my own omelets, they can cook their own omelets, they can cook their eggs, they can cook pancakes andst this simple because i've got precise temperature control. and look how beautifully non-stick this is. all i have to do to make the omelet is tip it, the omelet runs back. i tip it again, it runs back. i'm going to be able to fill this up. so everybody can have whatever filling they like. i always like to have some mushrooms, some cheese, some peppers... >> and you know i like the healthy spinach, bob. >> ohh... >> i just ruined his omelet. >> [laughs well, with the perfect green fry pan, we just simply fold that over, it's going to continue to cook while it's in the pan. i fold that out and look at this: my pan is clean, i'm ready to cook another omelet again. >> the heating is consistent, so i can set up a buffet with four or five of these and have different temperatures that are going to maintain. i think one of the biggest complaints is that sometimes the last people that go through the buffet, they get the cold food, and with the p.i.c., the food stays warm through the entire ev

the stovetop is the bad cook in the kitchen. >> that's right, and those days of bad cooking are over thanks to the fine folks here at nuwave, makers of the number-one selling countertop oven in the world. >> well, they've done it again. you're looking at the new wave in stovetop cooking. now, this ingenious invention will make your life a whole lot easier in the kitchen and a whole lot shorter and a lot more fun. we're gonna show you how and why every meal -- breakfast, snacks, lunch, dinner, grilled steaks, fondues, and buffets -- will be made perfectly every time, because now, for the first time, you can precisely control the cooking temperature. >> announcer: now you can live well for less with the nuwave precision induction cooktop 2. it's the most energy-efficient way to cook. the nuwave p.i.c. uses induction technology. the secret is an internal series of copper coils. the coils generate a magnetic field within your metal pots and pans. the magnetic field causes invisible molecules to begin vibrating rapidly, creating heat. so the cookware itself heats the food. >> one of my pa

>> i think for a lot of people, they always say, "i can't cook." >> look at that. >> but the nuwave cooks it for you. for you. >> perfectly every time. >> yes. >> you don't have to do anything. >> i'm like a gourmet chef when i use this. >> i know. >> it gives you all the tips. >> o.k., so... >> great, great. >> look at all of it... >> we've got some lobster. >> lobster. >> some shrimp. >> t-bone steak. >> steak. >> lamb chops. >> mmm, and. >> lo at the, the vegetable medley. >> those are beautiful. >> this is a family favorite. i know your family loves this one too. >> oh, for sure. >> salmo lemon pepper salmon. >> oh, isn't that beautiful? >> you know what? you made salmon and asparagus for me in the first show. >> yes, i did. >> and i'm doing it for you in this show. >> yay, i get to taste! >> flake a little bit off there just so we can see it. >> all right, let's do that. look at that. >> i just followed the instructions... >> wow... oh..>> oh! [laughs] >> that's my piece. >> wait, i want a fork too! >> mmm... >> it's the nuwave oven. you talk about healthy. >> all right, now we're go

oven is a new way to cook. it's energy-efficient, it saves time, it makes food deliciously. >> announcer: the result? healthy, gourmet meals made easy, saving you time and money. >> as a professional chef and a mom, the nuwave oven to me is a great addition to my kitchen. i love the fact that i can make easy, healthy, gourmet meals in just minutes. >> announcer: and since the nuwave oven pro is dishwasher-safe, cleanup takes seconds. the nuwave oven pro has been tested and recommended by the cooking club of america and the national health and wellness club. call right now and you'll get the amazing nuwave oven pro for only four payments of $39.95. your nuwave oven pro comes with the quick and easy cooking guide, the nuwave recipe book that contains over 150 recipes that can make anyone a c the gourmet cooking dvd and a i.p. membership to the exclusive online nuwave cooking club. plus, every oven comes with a full top-to-bottom, one-year, worry-free warranty. and for ordering today, we'll take one entire payment

henry viii was the gourmet king, and the cooks in his kitchens often cooked up feasts for 600 people. in the kitchens of hampton court i am introduced to some spices i've never heard of by food archaeologist richard fitch. >> this one here? >> those are grains of paradise. they were also called the malagueta pepper, um, the alligator pepper, or the guinea pepper, they all come from-- they're all the same name for a pepper that comes from the guinea coast from west africa. grains of paradise are distinctly feisty. >> this i don't recognize here what's this one? >> that, which looks like juniper berries, they are in fact cubebs, also called the javan tailed pepper. it's not a true pepper, it's a berry, a dried berry, but it has a peppery taste. >> grown mostly in the wild in sri lanka and indonesia, cubebs are the dried unripe fruits of a member of the vine family. richard shows me how to make beef y-stywyd. >> well, we need to cut it up into small, what they call gobbets, or mouth-sized pieces. >> that's brilliant. gobbet. you know, you almost know what it means just by that. >> it's e

it is not about home cooking.really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk

is going to cook long enough? >> 3 to 4 minutes on each side. >> wendy: oh, red and juicy. >> i heard you like yours -- >> wendy: i'm a little animal. when i cut my meat, i want to see te blood drip. yes, i'm that girl. all right. so let's move along while the steak is cooking. let's talk about the mosquito potato fries. you already sliced them? >> yes. i sliced them on a mandolin. all i did was take it. slide a few like this and they come out look like this. >> that's terrific. and then we drop them in -- don't you love sweet potato chips and fridays? i love them. >> they're really good. >> wendy: you've gob oil in the fryer. >> right. we even going to drop them. since we sliced them pretty thin. they're not going to cook for long. they counsel out. >> >> wendy: in a minute or two. >> they're good. >> thank you. >> wendy: all right. and what's for dessert, kid? >> since it's the season of fall and people go apple picking i decided to make an apple spice cup cake with a vanilla cup indicate. >> wendy: this cupcake

and the third cooking is about sharing. you cook that so that yourself and others eat. and chefs get a tremendous pleasure out of seeing other people eat their food. in my case it's not so often that people eat the food, although sometimes we cook for folks. they consume our stuff by looking at the book by looking at various other things that we do. our web site and so forth. >> rose: all right let me talk about some of the images that we have so we can get some sense as we show people at home what we're talking about. image number one is the modernist kitchen. this is your lab, what you built i guess at intellectual ventures. there it is. what are we seeing? >> so we were building a lab about six years ago to do machine shop work all kinds of prototyping of new inventions and we had some extra space, i was just starting the cook book project so we built this culinary lab which features all of the equipment of a great restaurant kitchen and a lot of the equipment of a chemistry or biology lab all put together. >> rose: okay. the next slide is a salad cutaway. this is th

the most important cooking ref >> referee: lukcookingrevolution moving to low temperature cooking. very accurately because they needed it, right? >> yeah. >> and cooks all we ever want do is be consist spen consistent and then we realized you could achieve textures you could never achieve. all these chefs are buying in to the low-temperature cooking. >> nicely done, dave. >> and a little bit of olive oil. >> i'll take this. >> that's really good. >> we are about to go in and watch dave arnold mix up a few drinks but won't be using conventional kitching utensils let's say it might be good to have a fire extinguisher nearby. >> i developed this tool, which is a modern red hot poke their functions a lot like the one in the fireplace and you put it in, and it heats and ignites the drink. it's about 1650 degrees partner height. and a super high heat really changes the composition of some of the flavor molecules in the liquor. especially sugars . >> wow, that is really good. it's got some citrus from that real an us flavor. chefs like days are mixing up drinks in unusual ways with unlike

my own omelets, they can cook their own omelets, they can cook their eggs, they can cook pancak a it'st this simple because i've got precise temperature control. and look how beautifully non-stick this is. alha to do to make the omelet is tip it, the omelet runs back. i tip it again, it runs back. i'm going to be able to fill this up. so everybody can have whatever ing they like. i always like to have some mushrooms, some cheese, some peppers... >> and you know i like the healthy spinach, bob. >> ohh... >> i just ruined his omelet. >> [laughs] well, with the perfect green fry pan, we just simply fold that over, it's going to continue to cook while it's in the pan. i fold that out and look at this: my pan is clean, i'm ready to cook another omelet again. >> the heating is consistent, so i can set up a buffet with four or five of these and have different temperatures that are going to maintain. i think one of the biggest complaints is that sometimes the last people that go through the buffet, they get the cold food, and with the p.i.c., the food stays warm through the entire event and th

just cooked.a place like this, in addition to being the best restaurant in the world and whatever else, it offers a real possibility that there is food around that with a little effort, or a lot of effort, you can make into something really delicious. >> that is the hard thing. to change the way people think about food. not just 35 people who can come here and afford to eat at noma. >> thank you for joining. thank you, chef. >> it's magnificent. >>> there are always going to be some people out there who hate the very idea of your existence. >> yeah. >> from the very minute they even think about you. ♪ there's a danish expression for not wanting to stand out. >> yeah. >> not wanting to talk about yourself. >> the law of yenta. >> so it's yeast? >> yeast broth. >> it's beautiful. >> here we are ten years ago, we're opening, we're saying we're going to try something else. >> two lobsters on hold? >> yes. >> stuff like that in that time was just unheard of. it was beyond stupid. and why do you even tr

equipment to be able to cook it. and thank you very much. >> thank you. >> (inaudible) >> mr. deganco? >> and good morning, supervisors and hello, everyone and my name is (inaudible) and over for 30 years andvy been suffering with hunger. and because, not enough access to the needy, it is not working and they live up with the only food stamps and it is not enough to feed the whole family, especially while they are going up and they need more than enough to keep them going and i meant to say this because i know how hard it is and how expensive to live with three sisters. my experience in life is i was raised the three sisters, and that being how we have a limited that we want to feed and we cannot eat it. and experience that we had, really had nothing at all. and we run out and when we run out of money or food stamp and to support the lack of food in the resource, program. and the tender loin, thank you so much. >> next speaker. thank you. >> my name is nancy croft and i have a one page hand out if the people want it

just cooked.ink a place like this, in addition to being the best restaurant in the world and whatever else, it offers a real possibility that there is food around that with a little effort, or a lot of effort, you can make into something really delicious. >> that is the hard thing. to change the way people think about food. not just 35 people who can come here and afford to eat at noma. >> thank you for joining. thank you, chef. >> it's magnificent. hey, buddy? oh, hey, flo. you want to see something cool? snapshot, from progressive. my insurance company told me not to talk to people like you. you always do what they tell you? no... try it, and see what your good driving can save you. you don't even have to switch. unless you're scared. i'm not scared, it's... you know we can still see you. no, you can't. pretty sure we can... try snapshot today -- no pressure. ♪ (train horn) vo: wherever our trains go, the economy comes to life. norfolk southern. one line, infinite possibilities. >>> there are al

dinner, and you all cook together. i think what's really hard is when someone is asked to do that every day by herself or by himself, but when you gather and you have your children participate in the cooking, that's when they want to eat the food. the one thing that i can say absolutely is when kids are involved in a garden, they grow it themselves, and they cook it, they all want to eat it. that it's a beautiful thing. >> what do you see the world being 50 years from now in terms of food consumption when you and i are no longer here. >> in an ideal world, i would see small communities that really are supportedding each other, that where the food is grown nearby, where there's, you know, we're decentralizing. right now, it's shocking that six or seven big corporations sort of own the food system. the small farmers are being supported by the people nearby. this is the way that we have eaten since the beginning of civilization. this is nothing new, that we have been eating in season, buying food locally, enjoying it with

followed by locally sourced lamb cooked perfectly.pistachios, coriander, and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? >> 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 farmers in detroit not helping detroit? i'm supplying from detroit. i'm hiring people from detroit. everybody here lives in detroit. >> 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 that i love and i'm demonstrating that yet another person gives a -- about detroit and believes in it enough to be here. >> you're 100% right. i never really thought about it. until you asked that question. to me, it's just obvious. >> what will the detroit of the future look like? whatever you may think it should look like, it will probably taste like this. >>> i hope you're enjoying our trip into the greatest city in america, detroit. >>> somewhere in this unassuming neighborho

well cooking a turkey, juicy on the inside. crisp on the inside. cooked all the way through.e a challenge. in fact it has never ben donen . if you need help call butterball talk line. a phone number, call it. a live person will peick up and talk you through turkey preparation. my impersonation of every other call to the butterball line. did the button pop up? no, leave it in. did the button pop up? you have to leave if the in until the button pops up. it popped up? then take it out. no. no, do not eat the button. did the button? butterball started taking calls on november 1. they have did a big change this year. for the first time in their 32-year history, the turkey talk line will have male operators manning the phones. used to be all women. now women and men. bume butterball started hiring men, more men have started cooking turkeys. talk to a man, i would rather talk to a woman. some of that turkey talk can get, very, very sexual. i have never called the butterball talk line. now i am curious to see what kind of guys they hired, if they can actually, maybe help me with my t

cooked perfectly.mulberries, toasted pistachios, coriander. >> how does this benefit the majority of detroiters? >> how is sitting back not doing anything making it better? how is buying my menu items only from detroit not helping? i'm buying from detroit, i'm hiring from detroit. everybody who lives here. >> i would say 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 [ mute ] about detroit and believes in it enough to be here. >> you're 100% right. i never really thought about it until you asked that question. to me it's just obvious. >> what will the detroit of the future look like? whatever you may think it should look like, it will probably taste like this. mayo? corn dogs? you are so outta here! aah! [ female announcer ] the complete balanced nutrition of great-tasting ensure. 24 vitamins and minerals, antioxidants, and 9 grams of protein. [ bottle ] ensure®. nutrition in charge™. [ bottle ] ensure®. store and essentially they just g

>> well, i wouldn't recommend cooking inside of the house. you have to go outside and use a portable stove or something else. >> so it wouldn't be safe to use your fireplace to cook? >> not at first. you should check it by a professional first. >> outside should be a safe place to cook as long as you stay away from buildings and doors and windows. >> yes. that will be fine. >> here we have some alternative cooking areas. >> you can barbecue and if you have a regular propane bark could barbecue. >> thank you for joining us. and thanks for this terrific space that you have in this exhibition space and thanks for helping san francisco stay safe. >> ♪ ♪ ♪ ♪ ♪ in in ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ (clapping) ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ many ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ (clapping) >> good evening, everyone. >> (speaking spanish.) >> (clapping) >> (speaking spanish.) >> mayor ed lee. good evening. i'm is do director of violence prevention services and i'll have my mc introduce himself >> (speaking spanish.) >> it's on honor fo

cooked in the nuwave, plus more.e'll start with breakfast... >> you're doing quiche, eggs and cinnamon rolls all together. >> here's what i'm doing: cinnamon rolls, exactly, right on the top, the quiche and the hard-boiled eggs on the bottom. [joe chuckles] o.k.?

most of the firemen are known for their cooking. we cook some outstanding meals.p with less to feed more. you don't want to be a belly-robber. you better bring some food back for the boys. >> firefighters in my experience are a lot like the marines i've met over the years. no matter how badly led, ridiculously underequipped, underappreciated, no matter how doomed their mission, they take a bizarre and quite beautiful pride in at least being screwed more than anybody else. and doing it with style. they seem to do what they do for themselves. it's not a job. it's a calling. >> this is where the guys store their gear. as you can see, the gear is very weathered. >> how old? >> this gear's only a couple years old. >> but it gets beat up quick? >> yeah, yeah. one new coat hanging in there there's a lucky guy that's got a new coat. but that gear's seen a lot of action. >> where's the fire pole, dude? >> they took them. >> oh, man. >> in the late '90s management took the poles out. >> what does every little boy from my age, it was all about sparking the fire dog and the p

cooked in the nuwave, plus more.e'll start with breakfast... >> you're doing quiche, eggs and cinnamon rolls all together. >> here's what i'm doing: cinnamon rolls, exactly, right on the top, the quiche and the hard-boiled eggs on the bottom. [joe chuckles] o.k.? also we've got waffles we can do, sausage, bacon, bagels... all right, let's come on down here, we'll go to lunch. >> o.k. >> my kids' favorite: fries, burgers... >> burgers. >> pizza's an all-time favorite. >> all right, shall we move on? >> let's go to dinner, and i have a little interest in this. you know i'mot a cook per se. >> right. >> when you buy the nuwaveven, you get this: this is the nuwave oven cookbook. >> and you just said something very important. >> what's that? >> i think for a lot of people, they always say, "i can't cook." >> look at that. >> but the nuwave cooks it for you. >> for you. >> perfectly every time. >> yes. >> you don't have to do anything. >> i'm like a gourmet chef when i use this. >> i know. >> it gives you all the tips. >>

you're cooking a little piece of fish. it's difficult to cook when you don't those ingredients. it's beautiful to take a whole chicken and roast it in the even and maybe keep those bones, make a soup at the end of a meal and then have another dinner the next night that incorporates that stock that you've made. in when you're just everyday trying to start from scratch and it's overwhelming and you're working but i feel like i could cook a kneel in ten minutes if i have the ingredients there. >> woodruff: so this is thanksgiving week when we're talking. are there particular traditions in alice waters' family that you believe is important to remember around that time? >> well, certainly there are traditions in my family since i've been about 20. someplace around there after i'd gone to france. but i always cook with my friends. they all come over and we do it together. >> woodruff: alice waters, it's a delight to talk with you. thank you very much. and i know you have answered some questions from our viewers and we'll be posting those online thank you. >> thank you very much. >> sr

cooked perfectly.ted pistachios, coriander. >> how does this benefit the majority of detroiters? >> how is sitting back not doing anything making it better? how is buying my menu items only from detroit not helping? i'm buying from detroit, i'm hiring from detroit. everybody who lives here. >> i would say 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 [ mute ] about detroit and believes in it enough to be here. >> you're 100% right. i never really thought about it until you asked that question. to me it's just obvious. >> what will the detroit of the future look like? whatever you may think it should look like, it will probably taste like this. so there i was again, explaining my moderate to severe chronic plaque psoriasis to another new stylist. it was a total embarrassment. and not the kind of attention i wanted. so i had a serious talk with my dermatologist about my treatment options. this time, she prescribed humira-adalimumab. humir

i think f a lot of people, they aays say, "can't cook >> looat that. >but the nuwa cooks it r you. don't have to do anything. >> i'm like a gourmet chef when i use this. >> i know. >> it gives u all the tips. >> o., so... >great, great. >> look at a of it... we've t some lober. ober. >> some shmp. >> t-be steak. >> steak. >> lamb chops. >> mmm, and... >> look at the, the vegetable medley. >> those are butif. >> thiis a familfavote. i know youfamily lov this one too. >, su salmon, lon pepper salmon. >> oh, isn't that beautiful? >> you know what? you made salmon and asparagus for me in e first sh. >> yes, did. >>nd i'm doi it for yo >> yay, get to tas! >> fla a little t off ther ju so we canee it. >> all right, let's do that. look at that. >> i just followed the instrtis... >> wow... oh... >> oh! [laughs]i want a fortoo! >> mm.. >> it's the nuwave oven. you talk about healthy. >> all right, now we're gonna >> it's out time. which >> cookies are one of myup. favorite things to make for dessert in the oven. >> the nuwave oven... blows me away all the time when i use it. >> yeah. >> cob

my mother is cooking for everybody.ly for five people, she's cooking for -- >> ten just in case. >> more tampanada,this is sicily after all and a classic starter. also a breaded tomato salad. >> would you like to try something? >> that's old school. >> that goes with the bread. and normally we do it with bread at least two days old. >> right. really good. really really good. that's sicily right there. >> right, yes. >> fresh shrimp sauteed in garlic, butter and herbs. >> i've noticed over time as i travel around the world that every great and enlightened culture, where they are confronted a shrimp or prawn right away. >> that's the way you see if it's fresh or not. >> yeah. >> so typical day when you were 15 years old. what did you eat for lunch? >> well, never missing pasta for lunch. >> pasta and meat or pasta and fish? >> and fish. of course something lovely. basically had to go right behind the corner to find your products. so whatever we can produce in sicily, that's what she goes by. >> zip the bone right out. who

imagine cooking without this little guy? viva mexico. >> but probably the greatest gift to the world's spice palate was the chili pepper. tyler meets up with patricia quintana, one of mexico's top chefs. >> you know, mexican cooking wouldn't have the same fiery soul without the chili. there are 300 varieties of fresh chilies that grow here, and many more dried. and today we are here with one of the matriarchs of mexican cooking, patricia quintana, and she's going to walk us through this whole chili thing. what do you have today? >> chiles poblanos. >> those are beautiful. >> well, the poblano is a staple to mexican cuisine. and it grows, you know, all year around. >> and they are sort of very accessible, and it's also-- hey, guys, check this out, this is really beautiful. the poblano has a large cavity inside, so they're really great for stuffing inside. you can pretty much stuff anything, beans and cheese... >> some seafood, and... and goat cheese. >> but you have to get these little guys out, these little spicy devils. tha

real cooks don't need recipes. we know how to add love and caring, because there's no greater joy than feeding our-- [smacking] mmm...mmm. frank, you're a pig. stop moaning. so debra can now cook? the missing color in the raymond rainbow. ah ha ha ha! mmm! you should ask debrahow she mak. i should ask debra? heh heh. i should ask debra?eh heh h. give me that! this food has magical powers. i'm gonna string someof thi. [knocking] hello? hey, andy. hey, deb,is ray here? no, he's not home--he's not hom. hey, you hungry? oh, sure. i couldalways. i made some braciole.taste it. oh,you made. uh... no, no, no. i'm actually--i'm i. i'm in trainingfor . come on. no, no. really. and i've gone kosher. i'm ina jewish mara. ok. try it, ok?one bite. one bite. that's it. one. run away with me. really? do you like it? oh, my god!it's! mmm! debra! yeah? it's great. i don't know whatra. what do you mean,"talkin' about? at work. he was jusy funny? about this? was he making funof my braciole? no, he was not. wait. andy... andy, he told

i can't cook and i do like to cook. >> you're a fantastic cook. >> i'm doing the lester order-in suggestion> there you go. >> and you're cooking, right? >> we -- wife is cooking, yes. >> lester may be supervising. >> i'll be supervising the remote control. >> also an important job. >>> still to come on this sunday edition of "today," a great up lifting story, two football teams facing off on the field. really that was sort of where the competition ended. first these messages. ♪ she's not famous. ♪ she's never been on a red carpet. ♪ but she's the star of my life. [ female announcer ] kay jewelers presents a collection from hollywood's premier jewelry designer neil lane designs. my designs are inspired by hollywood's glamorous past. hand-crafted diamond rings, earrings, and necklaces with a vintage look. at kay, the number-one jewelry store in america. for the star in your life. ♪ every kiss begins with kay >>> this picture of those adorable pit bull puppies hugging as they slept made people all around the world smile after it went viral. then after they were on the show with us yesterday, w

>> you like cooking? you cook with grandma? in the food world but her fans they ask of family. and in fine form at 93. >> grandma, taste this. >> we need the approval. >> many is nope by practically everybody even lidia, her daughter, as grandma. nona in italian. >> good? >> maybe salt or cheese. >> nona lives with lidia in the new york city area of queens. tanya, lidia's daughter and her family, live two blocks away. >> i was saying to her this morning, are you going to -- boss me around as usual, absolutely. i get the -- >> act differently because of television? >> family and food are inoperable with lidia bastianich her brand, really. >> i know you love these. >> after 15 years on pbs audiences have gotten to know even her grandchildren. >> are you having fun? >> yes. >> lidia is famous for her simple, user friendly italian recipes. >> what is better, fresh pasta or dry? >> but she's a midge or league celebrity chef. because she seems to feed a hunger in people for more than food. >> i feel the warmth from them. i feel that