this cooks food up to 75% faster than traditional cooking.and even cooks from frozen, with no defrosting or planning ahead. the result is better tasting food in less time, with less work. the nurti-pot is also a healthy cooking appliance. using steam and pressure to cook at lower temperatures for less time means more vitamins and nutrients are kept in your food. in fact, pressure cooking locked in 90% of the nutrients, far more when compared to other cooking methods. this is not your grandmother's pressure cooker. the nurti-pot features 11 touch & go presets. so you can makes meals with the press of a button. rice, grains, soups, meats and stew, poultry, beans, fish, vegetables, potatoes. the nutri-pot also makes delicious breads and incredible desserts. and it's the perfect way to can your favorite jams, jellies, and sauces at home. but the nuwave nutri-pot does a lot more. the nutri-pot's texture feature lets you customize your meals, so you get food just the way you like it. lock in juices and flavor with the sear function. have dinner rea

it, who's going to cook it?roducts, right? >> leonardo paixao: yeah. >> anthony: so why not use them? >> leonardo paixao: yeah. >> anthony: bar da lora is named after its owner, also known as the blonde, who is the first woman to run a bar in the mercado central. it's a place to order a cold beer, wedge yourself shoulder-to-shoulder into a small table, and order this. you want this by the way. this place is famous for -- >> leonardo paixao: this place is famous for liver with jiló. jiló is very important to us. it's like an eggplant, but it's green and you need to eat it while it's still green, because if it ripens, it gets so bitter you can't eat it. >> anthony: all the food here is like if you -- if you bite too far into the pit, it stabs you. if you -- if you eat it at the wrong time, it poisons you. >> leonardo paixao: uh, dangerous stuff, huh? >> anthony: lyon has paul bocuse. mineas has chef ivo faria, owner of vecchio sogno. he's the godfather of mineria cuisine. [ ivo faria da costa speaking portuguese ]

that also raises a really kind of interesting question of if we're cooking, what are we actually cooking with? and what are we tasting? and what is the value of taste to historians? here is the thing that any of us who have ever studied or thought about food realize. food rots. so those studying it, studying food in the past, we may have containers. we have recipes. we have packaging. we have empty bottles. we have memories. we have handwritten recipes. we may have the occasional little bit of residue that is left at the bottom of a can or the dregs of the bottle that sort of draw it on to it. but we don't really have the food. and it's hard to put food on display for those very same reasons. it rots. or it gets eaten by visitors and mice and whatever else comes to museums. it also raises some interesting questions about where does the museum end. where does the archive end? does it include things like a cafeteria as a part of the visitor experience, not just visitor diet and nutrition. so the questions today that are methodological. they're archival. they're exhibitionary, and they're a

is it danger from fire and cooking? is it gathering around cooking and serving food?and if it's more of that, you maybe want to be more comprehensive in just no cooking facilities, be it in that area or not. just whatever you're trying to prevent that would kind of help guide what you prohibit. >> so no cooking facilities, no permanent storage facilities, and no permanent lighting except that required by any safety provisions. >> and no four story, going future, perpetuity. >> nsr? >> yeah. >> is that a motion? >> yeah, i guess it's my motion from before, with the modification that the -- that the new building height, with the exception of the -- how do we get the -- how do we get the new building proposal in there? >> isn't a permit on revised -- >> well, we have the revised plans, which you're asking to be modified to eliminate this lighting, cooking, storage that you just discussed. >> so it's the motion -- motion from before with the opportunity to move -- grant the permit based on the revised plans, with the exception -- >> with the restriction. >> with restricti

. >> and what's cooking?w push to make the sale of a home cooked meal legal in california. >> and a radical idea to heal injured california bears, we'll show you how fish skin is helping them get back on their feet. i've seen wonders all around the world but what i see here never ceases to amaze me: change. i see it in their eyes. it happens when people connect with nature, with culture, with each other. day after day i'm the first to see change. to see people go out, and come back new. princess cruises. sail with the best premium cruise line. 7-day cruises from $599. >> closed captioning for this newscast is sponsored by living spaces. and with that.. the judge handed down her >>> i'm giving you 175 years, which is 2,100 months. mer u-s-a i've just signed your death warrant. >> with that the judge handed down her sentence for the former usa gymnastics doctor who sexually abused many young patients. more than 150 young women describe decades of abuse. kenneth craig report today larry nassar told the court the

lee graham is cooking royalty. after all, she is miss teen usa 2014 and has the official sash to prove it. so what are we making today? - today we are making some healthy low-carb pasta that can be made in a microwave in your dorm room and for anyone that's on the go. - sounds great, let's get started. - all right, we're gonna start with our zucchini. this is our pasta base. and you can go ahead and wash that for me. - [nicole] all right. - today, our pasta is gonna come from this tool called a veggetti, and the veggetti actually makes pasta noodles out of different vegetables. so now that that's washed i'm just gonna cut the ends off. and you can see here we've actually already done some. i'm using this knife, so kids, make sure you have permission from your parent to use a knife. so we've got our ends cut off of our zucchini, and if you will just take this, and we're gonna spiralize it right into this bowl. - [nicole] wow, i love that word "spiralize." - [k. lee] yeah. so just like this, you just twist it, and it

commissioner cook? >> yes. we had a ad hoc personnel matters and labor relations affordablity meeting on november 30th. the next meet be will be january 25th, and we went over four very important items. we're going to upgrade our on-line hiring system. it's called the human capital system transformation, and everyone's really excited about it. i am, too. it's a lot of great changes in terms of improving the process. we've got to update on the teacher pathway for next year. an update on our paraeducator staffing, and the changes that we're making to the civil service, and classify these examinations. i just also want to highlight that staff highlighted through a conversation with a conversation with vice president men toes amcconnell with the city, those conversations have been accelerated since they've been stalled, so thank you for her leadership on that. >> thank you so much. anymore updates? >> i just wanted to announce that the next meeting of the curriculum and program commitly will be on january 17th. nor

why wasn't historians been cooking all along? what does that say about us. >> i will just say that i spent my entire career ,nswering those questions and right now here at the smithsonian institution, national museum of national history, talking about taste, i don't feel so bad host.nks to our >> some other questions? >> i'm jacqueline and i at augsberg university in minneapolis and last year, i designed a new food history course for the express purpose of in non-history students into a history classroom, and it's worked. so this fall i taught -- globallled food, a history. i had 25 students and not a single one was a declared history major. and we had a great deal of fun. we started with the paleolithic period and we went all the way to the we endedury and with a reacting to the past game. some of you might be familiar with that. so it was the game, reacting the past is consortium out of barnered college, and this particular game was 1991, and it was the foode over the pyramid. students loved it. class,le time in the though, i k

. >> you can come cook for me. >> no. i can cook for my mama.ee. >> the old folks would say, we have been here before. james has been here before. >> i don't care. give me my keys. >> i'm the man. >> you are not about to waste my cheese. >> don't touch. >> he is making a salad. mama said so. he is like, don't touch me. >> i'm trying to cook for me. you want me to get out? >> james runs his own program all day, every day. >> you don't even know how to make a salad. >> i do. i learned myself. >> then he smiles because he knows he is cute. >> give me. >> don't start. >> he is passionate, especially about his little sister. >> close the door. >> grandma is leaving. hold on right now. >> grandma. i want more. >> he has -- >> bye. >> that's what you want? >> hey. >> my goodness. i april nm not messing with tha little kid. >> james has a lot to say. we found him live via skype right this minute. hey. james is only 4 years old. when did you realize i -- >> i am not 4 years old. >> mama told me you were 4 years old. >> okay. oh, yeah. >> why were you mad

i said, mama, i can cook for you. >> well you can come cook for me james. >> no, i can cook for my mamat's right, baby, you only cook for your mom. >> mom, what tea like trying to parent the little guy because he's quite the handful. >> it's a handful, but it's fun. you never know what he's gonna say or what he's gonna do. >> oh, my god, oh my god, you be talking too much. she be talking too much. >> james, what do you think about being such a big viral star? everybody likes you? >> i like being on facebook. >> what do you want to do when you grow up, little james? >> i want to be a big boy, so i can help my little sister. >> that's right. >> oh. >> you're so sweet, james. >> let me go to my grandma. >> see, i told you, you never know how this kid is going to act, what he's going to say, what he's going to do. >> where did he get this personality from? >> his mama! >> before you leave, i just want to pray for y'all. >> okay, thank you. >> that's nice. >> thank you for waking us up this morning, let your will be done in all our lives, in jesus' name we pray, amen. >> amen. i think we can

characterizeyou tim cook's apple over steve jobs's apple?, i don't think about it very much. what would i say? i guess i would point out that steve's d.n.a. will always be the d.n.a. of apple. or it will be certainly as long as i am c.e.o. and i think as long as anyone is, honestly. i think it's deeply embedded in celebrate it.d we and it should be like that. that.uld stay like obviously things evolve over time in some other areas, as if he werehave sitting here sh interviewing with you today. there's clearly, i'm sure, some things. but that's probably a better somebody thatk worked for both of us. >> you said cars are an area disruption. how important is it that apple not miss out? on cars? >> i think there is a major disruption looming there. not only for self-driving cars electrification piece. all-electricven an car, it's actually a marvelous experience. marvelous experience not to stop at the filling station or gas station, whatever you want to call it. and so -- plus you have ride-sharing on top of this. right? so you've got kind of th

. >> as they grew up in in a how would that had access to good food and our parent cooked this is how you feed yours this is not happening in our country this is a huge pleasure i'm david one of the co-founder so about four year ago we worked with the serviced and got to know the kid one of the things we figured out was that they didn't know how to cook. >> i heard about the cooking school through the larkin academy a. >> their noting no way to feed themselves so they're eating a lot of fast food and i usually eat whatever safeway is near my home a lot of hot food i was excited that i was eating lunch enough instead of what and eat. >> as i was inviting them over teaching them basic ways to fix good food they were so existed. >> particle learning the skills and the food they were really go it it turned into the is charity foundation i ran into my friend we were talking about this this do you want to run this charity foundations and she said, yes. >> i'm a co-found and executive director for the cooking project our best classes participation for 10 students are monday they're really fu

cook. >> commissioner cook: yes. >> ms. casco: mr. haney. >> commissioner haney: yes. >> ms. casco: six eyes. >> president walton: thank you. we got it done. [applause] >> president walton: at the risk of rustling a few feathers, i misplaced four cards. so, we have four parents who wish to speak. marianna montoya, elizabeth castro smith and issa and you have two minutes to speak. and again accept my apologies. i didn't mean to skip over your cards. >> public: thank you. good evening. i'm a teacher and i'm one of the two being affected by this -- move we were given less than two weeks to be told that you have to move. but my main concern is the safety of my students. i teach first grade. weer on the ground floor. they are doing a great job every fire drill. just walk straight out the door. it is very close. they want to move us to the second floor. i've seen first graders fall downstairs many times without being pushed or accidentally bumped into. they just fall because they are six. so, i'm very concerned that every fire drill and every -- hopefully never a fire. but every fi

it was all cooked last minute. to change the way we cook, we are sometimes taking the training out of our young chefs to make thejob easier. because there's so much choice and so few people wanting to necessarily work in our industry. maybe that's because you don't pay enough as well. that's wrong. we pay our staff minimum and above minimum wage. minimum wage is a bit of a low bar you're setting yourself. minimum wage is a point of, if you work an 8—hour day, you find it tough to survive and some of my chefs do much longer days and they can have about £30,000 which is just below a trainee chef. the average wage in the uk is £27,000 and you're saying, if they work ridiculously long hours, your guys mightjust get to that sort of threshold. you own one of the most luxurious restaurants in all of london. but we are delivering a standard... this is a school of education as well as a job. and we must identify the difference. you don't enterfine dining just for a job. you have to want to be here. the key thing here is cho

boost high protein be up for it ♪ >> anthony: good cooking takes time. iqou: the lagos up beat style makes it impossible for you to cook everything at home, so you go you buy from the street. >> anthony: so who blogs about food here? >> atim: we all do. >> iqou: we all blog about it. >> anthony: all? >> atim: yeah. >> anthony: atim, her mom, iqou, and friend, oz, are all hard workers, holding down multiple jobs between them. but they hold on to their fierce love of food and cooking. who are your readers? >> atim: primarily nigerians. >> anthony: homesick nigerians, also, i would think in the states. >> iqou: particularly homesick. >> atim: yeah, but then people who are married to nigerians that want to learn the cuisine. >> anthony: ah. these days, one often eats quickly in a place like this. yakoyo, serving traditional nigerian dishes made the way they should be made. >> iqou: this is called ewedu, juiced nigerian leaves. >> anthony: ewedu is a soup from the yoruba tribe. crayfish, chilies, locust beans and jute leaves. this is good. >> oz: have you had

they were cooked for as children. growing up, were your parents good cooks?>> absolutely. >> so none of that was passed down? >> that is strange. you would think they would have gotten you in the kitchen. i already have my daughter helping out with some things. >> i was focused on other things or trying to focus on other things so i never picked it up. >> maybe if you learn how to cook you can make sure this does not happen to your children. >> that's right. my fianci is an excellent cook so i try to learn from her. hopefully they will pick up her skills.>> we have had tyler florence on and in your brief time in the studio did you pick up anything from him?>> i did learn something. the salt actually brings out the flavors in food right? i always thought salt was just added to food if you like salty food like french fries but it does bring out the flavor. the chef try to teach me how to cut an onion but i'm trying to figure that out.>> don't worry, i'm with you on that one. >> jonathan from livermore one of the worst c

so it's cooked buffalo, raw buffalo. >> james: buffalo.it's really good. >> james: yeah. this was kinda improvised. um, "lut bang." lut bang translates to, ah, "fixed blood." so, it's buffalo blood. it's a really tricky way to prepare the dish, because you want the blood to set, so the way you do it is to dilute the blood with water. >> anthony: right. >> james: and just pour it over herbs and that's it. laos panna cotta. [ laughter ] >> anthony: mmm, this is really, really good. you know the balance is so beautiful. >> james: this meal kinda represents like the, lao table. you always got to have a soup. you always got to have some kind of larb, a stew. some kind of muddled salad. sticky rice, of course, and dip. >> anthony: and beer lao. >> james: and beer lao. yes. >> anthony: let's get some beer. >> mr. see: beer lao. [ all toast in foreign language ] >> anthony: your parents left laos, in what? >> james: ah, '81. >> anthony: '81. >> james: and you know, we migrated to a community of other laotians. and you know, it was pretty much a co

don't cook me. cook the food, all right?iments. you got cabbage, tomato, onion, lettuce, of course, and hot peppers. up to the roof with a view, and eat. woo! spicy, good. i guess i wanna talk about nelson mandela, because what i was not aware of at all was the degree to which he was personally responsible for really the nuts and bolts of the transition from white rule to majority rule. >> percy: oh right. >> anthony: now he's very ill. >> percy: ill, yeah. >> anthony: what happens after mandela do you think? >> percy: we go on. i think the foundation is laid. and i think thank god we have him as a symbol. i think mandela represents our collective better intentions as a nation. >> anthony: all the things that could have gone terribly wrong, it's a remarkable thing how well it -- it went. >> percy: between 1990 and 1994, tough times, you know, intense fighting, black-on-black violence, black-on-white violence. are we going to descend into a black path? but we transcended that through that message of coming together regardless

. >> minji: i think they cook it, you know, a few seconds.t's the secret. >> anthony: youbao xia are tiny little shrimp, deep fried first, and then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what's distinctive about it? well, this, for instance. it's often black or dark and heavily inflected with oil, soy, and sugar. shanghai is, and has been for sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. it's the best of both worlds. great sauces, great ingredients. there's hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous stick

apple ceo tim cook, thank you so much.great to see you and spend time with you. ♪ ♪ jonathan: from new york city for our viewers worldwide, i'm jonathan ferro. with 30 minutes dedicated to fixed income, this is "real yield." ♪ jonathan: coming up, core inflation accelerates, two-year treasuries jump 2% for the first time since 2008. some of the world's most well-known investors say this might be it. the bull market in bonds is over. credit investors are not showing any nerves. junk bonds with the largest inflows in over a year. we begin with a big issue, a shakeup in the global bond market. >> this will be a jagged period, the first quarter. >> it is not much about china potentially selling treasuries but more about inflation show

apple ceo tim cook, thank you so much.s great to see you and spend time with you. ♪ ♪ emily: i'm emily chang and this is "the best of bloomberg technology," where we bring you all our top interviews from this week in tech. coming up, more fallout from the chip flaw spreading through technology. our conversation with arm holding ceo simon segar. plus, highlights from the coverage on the ground at the consumer electronics show. in the next hour, you will hear from carlos ghosn, ceo of nissan, and sony's ceo. and gopro takes a dive. we speak with ceo nick woodman after the company cuts its

apple ceo tim cook, thank you so much.s great to see you and spend time with you. ♪ . . ♪ abigail: coming up on "bloomberg best," the stories that shaped the week in business around the world. a report from china roils the bond market, but it may prove to be a passing storm. >> certainly, yields could hit 3%. abigail: another automaker faces cheating claims. earning season kicks off with results from big banks. the ecb releases the latest set of minutes. >> a rate hike in 2018 is too much to expect. 2019 is definitely in play. abigail: ubs ceo sergio ermotti shares of shares exclusive insight on the global economy. >> at least not as strong as we thought in 2017. abigail: plus, conversations with heavy hitter

cooking show in syria and jordan and she's no stranger to cooking for v.i.p.'s she's prepared a meal for the german chancellor so how does she feel about cooking for four hundred guests at next month's. not only had. it's like if you if you do your dream perhaps maliki's recipe for success is how she uses food to build bridges between cultures. well to spend one now where the winter months can mean long stretches without much daylight at all some studies of even link the dark periods to increased rates of depression but one homey is helping to lighten the mood for many fans have a look and listen. if you can't make it big on the big stage then maybe it's time to try the karaoke bar and here in the finnish capitol hill thinking just like in most major cities around the world there are plenty of places for one to be singers to shine. and even in supposedly quiet places like this one in finland libraries are often seen as cultural centers and some are trying something different. than the one. who. will remember the good. it's very popular it is i think it's an ins

. >>> and the abc news exclusive, our interview with apple ceo tim cook. a major announcement about american jobs right here tonight. and what about those iphone batteries that slow down? >>> good evening and it's great to have you with us here on a very busy wednesday night. what a day it was on american highways and roads, from the south, right up through the northeast. nearly a dozen dead tonight, and that storm is still hitting at this hour. several states of emergency, schools shut down in some places. governors pleading with people to stay off the roads. accidents right there in greenville south carolina spinouts shutting down part of i-85 near jackson, georgia. planes crawling at atlanta's airport. thousands of flights affected coast to coast. abc's steve osunsami leading us off tonight from atlanta. >> reporter: drivers stuck for hours today on this icy highway in houston. they did what they had to do to get off. >> people are turning around trying to get off the freeway because they are stuck. >> reporter: driving the wrong way up an entrance ramp

cooking show in syria and jordan and she's no stranger to cooking for v.i.p.'s she's prepared a meal for the german chancellor. so how does she feel about cooking for the four hundred guests at next month's bad. enough only had p. . it's like if you if you do your dream. like she's recipe for success is how she uses food to build bridges between cuts says. and that's all from us we thank you so much for being with us here on the day and do check out our twitter let us know what you thought about the show for me and the whole team here in berlin have a great weekend frank office back with you next week using. the. two kitchens one sit common area into our own home to bring them back series is a very simple recipe but that's what made parents like her have. fifteen international dishes chefs restaurants the recipes for cooking the dishes to join. the judge in one city. the romance of the next w. . european stars deliver rousing performances. would be so full of music. straight from the heart of the book the same economy one germany's most successful singers close

the boys executive chef responsible for seventy cooks and three restaurants for him cooking is more than just a job. this is coffee and coffee this. is the senses. the philosophy the feel it's just what you want to do. if this is the. view of the savoy restaurant pastry kitchen and. times he and his team prepares many as a thousand dishes the day the highest quality nothing leaves the kitchen without his ok. my main job is eating. something goes wrong. i'd say the biggest challenge is keeping and serving. twenty four hours a day seven days a week. for. twenty fifteen visibility was just one of many fine restaurants. quality has risen constantly. critics and guests have given rave reviews and it's a reputation as one of the best places to dine. and that's saying something as the british. thousand restaurants. this. boy. it was. probably the most british of. the people. isn't too happy with. the boys three point six. they don't look too thrilled with. this one. the must be something. in a few years. back to. being anything else. and being a chef is the best thing that could have happened t

cooking show in syria and jordan and she's no stranger to cooking for v.i.p.'s she's prepared a meal for the german chancellor so how does she feel about cooking for four hundred guests at next month's belly nalla. not only had p. . it's like if you if you do you dream perhaps maliki's recipe for success is how she uses food to build bridges between cultures. dishonest now roger federer has reached the final of the australian open after south korea's chung hey are never tired injured during their semifinal on friday while the defending champ was in complete command of the match leading six one five two for chung quit with four blisters but i will face croatia's maria in tillage in sunday's final that's a repeat of last year's wimbledon final which the swiss star won in straight sets thirty six year old federer is looking to claim his twentieth grand slam title. amazing all right and of course the world economic forum and is the top story in business and that's coming up here hard to alfred's in just a moment and i'll see you again at the top of the hour. takes.

he started cooking young.t fell on him to raise and feed his five siblings. >> alejandro: this is what we call pasajo. >> anthony: today, he draws much of his inspiration from oaxaca's central market. >> anthony: probably america's beloved food is what they think is mexican food. >> alejandro: yes. >> anthony: and i think most american's view of mexican food is like beans, fried tortilla, melted cheese, some chicken. >> alejandro: yes. >> anthony: in fact, but particularly we're talking about oaxaca, this is a deep, really sophisticated cuisine. >> alejandro: that's correct. oaxaca has this different micro-climates all over our territory and that gives us this enormous amount of spices, products, fruits, chiles. >> anthony: like, 500,000 varieties of corn, something like that. i mean, this is really where the good shit grows. >> alejandro: ya estamos aqui. this is tons of barbacoa and this lady here is always making, like, the best. >> anthony: oh, tender. >> alejandro: yes. tender, tasty. >> anthony: oh, man.

cook talked to today about how apple is a success story that could only have happened in america. now i have the chance to speak to tim this afternoon. and he expressed, he pointed out that the new jobs can be the kinds that can last. theyare technology jobs. including the $10 billion he is committed to expanding capital ventures like the one that broke down in reno, nevada that is what made me think of the marshall plan. cook told me something else today, he said while some of these efforts were indeed in the workings washington enabled most of this job creating to occur by chancing the tax code, a series of reform that tim has championed for quite a long time pretty strange wiley coyote over the cliff. this stock spent most of the day down add the trade on apple, that's been good. because of lackluster iphone sales. oh, no there is no iphone 9, just an x. by the way -- i fall back and say, you should own apple, don't trade it only after people put pen to paper realizing how much money would be left for shareholder, after the plan that it took off. the first part of the lift off

cooke you mentioned the.zation found manufactures can meet stronger standards for 2025 prewhat data and information of the studied to come to this conclusion? >> the analysis that is being conducted as been extensive but each month at passes we need a new data point. the fact that both epa models have confirmed the standards that the cost of come down shows robust evidence of vast amount of peer reviews in the bassman of literature that the epa has been generating indiana university study funded by the alliance actually shows hundreds of thousands of jobs are created as a result of the standards. there are positive economic outcomes. new data based on suppliers, the list is extensive. >> as i mentioned earlier the international energy agency has found that the transportation sector has found energy visions he has grown worse. have you seen factors in the united states that explains this trend and why do you think we become less efficient in the transportation space while more efficient elsewhere? >> one of th

apple ceo tim cook, thank you so much.t to see you and spend time with you. ♪ ♪ >> it is almost 11:00 here in hong kong. >> welcome to "bloomberg markets -- asia." ♪ david: avis -- david -- much -- so david: why hsbc thinks high liquidity levels will shield it from a rate squeeze. haslinda: and we're tracking tencent's latest bond operant and its widening spread of alibaba's debt. bonds topping the headlines. guess what? china. no armageddon. but the opposite. when you look at emerging markets, they have not been this hot since the global financial crisis. i want to bring up this chart 5214. he can understand why the warning came. it says be careful. premium on dollar bonds have fallen 215 points so far. lowest since 2007. this is where we are at this point in time. investors have been hunting for years -- yields.

is this a take-off from podesta that he was cooking up, spirit cooking? about n't know anything that. i will say that the indivisible groups on the ground, one of the thing i love about them is they are really cooking up new ideas about how to make their voice heard. our message to these groups who, ike i said, they are in every single congressional district in the country, you can type in our zip code and find one nearby and they are figuring out ways to let their two senators r one representative know, here's how i feel about this issue. here's how i want you representing me in congress. fact that this isn't command and control, the fact that it's us here in d.c. telling everybody what to do, there is a lot of creativity throughout a lot of ent and interesting new things are cooked up every day. indivisible d the group team active last night in the nation's capitol tweeting happening now, on the one-year anniversary of the first muslim band. we're taking -- the viewer is seeing some videos of the flashing on the front of the trump hotel last night. as w

the delicious smells of senegalese cooking coming from the kitchen.ed musicians on the african continent. famous throughout the world for blending of traditional music of the region with cuban rumba, american jazz, and r&b. m'balax, as it came to be known, has had an enormous influence on musicians worldwide --like that sting guy. tracy chapman, and saint bruce of asbury, and, most famously, his frequent collaborator peter gabriel. youssou: [singing] ♪ >> anthony: people started to talk about you when you age 12 when you started to perform, uh, professionally. >> youssou: yeah. >> anthony: but did you come from a musical tradition? >> youssou: my mom, she's a griot. griot are the storytellers and they are also singers, rappers, and everything. and i, i grow with my grandma, she was a big singer. she give me a lot of things. and from there going to the school for two years, then left the school and start my career. >> anthony: tonight we are having a beef mafe, which is a stew thickened with ground peanuts. there are similar preparations throughout wes

i'm like, "hey everybody needs a cook!" like, "i'm a cook, i have worth."rm of tiny bubbles, it has long been called the champagne of beers. ♪ if you've got the time welcome to the high life. ♪ we've got the beer ♪ miller beer new year, new phones for the family. join t-mobile, and when you buy one of the latest samsung galaxy phones get a samsung galaxy s8 free. yahoooo! ahoooo! plus, unlimited family plans come with netflix included. spectacular! so, you can watch all your netflix favorites on your new samsung phones. whoa! join the un-carrier and get a samsung galaxy s8 free. all on america's best unlimited network. ♪ >> anthony: this is nainoa thompson. and in 1976, along with a number of similarly heroic hawaiians. he did a very difficult, very important thing. before 1972 it was generally assumed, even insisted upon, that hawaii had been settled originally by some random savages who'd maybe drifted over accidently from south america. it certainly couldn't have been ancient polynesians. they couldn't possibly have been the kind of sophisticated navigat

is signed by side when celebrity chef twins cook up a storm. the biggest names in old couture showing off their spring collections in paris this week so what better way to start off our show than with one of the greatest old couture designers of his generation laura reese zorro now his glamorous robes were worn by stars such as for zee pardo grace kelly so feel around and elizabeth taylor well after his death in two thousand and three the fashion house changed hands for the luxury label is now relying on a young unconventional fashion designer to pick up where mr left off. these was nick seem similar ends second al sheen for us. before the show this thirty three year old french design i was busy multitasking backstage. he prefers to put the finishing touches on himself. yet as lost as you have it i'm a bit nervous but that's normal but i can say with a clear conscience that i gave it all i've got the need to pull the hand i have a clear vision that people will like or not. simone's find his skills working for such a list could surely a's as. ch

each year, the company becomes more of cook's own.e has unveiled apple watch and apple music and made apple's largest acquisition in history, buying beats. he has taken on issues like the environment, philanthropy, equality, and education. he stood up to president obama on user privacy and maintains a dialogue with president trump despite the disagreement on climate change. now is iphone sales plateau, questions remain about where that big innovation at apple is going to come from. we sat down at the annual development conference sec out new territory for the company's future from tv to cars and apples are's category in years, a smart speaker called home pod, product category in years. a smart speaker called home pod, a direct challenge to amazon and google. on this edition of "bloomberg studio 1.0," apple ceo tim cook. tim, thank you for joining us. tim: it is great to see you again, and unbelievable to be here. emily: let's start with the new smart speaker. why should people buy homepod instead of amazon echo at this price? tim: wha

still, cooke's company finds itself facing questions on both sides of the atlantic. in france, the paris prosecutor's office has also reportedly opened an investigation into issue. for "nightly business r" i'm josh lipton, san francisco. >>> lennar says demand is strong, and that is where we begin tonight's market focus. the nation's second largest homebuilder said buyers were eager to purchase new homes in the latest period at hire price points. the company beat revenue expectations but missed the market when it came to market, saying the delay of a strategic transaction caused that miss. still, shares finished the day up 2% at $68.26. >>> after the bell, rival kb homes said profits were helped by an increase in average selling prices and an uptick in deliveries. sh initially rose after hours and finished the day up a fraction to $34.35. >>> medical device maker intuitive surgical excited wall street today with the release of its fourth quarter preliminary results. the company expects to report revenue that tops its own guidance as well as analysts' expectations. sh