a baby food manufacturer found residues of a certain pesticide in fennel from stefan palmer. conventional farmers spray it in autumn as soon as they have sown their winter seed. in doing so they contaminate fields a long distance away. the active agent it seems can be carried by the wind for weeks now stephan palmer harvest his final earlier than he used to. but finding your mother said going on for a year now we've gone through the trouble of thrashing our family the ford has reached maturity that's why we have to spread it quickly and dry it in this moisture state as fast. as we can see the fennel gets warm within two hours in the past we used to let it dry normally like graeme and tip it into our normal drying plant the disadvantage of that process however is that it would take another three or four weeks and in that time the herbicide in the air would accumulate more and more in the fennel and make it a marketable. on. the chemical which wafts across the fields in autumn is called penn dimethyl in and it can travel for many kilometers stefan palmas farm lies in the middle

one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennelnthony: panisse. >> eric: panisse, exactly. >> anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pretty much rub that all over me. i don't care. >> eric: so good, so fresh. >> anthony: perfect happiness for me. oily little fish in a garden. okay, so we've discussed the characteristics of the true marseillais. >> eric: yeah. >> anthony: is marseille, france? >> eric: ah. this is a good question. is marseille france? >> jacques: no. i'm french, i'm french. france is my country, but marseille comes first. i think your region would come first? >> dominique: you're loyal to new york before america. >> anthony: that's true. so what about the people? what do all true, true marseillais have in common? >> jacques: we're big liars. >> eric: ah. >> anthony: a big liar. >> eric: they have the reputation of exaggerating. so if you eat sardines like that. you're like, "at lunch we had sardines like this." >> anthony: daube de pouple, octopus stew. sl

fingerlings with a fenugreek and fennel.ue. a pakistani gumbo with okra and coriander. a sesame seed and green pepper curry. hanger steak palak paneer. all beef scotched egg. a puri with horse meat tartare. and an authentic goat biryani. wow. biryani's awesome. >> fred: are you full? >> david: yeah. it was food for 12. >> anthony: we did good work here. in the end, and perhaps as a nod to the anglo tradition, however, there will be stilton. ah, this is a genius meal. these princes of gastronomy, never a suboptimal moment. nothing short of excellent accepted, beyond excellent, too much excellent. yes, possibly. over the top? yeah, definitely. it all comes around in the end, the circle of life. we begin at the beginning, the heart and soul of every right-thinking quebecois, apparently. ice, a stick, and a puck. fred and dave and martin picard are joined by the original god of montreal gastronomy, the great chef normand laprise, to watch their beloved montreal canadiens lay waste to the carolina hurricanes. >> fred: yeah! >> an

shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, carrots, turnips, fennelature, then served with its own deeply rich broth. >> daniel: you think it's enough for the two of us? >> anthony: and then, this. >> waiter: monsieur, lievre a la royale. >> anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale -- an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver, and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served, as the chef prefers -- whole, on the bone, the rich glorious sauce finished with truffles and chartreuse napped over and over until it coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. everything great about cooking is encapsulated in this dish. >> daniel: we'll continue all over the world to make cuisine of paul, many generation to come. >> anthony: forever. i will never ea

the point is interesting in their response to them to say they will help with the misdpiern and fennelwis,th charhat's because it's not really clear what the policy is now, which way these cases arego g to go. >> yang: and as this plays out, will the vote get the hill any closer to the votes they need? an the republican leadership hopes to but i ell you from my many conversations today, not i don't think the president helped things by saying perhaps we'll just blow the whole thing off until after november elections. we'll see. this weekend be tell us a lot. what's happening more vigorously now in congress, two things, a series of letters going out to health and human services froms democrtting them out publicly, republicans not, asking what's going on. many of the senators, asking what's going on in their statesa alsopening today, we're see ago lot of republican republicad democrats go to thcilities. we'll see many in the weekend protestest from these members. all of this leading up to what may be the only action we see next week, not, that immigration vote. there's no date set for tha

fennel seed. >> seth: okay, oh, greatov here.. >> seth: okay, great. >> are you ready to mix. >> seth: yeah, hands? >> is that shirt nice? >> seth: no. >> because i don't know if you'll be able to wear it again. [ light laughter ] get in there. you can do hands, you can do spoon. i was told you love to do your hands -- >> seth: i do like to do hands. like oh my god. this is -- i feel like i don't wanna tell you because you're the james beard. i think you should have brought a bigger bowl. [ laughter ] >> i thought it would be more fun to challenge you a little. >> seth: yeah, that's true. okay. now we are in it! >> you want me to finish up? >> seth: no! i feel great about this! >> you gotta get it all mixed. everything. >> seth: all right, take over. take over. >> really, really, really mix it. >> seth: oh, there it is! >> you're not done though with you're not done here. >> seth: i'm not done with my work? >> you are not done. >> seth: well, i mostly just wanted to get back in here. hold on. [ laughter ] >> that's it. i knew tha

tribute to classic detroit -- potato filled pierogi and kielbasa, simmered in white wine, thyme and fenneld lamb, cooked perfectly, topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? >> chef craig: how is it not making it better? how is sitting back, not doing anything making it better? how is it, only buying my products from detroit or farmers in detroit, not helping detroit? i'm supplying from detroit. i'm hiring people from detroit. everybody here lives in detroit. >> anthony: if i were asked the same question, i would say i don't -- know. i'm doing what i do well. i'm doing it in a place i love and i am demonstrating that yet another person gives a -- about detroit, and believes in it enough to be here. >> chef craig: you're 100% right. i never really thought about it until you asked that question. it's like -- to me, it was just obvious. >> announcer: what will the detroit of the future look like? whatever you may think it should look like, it will proba

hang out in this environment and you might see butterflies it, fennel, and then the lines. -- dandelions accessible. public transit is plentiful. we have conquered the steps, we have watched the dogs, and we have enjoyed a beautiful view. this is a place to take someone special on a romantic stroll and enjoyed a beautiful look out. welcome to corona heights located in the heart of this district. it offers a view of the downtown skyline, the bay bridge, and the east bay. it is one of the best kept secrets in the city. it is hardly ever crowded. on any given day, you will run into a few locals. , bought a 37 bus to get there without any parking worries. for legged friends can run freely. there is also a patch of grass for the small box. >> it is a great place. it is a wonderful place to have these kinds of parks. that dog owners appreciate it. >> take time to notice of the wildfires that are on the grassland and keep your head out on the lookout for hawks and other bird life. be sure to take your camera and be prepared to take a view of the city will not forget. it has a beautiful red rock