i don't know, donating to food banks, like giving themed good food, things like that. -- them good food. things like that. it's not just a lot of the ways these companies make money selling crappy food is to people who can't afford anything else. and, again, it is a huge problem, and i'm not an economist or planner, and it's really, it's really difficult. i can't help but think that everybody kind of following, again, just eating fresh stuff that is plants mostly and, you know, good and local and that's going to hopefully, you know change some things. but i don't know. difficult question. >> [inaudible] didn't really make any sense because the local food system -- [inaudible] animal husbandry that helps -- [inaudible] so can you speak to the monsanto like, soy -- [inaudible] and the difference between -- [inaudible] definitely include animal products in them and that kind of change in eating? >> so one of the ways we actually sought to diversify ourself a little bit more was not focusing on the whole gmo debate because we kid see that as -- we did see that as while that is a really big

the people are so passionate about where the food goes to the private property owners give us the foodthank you. again job aura natural >> (laughter). >> from backyards to back lots let's take a look at the food and community bonding at the free farm. >> my idea was to start growing food and giving it away. and getting my neighbors to who had space and having a kind of event that brings people together not to run our food program this time around but to share the wealth of the abundance of our welfare. we were all divorce and as part of our philosophy of working together and working together. >> what's the most rewarding aspect of volunteering for the free farm stand. >> well, we could is a generalic satisfaction but something about giving food away it's giving something i brought that in and sort it and gave it to you it's primitive to be able to give something some basically to someone else. >> now serving number to 49 come on down. >> we have the capability of producing this food and in san francisco you can grow food all year round so the idea we're capable of prougdz food in our o

he created community through food. designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. >>> in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 rea

>> you are at the marin food bank? i think it's item w >> sorry. >> all right, thank you. >> july 1 is the one we're looking at. >> this is a new contract, right? only starting for 14-15 to 15-16. >> okay, that's the --. >> oh, sorry. >> okay, no problem. >> a lot of contracts. >> there's a lot of paperwork here. >> we're almost to the end. a couple of minutes. okay any other questions? hearing none i call for --. >> no, no, it's a mistake. we're on the same page, okay? is that on page 2? >> uh-huh. >> effective july 1 home-delivered grocery program on page 2, table a again. >> uh-huh. >> there is the first year, second year, two year total should be 825. >> you know why? we don't -- this is a little strange. it's not a summation, it's the total unduplicated people that we serve. so, you know, total is 450 so we're not double counting the people that we are already serving. that's why. >> all right, any other questions? hearing none, i will call for the vote. all in favor of approving this san francisco marin food bank

it's 99% of the cost of that chicken is the food that it took. so usually, commodity chicken live up until 38 days old. sometimes 40 days old. regular commercial chicken that are raised in a little more artist nal inal way you can see there where the difference in cost is going to be. a championship that's 85 days is going to cost at least double than the one at 40-and-some. so the medication needed to to factory farm those chickens is important but the number of days is even more important. >> we heard dr. walinger earlier in the program speculate how difficult it is going to be to take antibiotics out of the stream of what goes into a chicken before it goes out the other end to become a sandwich or end up on a rotisserie. is this part of the learning curve, what you have been telling food producers all along, you can do without it? >> yes, i think its an important distinction to be made. antibiotics residue would be in the meat they eat, or antibiotic resistant back bacteria is what we're talking about here. we're trying to make that antibiotic

america loves food. that is one of the ways they can compete as they wake up to the super food revolution but lead to realize there is homework to be done not just jumping on the bandwagon when it comes to promote the new vegetable of the month for realize you can get just as much protein from tail over collard greens are the mustard greens are from the green families with berries and and i oxidants -- anti-oxidants you should diversify and taste the rainbow that is a way to be the most selfie. >> with the associate -- to show economic issue for what is the traditional peasant food for really pour people and we're just taking all of their food. and to sow for people to think about what they're eating. like collard greens there is an issue of food gentrification is the price has jumped to $3 a pound because of whole foods largely pushes it so hard. when it comes down to this with the food desert to have to be cognizant that is difficult. >> a lot of people are saying it is the sugar in the process dyad no

the food." and he goes, "okay, i'll take them home. i know what to do." okay, fine. he does that. next day, he goes, "it was brown." i go, "yes it started to digest. it started to break it down." >> wow. >> the main thing i hear from owners repeatedly, and i'm the one in the family that picks it up most of the time. i'm the picker-upper. it's going to be smaller and more condensed because more of the value of the food is staying with the animal. >> right. >> you're not just shooting it through the dog. this is why -- you're talking about that you had a dog that was a little bit overweight. the dog keeps craving protein, but it's not digesting, so he's going, "i have to eat more. i'm not getting the protein i need." so you'll actually feed your dog way too many calories, way too much food, just trying to satisfy their needs. what you need to do is take the food and make sure it digests. make sure the food does its job. we want to build muscle, and we build muscle out of amino acids. we don't buil

or highly-processed foods.ly subsidizing dairy and livestock to the tune of 15% of that, and fruits and vegetables 1%. betty liu: what about the horsemeat scandal? i want to get your thoughts on that. >> bobby should comment on that one. you're a horse guy. >> that's right, you own some thoroughbred horses. bobby flay: i do. obviously, as an american, i cannot imagine the idea of it. i know in other countries, it is commonplace, but not for here. >> big time. >> i do not know. when you're looking at a shortage of protein, why are we not looking at the sources of protein? >> because those kind of animals are very expensive to grow as a protein source. we should really be thinking about bugs. let's just start getting used to it. there's an infinite supply. bugs are definitely the future of protein if we are going to feed a growing planet. i'm telling you right now. transferring grass through an animal to make it bigger so that you can get some kind of return on protein is a very inefficient system. >> it is a new

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that's some pretty bad food. >> piya: ok, you--we have spent, like, 20 minutes talking about food-- >es, yes. >> piya:--and--i mean, is this what you continue to do as you--as you build your career, it's alreadyng, but as you continue on do you continue to focus on food in your act? >> jim: i think that i'm--i think--you know, my last comedy soari special was called obsessed, and it was kind of this admission, like, "all right, i'm obsessed with food." that's wha about. and i feel like i've gotten through a lot of the topics. like, it's not like i can go back to going out to dinner.t it's like in my new hour that i'm doing right now, there's some food, but i've kind of touched on a lot of topics. it's getting to the point where--you know, my wife and i we write everything together and we--we always want to steer away from food, but it's just so easy to talk about food. >> piya: you have to find a new obsession. >> jim: yeah. >> piya: yeah. >> jim: yeah, but there's always something fun to do. like, you know i--on twitter e mentioned something. they're like, "hey, in winnipeg are you g

and more importantly come together to grow food and exchange their cultural traditions and heritage and have a place of pride for this community and at the same time this is a very bio diverse area of the city so this idea of merging both bio diversity as well as human cultural diversity sharing those values through growing food has has emerged as a scene for this site. >> at college hill we're at a hundred percent design and hope to be coming back to you in a short time for the award of the construction contract. the goal is to have it built by the next school year. with with regards to the initial site identified in bayview, we have determined at this point it's not feasible to activate for food growing purposes and with the crocker amazon site we're moving forward with the analysis this spring doing a new biological survey and then after that we intend to partner with podare to continue that site design and refinement and ultimately have them be the operator of that site on behalf of of the puc and with that that i'd be happy to answer any questions. >> well, it sounds very excit

>> we have a messed up food policy. we subsidize crops that lead to highly processed food.t highly processed food has us very sick where half the country has diabetes or prediabetes in the next five years. we get sick and then we subsidize health care to take care of the people who get sick from eating the cheap subsidized food. i wanted to point that out so we can talk about how we can change the food system. mark: is this about cost or nutrition? i mentioned underserved and low income communities. many families eat what they can afford and plan meals around hectic days, family schedules and kids activities at school. >> we need more accessibility to fresh, locally sourced food. we have many young children in urban areas who live in food deserts. that means there's not a grocery store with a mile or two of their home. so the ea fruit rollup doritos and a soda for breakfast and we wonder why we are struggling in math and science with the international standards. mark: how do you propose changing american's mindsets about how they eat? this is something ingrained in them. th

as one of the best food festivals in the area. we have vendors that come up from fresno, from los angeles showing off their craft. we really feel like we have something for everyone in the neighborhood and that's really what it is, is drawing people to see a little bit of our culture and experience what we experience weekend in and weekend out. >> we are behind the scenes now watching the chef at work preparing some delicious armenian kabob. this is a staple in armenian cooking, is that right? >> absolutely, since the beginning of time. our soldiers used to skewer it on the swords. we have a combination of beef and lam and parsley. and every september over 2000 pounds of meat being cooked in three days. >> after all that savory protein, i was ready to check out the fresh veggie options. >> this is armenian cheat sheet. it's tomatos and mint and olive oil. that makes summer food. and what i'm doing is i'm putting some nutmeg. it is kind of like cream cheese. in armenia when they offer you food, you have to eat it. they would welcom

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if campbell foods next?ne that has been speculative about for some time. -- speculated about for some time. they may want to do it, but i don't know if candles will want to sell. tom: i want to go to a colleague of yours in christ, john edwards and his presidential campaign a few years ago. are we living in to america's and -- two america's now? steve: in cities like new york, you have a huge inflow of capital, foreign capital. tongue: it's a greater divide isn't it? -- tom: it's a greater divide isn't it? steve: it is a greater divide. you have fewer real startups and you have an economy where you do not invest in existing things, like this merger, rather than create new things. brendan: a goes back to several republican and democratic presidents. the pending on how you look at the numbers, it goes to 1985, 1975. you could blame a bunch of policies, but this divergence is not a partisan thing. steve: no but when you have a vibrant economy, which we did have an 80's and 90's, people can improve their lot in

so tell me a little bit the food program at sfo and what makes this so special >> well, we have a weram at sfo we trivia important the sustainable organic produce and our objective to be a nonterminal and bring in the best food of san francisco for our passengers. >> i like this it's is (inaudible) i thank my parents for bringing me here. >> this the definitely better than the la airport one thousand times better than. >> i have a double knees burger with bacon. >> i realize i'm on a diet but i'm hoping this will be good. >> it total is san francisco experience because there's so many people and nationalities in this town to come to the airport especially everyone what have what they wanted. >> are repioneering or is this a model. >> we're definitely pioneers and in airport commemoration at least nationally if not intvrl we have many folks asking our our process and how we select our great operators. >> ♪ ♪ ♪ ♪ the food option in san francisco airport are phenomenal that's if it a lot of the airports >> yeah. >> you don't have the choice. >> some airports are all about food this is n

illegal food vendor in the area not a big deal but as far as people coming out of the club now, it's time to go they'll go to a restaurant or home new sunnydale 20 or thirty people around a hotdog vendor and some of intoxicated or loud it's a disturbance for the neighbors and also increases the exposure so for fights if someone is cutting in line we're making sure to step up the enforcement of the vendor i personally went out on fire hydrant at 1115 before he set up shop not a lot of hot plates and food they needed to shut it down and not have permits for that i said if you can be he'll be sited the other thing is the parking lot i talked with officer from the permit bureau they're to mandate security on friday and saturday night we looked the security from 12 midnight through 3 clock in the morning on friday and saturday night as well as best practices we've noticed our concerns as far as some of the bottle services going on the bottle service there's a couple of different issues one he's got a bottle on the tackle could be used as a weapon as far as people president you you know th

while your food is amazing, i think what's here is more than food. it feels like it's an experience. lynn: mm-hmm. lemonis: and it seems like you've had good success using your gut, and i commend you for it. you guys have built a million-dollar business that happens to be open three days a week. but the food costs are the problem that i see more than anything. ewell: mm-hmm. lemonis: and, ewell, it's not my decision whether you're involved in the business or not. ewell: we understand that. lemonis: but, with all due respect, it's still cloudy for me what your role is. maybe you can help clean that up for me. ewell: my goal all along is just to help them building the business here and then going out. lemonis: what do you plan to do here? do you see yourself working in the kitchen? ewell: "a" -- it depends on what the deal is that you all do. lemonis: why would the deal that we make determine what your role's gonna be? ewell: it has to make sense for myself and my wife to uproot our lives and come over to south carolina. we need to be able to know that

food.american kids are slated to live a shorter life span than their parents. it's a problem that we can turn around and change. revolution foods is a company we started to provide access to healthy affordable, kid-inspired chef-crafted food. we looked at what are the aspects of food that will help set up kids for success? making sure foods are made with high quality ingredients and prepared fresh everyday. our collaboration with citi has helped us really accelerate the expansion of our business in terms of how many communities we can serve. working with citi has also helped to fuel our innovation process and the speed at which we can bring new products into the grocery stores. we are employing 1,000 people across 27 urban areas and today, serve over 1 million meals a week. until every kid has built those life-long eating habits, we'll keep working. >>> all right. there it is you don't see that kind of a move up in a large cap stock very often. about -- it's funny, i was checking yesterday

cookie can't speak for all the things but i know say, i have ideas how we can address the food issue.open the door and walk through that don't just stand looking out. >> 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 founda

in the past they have been referred to as competitive foods, the foods that compete with healthier foodsnow if the school has those vending machines, they have to have healthy foods. i was at a school in rural georgia as well as in cincinnati where they used the vending machine for the meals so that the students can punch in their number -- pin number and they get a salad, a healthy sandwich healthy foods. the vending machine pe rse is -- per se mississippi a vehicle for it, and the vending machine industry has responded very well to say we will provide products that meet those standards. host: and administrator i maine. good morning, judy. caller: good morning, thank you for taking my call today. according to the usda guidelines, school-age children should be eating between two to three cups of fruits and vegetables a day. however, studies show that the majority of students are not eating nearly enough fruits and vegetables on a daily basis, especially teenagers. under the new nutrition guidelines, the percentage of students selecting and eating and our expense, fruits and vegetables, h

inside transforming ordinary fresh foods into superfoods. now i'm gonna show you the difference between smoothies from a traditional blender and what we can create with my nutribullet. let me show you what i'm talking about. okay, we're gonna put kale in for chlorophyll and fiber. we're gonna take some pineapple for the vitamin c and a little bit of flavor. we're gonna put in some cucumbers -- great for hydration, great for the kidneys. put in some cashews for the creaminess and the protein. and of course, we're gonna add some flaxseeds in to get the omega 3 fatty acids, and then we're gonna add spring water. let's get the lid on there. put on the extractor blades onto our nutribullet. are you ready? >> all: ready. >> look. this blender is just mixing stuff around. it's not breaking anything down. but the nutribullet, with its 600 watts of compact power and bullet-exclusive cyclonic action combined with the specially designed extractor blades, turning at an amazing 10,000 rpms, pulverizing the cell walls, unlocking all that hidden nutrition

in the reasons that bar should have a food component someplace nearby a quality food component when they took over that bar we had negative circumstances see they got involved in the community and built that thing to have a captive audience the cheers of 47th 48th avenue but having flooding food is a great action possibly maybe on the week days but certainly at the same time it is once our down there you want to stay down there hey, let's get in the car and it's nice to have food we know who they are they've got a proven track record i wish them the best of luck. >> is there any additional public comment. >> thank you for your time i want to say that i was in the neighborhood i lived there for 10 years and worked for the rip tied when i first started working there the work they put into transforming the neighborhood was huge i think that i'm completely for having a restaurant on that block especially after the fact that the residents before that were very unsafey and caused lots of problems and they were the two that advocated changing that i wanted to say the neighborhood really needs m

olivia: a mega-food merger. matt: i did not think about the kind of food. olivia: it got down to the final day without being late. are you surprised? matt: i am surprised. good job, 3g. jell-o/ a deal but together by warren buffett and 3g. a merger between kraft foods and heinz, creating the third-largest food and beverage company in north america. two years ago buffett and 3g acquired heinz. kraft shareholders will get 49% of the stock plus a special dividend. the craft chairman talked about the advantages. >> this combination will generate substantial synergies which we currently expect to be about $1.5 billion, as well as many revenue expansion opportunities domestically and abroad. matt: the heinz chairman talking about synergies. shares of craft soaring as much as 35%. the company is getting bought. two americans on the german plane that crashed in the1 french alps5. germanwings says most of the 150 on board were german or spanish. on a flight from arson limited -- the plane was on a flight from barcelona to dusseldorf. officials are saying the voice r

i went over to a whole foods store. walked around and looked at the merchandise around the aisles. i didn't know who they were. >> everybody knows heinz ketchup. you know kraft who, by the way, last week, we had this macro call, you know they're hitting themselves for that happening. you don't know those brands. you don't have trust in those brands. it's interesting to see if these people will go to the designer brands or go to the ones they know. >> they trust whole foods. maybe they're there. i didn't see campbell's. our next real, real deal. oil prices up four days in a row. the us dollar loses ground against its rivals. oil inventories are rising for the 11th straight week. chad, they're talking about the fact that the inventories are up to the point where i have this vision that there is no more places to put it. the cups are running over. >> right. look, it looks as if you have a convergence of things happening. you have a supply issue, which you just mentioned as well as a demand issue. global growth is decelerat

commissioner president murase we're very, very happy this evening so o to have the report from the food and advisory committee those are some of the harder working individuals in the community as i travel crossed the country and meet with my colleagues in school district is there noting no other community. >> progressive and focused on health in san francisco i'd like to give credit to our food he'd fitness advisory committee with that i'm to toss it to you and you're on. >> good evening commissioner president murase commissioners irresponsibility and deputy superintendant i'm paula john with the department of public health and also a chair of the food and fitness advisory committee tiled introduce my colleagues that are also members from the health department (calling names) tonight we're here to give you a brief update on what we've been up to it is appropriate if you can fix that thank you, thank you tonight you'll be receiving the first reading for the new wells policy i want to give you braukd background and frame what you'll be reading later a little bit background when the commit

is tie food fast-food sph. >> i sent pizza. >> pizza is?ts own category. >> chinese food. >> panda express. it has express in the name. >> well, it is not pandas. >> we don't know. >> can i get the panda and onion? >> white castle, i know it used to be white castle. >> i can't eat white castle. >> not now. you are disem bowel i had -- di semboweled. i could go at 15 and feel nothing. >> i would eat it five times a week. >> inn out. >> inn outdoes president taste like fast-food. do you have animal videos? send them to fox news.com/red eye. we love your animals. oh do we ever. >>> coming up tomorrow on "red eye" i won't be here, but it will still be good. return appearance of gavin mcginnis, lauren lyons cole and will ron. what a show. >> e block. last story. that's the last story. our movies are full of midgets as a writer from the daily mail points out. today's men are shorter and wimpier than in the past. old actors like sean connery and sydney portier play masculine roles. today's star like sean penn and kevin hart, throw that in there bl

food prices went up and energy prices went up.ond that, these agricultural and energy products -- and especially the energy products -- are inputs to other productive processes, so other manufacturers have to use these things to produce other goods and therefore because they were suffering cost increases the prices of these other manufactured goods went up. schoumacher: the american economy was like a great fighter that had been stunned by an unexpected one-two punch, the food and energy supply shocks. this economic combination created something new, supply shock inflation and recession. people called it stagflation and it was to hammer at the american economy for years to come. why did it so confound economists of the day? we put that question to economic analyst richard gill. in the old days, you used to be able to divide economists into two groups, those who worried about stagnation and those who worried about inflation. what the food and energy shocks of the early 1970s proved was that both were right. economics can be a bit u