ah, it oh right now, there are 2000000000 people who are overweight or obese. it's profitable to sell food. this is patty and sugary and salty and addict. it's not at the individual level, it's not individual willpower. and if we go on believing that will never change this obesity epidemic, that industry has been influencing very deeply. the medical and scientific establishment. mm hm. what's driving the obesity epidemic? it's a, hey folks, next up on dennis feller plus one chef michael simon. cleveland's finest sounds like they've got a new job. well,

bobby flay hosted the throw down thing over there for many years. i think bobby's moved dawn and there in the next course they've chosen the right guy. michael simon has taken that task. go re also has a a cookbook coming out where the recipe should simply not be any easier like that. michael simon, right after this dennisville or plus 138 volkswagen the dentist reller plus was happy to welcome chef restaurant to or mike go simon to the show always seems like a convivial bloke when i watch him on the food network. good guy. ready? smile. nice laughs, his peered on food network shows like iron chef america, food feuds, and the best thing i ever 8. that's my favorite of all like 240 of those. my tivo.

he also owns a striker as drugs including low or la b stroke, angeline and mabel's barbecue currently has a new show up on the food network called throw down with michael simon and new book released just in time for christmas called fix it with food every meal easy, michael sat. how are you? a chef. another day in paradise. man. no complaints. you know, life is good. now brother, i know some people i knew christmas eve did the sea for the thing in that. but what, i don't know what your chops are, you must have a little sicilian and you're growing up. what was your christmas eve meal? we did the sea food thing. we did a lot of thing. my. my mom's mom is from italy, so that was a big kind of see food thing. christmas eve and then christmas day we made latania . well, a lot of lot of it said all the fancy things,

but my mom always made was on christmas eve. and just like plastic salad, couple little greek treats do but, but mostly see for the night before last day. but i cut a killer on yup. in santa barbara, where i live a couple weeks ago, i had an ad it, it was some restaurant tours grandma's recipe. and oh man, is there anything more strong? although the mistake i made was i added at lunch and then i was in a call 330 is definitely out of put the list up till the last meal, but it looks good. i got to have that cut to me at 330 there, hit me with a cattle prod just to get me up. but if it is good for that, the answer. sure. tell me why it's always ready boulevard. yeah. what was your last meal be grandma? i was on yeah, 100 percent without about 100 percent. not even like all the fancy chefs. i know all the rest drugs like if. ready if i'm about to go give me the latania either

give me a couple of give me a couple k, i know you can't give away the farm here with your grandma recipe, but tell me, what was the meat? what was it? give me a couple swing thoughts on what she did that made it hers. so it, you know, it was like the bullion a style. so she did, she would do pork feel and beef in the filling and then bet shemelle and just like a brazilian layers, you know, like i mean the kid around like all it's $100.00 layer design. it wasn't $100.00. but there was like a lot of layers of the bullion a's on the bash and then the bullying days in the bathroom. oh my god. so good. and then bashing outside she would whip in the recall the cheese. so it was like, it was salt, the and me, the, i still been cooking, you know, professionally for over 30 years now 35 years. i still can make it as good as it's absolutely unsure about what i'm in

a full you know what i i always love where the italians. 4 call the red sized gravy . i love that. everybody in the tomatoes spaghetti sauce. they get that. i don't i make my gravy and your are all of a sudden you're with pulse or vino and stir license the double edge with the razor way. absolutely. but it's, it's so funny it's, it's definitely, i think, the gravy term, it's a jersey billy thing like if you want to start a fight in like jersey or really just say, oh, is it saucer gravy and all hell breaking immediately? you know, we get like. busy breaking loose, i grew up in pittsburgh and i'm one of the 1st comedy gigs i did was up in clever cleveland comedy, starting at big parking lot, where the jacobs field light ended up eventually. but we had to go up there and i love the same thing about cleveland food that i loved about pittsburgh. it wasn't

like i was going to find, you know, who was going to go to blue lay or something there at that point. although i know it's gotten much better sense, but the food was always so freaking good up in cleveland grow and your favorite good. you know, i mean per oh good and co boss always you know, i mean that's where you got like. so that is, i'm like, i'm one of those rare birds. my father is from johnstown, pennsylvania, my mothers from a nation, and they moved to cleveland before i was born. so my family is from pittsburgh and then i'm like, the only simon is from cleveland, which is really bad for me in the football state of my life. yeah. but they, you know, we the same way so it's like, you know, stuff. so cabbage will lose sky. all the gray smoke means the co boss for the parole be like, that's, that's just i always get around like you tell like, leaving or they should mix in a salad. they're like potato sale is the salad,

right? that. so it, you know, mean that's what i was a kid. their football team added twin backfield. my favorite pittsburgh games ever ernesto names, but they're a pullback half backward called lou beyond the and wayne right out. and i used to think if that does, if that isn't perfectly emblematic, i'm messen tough people. good people, good. people like a good meal. they tell me about thrown out, are you going around to places like a, do you go to their backyard or did they come to a kitchen in new york? tell me about the motif for throw down with michael simon. so. busy really foreign chauffeur. i think so many reasons. it's like why it had to look, you know, it has obviously that slightly competitive edge to it which a lot of the prime times we don't work. so we have now what you get to discover restaurant, discover a chef,

and really kind of show them off 1st and then you get to it. so basically how it works is, is like a chef, a restaurant that i love that i think is just doing really actual things. i say my dog is chair, the backer. right? that i think to really special things i say, you know, let's, let's highlight them. so one of the executives from food network calls him up and they say, you know, let's just say it's dennis mel. if we say that we hear that you make the best resign ya in the country. we want to do a food network, special on your lazar. yeah. so why don't you invite a bunch of your friends? we're going to do a food network special. you're going to teach us automate. so 50 your friends show up. you set up a little like in your, at your restaurant, you set up a little thing where your friends are there. ready your make your design, you're doing your cooking demo, and as you're doing the cooking demo, i start making my way through the crowd till i get to the fraud. and they're like, well, you know, it's typically people that i know. i know like what you're doing here,

and i'm like, you know, that is, i hear you make the bustles. i did, i make the bus barn and like you make the bus was id. let's go, let's look time for the road out. and then we go, i'm a, my bus was on you and they make their bus. we let the boat is, there's 2 judges that are off camera that the can't see any of the food till it gets in front of them. so there's 2 judges to do a blind taste and then the audience gets the 3rd both, which is typically alter friends. so i'm kind of rude on or but, but, but it's not about like, you know, it's obviously it's, it's a win or lose kind of structure. but it's more about featuring these places, say, and how great they are. all the things they're doing with food and how we respect them. and so it's, it's unlike iron chef, like when i did iron chef, i wanted to destroy every one. and, you know, want to, but like in this kind of scenarios, more about highlighting, i'm having a little fun along the way and just making 2 great dishes. i love the reveal that

you ought to come up full with any more cone, a steam from good the badly actually what all of a sudden you turn up at the front. they all look over. you do i. ready want them to play like a little bond music or stuff. my feel like that when they can feel my car side of it like it's really important. and i love the area. i don't know, i'm all, oh, well madam a couple times. but there's such pride in these people, these local artisan and ships and business owners. you know, everybody's got their thing that they want to shine with. and i always love the guy gives it up. when i think i saw with a cat and philly who is making something basically rudimentary, but he made it his own way. busy and you know, guy was with. busy them and he takes of, by to gives, proffers, and the guys over the moon, it really is different than the chef. where like you said, come into the arena,

let stroke that we're both prose where big boys are big girls. let's try to, let's try to bludgeon each other here and when this with the other people you got to split the difference. give them their property also try to when they don't want your phone and it in, but it's a, it's a little more dell, right? yeah, it's more don't get much more, you know. i think it's more where we are now with the food. it's like look ive been on food networks and gosh, 1998 guy and bobby and i think all the like we know how bless. we've been in this business like we've been in it for a long time. the restaurant business is incredibly hard. the shepherd is incredibly hard, you know, it's a lot of 18 our think was days. so. ready for us to be able to kind of go into some of those restaurants and kitchens and take people that are every bit as good as their craft. is anybody in the country and show me off to america and say, look, there are other people doing really great things with food, get out and support those people. you know, i think that's something that is not only important to us,

but important for us to do. you know, i think it's, it's, it's a deal to showcase really what america has to offer with food and some of the people that aren't as sports, not to be mtv, to kinda promote themselves. you know, i think it's, it's for me, it's kind of a great thing in an honor. yeah, i would say one thing i can't agree was a thankless thing because in a world where everybody gets on tv or everybody's on chick talk, doing the mashed potato and all of a sudden they're huge and micronesia. i mean, it's crazy to me when i think of chefs, i actually think it's a great gig. you're doing something is primal as possible, providing sustenance to another human being. and a tasteful way they look up at you and go, god, that's good. i always think, you know, the world's gone mad. they were hold. they, when you said 15 minutes to run, it's 15 seconds. everybody's famous for. but at the end of the day, you can bring people in the warm place, serve them a platter, food,

and they give you that walk. i go, brother. thank you. that made my day that's about as big a home run as you can get the impersonal world right now. yeah. i, when you put it like that, i agree. 100 percent. it is it's, you know, we're, it's, it's a special business. you know, it really isn't and it's like, it's the reason i got into it from when i was a kid. it's like, you know, my mom was, is, is a great cook and, but she's always entertain and likes to watch. people come over and be so happy to eat. my mother's food was always really cool for me. you know, that was like a special thing. a bless we'll talk was mom growing up, cleveland, all that stuff. i've never seen a more pronounced beam of damocles hanging over. one of my guests had not been bothering him. i was like, i have no i that's like the motto list from 2001 and his head is the moon of jupiter. i'm working at cooper a flashback here with michael. so after this,

that is really was one ah scientific knowledge has never been so readily available to every one across the globe, but overwhelmed by information. can we distinguish the real signs from the one being imposed upon us? we're living in a world where there are many people who have a vested interest in fighting information, fighting scientific evidence, and discredit, even the notion that science could provide the truth about the natural world in the pursuit of business goals and large corporations. a challenge strongly by scientific evidence if you're emotionally invested and free markets, them climate change is a serious emotional threat. because dealing with that means we have to change our

approach to business industries or on the war bar, attempting to debunk legitimate science by producing new evidence. it's science, lighting science. that's how ignorance is manufactured, their attention only seeking to the rail via this rolling using fire against that shell. ah ah

the hey folks. welcome back to dennis miller plus one. you know chef michael simon cleveland's finest. i don't know what the hell's happened in the brown. he's over. i think mayfield's, i think mayfield's dimension he's trying to play with. i know it's not it's drawing shoulder than that anytime you're up or towards us bank, but he's a man, i dig him and i think getting rid of all they'll help the team in general because that's addition by subtraction. anyway, little diversion there were talking to mike about the new show, throw done with michael simon. imagine the they had the white at all. the bobby flay things when bobby through died and said he wanted some back end participation out the door. they're not give it up those square. i can't say anything that's my good. the good thing is the good think that it's bobby's production

company is doing the show. so we're still on when and anyhow bobby, you know, at some point bobby's fill in a lot. there's, there are 5, you guys that are fill in a lot of their hours man, and you have to be recompense. they're sitting there with newbies who don't quite know what they're doing. you know, so yeah, you certain guys over there should get paid and i guess it's what happened and more and more new book release just in time for christmas called fix. it was food every meal easy. you know, there's a fine line between, like i get this cat simon hopkinson, cook books. he's a guy from england and he makes it. it makes him just basic enough, but not so basic. i feel stupid. it's not like the real housewife and new york give me an easy bake govern recipe. you know, i mean you've got to split the difference. you can't make it the richard, blaze. freeze and stuff that goes buster tags, but you can't make it so stupid the real use. you've got to split the difference on

these cookbooks, right. it's mary bennett with truth of true statement. i slumped. i'd go with food . it's like people make it harder than it needs to be shut to make it harder than needs to be. it's like, by good product, cook it the right way. it's going to be the was just and the story. you know, it doesn't have to be boil in a bag and you don't have to go get no microwave and 14 seconds. but yeah, again, you don't need, do you know, all the molecular astronomy stuff, man, it makes me a bit batty cleveland brother come up. i mean, you know, i don't want to eat foam or air dennis, no full nor air for me. yeah. you start talking to a cat in cleveland about surveyed and he's a soviet sheet. they rocky call a veto. do i do? i remember that i grew up pittsburgh, i know those rhythms. tell me by growing up that you say your mom was

a great cook your grandma. when did you 1st dip your toe, brother? so i can and i started cooking when i was a kid like my, my parents never wanted to make, i guess anything easy. so the 1st thing, my mother's greek is the 1st thing she made me taught me how to make was possible. i'm like really mama, you know, the, even those like the hardest thing to work with, even if you're advanced. but it was the 1st, there are not a cookie. the kid kind of got the bug started working in restaurants and i was 13 and just really fell in love with it. i was. was it the greatest of students? little bit a d. d. but that worked really well in the restaurant business for me. melissa, i know it doesn't have to break out in the war like trotter in chicago, stuff like that, but i always think if i was young somewhere along the way, maybe it's throw man again, me and maybe i'm not the guy on the other end of that line getting a new one torn, but i always thought it must be fun. the work for a marco pier way, just like doing a film with james cameron, where you, where the t shirt and says,

i survive the vis or something at some point that you want to heart, working up fast and stuff back. oh, i mean, when i was younger, i worked for a trade, you know, back then in that for the 80, you know, most of the, just like, you know, french, german, they were taught it was, it was, it was a different world than it is now. you know, i never worked for marco, but i mean, marco, you just stand next to marco even now, and you're like, you're slightly frightening to me. why are your hands 4 types? because my child, you know my favorite marco, when they remember what he had showed they're like, he made gordon ramsey cry. and he's like, i didn't make gordon cry he chose to very, there's the fine light of the bridge is always level. and marco vieira, he'll put together his dream mail or something, and at the end he does have paws like dr. jay,

with the tweezers for the micro green and go what am i watching? and man here that's absolutely the 1st time i read about shipping and i got these inside minutes and they just, i'm like, what do you shaquille o'neal be like? oh my lord, you're is huge. there now listen rather coverage changes everything. but i think of guys like graham or ethan chicago, how he likes to do it. he's a genius. i mean, and everybody, everybody in the house of the cat, up at the french laundry. but from thomas. yeah, i love the presentations that i was going to call them and say brother, you have a candy flush match that they have to wear to the table. and then instead of taking it off, you just use it. sure. i got like a good idea. you probably would, you know, he would listen when you reach

a certain point the approbation of these other ships must meet a lot. i mean it's, it's like, it's like the avengers or some. i know it's the people at the end of the day, but it must be cool that when you're thought of as a player by other, by other players. right. you know, i think i think the cool part of it is for me is like, you know, i look at some of the people that mentors be along the way. ready and you know, for me, the most fun part of it is like kind of the family tree or what you know, that you're able to build. so you know, a lot of the young cooks and stuff that worked for me when they were kids. and then they grew up and then they want to change spirit award and open their own restaurant and started getting the accolade. so when, when you see or family tree kind of start to grow, it's pretty special. i mean i find it very, very special. you know, and obviously, you know, you get treated well when you what we were, we had a,

we are in vegas the other day for some meetings at all. and we, we went to a restaurant that i'd never been to, we sit down, you know, next we know there's just the table. we got food everywhere. so you know, the appreciation is always very flattered. you know, i was, you know, you grew up pittsburgh, i grew up in the kid from cleveland. i never thought that in my wildest dreams that i would be able to do something that i love so much and have the level of success that i've had doing it. you know, i, i didn't get the benefit of like the new york p r, the l a p r, that kind of stuff. and, and just found my way, you know, my wife, but 1st restaurant me in 1997. and, you know, i've had a tremendous run since then, so i just feel very fortunate. breakdown your roster in cleveland for me now. mike, i see. i see a barbecue place. tell me, tell me about places. we have mabel there, barbecue place, you know, law after 20. the pandemic got little after 26 years there.

you know, we reached yeah, we really close it. that it was just, it was very high and fine dining restaurant, which in the world the pandemic post during pandemic time and post. and i'm in trans. unfortunately just we couldn't figure out how to make it work. you know, it. ready was like people didn't one table side service when you couldn't get within 6 feet of them. you know, so they were restructuring some things, but we still have are some of our burger joints in the arena's in the state of the camps and browns. we have maples, we have angelina in in atlantic city and another mableton restaurant called sarah's at in vegas at the palm, which is getting ready to reopen now. you know, and then we're, we're have a couple of things like pittsburgh and, and brother in philly. so yeah, it's, it's, you know, it's, it's all still going very, very well, we're, you know, lola was the closing along the was,

it was like an emotional thing cuz it was restaurant, you know? yeah. like you said, the table side thing might as well be del mar, goes in new york or something at this point. when a cat comes up table side to make your bananas foster and he's dressed in our hurt walker. so that's what the what do you think she's, i think i ordered. heard. yeah, it gets, it gets a little weird. we could figure out how to do the dover sol table side with flexible after the 3 the server. because to get all the bones out of a piece. so and so these, okay, be covered for people of the world. lets brother it and we're talking to michael, simon. and of course, you know, from the food network shows like iron chef america for serious players food views, best thing i ever 8. and he also has a new show now and food network called throw down with michael simon. and by the

way, it's s y m o. and as you go to find the book, new book released in time for christmas called fix it with food. every meal easy. how's your life, brother? happy man at this point, your life or you as they say at the end of a good meal, or you said right now things are good. things great that i got my, you know, we have, you just said, well, we didn't have them. our son had our 2nd grandchild. so that's been very exciting. you know now we have a almost 3 year old and a newborn emmy in butch. so that is fun loving that. you know, i just stay busy being able to spend a little more time with family now than i did in the early years of the restaurant world. just so that has been very, very nice and you know, getting ready to do not the book tour anymore because again, you know, you're not going to stay in line and take a bunch of pictures these days, but excited about fix it coming out. you know, i have are

a and discord lupus. so it's like, this is my 2nd fix it with food book and how to eat an anti inflammatory way, like still delicious food that we love and food that i love to cook, but doesn't beach up quite as much like a brady over there when the non alkaline thing, simply unbelievable. you see the photos they have to combine your little rotund and the little pair shape. yeah, i saw the other day was on a gave me my key. there must be something i know it's a punitive diet. in many ways, it's hard, not everybody can do it, but if you can get your head around it and derive pleasure from steering your own ship and in taking what you want. brady looks like he could play till 15. i mean, think of think of someone like brady at his age, playing the way he's playing at that. but like my uncle from johnston play professional football p the rainbow. i don't know, like, you know, pittsburgh guy miter and he went to notre dame and play for the broncos. but he was

from johnston. he played with jack ham and and yet it a passing from a less years later. but to see the condition that he was in it 5055 and how he could barely move any joints and all that kind of stuff. and then to see someone like brady doing what he's doing and is age and a lot, i mean a lot of it's a gift from god, i think. but a lot of it is because of the dive and we'd take a look at the brand. i mean, look at the brand is the things that you could do it's, it's miraculous what these guys are able to do. and i think a lot of it is, you know, the old saying you are which week, you know, so if you could figure out a way to keep inflammation down. delicious food, but food that's good for your joints and everything. if you could push it along with a good cat, michael simon, always dig talking to real people. i know his cut of his gibbs and some from the berg and he's from the, the valley of the cleaves up there. they used to get together on saturday night

football games and sits. it's, it was, it was, it was a place on the planet earth where you'd hear the phrase, what are you looking at quicker than any other place on the platter? then it was like a view for referral, lee locked cornea for nanosecond. you dear, what stuff are you looking at like that? but once they got the intro is pretty good. people up there. good to see you. mike . you have a nice holidays. a stairwell man. good to see like a simon, this is that is miller plus what ah should be noted that we also see the us dollar going up at the same time and other currencies around the world falling and entering into hyde park place, starting collapse. that's my design to us by supporting bankrupt companies like

brooks can buy supporting stock buybacks and quotes like warren buffett. they are driving that were all t global complex, which is unconscionable because you know, just because bill gates wants to make a few more $1000000.00, we're going to go to war. the rest of the world is so sad. this is america today with the leaders, join nato in promising tough sanctions against russia and to quote high price for any escalation of tensions and the break away don bass region of eastern ukraine. cnn fires, producer after he's charged with sexually abusing children. questions are now being asked as to why it took 18 months for the police to make an arrest after a criminal complaint was filed last year. a new study finds the divisions in u. s. society.