us, and it's costing us a tremendous amount of money. all right. guys, nonetheless, i need you to have an awesome weekend. we'llllllllllllllllllllllllllllllllll >> hello, thanks for watching the show. i'm excited to introduce to you an amazing divorce group of guests, a surgeon olympic champion and chef. you'll get a scoop from behind the scenes at the olympic games with an interview with jonny mosley. catherine mohr is a surgeon

using a robot for surgery. >> first the olympics are underway in london and johnny moseley is here to talk about winning and what it means beyond the games. >> thanks for coming on the show. thanks for being here. is there such thing as an exolympian? >> i think many olympians feel they are olympians through and through. >> like a politician. >> that's right. >> here you are on the sidelines, an old man, no longer a 22-year-old gold medal it. i know it's not the winter, but the summer what's it like sitting and watching at home? >> i enjoy watching the olympics. i do, the summer olympics doesn't get me as bad. i start to have that feeling

like i could compete again but i'm very morning when i watch the summer olympics, especially in gymnastics when i know they've put so much time to get to this one event. even when they have success i cry, failure, i cry. i love it. i think it's because i know what has gone into it. i always think about in my situation, you know, i got a first and a fourth, so i have a medal to hang on and something to look and learn from, but i always think about the guys who were right there with me, you know, that were, they beat me very often, you know and we went back and forth and they just one little mistake in the olympics and nobody even recognized that they were that far. >> when you're in the process an olympian with your friends and colleagues, are these guys

friends? that bell starts, so to speak you tune these guys outs, you can't stand them, you're going to do everything you can to destroy them or camaraderie with olympians? that is one of the hard things about the olympic sports with the exception of team sports. for the most part, they're not team sports and you're going as team u.s.a. even competing on the ski team, you compete as a team, which is very odd because you're really competing against each other. i used to train as much outside of the team as possible. >> why because you were giving away? >> yeah, i felt like i wanted to try to get an advantage on those guys and especially my sport where the americans were pretty good, so a lot of those guys were good. you have a certain camaraderie more so with some guys than others some guys i didn't get along with and some guys, we were really good buddies and roomed together. when you're actually on the hill and competing, i mean, you're not thinking about it, you know,

they may as well be from poland. >> you don't like the polish skiers huh? >> are you happy for one another at the end or is it all false pretense it's the perfunctory thing? you're human. >> yeah, you're home. i mean, you're generally happy for guys, but it's, you're not that fired. it depends on how your performance went. if you did what you meant to do, and you lost to them just barely, it kind of hurts, you know. if you boned it and they did very well, you're probably happy. >> you went from the highlight of a gold medal and fourth, not fifth or something just right there, so close. >> yeah. >> truly what was the emotional

distance between the two? >> the fourth place in 2002 was a little complicated because i developed that trick the dinner roll, that i was owe it was a little ahead of its time and the sport hadn't quite they didn't really put the right value on it, and there's a long story there, but from a personal standpoint, it was very difficult for me to actually do the trick and i really didn't get it incorporated with some proficiency until right before the games. so for me to actually put the whole run together really well like i did felt really good. it was a tough one. i felt like i was out of the medals and that hurt. i definitely went there to get a gold. i thought people thought that i knew i was going to lose and i did it anyway. that wasn't my thing. >> really, that was iconic for you. that drove your celebrity even

higher. you come back from that and you go on "saturday night live," and the whole thing you traveling around the world doing the dinner roll. you've got a video game that comes out. >> yeah. >> all these things, what's life and is there such a thing as an exolympian or are you always sort of the cult of olympia? >> you bring up a good point. there was definitely after the 2002 olympics, they changed the rules and made my trick worth more and the whole sport everyone started doing inverted tricks. it was kind of a watershed moment in that way. after i figured i lost it, it sucked. i probably woke up for many years sort of with oh, should have done this. you know how you do. so that definitely made it feel better, and over time, it has had benefits. like i do think there's definitely benefits from a long

term perspective, if you will, career branding, that type of a thing to being known as someone who, you know, affected change, and took some risks to do that. that has paid dividends. as an exolympian now it's, i think you are an exolympian. you know? i think you're finished with that. i've been able to sort of milk it out into the future pretty far, and i still, you know -- >> did you anticipate. >> i made my career out of it, but never knew it would last this long. >> did you know when you won did you realize hey things are about to get even better, because as you say, you were the top skier in the world for a couple of years, x games comes up you're on top of the world but did you ever anticipate it would get as big as it did start showing up on reality t.v. shows and i don't know. >> sure. >> do so many different things.

did you have a sense it would get that big at that moment or is it the length of time? >> as a teenager, i realized it was a bit of a business. you start making deals with the ski companies and try to support your career and then when you -- like i remember with t.v. stuff i wasn't getting any coverage around here. i started sending videos to the local ski show based out of here actually, it was on fox syndicated, it was a company across the bay called g.g.p. in san francisco and they started putting little segments on. i always had this sort of like eye towards the marketing side. as a form of survival aband as a form of interest. so i did, i was trying to hedge always and trying to create, like self-market myself, but i did not know where it would go. i did not know that i would eventually be hosting a show or

be hosting in general. i did realize along the way that t.v. exposure was a very key aspect to being able to have a viable career in the ski industry. >> how difficult, you know all of that energy to win the gold, and i think of michael phelps right now in the olympics, you sort of hit a peak and he went through a process where there was a letdown. he said i don't need to do this anymore. dug through a similar process. >> i just saw the interview with michael phelps recently talking about the whole time after he won all those gold and he had the infamous bong incident and it was a time in his life when he was just done. >> done. >> it was great to see that, because i didn't know what was going on. i didn't know if he reached that or that was his normal m.o. after you win you're just done. after i won in 1998, i was just like i don't want to see another weight room or a ski hill, and

that's skiing. you can imagine swimming, like the boring sport ever. i moved to l.a. really, what i was thinking was my shoulder hurts i'm tired i want to surf, and party. that's what i did and so i moved down there and i transferred to u.c.l.a. as my alibi, i guess. after a few months of that, i was like all right i got to get back on the program. but yeah, you know, i feel like i went through a very similar phase where you are just not interested in doing the work that is necessary to get back there. it's always funny, i remember reading an article about tara lipinski after she won her medal. it said something like just

ragging on her for not wanting to go back and get another one. i thought that was just like the most brutal thing you. spent your whole life and win this medal where the odds are so high anyway, so against you and people are like it's only one you've got to get more. you just don't have that personal desire, you have to finds it somewhere and obviously he did. >> you talk about what's going through folks' minds. you don't just wake up and become an olympian, it's blood sweat and tears years and years of intense emotional training. what's it like going through the last week in the olympians' minds. >> for the summer olympics, well, it's an intense, i think what a lot of people don't realize with rewards to these olympics is you never know if you're going to be on the team

until literally two weeks before the olympics. i mean, you see the olympic trials and everything, and so you could have been the world champion the year before, the best in the world by far the best in your country and you still don't have the security that you're going to the olympics. you could have been the best in the previous four years won an olympic gold medal previous olympics and still that is a very aggravating little. >> that was you from 1998 through 2002. >> exactly. even 1996-1998, i was the best skier. it just aggravated me that i wasn't guaranteed a spot. because in my mind, i want to train to get the olympics, but i have to get there and i don't have the security. they do it on purpose. they want people that are hot right before the olympics. historically, they know it doesn't matter what you did the year before, but it's incredibly

stressful. my first olympics in 1998. when i watched the olympics as a kid, i thought the opening ceremony was the coolest thing. i would have been happy to walk into the opening ceremonies and be finished. by the time the olympics came around and i got there i wasn't able to go to the opening ceremony. >> why? >> because my event was two days later and the opening ceremony was a six hour event and an hour away from where -- we didn't stay in the olympic village we state at a resort because we didn't want to ride to train. my coach said you aren't going to the opening ceremonies. we know it's too exhausting and you'll be too tired for training. to me, that was a no-brainer, because i was in contention. my teammates had a real issue for it. >> that was their real highlight. >> some of them were in contention for sure, these guys were all good, but to the point this is what you're going through one think you might be

attending this pretty cool, you read about people hooking up in the olympic village and i'm going what is going on here. >> did you get to experience that? >> no. >> i don't buy it. >> sincerely now having read what happened in there i made some mistakes. because i didn't stay in the village, because we were staying near our venue, which is fine. then i won and so i had this -- i was taking advantage of the attention that was coming my way, so i did the ceremony, i flew home immediately and did letterman and all that stuff. what i should have done was flown back immediately and lived it up, closing ceremonies and the whole nine yards. that was a big mistake. i'll admit that. >> so that's your regret. we're going to have to he had it

this. jonny, thanks so much for coming on. >> coming up, will your next surgeon be a robot? my next guest has the ultimate solution to smarter cheaper and less invasive surgery. >>it's the place where democracy is supposed to be the great equalizer, where your vote is worth just as much as donald trump's. we must save the country. it starts with you. hey joe, can you talk? sure. your hair -- amazing. thanks to head and shoulders for men. four shampoos that give men game-winning

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>>there's not a problem that exists in america today that hasn't been solved by somebody somewhere. >>(narrator) share your views with gavin at politicallydirect.com, a direct line to the gavin newsom show. >>focus on the folks that are making a difference, that are not just dreamers, but doers. >>(narrator) join the conversation.

>> would you trust a robot to do your brain surgery? remove cancers or open the arteries to your heart? my next guest says robots are safer in surgery. catherine mohr is the executive director and instruct or at stanford school of medicine. great to have you, doctor. >> great to be here. >> i'm going to get into the issue of robots and surgery. clearly that's your expertise. i'd love to hear about the history of surgery to put into context the extraordinary work you're doing with robots. let's go back 5,000 years to 10,000 years. >> there were probably surgeries to mend broken bones people would be splinting a compound fracture or something like that.

we don't have a whole lot of evidence left from those times but we have interesting archeological evidence for brain surgery that would have been done 5,000 to 10,000 years ago. we see holes that were cut in the skull, we assume to relieve bad spirits but usually just excess pressure in the brain from a head injury, and there's been healing around the edges of the bones. >> so people survived. >> people survived that surgery. >> so that's literally as old as 5,000 or 10,000 years we've seen that kind of evidence. bring us to the bronze age. what did surgery look like then? >> there's a lot of instruments that we've seen say from the buried ruins of pompeii and other areas where these instruments really wouldn't look out of place in a modern, open surgical suite. they were knives spreaders small hooks to move small instruct you haves aside but keep in mind that all that

surgery was being done without anesthesia, so even though the instruments would have been not out of place in a modern surgical arsenal the experience of the patient would be quite different. >> the renaissance and we can note it did michael angelo and davinci, but back then, it was almost a spectacle. an art component to surgery. >> it had to take place fast. the people who became the best were the ones who could do it the fastest. you needed some people to help hold the patient down and then there would be a lot of other people along just to enjoy the process. >> things changed dramatically 1847 anesthesia. >> uh-huh. >> thank god for anesthesia. what did that do to change the way surgery was conducted?

i imagine it allowed much more experimentation, more iteration much more capacity to learn and discover. >> you could slow down and do things much more deliberately. you could do a fairly measured reconstruction. you started to be able not to just take things out but fix things and make the structures back and functional again and close the patient up and let them heal later but it was -- it really changed the scope that people could do with these sorts of surgeries. >> after anesthesia they discovered if you didn't sterilize, there were all sorts of infection. the post world reality was all these unintended consequences. what happened there we finally reckon side the notion that we need to wash our hands before surgery, not just after surgery. >> people didn't realize didn't

understand germ theory, where infections were coming from. a lot felt that germs was part of the healing process. in other, try tried to pour boiling oil on the wounds to prevent infection. later it was understood that those were micro organisms and those could be carried on the hands that people started to be able to wash and sterilize and clean before they opened the body. >> i'm glad i was born only a few decades ago. 1980's, we have the laser. >> uh-huh. >> what did that do to surgery? what kind of advancement did the laser provide? >> there were some interesting things. people had a new tool and they weren't quite sure what to do with it. it was used a lot to cut tissue. people were using it at high

powers in order to oblate surgery. all these laces are now highly controlled lasers. laser fell out of favor for a while and is having a resurgence with carbon lasers being used in ear knows and throat surgeries and surgeries where you want to preserve the nerves and leave the nerves behind with when you cut out tissue, because it doesn't raise the temperature so much. >> f.d.a. approval, davinci robotics. what has it done to surgery and what does it mean to say we have robotic surgery? doesn't mean we sort of let a machine do all the work. we still have people, right surgeons that are using these tools to actually do invasive surgeries. >> yes, that's right.

you have a surgeon doing a surgery, and the tool that they are using is this telemanipulator, this davinci robot. it is allowing them to do instead of if you think of traditional surgery opening the patients enough to get your hands up, you don't want an incision big enough for me to put this in, but if instead, you can do a small incision and put a small instrument through then we're only having to make incisions about this big in order to get everything that is the capability of the hands inside. >> the advantage of that is what? it seems self evident you have less scar tissue, less area to potentially in effect and all kinds of unintended consequences and you're able to be more precise in terms of the literal the operation itself, be more precise in getting to the core of what you're trying to

achieve. >> there's several advantage. one is in post operative pain and people's return to work. there have been a lot of studies where people go out of the hospital within one to two days following a minimally invasive surgery, where they would be there four to five days following an invasive surgery. they feel better, going back to work within two weeks as opposed to five to seven weeks with a big invasive surgery. once you're getting inside and looking at what is the operation that you're doing a comfortable motion of my hand translated through the robot can turn into a very tiny motion of this small instrument inside, so i can with larger motions that are more comfortable and more precise for me to make, make very small precise motions inside. the robot also is not just a manipulator, it's also a vision system.

it lets you be present inside the body. instead of opening and looking from this far away, i have this buy knucklier scope down inside the tissues and i'm looking very closing as if i could lean in and peer into the body. >> that's 3-d simulation? are you looking on a screen while using your hands and somewhere else in the operating room is the actually robot? >> yes. >> that's being manipulated by your hands. >> i wouldn't call it a simulation though. >> not simulation. >> because really, it's two cameras that have the actual image of what's going on in the body and those are being presented to each eye of the surgeon. you have a true binocular view. when you're at the console the part where the surgeon is sitting and the robotic arms are

docked at the patient where the surgeon is at the cart, they're looking in through this console and making a motion and superimposed on where they feel their hands to be, they see the robotic instruments. it's a very, very natural motion. it doesn't take that long to learn. i sat my then 5-year-old down at the console and said you look in here sweety and squeeze. i didn't let her operate on anybody, i gave her a piece of paper and she picked it up with the robotic instruments and handed it back and forth. >> it's intuitive. >> it's meant to be the surgeon operating on the patient with this tool, and the tool should fade into the background so they're not thinking about the

interface, they're thinking about the operation with it behaving as their hands would behave. >> let's go forward just a few years. are we going to see a day where the robots are actually doing the surgeries themselves, meaning you don't need doctors or surgeons that you can program and diagnose. i remember seeing a movie prometheus. is that per serious and absurd or the future of medicine. >> you want to never say never in things, but in the first few years, we're certainly not going to see anything like that. when you think of robots in surgery, they are not making decisions, they're not suddenly going to become aware and decide they don't want to serve their over lords. what is more likely to happen is that the robot will help or robotic technologies and vision technologies will help support clinical decision making. with the cameras we have, we can

see outside of the spectrum that the eye can see in. we can see colors that our eye can't see. we can see fluorescents. we can delineate where the vessels are, where the nerves are that we want to leave behind. we're going to see this technology help support clinical decision making, saying here's an area that you don't want to cut. here's an area that you want to get it out because there's the tumor. you take it out and there's one little glowing spot over, it will tell you get that last bit out. i see these technologies making the surgeons better as opposed to replacing the surgeons. >> i wish i could spend a lot more time with you doctor, this is fascinating. congratulations on your success it was an honor to have you on the show today. >> thank you very much, it was very enjoyable. >> thank you.

coming up next, celebrity chef marcus samuelsson on food, wine, and building a community. gear for answers on the gavin newsom show. of sununu, you're wrong. mitt romney, you're wrong. we need more teachers, not fewer teachers and more cops and more firefighters that support our

(vo) cenk uygur is many things. >>oh really? >>"if you ever raise taxes on >>the rich, you're going to destroy our economy." not true! >> don't be surprised to learn that one of the countries hottest young chefs is already out with a memoir, yes, they have. marcus samuelsson has stories to tell from his early days to growing up in sweden and now taking on manhattan's fine

dining scene. great to have you on the show. >> i'm happy to be here. >> how could i not begin with this quote "you have to be a jerk to be a great chef." you said that, i didn't, what is it about chefs, there is a personality type, isn't it? >> a personality type of emotion, a certain type of authorship you wanted in your food. these dishes have been done for hundreds of years. in order for you to take your specific take on it, you can't be soft. you have to stand up for it and say i believe in it, this is my dish. cooking is specific, not generic. people want your voice your take on this dish. that's why they came through% your restaurant. >> working through the hierarchy, you have to be anonymous before unless you've earned the right not to be. >> when i went to switzerland, i didn't want to even, the chef to see me. i just wanted him to know i was

in the room and working. a good day was when he didn't even see chef, he didn't notice me. when he did it could go any direction. it's a journey, trust and love. when you get the name chef, that means that you're in charge of those young boys and girls and they trust you. it means also that you've got to take care of them to the next step. when chef said something, i listened, and then he sent me to the next level. he was my mentor, more than my parents during those years. >> your history is a remarkal one. literally, tuberculosis, three years old you lost your mother, you and your sister adopted by a swedish family that raised you and developed that passion for food. >> i learned early that you're not here by self. there's a lot of different things that happen in life, some luck, some tied to work ethic some tied to family, a combination of them all. the fact that my mother walked

with two kids 75 miles from our little village to take us into the hospital, she passed away. we were two little kids, where are we going to go, she took us in, we got adopted the worst thing that could of happened to us, but it became the best thing because then my life began in sweden. >> you had two wonderful parents and a wonderful grandmother. >> helga, we have on our wall, her meatballs. we honor her every day. she taught me to make meatballs ginger snaps as an early age. little did i know then in sweden with a big tito jackson 'fro that i would be a chef in america. >> and working in a squeezish restaurant. >> first of all swedish food, outside sweden, nobody knew about it the fact that we had a

restaurant in new york city to hang with the french guys was absolutely amazing. we packed them in every night so it was definitely my enry into the big city. it's something i'm proud of, but it opens the door to allow you just to work. that's all we want to do as chefs and creative people, is just work again. >> in another stroke of luck, a remarkably challenged history also seems incredibly fortutious, two loving parents take you from this point of despair with your sister to sweden and then you go work at this restaurant and tragically the chef passes away. you have that opportunity and it presents itself and you take it and get that recognition. >> you know, when he died, and it was really sad, it was an overdose, you know, the kitchen back then, and still could be

very sort of, you know, it's a lot of stuff going on in kitchen. sometimes afterward people party a little bit too much. i wasn't ready to be a chef at that point but i knew that i could work it out. what i mean is i would work harder than anybody hire the cooks that didn't get hired at other places in this sort of imperfect situation, i would make it perfect. the other great thing was i didn't know the media world at that point. i didn't know the different between new york times i wasn't worried so i could be very single focused committed to the food and that i knew. i had been to france at that point. i had confidence without being arrogant. >> people don't fully understand but the life of a chef this is not 9:00 to 5:00 work. >> no. >> and not the equivalent of that in the evenings. you have to be passionate and committed, love, not like what

you're doing. >> it's a lifestyle choice. i'm surprised when people say you work when other people are off. i say yes, we are servant this is our life choice, i'm committed to be a chef and i can't see myself doing anything else. you know, and it's not like oh, my god you work when other people around. of course i am, that's how the whole thing works. it's a privilege of you have a thought one have an idea, you can cook that present it to your team, then we cook it and people feel connected to it. it's a craft and an art form at that you have to be able to market it and sell it a little bit and you have to manage a group of people that want to work for you. >> now you're managing what, 100 folks? >> it's a lot of people. we are hiring from the community. you know, serving the community of harlem is so important, you know, and looking in the city of america, harlem specifically, numbers are different. it's around 19%, for us to ever

110 employees at red rooster on 125th and manox where 80% of them come from harlem has a different meaning. it's very important. >> basically, the kitchens in europe i worked in, i was lucky enough to get in, there is where i developed my management style. i want to stick to the food and love of food, but hire 50-50 kitchen, 50% women 50% men. people of color as long as you were committed to working as long as you were committed into the fine dining scene and it's not -- you can't blame any one sector of the population, but it does mean a little bit of difference for african-americans that work so long to get out of the kitchen and now we have to work really, really hard to get back into the kitchen. >> why is that?

there's a lot of attention paid to the fact. >> there is not a lot of blacks. >> why? >> i think it's very, it's a lot of errors. first of all you need people you can inspire aspire. we cooked but weren't called chefs. we were very often in those kitchens, but there was another chef. there was not a lot of people to inspire by. there was some. it was harder for african-americans for a long time to get small business loans than it was for immigrants. therefore, you see immigrants have been so important in the narrative of american food when they can get loans they think i'm a lucky bastar defendant. african-americans can go to college and send their kids to college say i didn't work for you so hard to send you back to the kitchen mentality. there's a lot of layers. the great thing is by us being

in harlem, we inspire a lot of people to come to the field. our restaurant from a customer base is very diverse. one of the best beer maker, you know guy oliver from brooklyn brewery, brian duncan in chicago. you're tarting to get this community of all times, they're not just chefs or cooks asian chefs that are asian american, the narrative of the american chef today, can be female white, black, can be asian as long as they're passionate about food. >> it takes a different kind of passion to run and grow a business. more from marcus on what it takes to build a brand after the break. outrage that they're doing this, this corruption based on corruption based on corruption. >>i think that's an understatement, eliot. >> i'm not prone to understatement, so explain to me why that is.

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copd maintenance treatment that does both. and it's steroid-free. spiriva does not replace fast-acting inhalers for sudden symptoms. tell your doctor if you have kidney problems glaucoma, trouble urinating, or an enlarged prostate. these may worsen with spiriva. discuss all medicines you take, even eye drops. stop taking spiriva and seek immediate medical help if your breathing suddenly worsens your throat or tongue swells you get hives, vision changes or eye pain, or problems passing urine. other side effects include dry mouth and constipation. nothing can reverse copd. spiriva helps me breathe better. does breathing with copd weigh you down? ask your doctor if spiriva can help. >> we're back with celebrity

chef, marcus samuelsson, best selling author and owner of rhett rooster restaurant. your passion took you to the kitchen, but now you're an owner. you've got to be focused on what is coming out of the kitchen and now running a business. how has that transition worked? less time in the kitchen? >> i actually spent a little less time in the kitchen than before 70/30 i'm in the kitchen. when you do things like this, yes, chef, i have a very solid team our restaurants in harlem, our management team sits and works in the restaurant. i think the balance between working on your business and in your business is always important. no matter what business you build. >> the restaurant business,

you're focused on your business. good enough is never good enough. you want to exceed expectation. >> i feel constantly committed to that, but i think delivering a certain service, delivering that with a smile with a passion, is very, very important, and we're becoming the restaurant i want us to be that is community oriented. rest rooster works the best when the visitor is there the harlemite and the new yorker, all three in the room and we're lucky to seat 400 to 500 people every day and 1500 requests. that corner is home harlem is good, they're seeing us and the people of harlem. that can happy in every major city of america. i really belief the growth can be in urban america and you can't outsource a restaurant. can't do it. can't do it. >> what makes a great restaurant? do people come from your

perspective? i imagine it's subjective, because you're passionate about your food. is it 80%, 90% food and the rest, the experience is the atmosphere, the service is the people? why do people come to your restaurant? >> i would say 50% is the food, but then other factors. for us, i think our big star is harlem we, i would say hey we've got to work for the food to come, and then i challenge my service and say i want service to be the star. then you work for the design team and say i want the day core to be the star, it's about challenging, delivering and always keep your eye on that and be sure. and reading the guest. we have an open kitchen so they can see is. it's not an anonymous thing you're part of the theater. >> is this loud, like we're watching hell's kitchen?

it's like yes chef. >> it's not a perfect. >> it's a hierarchy. >> it's not a democracy in the kitchen. there needs to be a leader, and highly emotional and passionate. >> are you highly emotional? are you intense. >> i don't scream and yell, but i'm highly emotional because i'm committed to the craft of cooking and i want my guests to have an incredible time and i want my staff to learn. sometimes you have to be humble. it's ok and very unamerican sometimes, it's ok to be humble. >> you're a celebrity chef now all things, you can't run away from the celebrity aspect, please, what about this life as a celebrity chef? you're on top chef masterrers, you win that, you're all over the news media writing books. this is your third book, you've written other books your first memoir you're 15 years old and write be memoirs.

what's the whole celebrity they have like? >> that's a great point. when food network came in the 1990's, sort of growing out of what julia child created and conversation, you can get food anywhere, all right? i realize i'm a chef with a platform but it's important that i film what is good. the restaurant does that. with my website i make sure that we drive a narrative that is focused on improving american food for so many different levels. if i of a platform, i better talk about it and do something about it, since i can drive my platform toward something positive, talking about meatless mondays, talking about how to make farmer's market in urban america, farmer's market that are culture ally relevant and affordable creating food that works against diabetes and

allergies. the incredible thing in america is that we have the solution to so many things and we're part of the problem, right. if i have a platform to work with food, i better, and you know take some of my focus on that as well. >> outside of new york, briefly best restaurant scene in america where? >> i see it in the small cities. i'm very impressed right around the corner from me in oakland you have stuff like people's grocery, you have a wonderful restaurant i just ate in the other day cominos in oakland. they have a fabulous incredible restaurant in the heart of the oakland. they change the footprint of dining. i was committed to changing the foot prince of dining in new york city. when people cross the bridge and go from san francisco to oakland, they see the city of oakland and the narrative of what that community can be. a restaurant can do that.

>> that's great. great to have you on the show. >> can't wait to see you in harlem. >> i look forward to it. >> after all that, is it time for dinner? different voices from around the country today, from sports to medicine to food and wine. my thoughts on today's show after the break. gavin newsom shifts into high gear for answers on the gavin newsom show. with lysol kitchen soap hands are healthy. with lysol kitchen soap, washing dishes is easy. with lysol kitchen soap surfaces are clean. hands. dishes. surfaces. the lysol no-touch kitchen system: the only all-in-one kitchen soap. try it for yourself. lysol. mission for health.

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>> we talked a lot about ideas innovation and technology on this show but there's more to life than achieves success in work. sports are important beyond going for the gold. you test your physical limits as an individual and as a member of a team. we watch and celebrate the olympic games. similarly, our health matters.

catherine mohr said it best. this disease doesn't care how many books you've written companies started or that nobel prize you have yet to win. she's doing incredibly important work to advance modern medicine. take notice. >> finally what is life without good wine and good food? i know a little bit about both those things as a restaurant owner and grape grower. marcus knows that you can build communities around a shared experience not only in the kitchen or in a restaurant, but by sourcing local ingredients and employing people within the neighborhood. hope you enjoyed the show. please join the conversation on facebook, twitter, and google plus.

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