tv CBS News Sunday Morning CBS November 24, 2013 6:00am-7:31am PST
captioning made possible by johnson & johnson, where quality products for the american family have been a tradition for generations >> osgood: good morning, i'm charles osgood this is a special ed ex of "sunday morning" it's our annual food issue. invitation to eat, drink and be merry. we'll be starting with a look age old neighborhood fight battle between advocates of healthy foods that are good for you and defenders of foods that are maybe not so good. turns out battle has taken a whole new turn as lee cowan will
be reporting in our cover story. >> if peter rabbit had a heaven this would likely be it. carrots as far as the eye can see but no one here at old house farms will tell you that carrots are healthy. >> especially with kids. that actually works against you many times they resist it. >> baby carrots. >> for them carrots should be as much fun as a bag of cheetos. how fruits and vegetables may be stealing the junk food play book, '. >> osgood: what cutting edge chefs are now serving changes from day-to-day. with serena we'll try to keep up. >> an old favorite is a new fab. meatballs. >> there was a meatball wave coming like surfers we caught the wave. there's a psychology that we all
hear a buzz about something. >> from meatballs, kale to cookies, foods that are all the rage. ahead on "sunday morning." >> osgood: owe baby is no expression when it comes to rita braver has been. >> one of the most famous faces in the worldy he there really is a gerber baby. she's now 87 years old. >> what is your thought about this experience? >> well, i can't think of anything nicer than to be a symbol for babies. >> later on "sunday morning" the story behind the face that launched a billion spoons. >> osgood: the words hollywood and vine describe a famous street corner in america's movie capital and how one actor juggles two different careers.
>> has always had way of creating characters with a certain flavor. >> this is, excuse me, a damn fine cup of coffee. >> now he is elbow deep in the wipe business but not for ropes you might ex sect. >> a rare vintage indeed. kyle maclachlan. >> damn fine wine. >> osgood: story from mow rocco a lot to do with breakfast. >> hot cakes, middle cakes, johnny cakes, whatever they're called they're america's favorite breakfast meal. >> that's a big bite, son. >> ahead on "sunday morning" pancakes! >> osgood: there is much more, but first headline of this sunday morning the 24th of
november, 201. iran, united states and five world powers meeting in geneva reached six-month agreement curbing tehran's nuclear program. praise the landmark deal saying it offers a new path to a more secure world. >> for the first time in nearly a decade we have halted the progress of iranian nuclear program. key parts of the program will be rolled back. >> osgood: israel's prime minister today called the deal, quote, historic mistake. president obama made clear if iran does not comply that sanctions will resume. in afghanistan, president karzai said that he wants the united states to bring peace before he signs a security deal. powerful thanksgiving week storm is working its way eastward.
its brought snow, freezing rain and gusty wins to parts of the southwest already blamed for eighth deaths. in the northwest it should be try. chilly across the plains, snowy in the northeast. wet and cold with storm set to take an icy swipe at holiday travelers nationwide. next. >> oh, baby. carats. >> osgood: is this the next cheetos. actor kyle maclachlan. >> get your,,,,,,,,,,,,,,,,,,,,
>> osgood: don't let the peaceful look of our table setting fool you. it is a food fight on the way pitting humble fruits and vegetables against packaged processed foods. our cover story now from lee cowan. >> consider for a moment the carrot. if you can, ignore that it's healthy and comes out of the ground. what's left is a food that is snackable, crunchable, somewhat addictive. and, yes, neon orange. from a marketing standpoint the carrot is really not all that different from a cheeto, at
least that's what the head used to think. >> our first campaign was eat them like junk food. >> baby carrots! >> we went right at junk food said, we don't want to be against junk food,, we want to be like them. >> oh, baby. carats. >> jeffrey dunn knows all about junk food marketing his prior job an executive at coca-cola. >> coke has done amazing job of creating that moment of refreshment. >> just picking up a cold bodle of coke -- >> you can picture it when i say it. that the marketing. we have to do the same good job for fresh fruits and vegetables. there's no reason we can't. >> he knows it's an uphill battle and so does the white house. >> as you all know the deck is stacked against healthy foods like fruits and vegetables. >> to help level the playing
field first lady recently announced that sesame workshop -- would license their public pet characters for free. >> how do you say broccoli in spanish. how do you say it? >> also year, advertising for fruits and vegetables amount to $116 million. that say mound like a lot but it's only one outwent of what was spent on advertising junk food to kids. >> where is the cereal? >> few look at that disparity with such a critical eye as "new york times" investigative reporter michael moss. >> you look at shopping differently now? >> totally. >> he won a prize for reporting on the meat industry. including the widespread use of pink slime. that unappetizing material found in some processed beef including burgers served in school lunches.
yet despite revelations like that, fruits and vegetables he says, still have trouble competing. >> as well meaning as it is the government says that you should be eating more fruits and vegetables because it's bet are for you because it's healthy isn't working. >> the cdc says two-thirds of adults and one-third of children in america are either overweight or obese. >> there's no reason why produce has to be just one little part of the story. >> processed food isn't the only culprit, it's the combination of salt, sugar and fat. actually the title of his latest book. the junk food companies are using to make their products irresistible. >> they use words like cravability, snackability. when i heard recently is my favorite now is more-ishness. >> few snacks are as moreish as that famed cheeto. >> the real magic of the cheetos
besides that little orange dust on your fingers. when you put it in your mouth you hardly have to chew. it disappears. >> just evaporates. >> when it disappears it sends a message to the brain that the industry calls vanishing caloric density. >> you kept find that on the label because it's really more of a feeling than ingredient. >> you might as well be eating celery for all your brain cares about. so you eat a cheeto your brain is go, wowd that taste good, no problem, keep eating. >> there's no doubt that processed foods are manipulated. we're manipulated as consumers. >> we're not manipulated. processed foods are tweaked and changed to increase consumer, not manipulated. >> howard is a almost endear food scientist with a phd in
experiment tall psychology from harvard. if you enjoyed a cherry vanilla dr. pepper or chunky tomato takes you're largely eating his recipe. the signature is finding what is known in the industry as the bliss point. that sweet spot that creates likability. >> you know at certain point this is part of american society. you tap in to it. >> yes. >> i didn't tap in to it science did. >> that same science could be used to engineer and market produce, too. and that's where the farms think it has an edge. >> a bliss point in baby carrots. >> absolutely. we spend a lot of time cross breeding carats for sweetness, for mouth feel. all the same things a processed food guy would do. >> taking a page from the junk
food play book they now have -- >> we're nerdy juicers. >> food scientists figure out how to spice a baby carrot what kind of flavors to mix in to their fruit juices, too. like this strawberry protein drink. >> this is really good. >> the lesson here isn't that processed food can be beat, it's that healthy food can at least play the same game. for jeffrey dunn marketing fruits and vegetables isn't j nutritional imperative, it's a moral obligation. >> long term health care costs are directly linked to this obesity crisis, that's linked to our diet, that's something we can do something about as a society. >> osgood: coming up. a visit to the place where pancakes are selling like hotcakes. . i need more power. give me more power!
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>> osgood: now serving, kale. just one of the foods enjoying a boom in popularity these days. the first of several serena altschal will be sampling throughout the morning. >> the green curly kale. >> if you think kale is just a boring old green it may be time to turn over a new leaf. >> we have green, blue, white. >> like a bouquet. so many colors. so many recipes. says kale lover drew ramsey. >> these are chocolate chip kale
cookies. >> aren't you ruining a chocolate chip cookie? >> i'll let you be the judge of that. that is delicious. >> you can find these sweet treats and 49 other kale concoctions in ramsey's recent kale cookbook called "50 shades of kale." and with that title, you know things could get hot. a little spicy. >> call is the queen of cruciferous vegetables she is amazing super food. >> you have a love affair with kale. >> i do. >> these not alone. by one count kale is on 400% more restaurant menus than he is was four years ago. on the pages of "us weekly" kale is the star among stars. >> call is having a wonderful moment. >> here is an interesting wrinkle. ramsey's not even a chef. he's a psychiatrist. why is he crazy for kale?
>> people start incorporating kale in to their life feel happier and healthier and lighter. >> do you see it as antidepressant? >> i do prescribe kale. >> he's not the first. in ancient greece, used kale as remedy for drunkenness, thousands of years later, ramsey uses it for getting tipsy. kale mojito any one? drink up. it's just what the doctor ordered. >> there's nothing sexier than a sharp brain atop a lean body. kale really delivers that more than any other vegetable on the planet. i started part-time, now i'm a manager.n. my employer matches my charitable giving. really.
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>> osgood: nothing this side of baseball says batter up quite like a stack of pancakes. mo rocca can vouch for that. ♪ >> kalamazoo, michigan, michelle bates steps a pancake is a canvas, the real magic comes with what's added. >> banana walnut. apple cinnamon. my next batch will be oatmeal race is in cookie flavor. >> her latest creation, carrot cake pancakes. >> these are just baby carrots. >> you can use regular carrots but they're easier. >> michelle chooses her words carefully. did you always love carrots? >> good question. i would have to say i have not
always been a fan of carrots. >> yet these carrot cake pancakes won a blue ribbon from the popular recipe website, just a pinch. >> tell me about the moment you found out that you won. >> it was like, oh, i one another award, that's great. >> you don't sound all that excited. someone who is excited by michelle's pancakes, her husband, williea blind jazz musician. tell me about michelle's pancakes. >> they're delicious. that's all i got. ♪ american cookbook has pancakes but made with corn.
>> food historian wrote a whole book about pancakes. >> the recipes proliferate in the 19th century and becomes one of those quintessential breakfast foods, something that is going to give you a lot of energy throughout the day. >> you might need that energy to wait in the line at the pancake pantry. >> when pancakes sell like hotcakes. dave baldwin is the owner of this half century old institution. what is the biggest mistake people make when they make pancakes? >> over beating the batter there. should be lumps in it. still just liquid batter. lightly mix it. let it sit a minute. >> the sheer variety of pancakes here keeps this place packed seven days a week. southwest corn meal pancakes, caribbean pancakes.
raspberry delight. wow. that's a big bite, son. from michelle's carrot cake pancake. >> try some. it tastes like carrot cake. >> it's great, isn't it. >> this calls for a toast. who said breakfast can't be a special occasion. ♪ anything we purchase for the paper cottage goes on our ink card. so you can manage your business expenses and access them online instantly with the game changing app from ink. we didn't get into business to spend time managing receipts, that's why we have ink.
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where the specialty of the house is second chances. >> i was homeless. >> i didn't think i was going to live passed 30. >> jessie works at the bakery. >> what are you making? >> dinner rolls for wheels on wheels. >> an estimated 45,000 gang members on the streets of l.a. or in and out of prison. >> what sort of offenses? >> attempted murders. armed robbery. >> pamela served time, too. now she serves meals at the cafe next to the bakery. >> i love coming to work every day. >> thousands of ex gang members have gotten a fresh start at home boy industry. thanks to this man. father greg boyle a priest went to work in the poorest area more than 25 years ago. did you really know what you were getting in to? >> i never said, i think i might work with gang members.
i was a pastor. it was my choice was to roll up my sleeves or to stick my head in the sand. >> he chose the former what did you do with your paycheck? >> in 1992 father greg described the violence on the street to "60 minutes." >> kids get shot every day, every night. we've had shootings every night. >> tonight there are fewer gang shootings but not few enough. >> a month ago i buried my 18rd. >> kept track of everyone. >> i do. somebody asked me why, you want them to come so i count. >> home boy industries is now one of the largest gang intervention programs in the country. it employs more than 250 former gang members. and it doesn't just provide jobs the 18 month training program is like rehab for gang bangers offering classes, counseling, even tattoo removal. >> a lot of what you do here
centers around food. where did that come from? >> food for home boy began because there was an abandoned bakery across the street from the church. just by chance that it could have been up poultry shop we could have gone another path. >> jessie was on another path when he came here four years ago. >> crazy thing about it that i had a gun in my pocket i walked in here i said, i'm going to try to get a job, do the right thing. if not the minute i come out of here i'll rob somebody. >> father rob gave him that job. >> from then on i've been working here. >> it's not always a cake walk. how easy is it to meet payroll? >> never easy. we're a tough sell but a good bet. >> the proof is in the pay tree. >> delicious. >> they bring in about $3.5 million a year.
but then only 0% of what is needed the rest comes from grants and donations. seeing what you've seen over say the last 20 years, must have changed you in some way. >> changed every day. every day. because the homies teach me humility and courage and patience. >> you're learning from them. >> honest to god, only. >> osgood: ahead, it tastes good, too. ,,,,,,,,,,,,
>> osgood: an empty plate is the starting point for any chef trying to present a meal that is a feast for the eyes. erin mother art has been watching the experts at work. >> take this lamb whole vegetable -- >> remember how dinner used to be? >> nor dessert there was one of jane's elegant chocolate cakes. >> today, it's not just the food that's changed. but how it's served. a concept known as plating. >> usually starts with a sketch of a dish. i would draw it first, keep working it, refused to give up.
>> when seth started at the gotham bar and grill norly 30 years ago in manhattan he gave new meaning to the term "balanced meals." once a jewelry designer he began creating architectural foods like this towering tuna tartar. >> it's very labor intensive. sometimes you'll have two people working on one late. >> his dramatic mix of food and flavors was a hit. albeit a bit of a challenge for the wait staff. >> we have to walk up a flight of stairs to get to the dining room. it isn't easy to contrary these dishes. >> today, it's no longer in style. who decides what current style in plating? once soaring seafood salad looks like this. >> i'm going to relax the presentation and do something a
little bet more natural and more organic. that's how i arrived at this. i haven't had any complaints. >> plating takes time and usually adds to the cost of the dish. but if you think it's done only in high priced, high end restaurants, you need to get out more. >> we have very -- i wouldn't say strict but very defined plating rules like where things go on the plate. they all have that same, we call eight plate presentation. >> jessica is an executive chef at apple bee's, yes, that applebee's. >> we feed a million people a day but out of that million i'm conif i didn't to say plenty of people who care the way the food looks. >> the abundance of cooking shows has created a new generation of demanding foodies who regularly post pictures of their meals on social media
websites. a steak dinner that once looked like this now looks like this. >> same food. but different presentationy is this better? >> more contemporary. it's not just a steak it's something that they will crave something that they probably won't make at home. >> it turns out that plating, while not usually listed in a recipe, could be a chef's most important secret in creed brent. >> to feed the people and make them happy that gave me pleasure. >> osgood: coming up, chef lilia bastianich recipe for success. [ female announcer ] tonight, we're all cooking.
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>> how are you doing? i am business lidia, you see? that's me. >> something unusual happens when lid da bastianich publishes a cookbook which she just did. >> who is this? >> hi, katy. you a cookbook? >> how often do you see kids willing to stand in a long, long line with their mothers and grandmothers to see a chef? >> you like cooking? you cook with grandma? she's a rock star in the food world but her fans they ask of family. and in fine form at 93. >> grandma, taste this. >> we need the approval. >> many is nope by practically everybody even lidia, her
daughter, as grandma. nona in italian. >> good? >> maybe salt or cheese. >> nona lives with lidia in the new york city area of queens. tanya, lidia's daughter and her family, live two blocks away. >> i was saying to her this morning, are you going to -- boss me around as usual, absolutely. i get the -- >> act differently because of television? >> family and food are inoperable with lidia bastianich her brand, really. >> i know you love these. >> after 15 years on pbs audiences have gotten to know even her grandchildren. >> are you having fun? >> yes. >> lidia is famous for her simple, user friendly italian recipes. >> what is better, fresh pasta or dry? >> but she's a midge or league
celebrity chef. because she seems to feed a hunger in people for more than food. >> i feel the warmth from them. i feel that they kind of want to enter in to my life with what i'm doing. the fact, when i see you at the table and see your grandchildren that's when i remember my mother with my grandmother. >> her own grandmother, nona rosa inspired her passion for food. >> i think it goes back to when we left and i never said goodbye to my grandmother because i didn't know i wasn't going to go back. i stayed connect with food. i would bring my grandmother with me at the table, with the food that i -- the food that she cooked. >> her birthdays was part of italy until it was swallowed up by communist yugoslavia at the end of world war ii.
her family fled, after two years in a ref pew fiji -- refugee camp. here she is the 24 in front of the restaurant show and her then thus opened. nine tables. lidia was the chef. >> i realize this is what i enjoy doing. i love doing to feed the people and make then happy that gave me pleasure. >> she made her name as chef in manhattan, still the flagship of the seven restaurants she has now. add to that the cookbooks, the television production company, the wineries in italy, just some of the food-related enterprises she owns with either her son joe or her daughter, tanya. >> what do you think of the whole thing together like this? >> i low love this. the change -- >> it's one big family business. very big. >> italy is 50,000 square feet
of italy in the middle of manhattan. >> that's eat and itly put together, bet. >> their latest project with their long time partner. by it's own out eataly attracts more than five million people a year more than the empire state building. another one is about to open in chicago. >> who is this guy? >> my little one. >> you have to start training. >> yes. >> here, too, lidia sighting is a big deal. >> these are my fans. >> there's almost a disconnect between that lidia, the renowned chef who was invited to cook for the pope. >> i used to make bread with my brand mother. >> and the lidia the immigrant girl who went to find her in food. >> you can't help yourself. >> i love it.
i love touching food. >> why? >> it talks to me. i can already see how much -- how long it will take to cook. i can see the eggs in there. i don't know. i need to touch food. food, you know, tells us who we are, where we come from, it connects us, it expresses emotion, it expresses care, it expressions love. >> which is why lidia ends her television shows this way. with an invitation to eat. >> osgood: next, paris.,,,,,,,,,
of france. here is our man in paris. >> france is a country that prides it's on its bread. none is more paparazzi pew already than baguette. ten billion are sold every year. they have annual competition which compared this to be if the best baguette in paris. and this year for the% time ever the winner was an immigrant, rita. because this is the way a young person learns the trade. developing their skill to such a degree that they can ultimately take the ordinary and make it exceptional. this is what is known as an artisan. because he makes the best baguette every morning for the next year ridha will have the machine or of delivering the baguettes to the french president.
how can you judge a baguette to say one is better than the other? >> listen to the way it sings, it's quite astonishing. >> professor steven kaphlan the expert on bread. >> to evaluate there are six criteria. first is appearance, it needs to insight one's desire to eat. the second is the crust, it nodes to be crusty. the third is the crumb, to look at the crumb we have open up the baguette. a good baguette is going to be marked by what we call the little holes, it should have a kind of seductive fleshy quality to it. mouth feel, want to put it in your mouth. and aroma, you want to force out -- >> so in advertising that it's hard to image in that the french are eating less bread. the level of bread consums mass fallen 80%.
one of the icons of french gastronomy seems to be slipping away. the bakers lobby launch add campaign, did you pick up the bread? well they may pick up the bread even if it's not made the traditional way. 60 years ago bakers controlled 100% of the bread market. ed that that's fallen to 60%. meet the other 40. it's taken several decades but machines like these have become more sophisticated. able to perform more and more of a baker's task. do it faster and cheaper. and obviously the french are supporting it. >> that's not because the industrial bakers simply offer a cheaper bread it's because they have gotten much better at it. >> you want proof? a couple of weeks ago french television stride an experiment. in a blind taste test noted chef was given four baguettes.
two assistanal two industrial. that's industrial. young people he is specially changed their eating habits and bread is no longer a priority except as the sandwich. sadly, though the french no longer seem to care who or what is making their baguette, don't despair they're still eating them. >> ten billion baguettes a year enfrance. >> in this busy kitchen in brooklyn, new york, life is a daily grind. and from ground meat comes meatballs. lots of meatballs. how many meatballs are you making a day? >> it's out of control. 7,000 meatballs a day. >> no.
in 54 varieties. >> we have thanksgiving meatball, three turkey meatballs with gravy and sauce over mashed potatoes. something that i crave all year around. >> after 20 years of friendship daniel and michael can finish each other's sentences. >> every culture celebrates meatballs. >> nobody kicks a meat bull out of bed. >> just as easily they realized each other's life long dream of owning a restaurant together. the meatball shop. >> i compare meatballs to new york yankees. they're classic, they always win. that's just sort of the way -- >> unless the red sox win. >> right. >> these guys really hit one out of the park. since opening the meatball shop in 2010, they now have five locations around new york city. does this surprise you or know we're on to something here. >> you ever throw a party and
you have that anxiety that no one is going to show up? >> every time. >> we had like $500,000 party it was all borrowed money. >> the guests came rolling in. meatball specialty restaurants are now everywhere from california to connecticut. meatballs have taken off. meatballs are hot. and some people are kind of pointing at you. >> i think there was a meatball wave coming. and like surfers, we caught the wave. the truth is the meatballs were there. >> call it dinner, one thing for concern meatballs are on a roll. >> that's a good sandwich. >> osgood: just ahead. there really is a gerber baby. ,,,,,,,,,,,,
>> osgood: a face guaranteed to have folks cooing "oh, baby" cutest little baby face. over a particular baby face that rita braver will now tell us about. >> for meeting web's special nutritional needs through the years as made gerber baby specialist. >> the face that launched a billion oohs. the little children with chubby cheeks is known as the gerber baby. seen on shelves in 63 countries. but what many people don't realize is that face wasn't the idealized creation of some clever advertising executive. it's a portrait of a real baby. and her name is anne turner cook. >> i always had that expression with my mouth hanging open. kind of a quizzical expression.
>> now, 87, she was just a few months old when a connecticut neighbor, artist dorothy hope smith, made a sketch of her from a photo similar to this. and in 1928 entered it in a contest held by a canning company looking for a baby to advertise its new product. when did you realize that you were the gerber baby? >> when i was very young i probably was about three years old when mother pointed out the baby food jar and said that was my ticketer. i thought it was quite a lovely thing. >> is everybody's idea of the perfect baby. >> the original pencil sketch is treated like a holy relic at gerber headquarters in michigan. maryland knox is c.e.o. >> is this possible that this picture really had a role in the
success? >> there's little doubt. that face is honored as, we're doing the best for our child. >> no wonder the face is carved in stone near the main entrance. but cook's not the only v.i.p. in this great american success story. >> it is how -- meet sally gerber now 86. she was just a few months old in 1927 when her mother, dorothy, was struggling to make fresh baby food by putting peas through a sive. >> my father is in the canning business, we can do that in a minute at the plant. she said, well, why don't you. >> gerber baby foods was born. over the next 85 years growing in to the multi-billion dollar company it is today. as for anne turner cook, she became a high school english teacher and is now a great
grandmother. her famous portrait a constant source of pride and amusement to her family. >> my own children would go through grocery store they would point to the gerber baby food they would say, that's my mother's picture, who whoever was walking by. i didn't know whether to stop and explain because it's kind of complicated story or just grin and go on. >> the artist, dorothy hope smith reportedly received just a few hundred dollars for her drawing. but in the early 1950s, anne turner cook, was compensated for her role in the gerber saga. >> it was enough to make a down payment on a modest house and to buy our first car. >> after she retired from teaching anne wrote series of mystery books in her adopted state of florida. how to she's working on her memoir, which begins, of course, with the story of how she became one of the most recognizable babies in history.
why do you think people love it so much? >> it's because it reminds them of their own babies. everybody says, my baby or my grandchild looks like the gerber baby. and it doesn't matter the ethnicity. i say, yes, i'm sure they do. i can't think of anything nicer than to be a symbol for babies. and that's what i think i became. >> osgood: coming up. >> this is a thief. >> a challenging new role for actor kyle maclachlan. >> thank you. smoke?
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tracks. call those two tracks hollywood and vine. how he balances the two what tracy smith went to find out. >> i'm going to let you in on a little secret. >> say the name kyle maclachlan man repeople recall the quirky fbi agent "twin peaks." >> damn good coffee and hot. >> i can't do this. >> or maybe the cold fish husband on the monster cable steer rees "sex and the city." >> accept the fact that i'm not sexual a person. >> or twisted next door neighbor on ""desperate housewives." >> sometimes guilty is small price to pay for happiness. >> in movies and tv kyle maclachlan is seldom the square jawed boy scout he appears. >> one moment please. >> it figures that what he does off screen is just as unexpected. >> grab a little bit of this. just squeeze the inside. >> don't eat the outside?
>> it's sweet. >> very sweet. >> look at these. >> the actor is also a wine maker. here on his home turf in washington's columbia valley. >> i could have sold that on ebay. >> since 2005 maclachlan along with wine maker has produced about 400 cases of wine a year. the hands on deal. >> what are dedoing? >> pulling out everything that is not -- stems and things like that. >> he's involved in every step from sorting the grapes on occasion to tracking the progress of the aging wine as it ripens in the cask for a few years. >> this is a thief. this is the way you pull out samples from the barrels unobtrusively. >> it takes a lot of tasting and mixing of different wines to make the perfect cabernet blend. >> yes, please. >> the process took some getting used to.
>> we do these blending trials they will literally layout 25 glasses we go through each one. and first time i did this i swallowed, oh, no. when i went to write my notes i was like, i can't see the paper. i learned very quickly better to spit. >> the result is this. a wine he calls pursued by bear, the name comes from a stage direction in shakespeare "the winter's tale" exit. the 201 vintage basically just grape juice is already showing promise. >> that is nice. >> three weeks in the barrel. >> i'd drink this now. >> like his wine, the maclachlan's career took a bit of time mature. born in central washington state in 1959 kyle maclachlan was the oldest of three boys. he considered career in business before he was drawn to acting at the university of washington he didn't exactly knock 'em dead.
>> i was the worst one in the class. >> come on. >> oh, man. talk to my classmates. >> they would say he was good enough to land the lead in david lynch's 1984 sci-fi action movie "dune." >> one cannot go against the word of god. >> it was a big screen, big budget, big time flop. >> were you crushed? >> i didn't know enough to be crushed. i just assumed that it of going to be this major hit whatever that was going to be is going to be. when it came out it wasn't it was like -- >> you adjust ♪ >> another lynch film, 1986's "blue velvet" rebooted his career. and "twin peaks" made him a household name. his latest project is a bit less glamorous. >> when you see the words actor and wine maker in the same sentence you might think vanity
project w. kyle maclachlan you'd be wrong. the wine making began as way to stay closer to his aging father, kent. >> this galvanize me to get back here and see him. spend time with him. it worked. >> that extra time was a gift. in 2011 kent maclachlan died suddenly at the age of 77. >> i look back now i say i'm so, so grateful for that being able to share that time with him. it turns out it was very important. >> there were other blessings as well. as an actor, kyle mclock lone has endured his share of criticism. >> you go for it, don't you? >> try to. >> but nothing could have prepared him for his first review in the industry bible, wine spectator. >> looking through it. i came on this thing i saw purr viewed by bear. somebody has a wine named like mine. that was my first reaction.
i got a 91 -- wait a minute. that's my wine. it was like i just read the greatest review of a film that i'd been in. it was like -- >> does this feel like home? >> yes. it does. feel very centered here. i know the area. it's in my body. >> did you ever see living here full time? >> no. i wouldn't go that far. >> he still has a day job and a home in new york city. but now there are other reasons to keep his wine flowing. when mclack lone and wine had ha son the proud new papa started a special vintage, called baby bear. he's hopeful the wine making that brought him closer to his dad will do the same for his son. >> maybe he'll have an interest, maybe he'll want to learn about it when he's a little older. >> the man who built career on complex characters now makes wine for the simplest reason of
all, love. >> osgood: up next, barbecue with haatrial fibrillation -- an irregular heartbeat, not caused by a heart valve problem. that puts jim at a greater risk of stroke. for years, jim's medicine tied him to a monthly trip to the clinic to get his blood tested. but now, with once-a-day xarelto®, jim's on the move. jim's doctor recommended xarelto®. like warfarin, xarelto® is proven effective to reduce afib-related stroke risk. but xarelto® is the first and only once-a-day prescription blood thinner for patients with afib not caused by a heart valve problem. that doesn't require routine blood monitoring. so jim's not tied to that monitoring routine. [ gps ] proceed to the designated route. not today. [ male announcer ] for patients currently well managed on warfarin, there is limited information on how xarelto® and warfarin compare in reducing the risk of stroke.
xarelto® is just one pill a day taken with the evening meal. plus, with no known dietary restrictions, jim can eat the healthy foods he likes. do not stop taking xarelto®, rivaroxaban, without talking to the doctor who prescribes it as this may increase the risk of having a stroke. get help right away if you develop any symptoms like bleeding, unusual bruising, or tingling. you may have a higher risk of bleeding if you take xarelto® with aspirin products, nsaids or blood thinners. talk to your doctor before taking xarelto® if you have abnormal bleeding. xarelto® can cause bleeding, which can be serious, and rarely may lead to death. you are likely to bruise more easily on xarelto® and it may take longer for bleeding to stop. tell your doctors you are taking xarelto® before any planned medical or dental procedures. before starting xarelto®, tell your doctor about any conditions such as kidney, liver, or bleeding problems. xarelto® is not for patients with artificial heart valves. jim changed his routine. ask your doctor about xarelto®. once a day xarelto® means no regular blood monitoring --
no known dietary restrictions. for more information and savings options, call 1-888-xarelto or visit goxarelto.com. >> osgood: when you live much of your life on the road, you make a point of remembering every pit stop serving great food. which is exactly what sunday morning's wynton marsalis as done. ♪ >> barbecue is america's food, like jazz, then this is the beg easy. this tiny texas town smoke and smells billow from four historic barbecue joints. and they're all considered some of the best in the world. on a recent road trip between gigs in houston and austin, i stopped for a roadside meal with my friend, brother and long time
road companion, frank stuart. something we've done many times before. by trade, frank is a photographer. for 30 years he's crisscrossed his bountiful country with me documenting our lives as musicians and making it all look deceivingly glamorous. a place i told you about. we're going to see frank, but he's also a memphis blues man who knows everything there is to know about barbecue. >> good barbecue down here in texas. >> years ago he helped create with a new orleans native the bible of barbecue books, smoke stack lightning. >> this is better than louisiana? >> pretty much. today we met up with the modern ambassador of barbecue. daniel is the barbecue editor of texas monthly. >> y'all ready for barbecue today? >> more than ready. >> give us two slices. >> he's the country's only full time barbecue critic for a major
publication. >> we're going to see if this matches up with louisiana. >> let's see. >> ready to dig in? >> us ha goal was to teach us southern road dogs a thing or two about texas barbecue. >> they didn't have any refrigeration the meat that was left over was starting to get rank. put a lot of salt and pepper on it, prolong its life. >> let me open? >> at the market the pit boss exemplifies what central texas barbecue has to offer. acres of -- fuel fires that smoke bris coats and prime rib for hours. result so close to perfection that sauce is not only not needed, it's not allowed. >> i like the fundamentals of it. it is all about the simplicity and the meat. >> got to realize how it works.
>> here in lockhart people can argue all day which is their favorite. but there's only one owned by the same family four generations later. >> 81 years. >> what is the key to the long event and success? >> we love each other. >> today the joint is run by kent block and his son. but his soul belongs to grandma norma jean and paparazzi. >> i'm standing on their shoulders trying to continue to cook the way they taught us. >> in the business that tradition is called low and slow cooking. their meats are often smoked almost three times longer than most. >> you just got to dive right in. >> technique even an amateur can appreciate. >> oh, yeah. you thought it was going to be tough. so tender. when it smokes low and slow like this it all starts to melt, fall apart, you can just pull it
apart. >> like a cake or something. >> who is to say those extra hours on the smoker are all that family love that really makes the difference. >> the best in the world. i learned a lot from them. they have worked hard. taught us so much about how to treat our customers and our friends and our family. >> i couldn't be any prouder of these two than i am. i hope they enjoy what they're doing. ♪ with with folks like the blacks and sought after brisket is hard not to leave lockhart feeling full in more ways than one. and for traveling musician on the road, that means it was a very good day. yes, it was. ♪
that's remarkable that so much energy is, is wasted. streetline has looked at the problem of parking, which has not been looked at for the last 30, 40 years, we wanted to rethink that whole industry, so we go and put out these sensors in each parking spot and then there's a mesh network that takes this information sends it over the internet so you can go find exactly where those open parking spots are. the collaboration with citi was important for providing us the necessary financing; allow this small start-up to go provide a service to municipalities. citi has been an incredible source of advice, how to engage with municipalities, how to structure deals, and as we think about internationally, citi is there every step of the way. so the end result is you reduce congestion, you reduce pollution and you provide a service to merchants, and that certainly is huge.
how quickly does this need to be picked? >> it's a race against time. >> chinese-american tea buyer charlene was our guide. she took us past racing water up in to the mountain side. in southern china fujin province. >> as we walked up through the hills, motorcycles filled with sea are passing seems like tea is everywhere. >> yeah. this area has been complete low specialized. not just in tea but this one type of tea. about the -- much like wine it's very important. >> where it's from. >> the climate, the landscape, rainfall, temperature. really factors in how it will taste. >> the elements here are just the right mix for a type of uulang tea which is known for having floral, almost other kid-like notes. every year during the peak fall harvest, charlene visits the wang family, no relation.
she eats with them, stays with them ultimately she'll buy their tea for her company tranquil tuesdays. >> it's really important to develop a personal relationship with the people you're trusting to grow the leaves and produce it. >> the familiar low's mother has labored in these fields the last 15 years. this long stalk should be cut short, she explains. you just pick the top part of this here? >> they replant these bushes every seven years or so. and can harvest them three times a year. can you tell if this is going to be good tea while you're picking it? you say it will be good. after the tea leaves are picked, they're spread out and wizard or dried in the sun. depending on the sun's intensity leaves spend as few as five minutes in the stage before they're brought indoors and put
in to giant tumblers to release flavor. after almost 20 hours of care, the leaves are roasted and stems removed by hand. it's tedious work. tea was first used in ancient china as the medicine. it was a gift to the emperors as far bag as 1,000 b.c. even modern markets have a distinctly old fashioned feel. loose leaves are weighed as they have been for centuries. >> you can only evaluate by taste, but the taste is going to let you know. >> at times, it seemed more rough than refined. particularly when the bargaining begins. >> some things are universal. from the moment that it's
planted then picked to when it winds up in that pot it can be a sign of hospitality or a nod to history and tradition. there's just so much that goes in to a simple cup of tea. >> something small is suddenly huge. >> smells so good in here. yes, those brightly colored meringue sandwich cookies from paris are now everywhere in america. french pastry chef francois makes 60,000 macaroons a week and ships them all over the country. >> people are obsessed with them. >> i think because they are pretty. >> and pretty tasty, too. >> is it normal that my mouth is watering? >> yes. you're getting excited.
>> excited about something so seemingly simple, almond flour. sugar, egg whites, all sandwiched together. there it is. >> perfect. >> getting them perfect is less about cooking and more about chemistry. even the weather outside is a factor. >> if it's raining the shell will be too soft. if it's too cold the shell will be too hard. >> rain or shine, these cookies are hard to resist in any flavor. >> this one is vanilla, pumpkin. it will be crunch. this one is passion fruit. >> did we mention chocolate. >> very dense, very intense chocolate. >> that's it. right there. >> each one is a bit different. >> perfection. wow. thank you.
america is thanking the chef, he says his sales are up almost 30% this past year alone. might just call it a lib or of love. >> so much more than a cookie. >> you love the macaroon. >> yes. >> i can tell. >> osgood: coming up -- tasting history. >> osgood: how sweet it is. i'm a monster! agh! no! agh! of nescafe clasico stir what's inside of you. ♪ [ engine revving ] [ tires screech ] ♪
impact wool exports from new zealand, textile production in spain, and the use of medical technology in the u.s.? at t. rowe price, we understand the connections of a complex, global economy. it's just one reason over 70% of our mutual funds beat their 10-year lipper average. t. rowe price. invest with confidence. request a prospectus or summary prospectus with investment information, risks, fees and expenses to read and consider carefully before investing. >> osgood: since the beginning ever time, making beverages from bees and fruits and grains of every sort. and something else. john blackstone as a taste of honey. >> let us drink a toast to the bees. before there were vineyards there was honey. before there was wine, there was
mead. >> since mead is made from honey instead of grapes. >> at the gordon hull gathers honey to make a dry sparkling mead that could be mistaken for shammer. >> without the bee we're making grape wine or crider or something else. >> nissan cruz, california, wine maker uses great vats of honey to produce mead alongside grape-based wine. >> there's no other ingredient. mead is probably the oldest fermented drink. >> height of the popularity in the middle ages clearly making a come back. >> i'm very interested in history, tasting mead is like tasting history. >> in sunnyvale, california, the tasting room has become gathering police for mead experts, don drake is a regular.
>> crystal clear flavor, you can just tiny hint of citrus then a toasted back note and honey makes it last a long time. >> rabbit's foot owners produce a startling 'a of alcoholic drinks to start with honey. >> this is a golden strong ail. >> small taste. >> i'm working today. >> you don't have to drink it all. that's maria's favorite. >> tell that's made with honey. >> absolutely. 45% honey but not sweet. >> right. a little sweet but i finished it. a tough job, but somebody's got to do it. >> nothing else in there but washington wild flower honey. very flagrant, like walking in to a guard glenn wild flowers are in there. >> people are drinking it, liking it, people are asking how they can get more.
and the next thing you know i'm in my garage in sunnyvale making 200 gallons a year and giving it away. >> in 2001 paul quit his job in hi-tech betting his future on a drink from the past. >> lots of stories about businesses starting in garages in silicon valley but not making an alcoholic drink. >> it took on a life of it's own. >> it's not beer. it's not wine. >> it's mead. >> for a place producing an ancient drink, rabbit's foot is ip unlockly location, silicon valley office park. with the daughter at the labeling machine, rabbit's foot grown in to one of the most successful mead producers selling about 18,000 cases each other and growing. >> this is you're going to get a lot of sweetness, chocolatey and raspberry. >> smells like a brandy or --
exactly. that's what it's intended to be drank like. >> what people knew centuries ago we're now rediscovering. that money can proceed -- honey can produce quite a buzz. >> osgood: story from correspondent john blackstone. now, to bob schieffer in washington for look what's ahead on "face the nation." >> schieffer: we'll have secretary of state john kerry on historic deal reached with iran overnight. >> osgood: bob schieffer in washington. more on what you've seen here today along with recipes from food and wine magazine to go our website cbssundaymorning.com. ♪ [ male announcer ] give 'em a gift they'll love. get this bosch drill for only $99 at lowe's. ♪ [ female announcer ] if you love natural creamers, you'll love coffee-mate natural bliss. it makes coffee delicious
with only four simple ingredients -- milk... cream... sugar... ♪ ...and a touch of flavor. ♪ simply put, it's everything you need for a delicious cup of coffee. coffee-mate natural bliss. coffee's perfect mate. naturally. nestle. good food, good life. am i forgetting something? no holiday's complete without campbell's green bean casserole. wish you were here. ♪ [ doorbell ] [ gasps ] ♪ [ gong ] [ wisest kid ] m'm! m'm! good!
♪ [ male announcer ] 1.21 gigawatts. today, that's easy. ge is revolutionizing power. supercharging turbines with advanced hardware and innovative software. using data predictively to help power entire cities. so the turbines of today... will power us all... into the future. ♪ >> osgood: we leave you this sunday morning before thanksgiving among some safe and sound wild turkeys at the woods nature preserve near buffalo,
new york. >> osgood: i'm charles osgood. we wish all of you a happy and bountiful thanksgiving. and hope you'll join us again next sunday morning, until then, i'll see you on the radio. 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 ♪ kiss that boring bird goodbye ♪
i'm anne makovec. and i'm phil matier. good morning. 7:30 on sunday, november 24th. thank you for joining us. >> well, there's a lot of news to cover in the next hour first up, bart, what a terrible week and what's ahead for it. contract meltdowns, plus a computer glitch that shut down the whole system >> we're going to be joined live in studio to talk about what is nextment. looks like things are different this time around. we'll explore that. the