that would be cloud kitchen -- >> like an apartment kitchen? >> yes. just so keep everybody on the same page. whereas a ghost kitchen is a facility that creates food for delivery only. >> it doesn't have a storefront. >> i've read about restaurants that have a ghost kitchen arm to facilitate delivery, but, basically, it is -- if the food is made in a place where the general public cannot walk in and buy the food right there on the premises, then we're calling that a ghost kitchen, for the purposes of this discussion. and so, the question, i guess, i was driving at, is we have heard of ghost kitchens opening in or near commercial corridors. >> correct. and as you outlined, there's kind of two sides to that. >> yeah. >> one is that from the perspective of activating a commercial corridor and increasing the amount of foot traffic, having a business is not accessin accessible to the d not as desirable as a business that is accessible to the public. on the other hand, if you have a vacant storefront not used at all, certainly having something is better than

i was unclear about where the vegetable garden -- the kitchen garden is. >> the kitchen garden is on the south grounds in the southwest corner of the grounds. so it's -- well, you can't go along e street anymore but at the south fence line looking in, it would be to your left. >> so you can see it? >> yes. it was important to the first lady to make sure that the garden was seen for public access. but now you have to be actually on the ellipse side of e street so it's a little far but you can see it from a distance. yep. >> they're going to bring you a mic. one second. there it is right there. >> is there or has there ever been a cutting garden for all those fabulous floral arrangements done in the white house? >> there has been a greenhouse up on the roof level, and in that greenhouse there have been different types of plants. sometimes there have been roses and other plants that were used for cuttings. there also was some bonsai up there for a while. so it's -- i'm not sure it's still there. but for many years there was just a small greenhouse up there for family use. >> i just want

it is a nice showpiece on the north side of the kitchen garden. as i said the garden has grown over the years. in 2016 when mrs. obama realized she was leaving, she really wanted to make the garden more permanent. like i said, it was always meant to be something the american public can relate to. now she was thinking this garden could be here long time. we did not know who the next administration was. they could tear it out or keep it, but she wanted to make sure it had an important -- importance. so some of the elements that were there, a small picnic table and the paths were taken, and a patio was designed by architect students at the university of virginia and a large patio was put in so it could be enjoyed. some permanent paths and a beautiful arbor made by students at the university of virginia. a dedication stone and furniture, and designed furniture from the students from university of virginia. so it could have the presence of being at the white house and have a real beauty to it. it was dedicated by the first lady in october 2016, and wit

i will introduce jim adams to talk to you about the white house kitchen garden. [applause] >> thank you very much, susan. all right. that is not my slide. there we go. while we are waiting. as i was introduced, i currently work at the u.s. botanic garden and i did have the honor as serving as the supervisor of horticultural on the white house grounds for two years. i started just after the obama administration started and the beginning of the trump administration. i can speak a little bit about this. the white house grounds as mentioned today is a historic cultural landscape and maintained by the national park service. it is very different from most historic cultural landscapes. most of those, they mark a certain time. it is maintained to look like that telling -- that time. the national park service does that until they are told otherwise. it is still the backyard of the president and his family, and as susan said, the last major time this happened was in 1969 the introduction of the children's garden of the johnson administration. the national park service work

so mud kitchen is an outdoor kitchen where kids can have fun, get dirty and be creative.here are a couple of things you want to have for sure. a flat tabletop surface which acts as a counter, a stove, a mixing space. we use a piece of plywood here. i've got these metal bowls. we trace the metal bowls and use a jigsaw to cut the holes. these will fit inside the plywood. if you don't have these tools accessible, just lay them on the top of the table, no big deal. we have a backdrop, our backdrop is our fence, we've nailed a lattice to it where we can put screws and hooks and nails to hang kitchen utensils. mud kitchen is about sensory play, the kids getting dirty, using their hands, feeling textures and smelling different smells. every day kids watch their parents in the kitchen cooking and kids love to do mimic play and this is the perfect example of that. they'll get into this kitchen and play for a really long time. and you really want to set them up for success, so spend a little time preparing it so you can either have an immersive experience with them or rest assured

the recent are 1959 kitchens were better than the russian kitchens was those old long-term investments of inventors at the beginning of ge. the reason the companies thrived was good were affordable but the high wages in prices would render ge uncompetitive. in the end of the russians would make better kitchens. nobody could quite imagine japan at this point back. that was a scope but imagination. it was in the god-given assignment in his view of a pristine company like general electric am a national hero, to inspire america to return to old capitalism of edison. and the problem was urgent he said. i'll read a quote from him. the current rapid trend has got to be changed. are we through with everything we cherish? the younger executives at general electric found him ludicrous. he wasn't modern. this apartment is irritated them -- superlatives. many agree. "fortune" magazine described him this vice president is a figure who combined the folksiness of the kentucky farm background with the fervor of a washing machine salesman. [laughing] the other executive said ge did not worry. they with

i think there was a difference between limited kitchen, ghost kitche kitchen, and pop up kitchen. it does seem like the planning department was noting it was happening in certain cases and trying to clamp down on it. and i think if we're giving a recommendation to planning, it is thank you for doing that. please continue to do that because i don't think anyone had major issues with it happening, it was where it happening. >> right, and where it could potentially lead. >> right. >> as commissioner ortiz said, you know, sometimes our job is to make sure that a potential bad thing doesn't happen in the future because we didn't keep our eye on it. >> yeah. >> so on that point, i think -- dominica, thank you for writing that there. i think my point would be to specifically say that ghost and cloud and virtual kitchens should not be allowed to be zoned as limited restaurants. they should be zoned as catering, and they should not be allowed in our major corridors. >> i agree with that. >> it doesn't say that with as much teeth, but that's how i think it should be said about it. >> you kn

we're using two kitchens at the ballpark. grows we'll expand and start using a third kitchen and even a fourth. we're bringing these meals, those hot prepared foods into a central area where we're individually packaging them, we have volunteers in face masks so we keep the staff healthy as well as the food that goes out. then the individually packaged meals are brought to the guests. >> i love the nationals, full disclosure. jonathan, thank you for what you and the whole team is doing, we're grateful for your work. thanks for joining us. >> thank you, have a great evening. >> you too. >>> finally, i want to thank all of our viewers for spending such an important weekend with us. for millions of families across the globe this week and this weekend were meant to be a very special time surrounded by loved ones at places of worship. thank you for staying home, thank you for staying safe. happy passover, happy easter. i'll be back tomorrow at 5:00 p.m. eastern in the situation room. don lemon starts a special edition after a quick

conrad said he went to the kitchen to get something to eat.s he fixed himself a sandwich, he said he heard a noise from the direction of the bathroom. >> like the new year's poppers or halloween poppers, pull two strings or one and confetti and stuff comes out. >> that's what conrad said he turned and saw heidi standing there in the hallway, naked. >> she wasn't talking at all, coughing and heaving. >> and bleeding? >> out of her mouth and nose. >> needed to call 911 immediately. >> what city is your emergency? >> come quick. >> unimaginably shocking scene, heidi on the floor in pool of her own blood, conrad pleading for help. >> i really don't know what happened, swear to god. >> bad to begin with, got so much worse. >> as you will learn, truer words may never have been spoken. >> what happened in that house? >>> coming up. >> asking conrad what's going on, he said i don't know what happened. everything was different answers, theories and little things. >> a search for answers and a race to save heidi. >> this is not happening, this is really

so i went home to talk to my kitchen table. my sister and my moment because i knew would impact them. i got this job. i needed their help to make this work. and they said go for it. we've got you we've got your back. and my mom said, i want to see the work first. i get first dibs in all of your trips. [laughter]. and i said you got it. a bunch of people as you can imagine, my friend leslie on my behalf as i write on the book, write a note to the person hiring manager, and gave why she thought it would be great for the job. and so i was one of three people got interviewed. the hiring manager had to get it okay by the ceo. because they do represent caterpillar, the caterpillar foundation, the brand and everything. the hiring manager and the ceo, given a choice. they knew my work. from the years before that, hanoi see my work because i work a lot of the areas that he did as he moved up. and he gave his blessing. i couldn't believe it. i could not believe it. so i called my mom and my sister and i said i can't believe it. and then

the kitchen build-up might be in there, also. kitchen was in shambles when i came in. got the rent -- lemonis: that's leasehold improvements of $109,000. erik: yeah. lemonis: and so all $1.2 million is gone. -erik: there you go. -lemonis: and there it is. erik: yep. lemonis: and then, in addition to that, it looks like there are some loans on the books. erik: that's correct. lemonis: huntley was $20,000. kalaydjian, $10,000. -erik: that's correct. -lemonis: snap advances... erik: basically what it is, is i borrowed $178,000. lemonis: and where's that money now? erik: spent. lemonis: well, remember the math that we did a minute ago? erik: that's correct. lemonis: $1.2 million came in. -$850,000 lost -- -erik: that was last year. that's this year. this year that those loans are on the books. it went towards salaries that were too high and advertising. our website was 70 grand. i don't do all the numbers. i got the numbers from a c.f.o. which, i paid him to do them, which is where part of this money went. what i do is try to keep the doors open every day, try to keep ever

i call it my kitchen table. when something you probably go to something really bad happens, don't use you people, it is like a kitchen table, we stay have dinner every night a moment at go how was your day. and of course in your kid, the most exciting thing is charlie puked today. he really dead and went all over the floor. and he went into detail right. but other than that, how is your day. they're trying to get out, what did you learn today and so forth. so my kitchen table was very important in my life because your days when i would get knocked down because i always want to be in the middle of everything rated what i get knocked down plants, being in the emergency room, my parents would say, michele, you don't always have to be right in the middle of the action. and second, sometimes you have to go to the side and walk straight through cloud because people can't see you. i did not understand that. i kept walking in the middle. those like the weevil wobble. another thing that is things in u.s. backup. that wou

we'll be back with more of world central kitchen's jose andres. mother in law. and i question your every move. like this left turn. it's the next one. you always drive this slow? how did you make someone i love? that must be why you're always so late. i do not speed. and that's saving me cash with drivewise. my son, he did say that you were the safe option. and that's the nicest thing you ever said to me. so get allstate. stop bossing. where good drivers save 40% for avoiding mayhem, like me. this is my son's favorite color, you should try it. [mayhem] you always drive like an old lady? [tina] you're an old lady. "ok, so, magnificent mile for me!" i thought i was managing... ...my moderate to severe crohn's disease. yes! until i realized something was missing... ...me. you ok, sis? my symptoms kept me- -from being there for my sisters. "...flight boarding for flight 2007 to chicago..." so i talked to my doctor and learned- ...humira is for people who still have symptoms of crohn's disease after trying other medications. and the majority of people

the reason our 1959 kitchens were better than the russian kitchens was the longest term investments of inventors at the beginning of ge. the reason the company thrived was the goods were affordable but the high wages and prices would render ge uncompetitive. and the end the russians would make better kitchens. nobody could imagine japan at this point. that was the scope of the imagination. in the view of lemuel boulware, a pristine comedy like general electric, a national -- inspiring america to return to edison. and the problem was urgent, i will read a quote from him, the current rapid trend, are we through with everything we cherish. the younger executive at general electric found where ludicrous. he wasn't modern. his superlatives irritated them. in the public many agreed with this evaluation. fortune magazine described the where is a figure the combined the folksiness of a kentucky farm background with the fervor of a washing machine salesman. the executives at ge did not worry, they were the future. boulware was approaching retirement, by 1960 or 1965 he would be out, from his re

the community kitchen go fund me page. make donations there. we also work with our fiscal sponsor, the oakland chamber of commerce. and people can make tax deductible donations. we will get that money in the community kitchen and out to restaurants and get that food out to the people who need it. >> all right. richard ri richard mitchell, you are doing great work, keep it up. >> thank you. >> thanks a lot. >>> school campuses remain closed, some thigh it's an invitation to budurin burglariz. they are asking people who live there to keep an eye out for s suspicious activity. >>> two grandparents have come up with a way to hug grand kids. they covered themselves in plastic. she heard a knock on the door and she opened it and there on the porch, her parents wearing plastic suits that covered them from head to toe. they had snorkeled. they fashioned it out of plastic bags. put them on before they knocked on the door. she said all the parents wanted from a hug from her sons. she said it's not something she could recommend anyone else try. >>> still

so what world central kitchen is making that connection.utting restaurant workers back to work helping to feed america and then, we're serving as that connective organization that can make sure we can get the food to those who need it most across the country. melissa: so are you hiring them to work in your kitchens or are you paying local restaurants to send food out? >> yes. what we're actually doing is we're hiring the restaurants themselves. so we're letting the restaurants do what they know how to do best. you know, they're the experts in, in their business and so we're able to instead of world central kitchen in normal sort of disaster we get up and running with big kitchens and producing tens, hundreds of thousands of meals. this time around what we're able to do is divert the effort to the restaurants themselves. so getting dozens and eventually hundreds and thousands of restaurants up and running to be, to be cooking. so they can hire their workers back, they can produce meals that then can be distributed outreaching, families, seni

to prove it can work, world central kitchen is already doing it. through donations, to partner with more than 400 restaurants. it keeps people employed in the restaurant, delivery people, cooks, and it also serves vulnerable populations. >> andrés: what we've been doing is use the systems that are already in place. you don't have to reinvent the wheel. you only have to change the way you think. >> cooper: world central kitchen has given money to restaurants in los angeles, new orleans, chicago, and dozens of other cities. in washington, d.c., they are paying this michelin star restaurant, maydan, $10 a meal to feed people in need. andrÉs insists the food be nutritious and tasty. today it's grilled chicken kebobs, carrots, and lentils that will be delivered to 80 senior citizens. >> andrés: we partner with them, we tell them, "listen, we need you to help us feed this police station, this fire station, this hospital, this elderly home. and we need you to be doing so many meals per day during so many weeks. this is the way for us to be responding so q

and this landscape drawing shows the old kitchen garden at the greatest extent. having grown to about one acre in size, it was pretty darn big, larger than the main block of the white house. the garden is located in this trapezoidal area. and as you can see, it's also rather interestingly divided up into eight smaller sections which to me suggests that it was run like a miniature farm. and i should also point out the faint lines running vertically through the drawing here. that's the outline of the future west executive avenue which today separates the white house grounds from the eisenhower executive office building. when this road was cut through in the early 1870s, it ran straight through the middle of the kitchen garden which alas meant the end of the serious growing of fruits and vegetables on the white house grounds until the obama administration. now unfortunately, because it was a working productive space, the old kitchen garden is not terribly well documented. it wasn't pretty or glamorous and so it went largely unrecorded. there aren't any paintings or

and i call it my kitchen table. when something -- you probably go when something bad happens, don't just a call it you people, like your kitchen table we would have dinner every night and mom and dad would say how was your day and of course when you are treated to most exciting thing is johnny puked today. it went all over. he went into detail. other than that, how was your day. get at whatying to did you learn and so forth. so, my kitchen table was very important because there were days i would get teased or get knocked down because i always wanted to be in the you know you don't always have to be right in the middle of the action and secondly, sometimes you have to go to the side and thoughtful. i was like a weeble wobble, one of those things you hate and it bounces back up. when you think about it, is your kitchen table. once you get your head around whatever your opportunity or challenge is, you expand and tell more people and i called my village and i have a tremendous village just to come here today i have peo

we don't do all of it in the kitchen, unfortunately the historic engines are not able to let the rangeknow that everyone is stuck at home watching online cooking videos. can her cooking, which was done in a 19 century stately home be repeated in 21st century lockdown kitchens? i think absolutely. not all of the recipes but a lot of them you can reuse things can you can use stuff at the back of your cupboard, some of the lowers status dishes definitely you can make in your kitchen today. such as? like the roly— poly pudding that you just showed a clip of or some of the biscuits and sweet dishes there. my favourite because i've got a sweet tooth. but i would not recommend things like the poached things because that would be a challenge in a modern kitchen. they also do roast pitching with the feet sticking up. that's right. i imagine that's not trip up there today but very popular in the 19th century. page and can be popular if you have access to it but perhaps not with the feet on it. what's been the response for viewers stuck at home getting insight into this world of the 19th century?

just like the old kitchen garden its history has proven to be frustratingly elusive to track down. it's not kplaekt muexactly much is it? the only part that's really visible is this wooden structure. it's either a trellis or an arbor. the foreground is obviously dominated by this crane. it was the expansion of the treasury that necessitated the removal of the white house flower garden in the 1850s. there were of course still flowers but no real flower gardens in the way we think of them today. and why would that be? frankly because the presidents and families didn't have an outdoor space to plant such a garden. the south grounds were also used as public parkland which was not part of the original planl. the flower garden simply moved indoors at the white house and became a private space for the first family to enjoy out of public view. this is a very early photograph of the white house conservatory. and it was steamy and exotic and absolutely overflowing with all types of hot house plants. in the 19th century a news reporter somehow did manage to get inside and described the scene

they plan to add more restaurants to the community kitchen idea bringing support when it's needed the most. >> a program like community kitchen can really help sort of close that gap. >> in oakland, christie smith, nbc bay area news. >>> b.a.r.t.'s ridership continues to drop sharply. the agency tweeted today that ridership for friday was just under 29,000. that represents a 93% drop in passengers from a normal friday. this weekend, b.a.r.t. is using the opportunity for the fewer passengers to do extra track work. >> our commitment to looking at the good things during this pandemic does not stop here. tonight, join us for an nbc bay area news special. we're going to bring you the bs of the best and tell you how you can help raise money for neighbors in need. watch coronavirus, our community response tonight at 7:00. >>> live look now at san francisco and it's not looking that bad right now. boy, it was raining earlier. gorgeous shot right there. oh, we had a little raindrop. windshield wipers now on that camera? rob is at home. in answer to that, what's going on here? >> it's nice tec

-- that world central kitchen, they're amazing. >> unbelievable.to this >> yeah, man we want to continue to do the same thing so we're going to do it in a a huge way in the 757, to try to ensure food for people who are food insecure at the moment and it's also awesome because we get to, like, have our local restaurants with amazing, you know, food in the 757, they get to stay afloat you know, their restaurants are able to stay open, and they're able to cook for these people, as well. >> jimmy: yeah >> i'm particularly excited about that, where this is starting now >> jimmy: you were saying earlier about there's some misconceptions about some of the people that have been affected by covid-19 what did you mean by that? >> well, i just think that there's this narrative that, you know, people who look like me - darker or lighter, you know, brown and black folks. that we don't know how to take care of ourselves. you know, we're twice as likely to get asthma and all of these other crazy things that's been going around and it's not that. it's just that th

grab yourself a bedsheet, kitchen towel, t-shirt you don't need, cut it up or bandana. i'm sure we've all got a piece of cloth we can do without. >> all right, jeremy, we certainly do. hang on. don't go away. we're going to take a short break on air but we're going to take our conversation to facebook and our live streams. so short break and we'll be back on air as well. join the conversation on for most patients that have sensitivity it's very common to have a gum health concern as well. but if you have sensitive teeth, you probably aren't going to brush your teeth as effectivity because it causes pain. and if you see blood you should do something about it. you know, i talk to dentists every day and they're able to recommend one product, new sensodyne sensitivity & gum, to address both conditions the other, the patient's mouths is never going to be where it needs to be. it's really good dentistry to be able to recommend one product for patients that can address two conditions. who've got their eczema under control.rs, with less eczema, you can show more skin. so roll u

capital soup kitchens. there are now 2 more robin-hood restaurants in the city the concept is proving successful paying customers like to dine out here food tastes even better when you're not just satisfying your own needs i mean there's going to be that's just a mystery i'm not sitting here we can see the people gathering to east of the minute just like us. said it was me and those that somehow i feel connected to them as a result you're missing the missing the tomato you know i mean i guess with the if it's the moniker if we were just talking about the idea of this restaurant to say thanks to some of the homeless people might be completely on their own without any families to help them with something or something for me so i suppose they're all in a difficult situation that stress. that's moving. this is interesting to me too. i mean has been coming to robin hood for 6 months now the needy often wait months to get a place. a michigan to take ornament. mischa's my financial situation is like this each mont

look at this kitchen! the kitchen boasts a vintage hotplate and a sanitary brand refrigerator from the 1940s. i did not expect this -- full kitchen, original kitchen, all-wood cabinets? in fact, every built-in facet of the log's interior is made entirely of redwood, hand-sanded, varnished, and polished to a glossy finish. to keep it that way, jamie tells me she polishes the entire interior from floor to ceiling every night. huh. look at that. that's how it was made. the pictures hanging in this gallery are jamie's only remaining photos of her grandpa. they chronicle his amazing endeavor -- the cutting of a tree 1,900 years old, the stump cut 14 feet in diameter. amazing. i'm imagining the four months it took for her grandpa to hollow out this log and then 18 months to painstakingly hand-build this redwood interior -- just tall enough to accommodate his 6-foot frame and everything else he needed. it's a whole home -- couch, living room, dining room. bedroom? unbelievable. oh. this is beautiful! wow, jamie.

kitchen concerts. .lock could be ticking towards bad breath, receding gums and possibly tooth loss. help turn back the clock on gingivitis with parodontax. leave bleeding gums behind. parodontax. >>> we are back now with a look at the gauntlet shoppers had to run to get into a costco store south of los angeles. it not only doubles back in front of the store but snakes through the parking lot. the line would be shorter if not for social distancing but not by much. >>> with every passing day, the death toll from covid-19 continues to spiral up into mind-numbing digits. but it's all easy to forget that each and every one of those numbers has a face, a name, a family, and a legacy. here's abc's kimberly brooks. >> reporter: covid-19 is a pandemic of numbers. and the numbers are overwhelming. of confirmed cases. of those hospitalized. and the number of deaths. that death toll made up of thousands of individuals gone too soon. deeply loved by their families, now in mourning. nfl agent buddy baker is sharing th

the reason our 1959 kitchens were better than the russian kitchens was those long-term investments of inventors at the beginning of ge area reason the companies arrived was that the goods were affordable but the high wages and prices would render ge uncompetitive read in the end the russianswould make better kitchens . nobody could quite imagine japan at this point. that was the slope of the imagination read the god-given assignment and view of lemuel boulware of a pristine company like general electric, a national hero to inspire america to return to oldcapitalism . and the problem was urgent, boulware said. the current rapid trend has got to be changed or we screw are through with everythingwe cherish . younger executives at general electric found boulware ludicrous. he wasn't modern. his superlatives irritated them. and in the public many agreed with this evaluation. fortune magazine described boulware as a figure who combined the folksiness of the kentucky farm background with the fervor of a washing machine salesman . the other executives ge did not worry. they were the future. b

coming up on today's kitchen experts show, why homeowners recommend kitchen experts of california. - and i said, "i kinda don't believe you," (laughing)

we need to understand that in certain areas, to keep certain kitchens open is not any different thanmarkets open. we need to have different ways to be able to feed people. so it's been a lot of different things. i was on cnn, actually, many weeks ago, saying that if the schools closed, because the money has been preapproved by the usda, that if any school district will close, they will need to maintain somehow the feeding of those children without having a lot of close contact. so california was one of the first ones to announce that, some districts, their families come and pick up the food. the yellow buses distribute to the same pickup locations. i think it has gone well if it is done in the right way. we can maintain america fed without risking the virus. that's what we're trying to do, make sure we have the systems to make sure that food is the solution and doesn't become part of the problem. >> it's just incredible what you do, and every time there's a disaster like this you always rise to the challenge. chef jose andres, it's an honor, thank you so much for stopping by today, w

coming up on today's kitchen experts show, why homeowners recommend kitchen experts of california. -o johnny said, "i can do it in three weeks,"

still ahead here on kron 4 news at 5 amy's kitchen has donated thousands of meals to food banks across the country. plus made thousands of masks available to hospitals here in the bay area. the company's co-founder will join so you might know this company for its organic frozen foods bay area-based amy's kitchen is doing a lot more to help during this pandemic has donated meals to food banks donated mass to local hospitals and also hiring in one of amy's co-founders andy berliners joining us live here on kron 4 news at 5 to talk about the company's efforts to help out the community and also try to stay open. thank you so much for joining us. so how are you doing and how is business going how are you able to kind of keep things running during this time. >>well it's the end shot a mostly to keep infection going we realigned production line so 6 feet between everyone we've got mass we've got i lasted is an separation we ran a test with peter so people could spread out of breaks and everybody's been very creative and it's just very well and things are going really well everyone just so ded

you can see my kitchen, that's over there — that tiny bit there.f care leavers are estranged from their family and that is people's main point of support, their main point of contact. i am self isolating but i've got no—one to help me with that, no—one can go out and do my shopping for me, no—one can help me if i get ill, and it's just... you are so alone in it, basically. there's not really any support there at all. according to recent figures, almost half of all care leaver struggle with their mental health in normal times, and one in four will have a mental health crisis. experts predict that these figures will get worse. 17—year—old freya lives in supported accommodation. she has had it particularly tough. a couple of days after the government announced a lockdown, my local authority moved me from one support lodging to another, with two hours notice. which is obviously, like, a strange situation to be in. so i‘d been working the weekend before that with the public so i could have had the virus and not known, and then i moving into a house with

. >> working with josÉ andrea's's kitchen.gured how can we best help the community during covid-19. stewards of a great public building, we figured we are great at serving a lot of just at the same time and now we have to make food. a great distribution network so out of 2 of the kitchens in the ballpark we are producing -- they produced 4200 meals, tomorrow we expect to produce 4500 meals and by the end of the week producing 5000 meals a day, to make sure they are not going on let. shannon: using the facilities that would otherwise be used for sports now to help the community. tell us about who these meals are available to. how do they get distributed? >> you can come directly to the ballpark but everyone reaching out the world central kitchen, it is through a lot of community centers, senior homes, nonprofit groups in the washington area coming to us, you can go to the central kitchen website, a digital form online they can fill that out and we are packaging those meals at nationals park, those meals are getting delivered to

this landscape drawing, done shortly after the end of the civil war, shows the old kitchen garden. having grown to about one acre in size, it was pretty big. larger in fact than the footprint of the main block of the white house. the garden is located right here in the strap is a little area. as you can see it is interesting we divided into's -- eight similar smaller sections. it was run like a miniature farm. i want to point out this vertical line running through the drawing here. that is the outline of the future west executive avenue which today separates the white house grounds from the eisenhower executive office building. when this road was cut through the 18 seventies, it ran through the middle of the kitchen garden which meant the end of the serious growing of fruits and vegetables on the white house grounds until the obama administration. unfortunately, because it was a working and productive space, it is not terribly well documented. there aren't any paintings and photographs of it. there is no record of it at all. for the most part there is not much of a paper trail to f

. >> we're working with host andrea's' world central kitchen.nd out we were playing baseball we figure how can we best help the community during covid-19, so stewards of the great public building, we figured we are great at serving a lot of guests at the same time, we know how to make food. we can partner with someone who has a great distribution network and utilize the building to do so. so out of 2 of the kitchens in the ballpark we are producing -- today we produced a little over 4200 meals. tomorrow we are expected to produce 4500 meals and by the end of the week we will be producing 5,000 meals a day for those who are food insecure in the d.c. region to make sure they're not going hungry at night. >> shannon: so this is fantastic. using the facility that would otherwise be used for sport, now to help the community. can you tell us anything about who these meals are available to, can people come there -- how do they get distributed if folks need help? >> you can't come directly to the ballpark, but anyone who's reaching out to world central

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i would not recommend thingsed like the poa turbot, which would be a challen ia modern kitchen. they also do route -- roast pigeon with the feet presumably popular in the 19th century. >> pigeon can be popular, but rhaps not with the feet on it. anchor: what has beenre the onse from viewers stuck at home getting an insight into this world from the 19th century? >> i think it has been really pleasing for ty.m to see hist i think the videos are really comforting. english heritage has done a great job mang them welcoming, very gentle. and must very pleasing to hear the music, makes it a gentle experience to w and it is fun and you can tually cook some of the recipes at home yourself. anchor: are you on lockdown yourself, and if so, do you cook mrs. crocomb recipes, or do you cheat? >> i am on lockdown. i live on a farm. it is not quite the a samefor others because i have a lot of space to move around.ee lasti made potted pigeo which is from the victorian cook book we use in the kit so yes, i do makesh some of her at home. anchor: thank you so much for joining us. >> thank you. anch

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capital soup kitchens. there are now 2 more robin-hood restaurants in the city the concept is proving successful paying customers like to dine out here food tastes even better when you're not just satisfying your own needs i mean there's going to be that's just a mystery and i'm sitting here we can see the people gathering to east in a minute just like us. said it was me and those that somehow i feel connected to them as a result you're missing dog missing data modelling it out when he died yesterday and were free to monica and we were just talking about the idea of this restaurant to say thanks to some of the homeless people might be completely on their own without any families to help them with something so the families i suppose they're all in a difficult situation they're stressed. that's moving. most is fischerspooner can you talk. to me has been coming to robin hood for 6 months now the needy often wait months to get a place. a new she doesn't take or moment to make it an issue my financial situation