we always wanted to redo the kitchen. that was the main thing. people say, i love the kitchen. we sold that without redoing the kitchen. we made more money than we thought we ever could. they loved the kitchen. we separated the appliances and painted the whole thing. we did all the things around it. we made sure there was storage, and parking. all of the things that that was one thing that was not on, for somebody who would like to have it your personal, the kitchen, particularly, do it -- do everything else. that was a very big lesson in some ways. i thought the value would be taken away for that. it was not. >> that is a good point. you are right. especially if you -- did you do a countertop change at all? you didn't. you did appliances. >> yellow. >> new appliances can help a lot. especially today, the cost of competitive prices are pretty good and you can make those changes for $3,000, $4,000, $5,000. they're oftentimes more energy- efficient. the general consensus is people like that. one other thing that i think is overlooked in terms of value, and i don't know of the sur

and this from ugly people to dirty kitchens.what could be lurking in the very place you prepare your meals. plus, we had the doctor here to answer your pet questions. so e-mail us your questions. >> a lot of clouds on shore. a lot of sun here. a weak start to the west. we are in the sweet spot. the insta-weather forecast is just ahead. just ahead. and enjoying it less and less? stop paying for second best. upgrade to verizon fios and get tv, internet and phone for just $99.99 a month for a year. and there's no term contract required. if you don't love fios, you can cancel with no early termination fee. call now. it's your last chance to get this special bonus: over 110 premium channels including starz, showtime, hbo and more -- free for 3 months. fios gives you the best channel line up, superior picture quality and more hd, plus internet rated #1 in satisfaction, speed and reliability. why keep paying for cable? get fios tv, internet and phone for just $99.99 a month -- it's your last chance to get over 110 premium channels free

central kitchen.to learn more. >> and holly, it is the season, we just feel a little more generous. it's a great time of year. >> reporter: it is a wonderful time of year. it's a time when we all count our blessings and take time to realize not everyone has as much as we do. and so people feel the need to give back. and they see that a lot here at d.c. central kitchen and it's important to what they do because each and every day they provide meals not just during the holidays, they provide them all year long. they take 3,000 pounds of leftovers every day and make 4500 meals from that and help service about 100 agencies that help feed the hungry in our area. michael kurt is the executive director. he joins me. >> good to see you. >> reporter: happy thanksgiving to you. i'm happy you are here running d.c. central kitchen. and while i know you help fight hunger all year long, thanksgiving time makes you gear up more. what do you do during this time? >> we want to make sure the men and women we're feeding

i love to do kitchen detail afterwards.rt, because that's what thanksgiving is all about. >> i'm not sure if my husband was paying attention. can you repeat that kitchen detail part? >> oh, kbrep clean those dishes afterwards. please, it's so important. because it make it is a healthier and more fun time for maggie. please. >> thank you. now, let's get to tips to help everybody else. not just me. a lot of people, most of us, over indulge on the holidays. wei feel if there was ever a day or time when we can do it, now is the tile. you say that's not actually a good idea? >> it's passe. health conscience. important to use thanksgiving as time to eat healthier. we're always having fast food. this should be a time to redraw the lines and say let's eat good, healthy portion, but not in a way that we overeat. same thing with drinking. don't overdoer it. it's just the beginning of the holiday. you really want to pace yourself. >> exactly. a big issue is the family tensions. how do you ease that? >> aye-yi-yi! >> if you're hosting

keep the kids bus any the kitchen. we -- keep the kids busy in the kitchen.will have details coming up. oh, we will do this right now. this is a family recipe for you. >> to keep the kids active. >> to be candid, i don't know how to cook. it is easy and fun. basically, you need a couple of ingredients. you need cookes and fudge stripes. you need frosting. this is low sodium. i'm trying to watch the sodium. get frosting. a cup of it. if you want a lower-fat option, try cool whip and mix it with vanilla pudding mix. you can get the generic ones also. >> how do we put them together? >> it is simple. >> do a dip here. do i need a lot? >> a lot is good. when you smash it on to the fudge stripe, want to create the -- you want to create the belt around the reese's pieces cup. you can do the chicklet gum or use an orange tic tac. you can place that right there. voila. it is less than 100-calories. it makes for a magnificent presentation. >> all we did was add a couple of drops of yellow food coloring to the icing that was premade. it keeps the kids busy. you don't ca

should the kitchen remodele

they sent her every kitchen appliance imaginable. she is surrounded by toaster ovens in this little kitchen and was weeping one day. her children were home for the summer. one of her sons comes upon her weeping. he asks why she is crying. we are here. your grandkids are here. she said because she is thinking of the day that you are going to leave. that is a part of immigration. a woman from afghanistanwrittenh century poet's called the song of the read. when you plug a read from a reid bed and blow through it, there is a particularly mournful sound. he says that that sound is the pain of separation it feels from having been plucked. that is the way by feel about leaving afghanistan, my friend said. those lines were written 800 years ago. every immigrant in the history of the world has felt the pain of separation. >> quickly, before we get behind, stephen this year. -- is here. a wonderful journalist, a teacher on the faculty of george washington university. "13 families and the new lives made in america." >> "this is america" is brou

how would your kitchen score if it were graded like a restaurant kitchen? >> fire sprinklers are a good idea. >> nancy bozz worth does something many parents every day. >> i cook breakfast, lunch and dinner. >> her children are homeschooled meaning more time in the kitchen for mom. >> mac and cheese is a favorite. homemade. >> 14% of home kitchens would fail safety standards. >> wow. >> is that surprising? >> yes. >> and did you know what you do or don't do in the kitchen may be contributing to whether or not you're making your family sick. >> food that looks perfectly healthy may still have pathogens. >> juan suarez sees four dozen cases of food bourn illnesses. >> you may be preparing raw meat and then cutting the raw meat on a surface with a knife then you don't realize you put your raw lettuce afterwards to put your prepare your salad. >> keeping your fridge at 41 degrees or less and replace cleaning sponges and always clean your sink after washing different types of foods. >> washing meats before they cook them is a healthy thing, yes, but at the same

we are bringing our kitchen to your kitchen this morning.g some of our favorite family recipes. we have the turkey in the oven and stuffing and mashed potatoes done. we have the bread pudding coming up next. switching to progressive could mean hundreds more in your wallet year after year. feed me! saving you money -- now, that's progressive. call or click today. >>> 5:55. we are looking at a partly cloudy start to the day and mild. by 9:00, many temperatures in the 50s and even 60 in culpeper. midday north and west, we could see sprinkles. 64 topping off and up to 67 this afternoon with the 3:00 p.m. temperature of 64. we will drive home at 6:00 with clearing north and west. >>> thank you. 5:56. wounded soldiers got an early thanksgiving dinner thanks to the vice president. >> vice president joe biden and his wife hosted the dinner at their home at the naval observatory. mrs. biden thanked her guests for their service. >> michelle obama and i have spent the last two years going around the country asking americans to say thanks and to be awar

central kitchen. they can always use your services.w ayrshire farms donate 5,000 pounds of turkeys today and we have a link to them. we'll have more fox 5 morning news when we come back. stay with us. [ female announcer ] this is a strawberry pop tart... and this is a warm, fresh baked strawberry toaster strudel. we asked kids what they want... and we got a clear answer. the one kids want to eat. [ kids ] oooooooooooooh. toaster strudel. layers of brownie and caramel, dipped in chocolate ready to eat sweet moments new from pillsbury. in the refrigerated section

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thanks for coming in. >> thank you for having us. >>> we're going to the kitchen. we've got barbecue when 9news now returns. switching to progressive could mean hundreds more in your wallet year after year. feed me! saving you money -- now, that's progressive. call or click today. . >>> from television journalist to award-winning author to now a business owner. i'd like for to you meet my colleague and friend dell walters. you know him. he's been around washington for some time. he has started a new venture and has his better half with him. the two of them are owners are guess what, a barbecue joint. >> a joint? >> that means it's good. it is called mow with you brothers. >> and we sell braasch cue with attitude. if you come in there and ask for pork, we'll smack you down. >> all right. how did you get into this business and why? >> her brother. we're born out of the bad economy. her brother, we all got tired of the on again/off again job cycle. this is what we did for friends and family and did it well for 25 years. he said if i map this place out, will you cook?

we are in the kitchen. we are bringing our kitchen to your kitchen this morning with some of our favorite recipes from our own homes. howard volunteered to do the turkey for us this morning. >> volunteered? that is a nice way to put it. >> howard has a very special secret for how he does his turkey. >> i love the oven bags. it is simple. it is juicy and it cooks faster and keeps the oven cleaner. it is a simple recipe. it is not mine. it is my wife's and mother-in- law's and grandmother-in-law's. it has been passed down from generation-to-generation. some people rub the turkey with the spices. we use paprika and garlic powder. >> rub this on there? >> yes. this is just a turkey breast. you get the whole bird. you rub the inside and outside. the whole thing. it doesn't have to take long. you see that oven timer? that pop-up thing? >> you trust the oven timer? >> no. 180 degrees on the kitchen thermometer. the other thing i trust is the thermometer is my nose. you can smell when the birds are done here. we ha

we are live in the kitchen of zola this morning. we're going to give you turkey tips on how to fix your bird just in time for your own thanksgiving dinner. >> holly accent has become more subtle. >>> and a look at today's trivia question. why was the barnam's animal box described with a string candle? was it for easy carrying, so the stores could hang it on the shelves or to hang it on the christmas tree or that was just the design. hopefully it's not d because that's anti-climactic. and you can take a guess on our facebook page. much more. don't go anywhere.  >>> investigators are trying to find out what caused a deadly house fire in northwest d.c. flames broke out late yesterday afternoon at this rowhouse along 16th and oak streets. d.c. fire sperms persons said crews arrived on the scene and when they tried to hook up the hydrant, it fell apart. and there was an accident involving one of the fire trucks. this did not delay fire fighting efforts they said. one man did die in the fire and one firefighter suffered minor

cooking in the kitchen of his hero.ut what mattered most to michael was the opinion of the toughest critic in the room, his wife, mimi. now you're a cook with bobby flai flay at mesa grill and now it's time to taste. >> oh, my gosh, that's good! that's good. the. >> reporter: question, is it better than anything he's ever cooked at home? >> heck yeah! >> reporter: and the praise didn't stop there. bobby said, michael was on fire all night. >> i think that he moved around the kitchen really well. got the understanding of how to use the ladle, how to use squeeze bottles, how to flip the switch. >> reporter: which made michael's dream that much sweet. >> thank you. >> my pleasure. >> a dream come true, literally. >> welcome in my kitchen anytime. >> most fun, having the chance to meet michael and mimi. a wonderful couple, really, really nice people. bobby, a special shout out to bobby. bobby put michael, really put him to work. he ran that station. >> you want the job, here it is. >> when we were done sort of shooting and

this is the middle of a working kitchen that's like yours probably. or is it? on the news we're always telling you about people who eat at soup kitchens or stay up to shop. what about people like you? how are you spending your day? let's go it someplace "random" and find out. burlingame. let's go to burlingame. >> i know. it's funny, ha? hello? >> hey. i'm here with channel 5 television and we want to see what a typical burlingame family does for thanksgiving. >> well -- >> reporter: would you mind if we came in and watched? >> nope. in fact, i thought you were our guest that is were right behind you. come in! [ laughter ] >> we have a houseful. come on in. [ laughter ] >> my name is rebecca bingham and we have four kids. we have kind of a loud and active family and at thanksgiving we like to have a lot of people over. >> reporter: how many people? >> i think we planned for 40. >> reporter: 40 people? >> i started doing a lot of the stuff last night. you can do potatoes ahead of time but this morning i started about 6:00. >> reporter: 6:00. >> i enjoy it. halfw

. >> frauke uses a wide selection of kitchen tools, as well as the skills she's honed for 50 years. the coffee made of cold sugar syrup looks steaming hot only because of a hidden boiled potato. a pinch of salt in the sparkling wine makes it especially bubblely. and a layer of semolina in the bowl of soup stops the vegetables from sinking out of sight. some food stylists have distinctly unappetizing solutions -- shaving foam for whipped cream and engine oil instead of chocolate. frauke koops uses no such tricks. >> i want it to look natural, and that takes more time. >> she has experienced many different trends in food styling. today's neat fish dish would have been drowned in sauce in the 1960's. >> the first photograph i was required to re-do was a bone of red cabbage which didn't tower over the bowl. it was filled quite normally, but then i had to redo it. they wanted to a a big pile, and that's because of what the dishes looked like. >> in the 1960's food design involved tremendous amounts of material. the plates had to showoff what you had. they were overfull, almost baroque. t

central kitchen.heir mantra and each day they took in 3,000 pounds of leftover food and turn it into meals to help our area. and do you remember last month when we were doing the loudoun county farm tour and we had the heritage breed turkeys. they are delivering 5,000 pounds of turkey. this is part of the drive they have here at d.c. central kitchen and how they gear up to help serve thanksgiving dinner for those in need. and some don't realize there is a catering business that runs out of d.c. central kitchen. and we'll talk about the healthy meals they'll come up with and we'll talk with a graduate of the culinary school and now works in the d.c. central kitchen catering business and we'll talk to him about the difference this has made in his life. so i think this will be a perfect morning for us to gear up and find out how we can help because d.c. central kitchen always needs help. we'll find out how to help those in our area and count our blessings early before thanksgiving arrives. gurvir. >> tha

and typically turn to soup kitchens or food pantries typically towards the end of the month.re seeing a lot of americans who are standing in line for the first time in their lives. >> how stable is the emergency food supply right now, then? does city harvest and organizations like yours nationally have enough to meet this kind of demand? >> well, what we're hearing from the soup kitchens and food pantries that we bring food to is that demand continues to be high. the soup kitchens and food pantries we bring food to reported this time last year that they had seen a spike in demand of 15%. and what we've heard from them so far this year is that that demand hasn't begun to go down. >> can you talk to us about the demographics of the people most in need? >> well, it really runs the gamut. we're seeing a lot of seniors, especially in new york city. but i think, again, it's across the country as a whole, seniors who are living on a fixed income. we know that of those 50 million americans who struggle with hunger, 17 million or more than 17 million of them are children. so some of t

ones who really rule the kitchen. folks at the biggest loser, sweet and salty with chocolate, a dessert that will tempt you but not crash your diet. >>> let's see what's happening for today, we have got some heavy mountain snows, the pacific northwest windy and wet. we have got showers from the low pressure center over the east coast. tomorrow mild for the eastern third of the country, we have got some cold weather moving into the plains, wet weather in the pacific northwest by late in the day and some showers along the eastern texas coastline. >> we are off to a nice, quiet start this wednesday. we expect mostly sunny skies as we head into the afternoon. high temperatures in the low 50s. >> and that's your latest weather. >>> coming up next, what's up next for sarah and todd palin? we're going to get the skinny on that right after this. of gourmet coffee and tea to choose from. ♪ keurig is the way to brew fresh, delicious coffee in under a minute. way to brew. [ female announcer ] so with keurig, every cup tastes lik

tell us a little bit about open heart kitchen. >> reporter: open heart kitchen serves over 200,000 meals a year in livermore, pleasanton and dublin area. >> how big is the problem? you're seeing people that are not just people from low-income families? >> no. currently right now, our largest community that where he feeding is the unemployed, the newly unemployed, and the underemployed. it's a huge increase in that area in particular. >> when we talk about the changing face of hunger you mentioned those families, are you seeing more kids? >> oh, absolutely. our largest growing program is our box lunch program. that particular program feeds children that are on the title i school programs during the lunch. they are left without on the weekends. we supply two nutrition meals for them to have over the weekend. that has gone over 1,000% this year. >> and tell me what you will be doing today. do you have any specific activities? >> we do. we have a senior program today that's specifically feeds low income seniors. that particular meal is made with no salt. very low in sugar so it doesn't inter

we are going to the kitchen. around. 9 news now will return in just a switching to progressive could mean hundreds more in your wallet year after year. feed me! saving you money -- now, that's progressive. call or click today. >>> i'm excited about introducing you to our guest today. he's a chef. he's an owner of the black restaurant group, but what he's doing is so special. he's trying to raise $200,000 to fight childhood buy diabetes by putting a new state of the art kitchen in the national children's -- children's national medical center and having a wonderful fund-raiser at one of his restaurants often sunday. it is on rockville pike. so we hope that you will go by and support this wonderful cause. it is so nice of you to do that. >> it will be great. my son is diabetic so we are trying to help out, do our part. >> i see. >> we have a bunch of events going off and the next is at eddies. >> sunday all day at noon. but today you will prepare some of mussels. >> we call them a.d.d. ie's mussels. only dish we ser

kitchen. some apartments probably hold parties that generate more noise. the next concern is about the restaurant causing parking problems. i took 100 photos in the area and found that it was easy to park in the neighborhood throughout most of the day. the weekends were more challenging, but not impossible. there were 10 spaces on each block at 3:00 p.m. and airline -- at 3:00 p.m. on example -- on sunday, nobody parks in front of their building. even though one of our tenants as a coffee shop owner, there is no record. i've visited the police officers and met with the neighbor's apartment. they said they never gave a ticket for any non-meter related parking violations this whole year. he found no problem with the street in terms of driveway complaint. and the zoning of our building. we will allow -- and this place will not be left vacant. it will not cause parking problems. the fourth concern is the restaurant and bothering our neighbors. we disagree. we will have the event 80 feet- 120 feet

a celebrated chef who is equally at home in the kitchen or the studio. >> come on, guys, fast. the food should be out. >> reporter: if you think shopping for your thanksgiving meal is tough, give thanks you're not michel richard. >> congratulations. >> mitchell: his new restaurant in suburban virginia, michel, opened less than three weeks ago. his recipes are now being served at the garden cafe francais in the national gallery of art in washington. and he's got two other places to keep tabs on in the nation's capital. clearly he's a big hit with customers. >> on the way out, thank you, michel, thank you very much. >> mitchell: he's run restaurants around the country and won a stock pot's worth of awards, one from the james beard foundation for outstanding chef. he also received wine spectator's award of excellence and national order of merit from the french government. at 62, he's got a lifetime of cooking under his chef's hat. >> i killed a rabbit when i was eight years old. >> mitchell: but cooking is not his only passion. he's also an artist. on a good day he'll paint for si

indoors and out. >>> you know our next guest from america's test kitchen.is here with a new and healthier way to cook everything for your family. he is here with recipes from the america's test kitchen healthy family cookbook. and today we are making everything from santa fe meat loaf to pear oak crisp. so nice to meet you in person. >> great to be here. >> you have a lot of fans in chicago. >> well, hopefully when they see the santa fe meat loaf we will transform this to american comfort food. >> will you help me? >> i would love to. >> you are my sous chef today. you can just start mixing these ingredients. >> mix it? >> mix the eggs. this is our sort of flavor pack. we have chicken broth. oregano, we have chili powder, tomato past. and this stuff is all -- if you will take fat away, you got to add flavor. garlic, salt and pepper. next is we add cheese. little reduced fat cheddar cheese and then i will let you switch to that. >> sous chef needs to switch tools. >> and that's -- you need a binder. next is you got to add some vegetables. part of what we are

the school raised nearly $10,000 for a local soup kitchen.minutes past the hour right now, let's get a check of the weather from mr. roker. >> i want to go to that school where the chancellors are mo, larry and curly. let's check your weather and see what's going on, for today, we're looking at a big storm system, the midsection of the country, it's a slow mover, bringing heavy rain from texas all the way up into minnesota. we're looking at one to two inches of rain and then also we have got winter storm watches from iowa up into minnesota. we're talking anywhere from three to nine inches of snow >> absolutely gorgeous friday, with plenty of sunshine. light winds. warm tomorrow, but milder still broods sunday, 64. >>> this is always nice. good old smuckers. molly martin, 110 years old. she attributes longevity to alternating whisky and wine. linda basher from bainbridge, georgia. contributes longevity to refusing to take medication. fortunately i can't say that. maury golick of parkland, florida. established the lupus foundation. now that's i

wife works 90% in the kitchen to cook. and those who actually work this those facilities and hospitals and long-term care and with the medical professionals and that will be a concern. we're not opposing the plan but we also are very concerned about the fact track to move on without the input. and we do want to open it and want a say because we are the owners here. thank you, commission. president miguel: thank you. sue hester. >> in the 1970's, i was working on health care issue and zoning issues and i was on the comprehensive planning council and on the san francisco and regional health systems agency and was involved with others in drafting and getting through the institutional ordinances. san francisco at that time operated under a federal planning commission at the health care system and because the planning department was faced with immense amounts of controversy of health care institution, huge. they decided it could be good to have input on health care institutions and thus, the institutional master plan which orig

on that, which is adding a full bath to a half bath and full kitchen to have kitchen. my clients can and wish to move into this home as soon as the interrupted phase 1 work approved by planning can commence. but if you roll the rear yard variance is needed, work to complete phase one will continue to be on hold probably another six, nine months, and later i will explain why so many months. what that means is during those months, my clients will be paying two sets of mortgage, property tax, insurance, and maintenance. the allegations of work potentially expand beyond what the permits showed have absolutely no merit. the existing conditions behind these are very old homes and cannot be predicted until uncovered in the field. when uncovered, they often trigger changes and the scope of work. the contractor then decides with the building inspector whether to immediately seek revision or whether to wait until more unexpected conditions reveal themselves, and then do one big revision. this particular contractor on this job, with a field inspector on the job, decided wants all

when i got to the kitchen, it was pitch dark, couldn't see your hand before you. why didn't you just switch on the light? we didn't have a wall switch in that old country house. there was a light in the center of the room with a cord that hung down and had to go all the way into that dark, dark kitchen, like going into a mouth. you go in and feeling around for the pull switch. meanwhile my brother would slip around the side of the house. he was really my uncle, but grew up like siblings. my uncle brother. but leon would come in the back door and stand by the refrigerator. when i would switch on the light he would jump out snarling like she was changing into wolfman. i would know it was him. he would -- i would start running and hop passed the table and out through the living room and my grandmother would say don't slam, bam, the screen door. i loved being deliciously frightened by my grandmother's stories. i loved being frightened as most young people love to be frightened. fast forward again, i decided i know, i am going to tell my grandmother's stories, so i wro

our favorite pan in the kitchen.ning. >> just a little bit of salt there. >> little bit of salt and pepper. throw in the turkey. sweet potatoes. >> diced up turkey here. >> we are teaching this class. we have got seats available. >> excellent. >> show you how to do everything with your turkey. get it frozen then when christmas comes along and all the other holidays pull it out of your freezer and life it easy. >> perfect. >> sweet potatoes. >> if you have leftover ones. throw them in. >> you are making this easier and easier. >> we are going to amend the recipe today. >> i'm not in the kitchen very often but trying very hard to learn. >> you've got house guests, people coming over to meet you before shopping today. you've got all this stuff in your house and they will think you're a whiz in the kitchen and it is so easy. so now we are going to put in sage. >> since this is the last one left i know this is it. >> yes, that one. >> and this tastes like thanksgiving. so you've got all your delicious turkey leftovers. we

from your closet to kitchen magazines, magazines are putting the page on the screen and giving you more to do. we'll take a [ male announcer ] are you paying more and more for cable, and enjoying it less and less? stop paying for second best. upgrade to verizon fios and get tv, internet and phone for just $99.99 a month for a year. and there's no term contract required. if you don't love fios, you can cancel with no early termination fee. call now. it's your last chance to get this special bonus: over 110 premium channels including starz, showtime, hbo and more -- free for 3 months. fios gives you the best channel line up, superior picture quality and more hd, plus internet rated #1 in satisfaction, speed and reliability. why keep paying for cable? get fios tv, internet and phone for just $99.99 a month -- it's your last chance to get over 110 premium channels free for 3 months. call 1.888.818.fios. call the verizon center for customers with disabilities that's 1.888.818.3467. at 800-974-6006 tty/v. it's time to get more for your money. it's time for fios. >>> when is the last time you

morning on "today's" holiday kitchen.r how much turkey, stuffing and sides you dig in to on thursday, there's always room for dessert. happy holidays are you ready for the big day? >> my siblings for the last three months, are we going to have it at your house? >> why would anyone cook when they have your house. >> after a big meal, you may not want the big pies, so i've got three of my favorites. we're going to start with pancakes. >> minipancakes. you're using batter from scratch, but you can use store bought batter? >> basically you just mix it and then you just put it on a hot griddle and these are little baby ones. this was inspired by my daughter who loves pancakes. it doesn't matter who day it is. so i decided to make a little dessert pancake. basically let them cook one, 1 1/2 minutes. this is what they end up looking like. what i do is, i put them on a plate like that. and i think this is really fun. this is raspberry. this happens to be my daughter's favorite, but you can do anything. you can do them slightly wa

from your closet to kitchen magazines, magazines are putting the page on the screen and giving you moreo do. ♪ [ ted ] for years, i was just a brewer. until one of the guys brought in some fresh bread that he'd made from our pale ale. and from that first bite, i knew mbusiness would never be the same. [ male announcer ] when businessesde an opportunity to grow, the hartford is there. protecting their property and helping them plan their employees' retirement. ♪ beer or bread? [ male announcer ] see how the hartford helps businesses at achievewhatsahead.com. share minutes for free when you add a smartphone to a family shareplan. and now, buy a blackberry curve 3g and get three free. >>> when is the last time you curled up with a favorite magazine or newspaper in a time of diminished circulation and newsstand sales. many media companies are investing in intramedia, social networking and ecommerce. we took a look at the new ipad offerings. two magazine brands, including one that is not even printed on paper anymore about all the news that is fit to touch. >> elle is a brand that really hel

from your closet to kitchen magazines, magazines are putting the page on the screen and giving you moreo do. ♪ [ ted ] for years, i was just a brewer. until one of the guys brought in some fresh bread that he'd made from our pale ale. and from that first bite, i knew my business would never be the same. [ male announcer ] when businesses see an opportunity to grow, the hartford is there. protecting their property and helping them plan their employees' retirement. ♪ beer or bread? [ male announcer ] see how the hartford helps businesses at achievewhatsahead.com. share minutes for free when you add a smartphone to a family shareplan. and now, buy a blackberry curve 3g and get three free. and enjoying it less and less? stop paying for second best. upgrade to verizon fios and get tv, internet and phone for just $99.99 a month for a year. and there's no term contract required. if you don't love fios, you can cancel with no early termination fee. call now. it's your last chance to get this special bonus: over 110 premium channels including starz, showtime, hbo and more -- free for 3 months. f