tv CBS News Sunday Morning CBS November 23, 2014 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 "sunday morning," a special "sunday morning," annual foodish you. invitation to eat, drink and be merry. most of us are looking forward to traditional thanksgiving dinner. some experts are lard at work trying to anticipate foods that we'll be eating in years to come.
david pogue will be reporting on our cover story. >> pep pew lakes grows we're going to have to consider new forms of food. grown in labs, computer generated, drinkable meals and insects. make things with flu with ground up bugs. come up on "sunday morning" a toast to the future of food. >> osgood: spam has never been part of traditional dinner. food that gets no respect in some places but they love it ip at least one. >> go ahead and laugh, spam is used to it. has plenty of fans in a place you're probably dying to visit. hawaii. that's right. the islands are spam-aholics paradise. >> this is what everybody comes
for. >> hawaii's spirit in a can. later on "sunday morning." >> osgood: cutting class is frowned on. not so at the cooking school seth doane has just been to visit. >> here, precision is pride. students come to school with knives not books. and learn true craftsmanship takes awhile. how long did it take you to be able to do this? >> ten years. >> may resemble marshal art training but this is learning how to cook in japan. later on "sunday morning." >> labelle cuisine is specialty of a very amateur cook and very talented singer. tracy smith. ♪
>> no matter what she's doing, patti labelle gives it her all even at the grocery store. aren't there days that you want to go to the grocery store in sweat pants. >> i never walk around the house in sweat pants. >> ahead this "sunday morning." patti labelle cooks and dishes. >> osgood: from soup is nuts to beginning to the end and everything in between. keep adding new foods and flavors every step. susan spencer from "48 hours." >> are you making more flavors now than you ever have before? >> many more. literally hundreds of flavors. >> after 145 years, campbell's is souping things up. you have actually designed soup to go with watching a football game? >> we have. >> from soup to nuts old
favorites with new flavors. ahead on "sunday morning." >> osgood: serving up those stories and more. here are the headlines. here are the headlines. >> long wait goes on in st. louis and grand jury deliberation continue to the shooting of michael brown. there's still no decision as to whether officer darren wilson will be indicted. protests continued last night. marion barry the mayor of washington, d.c. has died. he was a civil rights activists and, he certained mayor for life also remembered far this grainy 1990 video showing smoking crack cocaine in a hotel room. marion barry was 78. speaking to reporters,
washington mayor elect said of him, he lived the way he wanted to. iran says it will be impossible to reach a deal with world powers to end the stand off of the nuclear program by tomorrow's deadline. iran incysts to produce energy not bombs. buffalo, new york, is bracing for more weather. is warmer temperatures and rain which could melt several feet of snow leading to serious flooding. new york state is sending in troops. now to the weather for the rest of us. severe storms are expected not southeast and scattered showers up the mississippi river. mountain west looking at snow. the week ahead mostly clear travel conditions for thanksgiving except around upper midwest.
to have. it could be. our cover story of david pogue. >> most folks really like food. trouble is, we can't keep eating the way we're eating if we're going to keep breeding the way we're breeding. we like meat. it requires a crazy amount of land, water and energy. and all that meat isn't actually that good for us. something will have to give. maybe we'll eat meat grown in a lab. or made from plants. maybe we'll take a cue from meagan miller. >> these are chocolate and cricket flour. >> made from ground of bugs. >> correct. >> yes, sells cookies made from cricket flour. the future of protein is bugs.
>> people all over asia, latin america, already eat insects as their diet. >> farm like organic. >> sort of earthy. >> it's crickety. how much kick set there. >> there's a lot. >> each one of the cookies has probably 25 crickets in it. where do they come from? 8-year-old boys with jars? >> yeah. >> where does she get all those crickets? from cricket farms, of course. crickets are loaded with protein but they're much quicker to raise than cattle. just six weeks require much less land and water. >> this is excellent pumpkin pie. >> soon discovered cricket flour recipes is like regular flour recipes which is the idea that
you're eating bugs. >> the cobbler? >> yes. not all food future wrists thinks bugs are the future. we'll drink our nutrition. >> it's a staple food. maximum nutrition with minimum effort and cost. >> what is in it? >> everything your body needs. >> using electrical engineer rhinehart resent the time to take away from his food to buy food, prepare it, then clean up. soylent, nutritionally complete, environmentally sound and very bland. >> i did a lot of research and collect what would be necessary for the body to be healthy. >> there is one issue, comparisons to a futuristic grim movie. >> most people think that soylent is a loaded name far your company and your product.
all i can hear is charlton heston going, soylent green made out of people. >> well, there are no human remains in the product. >> glad we got that cleared up. >> they shipped out three million meals this year. when you order soylent you get a bag of powder, a little bottle of oil and -- >> user manual. >> it says, version 1.1. >> we started shipping 1.2. >> you have cooked entire day's worth of food. >> here's to nothing. well, it's like drinking blended chemicals. it's a little gritty. if you think that powdered bugs and drinkable meals sound unappetizing you'll be happy to
hear that the future of food science isn't so radical. >> regular people. >> at least one new food technology designed to work with the ingredients we have now. the result of an unlikely collaboration between bon appetite magazine and watson. that would be watson, computer that beat the humans on "jeopardy" and won a million dollars. adam is the editor and chief and lead engineer. >> what is chef watson? a huge bull canning computer? >> it has six arms. and a spatula. >> watson is a super computer. magazine's editors send 9,000 recipes to the silicon head. based on those proven combinations can now invent new
recipes. based on starter ingredients that you specify. >> software unable to taste anything wouldn't that be considered a draw back for a cook? >> well, can't taste anything but knows a lot of things about in greed cents. >> data that we probably never think of. >> soon we'll be able to try chef watson on the web. for now only vol untears can test it. >> say,. >> may be small but got enough room for a culinary super computer. >> what is it that you already made that we'll try? >> general pork and apples. >> chef watson produced 100 different recipes that involves pork chops and apples. >> using some fresh herbs, "time." >> that was watson's idea? >> 15 minutes later pork shop
was ready to serve. >> oh, man. that is so darn good. a little brit digital. >> i wanted to give chef watt cona spin myself. >> i have requested that make a new holiday treat that has never been made. how about apples. >> guys have ingredients here? >> let's get going. >> there you go. happy holidays. >> happy holidays guys. >> osgood: ahead the art of the fruit plate.
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this holiday season, give thanks to the pets who inspire you. at petsmart, save up to 20% on select specialty pet habitats and essentials! petsmart®. up to 27% more brush movements. patented sonic technology with get healthier gums in two weeks. innovation and you philips sonicare save when you give philips sonicare this holiday season. >> osgood: a football has inspired lots of still life art over the year. but none quite on the scale of the name martha teichner. >> moscow, idaho, was named not for the city in russia but the one in pennsylvania. peculiar, right? so it should come as no surprise that moscow, idaho, is home to artist roger rowley whose medium
is fruit plates. weird. when you see this it's like an explosion. then you say, wow. >> that is sort of what i was imagining, to be overwhelming, visual experience. >> like a giant kaleidoscope, or intricate stained glass windows. >> starting from the earliest ones in january then go down all the way to the end of december. >> a calendar of color. >> it goes from relatively warm yellows and oranges in to the deep rich blues and dark berrys there is this rainbow and immediately that is the season is apparent. >> each one has odd detail to reveal. or austerer to tell. what is this one with the black blob at the top?
>> my cat loves melon. just happened to get. right when i had the camera ready like fine, here you go, snap. >> why fruit plates? ten years ago when this began the answer was simple. to convince his kids to eat fruit. he set for himself, nothing too fancy. >> i wasn't trying to pick the perfect fruit. i was trying to be true to what it is you buy in the store, the farmer's market. >> the saturday market in moscow, idaho, some of the most luscious fruit imaginable. do you ever look at the shapes and the colors of the things that are available in terms of, this is my paint and these are my pigments. >> certainly. the orange of an apricot against
the blue of a blueberry. >> the market just happens to be next to the gallery where the fruit plates were being shown. look at that blood orange right there. people do make the connection between what is outside and what is inside. no accident since roger rowley is its director. >> i think it's true artist who can figure out how to make art out of their kid's breakfast. >> that is the question after all. when does a plate of fruit stop being breakfast and start being art? >> i put it on the breakfast table and it would get eaten or not eaten. just be more conscious about arranging this. maybe the kids will eat it if they see the thing that looks interesting. at least a year of me doing that before i ever took a photograph. >> by then roger could see the
whole project in his mind. hundreds of fruit plates photographed in exactly the same way at his back door. he takes his pictures snapshot style. capturing shadows, reflections. the seasons, the weather leave their signature on his work. you didn't go through any kind of agony of making art. >> no. it's very intuitive. you start with the natural forms whether it's an apple or a pear or apricot. you have these natural building blocks. >> leaving one more question. when does a plate of fruit stop being art and start being breakfast. >> osgood: next, looking
breakfast. >> osgood: next, looking sharp. rds card makes it so hard to get a seat using your miles. that's their game. the flights you want are blacked out. or they ask for some ridiculous number of miles. honestly, it's time to switch to the venture card from capital one. with venture, use your miles on any airline, any flight, any time. no blackout dates. and with every purchase, you'll earn unlimited double miles. from now on, no one's taking your seat away. what's in your wallet? from now on, no one's taking your seat away. sir, we're going to need you on the runway. (vo) theraflu starts to get to work in your body in just 5 minutes. (vo) theraflu breaks you free from your worst cold and flu symptoms. (vo) theraflu. serious power. and discover an exciting combination of tastes. rich, dark chocolate covering soft centers. flavored with exotic fruit juices. it's chocolate and fruit flavors like you've never experienced before. discover brookside.
let me get tyes?straight... lactaid® is 100% real milk? right. real milk. but it won't cause me discomfort. exactly, no discomfort, because it's milk without the lactose. and it tastes? it's real milk! come on, would i lie about this? lactaid®. 100% real milk. no discomfort. and try lactaid® supplements with your first bite to dig in to all your dairy favorites. >> osgood: cutting class would be a bad idea. seth doane has found in osaka. >> call this precision may be an understatement. here no detail goes unnoticed. no flourish is too small and slicing a dicon radish exactly one millimeter thick is, well,
expected. >> i'm nervous. >> sung yung park came from korea he learned to peel vegetables in his words toilet paper thin. how long did it take you to learn how to do that? >> three years. >> after all this is cooking school in japan. country that gave us the samurai and more recently the cable show "iron chef." students repeat, welcome to a restaurant before class. they should probably be wishing each other good luck, they are graded on every detail. temperature of food, speed of service and creativity. the man behind the demanding stan cards is yoshiki tsuji. when you were a little boy did you know that you were going to wind up running this school?
>> in my kindergarten days, i wrote, i am going to take over and make best cooking school. >> did you love to eat, love to cook in kindergarten. >> i was completely brainwashed. >> brainwashed because his father, shizuo tsuji, was one of the most famous food journalists in japan. his writings fill books. >> this is some book. >> he studied in the u.s., spent his time as new york investment banker taught him the business of running the school. more than 3,000 students and campuses across japan and in france. in this classroom, first year students are learning how to clean the poisonous blow fish. >> there's quite a bit with this blow fish. if you serve the wrong part it could be deadly to the diner.
>> aware of the need to be careful even the blood on my gloves have toxin residue. a three-year program they learn japanese cuisine, french, chinese, eye tallian and desserts. >> making the japanese cake resemble flower was not as easy as it looked. in enstruck for says it took him ten years to master this. obsessive attention to detail what makes exquisite japanese craftsmanship he tells us. that obsessive attention starts at the top. so much so that he eats out of the respect for the food and
chef. he claims he's not always so serious. >> i eat mcdonald's once a week. >> you give it that sort of respect. >> there's a difference when i eat casually. when i eat professionally i'm focused. >> he expects that very same focus from his students. >> osgood: seth doane. from soup to nuts chefs are transforming many traditional foods as susan spencer of "48 hours" will show us. starting right now. >> this unassuming little soup just might bowl you over. >> it is chunky beer and cheese with beef and bacon. >> how is that for a mouthful? >> this is guys watching a
football game. >> you've designed a soup to go with watching a football game? >> we have. mark alexander, president of campbell's soup north america says the chefs in the test kitchen enare encouraged to soup things up. >> we're making many more flavors. hundreds of flavors. >> after all, the country is growing more diverse by the minute. what are some of the more adventurous ones here. >> i don't know if you're in to jambalaya, buffalo style chicken. >> the new packaging is a little uncanny. but with two billion containers of campbell's soup sold, there are some old stand by recipes the company wouldn't dare touch. like chicken noodle made with engineering precision.
>> chicken noodle soup has 2 feet of noodles in every can. it has been measured, it's true. >> i can see people at home opening a can of soup lining it all up. >> i recommend it. another mind boggling trade secret lurks in every can of chunky sirloin burger. >> there's 'brought eight or ten little mini burgers in each one. each one has little grill marks. >> how can they do that? >> we can't tell you. >> tiny little grills? >> these little chefs and grills with flippers. >> you thought soup was boring. nope. soup's on. and somewhere andy war hole must be smiling. . >> osgood: still to come. >> the rainbow of spam. >> i know.
>> osgood: what's on the menu, first thing you want to know at the restaurant. the answer is always right here. well, almost always. rita braver has been perusing menus, p, present and future. >> if you've ever wondered what's on the menu at the best restaurant in america,. >> has been marinated. >> because at 11 madison park in new york city named number one this year. >> this is smoked fish. >> there's nothing to read.
no decisions to make. >> duck with macintosh apple. >> like the lucky diners we invited, everyone here decides to present. >> when you're in somebody's home you don't have a choice. you are not given a menu. so here you are in our home. >> most of the others 65,000 restaurants across america, a menu is essential. why are you worth saving. >> tells history. which is history of how people have eaten out over time. >> watching over the new york public lie bury, oversees a unique collection. >> the library has 45,000 menus. they date from the mid 19th
kin century. >> the collection offers arm chair diners a seat at the table of meals gone by. visit mark's saloon in toronto in 1856. or pull up a chair in boston's famed parker house hotel in 1858 enjoy an appetizer ever eel for 25 cents. the menus have great historical value. like those from the ill-fated lucitania. >> we have the third class, second class and first class all for the same meal. >> the menu from a society dinner in 1894. complete with seating charts. >> definitely see 1894 who the
bigwigs of new york society were. >> menus from high society. >> this is on the road. >> to howard johnson. >> you have a hooter's menu. who comes to see it. >> a lot of chefs come. they want to get inspiration. novelists have got to get period detail. marine biologist looking at our menus to look at the fish population based on what was being served. >> menus from the past are fascinating. >> this is a good example. >> more interested in what is being served today. >> menu is the heart and soul. >> calls himself a menu engineer, for 33 years he's been redesigning menus at hundreds of restaurants big and small. like the cafe in queens new york. >> this is the before. >> some of his tips, no dollar signs. >> i've been taking dollar signs off. because that softens the price.
>> the menu draws the eye. >> that will direct you. >> type face, print color, even the feel of the paper is important. all that may be about to change. >> i've had menus are the waive of the future. >> that's right. in which like chili's. >> what i like able to hit the button if you're a vegetarian, if you don't have to go through the meat and seafood. if you are gluten free. >> paper menus are becoming obsolete these souvenirs are all the more precious. >> you get a sense of the time and place looking at these. >> menus are wonderful keepsakes. >> osgood: next. let's order chew knees.
these. >> yes, that's a whole meal. >> hard to imagine without chinese dumplings. >> you sound like american college student. 95-year-old cecilia chiang showed us in san francisco the yank sing restaurant. when hank first came to san francisco's china town you couldn't find them here. what did pass for chinese food in america was foreign to the chinese born chiang. back in china you didn't know mu gu. egg foo yung. when a botched business deal stuck chiang with a lease for a restaurant an accidental restauranteurs was born. chiang grew up the 7th daughter of nine in a 52 room
mansion with two chefs. she wasn't supposed to cook and she hadn't until 1961 when she opened her legendary restaurant, the mandarin. introduced america to the grandeur of authentic chinese cuisine with dishes like peking duck. >> did you find that americans of adventurous eaters. >> not at all. >> at first few gave the mandarin a try. it wasn't even in chinatown. then one day powerful san francisco columnist herb caen stopped by for a meal
>> for 0 years elegant madam chiang presided over the elegant restaurant that became a manned terry stop for bold-faced names. not to mention freddie mercury of queen. luciano pavarotti and jack nicholson. you know he starred in "chinatown" he was going to mandarin. >> jack nicholson is big people. people love him. >> the documentary "soul of a banquet" shows that the food world took note from james beard to julia child to alice waters.
chiang taught them. >> she guided us through the whole menu and how we were to experience chinese food. >> even though she's retired the imperial chiang still commands authority. >> it mate be a myth that marco polo brought noodles from china but it's a fact that cecilia chiang brought respect for one of the world's oldest cuisines. tell me the truth, every once in awhile do you ever go sneak some chop suie. >> it disappear. >> i think i know who to blame.
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most recent in carnation the slow cooker is going hi-tech as nancy giles is about to demonstrate. >> step one, purchase crock pot. step two, i have no idea. maybe joe will know. >> all right. >> make a pot roast. >> that sounds great. i'll do celery. >> gist throw this stuff in there i'll leave the house and when i get home i'll have wonderful home cooked meal. >> that's it. >> bippity boop. >> during the day, i don't work 9:00 to 5:00. >> except you can. now there's an app. >> crock pot app? >> decide to come home earlier you can reset the timer. >> how long will it take this pot roast to cook? >> set mine for eight hours. >> things change. i can hit that app. go faster, right? we got to season the meat. >> salt and pepper. that's all we need? >> it's good enough for this?
>> oh, yeah. >> see you later. >> there you go. >> then moisture? >> we'll do a rub for flavor. >> i'm good to go? >> okay, thanks. >> and so the slow cooking begins. just start the crock pot with my app. and go about my day. >> it's cooking. >> raking leaves. and heading to the city for work. >> i'm checking my slow cooker. want to see if my food is cooking. it is. >> i'll see ya. say hi to your mom and dad. >> there's a lot of steps. but it's a nice ride to the city especially when you're slow cooker is busy making your dinner.
first stop, a little voice over job. which was fun. but not as much fun as imagining the meal being cooked back at home. i was so busy thinking abut my dinner by even see chewbacka. it's still cooking. see you around. or that nice policeman there in times square. >> i'm sorry i have a new slow cooker i can check it by remote. it's cooking. i know, right? see ya. home at last. at the moment i've been waiting for all day long. love it. here we go. it's beautiful. it's delicious. and it's worth the wait. >> happy low cook.
>> osgood: spam may come in 14 varieties. it's all just spam to them. not so in the place lee cowan traveled where spam goes where everything. >> there is hardly more maligned meat than spam. >> ♪ spam, spam, meat in a can. >> if you think it's a culinary punch line. you haven't spend enough time here. the hawaiian islands known for their trade winds and rainbows are also spamaholics paradise.
no state eats more. >> how are you doing today? >> on the island of kauai at the grocery store, spam is as plentiful as sun block. i can't believe how many different varieties. rainbow of spam. >> 14 flavors. >> there's spam with cheese. spam with garlic. with turkey. jalapeño and nothing says aloha quite like spam-flavored macadamia nuts. in fact taste of spam so popular in hawaii you can even order it at mcdonald's. >> we call it hawaiian prime rib or boast reef. >> hawaii's love of all thing spam started during world war ii. millions of pounds were shipped to gis in the south pacific
because it didn't spoil. when servicemen left, spam stayed. just became part of the island dining. by far favorite local dish is what is called a spam moosebe. taught him how to make it the island way. >> asian culture, western culture. everything put it all together there you go. >> spam is even entered kitchens of the touristy restaurants where ordering the spam burger is become as daring as the blue hairdo. >> what do the tourist thing? >> the best burger they have ever had. it's good. amazing. >> cocktails have a lot to do with it as well? >> spam with the ground beef was her husband's idea. music legend todd rungren. >> ♪ hello, it's me.
>> he wrote that while eating plenty of spam. >> he has been eating spam since he was little. >> really? >> better than hot dog. you can't say that. >> good folks at hormel's foods, ocean away in is pork shoulder and not much else. spam is cooked in its own can. rattle through the plant, vice president of products division. >> how many cans are coming off here? >> about 395 cans a minute. we have a spam highway right here. >> since its invention in 1937, hormel sold eight million cans.
>> the meat that you should buy. spam is different and here is why. >> march can hing the food with the quirky name always been a curious challenge, at first spam was touted for its canned convenience. then for its versatility. ♪ but it was monty python who did more for spam than perhaps any commercial ever could. >> could i have egg, bake son, spam and sausage without the spam? >> i don't like spam. >> spam's marketing director says spam may be best selling point. >> people have spam that actually created a rocket out of spam cans. make musical instruments out of spam. a lot of fun that is had out
there. >> everything is funny, horm he canl wasn't when spam entered the dictionary as word to define unwand. but the ceo says having a sense of humor about really only way to go. >> maybe our low moment with it was when we decided to sue the muppets. a movie that they put out. this had spam character that was an evil character, i think that was a turning point to say, i guess we really need to be with the joke. >> indestructible meat with its image, helped america through resection and has endured as a true slice of americana. >> ♪ in the blue and yellow can ♪ spam.
♪ >> an usual little market in new york city you just might get cold feet. >> basically every single thing in here is frozen. >> absolutely. frozen food grocery store. >> that is one giant freezer section. >> we have soups, main courses, side dishes. >> did we mention lobster? >> lobster mac and cheese, lobster pot pies, flat bread. not what you expect in your normal freezer section.
>> caramelized onion puffs. >> you've picked one of my favorites. >> store founder liz beth dekergorlay came up with this ghoul idea. >> when you were in paris you used to delight in serving elaborate meals 99% of which was frozen foods to fool people. is that the idea here? >> to give myself time to do other things. >> perhaps this is what tax determinist was dreaming of when he froze that first box of peas in the '30s. today every american eats roughly 71 frozen meals a year. still frozen duck hot dogs? >> there's a stigma to frozen food. people think of cardboard pizza and freezer burn and served.
>> everything is locked in, nutrients, the flavor. >> this is whole range of stuff, all of this is frozen. tasting is believing. >> bros else spout crumble. >> the store happily offers samples. >> that really does taste fresh. very fresh. >> next time you're stressing out over dinner, don't. just chill. which do you think you discovered first, your talent for cooking or singing? >> singing. >> osgood: still to come. in the kitchen with patti labelle. and later -- time out for the labelle. and later -- time out for the turkey. it has to offer, especially if you're thinking of moving an old 401(k) to a fidelity ira. it gives you a wide range of investment options...
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that's all i crave.e that's where this comes in. only nicorette gum has patented dual-coated technology for great taste. plus nicorette gum gives you intense craving relief. and that helps put my craving in its place. that's why i only choose nicorette. ♪ >> eat, drink and be merry. a special edition of "sunday morning." here again is charles osgood. >> osgood: consider the sample of patti labelle's music to be
appetizer far a generous portion of labelle cuisine, that's what tracy smith has to offer in our sunday pre file. >> if you didn't know better you might never guess that patti labelle has been on stage for more than 50 years. ♪ or that last may she turned 70. you don't look 70 at all. >> thank you. i don't know feel it. i feel cool. i feel really good. ♪ >> and she's trying to stay that
way. labelle has been known to bring her pots and pans with her on tour earned reputation of mod mother of soul, cooking for herself and whoever she played with, keith richards, mick jagger and the rest of the rolling stones. what did you cook for them? >> brisket, short ribs, corn on the cob, rice and gravy, peach cobbler. >> you're making my mouth water. then there was her former piano player, elton john who said loved her food so much he'd take it home and keep her tupperware. >> he would take my tupperware back to wherever he was living. of course years later i asked for my tupperware. >> you asked elton john for your tupperware back. >> at this point he can afford to buy me more tupperware. >> did you get it back?
>> he gave me a diamond ring. >> that works. >> now i'm going to do macaroni and cheese called, over the top macaroni and cheese. >> she spent years writing gospel of good eating through cookbooks, dvds and line of condiments for things like legendary mac and cheese are now all but forbidden. >> you love food. how much of a blow was it when you found out that you had diabetes? >> it blew me away. my mother died of diabetes. my aunt and my uncle they lost their sight. i knew when the doctor told me that i was going to change instantly. and i did. because i wanted to live. >> beautiful. beautiful pears. >> these days with patti labelle goes shopping in her native philadelphia she spends a lot of time in the veggie aisle.
>> heirloom tomatoes. >> and the fish counter. >> that's like music. >> do you sing while you're cooking? >> never. nor do i sing in the shower. truth is she was practically born singing. ♪ patricia louise holt was church choir veteran formed a girl group of her own in the late '50s. she used her own name until she met a record exec who liked what he heard but not what he saw. >> he was loving the way i sounded but he said, she's kind of ugly. >> unlikely solution to rename her patti labelle french for the beautiful. with nona hendrix and the blue
bells, litter just labelle. they hit it big in 1975 with lady marmalade. ♪ voulez vouz couches avec moi ♪ >> after it was released did great things i found out it was about a hooker. >> you didn't know. >> i didn't have a clue. i had no idea who it meant. it was just a hit. >> the three ladies still occasionally sing together. and eat together. like they have done since the 1950s. >> we used to do hot dogs at the apollo theaters. put them on the light bulbs to keep them warm. because i spent all my money gambling.
>> when did you guys know that you made it? >> i think first time playing the apollo. it was a big thing for us. >> having finely on the billboard, number one single which was lady marmalade. that told us that we felt like we made it. >> but they disagreed on where to go next. and two years after lady marmalade patti was reluctantly on her own. ♪ >> i never wanted to sing solo. >> you didn't? >> had to see a shrink. because i looked on stage we were all together, if anything happened it was the three of us to blame. now anything goes wrong it's just me. >> you had to get psychological help. >> patti didn't want to be a solo singer. >> you might say she got over
it. and earlier this year, she nearly brought down the white house when she was invited to sing for the president. ♪ whether she's singing or cooking, patti labelle's heart is always full. i always get the sense that you feel like you can't complain about anything. >> i better not, no. anything can be snatched from you i am so blessed. makes me want to cry. honest to god. i caught myself complaining earlier, girlfriend, you can't complain, just say "thank god."
♪ . >> osgood: coming up. hard crider. how sweet it is. eally big deal. with aches, fever and chills- there's no such thing as a little flu. so why treat it like it's a little cold? there's something that works differently than over-the-counter remedies. prescription tamiflu attacks the flu virus at its source. so call your doctor right away. tamiflu treats the flu in people 2 weeks and older whose flu symptoms started within the last two days. before taking tamiflu tell your doctor if you're pregnant, nursing, have serious health conditions, or take other medicines. if you develop an allergic reaction, a severe rash, or signs of unusual behavior, stop taking tamiflu and call your doctor immediately.
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one that helps you think differently about what's ahead, and what's possible when you get things organized. ing u.s. is now voya. changing the way you think of retirement. >> osgood: screesing apples in to cider was made in harlem. modern day artisans are making cider. >> in new york's hudson valley, andy brennan is making cider one apple at a time. brennan and his wife own erin burr cidery a mom and pop that has finest restaurants in manhattan 90 miles south lining up for bottles of the hard stuff. so this is where it begins.
using apples he's grown, bought or foraged from abandoned trees, brennan's process is remarkably simple. grind the apples, squeeze out the juice. >> every bit of the apple. in fact it's -- >> like papier-mache. >> the juice is scored for six months to one year to ferment turn in to what americans call hard cider. the sweeter the apple the higher the alcohol level. >> that will ferment around 7.5%. >> that is same as a strong beer. brennan's way of making crieder is an ode to the past. >> our forefathers, thomas jefferson, john adams, george washington they were accomplished orchardists. >> david flaherty is with washington state wine. >> they are fermenting their own cider. >> the presidents carried on cider making tradition that
started centuries earlier in europe with an else, cider was more readily available than clean drinking water. ♪ >> but by the 1920s, nearly all of the cider apples were gone. >> before prohibition hit there were tea totallers going around literally cutting down orchards by the thousands. only today 75 to 100 years later that we're getting back in to it. >> in a cider renaissance. >> this is cider's return. >> cider is the fastest growing alcoholic beverage in america. as to the core of the appeal? >> crieder is kind of a bridge between wine and beer. >> try that one. >> the smell is funky. at the queens kickshaw, self
styled pommelier. >> there's a cider for everyone. >> more than 0 different crieders. >> crieder is becoming cool. >> it's becoming so cool the couple is opening a cider only bar. naturally on orchard street. do you think there's something sentimental about drinking cider. >> everybody loves apple juice. >> exactly what it is. >> and sandler says one of the best ciders comes from andy brennan's upstate cidery. >> the cider they make is delicious. phenomenal. they put in a lot of care. >> indeed. making apple cider the same way our forefathers did takes a lot of patience. the art of bringing back a forgotten drink. >> that is so good. >> is as sweet as can be. >> good temperature, too.
>> peanuts and peanut butter has been used -- >> nuts to you. next. what do i do? you need to catch the 4:10 huh? the equipment tracking system will get you to the loading dock. ♪ there should be a truck leaving now. i got it. now jump off the bridge. what? in 3...2...1... are you kidding me? go. right on time. right now, over 20,000 trains are running reliably. we call that predictable. thrillingly predictable. blacare here early! which means it's time to start saving on christmas decorations at lowe's. hurry in now for 15% off all christmas inflatables, and $1.99 100-count holiday living lights. don't miss out on the year's best deals at lowe's. campbell's® fiesta chicken sausage and pepper rigatoni. southwest style bean & barley.
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>> it does have a kick. traditionally foods from thailand -- >> how long is this going to last? >> let's get you another -- this is nothing like that peanut butter and jelly sandwich. >> it's a spicy peanut but with grilled chicken, it makes like a sate sandwich. >> american class wick a twist of thy one of 50 peanut butter kendrick offerings. >> i think the american pallet is evolving i think it's evolving very quickly. >> the lowellly peanut out of its shell. >> it has been used in african, indian, asian cooking for hundreds of years. as those cultural influences start to develop more in the u.s. we start to do match ups with our food. >> claims some 3,000 customers
sample his nutty combinations every week. like the elvis. presumably for non-dieters. >> we've got peanut butter, bananas, bacon, add honey. >> to go over the top add a little bit of extra sweetness. >> and then he grills it. you want to burst in to song. >> a jubilant sandwich. >> the national peanut board, there is such a thing, says the average american kid will eat 15 0pb&j sandwiches before graduating high school. peanut butter is $800 million year juggernaut, what could possibly slow it down? >> arachibutyrophobia. >> say again? >> arachibutyrophobia. >> what is that? the fear of getting peanut butter stuck to the roof of your mouth. >> a fear worth getting over. to open your mind and your mouth to yummy new versions of n old friend.
>> thanksgiving all about overeating. >> osgood: in a moment. >> even main dishes is called stuffing. >> osgood: the last word. patented sonic technology with up to 27% more brush movements. get healthier gums in two weeks. innovation and you philips sonicare save when you give philips sonicare this holiday season.
>> osgood: abundance of food at thanksgiving time weighs heavily on the mind of jim gaffigan. >> thursday is thanksgiving. beginning of the holiday season. everyone seems to gain weight during the holidays. unfortunately the way i eat i find myself gaining weight for the holidays. the positive spin on my approach that it makes the holiday weight gain seem less dramatic. thanksgiving is a uniquely american hobble day. the canadians have thanksgiving but i think they have theirs in october or something. i don't think they celebrate 4th of july.
thanksgiving is intended to be about gratitude, day of gratitude. thank god there's a day for us to focus on being grateful because i'd hate the idea of having to be grateful year around. >> the juicy bird and comes to the table in all it's glory. >> we express by over consuming turkey, assortment of side dishes of course pie. little complexity to the concept of thanksgiving holiday. very little effort went in to the manning. >> how about thanksgiving we just eat a lot. >> but americans do that every day. >> what the we eat a lot with people. >> thanksgiving is all about over eating. even the main dishes is actually called stuffing. stuffing? what names did they turn down, cram it in?
>> stuffing is going to swell so give it room. >> some parts of the country people call stuffing dressing. actually the term stuffing makes a lot more sense than dressing. which normally refers to something done exeter physically rather than internally. by calling it dressing instead of stuffing it almost seems purposely hiding location where the dish is actually cooked. borderline dishonest. here is your dressing. admittedly i'm in the completely comfortable with the fact that stuffing or dressing is actually cooked inside a dead animal. i'm not sure how that is supposed to be appetizing. basically shoving a loaf of bread up the carcass of a turkey. this is a rather humiliating thing to do, talk about outrage of personal dignity. i bet turkey never finds out about this practice of stuffing. you guys are going to kill me? it's going to get a lot worse.
happy thanksgiving everyone. please pass the dressing. >> osgood: jim gaffigan, new book called "food: a love story" now to bob schieffer for a look what's ahead on "face the nation." >> schieffer: latest on the situation in ferguson, missouri. from washington, the latest in the fight over immigration reform. >> osgood: bob schieffer in washington. by the way, for more on any of these stories that you've seen here along with thanksgiving recipes from the pages. next week on "sunday morning." ♪ >> the bigger they become. >> osgood: paperback writers. we found lower co-pays... ...and a free wellness visit.
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and for dark spots rapid tone repair. i guethought to the acidity much in any foods. never thought about the coffee i was drinking having acids. it never dawned on me that it could hurt your teeth. my dentist has told me your enamel is wearing away, and that sounded really scary to me, and i was like well can you fix it, can you paint it back on, and he explained that it was not something that grows back, it's kind of a one-time shot and you have to care for it. he told me to use pronamel. it's gonna help protect the enamel in your teeth. it allows me to continue to drink my coffee and to eat healthier, and it was a real easy switch to make. thanks for protecting us from trash cans & chair legs, and helping us appreciate your enthusiasm. this holiday season, give thanks to the pets who inspire you. at petsmart, save up to 20% on select specialty pet habitats and essentials! petsmart®.
>> osgood: i'm charles osgood. we wish you and yours a great thanksgiving day hope that 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 ,,,,,,,,
>> live from the cbs bay area studios, this is kpix 5 news. >> good morning. it is 7:30. thanks for joining us. i'm and neck bridge. >> i'm phil midtier. >> and i'm mark kelly. >> we have a lot of news, including obama's executive action and. this is seen as a dream come true. for republicans, they're seeing it as a slap in the face. we'll break down the new rules and hear it from the republican. >> and we'll look at what congress is expected to do next. >> and we are also talking a look at shale oil. possibly dangerous but it is headed
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