tv Sunday Morning Me-TV November 22, 2015 8:00am-9:30am CST
a tradition for generations >> osgood: good morning i'm charles osgood this is special edition of "sunday morning." it's the food issue, our annual invitation to eat, drink and be merry. when it comes to feasting, more and more americans these days are enjoying food that's home grown. or at the very least, food that comes from the farm right next door. bob strassmann will be reporting our cover story. >> outside atlanta there is a neighborhood fit for a foodie where the distance from farm to table to just 50 feet. community? >> i think it's vital. community. >> lot of people are saying that farms are the new golf course. >> it's a beautiful day in the agro hood ahead on sunday morning. >> osgood: also on the menu
cities offered by susan spencer. then on to jane pauley and look at one top chef's recipe for success. >> you call it the rooster. >> yes. >> where. internationally renowned chef, mark samuelson brought his inspiration. >> you've become a harlem american. >> i'm a harlemite. >> i love that. you got grease all over your face. >> what assignment? >> later on "sunday morning." >> osgood: is it good enough to eat. when it comes to the dishes seth doane has been eyeing in japan. >> there are souvenirs for sale and cooking classes for tourists.
but the ingredients might surprise you this soft serve is actually silicone caulking. the hot fudge spells like plastic. it can take days to prepare but you'd never want to eat it. japan fake food industry ahead on "sunday morning." >> osgood: spending time in the kitchen this morning with actress cloris leachman. she's well-known for the many roles she plays. less well-known for the diet she swears by w. tracy smith we'll pay her a visit. >> for oscar winning actress cloris leachman life is better as a vegetarian. >> do you miss bacon? >> i couldn't eat meat now if you gave me a million dollars. >> and she raised a family without it. later on "sunday morning" the legendary cloris leachman. still cooking. come on.
you are a legend. >> i'm still short. >> osgood: fair warning his contribution to the food issue this morning are mo rocca is going bananas. >> something you might not know. americans eat as many bananas as an else and orange combined. that's a fact. >> world's number one fruit by far, oldest cultivated fruit in many parts of the world they are essential part of the diet. >> we'll learn a bunch of other stuff about bananas later on sunday morning. you know a bunch is called a hand, each banana is a finger. it's true. >> osgood: we'll have those stories and more first headlines for this sunday morning the 2nd of november, 2015. people across the upper midwest are firing up snow blowers, reaching for shovels. up to 20 inches of snow has fallen. after the storm temperatures
plunged, some areas could reach zero or below today. louisiana voters have chosen their next governor, democrat jon bel edwards. upset republican date vitter who was favored to win. makes edwards the only democratic governor in the deep south. five people are recovering from injuries after a fire one of the tallest skyscrapers in the country. an apartment on the 50ther from of chicago's john hancock center. here is today's weather, scattered showers are expected from florida to maine, snow could fall from northern minnesota to western new york. dry but cool most everywhere else. thanksgiving week, mostly sunny and clear the east, chilly west,
covered. now, it's about stopping republicans from repealing obamacare, and taking on insurance companies to bring down drug prices. i'm not going to let any family be deprived of healthcare. i'm not going to let the republicans rip up obamacare and throw it away. i'm hillary clinton and i approve this message. >> osgood: home grown food, including tables in the community mark strassmann visited for our sunday morning cover story.
>> all you foodies take a closer look. this tree-lined suburban street might lead to heaven on earth. >> i would say that probably 80% of the food that we eat comes within five mile radius of this house. >> these peppers. they come from -- >> comes from 50 feet away. >> clay johnson and roslyn lemieux moved their family here from washington, d.c. two years ago. their five bedroom, five bathroom home sits 40 minutes south of downtown atlanta they bought here for the close knit neighborhood. and this organic farm right beyond their back yard. >> we had friend from new york city come down here and ask us if it was decorative. did they put those hay bales is that heart installation? >> but this isn't green acres.
oliver and lisa douglas trying their hand at farming. johnson and lemieux are technology consultants living in a development called, serenbe. more than 200 homes and growing. the big draw here is not swim, tennis or golf but real working farm. >> to be clear we're not roughing it. like that farm is cared for by professional farmers. we buy the food. we're lucky to be so close to it, be able to benefit but we're not having to go out there and hoe the farm. >> people love the idea of sitting on their back porch watching the farmers. >> steve is serenbe's developer. >> where did you get the idea of putting a farm, working farm in the center? >> i grew up on a farm, my family is generational farmers from colorado. >> he had opened more than 30 restaurants when he bought 60 acres of farm land in 1994.
and gradually that farmly farm became serenbe. he was nervous about urban sprawl and decided to develop a community his way. today, serenbe has 1,000 acres, its clusters of home are surrounded by walking trails and horse stables. but at the center of it all, 25 acres set aside for agriculture. >> they were sold in 48 hours. the next group in six weeks. i realized there was actually the market demand for what we were talking about. >> as an approach. serenbe grew from the same farm to table movement that has changed restaurant menus and brought farmer's markets to more neighborhoods. this community planted itself at the forefront of the latest development trend. the agri hood. >> it's about using arms and
>> ed mcmahon is researcher at washington, d.c. >> when i first started following this, you could count the number of developments on both hands. today there are literally hundreds, i hear about new one virtually every week. putting a farm in the middle of development relatively low cost, something that seems to resonate with lots of people so i think we're going to see a lot more of these projects going forward. >> agri hoods are popping up like peppers coast to coast, the cannery near sacramento has 7.a acre farm. prairie crossing outside chicago is anchored by 100 acre farm. and just outside washington, d.c. you'll find willows, with 300 acres set aside for fruits and vegetables, chickens and goats. but agrihoods are often luxury living. the average home in serenbe costs about $700,000. five times more than other homes
in the area. serenbe recently broke ground on 200 new homes and when complete is expected to have 1200 residents. >> moving here they want to be near the farm. they want to overlook it. >> 29-year-old ashlee rogers is serenbe's farm manager. >> i know most of the folks in the community. they can come up to me one day and say, i made that dinner last night. that warms my heart. >> rogers grew up in suburban detroit she feels a special connection here. her hands in the soil, her heart in the community. >> i love what i do. i think about charles that lives right there all the time. just hearing him say, hey, ashlee, like knowing that he cares about what i'm doing i can
school and pick radishes with us. his parents say, thank you, you make such an impact on him. like, where else can i do that? >> how important is the farm to this community? >> i think it's vital. it's the centerpiece of the community. we'll spend two to three hours at the farmer's market on saturday not just buying vegetables, that takes 15 minutes but checking in with neighbors, seeing how everyone is doing. if you replace that with a golf course like, we wouldn't live here. >> can this model be duplicated, replicated in other places? >> i would hope so. i really hope so. the subdivisions i hope that is an era we can have this community, not a subdivision.
caffeine. hey marc. how you feeling? don't ask. this is what it can be like to have shingles, a painful, blistering rash. i never thought this would happen to me. if you had chickenpox, the shingles virus is already inside you. 1 in 3 people will get shingles in their lifetime. i'm going to go back to the eye doctor tomorrow.
i don't know how you do it. talk to your doctor or pharmacist today about a vaccine that can help prevent shingles. >> osgood: one thing to ask a coffee house been russ that what's brewing. but to an artist? it does. >> something is always brewing in the studio. >> i thought it might he be fun to push the limit a little bit.
coffee and tea. like in a tube. >> no fun. >> this graphic designer used to paint the old fashioned way. until the day he became fascinated by his cup of green tea. >> i think, i wonder if i can make this into a painting medium what that would be like. >> they were easy enough. but keeping other colors stable, not so much. >> what is the hardest color to make stick? >> hardest color is make stick probably the reds. >> are you still working on mastering the reds? >> i recently just got it. >> just got it? after how many years? >> the process has been about ten years. now i have a full color spectrum i can get flesh tones, i can get purple, silver, grey, blacks, whites. the whole works. >> getting all those colors requires him to buy coffee and
tea from around the world. shipped to his home outside pittsburgh that he shares with his wife and two children. >> this is tea that you only get from thailand. >> the blue flowers. >> it's blue, all right. >> here we go. tastes good. it's a really delicate flavor. this is your blue, there is no other tea that gives you this color that you need? >> no. >> the actual painting requires a bit of a juggling act in his basement studio which doubles as a sort of chemistry lab. >> i'll set these up, work on a piece, you have several going at the same time but i'm actually brewing making the paint. >> you're cooking and paymenting at the same time. >> right. >> look closely. that textured surface is actually coffee grounds.
all that caffeine around his art will keep percolating. >> anybody ever say, why do you do that? >> sure, all the time. >> how do you answer that? >> it's all about the challenge. it's about the process and the whiching somebody can look at a piece it makes them feel warm like, a warm cup of coffee in a coffee shop. >> osgood: we're headed for the cafeteria, next.lessness. we have reduced those numbers by almost half, but despite the great progress that we have achieved, there are still too many veterans who still need a place to live. this project is a comprehensive rehabilitation of the center's facility here in downtown boston to create permanent supportive housing, transitional housing and service spaces,
a facility that really delivers on society's commitment to people who have served in the military. citi was the financial partner because they were able to come with the resources, both the capital resources and also the human resources, the experts in their fields, and without citi's partnership we probably would not be in construction right now. the goal for us in this project is to be more effective in the services that we provide so that veterans who have committed to put their lives at risk to protect this country have a home in this country. just press clean and let roomba from irobot help with your everyday messes. roomba navigates your entire home cleaning up pet hair and debris for up to 2 hours. which means your floors are always clean. you and roomba from irobot
>> osgood: a los angeles cafeteria, our lee cowan has the story. >> even the trays are like -- we did a lot of research we found what the originals were like. >> the trays at clifton's cafe teary downtown, los angeles, are only tiny detail in restaurant that feels like you walked into throw back thursday. >> we have original jello that people loved for generations. >> developer andrew meyer lad a crush on this quirky old place for as long as he can remember. >> first time i saw it was absolutely astonished. where you're transported. >> clifton is nothing short of
institution. it opened on this very spot in 1935. billed as the largest cafeteria. in the depression it became famous as the cafeteria of the golden rule. the proprietor had a rule never to turn anybody away. >> not to make money. it gave back the community. >> also wanted to feed the sole, he turned his dining room into a woodland escape from l.a.'s downtown troubles. he built columns of red wood trees sprawling over the tables. there were rocks and shrubs bursting from the walls. even a tiny he chapel. >> how many people at the height was he serving? >> 15,000 a day. and 170 million for this location from the time it opened until now.
>> it drew more than the hungry. it drew the artsy from the likes of walt disney to jack, even science fiction writer ray brad brad bury became a regular. but l.a.'s downtown began to decay so did cliff ford clinton he's. they tried to keep things affordable by 2010 they were considering closing clifton's doors for the first time in 75 years. that is with when andrew stepped in. >> anybody tell you that you were crazy for trying to do this? >> better question might say i wasn't crazy for doing this. >> more than $10 million later, now as much in the that have tear i can't business. >> how did you conceive of this? >> strangely one of the first thing that i thought of when i actually walked in. giant tree in the middle.
soaring three stories through it. also herds of taxidermy animals eyeing diners as they eat. there are cocktail bars tucked away on almost every floor which he is carefully curated with curiosity. some literally out of this world. >> actual meteorite. 4.7 billion years old. >> through all the changes he left clifton's dining room much as it was. >> i was five years old. >> 84-year-old remembers it from her first visit in 1932. >> my mother wore a hat. in those days, and gloves. gloves and hat were very important. >> reopened early last month, clifton's massive kitchen cook up enough cakes and salad to feed more than 125,000 customers. and in keeping with the
tradition of social responsibility, many of those doing the cooking were themselves in need of hard help can ever clifton style compassion. barbara jake sobs in charge of outreach. >> we've decided to reach out to the communities, at-risk youth and other groups and offer people jobs. >> those hires amount to about 10% of clifton's workforce. may not be handing out free meals any more certainly hasn't stopped trying to help. >> there's something very humbling about being the person who takes that legacy brings it to new generations and new audience. >> clifton's signature always been the most comforting of comfort foods. turkey and stuffing. served here every day. reminder that the cafeteria of the golden rule thanksgiving is
than one. >> osgood: just ahead. peanuts on the menu. only the best 1% of ingredients make it into our products. for transformed skin without expensive brands or procedures. it's the ultimate beauty victory. nobody has any idea how old you are. with olay, you age less. so you can be ageless. olay. ageless. >> osgood: a trio of treats is on the menu. each an ambassador for its hometown.
presenting themmal la cart as the morning goes on. susan spencer of "48 hours" starts us off with southern comfort in a shell. >> we love the peanut, we think you're going to love 'em, too. >> meet chris. aka the peanut dude. >> all natural fruits, veggies, nuts. >> definitely a little nutty. >> we got traditional and cajun. >> boiled what? if you're asking why would anyone boil a peanut, you're probably not from the deep south. >> thank you, darling. >> boiled peanuts take me back to my childhood here in charleston. >> that's charleston, south carolina. home of the so-called caviar of the south. he boils his nuts in his back yard. been pedaling them in his nut
stapped almost nine years. >> what sort of staff do you have here. >> me and my dog. >> what does your dog do? >> loves me through it all. want a treat? >> has right from the start. when bible was making peanuts selling peanuts. >> these are just about done. >> these days he says he can boil of few hundred pounds on a good weekend. >> cajun? >> steve jobs once said you cannot connect the dots looking forward. only looking back. >> you see yourself as the steve jobs of the boiled peanuts? >> see myself as the steve jobs, ted turner, henry ford, ghandi. >> really? >> shall we say, john f. kennedy of boiled peanuts. >> doesn't take much to bring him out of his shell. unless try to get them to divulge his secret formula. >> would you have ever asked the founder of coca-cola what his
>> there is no official way to make boiled peanuts. >> everyone puts the salt in at a different time. the heat high at different time. >> possibilities are endless. >> i believe so. just comes right open. perfect. >> this can grow on you. >> take the word peanut, throw it away, have an expectation more of like a potato like texture. >> other people look at this say, ew. >> they aren't from the south. >> maybe it does take a true southerner to appreciate the lowellly peanut finer point. >> did you like this from the very beginning? >> yes. >> what do they taste like? >> boiled peanuts.
>> osgood: still to come. celebrity chef marcus samuelson. it's called a rigged economy, and this is how it works. most new wealth flows to the top 1%. it's a system held in place by corrupt politics where wall street banks and billionaires buy elections. my campaign is powered by over a million small contributions, people like you who want to fight back. the truth is you can't change a corrupt system by taking its money. i'm bernie sanders. i approve this message.
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>> osgood: a recipe for success one top chef has perfected. recipe that features a life story spanning three continents. he tells his tale to our jane pauley. >> exceed expectations. not meeting anything. >> he's authored cookbooks from the tv shows. >> marcus you are the weber of -- >> flagship restaurant is truly destination dining. marcus samuelson is anything but a conventional chef. what name were you born with? >> marcus is the name i have now but my fort worth name was kasahon i was born in ethiopian. >> ever been to sweden?
>> no. >> were it not for epidemic, marcus might never have been to sweden. >> my sister and i my mother in ethiopia we had tu buick could you losses. my mom walked from our village into -- took us to a hospital. once she got to the hospital she passed away. >> he and his sister were adopted by a swedish couple. when do you start remembering things? >> our first memory my mom and dad in sweden us just being samuelson. doing what swedish kid does. ice skating, eating herring. >> his grandmother, helga taught him to love cooking. >> we have pickled herring, preserve the berries all the seasons. i loved that. she's a natural cook. i worked for everything.
>> samuelson entered culinary school at age 16 soon began working in restaurants across europe. >> i got a job in a restaurant in france. chef told me at that time you have to leave europe, because only america would accept a black chef. with that advice i moved to america. >> as an apprentice at the exclusive new york restaurant. when the executive chef died suddenly, marcus was offered the job. he was 23. >> you excel, you noticed. >> also blessings of being a black man. of knowing that i would not get a lot of shots, not a lot of chances. you take the chance that's in front of you. >> he became the youngest chef ever to earn a "new york times" three starry view. but 9/11 cost him to rethink every thing. >> it shook me in a way that you start ask those other questions in life, what am i doing this for? what is all this for?
should i just cook for very exclusive people in town all my life. what if i opened that was more inclusive? and affordable. flexing the muscles of being a big time chef. you know what? let's change dining. let's look at urban america, let's look at harlem, design an opportunity versus an opportunity that we connect. >> you called the rooster. it was red rooster harlem with a menu that reflects both the flavors of an iconic neighborhood and samuelson's diverse influences. >> i love the culture in harlem, it's vibrant, has a lot of character, lot of personality. >> flavor. >> has a lot of flavor, exactly. >> you'll find swedish meet he balls. ethiopian spices and fried chicken. >> i didn't grow up with fried chicken i had to learn it. i came up with this idea i'm
going to fry it whole. >> this was a proposition i thought i should test myself. >> my feet kind of move. >> you have to dance. >> that's what food can do, right? >> when marcus samuelson greets his guests you can be forgiven for thinking it's a kind of gracious victory lap. >> my brought my friends. >> truly come so far. >> you cannot be underestimated your food speaks for itself but your narrative carries the message far, far beyond what a weird blessing that was. >> life throws you so many different curveballs that only wish, you prepare for it. i feel like i'm living the dream that i wanted to establish for myself. once you do that, you should be lucky and grateful. i am every day.
>> osgood: next, plastic, fantastic.n. just like my moderate to severe rheumatoid arthritis. and i was worried about joint damage. my doctor said joint pain from ra can be a sign of existing joint damage that could only get worse. he prescribed enbrel to help relieve pain and help stop further damage. enbrel may lower your ability to fight infections. serious, sometimes fatal, events including infections, tuberculosis, lymphoma, other cancers, nervous system and blood disorders and allergic reactions have occurred. tell your doctor if you've been someplace where fungal infections are common, or if you're prone to infections, have cuts or sores, have had hepatitis b, have been treated for heart failure, or if you have persistent fever, bruising, bleeding, or paleness. don't start enbrel if you have an infection like the flu. joint pain and damage... can go side by side. ask how enbrel can help relieve joint pain and help stop joint damage. enbrel, the number one
>> osgood: think this bread looks good enough to eat? well, unless you have a taste for plastic, think again. seth doane. >> all it a little japanese kitchen magic. green goop is transformed into a head of lettuce. a tempting tray of sushi won't lose it's appeal for years. this mackerel has never seen a grill. >> where do you see fake food? >> it's in department stores. in shopping malls, in underground shopping areas. in touristy places such as this. you see it everywhere.
around his adopted home city osaka, sample food abounds here, too. >> over comes the language barrier. >> you point say this is what i want. that's how it's been in this country for 78 years. >> across japan realistic looking food displays are used by restaurants to demonstrate portion size and are laid out to try to lure customers. >> it's really an advertising tool. >> exactly. >> and plastic food via his website if you can cook it they can make a replica that looks good enough to eat. that's thanks to his manufacturer, artisan. >> why has this fake food taken root here in japan? >> western style dishes were introduced to japan, customers were unfamiliar with them so they didn't sell well, he explained. today i think it's as useful as ever.
at his osaka workshop we found a spread of treats, all completely inedible, of course. it is remarkable craftsmanship, though. which he first learned from his dad. >> my father said before you eat something, observe it, he remembered. study its color, patterns then you can dig in. making it look just right takes a lot of trial and error. it turns out panko looks best if it's made from polly vinyl chloride. or soba soup booth from urethane. kiwi seeds can be created by permanent marker, getting beef to the perfect temperature more airbrush than oven. he told us it can take ten years to master this. that made me feel better with my attempt at shrimp tempura.
>> each piece is handcrafted, sort of artisinan plastic. machines can't make the look real. >> how expensive is plastic food? >> anywhere from $70 up. if you leave it outside it should last for at least seven years in all weather conditions. seven years, not going to budge. >> he says souvenirs from key chains to magnets make up most of his business. but buying fake food is not just for the casual collector. meet akiko, she show us the room her husband won't enter. i sit here relaxing, she told us, i add new items just look at my collection. it's really quite something. decorated the walls with pizza and drawers are filled with creme brulee.
on a burger and piece of cake we chatted about her hobby. why did you start collecting food, plastic food? >> i always thought plastic food samples were only available for people in the food industry, she told us. when i found out they were available for housewife like me, i started buying them. she has this idea how much she spent, doesn't dispute estimates of more than $80,000. do people think you're crazy? >> i'm not aware of that, she chuckled. it landed her a place in the again necessary book of world records having more than 8,000 pieces of plastic prepared food items. who knew there was such a category. she may have taken it to another level, we found this fake food is undoubtedly appealing. there's something almost enchanting about these hand
you'd never dare to eat. >> just two words may explain why columbia restaurant has lasted more than a century. cuban sandwich. next important thing is our fork. salami. four slices. not three, not five, but four. >> it's a sandwich built according to exact specifications. >> two pickles. >> two, only two. >> only two. >> made from an age-old family recipe. >> cuban sandwich is nine inches long. end of story. >> not a lot of room for creativity here. what about mayonnaise, lettuce, tomatoes. >> you will not see that. >> if you want to ruin it go ahead. >> it's served hot after being
assembled in very precise order. >> it matters. it's difference between being great and good. >> amazing that both of you were kids in this place. >> richard and his daughter, andrea, are the fourth and fifth generation to own and run the columbia. >> we're the oldest. >> give sandwich a lot of the credit. they serve as many as 600 a day. >> this is a heavy sandwich. >> you go, you know you want to eat it. it comes with complimentary triple bypass. of course that didn't stop me. >> it's upside down. >> it's good. >> you consider this a regional food? >> it's original. >> don't try telling that to the good folks in miami.
>> miami says they have the real cuban sandwich. >> what is wrong? >> they don't put salami. >> with or without salami the cuban finds it place at roughly three times as many restaurant menus today as it did a decade ago. a regional delight that could be coming soon to a cafe near you. >> osgood: coming up. >> you can get up to two pounds
>> what is this called? >> it's called getting your green on. >> get your green on. >> the song get your freak on? >> a juice generation in new york city, they are freaking out over juice. >> what do you like? >> apples. >> start with apples. i like carrots. kale is very hot vegetable these days. >> kale is the new bacon it's super hot. >> i don't think i can go along with kale. >> i know. the founder of the klain of juice bars, eric helms promises better health in a class. >> can bridge the gap between what we should eat. most of us, we fall off the wagon, juicing is great way to get lot of nutrition in a quick, easy way. >> juice bars are popping up all over. juicing is new, juicing is hip. there's never been anything like it. well, yes, there has.
demonstration of one of the most wonderful machines that was ever invented. the vitamin machine. >> in 1949 what might have been the very first infomercial. william barnhart known as popa was juicing it up. >> you cut the apple, seeds and all. >> great grandfather infomercial. is that the machine? >> the president of vita mix. it's still family business. the assembly line outside of cleveland keeps coming along. i don't want to say vitamix is a cult over the decades has this blender from the 1990 shows, they have answered to a higher calling. >> total nutrition center. >> the reason they made it so bold they wanted people to think this is not a blender.
so much more to this than a blender. my grandfather had philosophy that we hold true. we're here for people to successfully change their life. >> popa's day, the vitamix told for 29.95. >> these days they got a little pricey. worthy of parody on "saturday night live." >> seriously how much is this? >> 650. >> wow. really? >> there are of course less expensive alternatives for home juicing. no doubt seen the ads. but not surprisingly the vitamix head chef thinks the other machines don't have the juice that his has. >> going to be a little bit more enticed you drink something very smooth rather than chunkiness. >> is that a technical term? >> i might have just made that
up. >> are you juiced about juicing? i juiced with marjorie, a dietitian and nutritionist at new york's liquidteria. >> i'll go for the hang over cure. >> what are you saying? >> well, friday night. >> she gave me the skinny on juicing. the thing that we need to watch out for depending on what your goals and purposes of juicing is, the calories. because if you're having a juice that has more fruits in it than veggies you're going to add up those calories a lot quicker. >> whatever your pleasure it turns out poppa knows best. >> i'm going to say, here is to your health. perfect health to everyone of you. >> so good. >> osgood: next. someone's in the kitchen in
cloris leachman, that is. it's been her fight for twenty years. something is wrong with our healthcare system and it needs to be fixed. then, it was about health reform and getting eight million kids covered. now, it's about stopping republicans from repealing obamacare, and taking on insurance companies to bring down drug prices. i'm not going to let any family be deprived of healthcare. i'm not going to let the republicans rip up obamacare and throw it away.
>> what are your special skills? >> i have an uncanny knack of choosing the right wine for dinner. >> osgood: cloris leachman who kept us laughing on the "mary tyler moore show" today she's in the kitchen with tracy smith. >> you know, people describe you as a legend. what do you think of that word? >> good word. >> it's not just how long you win. you've won eight emmy awards. >> nine. >> but with cloris leachman it's hard to think of a better word. >> in nearly 70 years on stage and on screen she's truly done
it all. >> how lucky you are. insulated from reality here. >> her role at mary tyler moore's perfectly landlord phyllis. >> when i toss my head back in that way i have. >> easy for her to make us laugh. and it seems just as easy to break our hearts. >> why am i always a part of you. >> for this scene in 1971 "the last picture show" director allowed her just one take. >> i just did it once. i had just learned my lines on the way over there. and i did it. he said, cut, it was over, i said, wait, wait. i need to do that again.
i could do the first one better, i could. >> you think you could? >> i know i could. >> still it was good enough for an oscar. >> are you comfortable? >> yes, fine. >> back then she was also raising five children and would try to cook dinner for them nearly every night. dina is her youngest. >> i remember when i was a kid there would be five of us then everybody would come home at different times she would literally make five different gourmet vegetarian meals. one after the other. never stopped. who does that? >> who does that and has side job that would get multiple awards. >> we'd eat hat 10:00 or 11:00 at night but we'd have good meal. >> here is something that's often on the menu at the leachman house, cabbage salad with family secret dressing.
ingredients are i just put sometimes in. but idea really is the taste of cold cabbage. then she's ingredients that's what changes. you just have to hit it lucky. >> hopefully we'll be lucky. >> her dressing is ad libbed of garlic, vinegar, mustard, some pricey cheese but it all works. >> my goodness. >> right? >> that's so much more than what i thought it was going to be. >> just the thing for someone whose been a vegetarian for most of her adult life. >> do you miss bacon? >> i don't miss meat. i couldn't eat meat now if you gave me a million dollars. i couldn't put it in my mouth. just over the years i haven't done it. now i can't. very odd. >> very odd. >> the doctor care for a brandy before? >> cloris leachman may not be
famous for cabbage salad but is famous for this. one of the best known running gags in movie history. >> i am frau bruhar. >> leachman lives near a horse farm in the hills above l.a. and seems like the neighbors were in on the joke. >> i'm sorry for laughing. it's a horse. >> what was the meaning ever the horse in young frankenstein? >> i asked a few years ago he said, means glow. >> director mel brooks may have been kidding about the words. but even now it's still just as funny. >> may i present frau bruhar.
on the big screen. with more movies due out next year. no matter what the part, cloris leachman knows just how to serve it up. >> in a few months i'll be 90. >> how does that feel? >> it's hilarious, i can't even councilmember that high. >> is it still fun? >> more than anything. >> osgood: next -- the banana is pretty appealing fruit. >> mo rocca on the banana. it's the story of america- land of the doers. doin' it. did it. done. doers built this country. the dams and the railroads. john henry was a steel drivin' man hmm, catchy. they built the golden gates and the empire states. and all this doin' takes energy -no matter who's doin'. there's all kinds of doin' up in here. or what they're doin'. what the heck's he doin? energy got us here.
and it's our job to make sure there's enough to keep doers doin' the stuff doers do... to keep us all doin' what we do. woman: it's been a journey to get where i am. and i didn't get here alone. there were people who listened along the way. people who gave me options. kept me on track. and through it all, my retirement never got left behind. so today, i'm prepared for anything we may want tomorrow to be. every someday needs a plan.
table isn't so simple. the unripped fruit is harvested, packed in boxes and shipped to ports in the u.s. are you bananas? >> i am bananas about bananas. we've been doing it. i grew up being bananas about bananas. >> steven is a second generation owner of banana distributors of new york in the bronx. >> you run this joint now? >> yes, i do. >> which makes you the -- big banana. >> top banana. >> i can't say that. >> when the bananas arrive state side they look like this. this banana is hard. >> it is unprocessed. this is the way it would look like when it's picked off the plant. >> before the bananas make their way to the grocery store they
spend time in what's called a ripening room. a five to seven day stay at carefully calibrated. >> are you a master ripener? >> i'd say so. >> he has been in charge of banana ripening here for 14 years. >> very, very delicate fruit. too cold they go black. too hot they get black. >> bananas have been around for thousands of years. but they were late arrivals in the united states. william goldfield with the dole food company. >> officially introduced in 1876 at the centennial exhibition at philadelphia. that time i think they were selling about ten cents a piece, wrapped in foil, kind of a novelty. excited. >> about 1890, the banana is the number one fruit sold in the united states for half the price of apples. to this day that remains the
case, banana is the cheapest fruit in the super market even away. bananas. he says to keep costs down companies like united fruit now chiquita and dole made favorable deals to get cheap or freeland and labor. >> what are now known as the banana republic. these countries throughout south and central america where bananas were grown. the industry ran these countries. >> in victorian times, the suggested shape of the fruit was a problem. so marketers printed postcards to show that it wasn't unladylike to eat a banana. by the 1940s those concerns were distant memory. americans went head over heels for lady who wore bananas on her head.
miranda. >> i >> even today folks can't help singing about bananas. now there are about a thousand different kinds ever bananas in the world, half of those are edible. but more than 99% of bananas sold in the u.s. are just one kind, the kavindish, each is like every other. >> we don't use the term, they are brought from the life of the previous plant they do have the same d.n.a. structure. >> it's sadly the worst boo machine that anyone can eat. very little flavor compared to other bananas. >> the cavindish could be doomed. a blight that's already attacked it in australia and parts of africa is spreading.
so, yes, we'll have no bananas if the kavindiss wiped out. that's ashame because the banana is pretty appealing fruit. but the peel of the banana, well, that's another story. as early as 1879, harper's weekly warned readers about the daker of tossing their banana skins on the ground because someone might slip. no joke. but then it became a joke. a big one. even the great charlie chaplain couldn't resist. wait for it. wait for it. comics have been getting peels of laughter ever since, i promise you that's my last one. >> osgood: coming up. >> that's really good. >> is there any accounting for taste?
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just wanted to touch base. we came to manage over $800 billion in assets, through face time when you really need it. it's how edward jones makes sense of investing. announcement: this storm promises to be the biggest of the decade. with total accumulation of up to three feet. roads will be shut down indefinitely. and schools are closed. campbell's soups go great with a cold and a nice red.
>> osgood: why do we like foods we like? rita braver has conducted an informal survey. >> i like peaches. >> mushrooms. >> i like a lot of different foods. i don't like any kind of potatoes. >> i don't like spinach. >> like those green things that look like they're sticks. >> asparagus? >> why do we like what we like? and environment. >> with a doctorate in biological psychology, marcia works as a food preference expert at chemical center, a philadelphia nonprofit which studies taste and smell. her job, to answer the age-old question of why we do or don't
>> to show how genes can influence taste, she had me sample this clear liquid. >> it's a chemical that some people find to be bitter and others can barely taste it at all. >> what does this correlate to? >> broccoli, cabbage. >> turns out that because of our genes about 75% of americans have this reaction. it's very bit tore me. >> genes help govern another way which we respond to food. through our noses. >> we have hundreds of different smell receptor genes. >> who wants to try it now? >> in fact it's actually our sense ever smell that helps us determine many flavors. as she demonstrated with group of third graders at philadelphia's frankfurt friends
everyone got licorice and banana jelly beans. and a nose clip. children had to close their eyes and pick a jelly bean. take the clip off. those who study food preference say that more than anything even genetics our favorite foods are determined by what we've been exposed to. and our memories. >> broccoli. because the way my dad makes it, when my mom makes broccoli it tastes so good. i love it. >> on the other hand, lack of familiarity with food can breed contempt.
>> you want to try liver? but liver, even raw is on the menu at takashi, japanese fushion restaurant where the focus is on beef. delicacies like tongue, tendon stew and cow testicles. believe it or not folks line up to get in. marcia can spot those who go for the exotic as adventure eaters. people who may have overcome both genetic predispositions and fact that they have never been exposed to a food. >> that's really good. >> certainly normal for kids to be a little hesitant to try new things. and realize it's not going to kill them. >> so, that's how your faithful correspondent found herself tasting one of chef takashi's
>> osgood: next, last call. [ horn honks melody ] well, well. if it isn't the belle of the ball. gentlemen. you look well. what's new, flo? well, a name your price tool went missing last week. name your what, now? it gives you coverage options based on your budget. i just hope whoever stole it knows that it only works at progressive.com. so, you can't use it to just buy stuff? no. i'm sorry, gustav. we have to go back to the pet store. [ gustav squawks ] he's gonna meet us there. the name your price tool. still only at progressive.com. terry bradshaw? what a surprise! you know what else is a surprise? shingles. and how it can hit you out of nowhere.
i know. i had it. c'mon let's sit down and talk about it. and did you know that one in three people will get shingles? (all) no. that's why i'm reminding people if you had chickenpox then the shingles virus is already inside you. (all) oooh. who's had chickenpox? scoot over. and look that nasty rash can pop up anywhere and the pain can be even worse than it looks. talk to your doctor or pharmacist. about a vaccine that can help prevent shingles. takes us to a few hold outs. >> deep within the dark reeses of favorite dive you can find john healy after work at customary table around 7:00. in the morning. you're a regular here?
>> almost every day. >> yeah. this is rossi's on state street in chicago. an establishment where pay thrones prefer to face the day with a shot and a beer more than a grande soy latte. it is one of the few taverns in town that opens its doors for sunrise customers like lawyer, john luther. >> old time bar. it's a fabric of the neighborhood. >> rossi's is classic neighborhood bar. with heavy steel door and slit windows, it doesn't look all that inviting from the outside and that's fine with proprietor dennis mccarthy. >> would you call this a dive? >> i would now, yes. >> mccarthy has owned the joint for that 1/2 years but the bar has been here for decades more. >> i had a young kid, he's about
he's looking around he goes, this is kind of a neat place. how did you think up the theme? >> i looked at him, i go, think of the theme? i said how about 25 years of negligent? >> there was a time when chicago had about 10,000 taverns seemingly one every block and many opened virtually around the clock. but their numbers are declining here and elsewhere across the country. over the past decade, about one in six neighborhood bars has closed. about 609 every month compared to 334 new bars opening. >> we're losing something for sure. something that i think it's important to preserve. >> shawn parnelv author of a
>> place like this could be gone tomorrow whether it's bought out or owner retires or passes. i think bars are important part of our culture. >> people don't drink as much as they did half a century ago. modern politicians are not always friendly the neighborhood dives. chains backed by corporations and with fake authenticity are proliferating. and with an eye on tax revenues, cities are encouraging more restaurant and bar combinations over old time bars. bars like simon's tavern. scott martin has owned it since 1994, simon's has been here for 81 years. >> there's 30 foot long piece of mahogany here. there is 60 foot of bar here built in 1933. same walk-in cooler. 81-year-old walk-in cooler.
>> i love this place you guys live in the neighborhood? >> simon's tavern is definitely a place where everyone knows your name. and more. >> i've seen people who celebrated great things in life, love, friendships, that have happened right here at the bar m. people who have been down or unhappy. you've been able to help pick people back up. it's an important place, i think. >> at simon's you can have cocktails and conversation. but don't get carried away. >> if i come in here and i sit down i say, may i see a menu, please. >> you might get laughed at. we'll give you a slim jim or something like that. >> what is not to like here. >> absolutely. >> executive chef gerard and
makes life in the kitchen look easy as pie. specifically, boston cream pie. essentially we're talking butter, chocolate, cream, sugar. what could possibly go wrong with that? >> nothing. it's a wonderful dessert. >> wonderful, yes. and completely misnamed. it isn't a pie at all. >> no. it's cake. >> where did that come from? >> it was originally baked in pie shells. >> two pie shells, actually. held together with thick pay tree cream, covered in chocolate and coated with almonds. >> we are congratulations. who knew. >> you heard right. boston cream pie is the official state dessert of massachusetts. boston seems to have an ability to claim things that people like.
boston baked beans, boston terriers, boston cream pie. what is it about this particular dessert that you think appeals to people around here? >> it's simple flavors that just bring you back to your childhood, really. >> it's been made more or less the same way it was invented well over a century ago. at this very hotel. whose kitchen the chef notes has had some famous and unlikely employees. >> malcolm x was a bus boy here. >> hard to believe. >> ho chi min could have bake add boston cream pie and malcolm x cleaned up. >> i happen to have a plate. >> the proof is in the pudding. or in this case, the pie. >> i have to keep eating it to make sure it's still good. >> 80% of the people that order
>> a little cash cow. as the chef and entire state of massachusetts will tell you, it's worth every calorie laden penny. what comes to mind immediately when i say boston cream pie? >> creamy. silky. smooth. chocolatey. heaven. >> not to over state it. >> no. heaven. >> heaven. no matter how fast the markets change, at t. rowe price, our disciplined investment approach remains. we ask questions here. look for risks there. and search for opportunity everywhere. global markets may be uncertain. but you can feel confident in our investment experience... ... around the world.
>> osgood: more on any of the stories you've seen here this morning along with thanksgiving recipes from pages of bon apetite you can go to our website. now to john dickerson for what is a look ahead. >> dickerson: good morning we'll talk with top officials in the administration and in the house and senate about the fight against isis. then we'll have brand new numbers from our battleground tracker poll about the democratic and republican race we'll talk to senator rand paul where he fits in those numbers. >> osgood: thank you, john dickerson. next week, here on "sunday morning." >> the this is what i did. i did plays, musicals.
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turkeys near stonewall, texas. i'm charles rolls good. we wish you all a beautiful, bountiful thanksgiving and hope that you'll join us again next sunday morning, until then i'll see you on the radio.t's life" song: "that's life" song: "that's life" song: "that's life" that's life. you diet. you exercise. and if you still need help lowering your blood sugar... ...this is jardiance. along with diet and exercise,
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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 jeb bush: we do not have to be the world's policeman. we have to be the world's leader. who's going to take care of the christians that are being eliminated in the middle east? who's going to take care of israel and support them - our greatest ally in the middle east? the united states has the capability of doing this, and it's in our economic and national security interest that we do it.
i will be that kind of president and i hope you want that kind of president for our country going forward. announcer: right to rise usa is responsible for the content of this message. >> dickerson: today on "face the nation" as isis promises more terror president says he will destroy them. paris continues to paralyze the country as authorities helicopter for a suspect in last week's attacks on paris. the world races for possibility of more. president obama meanwhile ratchets up his rhetoric vowing to defeat isis. >> we will destroy them.