tv Sunday Morning CBS November 22, 2015 8:00am-9:30am CST
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 f e world they are esntial 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 ofovember, 2015. people across the upper midwest are firing up snow blowers,
up to 20 inches of snow has fallen. after the storm temperatures plunged, some areas could reach zero or below today. louisiananvoters 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, storms could snarl the turkey trot home. cloop h there are oceans and rocks. places where fish swim and birds fly. history is made. art is created. things happen that should always be remembered. heroes emerge. a woman sets people free. a man makes light. a leader steps forward. it can be a place, a feeling, a state of md. so get up. get out there, and find your park. when my father was stricken with alzheimer's, i learned firsthand how devaststing this disease canane, not only to the patient but to an entire family. i also learned how important research and funding are if we're gonna put an end to this disease that puts an end to the lives and memories of our loved ones. if you or someone you know is experiencing memory problems,
>> but this isn't green acres. iver 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 beo 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 deced to develop a community his way. today, serenbe has 1,000 acres, its clusters of home are surrounded by walking trails and horsrsstables. but at t t 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 were talking about. >> as an approach. serenbe grew from the same farm to table movement that has changed restaurant menus and neighborhoods. this community planted itself at the forefront of the latest development trend.
>> it's about using arms and agriculture e an amenity. >> ed mcmahon is researcher at the urban land institute in 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 virtuallyyvery 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 f fm. prairie crossing outde 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 ving.
ththaverage home in serenbe costs a aut $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 overlookk 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 thehe 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 k kwing that h h
cares about what i'm doing i can affect him, he can come after school and pick radishe 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 centerpiececef 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 i i other places? >> would hope so. i really hope so. the subdivisions i hope that is an era we can have this
i'm going to go back to the eye doctor tomorrow. it's pretty close to my eye. 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. >> literally he paints with coffee and tea. like in a tube. >> no fun. >> this graphic designer used t t paint t e 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. >> whais 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 yeaea. nonoi havee 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 hehehares with hihiwife and two children. >> this is tea t tt 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 t ts 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.
actually coffee grounds. and it's a good guess that with 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 society's commitment to people who have s sved in the militaryry 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 ininhe 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 u upet 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 n e 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
where you're transnsrted clifton is nothing s srt off 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. thee 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 troublele heheuilt 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?
and 170 million for this location from the time it opened til 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 this 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 milliln 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. >> yes, 40 foot red wood tree. 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 whichch he i i c cefully 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 r rembers 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 outreachch >> we've decidid 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 humblingbout 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
yard. been pedaling them in his nut stapped almost nine years. >> what sort of staff do you have here. >> me and my dog. >> what d ds yourogo? >> 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. >> c cun? > 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. >> wouldou have ever asked the founder of coca-cola what his recipe was? >> there is no official way to make boiled peanuts. >> everyone puts the saltt in at a a fferent 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 likee a potato like texture. >> other people look at ts 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 thihi fromm the very beginningng >> yes. >> what do they taste like?
celebrity chef marcus samuelson. 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 wer of -- >> flagship restaurant is truly destination dining. marcus samuelson is anything but a conventional chef. what nameere you born with? >> marcus is the name i have now
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 villala 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 beingng samuelson. ing what swedishsh kid does. ice skating, eating herring. >> his grandmother, helga taught him to love cooking. >> we have pickled herring, preserve the berries all the seasons.
she's a natural cook. iiorked 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 blblk man. of knowing that i wouou 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 youou
start ask those o oer q qstions 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.
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 foooo 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. >> youannot be underestimated your foodd speaksor 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
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 int pain from ra can be a sn 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.
>> 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 undergroun shopping areas. in touristy places such as this. you see it everywhere.
>> ohio native justin showed us 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 sizezend are laiai 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
today i think it's as useful as ever. at his osaka workshoppe foundnd 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 jusust 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 b bf totohe perfect temperature more airbrush than oven. he told us it can take ten years to master this.
attempt at shrimp tempura. >> it looks a little sad. each piecece 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 yeararin all weaeaer condidions. seveveyears, n n 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. meetet 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.
and drawers are fillele 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. o 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 made, delicious looking morsels 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.
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 fourthh 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 comesesith 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.
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 itid 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
among them. >> what is this called? >> it's cled 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.
it. well, yes, there has. >> i'm going to give you 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.
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 h he juicicg. 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 t tn 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 y y sayayg? > 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. >> whateter your pleasure it turns out poppa knows best. >> i'm going to say, here is to your health. perfect health to everyone of you.
>> 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.
and on s seen she's truly d de 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. he said, no. 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 rememberhen 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
with family secret dressing. >> i don't know what the 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.
>> 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 s ke the neighbors w we 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.
>> may i present frau bruhar. >> at 89, she's still a a fixture 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'silarious, i can't e en councilmember that high. >> is it still fun? >> more than anything. >> osgood: next -- the banana is pretty appealing fruit. >> mo rocca on the banana.a. 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.
there's all kinds of doin' up in here. or what they're doin'. at the heck's he doioi 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 ititll, my retirememt never got left behind. so today, i'm prepared for anything we may want tomorrow to be. every someday needs a plan.
grown down there. near the equator, getting them from there t t your breakfast 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. iirew upeing 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. > 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'ss 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, veryelicate fruit. too cold theyo 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 lling about ten c cts a piece, wrapped in foil, kind of a nolty. >> soon the banana had everyone 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 thouou it's grown from so far away. >> dan wrote a whole book about 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 areow known as the banana republic. these countries throughout south and central america where bananas were gro. 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 cincerns were distant memory. americans went head over heels
head. brazilian bombshell, carmen miranda. >> i >> even today folks can't hp 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 thehe 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 her bananas. >> the cavindish could be doed.
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.
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so jill, i know the markets have taken a hit lately. mmm hmm. 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 jojos makes sense of investing. announcement: this storm promises to be the biggest of the decade. with tot 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 l le peaeaes. >> 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? >> severing interaction of genes and environment. >> with a doctorate in biological psychology, marcia works as a food preference expert at chemical center, a philadelphia nonprofit which studies taste e d smell.
question of why we do or don't desire certain dishes. >> to show how genes can influence taste, she had me sample this clear liquid. >> it's a chemical that some people find to be bitternd 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 t te 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 manylavors.
of third graders at philadelphia's frankfurt friends school. 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. have you ever t ted liver?
>> you want to try liver? but liver, even raw is on the menu at takashi, japanese fushion restaurantnthere the fofos 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 predidiositions and fact that they have never been exposed to a food. >> that's really ggod. >> 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
tastg one of chef takashi's specialties, one he grew up eating in his hometown osaka, japan. >> this is large entess tin. and you like this. >> this is my favorite. >> after few minutes ever grilling. >> tastes like crispy bacon. >> very chewy. in the end we do have the ability to change what we like to eat. as is so much in life, it's a
>> 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 y y coverage optionsbased 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 d ok 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 helprevent shingles. takes us to a few hold outs. >> deep within the dark reeses of favorite dive you can find john healy after work at
in the mororng. you're a regular here? >> almost every night. >> 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 oututde 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
>> i had a young kid, he's about 25 y yrs old inere, he says 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 book on chicago's bars. >> 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. >> the affection that goes with it. >> 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 righthtere 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 s s a menu, please. >> you might get laughed at. we'll give you a slim jim or something like that.
>> executive chef gerard and boston's omni parker h hse hotel 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
boston seems to have an ability to claim things that peoeoe like. ston bakeded 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 t ts 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 cleanan 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 dessert are boston cream pie. >> 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. chococatey. 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.
>> osgood: more on any of the stories you've seen here this morning along withthhanksgiving cipes 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 batateground 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."
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before thanksgiving among wild 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.
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ratchets up his rhetoric vowing to defeat isis. >> weill destroy them. they're e bunch of k klers. with good social media. >> dickerson: we'll cover it all with voices from capitol hill including top democrat on the senate intelligence committee dianne feinstein. republican chairman of the house of homeland security michael mccaul. president's special envoy to the cocoition, brett mcgurk and senator rand paul. plus we'll hear from panel of experts and we'll have our cbs news battleground tracker poll that shows the ground is shifting in the republican field after the terror attacks. all ahead on "face the nation." captioning sponsored by cbs good morning, welcome to facac the make i'm john dickerson we have lot of ground to cover today we begin with cbs news correspondent elizabeth palmer in paris. >> in the belgian capital things are eerily quiet. they have shut the subway,
football games and concerts. some of islam the young terroristtuspect who escaped after the paris attack was thought to be in the area possibly wearing a suicide vest. not only him the belgian police think there are eight and ten other young men who want to carry out attacks similar to the ones we saw here in paris. in paris, life is gradually getting back to normal although government has said o oer attacks are possible. the tension went up suddenly on friday when gunmen invaded the radisson hotel in mali a former french capital. those gunmen are radical islamists but not affiliated with isis. if isis in sites of the frereh government and president wants to put together an international alliance to destroy isis which would include not only russia but also the united states.