to the market to buy tomatoes and onions you pay forty five cents so you save thirty six cents with reichl we can use that money to buy something else. these sums are all very small but it's still a worthwhile business for unilever. unilever portrays itself as a leader in efforts to empower women in poor regions maybe that's why for four consecutive years the company was voted kenya's top employee. we asked unilever to respond to the course participants accusations and for an interview on its corporate social responsibility and marketing strategy is but we would turn down with this explanation. unfortunately we are not in a position to punch take in this exercise due to potential commercial sensitive it is that may be involved. women in kenya in the slums dream of having a job like thirty seven year old patrice who goes door to door for nestlé in sound pollo but the job comes with financial risks she has to give customers a full month to pay for their purchases. and i found that. sometimes people don't want to pay but i have to pay the nestle distributor on the fifteenth and the thirtieth

so expensive we live in a slum we can't afford anything fresh in and i don't know that's why we eat reichl and other products like that as imitate the small packets cost between eight and forty cents that me will you tell me anything more expensive is a luxury. movie mogul. bluebird manchurian was developed especially for the african market it doesn't require refrigeration since she moved to the slum celestin has replaced much of a family's traditional diet with processed food poverty is just one recent. focus of i'm good to be honest even if i lived in a better neighborhood i'd still eat bread in blue band margarine i just buy a bigger packet that we've really got used to this product but have at it if i bought a traditional food such as maize and beans i'd still season them with right we couldn't go without these products anymore i tell them on a level one. most of kibera is poor residents feel the same that's hoth a million people spending up to one euro every day. it would be cool there is a nutritionist he accuses multinational corporations of appropriating longer stablish trade metho

shery: dan reichl, thank you so much for your time. will the cherry blossoms bloom in washington, as trade talks wrap up? we will ask the chairman, when we come back. this is bloomberg. ♪ shery: we are counting down to asia's first major market opens this morning. bitn futures under a little of pressure, down .2%. this coming up to sessions of gains. we are seeing a phenomenal rally for japanese stocks, with the nikkei gaining 13% this year. this is "daybreak asia." i am shery ahn in new york. haidi: i am haidi stroud-watts in sydney. the japanese trade minister saying the u.s. and japan's finance ministers have already got an agreement when it comes to fx. the negotiations have kicked off in washington this week. he just spoke, saying the first session with the ustr robert lighthizer,, was in the september agreement. let's take a look at the prospect and timing for this deal. kristof joins us now. given that we know a lot of the heavy lifting was done painfully over many rounds of negotiations over the tpp, are you optimistic, notwi

we're talking about famous magazine editor ruth reichl. >> she really ruled the roost, she was the queen of food for such a long time. she was the restaurant critic at "the new york times," and people worship her, she wore disguises, she blew things up. carol: did she really? there are probably generations of folks out there who do not know who she is or how she changed looking at food. give us that history. kate: ruth really was -- it was so fun to read her book. she really was julia child mixed with a little bit of chrissy teigen. carol: score. kate: she knew how to make food accessible and how to communicate in a real-life way. she came to "gourmet" in the late 90's when it really was a magazine that you had to have two houses and horses, at least two houses. it was very dull, very conservative. the recipes would have like six parts, you would make a cake and feed it to your horses. carol: who is going to do that? kate: and even then, there was sort of an audience for it. she saw an opening to make it a dynamic, of-the-moment magazine, and she did. carol: tells about this book. kate: