome to toast talk. the spotlight: toast. today's edition we'll pop into the world of toasters. >> whoever thought coast toasters could go this far.
>> reporter: attending the annual convention of toaster collectors. >> a lot of people are like, "you collect what?" >> reporter: later on sunday morning as toast talk rolls on. >> osgood: with serena altschul we'll take a taste of the apple, mark strassmann introduces us to neighbors in need. lee cowan samples some gourmet olive oil and nancy giles celebrates while ben tracy toasts the tv bar. for the headlines for the 20th of november 2011. the most wanted man in libya is now in custody. he is the son and one-time hare apparent of moammar qaddafi. he was arrested on the run in the south of libya in the desert on saturday. now he faces trial. for a second day thousands of egyptians are marching in cairo's tahrir square. eight days before national election they're demanding an end to temporary military rule. two people were killed by police trying to clear the square.
the deal surfaced yesterday showing an officer at the university of california davis pepper spraying anti-wall street demonstrators. the mayor has ordered an investigation but some faculty members are calling for her investigation. the" new york times "is reporting that the new players' contract with major league baseball will include a provision for blood testing to detect the presence of human growth hormone. college football's championship has grown less clear after a weekend of upsets. yesterday fourth ranked oregon lost to usc after missing a field goal with five seconds left. number two oklahoma state, number five oklahoma and number seven clemson also lost. here's sunday's weather. a line of storms is moving across the country. bringing cold rain and snow with it. if you leave to the east or the south enjoy your sunny sunday. the rest of the week will be cool, damp and rainy in most places.
next, could fat be good? and later, michelle williams channels marilyn monroe.,,,, [ female announcer ] this is the story of sam, who made an unexpected arrival. [ woman ] he was 4 months early, weighing 1 pound, 12 ounces. [ female announcer ] fortunately, sam was born at sutter health's alta bates summit medical center. [ woman ] the staff was remarkable. they made me feel safe, trusting, cared for. [ giggles ]
listen to a dissenting view. our rit braver a in our cover story. >> reporter: in a kitchen in toronto, the fat is on the fire. >> i'm happy to be the fat lady. that's what i call myself. it always gets a laugh but i want to point out that by eating fat you're not going to get fat. i'm an example of that. this is a tea biscuit or a scone that is made with suet. >> reporter: jennifer says people less of fatty foods because they're more filling. she calls fat the misunderstood ingredient. >> we all think of phrases like a tub of lard. >> just the sound. >> reporter: sort of big and bulky and disgusting. >> lard is really a four-letter word. it doesn't sound that good. you know, lard. but it's a shame because it's a fabulous fat. >> reporter: mclaughlin,
author of the james beard award-winning cook book called-- you guess it-- argues that eating a moderate amount of animal fat can be healthy and delicious. so for you this looks like something you want to just.... >> it's something i want to try. >> reporter: persuading even a skeptical reporter to try a taste of rose mary infused lard. >> it's really good. believe me. >> reporter: it has a lovely like delicate flavor. i'm surprised, i admit. also surprising is that animal fat can be rich in vitamins and omega 3s. >> i've been eating animal fat for 10,000 years, right? it's been part of our diet up until this crazy thing where all of a sudden we decided fat was bad for us. if fat had been that bad for us, we'd all be a lot healthier today because we seem to have given it up and
don't seem to be healthier or happier. >> meat are good for you and there are many kinds. >> reporter: it does seem we've been in a hype over fat for years. foods containing saturated fat, like milk, eggs and bacon were once considered the hallmark of a healthy breakfast. >> meats and eggs are high in protein by helps build red blood and strong muscles. >> reporter: but in the late 1970s, a senate committee on nutrition, led by former presidential candidate george mcgovern, warned against eating animal fat. >> cholesterol is one of the three major coronary risk factors. >> reporter: even then scientists, including dr. robert olsen of st. louis university, challenged the findings. >> my opinion the dietary goals are not a sound nutritional guide ♪. >> reporter: still the senate report ushered in an era of
low fat products. >> in my restaurant? >> sure. >> it gave me a way to eat right ♪ eat light, more satisfaction ♪ > but not everyone jumped on the low fat bandwagon. >> i mean it's just completely ill conceived this low-fat diet, this low saturated fat diet. the idea that we should not eat butter, that we should low fat yogurt instead of full fat yogurt. >> reporter: gary tubs has been studying and writing about our fat phobia for more than a decade. he scoffs at the idea that eating animal fat is unhealthy. >> it's going against the science. the studies have never been able to prove it and you've got clinical trials that demonstrate the opposite, that demonstrate that a high animal fat diet is a healthy diet. >> reporter: indeed, according to a 2010 study published in annals of medicine, higher fat,
lower car bow hydrate diets work better than lower fat higher car bow hydrate diets to reduce cholesterol. but before you reach for another piece of bacon, here's the tricky part. >> from our perspective, excessive consumption of saturated fat is a bad habit to be in. >> reporter: cardiologist gordon thomas selly, president of the american heart association, cites other data indicating that eating animal fat can be unhealthy. >> the epidemologic evidence tells us and others studies tell us that saturated fats, when consumed, will increase levels of cholesterol. >> reporter: in fact, the heart association website calls saturated fat a bad fat and suggests limiting it to 7% of our calories. >> sizzle some garlic in that fat. >> reporter: but it seems there's no stopping the urge
to chew the fat. at the san francisco restaurant, the chef says that cooking with fat is a family tradition. >> my grandmother lived to be 9. my great grandmother lived to be 99. obviously they did something right. >> reporter: and i've got to admit that the egg he offered me that was cooked in olive oil didn't compare to the one cooked in chicken fat. >> definitely that one. a huge difference. >> reporter: massive difference. i know because i want to eat that one. >> excess in anything is bad for you. but a good balance of animal fat with protein is actually good for you. >> reporter: so until the fat fight ends, maybe the key to healthy, happy, fatty eating is moderation.
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and tea, 800 calories in all. she's just one of the people highlighted in a book about diets the world over. the authors wrote the book as the basis of an exhibit in the museum of science in boston. and a shanghai circus acrobat supports herself literally on 1700 calories per day included breaded pork ribs and rice flour noodles. bee keeper of latvia keeps a daily diet of meat balls, potatos and sweets, 3100 calories in all. and the fishermen of brazil eats, what else? a lot of fish. along with grains and pinto beans to supply his 5200 calories per day. and at the ends of the earth arctic hunter of greenland consumes 6700 calories a day
including about four pounds of seal meat boiled with onions. so how many calories do we americans consume daily? about 2,000 we're told. and how many calories will we consume at the thanksgiving table? don't even ask. instead, let's go apple picking with serena altschul. >> reporter: in the foot hills of north carolina's blue ridge mountains lee calhoun is resurrecting a piece of american history. >> 150 years ago there were 6,000 apple varieties that were widely grown. now it's down to a few hundred. >> reporter: from 6,000 to just a few hundred? >> yes. >> reporter: calhoun is pruning back the hands of time in an effort to save old
southern apples. apples are as american as... well, you know. brought over by some of the first european settlers, apples were a critical part of the early american diet. they were hardy, nutritious, delicious, and versatile. >> they were fried for breakfast. they were stewed for supper. they were dried on the roof top. so you can have apples in the wintertime. >> reporter: the apple took root particularly in southern states, sprouting countless varieties with distinctive names like arkansas black, gilmore wine sap, swiss limber twig and parogon to name a few. but as time went on, something happened and these hair... hair loom varieties started to disappear. >> you can blame it on the railroad.
apples could be shipped by railroad to different places. they didn't need to grow apples anymore. >> reporter: over 30 years ago calhoun decided to bring back lost apples. >> we had more apples this year than i've ever seen in this orchard. >> reporter: he saveded more than 500 varieties, some of which were the only ones known to exist. but saving these apples isn't just about history. >> we have apples that taste like pineapples, some that taste like coconut. some taste like raspberries. >> reporter: come on! >> you need to try it. >> reporter: mmmmm. also a great flavor. 60 miles in virginia, diane flint of foggy ridge sider shares lee calhoun's passion for apples. flint uses primarily native virginia apples the make her award-winning sider.
and she says there's a reason why. >> these uncommon or heritage apples that we grow for sider have very complex flavors and just a richness and depth that is essential for making good, hard sider. >> reporter: she sees her sider as just the latest ex-stregs... expression of an american tradition. >> sider has been made and consumed in this country since our country's foundings. and i like to think that we are reinventing tradition. >> reporter: an interest in the old-time bench is bubbling up. with restaurants across the country quenching thirst with hard sider. still, to lee calhoun it all comes back to the apple of his eye. >> to find an apple that i thought was extinct. to find it and grow it and taste it for the first time. right here. i'm going to get you.
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the average household here earns $88,000. the highest in georgia. 13th highest in america. but for more families here, prosperity is is a pretense. the jobs lost, the savings are long gone, and the big house is either in foreclosure or on its way. just keeping food on the table is a struggle. so forsythe's newly needy file into local food banks. yesterday's givers have become today's takers. >> people lost their jobs and went from great incomes to no incomes. >> reporter: the new poor. >> the new poor. >> reporter: who are the new poor in this county? >> the new poor could be you or me, your neighbor, your church member, somebody who has been affected by the economy. families with children are looking for peanut butter and jelly. >> reporter: sandy beaver leads the place. forsythe's county's biggest nonprofit center for social services.
its main mission: feed the hungry. >> many of our people useded to be our donors. they'll tell you, i never thought i'd ever have to do this. never in my wildest dreams. >> reporter: people who two, three, four years ago, the hunger would have been unimaginable. >> right. >> could you feed yourself without help? >> no. >> reporter: people like these married retirees in their 70s, too embarrassed to appear on camera. >> we need help. >> reporter: they retired comfortably in their early 50s but now after bad investments, a ruined portfolio and costly medical issues, they qualify for food stamps. and could lose the house. >> taking the food was really tough. >> reporter: what was the hard part about it? i mean, you needed the help. >> the hard part was giving it
and now taking it back. >> reporter: giving it and taking it back? >> yeah. >> reporter: nearly 15% of americans are now receiving food stamps, a record level. and a jump of about two-thirds since 2007. one in six westerns, 49 million people, say they have trouble putting food on the table. >> how many have you got. >> reporter: at forsythe county's lambert high 8% of kid now get free lunch double the number three years ago. >> this is the economic situation. >> reporter: gladys directs the district's help for needy students. >> sometimes they feel embarrassed that there's a free breakfast and free lunch, thinking nobody will know about it. but something deep in inside of them. they feel it's an embarrassment to eat for free. >> reporter: forsythe and its neighboring counties have also seen a spike in another group of the new needy. people like raymond and alexa price. he's a retired soldier, a
combat vet who came home from afghanistan last year with severe ptsd. >> all i want is a job. i don't really want anybody's handouts. >> reporter: she is nine months pregnant. neither can work. they also support her 16-year-old son, all on government benefits of $1600 a month. >> the freezer is really bare. the freezer is really bare. we do what we can. we do what we can, you know. to try to make things stretch. >> reporter: the prices came here last week for a box of non-perishables handed out by atlanta falcon football players. they were volunteering for operation home front, a group that helps feed military families. any day now, the prices will have the joy of a baby daughter and the stress of one more mouth to feed.
in forsythe yesterday, cars lined up for donated thanksgiving food. one more sign this thanksgiving week that hard times have come to easy street. >> there's still people losing jobs every day. there's still people losing homes every day. and i always wonder where do they go when they lose their homes? where do they go? because we don't always see them after that. >> osgood: still to come, a sandwich fit for an earl. ,,,,,,,
>> looking for something different for your holiday table? get to our website for suggestions of all kinds including recipes from the pages of bon appetit. >> osgood: this sandwich from new york's carnegie deli is a crust you might say, it's got an upper crust without a doubt. you'd have to go to the land of sandwich. mark phillips is there. >> reporter: open wide and say ah. then chew. the sandwich. fast, handy, user friendly,
modern eating for a modern age. you'd think we'd invented it, but we didn't. this man's great great great great great great great grandfather did. and gave it his name inadvertently. this man is john montague the 11th earl of sandwich. and this is his ancestor, the fourth earl. a man too busy apparently to sit down to eat off a plate. so he asked that his food be served between slices of bread. >> it was like you or i. he wanted something you could eat easily with one hand. >> reporter: and a whole new way of eating was born even if the earl was unaware. >> the joke is he never knew he had invented it. it had to take someone to come along and say we'd like one like sandwich had. that's how it began 250 years ago. >> reporter: for the record the first earl of sandwich in the 1600s almost chose the name portsmouth instead. in which case we'd all be
eating portsmouths now. instead, we're eating sandwiches. so many of them it's a multi-billion dollar a year business in the u.s. and britain where they were invented. strangely though, the sandwich business passed the sandwich family by. they were too busy running their estate and being achris toe karats who don't vulgar things like run sandwich shops until they realized the estate was falling to pieces and sandwiches where were the money to fix the roofs might come from. but in this day and age the 11th earl clearly stand the income as well. >> the 11th earl is me. >> reporter: yes. >> needs the income. absolutely. >> reporter: so it's a good thing the 11th earl has a son named orlando with a nose for business. he decided to do what all those generations before had shunned: go into the sandwich business. how many generations were there? between the fourth and the
11th? >> i suppose something like 7, correct. >> reporter: and none of those people thought that opening a sandwich shop was exactly the way they wanted to go. >> i think it's part of the time. i think achris toe karats have to move with the times. speaking from our own experience we think retail is right at the heart of a society, of an economy. >> could i get the hawaiian barbecue. >> reporter: so the sandwiches went to work opening not only a sandwich business but inventing for britain a new kind of sandwich business that would live up to the family name. >> a number 167. >> reporter: they found a gap in the market. the made-to-order hot sandwich on bread baked before your eyes. they built it, and the people came. these sandwiches may have been late comers to retail, but they learned fast. did you feel somehow an added
sense of responsibility, the weight of history upon the cutting board, if you will? to come up with something that was worthy of the name? >> i think that's exactly right. having a good name is is very nice but it counts for nothing in business. it's a very competitive world. >> reporter: but nobody is offering what the earl ever of sandwich offers. we're going to actually put some of this to the test, i see now. roast beef an earl of sandwich club and.... >> this is the earl of sandwich's version of the blt. >> reporter: this is the blt here with a lot of l. it's not something you can eat elegantly. it's a good blt. the formula has been successful enough that with an american investor the earl of sandwich now has major outlets at disney properties in florida and france and is expanding with other outlets in the u.s., britain and europe. the fourth earl was clearly on to something.
and left a rather useful legacy to the 11th and beyond. >> i'm enjoying going back into history and celebrating. it carries on from one generation to another. may it continue. >> reporter: you may be able to fix the roof. >> then we'll be able to fix the roof absolutely. >> osgood: next, dinner with thomas keller. >> so amazing. >> osgood: no reservations needed. i didn't understand it. i found out that connected to our muscles are nerves that send messages through the body. my doctor diagnosed it as fibromyalgia -- thought to be the result of overactive nerves that cause chronic, widespread pain. lyrica is believed to calm these nerves. i learned lyrica can provide significant relief from fibromyalgia pain. and less pain means, i can feel better and do more of what matters. [ female announcer ] lyrica is not for everyone.
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♪ some folks call me a rock star, some call me the mayor... and i love it. and, i make everybody happy. i keep my business insurance with the hartford because... they came through for me once, and i know they've got my back. for whatever challenges come your way... the hartford is here to back you up. helping you move ahead... with confidence. meet some of our small business customers at: thehartford.m/business i don't think about the unknown... i just rock n' roll. >> eat, drink and be merry. a special edition of sunday morning. here again is charles osgood. >> osgood: isn't it rich? that's part of song lyric that seems apt for the high-end restaurant that a certain super star chef has open with his usual flare. tracy smith takes us behind the scenes.
>> tasting. fish, fish. >> reporter: nearly everyone who works in any of thomas keller's kitchens is called chef. >> fire two monkfish straight up. >> reporter: but there is never a doubt who is in charge. from his place on the line and on video screen tied into his kitchens across the country, keller personally ensures that what is is served to any guest at any of his restaurants meets a standard of excellence that borders on, yes, i'll say it, the obsess i have been. what keeps up at night? >> a bad service. >> reporter: still? >> an unhappy customer. >> reporter: and it seems there haven't been many. of the ten three-star michelin restaurants in the u.s., thomas keller is the only chef with two. per se in new york city and
this place the french laundry in california's nap a valley. here there are as many as nine courses in a typical dinner, each carefully plated at times with tweezers. the experience is $270 a head not including wine. >> no tip. all inclusive. >> reporter: okay. well then. does it bother you that most people will never be able to afford an experience like that? >> it's a value perception. we want to make sure that our guests that do come to our restaurant feel that the money that they've spent is well worth it. >> reporter: and the memory of that meal will endure, keller says, long after you forget the price. >> when you visit our garden, hopefully we get some things out of the garden. >> reporter: here's what else your dinner tab buys. keller pays six people to maintain his three-acre garden across the street. >> here we are flowering
broccoli. >> reporter: where they grow a lot of what he serves. >> we're going to go into our chicken coop. >> reporter: he has intense respect for the ingredients. even a humble hen's egg is handled like the hope diamond. you can't get fresher than that. it's so warm. still just an egg. >> if everything works out, it should be a nice poached egg. >> reporter: but in keller's hands the simple.... >> here is the beautiful poached egg. i just want to trim off the excess white. >> reporter: you actually use scissors. >> you're going to open that box. >> reporter: and then a little white truffle. what's the price of this? >> i think today they're around $2600 a pound. >> reporter: i'm shaking. here you go. a few great ingredients and voila. >> good? >> reporter: it's so amazing. truffles were not on the menu when thomas keller was growing
up. the son of a marine corps drill instructor. his parents vorgsed when he was young. one of his first jobs was washing dishes at a restaurant his mother managed. >> i really felt comfortable doing the same thing over and over and over and over again. that's really, you know, quite frankly one of the reasons i became good is because i enjoyed repetition. >> reporter: keller skipped culinary school and apprenticed under a series of chefs here and abroad. he tried and failed with a new york restaurant called ritell and moved west where he discovered a small eatery in an 1880s building that used to be a laundry. >> the moment i walked on this property, i felt, "this is it. this is home." >> reporter: what was your financial situation at the time? >> unemployed. in debt. i was considered an emotional chef. >> reporter: what does that mean? >> well at a young age you tend to, you know, be a little
hot headed. >> reporter: but with a new attitude, 50 investors and a small business loan, he opened the french laundry in 1994 and never looked back. he now has places in other cities as well. you'll notice that everyone moves quickly. keller expects his employees to be as driven for perfection as he is. and if they fail, they'll answer to him. you know you are an intimidating presence. >> yeah. but i don't try to be. sometimes you have no control over that. it's your reputation. that's more intimidating than the actual person. i mean you've gotten to know me a little bit. >> reporter: you scare the hell out of me. >> still? >> reporter: he no longer has time to cook day to day but thomas keller's philosophy is still evident in every one of his kitchens down to the plaques that hang under every clock. >> if you think about the
growth of this restaurant emanating from this small restaurant in california, i mean, yeah, i pinch myself every morning. slap myself. >> reporter: of course you slap yourself. discipline. you can't just pinch yourself. >> i don't flog myself though. >> reporter: (laughing). >> osgood: ahead,,,,,,,,,,,,,,,,
>> osgood: different olive oils compete for our attention. those mediterranean olives have long been favored, lee cowan tells us that california olives are now in the race to keep america well oiled. >> reporter: we've been soping it up for centuries drizzling it over our finest dishes and let olive oil's virtuous qualities remain for many a culinary mystery. >> i personally like really
pungent, really bitter oil. maybe it's the condition of my life. bitterness appeals to me. >> reporter: mike madison tends his olive grove the way it's been done for thousands of years. by hand. not under italy's tuscan sun. in the sun drenched valleys of california. >> the best oil from italy or spain or any place else is grape. most of what winds up in the stores is not the best. >> reporter: he's among a growing chorus of california growers who worry the international olive oil market isn't as virginal as the labels might hint. >> extra virgin means that the oil must have zero defects such as ran sidity. it tastes kind of like cray kbrons or a catcher's mitt. >> reporter: dan flynn is the executive director of the u.c.- davis olive center. extra virgin doesn't only taste better he says, it retains the olive's natural taste.
to find out how much it was extra virgin the california olive growers financed a test. >> we found that 70% of the imported oil did not meet the international standards for extra virgin. >> reporter: the author calls the industry both sub lime and scandalous. in his new book, extra virginity. we talked to him via skype from italy. >> nobody is watching the quality. and so it's kind of a paradox for fraud. >> reporter: why do you think that is? >> most people in america don't... haven't tasted a good oil. until the consumer gets a little bit more aware, there won't be this intense pressure on the authorities to make sure that people are playing by the rules. >> reporter: more than 98% of the olive oil consumed in this country is imported. but california growers are seeing an opening in the market. >> we have the capacity to hold about two million gallons of olive oil. >> reporter: two million gallons? greg kelly is ceo of the california olive branch, the
nation's biggest extra virgin olive producer. >> we're trying to make this available to the masses. >> reporter: his mission: to harvest an ancient crop in a very modern way. called high density farming, getting olives directly from the branches to the mill faster than ever before. the end of that is what? >> it ends up that the speed with which you get that fruit into a mill, turned into olive oil and in a controlled environment has a lot to do with the quality. >> reporter: if you're not a foodee all of this may be a bit confusing. what's the big deal if it takes a lab tech to know for sure? the answer may be your health. >> olive oil truly is the most healthy fat that you can use in your kitchen. >> reporter: there is such a thing? >> yes, absolutely. well the calories are there. but there's no cholesterol. >> reporter: long time olive oil maker deborah rogers says the higher the quality of the oil, the higher the anti-objection dants which make it so healthy. >> on so you can put one hand
underneath one on top. >> reporter: at the olive press the tasting room is often fimed with those with curious palettes. >> isn't that lovely? >> reporter: if you can't taste the extra virgin difference they're told their body will likely feel it. >> that is the best way to taste it. >> that's one of the most rewarding things is to hand out in the tasting room and listen to the people at the tasting bar. >> oh, boy, that is good. that's really good. >> they have revelations right there in front of us. >> reporter: thousands of years on the olives still surprise us. simple, hearty and growing new roots a long way from home. >> osgood: ahead, we travel to the capital of chop sticks. ,,,,
responds in a moment's notice. supports in times of need. same with aladdin. aladdin became the biggest in bail by treating people right. no one has lower prices, is faster or more professional than aladdin. that's why more people turn to aladdin than anyone. aladdin bail bonds. bigger because we're better. >> osgood: for those of us in the western world chop sticks are exotic dining accessory. but for billions they are
essential to any meal. lucy craft tells us an art in their own right. >> reporter: in asia, forks and knives don't take a back seat to those remarkably functional tapered pieces of wood. china, said to have pioneered the use of twigs in cooking 5,000 years ago. now a third of the world's population grabs their meals with chop sticks. but arguably no country is stuck on chop sticks, no one is so completely absorbed the humble utensils into their culinary culture and national identity identity like the japanese. to track the roots of those wooden sticks i traveled far into the hinterland of western japan, a place called curiously enough obama or little beach in japanese. the quiet town of 30,000 amused to share its name with the u.s. president is the chop
stick capital of japan. here craftsmen are making chop sticks pretty much the way they have for the last 400 years, spending days, months, even years to create a pair of finely lackered chop sticks. if a pair of chop sticks is a heavy, hardwood like maple. trimmed into 8 or 9 inch planks. at this chop stick factory, the magic starts improbably with a sprinkling of broken seashells. this artisan is a 40-year veteran. he says, in the 17th century the samurai craftsmen looked into the sea and saw shells glittering in the white sand. he wanted to recreate this in lacker. lacker is actually layer after layer of varnish painstakingly dried and then reapplied sometimes 30 times in all. most of this will be gently sanded away, revealing a tiny
seamless mosaic of shell and lacker. knowing how hard to sand and for how long means the difference between fine lacker and junk. chop sticks come in an endless variety of colors and shapes. there are baseball bat chop sticks, pencil-shipped ones. chop sticks shaped like chocolate snacks, tiny rulers or one with rhinestone fingernails. there are extra heavy utensils for sumo wrestlers, compact versions that require assembly, and everything from kitties to the commander in chief. and for the connoisseur there are exquisite utensils of the finest lacker retailing for $6500. certainly an easier way to eat but for the japanese chop sticks are a tribute to their cuisine, a way of slow being down and savoring every last more sell.
aren't you getting a little industrial? okay, there's enough energy right here in america. yeah, over 100 years worth. okay, so you mean you just ignore the environment. actually, it's cleaner. and, it provides jobs. and it helps our economy. okay, i'm listening. [announcer] at conoco phillips we're helping power america's economy with cleaner affordable natural gas... more jobs, less emissions, a good answer for everyone. so, by reducing the impact of production... and protecting our land and water... i might get a job once we graduate. >> osgood: food lovers aren't the only people who can be heard to ex-claim what a dish. movie lovers may soon be saying that as well once they've seen the new film that row rock a has just seen.
>> reporter: just try to look away. the platinum hair. the red, red lips. those curves. marilyn monroe put the x in excess yet could somehow seem perfectly innocent. >> would you mind fastening my straps in the back. >> reporter: one critic called her a mixture of wide-eyed wonder and cuddlely drugged sexiness. >> good night, honey. >> it's sleepy about her. something like her body has just woken up. she's just crawling out of those sheets. she's not quite there yet. there is something sleepy, a certain switch he will in her hips. >> reporter: it might be hard to imagine the picksy michelle williams as marilyn monroe until you see her like this. ♪ i certainly can, can-can
>> reporter: my week with marilyn is based on the memoir of collin clark, a studio gopher who had a brief relationship with marilyn during the filming of the prince and the show girl. >> i must apologize for being late. >> reporter: that 1957 movie brought marilyn to england and paired her with laurence olivier. her fragile ego and infamously difficult on-set behavior drove him to the edge. yet marilyn was perhaps never more luminous. >> is it all right over the you know what. >> she carefully crafted her own image to a genius degree. she studied herself. she studied her body, her face. she figured out how to arrange her features in the most pleasing way. she developed this character for herself to play of marilyn monroe. >> reporter: marilyn was no dumb blonde says williams who spent months studying her. she was shrewd with a delicious sense of humor. >> i'll be playing bou
shanker. >> can you spell that? >> sure. can you. >> reporter: she could spin situations like when her nude photos were released and the studio said, you have to deny that it's you. >> reporter: deny, deny, deny. >> she said i can't. my face is in the photos. plus i was hung rye. goif not nothing to be ashamed of. they said don't sign them. she would sign them and write on them. do you think this is my best side? >> reporter: put you as michelle williams side by side with marilyn monroe, you had to really transform. >> i did. i think i'm unconsciously trying to make myself smaller. this, i thought every single day about expansion. >> reporter: to get marilyn's wiggle williams walked around with a belt tied around her knees. >> there was a sort of sense of figure 8 to her walk. her shoulders were back.
it looked like she had a balloon like a balloon attached to her breast bone. her nipples were always pointed up. i don't want any of those thoughts to be anywhere in my mind when i'm in the middle of the scene. i don't want to be thinking point your nipples up. >> reporter: you just want to do that naturally. >> right. who doesn't? >> reporter: i hear you. completely. at 31 williams is the same age marilyn was in the movie. while marilyn was raised an orphan in california, williams grew up in montana. and started acting professionally at a child. >> oh, yeah, you're the boy that.... >> reporter: at 15 she legally emancipated herself from her parents so she could work full time. >> emancipation means you divorce your parents. you prove yourself emotionally and financially independent. you have to live on your own. >> reporter: why did you do that? >> because i didn't know anything about anything. just in the immediate sense it sounded like a great idea. but i think most 15-year-olds would relish the idea to live
with no one looking over their shoulder. >> reporter: was there trouble at home? was that part of the reason why you emancipated? >> it was really mostly because i've always had kind of a vicious independent streak. >> reporter: once on her own she spent six seasons on the teen show dawson's creek before breaking into movies. williams earned the first of two oscars nominations as the jilted wife in ang lee's broke back mountain. it was then that she fell in love with co-star heath ledger. the couple had a daughter, matilda rose in 2005. three years later ledger died from an accidental drug overdose. marilyn suffered so much loss throughout her life. you had a terrible loss. in 2008. the passing of heath. did you find a connection there? did it help you understand marilyn better, do you think? >> i really didn't look for one. i didn't want to connect.
>> reporter: williams and her daughter have been favorite tarring hes of paparazzi. >> have you ever had to explain to matilda who those people are taking pictures? >> yeah. i do a lot of explaining about that. i said, "people really cared about your father. thus, they really care about you. they want to see how you're doing. sometimes a picture makes them happy and it makes them feel like they like to see you smile." >> reporter: in the movie, marilyn was told by her acting coach, you are the best. you are the best actress in the world. could you relate to that a little bit? >> in needing that kind of support system? oh, gosh, yes. a lot of the time i feel like i'm living hand to mouth on people's implements. i don't ask anybody like what did you think of that scene or
how did it go or blah, blah, blah because i get addicted to positive affirmation. just there's so much uncertainty when you're making your work doing your job. i don't know. do you feel it too? do you feel like am i doing this to my.... >> reporter: yeah, thank god for editing. >> exactly. >> reporter: there is only one marilyn. but michelle williams says marilyn monroe is a role she'd be happy to play the rest of her life. when you're walking down the street in new york in the summer, do you think you'll be tempted to stand over a subway greating? >> (laughing) maybe at night. the right relief for nasal congestion...in a pill. ♪ new from robitussin®.
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>> reporter: paradise, ah! the sun, the sand, the palm trees. who doesn't need to get away from it all? but if a week in hawaii isn't in the cards, don't despair. you can taste the tropics right here on the mainland with a visit to your local kiki bar. from the tiki-tea in los angeles to the may tie in forth lauder dale, those shrines of bamboo and umbrella drinks so popular in the '50s and '60s are back. and a whole new generation is getting their polynesian groove on. what does the word actually mean? >> tiki was the name of a polynesian demme god meaning he was man and god at the same time. he was sort of the polynesian
adam. >> reporter: quite an entry way you have. >> it's a little bit like tiki disneyland. >> reporter: sven wrote the book of tiki. >> it was muir escapism. it was like the island in the urban concrete jungle. you can make yourself believe you were on some sort of island. >> trade winds seem to blow. >> reporter: yet the tiki craze was actually born where else in hollywood in 1934. the brain child of a former boot leger and ship's cook named earnest scant later known as dom the beach comber. >> he really was a beach comber. >> really was, yes. >> reporter: arthur snyder now owns the l.a. area restaurant bearing the beach comber name. >> every tropical restaurant in the world tries to derive from don the beach comber. >> he's left an ongoing legacy that has stretched 77 years.
>> reporter: in 1936, following in the beach comber's rum-soaked footsteps victor bergeron opened a restaurant in oakland california. trader vic's quickly became the temple of tiki. peter sealy is trader vic's grandson. >> my grandfather got a love of rum from being in cuba and learning from bartenders there. >> reporter: the tiki wave crested in the years following world war ii when america fell in love with romanticizeed tales of g.i.s and their adventures in the south pacific. ♪ bali-hai >> reporter: now 60 years later at places like auto shrunken head and pkny in new york, the tiki juices are flowing once more. as always, the drinks are the draw. there's the zombie, the scorpion, the navy grog, the
fog cutter. but nothing says tiki like the mai-tai meaning the very best in to herebyian. trader vic is thought to have invented the signature drink. >> simple syrup. three fourths of an ounce of... one ounce gold rum. an ounce of dark jamaican rum. >> reporter: what is specific to these drinks that make them tiki style? >> a lot of rum. a lot of dark, tasty rums that have flavors. you mix it with all kinds of fruit juices and spices. >> reporter: so while a visit to a tiki bar may not match a twilight swim on a hawaiian beach it's a step and a sip in the right direction. >> osgood: next, tips from a
they came through for me once, and i know they've got my back. for whatever challenges come your way... the hartford is here to back you up. helping you move ahead... with confidence. meet some of our small business customers at: thehartford.com/buness i don't think about the unknown... i just rock n' roll. >> osgood: have you ever wondered what your waiter thinks of you? here's our answer from an actual waiter who ask that we not reveal his name. >> hi. i'm your waiter. you might not recognize me because a lot of the time when i'm talking you're on your cell phone or you just refuse to make eye contact with me. sometimes people forget that servers are people.
>> do you have any questions? >> okay. in japan there's a place that has monkeys as waiters and another place in china uses robots but nine times out of ten we're people. we may have a job that is often thought of as menial or subservient but i'm here to remind you that we have feelings. say please. and thank you because it goes a long way. >> thank you. >> you're welcome. i'll come back in a bit when i see your husband here. >> reporter: sometimes i'm told i should get a real job. maybe i'm confused but waiting tables takes skill, personality, intelligence and an insane amount of patience. since i get paid to do it, i consider it a real job. and speaking of getting paid, did you know that in some states servers only make about $2.13 an hour. some customer look at tipping as an option but servers look at tipping as a requirement. remember, i also have to tip out the buser, the food runner, the bartender, the host, the coffee girl and the quack moley guy. a verbal tip is great. but "you are the best server
i've ever had" is really hard to deposit into the bank. 15 to 20% of your bill is what we'd like for a tip. sure. my life may seem glamorous, what with the fancy uniforms and jet set hours and all that cash. but when you look a little closer, you'll see honey mustard stains, sleep deprivation from closing the restaurant one night and opening it for breakfast the next morning and that huge wad of cash is very often all singles. plus my hair sometimes smells like fa heat as. if you go to a restaurant this thanksgiving, keep a few things in mind. take a second to acknowledge your server. understand that they are at work so that you can spend your day with your loved ones. perhaps being at work is better than eating aunt shirley's english tea salad but maybe they chose to work because by volunteering by working on thanksgiving, finger crossed, they'll have christmas off. and tell them thank you because they do want you to have a d time in their station. most of the time, we really
like you. oh, but keep your kids in their seats. i'd really hate to spill a bowl of hot soup on junior because he thought it would be fun to play in the aisle. happy thanksgiving. >> osgood: a toast to toast. up next. a polar bear cub is born with no sense of sight. help ensure they're born with a sense of home. to donate, look for white coke cans and caps, and join coca-cola and world wildlife fund in helping to create a safe refuge for the polar bear.
>> osgood: bill geist is hot on the history of toasters. but first with nancy giles some bakers on a roll. >> reporter: it's early morning on brooklyn's coney island avenue. and this baker is working hard to keep a tradition alive. >> bagels. >> reporter: the bakery that is now his, coney island bagels, got its start in 1920 when steve roth's grandfather immigrated to america from poland. okay. so you know about bagels. well, biali's are the bagels cousin. a pretty simple affair. >> water, flour, salt and yeast. >> reporter: born in the polish city of bialystock.
bialy's, get it? >> my father used to call it jewish heroin. once he tasted a bialy he never went back to a bagel. >> reporter: it turns out ross knows a lot about bialy's. a few years ago he was even asked by the smithsonian to serve up a batch on the washington mall. >> i actually brought with me 36 gallons of water because you can't make a new york city bagel without new york city water. >> reporter: but back in brooklyn tastes were changing. lines at the shop were growing shorter. >> when passover came they were down the block. but people over the years they don't celebrate the holidays they used to. the traditional new yorker. >> reporter: which is why a few months ago steve roth decided to close the shop. and this is where our story might have ended. were it not for a new breed of
traditional new yorker. >> i work here 11 years. i know about everything like bagels, baking, and bialy's. >> reporter: after he arrived from pakistan, he labored here for a decade before deciding to leave the bialy business and drive a taxi. and then one day, a former customer told him some surprising news. >> the store will be closed. i got shocked. >> reporter: but sometimes a car door closes and a shop great opens. ali found a partner. they tooted over. you guys aren't jewish, are you? >> no, we are not jewish. >> reporter: you are muslim. >> yes. >> reporter: this is a kosher bakery. >> yes. >> reporter: number one you still keep it kosher. >> yes. >> reporter: so what do you think it says that two muslim men can run a kosher deli and
keep it kosher? >> we find people welcoming us to come here, you know, to be a part of them, yes. >> reporter: you're very good at that. you know how to pull it just right. so everything kosher for these two muslims from pakistan. besides, to hear ali tell it, a really good bialy has nothing to do with religion. what is your secret? how do you make these good bialy's? >> i put love in them. ♪ i like toast and jam ♪ i'm a loving man >> reporter: sounds like it's time for 60 minutes. but it's not. it's sunday morning. have a piece of toast. we're off to the toaster collectors convention.
they call it oc-toaster-fest. >> a lot of people are like, you collect what? >> there's beautiful craftsmanship in some of those toasters. >> this toaster right here was toasting nicely. >> reporter: kevin huggins is a major collector. this is just part of his agloom ration. who knew toasters could look so good? >> this is the first american- produced toaster. it's a general electric. >> reporter: many are antiques dating from the dawn of electric toasting. around 1908. >> they say it's glowing red hot you have to pick the piece of bread up and turn it over the other way which could be disastrous. >> reporter: there must be a trick to it. >> there's got to be a trick. you have to be fast. >> reporter: from perchers to
pinchers.... >> one of the ideas that was really a breakthrough in toasters was being able to turn a piece of toast over. >> reporter: to floppers and swingers. >> put the toast in the basket. as a result it turns itself to the other side. >> reporter: the toaster mirroring the cultural and design history of the 20th century. >> and with the advent of interest in club sandwiches you begin to see a toaster that can toast three slices of bread. >> reporter: the quest to build a better toaster attracted some of our greatest minds. like the guy who invented the light bulb. >> this is basically the items that edison made called edi- craft. they're extremely well made and very durable sorts of things. >> reporter: when sliced bread was invented in the '20s, toast took off. popping up, dropping down, and spilling out the sides. >> this kicks out on the side.
>> reporter: toasters came into the modern age and offered a glimpse of the toast of tomorrow. >> this is an infrared toaster. just in case you're going on a trip this is a travel toaster. so you plug this into your cigarette lighter. we have a toaster that has an fm radio in it. >> reporter: to house his entire collection of more than 1100 toasters, ken had to construct an out building. more toasters? >> yeah. >> reporter: are you trying to cut back? >> yes. you can accumulate things you don't need. you have to be careful. >> reporter: but it's not working, is it? cutting back. >> not real well. >> reporter: ken and his wife core deal i can't hosted this year's convention in columbia south carolina with toaster collectors arriving from throughout the country, happy to be among their own kind. >> just amazing. this drives me crazy. >> reporter: were you surprised that there were other people out there
collecting toasters? >> certainly. >> reporter: you didn't feel like you had some affliction. >> not a disorder. >> reporter: he'd know. ken is a psychiatrist. ♪ i like bread and butter ♪ i like toast and jam ♪ i'm her loving man >> reporter: at the convention i was surprised to see hundreds of toasters but no toast. >> yeah, we can make toast. >> reporter: i brought my bread with me. jim barker fired up a 1923 model. >> these will take about, oh, about 40 seconds or so. >> this is the toaster vulture group. >> reporter: most von convenience ears were there to buy and sell. >> this toaster is brand new. >> reporter: there would be a feeding frenzy when jim arrives with cardboard boxes full of rare toaster treasures. >> we have the instructions on
how to use the toaster on the saturday evening post. >> reporter: there were seminars. a. >> hits pretty. it's protected. it leaves a little finish on it. >> reporter: and awards. some collectors went home with coveted blue ribbons. richard went home with this jewel box toaster to add to the 1,000 he already has at his small appliance museum in missouri. what did you have to bid to get that? >> $1500. i think it was a steal at that price. i paid $5,000 for toasters. they say why would you do it? i said show me another one. how do you put a price on one of a kind toaster? it's the only one like it in the whole world? >> reporter: you look at them as art work? >> absolutely. >> reporter: art that makes breakfast. try asking mona lisa to get
off her butt for the first time in 500 years and make you a piece of toast. >> osgood: a story from correspondent bill geist. here's to bob schieffer the toast of washington for a look now at what's ahead on face the nation. good morning, bob. >> schieffer: hey, good morning, charles. well the polls show that ron paul, of all people, is now in a statistical tie for first place in the iowa caucuses. the first election of the new year. he'll be our guest this morning on "face the nation." >> osgood: thank you, bob. we'll be watching. next week here on sunday morning... ♪ baby >> osgood: mary j blige, soul survivor. ♪
♪ [ male announcer ] entune mobile technology. ♪ stronger [ male announcer ] stay seamlessly connected to your smart phone. available on the reinvented 2012 toyota camry. it's ready. are you? ♪ this sunday morni moment of nature isesponse... sponsored by... >> osgood: we leave you on this sunday morning before thanksgiving among the turkeys of stone wall, texas.
i'm charles osgood. we wish you and yours a beautiful, bountiful thanksgiving and hope you'll join us again next sunday morning. until then i'll see you on the radio. do you have an irregular heartbeat called atrial fibrillation, or afib, that's not caused by a heart valve problem? are you taking warfarin to reduce your risk of stroke caused by a clot? you should know about pradaxa. an important study showed that pradaxa 150mg reduced stroke risk 35% more than warfarin. and with pradaxa, there's no need for those regular blood tests. pradaxa is progress. pradaxa can cause serious, sometimes fatal, bleeding.
don't take pradaxa if you have abnormal bleeding, and seek immediate medical care for unexpected signs of bleeding like unusual bruising. pradaxa may increase your bleeding risk if you're 75 or older, have kidney problems or a bleeding condition, like stomach ulcers. or if you take aspirin products, nsaids, or blood thinners. tell your doctor about all medicines you take, any planned medical or dental procedures, and don't stop taking pradaxa without your doctors approval, as stopping may increase your stroke risk. other side effects include indigestion,stomach pain, upset, or burning. if you have afib not caused by a heart valve problem, ask your doctor if pradaxa can reduce your risk of a stroke. for more information or help paying for pradaxa, visit pradaxa.com. captioning made possible by johnson & johnson, where quality products for the american family have been a tradition for generations captioned by media access group at wgbh access.wgbh.org,,,, ,,,,
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