rosemary ellis good morning. >> good morning. >> was it frightening looking at this? >> it is scary. 48 million americans get sick from something they eat, more than 3,000 die mainly the elderly and small children because they're vulnerable. our food safety system is not remotely air tight. there are huge loopholes and not enough safeguards. >> this will increase as we import more from different places? >> we're importing more every year, the budget to inspect foods are decreasing but one great thing happened in the last couple of weeks i'm happy we were a part of. we produced this special report "why your food isn't safe." at the same time senator gillibrand introduced an act into congress to safeguard poultry, where the biggest dangers lie, and meat. they pushed the biggest usda to declare the six most dangerous kinds of e. coli bacteria as adulterants. they have to test and inspect and make sure the food isn't tainted. >> common sense. >> duh. they'll be started in march, fewer people will die every year, it's a beginning first step. >> first of all you say priorit

rosemary ellis thanks very much. >>> coming up next a new taste on old-fashioned southern cooking with a chef from canada. go figure. first this is "today" on nbc. >>> this morning in "today's kitchen" reinventing southern kitchen step by step. the new cookbook is called "a new turn in the south." hugh, good to meet you >> good to see you. >> why did you take on southern american cooking? >> it's where i've lived for a really long time, been there about, opened my first restaurant 12 years ago and longer. >> you've got an accent. i still say out and house but i have a y'all in there, too. weird. >> you have an interesting appetizer. you like to mix things up. >> i love things to be four ingredients long for simple snacking. this is simple, just beautiful grapefruit coming into season now, beautiful marinated white anchovies and a little bit of fresh ground pepper, by fan. the other stuff in the pantry is usually stale if you buy it preground, and olive oil. this is simple. the acidity will match up with the puckeriness of the anchovies. >> a dish you cook with cane vinegar. i've never

rosemary ellis thanks very much. >>> coming up next a new taste on old-fashioned southern cooking with a chef from canada. go figure. first this is "today" on nbc. r >>> this morning in "today's kitchen" reinventing southern kitchen step by step. the new cookbook is called "a new turn in the south." hugh, good to meet you >> good to see you. >> why did you take on southern american cooking? >> it's where i've lived for a really long time, been there about, opened my first restaurant 12 years ago and longer. >> you've got an accent. i still say out and house but i have a y'all in there, too. weird. >> you have an interesting appetizer. you like to mix things up. >> i love things to be four ingredients long for simple snacking. this is simple, just beautiful grapefruit coming into season now, beautiful marinated white anchovies and a little bit of fresh ground pepper, by fan. the other stuff in the pantry is usually stale if you buy it preground, and olive oil. this is simple. the acidity will match up with the puckeriness of the anchovies. >> a dish you cook with cane vinegar. i've neve