time to cook with rosie. i will fire the venison, then cook the vegetable.i am intrigued by _ mushroom. i do brush them. i am intrigued by your _ mushroom. i do brush them. i am intrigued by your interest to focus on wild ingredients? tt focus on wild ingredients? tt is important that i know it is good and ethical and good for the environment. aha, good and ethical and good for the environment. a spontaneous s - lash the environment. a spontaneous slash of the environment. a spontaneous splash of sherry _ the environment. a spontaneous splash of sherry added _ the environment. a spontaneous splash of sherry added to - the environment. a spontaneous splash of sherry added to the - splash of sherry added to the dish and it smells divine. 0ur venison with forest vegetables. my venison with forest vegetables. my god. very rich flavours but not overpowering. the taste of scotland generally.— welcome back two sardinia. this island has been designated a blues in which meant people living around here have longer and healthier lives than almost anyone else on the pla

it was stephen cooke. >> they were shooting against one another. and he noticed heidi in the bar. >> reporter: kim is stephen cooke's sister. >> the first night they actually went home together. and three days later, they moved in together. >> reporter: fast. >> so it's pretty. >> reporter: fast romance. >> it was really fast. really fast. >> reporter: stephen was 5-years-older than heidi. his sister says he could be quiet and shy but always wanted to be around heidi. >> they did everything together. i don't think they that they really did much without each other. >> reporter: in 1998, stephen and heidi moved to this rental townhouse in dundalk, maryland. stephen's dad steve sr. says after living together for nearly two-years, the couple was talking about taking the "next step." >> was it your understanding steve, they were going to get hitched? >> yes, in vegas and every time i talked to 'em that's that was their plans. it never changed. he loved her. >> reporter: the timing seemed good. heidi had just gotten a promotion at the insurance company w

you've got to split the difference on these cook books, right. it's mary bennett with truth of true statement. i think sometimes go with food. it's like people make it harder than it needs to be shut, make it harder than needs to be. it's like, by good product, cook it the right way. it's going to be the was just and the story. you know, it doesn't have to be boil in a bag and you don't have to go get no microwave and 14 seconds. but yeah, again, you don't need, do you know, all the molecular astronomy stuff, man, it makes me a bit batty cleveland brother come up. i mean, you know, i don't want to eat foam or air dennis know, full nor air for me. yeah. you start talking to a cat and keep clever about surveyed and he says, sue the sheet they rocky call a veto. do i do? i remember that i grew up burns, i know those rhythms tell me if i grow up you say your mom was a. busy great cook your grandma, when did you 1st dip your toe, brother? so i can and i started cooking when i was a kid, like by my my parents never wanted to make, i guess anything easy

what about cooking and washin: but it's ok. what about cooking and washing and — but it's ok.'s ok. what about cooking and washing and staying healthy? - but it's ok. what about cooking and l washing and staying healthy? cooking and washin: washing and staying healthy? cooking and washing have _ washing and staying healthy? cooking and washing have rather— washing and staying healthy? cooking and washing have rather gone - washing and staying healthy? cooking and washing have rather gone out - washing and staying healthy? cooking and washing have rather gone out of. and washing have rather gone out of the window because we have no gas here on the other difficulty is because we have no mains water, when we have no electricity we have no water either so that's been the biggest problem. i'm fortunate that there is a stream nearby so i can go off with my buckets and get water to flush the loo. drinking water, we have dubai. the biggest problem really has been not knowing when, you know, if somebody said to me for example, it's going to be well and stay before you have any power, y

i love christmas cooking and i love new year's cooking as well. i love new year's cooking as well.'m looking forward to three days and through new year's day every day for the last 20 years we have the same 18, 20 people, and when he first arrived i would children retain and their kids retaining anti—stays the twentysomethings, beyond teenagers, they come back because they know it will be fine with everybody together and the food will be good. we will be fine with everybody together and the food will be good.— and the food will be good. we have the house of _ and the food will be good. we have the house of commons _ and the food will be good. we have the house of commons in - and the food will be good. we have the house of commons in front - and the food will be good. we have the house of commons in front of. and the food will be good. we have i the house of commons in front of us. the men's party. eating on camera is not of the ada is it? it the men's party. eating on camera is not of the ada is it?— not of the ada is it? it depends on what ou not of the ada is it? it depends on w

ready your make your design, you're doing a cooking demo, and as you're doing the cooking demo, i start making my way through the crowd till i get to the fraud. and they're like, well, you know, it's typically people that i know. i know like what you're doing here, and i'm like, you know, that is i hear you make the bustles. i did i make the buckle bug. you make the bustles idea. let's go, let's look. time broke, rolled out. and then we go, i'm a, my best was, i knew they make their best. we let the, the boat is, there's 2 judges that are off camera that the can't see any of the food till it gets in front of them. so there's 2 judges to a blind taste and then the audience gets the 3rd both, which is typically alter friends. so i'm kind of rude on or but, but, but it's not about like, you know, it's obviously it's, it's a win or lose kind of structure. but it's more about featuring these places, say, and how great they are, all the things they're doing with food and how we respect them. and so it's, it's unlike iron chef, like when i did iron chef, i wanted to destroy every one. and, you

this inspired me to think, what can we do around cooking? what can i do around cooking? available that day. >> we handout brochures with the featured recipe on the back. this recipe features mushrooms, and this brochure will bring our public back to the library. >> libraries are about a good time. >> i hired a former chef. 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 interactiv

i love this kind of cooking, you know?yeah. >> masa: mm! >> anthony: wow, it's sweet. >> masa: [ speaking japanese ] >> konishi: [ speaking japanese ] >> anthony: izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt, and lightly glazed with that homemade soy. >> masa: [ speaking japanese ] >> anthony: oh, wow. >> masa: how is it, good? >> anthony: that is good. mm. >> masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how's the fish? >> konishi: [ speaking japanese ] [ laughter ] >> masa: you know what he said? "before fish, i'm gonna burn up." >> anthony: so him first. [ laughter ] >> masa: don't hurry. good food takes long time. >> anthony: so this big argument with the spanish. big argument. is umami a flavor or a sensation? >> masa: umami is essence. strong essence. >> anthony: so it's a mysterious force. >> masa: yeah, much bigger than the universe. >> anthony: bigger than flavor? >> masa: of course. this vegetable is called fukinoto. under the ground, covered

i love christmas cooking and i love new year cooking as well. now i'm looking forward to three days through new year's day. every year for the last 20 years we have the same 18—20 people, and when they first arrived our children were tiny, their kids were tiny, these days, they're 20—somethings, beyond teenagers, they come back because they know it will be fun, with everybody together, fourfamilies, and the food will be good. we have in front of us the house of commons... gosh. ..mince pie. eating on camera is not a good idea, is it? it's a terrible idea but it also depends on what you eat. and you learn this over the years. spaghetti bolognese — disaster. pizza — disaster. bacon and eggs with a knife and fork cut discreetly — good idea. bacon sandwich? if only he'd asked me. it's a terrible idea because the trouble is the bacon is chewy and the bread chewy and it's never quite clear what is eating what — is the bacon sandwich consuming you or are you eating the bacon sandwich? i think a mince pie, you can pull it off but what i would do is i wo

busy great cook your grandma, when did you 1st did your toe, brother? so i can and i started cooking when i was a kid like my, my parents never wanted to make, i guess anything easy. so the 1st thing, my mother's greek is the 1st thing she made me taught me how to make was possible. i'm like really mama, you know, the, even those like the hardest thing to work with, even if you're advanced. but it was the person together, not a cookie, the kid kind of got the bug started working in restaurants and i was 13 and just really fell in love with it. i was, i wasn't the greatest of students, little bit a d, d. but that worked really well in the restaurant business for me. melissa, i know it doesn't have to break out in the war like trotter in chicago, stuff like that, but i always think if i was young somewhere along the way, maybe it's throw man again, me and maybe i'm not the guy on the other end of that line get a new one torn, but i always thought it must be fun. the work for a marco pier way, just like doing a film with james cameron, where you, where the

it's time to cook with rosie.cook the mushrooms and the blanched cavolo nero and some of these runner beans with some garlic and parsley and butter. you don't wash your mushrooms ever? i do not wash them. i do brush them, i'll get you a wee brush. i am really intrigued by your interest to focus on wild ingredients. si it is just really important that i know that it is good and ethical and good for the environment. we've just added a spontaneous splash of sherry to the dish. that smells divine. 0ur venison with forest vegetables. mmm, my god. very rich flavours but not overpowering. the taste of scotland generally. very. welcome back two sardinia. this island has been designated a blue zone which means the people living around here have longer and healthier lives than almost anyone else on the planet. it is one of five blue zones dotted around the world and if you live here in sardinia you are ten times more likely to live beyond 100 years than if you lived in the united states. and here in this quiet unassuming to

sing 2. ♪ >>> julia child's name is synonymous with classic television cooking shows. not have been the first to boil an egg on tv, but she showed us how to have fun on television, and make fun of our mistakes. long before rachael ray or "iron chef," there was the french chef. >> welcome to the french chef. i'm julia child. >> reporter: a pioneer in the history of television. >> we're making the stew of stews. >> reporter: and a revolutionary in the kitchen. fundamentally disrupting the way americans viewed and cooked food at home. >> it was a wasteland, american food before julia was kind of pathetic. >> i'm all ready to make fish. >> she really introduced americans to different kinds of food. she had a profound impact on our entire food culture. >> well, that didn't go very well. >> reporter: now, 17 years after her death, the life and legacy of you'julia child is on displa the documentary "julia they've profiled some of the most barrier breaking women. the two making a name for themselves with "rbg." >> we were looking for another revolutionary feminist game changer

mostly i do it because i'm a cook or feature. he cooks so quickly and it's always delicious for her hortner. well, you know, if i sometimes ask her to cook the waterfall, reasonable women shouldn't forget how to make boot a few shoes. senior and carol were married in a civil ceremony last week. that church wedding is taking place to morrow. the big event, sheila was what book? i saw susanna as wedding ring, a silver mine is gold, which symbolizes the sun. the man should shine. and the woman represent balance and the night were still lord. carol and casino, like 75 percent of russians are christian orthodox. they place a high value on tradition. and carol is the quintessential macho russian man. when we're husband is very hungry. the weather, let's pick a show 1st, then we can eat with richard dylan. women are deep thinkers, goober mostly when the samo, it's only natural that we're head of the household recently. i don't know, nino, as well as funding. if i ever actually disagree with him, i didn't know that which is a pretty unli

cheese and eggs, cooked in maple syrup. maple bacon omelet. and these. how is this made? >> martin: with love. >> anthony: with love. panko-encrusted duck drumsticks with shrimp and salmon mousse and maple barbecue sauce. good lord. wow. >> martin: this is a classic quebecer dish. it's called la tourtiere, you know? a meat pie. >> anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that's not sufficient. >> martin: usually there is no truffle, but i just -- >> anthony: yes, black truffles. >> david: more truffle. >> martin: maybe it's gonna be too much truffle. >> david: my blood's getting thicker as i look at that. thicker as i look at that. >> anthony: and now the main course -- a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. >> martin: that's stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in the chicken. >> anthony: into the ch

food, buddhist vegetarian cooking, muslim cooking, ethnic minorities with their own styles, and, so,culture. they release medicine fast for fast pain relief. and now get relief without a pill with tylenol dissolve packs. relief without the water. hey hun hey, get your own vapors relax with vicks vapobath or with vicks vaposhower. take a soothing vicks vapo moment wherever you chose. ♪3, 4♪ ♪ ♪hey♪ ♪ ♪are you ready for me♪ ♪are you ready♪ ♪are you ready♪ ♪ i see trees of green ♪ ♪ red roses too ♪ ♪ i see them bloom ♪ ♪ for me and you ♪ ♪ and i think to myself ♪ ♪ what a wonderful world ♪ a rich life is about more than just money. that's why at vanguard, you're more than just an investor, you're an owner so you can build a future for those you love. vanguard. become an owner. >> anthony: in the high-stress world of the professional kitchen, the job of the executive chef is much like an air traffic controller. one misheard order, one garbled communication, could lead to, well, disaster. it is with this in mind that i arrange for eric to receive the attentions of a specialist in the main

so i love to cook that i practice and perfected it. yeah. for the train lawyer, respect and equality are just as important ingredients in her kitchen as indian spices. i needed to have a restaurant, you know, where everybody the kitchen was equal just like, you know, when you have, you know, in cooking at home. yes. you know, grandmother has given respect a new mother's given respect and some aunts shout too much and you have to listen to them. but everybody is doing everything. there's no hierarchy. this is not your station, and this is not your job, but this is not your boss. asthma con only hires women, mainly immigrants from south asia who often had trouble finding work. they bring their own experiences with them into the restaurant kitchen. the dishes they make are simple and authentic, like brianna. a classic rice dish, prepared according to cons. family recipe or st. food influenced push gust fried dough balls with a spicy. phillip con uses local ingredients. only the spices are imported from india. this is in acumen and the acumen se

we're not a cooking school.he program for about a year. two-year program, and i'm about halfway through. before, i was studying behavioral genetics and dance. i had few injuries, and i couldn't pursue the things that i needed to to dance, so i pursued my other passion, cooking. when i stopped dance, i was deprived of my creative outlet, and cooking has been that for me, specifically pastry. >> the good thing is we have students everywhere from places like the ritz to -- >> we have kids from every area. >> facebook and google. >> kids from everywhere. >> they are all over the bay area, and they're thriving. >> my name is jeff, and i'm a coowner of nopa restaurant, nopalito restaurant in san francisco. i attended city college of san francisco, the culinary arts program, where it was called hotel and restaurant back then in the early 90's. nopalito on broderick street, it's based on no specific region in mexico. all our masa is hand made. we cook our own corn in house. everything is pretty much hand made on a daily

ground beef, onion, and cooked rice.ormous. >> nazila: iranians, we take you to our house and we take you to our hearts and all of that, and in that way we are extreme, you know. we are extremists in so many ways. >> anthony: so good. >> ramin: oh, it's always. >> anthony: you see this tortured relationship between america and iran for many years, how do you think most americans will react when they see this? >> ramin: they will start coming. >> nazila: it is very important for us as iranians to get truth. to make sure that we are seen as humans here and not the so-called enemy or the darkness of iran. you know, like you go to anybody's house in iran and i'm sure that they will welcome you. >> ramin: the "axis of evil." we're not the axis of evil. we're just normal evil like everybody else. >> newsha: ten years ago, iran was -- people, they had hope for future, young people, they wanted to travel, they had little bit money. but because of sanction -- this sanction really squeezed everybody. eight years, no foreign invest

it's cooked already.d vegetable in the bottom and we just literally pour that, that whole glorious sweet mixture right over and we bake the ham in the oven. it's already cooked. just a couple of hours and you get this gloriously crusted -- ham. >> i have to ask you about that. like when pre-cooked sometimes makes us more nervous because we don't know how long. what's the sweet spot to cook the already cooked ham? >> a great question. honestly, the thing about a spiral ham, it forgives you. if you get caught up in the, at the christmas punch bowl or whatever else, this was -- >> that's known to happen with rob marciano down the table here. questionable. >> everybody, no one wants anything to do with us because everybody's eating. >> the sweet spot, a couple of hours. you see the spiral ham. it's just almost -- literally, take a pair of tongs, and just a little knife. right? you just slice, look at this. >> or a big knife. >> or a big knife. right. for a chef this is a dinky knife. the vegetables, taste tha

i love to cook.e. >> anthony: sarah khan has made it her mission to find and write about some of these great little off the grid places throughout the borough. you're studying the intersection between food and culture. how did you get to that point? >> sarah: so i kind of cobbled together a way to travel, learn languages, and eat. >> anthony: and do you ever worry that by celebrating these communities you're helping destroy them? >> sarah: oh absolutely, absolutely.. >> anthony: i worry about it. >> sarah: but, you know, those stories need to be told, through what they do, though how they survive. >> nikita: my name is nikita. i have been here in new york since 2001. i am from gujarat, india. >> anthony: every meal, every dish, has a story, often a very personal one, often a story of hardship, separation, difficult times. but when somebody cooks for you, they are saying something. they are telling you something about themselves. where they come from, who they are, what makes them happy. >> kim tase-s

i especially don't cook when i'm with my husband because he, like, actually knows how to cook and makesn't have to peel it. >> i don't? >> you can -- you do after you cut into it. then you can peel. >> okay. that's so much easier than -- all these years. all these years. >> throw it all in. army lost for many years. so 2016, army finally won. very exciting. you were there. we should -- we should go. >> yeah. i mean, i workweekenweekends, t. >> okay, so there is no beans in this one. you could put beans. but this is, like, a cincinnati style chili and that's why when you look at the spices, i think it is a more complex flavor. i'm going to cut the lemons and brianna will juice them because she's really good at juicing lemons. i'll do one just to -- >> okay, so it is like four ingredients. it is pretty easy, gin, syrup, lemon juice and bitters. >> with me in the kitchen -- >> cheers! >> cheers! >> scoop some chili on to that. >> yep. ♪ >> now, that is some good chili. >> it is going to last you through the football game. for christmas, we're going to visit family in texas. you're going to

mostly i do it because i am a cook. oh feature. he cooks so quickly and it's always delicious for a former. well that you know, the, if i sometimes ask her to cook, she will reasonable women shouldn't forget how to make boot a few shrew senior. and carol were married in a civil ceremony last week. their church wedding is taking place to morrow. the big event she lived was what luke? i saw susanna as wedding ring, a silver mine is gold, which symbolizes the sun. the man should shine and the woman represents balance. and the night, the lord carroll and casino, like 75 percent of russians are christian orthodox. they place a high value on tradition. and carol is the quintessential macho russian man. then we're husband is very hungry. the weather, let's pick a show 1st then we can eat with richard dylan. women are deep thinkers, goober mostly. when the samo, it's only natural that we're head of the household. recently had an onion as well as 100. if i ever actually disagree with him, i didn't know that which is a pretty unlikely though

we're not a cooking school.though we're not teaching you how to cook, we're teaching you how to manage, how to supervise employees, how to manage a hotel, and plus you're getting an associate of science degree. >> my name is vince, and i'm a faculty member of the hospitality arts and culinary school here in san francisco. this is my 11th year. the program is very, very rich in what this industry demands. cooking, health, safety, and sanitation issues are included in it. it's quite a complete program to prepare them for what's happening out in the real world. >> the first time i heard about this program, i was working in a restaurant, and the sous chef had graduated from this program. he was very young to be a sous chef, and i want to be like him, basically, in the future. this program, it's awesome. >> it's another world when you're here. it's another world. you get to be who you are, a person get to be who they are. you get to explore different things, and then, you get to explore and they encourage you to brin

he's a winemaker, an amateur cook. oh, pretty. wow.hai: this salmon is marinated with pomegranate juice that i, on the season i squeeze pomegranates and i freeze the juice so i'll have it all year round. >> anthony: so where were you before here? >> amichai: i was born in pennsylvania. >> anthony: so your parents brought you over at age 4? >> amichai: yeah. >> anthony: parents in their 20s with kids living in the relative comfort familiarity of pennsylvania, heading off to what must have at least in part of their minds been seen as uncertain. >> amichai: yes. it was very difficult for them. almost all jews say next year -- [ speaks hebrew]. it's part of prayers that we say all the time. >> anthony: so if i'm understanding correctly, the bible, it's all right there. it all happened here, it's sort of a non-negotiable position. >> amichai: you see prophecies coming true. i mean, things coming to life again, you know. mountains that nobody wanted to live on, nobody dared to -- for thousands of years nobody wanted this place, you know, and

what's the sweet spot to cook the already cooked ham? >> well, that's -- that's a great question. the thing about a spiral ham is it forgives you, so if you get, you know, if you get caught up at the christmas punch bowl or whatever else, this was -- >> that's going to -- that's known to happen with rob marciano here. >> no one wants anything to do with us because everybody's eating. so we just cooked this sweet spot is a couple of hours, and you see the spiral ham, it's just almost -- it literally, you take a pair of tongs, and just a little knife, right? just slice like this. >> or a big knife. >> or a big knife. for a chef, this is a dinky knife. you're right. and you get these beautiful, crusted pieces with the vegetables we cooked at the bottom of the pan. if you want to taste that. this is just the liquid from the pan. and i just cooked down a little bit. so it comes with its own built-in sauce and by the way, don't tell anybody, it's our secret, but you can do this in a crock pot if you want to put it on and forget about it. with it, i thought some apples but a little bit m

didn't cook top out a little. he, according as her, i'm currently in the canal vianza. the philosopher will. he knows her because it abandoned t. i only 10 percent of the thousands who were imprisoned at the brother's home were vagrant. not one of the 9 survivors, one or one east interviewed, lived on the streets. one don't balk, was 10 when he wandered away from his mother. i pusan train station tv, o'connor, fuzzy puzzles, already. cut off pom will your toilet and mom her. because all me it on and gay, and they're both doing it on that. i, toddler, 100 auto pock. soon he was also 10, waiting for her older brother at the train station. when the police came along, i put on, well, cars now putting some guys, a towel, middle name that i will. i did not on or barge miller me or body was on her tongue but that it out. all i'm level cooking then has and i had, i know within it saturday time on open you attended on long john sing know was 15 and working at a chinese restaurant, but never returned to his job after catching a trying to pass on to go to the beach who shoot over

when robbie cook got the job, he sat in the chair and robbie cook got the job, he sat in the chairandsat in the chair and said how... i wonder if there was a bit of you who thought, "how did a girl who went to protest against american nuclear weapons, how did she end up here in the foreign office?" the weapons, how did she end up here in the foreign office?"— the foreign office?" the time it occurred to _ the foreign office?" the time it occurred to me _ the foreign office?" the time it occurred to me was _ the foreign office?" the time it occurred to me was when - the foreign office?" the time it occurred to me was when i - the foreign office?" the time it occurred to me was when i was | the foreign office?" the time it l occurred to me was when i was at coffee in glasgow. —— cop. she would never have imagined that she was at cop as foreign secretary in glasgow. that's the time it really hit home. do you remember how to make your blue eater style nuclear missile? no, it was carpet rolls. it was much bigger than that. it was about ten foot long. the problem was that my mother had cove

we're not a cooking school.though we're not teaching you how to cook, we're teaching you how to manage, how to supervise employees, how to manage a hotel, and plus you're getting an associate of science degree. >> my name is vince, and i'm a faculty member of the hospitality arts and culinary school here in san francisco. this is my 11th year. the program is very, very rich in what this industry demands. cooking, health, safety, and sanitation issues are included in it. it's quite a complete program to prepare them for what's happening out in the real world. >> the first time i heard about this program, i was working in a restaurant, and the sous chef had graduated from this program. he was very young to be a sous chef, and i want to be like him, basically, in the future. this program, it's awesome. >> it's another world when you're here. it's another world. you get to be who you are, a person get to be who they are. you get to explore different things, and then, you get to explore and they encourage you to brin

. >> stephen: do you know what we're cooking? do you know what we're cooking?ing to cook enough for everybody? yeah, we'll cook enough for everybody. >> jon: oh, yeah! everybody gets some. >> stephen: everybody gets some tonight. >> jon: that's nice. >> stephen: is that true? that's not true. all right. ( laughter ) anyway, it's going to be good. folks, as you know, i love to stay on top of all the new hottest internet trends. i was climbing into random strangers cars before uber was even a thing. ( laughter ) for a couple years now, i've been curious about this. one of the hot financial trends on the internet is n.f.t's, or non-fungible tokens. confused as to what they are? that might be because everyone who tries to define them does a terrible job. for instance, according to one place on the internet, an n.f.t. is a digital good that lives on the ethereum blockchain. because nothing clears things up faster like mentioning the ethereum blockchain. i think you get there through the narnia blood gate. so, here's my try at explaining it: you know how in the real

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mostly i do it because i'm a cook. ok, jesse cook so quickly and it's always delicious for her fortner for the if i sometimes ask her to cook wonderful, reasonable women shouldn't forget how to make boot a few shrew, xenia and carol were married in a civil ceremony. last week. that church wedding is taking place to morrow. the big event, sheila was what book i saw. she's any as wedding ring, it's silver. mine is gold, which symbolizes the sun. the man should shine. and the woman represents balance. and the night were still lord. carol and casino, like 75 percent of russians are christian orthodox. they place a high ali on tradition. and carol is the quintessential macho russian man. for them, we're husband is very hungry. the weather, let's pick a show 1st, then we can eat for the eclipse dylan. women are deep thinkers, goober mostly willis. for more, it's only natural that we're head of the household that he recently had an opinion as well as funded. if i ever actually disagree with him, i didn't know which is a prett

mostly i do it because i am a cook or feature he cooks so quickly and it's always delicious for a former. well that you know, the, if i sometimes ask her to cook well, reasonable women shouldn't forget how to make boot a few shrew senior. and carol were married in a civil ceremony last week. their church wedding is taking place to morrow. the big event? sheila was what luke? i saw susanna as wedding ring, a silver mine is gold, which symbolizes the sun. the man should shine. and the woman represents balance, and the night lord, carroll and casino, like 75 percent of russians are christian orthodox. they place a high value on tradition. and carol is the quintessential macho russian man. for them, we're husband is very hungry. the weather, let's pick a show 1st then we can eat with richard dylan. women are deep thinkers, google mostly on the family. it's only natural that we're head of the household. recently had an onion as well as funding. if i ever actually disagree with him, i didn't know that which is a pretty unlikely thought out. look at, he'll have the last word to look it up as le

just encouraging people to cook more, get outside, forage, hunt, grow food. just cook for friends.s, don't tell my high school english teachers, but was this what inspired people to read outside the box >> no. i want you to read the full book on this one. but no, totally. it's more just being able to capture an experience and the journey and being able to share in it with people. this book took about two years to make and, you know, it was a covid baby in a sense. so it had its challenges to go with that. but i'm super proud of it. and today we're going to be making a recipe out of the maple chapter. >> yeah, tell us what you have, brad what are you making for us today? >> so we have a pork tender loin i blame the 90s and late 2000s for giving it a bad reputation as the other meat. it shouldn't be. it has a nice, red pinkish hue to it. for this one, we're going to do it on a pork tenderloin, searing it off nice and doing it with some shall lots glazed with maple syrup and some butter, fresno hot chile it comes together super fast when it comes to meat, any type of meat, i always te

had come through it, not letting me use the media source at the most business matter, as the most cook at the mushroom breeze, lost all that as a guide. the sierra on the women, j, a stomach bug, but he needs all of that. so water, did you want id, you want to air gap? air gap means that he was disconnected from anything internet related no access externally from the internet or from the network. and that's the way it is, and then you physically access it to be able to extract that information to studio, but the most. so could she hear, maria fish the no, great you will lose bruiser. fortune in regard to rocket computer. you see will palmer shoot off wilker bug crucial nordics, which ah, we scheduled was for joseph of golden doodle, vinegar me logs. reynold craig rational course flores, just to double. she'll skin room. wish me up. i saw super prep after much to jerome is jemila brown. in each model you can process them at the are used to put them on a thumb equivalent compound years, roberta, your argument plumbers most to suit you because i usually go calling to let some of your poll

things like doing laundry, things like cooking and for other people and cleaning for other people. now there's a whole lot easier for women to work outside of the home if they had no children, or if those children were old enough to take care of themselves. the social convention of the time, said that if you are a married woman and he had children, it was your responsibility to be at home, and to take care of them. in fact one of the women who i interviewed about her experiences told me that the children it needed a babysitter so simply did what i had to do after my children came she stayed home and she took care of them and she did not go out to work. another woman told me that she would have loved to go out to work but the problem was, her place was falling apart and she could not afford before the babysitter she could not afford to get to a job, she lived out in the country. so there was no way for her to work. she said to me, by the time i would've had to hire a babysitter and clothing, i would be working for nothing we felt like it would be to our advantage and for the childre

>> 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. [♪♪♪] >> my family's starts in mexico in a small town. my parents are from a very, very small town. so small, that my dad's brother is married to one of my mom's sisters. it's that small. a lot of folks from that town are here in the city. like most immigrant families, my parents wanted a better life for us. my dad came out here first. i think i was almost two-years-old when he sent for us. my mom and my

tom cook me less. sure. he didn't. we apologize for not ideal. it was the protocol with of just police get a big deal to wish very much company, bedroom furniture buttons that i wish mr. membership in william, the premier tom, robert skipped home. i just wish that he could prosecute rosamille to plymouth among the lush hello shamika cripple me. her name is lena by the shes been, sheena premier, them are the american to of talk to you. should that what your longer done, that would you guess companion controller, but the chuck nike down when you mean you hope he goes to point you can regulate que, mature talk job was to list live with the brother donor emotion controller with really whichever is what you're in personal now with the new rates, et cetera, the by the she, if today you're able to go to simply hoggard that about to hostile sway atmosphere to grab a political party geology, but also by your reaching them to something where it's julie just story took you to sure to produce this year, we'll get it yet and not yet. some of them walked out a

it is not about home cooking.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 away feeling like they have the too

and the origins of the meals she cooked it you can look at and see some of her meals. one of her meals was called for manzanillo, and the poor man's meal was a fried potato to which the cook added a chopped up hot dog, and you fry it all up and you serve it. hotdocs were cheap. potatoes were cheap, and supposedly this case good. i don't think it's exactly my cup of tea. some of you might like it. creamed chipped beef on toast, okay, that's one a number of your grandfathers would eat during world war ii in the army. they use a bunch of colloquial name for which i will not use right now but you take -- mixed into it chopped up chipped beef which if you've ever had it is really, really salty but you mix it into the white sauce, pour it over toast and you call that a meal. hoover's stew was a name given to all kinds of meals that people ate during the 1930s. one recipe called for a 16-ounce box box of noodles like macaroni and spaghetti. you cook that, you add sliced hotdogs and then you at two cans of stew tomatoes, one can of stewed peas or corn including the liquid, and