and we have the fennel. >> it is incredible. we carmelized the fennel. it sounds great. it has a nice licorice flavor and now a little bit of a smoky licorice flavor. that is going on in here. in here, we have the tomato sauce with the dparlic -- garlic and onions. >> i will add a little bit of pasta water to loosen it up a little bit. >> any starchy water. rice or potato, any starchy water will help. >> and chicken cooked and grilled. >> and that is enough. >> i think so. >> now we will add a little bit more pasta water because we will add some bread crumbs to this and the bread crumbs absorb the moisture. and look at this, stef. >> bread crumbs, stir them in. >> you don't want them to overcook when you put them in here. >> there is some fennel leaves right there. why don't you put that on top. >> okay. >> done. >> and don't waste any of it. >> let's move this town here. >> i think it looks good. >> it is sticking up. >> ciao. >> it looks good. ,,,,,,,,,,,,,,,,,,,, isn't just a good idea for s he >>> coming up tonight at 5:00, working out when you're pregnant is not jus

. >> this is the field of fennel and you'll notice it's got a nice white bulb and a beautiful fern., really, all the plant's useable in cooking. >> cooking with it is one thing, but just getting people to try it is the first thing farmers like the d'arrigos hope to do. recently, they teamed up with local chef todd fisher and, together, the farming team and the cooking whiz whipped up new recipes for some old favorites. and in the end they came up with a whole new way to get people to eat their veggies. >> to see the realization on people's face when you prepare it properly and they go, wow, this is something that i--wow, i really like this now, as opposed to this astringent, bitter vegetable. so, i like working with it because it's a challenge for me as a chef, but it's also so gratifying to see a guest enjoy something that ty may not have otherwise had the opportunity to try. well, this is our--the rapi-deparini, so, it's got the rapini and the caramelized fennel in there done in that low-fat yogurt, so it's really nice and light and vibrant, kind of a twist on a classic french oni

baby greek salad with beets, tomato and fennel. all sourced locally. craig grew up dining with his family. a restaurant in vegas, and here he is in detroit. >> guess what? the head aches are less. you're appreciated here.aches are less. you're appreciated here. >> this would be considered a foolhardy venture in the chef world. >> we like food, too. we're not space aliens. people often say thank you. we lived in chicago the last six years. we lived in l.a. the last six years. thank you, this is exactly what we wanted. >> what you've done is counterintuitive. there is a conventional cheer path for chefs. instead, you decide to go to detroit. >> hell yeah. come back home. people think i'm crazy for going back to detroit. >> potato simmered this white wine, thyme and fennel seeds. finished with butter pine nuts. followed by locally sourced lamb cooked perfectly. topped with sour cherries, toasted 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

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

. >> they've gone from southern fried to fennel.serving up political red meat to serving up no meat. no fish, no dairy. m a manager. my employer matches my charitable giving. really. i get bonuses even working part-time. where i work, over 400 people are promoted every day. healthcare starting under $40 a month. i got education benefits. i work at walmart. i'm a pharmacist. sales associate. i manage produce. i work in logistics. there's more to walmart than you think. vo: opportunity. that's the real walmart. just by talking to a helmet. it grabbed the patient's record before we even picked him up. it found out the doctor we needed was at st. anne's. wiggle your toes. [ driver ] and it got his okay on treatment from miles away. it even pulled strings with the stoplights. my ambulance talks with smoke alarms and pilots and stadiums. but, of course, it's a good listener too. [ female announcer ] today cisco is connecting the internet of everything. so everything works like never before. [ female announcer ] today cisco is connecting t

fennel from a local farm over in yolo. >> but the bulk of this produce doesn't stax here very long. within a few hours, much of it is trucked out to restaurants and businesses in northern california, some delivered by mills himself. he spends hours on the road, visiting farmers and chefs, taking produce from one to the other, and educating both parties along the way. >> may need a look at the progress of a particular crop or report back, maybe some feedback, to the farmer about how the chefs are using it or what they might be looking for in the near future. >> in many ways, produce express and people like jim mills are the link between 1,300 different restaurants in northern california and produce from all over the golden state. today's visit took us to del rio botanical farm in yolo county, where suzanne peabody ashworth was keen to get restaurants to start trying the fresh fava beans and greens she's growing. >> so we'll take some of these greens into a couple of restaurants this morning and see what the chefs want to do with them. in sacramento, there's been an explosion of resta

is often associated with mexico, while chilies from mexico are now used more in places like india, fennel seeds originally from southern europe are used more often in china, ginger from india is used copiously in caribbean food, and turmeric from india is used a lot in the food of north africa, while cinnamon from sri lanka is massive in indonesia. fortunes have been made, empires been built, even a new world discovered, through spice. thousands of years of obsession with exotic aromas has caused men to pillage, plunder, and explore the world. so next time you look at your spice rack, seeing those spices go stale, just think of the epic journey they took to get there. >> stay tuned for a special "globe trekker" extra. >> funding for this program is provided by subaru. >> at subaru, we build vehicles like the rugged outback. with symmetrical all-wheel drive standard, and plenty of cargo space, for those who pack even more adventure into life. love. subaru, a proud sponsor of "globe trekker." >> you can find more about the series on our web site. programs from the "globe trekker" series are

quantities of indigenous sichuan pepper, cassia, or chinese cinnamon, and star anise, along with fennel seeds, originating in the mediterranean, and cloves from the islands to the south. >> mmm, it's pretty pungent stuff this, and when you're cooking with it, a little goes a long way, so you don't need to use too much, and it does keep for a while. >> peter meets sun-mae, who still cooks in the traditional way. >> i brought you a present, some five-spice powder that i made earlier. what do you think of that? >> nice. >> nice? that's nicer than nice. i ground that myself. it's wonderful. ok, what are we going to do? >> now, first, you have to chop the chili... and some ginger. >> ok, and this garlic, i've never seen this before. it's like one clove of garlic is the whole head, it's wonderful. >> yeah, we only use it for cooking pork. >> oh, perfect for this dish then. >> while the romans spiced their pork with black pepper and mediterranean aromatics, in china, they cooked the same basic dish using the spices of the far east, making for a completely different taste. in sun-mae's kitchen,

pasta, a true sicilian classic made with fennel, pine nuts, saffron and anchovy.ve been curing in chestnuts and salt for days then lightly fried in oil. >> we have to use our hand, use our hand to eat the fish. >> no problem. i must have shrunk back to bed somehow, collapsed in a sodden drunken heap of self-loathing. i would ordinarily have turned on a porn channel and loaded up on prescription meds but there's no tv at the agri tourismo. >>> i love the films "godfather this was the hardest decision i've ever had to make. jim, i adore the pool at your hotel. anna, your hotels have wondrous waffle bars. ryan, your hotels' robes are fabulous. i have twelve of them. twelve? shhhh, i'm worth it& what i'm trying to say is, it's so hard to pick just one of you so i'm choosing all of you with hotels.com. a loyalty program that requires no loyalty. plus members can win a free night every day only at hotels.com i have a 401k retirement plan. i started part-time, now i'm a manager. my employer matches my charitable giving. really. i get bonuses even working part-time. where

another tribute to classic detroit, potato-filled perogi and kilbasa, simmered in white wine and fennelamb. cooked perfectly. topped with sour cherries, 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. okay, listen up! i'm re-workin' the menu. 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. [ b

potato-filled pierogi and kielbasa simmered in white wine, thyme, and fennel seeds.pine nuts. followed by locally sourced lamb cooked perfectly. topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? >> how is it not making it better? how is sitting back not doing anything making it better? how is it buying only my products in detroit, farmers in detroit, helping detroit? i'm supplying detroit. i'm hiring people in detroit. everyone here lives in detroit. >> if i ask the same question, i say i don't [ muted ]. i'm doing it well. >> right. exactly. >> i'm doing it in a place i love. and i am demonstrating that yet another person gives a [ muted ], believes in it enough to be here. >> you're 100% right. i never really thought about it until you asked that question. it's like -- 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. >>> somewhere

pick up some fennel or get fresh fennel. make tea.s a natural appetite suppressant. >> instead of eating your pumpkin pi, you just nau on a big gourd of fennel. >> that will make me not want to eat. thank you so much. >>> it tastes pretty good. >>> coming up on the show, many of us can relate to family drama during the holidays like this. >> get off my roof! >> i can't wait. so how do you avoid family feuds like this one? dr. keith avlo is answering your questions next on the show. stay tuned. still missing. so my dog and i we're going to go find it. it's out there somewhere spreading the good word about idaho potatoes and raising money for meals on wheels. but we'd really like our truck back, so if you see it, let us know, would you? thanks. what? i need a newn't investment pn. i need to rethink the core of my portfolio. ishares core etfs are low-cost funds. so you can keep more of what you earn. get started with the new ishares core builder. design a personalized plan that can help you achieve your investment goals. ishares by black

they have gone from southern fried to southern fennel, from serving up political red meat to serving according to forbes magazine, al gore has joined his running mate becoming a vegan a couple months ago. >> it's like playing the piano and deciding one day i'm only going to use the white keys. does take a little time to get used to it. >> walter scheib served as white house chef for 11 years, cooking up meals for president clinton back when he and his v.p. had broader dietary ranges. >> president clinton, more diverse in his diet. sort of a euphemism saying he ate pretty much everything. his diet probably not the best. >> president clinton described his updated diet to dr. sanjay gupta in 2011. >> i like the stuff i eat. i like the vegetables, the fruits, the beans, the stuff i eat now, i like. >> but the vegan lifestyle isn't as new to the clinton/gore ticket as you might think. >> chelsea clinton became a vegan or very close, she will tell you she didn't but i was there with her and she was actually a vegan by the time she reached her senior year of high school. she came down and w