. >> from rockwood music hall in new york city, austin texas's own phoebe hunt and the gatherers. ♪ politicsars all the weather, all the scores ♪ ♪ that's the world news polka ♪ ♪ if you're an insomniac and a good night's sleep you lack, do the world news polka ♪ ♪ it's late at night, you're wide awake and you're not wearing pants ♪ ♪ so grab your "world news now" mug and everybody dance ♪ ♪ have some fun and be a pal, every anchor, guy and gal, do the world news polka ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ if you're up this late, you must be headed for the john but hold it one more minute while we get your polka on ♪ ♪ neighbors yell, it's half past 3:00 ♪ ♪ tell them, hey, that's news to me ♪ ♪ do the world news polka ♪ ♪ that's the world news polka ♪ announcer: it's live with kelly and ryan. today from the film malcolm & marie, zendaya, plus the long island medium, theresa caputo, and we discover the power of rituals as we continue live's winter wellness week, all next on live. and now here are kelly ripa and ryan seacrest. good morning. good morning, kelly ripa. - morning. good morning. - good to see you. good

she's the tickle queen at the ramen shop in rockwood. we get all ages.t adults and grandparents and babies, and, you know, school-age kids, and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot, you know, how easily you can influence by just showing them what we have, and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs for our kids who are age 13 to 18, and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before, but i did it, and it was so delicious.

she's the tickle queen at the ramen shop in rockwood. we get all ages. we get adults and grandparents and babies, and, you know, school-age kids, and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot, you know, how easily you can influence by just showing them what we have, and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs for our kids who are age 13 to 18, and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before, but i did it, and it was so deli

she's the tickle queen at the ramen shop in rockwood. we get all ages.get adults and grandparents and babies, and, you know, school-age kids, and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot, you know, how easily you can influence by just showing them what we have, and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs for our kids who are age 13 to 18, and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before, but i did it, and it was so deliciou

she's the tickle queen at the ramen shop in rockwood. we get all ages.t adults and grandparents and babies, and, you know, school-age kids, and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot, you know, how easily you can influence by just showing them what we have, and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs for our kids who are age 13 to 18, and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before, but i did it, and it was so delicious.

she's the tickle queen at the ramen shop in rockwood. we get all ages. we get adults and grandparents and babies, and, you know, school-age kids, and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot, you know, how easily you can influence by just showing them what we have, and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs for our kids who are age 13 to 18, and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before, but i did it, and it was so deli

she's the tickle queen at the ramen shop in rockwood. we get all ages. we get adults and grandparents and babies and, you know school-age kids and it's just been super terrific. >> i was a bit reluctant because i train teachers and adults. i don't train children. i don't work with children, and i find it very interesting and a bit scary, but working here really taught me a lot you know how easily you can influence by just showing them what we have and it's not threatening, and it's tasty and fun. i make it really fun with kids because i don't look like a teacher. >> in the mix, which is our team center, we have programs for our kids who are age 13 to 18 and those are very hands on. the kids often design the menu. all of our programs are very interactive. >> today, we made pasta and garlic bread and some sauce. usually, i don't like bell pepper in my sauce, but i used bell pepper in my sauce, and it complemented the sauce really well. i also grated the garlic on my bread. i never thought about that technique before but i did it and it was so delicious. >>