around here, a little history lesson paves the way. (ragtime music) - [jann] south pittsburg, like so many small towns, was once the hub of activity for this area. when highway 72 ran right through the middle of town folks came here for entertainment, eat at the local diner, and to buy their supplies. and then a bypass was built that took traffic, and the town's livelihood, away. "we've got to do something to bring this town together." bob kellermann had contact with martha white. we have cornbread, we have skillets, we're southern, so that's how the cornbread festival came to be. cornbread festival invested over $150,000 into the princess theater. they have invested money in the schools.

has really made south pittsburg thrive. - well, it's given us a sense of pride. we're just gonna have a good party, come on down. - you know, it's a real mystery to me why the cornbread in the hills of tennessee tastes so much better than the cornbread anywhere else. - well sherlock, what's your gut tell you? - let's find out. - is it pretty good? - mm-hmm. - [rodney] so we set out to experience everything the cornbread festival has to offer. he atmosphere is energizing. this is where the kids are getting their purple hair. (country music) (fiddle and banjo duet) (plucked banjo music) (laughs) - there's so much to see and do here, but something that really caught our eye is this really long line.

they're giving away, and we found out is the martha white-- we're calling it the wheel of fortune. you can win a tote bag, a wooden spoon, a spatula. - or a muffin timer. everybody needs one of these. - i have never seen a muffin timer. i'm going to take this. (guitar strumming) - you know, cornbread could taste better just because of the atmosphere here. it's kind of like when you go to a nice restaurant: everything just tastes better. ic: check. beautiful arts and crafts: check. definitely makes things festive. so i'm thinking that rodney does have a point that a good atmosphere could definitely impact the taste. okay, so this is cornbread alley, i've been hearing all about this. we each pay $4 to get in. there's nine different charities here cooking cornbread, and you vote on the best one, and they get to keep all the money, so we put like ones and stuff in the jar.

now on to tasting all the varieties of cornbread. - oh, wow. - you gonna eat or talk? - tastes like chicken. (laughs) i know, it's a tough job. this is unbelievable. but somebody's gotta do it. - tastes like buffalo chicken. - free cornbread! - what are you cheering everybody on? - to come and get some of this good old cornbread that's so fine. - hot pimento cheese cornbread. - should i take a bite if you 's in here? - jalapeno. - that's good. that's good. - free salsa cornbread. - mmm. - coconut and butterscotch? - that's good, gentlemen. - i know which one's going to be my favorite. - wait, wait. i know. pimento cheese. am i right? - there are no surprises with her. - all right, which one is mine? - i'm going to say your favorite is, um, chocolate chip. - (laughs) no!

banana. no, you don't like bananas. buffalo chicken. - (laughs) no. butterscotch. - (laughs) no! lemon? - (laughs) no! i've named everything except chicken. chicken? - yes! that is the most awesome one, that is my favorite. - i'll put a dollar is just since i couldn't guess it. - guess what? you're getting another dollar. rodney's always getting to drive, e just thinks she's driving. - what's he talking about? what are you talking about? - there's no drive shaft. - you know, you're just a drive hog. - i just let her think she's driving the show. - i love doing 5k. it's a good way to kick off the summer.

one theory is that there's so many activities here at the cornbread festival that you really work up an appetite. and you know, when you get really hungry, everything tastes good. so put that in your book, sherlock. (folk music) - [jan] and now, to the irresistible children, who are all over this festival, and they are having so much fun. - my pink puppy! - with all the children around there is a feeling of love and family, so i think that's got to help the cornbread taste better. - well, maybe, but i got a feeling we're getting ready to find out the real reason that it tastes so good. - what's that? - competition and cash prizes. the national cornbread cook-off is coming up next.

- welcome back to small town big deal. - we are in south pittsburg, tennessee at the national cornbread festival. - [rodney] and i'm assisting super-sleuth jann to uncover the mystery of the tasty tennessee cornbread. - [jann] the big question remains, why does it taste so much better here. the festival atmosphere. unique flavors, and the kids brightening up the place. - [voiceover] let's start your ovens. go! - [jann] so now it's time for the amazing pint-size contestants in the kids cornbread cook-off. i think they might help me uncover some secrets.

in the country, but this year they are all from tennessee. - these kids look like they know what they're doing. what do they do to prep? - they create their own recipes. we have sour cream and onion potato chip cornbread, and upside-down cake cornbread. a lot of variety this year. - [rodney] what are you judging them on? - we're looking at each on of their appearances, creativity. it's cute because you see the cheese and the meat. i said, "how did you decide to put "sweet potatoes and bacon together?" that's an interesting... everything's better with bacon, but yeah, i was like, "that's cute." and then letting them explain it to us, that's really important too. how creative are they and how they come about the combinations.

gonna do with the $500? - i'm gonna give half of it to the animal shelter, buy stuff for them. and then the other half to buy infinity and some other stuff. - what's infinity? - it's a video game. - so where are you going shopping? - walmart. - you know, that lauren is such a sweetheart. i just want to give her a big hug. she gave half her winnings to the animal shelter. - you know, i think the big hug from her dad wasn't just for her winning first place, s such a giving heart. way to go, lauren. - good job. things are really starting to heat up now that the adults compete. - okay, i see another taste clue emerging.

- my theory all along watson. - yeah, she says now. - work it. work it baby, work it! - i am so happy (mumbling). - the winner is roasted tomato and bacon cobbler, andria gaskins. om what i understand, you put a whoopin' on everybody here today. would you say that's correct? - (laughs) i don't know about a whoopin'. - we heard you won easily. - yeah, hands down. - i just came in, and did what i know how to do: cook. - we saw some great cornbread here today. the winner was definitely the winner, she won for a reason. - why did she win? - because she executed, it was fresh. and it was different and surprising. i think the other good thing about it is people can

in the kitchen. she's a good cook, but is that-- - i'm not a good cook, he's being nice. - is that something she could cook? - oh absolutely, absolutely. - really? i could impress my friends and family? - you can definitely make that. you need to come to the southern living test kitchen and we'll teach you a couple of tricks. - what i did was a roasted tomato cornbread cobbler. it started off vegetarian, and then after i made it and tasted it, something was missing, so i added bacon. so it's for vegetarians who eat bacon. - are jann and i get to come over for supper one night? - yes, but right now i'm retired. - for the day? - yes, for the day. come in about two weeks when i feel like cooking again. - [jann] we'll continue our quest for why tennessee cornbread tastes so great when we come back.

eal. - we are standing outside the lodge cast iron factory in south pittsburg, tennessee. - it's a 118 old family-owned business, and it's truly a big deal in this small town. - [jann] since we arrived here for the national cornbread festival we've been on a mission to find out why cornbread in this tennessee town tastes so good. our investigation turned up a major clue. we noticed that everyone in the

what good cooks everywhere apparently know: there's some kind of magic in these pans. - [jann] lodge was started in south pittsburg by joseph lodge in 1896. it's been a major employer in this town ever since. we were fortunate to talk to two of joseph's great-grandsons who are now the fourth-generation leaders of this company. - bob, 118 years american manufacturing company. group. what's your secret? - well, we are a rare bird, you know. i guess it boils down to maybe four things. one is unwaivering commitment to quality. quality is first and foremost, along with reinvestment. we're on a major expansion of our plant to meet the growing demand for cast iron cookwear, the lodge brand. i guess innovation is a third thing.

they have a passion about the company, the product. we have a wonderful profit sharing. - that right there is the recipe for any success of any company. - i want to know what it means to be a part of lodge and the family. - our success is not based on the name lodge. the foundation was built by our ancestors, but what makes it happen is all of us who are here now. "i would love to go to work for a couple of guys like that." - wait a minute, you don't like your current boss? - oh, i do, very much! and i love my job. - yeah, well, okay. they do seem to have it all going right, and it shows in their success. but you know something? i want to go ahead and see this hot molten process. that seems pretty cool. - i'm with you. (laughs)

amazed at what we saw. - it's so cool being able to cut a piece of rock, basically, of iron ore and some steel scrap and we put it in this big furnace and it becomes molten, it becomes a liquid. and this liquid then goes into a sand mold, and inside that mold is a cavity 30 minutes later it comes off the end of the molding line and it's a skillet. we've got a little cleanup and finishing to do on it, but it's just an incredible transformation. - [jann] tell me how many skillets or pieces that you make in a week or a month. - about 20,000 pieces a day, so in a week it's somewhere between 80 and 100, or 110,000 pieces are made. - that's a lot of cooking.

ost companies the quality assurance is your department's baby. what's it like here? - that's not true here. everybody at lodge manufacturing is responsible for the quality care. anybody here at lodge manufacturing can throw a casting away as scrap, no questions asked. - what do you think lodge means to the community? - well we're obviously one of the largest employers in marion county. also we have some pride in knowing that the last domestic manufacturer of cast iron cookware in america is right here in south pittsburg. we're very proud of that fact. good feeling to know you're making american-made products? - yeah, it certainly does, because there was a time period when it seemed like everything was going overseas. nobody, whether you're in management or employee, is deserving of anything that they don't work for, and that we all work together and we all get the benefits together. that's always been their attitude. - that's a great philosophy. - it sure is. - [jann] henry, if your great grandfather could see what

- [henry] i think he'd just say, "wow". i don't see how it could not have exceeded all his expectations i think he'd be amazed. - you know, jann, the lodge products have gone through over 100 years of development, but through it all they've stayed true to themselves. - it's true, and i'm thinking now, i would actually like to cook if i had some lodge cookware, so let's go to the factory store. - so you want to shop? that's a big surprise. - it's not as big a surprise as cooking. - as we wandered around the factory store we noticed there were some really devoted lodge cookware fans. - we love all the cast iron pans and everything. we came from indianapolis, indiana all the way down here to come to the cornbread festival. - [jann] you are like a fan. - [bill] yeah, huge. - [tina] he's a fan.

i got a small frying pan. - i actually posted it to facebook. he has a picture next to the lodge sign, and my caption on facebook said, "it is christmas for bill today." - i got the grill reversable, on either side, and i love to cook salmon, fish, that kind of stuff; i like smoking things. and i saw this, i said, "this is it." - i can honestly say that i have never met people that are more in love with their cookware, - and the one thing about lodge cast iron ware is that like you, it gets better with age. - i'm just waiting for the mean thing after that. - i was just being nice. - oh, well thank you, thank you. - well it does require a little bit of upkeep,

- well detective, have you found out why the cornbread tastes so good here in these tennessee hills? - i do believe i have. i think it's a combination of everything. the atmosphere of the festival, the kids and the families all together, the amazing variety of recipes, working up an appetite through the day, and of course the lodge cast iron cookware. - i think sherlock would have been proud of you. - it was a pretty easy case. - i hope you enjoyed this episode of small town big deal. - we also hope you check out our website where you can , and check out our store too. - i'm rodney miller. - and i'm jann carl. - join us again next week when once again we celebrate the great stories from across america. do you got any money? - no. (laughs) - keep the change! - how come it's always me that has to pay? i get to pay, and she gets to eat. (laughs)

age. - are you just trying to make up for that earlier thing about cooking? - no, i'm honest. - well, it does require a little bit of upkeep, um ... (laughs) - there is a lot of similarities! (laughs)

hi, everyone. welcome to anti-money. i'm becky quick. they save millions of live but what is antibiotics stop working. the battle against superbugs and the price we all may pay. you order an order and nobody has their hands on the wheel. who is driving this thing anyway. it's been one year since the chip cards were introduced. are we any safer, and what takes so long when you use these credit cards? and kids playing not seem that unusual, but for these children it is a remarkable sight. one man's mission and a very happy toy story. >> we've been trying to figure out ways to make his life as best as it can be. >> "on the money" starts right now. >> announcer: this is "on the money," your life, your money, your future. now becky quick. we begin with superbugs. when antibiotics were first discovered in the 1940s, they

wonder drugs preventing infections, but new strains of bacteria that are called superbugs have evolved, adapted and built up resistance. what does this mean for the future of modern medicine? that is this week's cover story. they are called superbugs, strains of bacteria that have become resistant to antibiotics. they cause infections in 2 million people in the united states each year and kill 23,000. since they were discovered about 70 years ago, antibiotics have saved millions of lives, they have been overused causing bacteria to evolve faster and leaving medications ineffective. if current antibiotics fail to kill bacteria and doctors can stop infections, many procedures like organ transplants, chemotherapy and major surgery could become higher risk. how did we get here? nearly one-third of prescriptions for antibiotics are unneeded and incorrectly prescribed. for some germs, the biggest source of resistance is animals in the food chain, and

in animal agriculture to promote faster growth. the last new class of antibiotics was discovered in the 1980s. the economy may also take a hit. superbugs could reduce global growth between 1% and nearly 4 has. in a landmark meeting the u.n. general assembly voted last week to fight antibiotic resistance or superbugs as a global health crisis. how can we protect ourselves from bacteria that drugs can't kill? here to help answer that frightening question is dr. beth infectious diseases program and dr. bell, thank you very much for being here today. >> sure, thanks so much for having me. >> i feel like i've been hearing about this story for a long time, but is there some sort of tipping point we're hit? are the superbugs really starting to win the battle? >> the superbugs are always changing, and the more they change and the more antibiotics we use, the more dangerous the situation is, and certainly now in other parts of the world

anti-buysics, so this is really a frightening situation and really one of the move serious infectious disease threats of our time. >> what does it mean for medicine? what are the implications here in the united states? >> you know, this really is putting modern medicine at risk. if you think about some. main advances in medicines over the last decade, for example, cancer chemotherapy, organ transplantation, joint replacements, the success of all of really based on our ability to treat infections, so antibiotic resistance and the rise of superbugs really does put modern medicine at risk. >> yeah. i know, some of my relatives always said don't go to the hospital. that's where you get bad things that will kill you, but you hear about things like mrsa and concerns about going in for what you would think of it as a routine surgery, what kind of risk are you facing at that point? >> in hospitals, in nursing homes, in other kinds of facilities as well as in

more that we can do to prevent infections. are all the health care workers washing their hands? is the environment clean? are the various pieces of equipment being changed as they should be? very, very important point. infection prevention is really at the foundation of preventing antibiotic resistance. >> let's talk about some of the areas where there has been -- this has been a problem. farming is an issue where we give antibiotics to the flocks or the herds to make sure that what we're getting the most out of food how much does that contribute? how much of this is antibiotic misuse or doctors who are prescribing things or patients not using their antibiotics correctly? >> overuse and misuse of antibiotics whether in health care, with doctors or on the farm with animals is the major driver of antibiotic resistance, and there are many strategies that we're using in health care to improve antibiotic use.