we also have a double the needy. powerful conversation. you got a portion of it in today's broadcast but we continued the conversation after the show. that interview, as well as a a doubled, which is entry, two chapters. one of them is the speech that alice gave on the 30th anniversary of the pulitzer win prize open " the color purple appear " it was published in 1933. on the 30th anniversary, alice walker came to the east coast and spoken one of the book festivals in the country. this was at george mason university, gave an amazing

address. i had the occasion to spend the hour with her that day. that is one dvd. the other is our interview today, when we talk about the issues of today, and we also talk about her trip to palestine, gaza, part that you did not hear. we also talk about what it means to be a writer, an hour early on, she started writing, and the responsibility of an artist in today's society, to have the opportunity to speak with one of these great writers of our time is remarkable. dvd of to offer you the our conversation. 866-359-4334. we have a very limited supply ." "the cushion in the road

you could put them together for $200. what a summer you will have watching out last read her meditations as the world weakens to being in harm's way, as she puts it. we urge you to call in right now and stand up for independent media. this is a gorgeous collection. intertwined spiritual and political destiny. for millions of her fans and readers arbor best-selling 2006 book, we are the ones we have been waiting for, this is a journey into spiritual insight. "the cushion in the road" is yours for 150. put them together, $200. if you call 866-359-4334. i will let you know when we've

run out of supplies of the books. your caller makes a difference. 866-359-4334. maybe you live in the state of california. let us know that you are standing up for independent media. perhaps you live on the east coast. she is traveling to new york. ye will be at the 92nd street on may 31. maybe you live in florida or texas, or washington state or oregon, new mexico, arizona, we're asking you to make the call that makes it possible for link tv to continue. and if you want to come to the set to watch the broadcast and bring a special guest, i would love to host you and your guest. you get to be on the set. who knows who will be here? these two great writers, they

are almost the same age. turned 70 and alice will turn 70 next february. i asked alice and the part of the interview that you did not get to see today what it means, when she sees her role shifting as she hit 70. this year she has two books that she has published, "the cushion in the road," as well as a book of poetry, as well as a documentary about her life where she talks about her former thatnd who is a jewish man she married in the 1960's to great controversy and talk about what that meant in her life. we urge you to call right now, 866-359-4334. makes a call that difference. if you want to come to the set

and watch a broadcast, bring a special guest, maybe celebrate somebody's anniversary, graduation. every week i do this. i take it you're out and people who support independent media from around the country, and then we go out to dinner. maybe you can come the day before and meet the guests in the studio. 866-359-4334 is the number to call. you can sit on the set and water broadcast and i get to host you for dinner. we get to break bread together and toast link tv. it is wonderful, at least i can say for me. of toasting,king it if you want to get a mug, it

is yours for a $100 contribution. if you want two monks and our very own brand of coffee, that is of toasting, it if you want to get a $200. got a little off-track talking about you coming. i did not mention where you would be coming to, new york city. democracy now! is not just a virtual tv and radio internet show. we have a home in the chelsea neighborhood of manhattan, in the shadow of the empire state building. the greenest internet tv station in the country and then i get to host you and your guests for dinner. 866-359-4334 is the number to call. to make a reservation for dinner and a show, you do not need to know when you will be here. we will ask you when you would like to come. this month, next season. you will talk it through with my

wonderful colleague here. when you are ready, i will be waiting to greet you. some people do not come for years, some people come next week. it does not expire. again, the number is 866-359- 4334. who knows who you will meet in studio. perhaps danny glover. maybe michael pollen. michael is the great author who writes about food, one of the country's leading writers and thinkers on food policy, has written a number of best sellers on food. he has written a new book. he was just in our studio few weeks ago. the people who were there that morning for dinner and a show, what an amazing day they had. aftere early and stayed the show. this is the kind of experience

you can have if you come to watch the broadcast. please call in light now. a number is 866-359-4334. for the final time, if you want to get "the cushion in the road," the wonderful book just , it ised by alice walker about how you exist in the world. it is yours for $150. a double dvd. washingtont george -- george mason university. what "thealking about color purple" that in her life. dvd, yours for $100, the book for $150, together, $200. 866-359-4334.

i want to turn right now to michael holland. who knows who you will meet when you come to the set of democracy now! in the middle of new york appear particularly appear particularly relevant when we talk about michael pollan. he talks about all different ways to make dinner. "cooked."ok is called he argues taking back control of be the most ourrtant step to making food system more healthy and sustainable. when he was here and i interviewed him, i asked him about the journey he took in writing the book. >> it was probably the most fun i have had as a writer, and it is hard to describe it as work exactly. i wantedgured out what

to do, which was driving cooking back to its most elemental apprenticedecided to myself to a series of masters, and i divided into four central transformations, the, the nadir -- denominator of all cooking. cooking with fire, water, cooking in pots, which involves a different way of transferring heat, air for baking. earth for fermentation. in each case i found somebody who was really good at the mastery of that element. and i work for them. of acquire these skills. cooking with>> tell us about yoo north carolina to the barbecue maker. >> i wanted to start with fire because that is where cooking starts. probably 2 million years ago, according to current thinking. at that point we were still homo

erectus. when we acquired the control of fire and the ability to cook meat and other things, we unlock this trevor trove of calories and energy that other animals do not have. when you cook food, you basically pre-digest it so your body does not need to use as much energy to break it down, you do not need to shoot it as much. it is a huge boon and probably lead to a larger brain and smaller got that we have. what was cooking most like that? it was whole hog barbeque as practice in eastern north carolina. barbecue is very balkanized. every region has different rules ,n what constitutes barbeque and they will not even call the other forms barbecue. so i went to north carolina and work with a man named ed

mitchell, a pretty well-known pit master, has been added for many years after being a vietnam vet, working at a ford dealership. we did a couple of barbeques where we cooked the whole pigs thenwood, very slowly, and we would have these amazing public events where you have to take an entire page and chop it up, mix it with various spices and vinegar and turn it into sandwiches. it is actually remarkably simple. pigs, heat, would come a time. that is your recipe. unlikeliked about ed, almost every other resident -- a master that i came across, he cared about where the pain came from. barbecue is an incredibly democratic food, cheaper than mcdonald's in many places and

far more delicious. is different in that he cares where the hawks came from, and he pays a premium for that. started evangelizing about using small farmers, hogs raised outdoors, all the sudden he had tax audits, prosecutions for various business practices, and no one has been able to prove a quid quo pro, although the timing is suspicious. >> explain what his concern was about quality. today are raised indoors in provoke conditions, in confinement operations. cages tooin little narrow for them to ever turn around. they do not want to crush their

babies. it makes it easier for them to inseminate them, which they do over and over again. these pigs go crazy gradually. that is one of the reasons i have trouble celebrating barbeque that was not, in some sense, humane. ed figure out how to do it. of course, he has to charge $9 a sandwich, but other places charging $3, but on the other hand, it is a whole meal. >> explain how he does it. he does whole hog exclusively. ofthinks in the other part the state where they just do certain parts, it is good but not barbecue. over wood and charcoal, very slowly. making barbecue is

making the temperature consistent and low, maybe 200 degrees. when you do that, that slowly itnders into the meat, gradually breaks down come at and after about 20 hours, you making barbecuecan pull it apa. it is delicious. >> and you went from fire to -- >> water. fire cooking is very male, a lot of dramatizing, as there is an every backyard of america. it is very public and communal and have some wonderful but stupid bombastic qualities. cooking in pots is more domestic, traditionally more feminine, more modest, it happens under a lid, you cannot see what is happening. but it is a very important technology, the second important technology. it does not happen until about

10,000 years ago because you need pottery that can hold water and survive heat. but when you can cook with boiling water, you can soften grains, for example. a revolution happens in society because you can feed old people and very young people who do not have teeth. so the elderly live longer as soon as you can boil food, and you can wean babies. it is a wonderful method for that. it also allows you to combine plans and meats, or just plants. not eatwhich you could without water. a revolutionary way of cooking. i approached it has a series of lessons in braising, stews, and soups. i worked with a wonderful shaft who is an iranian-american,

trained in berkeley. she would come to my house every couple of sundays and we would make a big meal together. my wife and son would get involved, we would invite people over. i learned wonderful lessons from her. every day she had a theme. today we will learn about and ossification. this is basically, fats and waters in a stable solution, like with eggs. a salad dressing is an emulcification, basically. in the presence of heat, amino acids and shivers turns into these wonderful flavor compounds. makes the food much more flavorful, elusive. one of the interesting, denominators of all cooking is you take these very straightforward flavors and to complicate them. you make a food tastes like other things.

maybe you give it the aroma of flowers, bacon. it is sort of like poetic language. you in fact everyday language into something more heightened and elusive. more metaphorical. you do that with cooking, too. so we looked at that. and these were the most practical skills i learned, the ones i use every day. i love making braises. >> what do you mean by that? braise is basically a stew were you do not cover the central part of your dish without liquid. you have a dice of onions, carrots, celery, and you saute that for as long as you can bear. the longer the better. and then you brought your meat. brown your meat.

up you only at the liquid about 1 inch, and then you cook it slowly. what happens is, the part that is not covered with liquid browns and the bottom kind of stews, and the whole thing gets soft, muscle fibers gets soft. it is a wonderful way to cook on sunday for several meal during the week. it is even better as leftovers. in the way, the most sustainable form of cooking, in that i have been able to fold it into my life. his recentpollan and book "cooked." we will return to our interview in a little bit.

>> this is democracy now!, democracynow.org, the war and peace report. i'm amy goodman. as we return to my conversation with award winning journalist, author michael pollan.

his new book is called "cooked." i asked him about the slow cooking movement and the movement of slow cooking. revolutionarya effect on our food culture where real live in the country. alice waters made a point of supporting small organic and sustainable farmers, cooking very simple food based on high- quality american ingredients. the earmarks of that in cooking are everywhere. been a great place for hundreds of chefs to train. kitchendibly humane therethey have taught --

is go there underwhelmed -- there is a chance that where you eat, somebody has passed through chez panisse. it is an incredibly great restaurant but people often no y sauce? it is just beautiful food cooked with conviction. >> what does slow food mean? >> this is a movement and even an organization. againstse and protested fast food. it begins in italy in the 1980's, particularly when the rome.was coming to a leftwing journalist, who was outraged, thought this was a challenge to italy's pirelli and food culture. so he had a great idea. he did a much more italian protest, which was setting up a table outside of the new mcdonald's, and got all of the italian grandmother as he could find to cook their best dish and say, here is real food. what do you really want?

it was a protest based on pleasure. galvanizing, and it started this movement. even though this starts after najaf and alice waters became good friends. that is some of the dna behind the food movement that we see right now. slow food is about who that is clean, and fair, concern with social justice, concern with how humane and chemical- free it is, and they are concerned with the experience, the loss of the family meal, a loss of eating as a communal activity. everything that fast food and food marketing is doing to our culture. effort tod fair,there is a dele

undermine food culture to sell us processed foods. the family meal is a challenge it if you are general mills or kellogg or one of these companies, or mcdonald's. the family meal is usually one thing shared, not each member getting to pick what they want to beat. it is also a meal where the parent is in charge and makes the decisions for the family. very muchndustry has wanted to in sydney with themselves between us and our kids to market food. slow food about recovering that space around family and keeping the influence of the food manufacturers outside of the house. and i think it is very important. one of the inspirations of this book was discovering that we aren't doing so little home cooking now, the family meal is truly in danger. the family meal is important. it is effort to undermine food the nursery of d. it is where we learn and where we teach our children how to share, how to take turns, how to

argue without offending, how to learn about the events of the day. i learned all this at the table. these kids are spending all their time in the room, of passing through the kitchen, nuking a frozen pizza, and they are missing something important. quotationto read a from your book, "cooked." we are speaking to michael pollan, well-known writer, thinker, challenging food policy. you write, today, the typical american spent 27 minutes a day of food preparation and another four minutes cleaning up. you also note market research shows more than half ofwe are sl the cooked at home, but that number may be misleading. >> how do they defined cooking? it is pretty loose.

basically, cooking, in marketing terms, is any clue that has more than one element assembled. for example, if you took some prewashed that lettuce and put some dressing on it, you are cooking. or if you put cold cuts on bread and a sandwich, you are cooking. cooking wouldof be a of a more strenuous than that, and little more rent -- rigorous. not that you always need to cook from scratch. i use canned tomatoes, chickpeas, frozen spinach. there is a first order process food that is a real boon to us. evening meals in america are those one, two-increase in process. i do not want to have to know my own flour if i want to bake. but there is another process that has become more popular, which is referred to as alter processed food. these are prove that are meant to be meal replacements. this is where we get into trouble.

cook the wayo not humans do. they really do not to know that, all you need to do is read the ingredient labels. those meal replacements are full of ingredients that no human ever has in their pantry. >> the exterminator came in and took care of that. >> they could differently. they also use lots of salt, fat, and sugar to disguise the fact they are using the cheapest possible raw ingredients. if you make anything sweeter or salty or fat enough, you will not notice the quality of the .eat or the vegetables involved we love salt, fat, and sugar. we are hard wired to go for those flavors. the trip our dopamine network. michael moss has talked about

this, david kessler, too. interviewedly michael moss, the "the new york times" contributor. we consume more than twice the recommended amount of food. i asked michael how he thought the problem could be addressed. >> you cannot just throw fresh carrots and apples at kid without engaging them. theif we can invigorate home economics program in this country, which fell by the wayside, that would be a huge benefit. kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. it does not happen anymore and i read about this in the book. what happened was, we got betty

crocker, the figment of an imagination from someone from a food company, and she began pushing processed foods. . this was back in the 1950's, 1960's. i used to think betty crocker was a real person. she wasn't. she started out as a marketing tool for the company. emblematic of the food industry's assertion, if you will, of the home economist. their notion was, who has time for scratch meals anymore? let's encourage consumers to buy our convenient food to make things easier for them. >> that is michael moss, who wrote a very good accompaniments to "cooked," michael pollan's new book. you recently cooked together? some got together to make

food for "the new york times." i wanted to show that you could make a delicious dish for a few bucks. chickpeas, all oil, onion, and you are set. i have great admiration for convenient food to make things easier for them. >> that is michael moss, who wrote a very good accompaniments to "cooked,"michael's reporting. his book is terrific. in a way, they are companion books. i am trying to work on the solution to the problem that he did such an amazing job of anatomizing. cookingicture of you to in the kitchen, a lot of women might be thinking, the reason we went too fast foods is because we do not have time to do this. >> there is some truth to that but the story of how we move to processed food is more complicated. gender politics are interesting. first of all, the food industry has been trying to worm their way into our kitchens for 100 years. betty crocker goes way back.

resisted, thewas food industry was resisted. women felt it was part of their solemn obligation as parents to cook from scratch and they resist the processed foods. the breakdown and their resistance does not come until after world war ii, well after. when women went back to work, was thes found cooking thing that these did not want to give up. was a creative outlet. but there was such an uncomfortable conversation on folding at kitchen tables across america over renegotiating the division of labor in the house between men and women. there was child care, housework, cooking. and the food industry recognize there was an opportunity here. it came in with an advertising campaign directed at women, symbolized by this kentucky

fried chicken billboard. a big bucket of fried chicken under the words when the liberation. and it was brilliant because they associated not cooking with progressive values, and it had never been so associated before. of virginia slims as well, using feminism to sell products. and it succeeded. mixet's go to an ad of cake from 1978. >> when did you start baking from scratch? >> it is not scratch, it is bills vary. >> take this moist? it has got to be scratched. take this rich? it has got to be scratched. very is tilbury -- pills plus.lsbury

>> one of the breakthroughs of selling cake mixes to women -- and they bond in the 1950's -- all you do was add water and then you have a cake. they did some research and said, if you left out the act and made women actually add it to the mix, they could take ownership in a new way, and that is when they took off. an interesting game between marketers and women getting them to accept this food. it is worth saying there is a time crisis in the american household. we work really long hours in this country, much longer in europe, where there is still home cooking going on. one of the earmarks of the labor movement in america, as opposed to europe, was to always fight for money rather than time. the europeans fought for time. that is kind of their slow food values in a sense.

we are also working at a total of an extra month a year since the 1970's. a very high amount of time. so there is a real challenge, how do you cook in the absence of time? is of the things i found that convenience food is not always as timesaving as people think. it does not take a long time to get good food on the table. there is an episode in the book where we did a microwave meal. everyone could go out and buy whatever home replacement bill they wanted. my son had french onion soup, stir-fry, my wife had lasagna, i had cury. it took 40 minutes to get the meals on the table. the microwave is such an individualistic technology, you can only do one person's food at a time. by the time the last one was

done, the first one was cold and had to be nuked again. then my son said, i am moving to the oven. it was a disaster. it did not save time. i could have made a perfectly good meal in 40 minutes. i could have made stir-fry. we do that all the time. it is a 20-minute dish. you are listening and watching michael pollan. his book was a top seller on the new york times best-seller list. this book is called "cooked." the book is yours for a contribution of $150 kit you call right now, 866-359-4334. make the call that makes it possible for link tv to happen.

if you want the dvd of our full conversation, of which we played a small portion, you can get that for $75. if you want to put them together for $200, you can get the book and dvd, if you call 866-359- 4334. explores then previously uncharted territory of his own kitchen, discovering the enduring power of the four elements, fire, water, air, and the earth, to transform the stuff of nature into delicious things to eat and drink. 866-359-4334. to a north carolina barbecue pit master to learn about the problem magic of fire. chez panisse to learn the art of braising. one of thee, founders of the slope crude movement. then you have a baker telling

turn green and water into a loaf of bread. several you get the individuals who do fermenting, cheesemakers, pickling, who tell us how these process these are some of the most amazing optimes of all. pollan is a professor of journalism at the university of california berkeley. please call in right now, 866- 359-4334. to call.ou we have a limited supply of michael pollan's latest book. we cannot do this without you. with the 2006 publication of his best selling book, michael pollan began a journey through

the food chain that has changed the way americans eat. in that book, he traveled to farms and feed lots where our food is grown. two more books, examining the human end of the food chain, what we eat and impact on our help. exploresollan previously uncharted territory. his own kitchen. it is an eagerly awaited book. investigating the missing middle leg of the food chain, how we transformed plants and animals into meals, and ultimately, why cooking matters. keep the phone calls coming in, 866-359-4334. that makes link tv happen. please let us know that you are there. let us know you are standing up for independent media. make the call right now and let us know democracy now! matters in your life. victoria called in from

pennsylvania, robert from new york, david from california. andrew from stanford. linda from sausalito. from westled virginia. keep the phone calls coming in. .hey all called 866-359-4334 makes linkall that tv happen. we will send you michael pollan's "cooked." together, for $200, you get the book and dvd. please call. keep the phone calls coming in. donald from pennsylvania. robert from california. we have so many people calling in from california. mary called in from redondo beach.

we also got a call from texas. we also got a call from connecticut. laney called in from wyoming. it is nice to know that wyoming is in the house. michael from sterling, massachusetts. we also got a call from jimmy in philadelphia. keep these phone calls coming in. and we got a phone call from edward in pr. fullerton,ed in from california. if you want to get michael is here is ak -- reason is one of the top sellers on the new york times best- seller list. 866-359-4334. and you are keeping link tv alive. fill the phone lines. 866-359-4334.

knowe call in and let us you are there and standing up for independent media. your call makes a difference. i want to know montana is there hampshire,ine, new and vermont is to hampshire, and vermont is to into link tv. you paint the map of the satellite footprint of the link tv when you call in. the number to call is 866-359- 4334. i am also pitching on pacifica radio stations. i am learning all different numbers for different stations around the country. a number for link tv -- we are all in it together -- independent media. 866-359-4334. offering our few copies left of alice walker's

book, "the cushion in thethe nu" for $150 is yours contribution. somebody just called in for it. i want to make it clear we still have this book by the pulitzer- winning prize author. and the dvd that you could get nowhere else but here. and a major address that she gave at george mason university on the 30th anniversary of the publication of "the color purple." it is the conversation we had together in washington. the other dvd is the conversation which we could only play a part today. the two together are yours for $100. , as gloriar's book steinem said, just when you think she has empathized as far as any writer can go, she has gone further. this is a gorgeous collection

that gathers her wide-ranging meditations, many of them previously unpublished, on her intertwined political and spiritual destinies. for readers of her best-selling 2006 book, "we are the ones we this been waiting for," invites readers to begin on a spiritual journey into insight. the number to call is 866-359- 4334. thing, we you one cannot do this without you. you can get both. maybe you're thinking "the cushion in the road" or "cooked." allcan get both books and the cbd's for $400. you would get michael pollan talking about the natural transformation of food. you get the dvd, as well as

alice walker's book, and those two dvds. library yourful would have. forive them to a library someone to discover. someone walking in to find in -- interesting. let us know that you are there. baking bread is a revolutionary act. 866-359-4334. come to the set of democracy now! and watch the broadcast and bring a special guest, i would love to host you. you sit on the set, you watch drink incast, you democracy now! with fair trade organic coffee, which i have right here. this is our own brand, grounds for democracy. you come to the set, drink our coffee, watch the broadcast, and

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we've also talked about president obama and health care, conflicting impulses to repeat into inner contemplation and to remain engaged in the world. the book is yours for $150. they both live in the bay area, and i think they would be pleased to offer both of them together. i will let you know when we have run out of either one. both can be yours for $400, both or alicee pollan pack, walker's book and double dvd. perhaps you want to read michael's book on the way here to new york. maybe it alice walker will be

here when you come, or michael pollan. chomsky, were jeremy scahill, whose movie is coming out. by the way, we are still offering his book for anyone under $50 contribution, as well as a dvd of his address at harvard university, as well as a panel that we had on with noam chomsky. you can get that for a $2 contribution it if you call 866- 359-4334. your call makes it possible. that is all i can say or link tv to happen. you are the leg. maybe you wanted to $25. we will send you a democracy now! bumper sticker. it is this fire engine red bumper sticker, the statue of liberty, torture and

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then we have the five-book set. all of these are signed. in fact, i am signing every day. as we pitch on the link tv, we have to get more signed. it is my first book "the exception to the rulers" which i wrote with my brother. you can also get my second book "static. " you can also get my third book. my first book is of columns. two were written with my colleague here at democracy now! denis moynihan. barrier."the sound you can also get a copy of that. the last is called "the silence the majority." that book can be yours barrier."

for f tami $5. all five could be yours for $200. if youd add up to more priced them out separately, but together they are yours for a contribution of $200, if you call and right now. maybe you want the books for your own collection, or you would like to give some as gifts, give one to a library. what ever you do, we ask you to do it right now. the number to call is 866-359- 4334. the five books are yours for $200. you could get the first two for $25, the last two 47 $5. the tote bag is yours for $100. bumper sticker, $25. today,ks we are offering michael pollan's "cooked."

it will make you want to walk into your kitchen and start. the lessonout how move beyond practical to become how cookingtion of involves us in a social and ecological relationship with plants and the soil, history, and culture. connects us.oking the affects of not cooking are simply far reaching. on corporations to cook our food, which means we are relying on facts and salts, weakening our relationship with family and friends. argues taking back control of cooking may be the single most important step that anyone can take to make the food system healthier and more sustainable. learning to perform these it door to a opened the better life.

together for $200. we urge you to make the call that makes it possible for link tv to happen. as a move into the summer months, maybe once cooked, and do not anymore. maybe you cook but do not enjoy it. he puts the joy back in cooking. we urge you to call right now, 866-359-4334. sets you want to get two of the box. $300. you can give one to a friend. maybe you want to get the dvd, which you cannot get anywhere else. fourould get two of those $150. maybe you have two sets. 4334.in 866-359- prisont to send it to a library perhaps.

make the call that makes a difference. "the cushionrds, world road" as the whole awakens, we urge you to call 866-359-4334. make the call right now, make it possible for link tv to continue. together, we move forward. you get these wonderful books that inspire you come educate you, and you are to follow through on a particular topic. still the phone lines. we have less than three minutes to go. make the call might now, whether you live in new york for alabama,or maryland or mississippi, virginia, we're call. you to make the

have i not mention your state? put it on the map by making the call yourself. 866-359-4334. theou would like to come to set of democracy now!, maybe you have a trip planned this summer. maybe you for coming here in the fall for the winter for the holidays. expire, the offer for dinner and a show. and you do not need to know when you can do it when you call. my colleague will call you and ask you when you want to come. we got a call last week for viewers and they wanted to come here. you see those books in the shadows? those are real. a lot of times on television, i have been in studios where these books are cut in half, just for the show, or they are part of a green screen.

that backdrop israel behind me. that is not the case for most tv studios. our books are real and they are indexed. books, and we would love to offer them. 866-359-4334. we would love to show you our book collection, we would love to show you carlo. 866-359-4334. make the call that makes a difference. if you come here, you will have a marvelous time. sit on the set, watch the broadcast. we cannot do this without you. please make your call. you sit on the set, watch the broadcast, and that i get to host you and your guests for dinner. youn you are here, we tour through democracy now!, you meet

everyone here, you can meet the guests in the studio. are dumping a segment, adding a segment, adding guests. it is crazy. you get to see the craziness, but that is sort of the fun of it. you watch the broadcast, sit on the set, and then i go to break bread with you. speaking of michael pollan's book "cooked." issuesto talk about the you care about and get to know each other. if you want to do dinner and a show, a $2,000 contribution. then we will ask you when you would like to come. maybe you have no idea, that is fine, too. when you are ready, we are ready. 866-359-4334. make the call that makes a difference. if you want to get the last ichael pollan book "cooked,"

pledge $150. the collection is $200. whatever you do, do it now. make the call that makes a difference. send a signal that you want to support a link tv, that you care about democracy now!

♪ >> it is a project that started in 2007. it was created to celebrate the life and promote her ideas that related to walk ability