this is due to omega xl's source, the green-lipped mussel.ed in the purest waters in the world the marlborough sound in new zealand. once harvested, it goes through a patented super-critical co2-extraction process. this unique process allows omega xl to have 22 times the fatty-acid availability and makes it more powerful than regular fish oils. therefore, omega xl is more effective at reducing inflammation, the cause of pain. you don't need to suffer anymore. omega xl will help you get rid of pain and live the life you deserve. >> ken, will start with you. what is omega xl? >> omega xl is a one-of-a-kind omega-3. there's nothing like it. we believe it's the most powerful omega-3 on the face of the planet, which offers tremendous anti-inflammatory benefits. >> dr. mcquillan, why should i take it? >> it is the most potent natural anti-inflammatory that exists. it actually is very effective in treating the pain and the symptoms of inflammation, so pain, swelling like arthritic joints, back pain, swollen joints, things that cause disability. omeg

this is due to omega xl's source: the green-lipped mussel.el is farmed in the purest waters in the world: the marlborough sound in new zealand. once harvested, it goes through a patented super critical c-o-2 extraction process. this unique process allows omega xl to have 22 times the fatty acid availability, and makes it more powerful than regular fish oils. therefore, omega xl is more effective at reducing inflammation-- the cause of pain. you don't need to suffer anymore. omega xl will help you get rid of pain and live the life you deserve. [♪...] >> my name's larry king. a few years ago i had to have open-heart surgery. when i recovered i established the larry king cardiac foundation to help people like me avoid heart problems with proper foods, medication and a healthy lifestyle. well, i recently met ken meares, a man with similar goals. he's the founder and c.e.o. of great healthworks. for 25 years he's been active in creating and promoting good health. ken has developed and tested a product called omega xl. now, we've all heard about th

. >> the density of this stippling pattern indicated that the mussel of the firearm was 12 to 18 inchesy from the head when the gun went off and the trajectory of the bullet was almost horizontal. an unusual path for a self inflicted gun shot wound to the head pp >> in order to accomplish that, your arm has to be about four foot long. this lady had only 23 inches or 23 1/2 inches long right arm. >> they found a brown folder in mick's office containing numerous romantic greeting cards. inside were pictures of susan shernowski, a local district court judge. investigators also discovered that mick had earned $17,000 in legal fees from cases assigned by and presided over by judge susan shernowski. if the two were romantically involved, this was a gross violation of legal ethics. investigators seized the fletcher's home computer and susan's office computer for examination by a forensic computer expert. >> for years and years we've always been willing to look in a filing cabinet for some time of incriminating document. well, people aren't using filing cabinets anymore. they're using computers

>> is another girl scout going do mussel into her territory? >> it is a great story. >> from all of us nothings for gin -- from all of us, thanks for joining us. >> see you don't wait for awesome... totino's pizza rolls... ...gets you there in just 60 seconds. go bold with flavors that kick. (humming) oh yeah. (humming) they're magically delicious. ha! very funny, kyle. so when i was seven and a half, i was diagnosed with type 1 diabetes. i remember i told my mom, "it's okay, as long as i don't have to take shots," and she started bawling. diabetes is a really expensive disease, and if i weren't covered i'd be spending thousands of dollars a month. now that i have a health plan through covered california i am able to pursue my career dreams. i'm in, and i'm excited about my future. open enrollment ends february 15th. visit coveredca.com today. [cheers and applause] >> yeah! hey! hey! hey! welcome to millionaire. all this week, we're raising money for shriners hospitals for children! [cheers and applause] they're an amazing charity that, since 1

. >>> west coast ports will be operation this morning as federal mussel arrives to try to jump start stalled labor talks. secretary of labor is in san francisco this morning to meet with the shipping companies and a union representing dock workers with tens of thousands of containers stranded at 29 ports along the west coast including oakland, of course. a four day shut down ended last night. >> classes resume this morning at an oakland middle school a day after a suspicious fire destroyed a cafeteria building. it broke out yesterday morning at claremont middle school. which was an open door which led investigators to suspect that someone broke into the building. a witness saw something suspicious just before the fire. >> i saw four guys hustling their way across the dark sideyard from the fence area and they were carrying something box-like. >> 7th grader to look at the damage including a hole in the roof. the cafeteria was served with future meals brought in by other schools. >> a registered sex offer 15 door accused of molesting a young girl in hayward is in court today and will e

we have the corn and the mussels and the potatoes and the sausage, all infused together, all in 15 minutes. >> something in there for everybody. >> yeah, you got that right. but you know what, denise? there's no way i'm gonna talk about pressure cooking without talking about my grandma's meatballs. >> oh, wow! >> my grandma -- she used to toil in the kitchen for hours to make these. i cooked them in 15 minutes. >> really? >> yeah, under pressure. look at the results that i got. i had 100 meatballs in here -- look at that. >> that's a lot of meatballs. >> that is a lot of meatballs, and you know what? i'm sorry to say... >> beautiful. >> ...gram, i cooked them under pressure, and they actually taste better. >> you know what, eric? with all that we've made today and all of it's not just delicious, but it's so simple -- i know that the power pressure cooker xl is something that i'm gonna rely on to make fast and healthy meals every single day. i mean, look at the incredible variety of food we've made today -- tender, fall off the bone meats, like pot roast ribs, and shredded pork... whole chi

we have scallop, shellfish, a mussel, a small shell, we have a tuna fish, mahi-mahi and snapper. >> goodctopus. >> with marsala spice. but it is not hot. >> i like hot. all right. give me some chili mango with that. okay. good. mm-mm. octopus, chewy, but tasty. lobster's working for me. too spicy for you, man. nah, believe me. only one of us is going to be shitting like a mink tonight, and it's not going to be you. ♪ ooh. the famous zanzibar pizza, awesome. >> fresh cheese. mayonnaise with egg. >> sounds awesome to me. ♪ lookin' good. thank you. mm-mm. weird and wonderful and mm. damn. these stands are extremely popular with locals and visitors alike. so, of course, the government raised the rents. one guy, juma, decided to pick up and move his place outside of town. his customers came with him. hey, juma, how are you? so, what are we having? >> your choice of beef on a stick, chicken on a stick, half chicken and all the spices and i'll order beef for now. >> beef, good, let's have chicken. >> chicken? >> yeah, sure. [ speaking a foreign language ] >> juma is famous for his chicken. the

. >> mussels, olives with an escave foam? >> he doesn't use the word foam. >> i would say air. opportunity all of the sudden water is not water anymore. water has a body. belongs. >> the truffle egg, a gelee of truffles formed into an egg shape with an actual yoke suspended in the center. >> this is the idea of what if we were to be feeding our chickens truffles? would their eggs become like these? >> serves with onion puree, a cream, and finished with more, lots more shaved white truffle. >> this is crispy chicken skin escaveche. >> i'm sliding this off right into my face. >> this is your portion of the salt roasted foie gras. and brian's going to come finish with a clementine sauce for you. >> light and flavorful. >> cocoches al piopio. >> this is squid ink sauce? awesome. >> secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. >> this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn't mean it's good. when the food critic

he said that yes, they were going to go from there to take back mussel and anbar and have already started work the with the tribes. >> there is no other area more complicated than these areas the rest of just desert landscapes and the desert they can't fight. with the help of god, we will defeat isil. >> confident words coming from that militia leader, but tell us about the actual battle. it's been going on for a while fierce fighting particularly around the capitol of are are ramadi. >> around the capitol is to town. barwana is where shia militia forces along with iraqi government killed unarmed civilians. we asked about that. it's being investigated and that any militia members responsible for killings or kidnappings would be brought to justice. that's the same thing the iraqi government is saying and that investigation is continuing, but it really illustrates the depth of i had red not just there but in other places where there's been fighting. as we drove around the area and taken to where fighting had been, you could see demolished homes, things in ruins fields left abandoned. on one

. >> next up, smoked mussels in a lightly steamed white wine, aromatics and butter., honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. >> you could be running a 300-seat restaurant in vegas. here he is in detroit. >> guess what? >> that's a heroic thing. >> the headaches are less. you're appreciated here. >> no, just -- no, this is -- >> yeah. >> this would be considered a foolhardy venture in the chef world. >> guess what? we like good food, too. we're not space aliens. people say -- they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we've wanted. what you've done is counter intuitive. i mean, there is a sort of conventional career path for chefs. >> right. >> instead, you decide to go to detroit. >> yeah. not detroit, come back home. people think i'm crazy for going back to detroit. >> then another tribute to classic detroit. potato-filled

very common shellfish, clams and mussels, sea urchins are calcified, starfish are calcified. that's a very beautiful blue starfish that you see on the great barrier reef. and corals we've building corals are calcified and what happens when you make life harder for all of these different kinds of organisms? once again there's a lot of work being done to try to answer that question. it's obviously a very important question because some of these organisms are the very bottom of the food chain of the marine food chain. and one of the concerns is what is going to happen to coral reef because coral reefs support these incredibly vibrant and diverse ecosystem as anyone who's ever been on a thriving reef knows. so this is another place i went in the course of reporting the book. this is her an island. were on the great barrier reef. you're looking down at it, that greenspon is the item which really peaks above the reef which surrounds it. researchers were trying to look at what is going to happen to coral as we continue to pour co2 into the water come and corals turn out to be ready