miss every ingredient in morsel that came from tanya hollande's brown sugar kitchen. tanya's world famous soul food brought so much joy to so many residents and visitors, it's hard to imagine a world where brown sugar kitchen isn't on the menu. members of congress paid tribute to hall of fame football coach and broadcaster john madden today, east bay representative eric swalwell was joined by three other representatives on the house floor. to speak about the accomplishments of the late legendary coach bad and grew up in daly city and lived for many years in pleasant and which falls within swallow wells district. he says madden's influence spread far beyond the football field. from the tribute today across the aisle and across california that we grieve coach madden's loss, but we have all tremendously benefited as a country. because he coached because he's so humbly coached and because when you interacted with everyday americans, he treated everyone with respect, and he treated everyone the same. madden passed away last month at his home in the east bay. he was 85 year

central kitchen which allowed for the kitchen to significantly expand their local purchasing power. her efforts helped many farmers keep land that they may have otherwise lost due to the pandemic. sarah was a devoted member of the d.c. central kitchen board of directors for many years, and she served as chair of the board between 2013 and 2018. in this capacity, she continued her amazing work to end hunger and played a major role in secure funding to establish d.c. central kitchen's new location and expand its reach. sarah was under believably generous in her support of a cause that was dear to me, the walk across western massachusetts to end hunger and help the food bank of western massachusetts. she poured her energy in supporting local and national efforts to end hunger while also empowering the next generation of leaders in combating hunger through her work as a board chair of the campus kitchen project. sarah never stopped imagining a bigger and brighter future. she believed in harnessing the power of community to make america the best that we can be, promoting nutrition, suppo

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the cafeteria is large production kitchen, understanding vast production kitchens, the googles and thef the world that have those types of kitchens. and the ideas that change every year, again, it's the notion and the venue. >> one of the things i love about vince is one of our outlets is a concept restaurant, and he changes the concept every year to show students how to do a startup restaurant. it's been a pizzeria, a taco bar. it's been a mediterranean bar, it's been a noodle bar. people choose ccsf over other hospitality programs because the industry recognizes that we instill the work ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, brin

coming up on today's kitchen experts show.eowners recommend kitchen experts. - so johnny said, "i can do it in three weeks." and i said, "i kind of don't believe you, but let's try it." (laughing) and so literally it was done in three weeks. - [host] got a small kitchen? no problem.

she first worked her way up through kitchens in new york, boston and france. this is from 1992. and these are my notes from cooking school for agra. you know salmon terrine. i was cooking much fancier food, and i thought that was the food that i was going to end up cooking. but it was her crispy fried chicken and cornmeal waffles that put brown sugar kitchen on the map. the restaurant spent 10 years in west oakland before moving to uptown on broadway in 2019. she made appearances on a number of television shows, including top chef and master chef looking back now, holland says she was under resourced from the start and things compounded. i don't and you know, the sad thing to me is like meyer sound put in the state of the art sound system for me, and i can't take it with me. and whoever gets this, it's such a gift. the tables and chairs are staying one opens, holland has projects in the works. she's releasing a third cookbook in the fall. some television appearances are set to air and she'll keep people posted on social media, all of it her next recipe for success. i just want t

we've all seen kitchen nightmares. - that that has. we've all seen kitchen nightmares.e envy of many countries in i kitchen nightmares. british cuisine | is the envy of many countries in the wearables— is the envy of many countries in the wearables of the supports is a could bring about— wearables of the supports is a could bring about £125 million of growth and code — bring about £125 million of growth and code is doing a lot of heavy lifting there was a mess of that there is— lifting there was a mess of that there is a lot of wish fulfillment seeking — there is a lot of wish fulfillment seeking and going on in this and to say school should teach timekeeping, schools _ say school should teach timekeeping, schools of _ say school should teach timekeeping, schools of in the country that don't teach _ schools of in the country that don't teach timekeeping? allow people to wander into classes whenever they like? _ wander into classes whenever they like? i_ wander into classes whenever they like? ithink wander into classes whenever they like? i think there is perhaps more t

they are being told the kitchen isn't large enough.ultimately the third-party deliveries if you grab the business you can. i think in the effort of creating sustainable businesses i would like to see the radius for delivery in a reasonable proximity to the food. >> thank you. any other commissioners who want to add their voice? >> i certainly understand the challenges facing our retailers. in addition to the comments that the staff report noted 11 and 18 we have received an enormous amount of correspondence on sweet greens supporting the location and opposing the location. i think what is still concerning me is the vacancy rate overall in the visit. this would bring it down to 13%. anything at or near 10 is poor. i am concerned about getting rid of vacancies with a business that has some good eight shows in terms of sourcing. i hope it will compliment and not out compete with the local businesses here andrew more people here. i share the idea about the radius limit. this would be something beyond the boundaries of this commission or to

so i, i'm the chef in the kitchen. i lead the su sheriffs and you know, we get the material in the, the tomatoes, they, you know, are they onions and it's all, it's great to when it's good products, we always say for a good meal, you need a good product. but i appreciate that. i'm, i'm kind of like leading the, the kitchen. but for this thing to happen for don supposed to happen, you need the great products here. great dancers, you need to great kitchen unit, great equipment. and i recognize i can't just do it on my own chest as we're offering towards the world winning major rewards. he's a star among contemporary choreography. his piece is a name for being well to consist of emotion brimming with energy. i will have a fantasy about to watch the energy of the music or the atmosphere of, of the music. you have a strong feeling of it. and once you start writing it down or telling it to someone it's, it's disappearing. it's up. and it's the same. i will have the feeling of the music or the atmosphere of it, and i will sta

. >> i always help in the kitchen.ay i was coming in ten minutes late, and when i came said, oh, no, it is burning. two officers were inside the lodge. >> reporter: the fire started around 5:00 in evening. the battalion chief says it may have started in the kitchen. >> initial reports was stove on fire. crews arrived on scene. there were heavy smoke and flames coming out the front of the structure. the call was -- the fire was reported by two of the personnel working inside. >> reporter: they were inside preparing for the monthly fish fry fundraiser. kevin farmer was in the building next door getting ready for bingo night when he saw the flames. >> i immediately ran over, went inside the building. i was going to try to put the flames out, but once i got up to where the kitchen was it was too hot. a lot of the smoke was coming down from the ceiling. >> reporter: about 300 people next door had to be evacuated. the two people inside the burning building suffered minor burns and smoke inhalation. >> it is such a devastatin

. >> yeah, i mean, it's right in our kitchen. like, the fireplace is right next to our kitchen.fter you cook, we're having a glass of wine, just do it in the kitchen. like super simple. so, i did it in the kitchen, but i did it, like, big in the kitchen. >> jimmy: i mean, candles everywhere, rose petals. >> i added a thing or two. >> jimmy: a thing or two oh my gosh, that's the most romantic thing ever. and you got on one knee. she must have freaked out when she walked in the kitchen. >> she did and she's not really a cryer, but she was weeping so hard she couldn't even walk [ laughter ] >> jimmy: oh, my gosh. >> i was on my mark, you know, because i wanted the photos and stuff. i'm like, "do i have to get off my mark? because she's like - >> jimmy: yeah, exactly -- like, "come closer to me." >> she would take two steps and, like, crumble to the ground so, i was like, "crap, i've got to step off the mark." and i went and i grabbed her and i grabbed her hands, i was like, "babe, i have a couple of things i need to say to you. like, "you think you can come over here with me? [ lau

but let me show you what we did with world's central kitchen.the moment the entire restaurant system was shut and done all across america, what we did at world central kitchen is very simple: if you need to stop a fire, you send in firefighters. if you need to feed people, who you should be putting in charge of this-- cooks, restaurants. how many canceled thousands of restaurants we don't have in america. in a moment they were shut down, what world central kitchen did was simple. let's partner with them. we had more than 3,000 restaurants in our system. and let's one restaurant at a time, be feeding the elderly homes, the homeless shelters, the hospitals, whoever was in need of a plate of food. what we did was keep the system working. we put the money that people were giving to us at the service of feeding american people. we didn't only solve the problem. we kept the system working. the restaurants could keep employing their cooks. the restaurants could keep paying the rent. the restaurants could keep paying the farmers. what we did was keeping

once i got where the kitchen was, it was too hot. of the smoke coming down from the ceiling. >> reporter: about 300 people next door had to be evacuated. two people inside the burning building suffered minor burns and smoke inhalation. >> it's just a devastating day for santa clara elks lodge today. >> reporter: the elks and communities across the country do charity work for the communities they serve. this chapter has been here 67 years, raised over $12 million for those in need. >> we pray we'll be able to rebuild. don't know how long that will take. >> reporter: the point is they will rebuild and the good news is no one was seriously hurt. crews will be here all night long making sure this area is safe. reporting live in santa clara, cheryl hurd, nbc bay area news. >> thank you, cheryl. team has been tweeting updates all night long. twitter page is great resource. @nbcbayarea. >>> shake-up in sacramento, head of the employment development department has resigned after year on the job. took over in 2020 as the department was dealin

th's why we don't work in the offi, but in t kitchen, whe.and well, i really like my coffee, so i'm always drinking it. this used to be a busy cattle ranch. there was between 1,000 and 3,000 head of cattle here. now the ranch is used for animal species cservation. we have a herd of mexican bison 3,0here and a few cows.re. there used to be meals for the ranch hands here ithe house. we have a herd of mexican bison back then, they had these large tableshere the fd was rved. today we use them for workshops or when people come to help us wo with the son. this is a jar made by the paquÍmÉ, which are one of the first cultures among the original inhabitan of northern mexico. this is the ving roo there is ao some of e original furniture. that's a game table made out o barrels. there is also a pool table. but it is more of a work and storage ble. a ple to put tngs for a y. we always try to keep the ranch feeling. here a some of the saddles. and this is my gear. horses are my passion. this is the ranch's official office. because it's so cold here in win

brown sugar kitchen has served its last meal. tonya holland cooks the soul food she grew up but bases it on french cooking. joining us now is chef tonya holland. say it isn't sew. is this really happening? >> yes, it is. we are one of the many casualties of the covid era and the restaurant industry in general. i think one thing everyone has learned during the pandemic is how fragile our hospitality industry is. and we were a startup in this new location for, we have just been open a year when covid started, and we lost our momentum, and it was really lard hard to recover. >> we've seen some 30% to 50% f restaurants have shut down either temporarily or permanently, is that consistent? >> yeah, when i look around downtown there's definitely a lot of empty storefronts. there's some movement, too, there's new places moving in, and the business model is different, more take-out centric and grab and go. when you come from full-service hospitality, it's hard to just pivot and, you know, make those change, especially when you've designed

i created this brown sugar kitchen served its last meal the day before christmas eve. and her partners made the decision not to reopen on monday as planned. she filed for chapter 11 bankruptcy last year while offering take out during the pandemic, staying open no longer feasible. nobody got to plan their last meal, you know, which makes me sad. there's just so many factors that contribute to why we're closing covid, you know, high price to rent empty storefronts, empty offices. um some crime, you know, lack of police force. it's just all compounding. and that's kind of you know where we are. yeah perfect storm. exactly holland always envisioned opening up a soul food bistro. she first worked her way up through kitchens in new york, boston and france. this is from 1992. and these are my notes from cooking school for agra. you know salmon terrine. i was cooking much fancier food, and i thought that was the food that i was going to end up cooking. but it was her crispy fried chicken and cornmeal waffles that put brown sugar kitchen on the map. the restaurant spent 10 year

we got into the safety of our kitchen. figs we got into the safety of our kitchen. �* , . ., , kitchenchen. as the clear up in south church continues, the _ kitchen. as the clear up in south church continues, the question | kitchen. as the clear up in south | church continues, the question on everyone's's lips is what is likely to be thrown at them next. an storm corrie is coming tonight? it to be thrown at them next. an storm corrie is coming tonight?— corrie is coming tonight? it can't do much to _ corrie is coming tonight? it can't do much to me. _ corrie is coming tonight? it can't do much to me. i'm _ corrie is coming tonight? it can't do much to me. i'm a _ corrie is coming tonight? it can't| do much to me. i'm a pensioner, retired, and all i have got is the old age pension. if the insurance doesn't pay for that, i'm just... with severe weather warnings for scotland and the north—east still in force tonight, large swathes of britain are bracing for another batten wing —— another battering. rafa nadal has made history, becoming the first male tennis player to win 21 grand slam sin

amy's kitchen released a statement that we posted in full on our website. it said. in part, we have heavily invested in safety well being and opportunities for employees because it's the right thing to do is to union, amy said. quote. it's our employees choice. however, many don't seem to be interested. ups workers are rallying outside facilities across northern california and nevada protesting pay cuts for part time workers. the ups teamsters union says this week's pay cuts affect nearly 4000 part time workers throughout our region. they say that's part time workers are now making about $6 less per hour. we spoke to workers on the picket lines at the ups site on 17th street in san francisco. the contract. jewel hourly rate is $15.80 an hour. of course, there's the minimum wage in san francisco that so that will vary from county to county. but the market rate adjustment that they had in place was $21 an hour and that's going back down to the san francisco minimum wage. the teamsters say ups cut the rates this week after making some market rate adjustments in the uni

three, lowering kitchen table costs with my build back better plan. today, we are here to talk about strengthening competition, which will bring down costs. back in july, i signed an executive order to promote competition across the economy. into many industries, a handful of giant companies dominate the market. they use their power to squeeze out smaller competitors and stifle entrepreneurs. making our economy less dynamic, giving them free range to raise products -- raise prices -- or exploit workers. four big companies control half the market in beef, pork, and poultry. sell the process product to grocery stores. that is the way it works. without competition, farmers and ranches do not get to sell -- do not get to choose who they sell to. our farmers and ranchers have to pay whatever these four big companies say they have to pay. these companies use the middleman to overcharge grocery stores and families. i was telling my colleagues earlier that i was sitting in my kitchen yesterday, there is a sunroom off the kitchen and my wife was there with her

where's the kitchen? doko — kitchen wa doko desu ka? mr maeda owns several capsules.s tiny bathroom. i'm not going to even attempt to go inside. wow. that is small. it still works? yes. there's hot water? no hot water. 0h, tough. wow, and there's a bit of rust on the taps there. yeah. why is the building being demolished? how does it make you feel when you know that this building will be demolished? the current plan is for some of the pods to be shipped off to museums around the world, but i'm off to see another resident here, who's still very much using hers. 0k, shoes off? hai. i love your place. look, it's brilliant, it's mad — i've never seen anything like it! why do you rent a capsule here? koe is a dj. she live—streams from her pod on one of the upper floors of the tower. upbeat music plays when nakagin is torn down later this year, there'll be an empty space in tokyo's skyline. but it's not quite the end for metabolism. deep in the woods in nagano prefecture, about a three—hour drive from tokyo, is one building that's fared better than the nakagin capsule tower

was begun around our mama's kitchen table. being taught all of my daughters and granddaughters go to mit i myself is my graduate of matriarch in training. is that. in down to the baby is one. they know how to listen to our mother and to receive instructions from her and to follow through with those fearlessly. as you must do. we have strong strong men in our family. and they're beautiful warriors. they stand around us have you ever seen a herd of buffalo protecting the weakest in the center. they stand facing out taken on any obstacles that's my family. one of them i didn't even know this word called activists and environmentalists with something separate from what being a human. intel's. and that's what i'm here asking you to do take responsibility pay back to the earth herself what she is gifted to you take responsibility to date gather your family around your kitchen table talk to them about what is going to happen in the next seven generations do you want to breeze do you want to eat do you want to drink. if you don't do s

so i, i'm the chef in the kitchen. i lead the su sheriffs and you know, we get the material in the tomatoes, they know they onions and it's all, it's great to when it's good products, we always say for a good meal, you need good product. but i appreciate the time. i'm kind of like leading the kitchen, but for this thing to happen for don supposed to happen, you need the great product to live great dancers, you need great kitchen unit, great equipment in i recognize i can just do it on my own chest as we're open towards the world winning major reward. he's a star among contemporary choreography as his pieces are known for being rollercoasters of emotion. brimming with energy, i will have fantasy about what's the energy of the music without fear of the music . you have a strong feeling of it, and once you start writing it down or telling it to someone it's, it's appearing, it's up. and the same will have the feeling of the music or the atmosphere of it. and i will start recording the music. and then the work starts and i

in my home they had no white walls, so we went to the kitchen, and because the white wall in my kitchenas so tiny, i lifted my arms and it was the first time he painted me, then he painted me later for a show he was planning to do in the 1980's called "beauties." david: did he give you the paintings? diane: he gave me -- ok, he gave me the first one. he gave me one. i bought two. the second time, he gave me one and i bought none. and when he died, i bought them all. david: let me ask you, your business is moving forward. you are in the cosmetic business. you are getting into other businesses, fragrance and other things. life sounds like it is great. everything is well. at some point, did all the businesses go down and after a while it was not so good? diane: there are always ups and downs, ups and downs. i had the first phase of my life is very much an american dream, ok? i lived a true american dream, really. i was young. i was an experienced. i became very successful. after that, you know, i had other things, and finally, i ended up selling the cosmetics, then of course, by then, my c

commercial kitchen in the heart of new york's neighborhood is a testament to her devotion to her son,m. >> one of the challenges is how does a person on the spectrum have the opportunity to live an independent life? >> when michael was a teen, they volunteered in their orthodox church kitchen when she discovered michael had incredible skills hearing food. >> she said lisa, what you did in one bank will normally take us three days. >> teaching michael to do prep work in their home, in a real professional kitchen, they make granola and began selling granola. that grew to a nonprofit granola business. >> we all know what a rolling pin is? >> a schoolteaching basic social skills. >> do you want to read the next part? >> building a network of homes for adults to live independently and build friendships. transformed the entire community. >> they have helped members of this church family learn how to give spiritual gifts of love, acceptance, forgiveness. >> the hope michael is bringing this holiday season is twofold. parents of autism to live in the world and preparing the world to love on t

so i, i'm the chef in the kitchen. i lead the so sheriffs and, you know, we get the material in the, the tomatoes, they, you know, are they onions and it's all, it's great when it's good products. we always say for a good meal, you need good product. but i appreciate the time. i'm kind of like leading the, the kitchen, but for this thing to happen for dance was to happen. you need the great products. he had great dancer as you need great kitchen unit, great equipment, and i recognize i can't just do it on my own. checks just work often towards the world winning major rewards. he's a star among contemporary choreography. his piece is a name for being well to consist of emotion, brimming with energy. i will have a fantasy about to watch the energy of the music or the atmosphere of the music. you have a strong feeling of it. and once you start writing it down or telling it to someone it's, it's disappearing. it's up. and it's the same. i will have the feeling of the music or the atmosphere of it, and i will start recordin

and, we have made significant progress on other areas that i think really matter at the kitchen tables of everyday americans. have there been setbacks? yes. largely due to too much focus on process, too much focus on how we are going about getting things done, and i think that is actually unfortunate because it is distracting from the work that has been done. remember, president biden has assured i -- ushered in a child tax credit enormously helpful working families. 3500 families were actually impacted by the receipt of the tax credit. we have made tremendous progress in terms of negotiating parts of the build back better deal which have not yet passed, obviously, and it will have to be significantly pared down. at the same time it has let us us to a place where we will be in a position in the administration will be in a position to offer real common sense economic issues delivery to the american people over the next couple of months. host: "the new york times" headline saying that the president is echoing what you are saying, that he will pursue a scaled-back agenda as he defends his

it's been said that all great change starts at kitchen tables across america. you see, that's where families talk about what matters to them. it's also where parents discuss their worries about stagnant wages in the face of rising expenses, caring for an elderly parent and trying to find a way to save for their kids' future. i want to share with you something that i i know we all have heard from voters. they're genuinely concerned that the cold halls of government are disconnected from the cold realities families face while sitting at their kitchen tables every day. in that respect we shouldn't misconstrue record revenue for government as economic success for virginians. the view from the people, whose labor generates those tax receipts, is quite different than the talk in richmond. they see an economy whose growth has stalled at less than 1% per year for 8 years. with household incomes stagnating over the last year, as the cost of living has sky-rocketed. they see declining schools, they see violent crime reports dominating the news, they see record low labor

it's a unique place in the entire well that i you didn't finish kitchen when you to school. so miss room. ah, it just was the valet. i wonder what they see when they dig just travolta. 15 years ago when they changed the pipes, they found the skeletons of a mother and child or something like that. so michigan, michigan eclipse, just getting cable. ah the mean i know for sure the damage grow. so with all wrong, this is one of the places we bury the bones that were fallen during good excavation buildings were. so you call dish receive up to go till in. we say tell them a little humming at least they are very the, the jewish similar to, ah, there is a beautiful fray saying that it's a perfect neighborhood for that. and for leaving my from those sites, when i'm doing something a name and covering breaks in the wall from the i yeah, they're exactly basically those are brings from the rebel and the bones. and that feels weird, that if you're in the making a hall or something, you know, i can of course sell the apartment and buy it somewhere else. but i like the place and leaving fo

we serve that kitchen a lot dashed dish _ me. we serve that kitchen a lot dashed dish a _ me. a lot. perfection pie just personifies the queen and her seven years on the throne. and it's a beautiful cake with dashed pie with layers of cream. cinnamon cream on top, then grated chocolate on top of that. it doesn't get much better than that, does it was what it really doesn't, thanks so much for talking to us, darren. now it's time for a look at the weather with darren bett. hello there. we've seen much more cloud across the uk today, but for many parts of the country, temperatures have been a bit higher than they were yesterday. now, this is the sort of air we will get into tomorrow for many of us, but these weather fronts are continuing to bring a lot of cloud today, and a bit of rain and drizzle around it as well. but mild air as well — temperatures late afternoon and early evening still double figures for many western areas. it is chillierfurther east, mind you. we will see that rain and drizzle moving away from scotland and northern ireland, and clearer skies arriving overni

. >> i was sitting in my kitchen yesterday there's a sunroom off the kitchen.'s sister and a good friend named marianne. she was saying to realize it's only over $5 for a pound of hamburger meat? five dollars. well, this is partly the pound of beef today cost five bucks compared to four bucks for the pandemic part of said it before i'll say it again, capitalism without competition is not capitalism its exploitation by. >> biden's big beef with the meat industry. the president vowed to crack down on companies he says are responsible for driving up grocery prices per joining me know ceo bob, good to see you. and happy new year to you, sir. going to start the higher prices. we are seeing them on most food products. not just beef, poultry pork as well. what do you make of the president's comments essentially saying it is the producers that are price gouging. >> you know, people do not understand the faults, the reason for inflation lies specifically at the feet of government. not only our government but the governments worldwide. they are competing with business. i

three, lowering kitchen table costs, including with my build back better plan.oday, we are here to talk about strengthening competition, which will bring down costs. back in july, i signed an executive order to promote competition across the economy. in too many industries, a handful of giant companies dominate the market and too often they use their power to squeeze out smaller competitors and stifle new entrepreneurs, making our economy less dynamic and giving themselves free reign to raise prices, reduce options for consumers, or exploit workers. the meat industry is a textbook example, on the price side. four big corporations control more than half the markets in beef, pork, and poultry. these middlemen that they buy from, farmers and ranchers, sell to processors -- excuse me, so the process -- sell the processed product to grocery stores, that is how it works. without competition, farmers and ranchers do not get to choose who they sell to. to put it another way, our farmers and ranchers have to pay whatever these four big companies say they have to pay by a