pete, you got to get out of the kitchen.ou can't control the entire process, and you have to let other people do the work. and if you don't, this place will never grow. it will suffer forever. in order to scale this business and sell a lot more candy, we're gonna need a new retail location with a lot more foot traffic. we're also gonna need a commercial kitchen that has room for staff, the proper equipment, and space for a lot more raw materials. i did this deal because i think the model is unique. the fact that you actually bring people in and you teach them how to make candy is something that i think separates us from everybody. with these classes generating over 500% margins each class, we should be doing these all the time. if we do three classes a day with 20 students in each class at $15 a head, we would be generating approximately $740 in gross profit per day. that's $5,180 per week, which equates to $270,000 per year. this business lost a little bit of money last year. but i want to try to get to $4 million, $5 milli

our "insomniac kitchen" is straight ahead. you're watching "world news now." morning noon or night there's always a moment to discover visit annapolis and create your moment ♪ a little piece of toast because there's so much to choose from, brown bread, white bread ♪ >> our producers can find a song to go with anything. >> i'm trying to figure out where they find those. >> a little piece of toast. >> for some of you this might be a breakfast staple. for carb counters it might be banned from your kitchen. >> if it's good enough for oprah, it's got to be good. not just any toast but pimped out glammed out red carpet toast. it's huge. we went to new york's betford and company to find out what's behind this trend "insomniac kitchen." >> what's up, everybody? we are here in the kitchen of bedford and company. we're like reinventing the wheel. this is going to turn into something gourmet and look and taste a lot better. john delucci is the i don't knower. >> this is our ninth week. >> what is this called? >> in this right now is just a slice of sourdough bread. we're

in the process of formalizing it. >> the support comes in large part from this, a large commercial kitchen on any given day you can walk in and find different entrepreneurs. commercial space is extensive of the business owners can rent the space as needed and by the hour.>> we remove the barriers. these talented entrepreneurs who already have a fantastic products have a chance to enter the market and compete percent they also get assistance with business plans and strategies to access opportunity. it can be a long road. there are 49 in the program. the goal is to get them to economic self-sufficiency. the average time in the program is five years. >> she came to the us in 2001 >> she came to the us in 2100 was expensive and in order to help her husband and cover the rent she said she would start this restaurant and cooking in the kitchen of her home. >> she came here because rickety was too small. >> things are done differently in mexico. she had to learn a lot.>> she learned and this month, nine years after she first found space she is ready to open a new joy. >> her brand-new restaurant

>> of course. >> that's the kitchen? >> that's the kitchen, yeah. >> the whole kitchen?> that's everything, yeah. >> how are you? i'm marcus. >> hi. hi, marcus, gerri. >> gerri, nice to meet you. [horn honks] this is the whole kitchen? >> this is the entire kitchen. >> this kitchen is tiny. i'm shocked by the size of this kitchen and the lack of equipment in there. i don't know how she even cooks anything, let alone contribute to the $500,000 coming out of her department. be nice if you had more space. >> it would be great to have more space. that's the biggest problem we have. when we're plating at night and a full bar of 75 people, it's really hard. it's tight. [car alarm chirps] >> just hearing from some of the other team members about the place, i think the biggest thing is there is no leader. >> no. >> no? when i was called to come here, i think they assumed that i would just come in and just write a check. >> yeah. [laughs] >> and the reality of it is, is that i am not convinced yet. >> are you the grim reaper, or--[laughs] >> me? >> yeah. >> sometimes. i don't rea

. >> things like this whole kitchen aren't a part of the usual rock star fodder. >> reporter: soul kitchenorothea. the restaurant allows people to pay for their meals by make a donation or volunteering their time in the kitchen. one-hour work earns a three-course meal. >> when you come into this restaurant, there are no prices on our menu. so if you are in need, you participate. and that means bussing a table, washing a dish, working in our gardens. >> people are coming in, they're choosing from a men iewrk they sit at a beautiful table and everyone has the same experience, regardless of how they got there. >> reporter: you walk into this building and you instantly feel a sense of wow. i want to eat here. >> uh-huh. >> because it just looks like another restaurant. and you have tond that those who are in need sometimes don't have that opportunity to go to a restaurant. that's a luxury ♪ it's my life it's now or never ♪ >> reporter: known more for his guitar skills than his culinary skills, bon jovi can occasionally be seen working in the restaurant's kitchen. do you know anything about coo

i'd cook more. >> some of us have never had a kitchen not taught how to cookie wasn't taught how to cook. >> i have a great appreciation for programs that teach kids food and cooking it is one of the healthiest positive things you can communicate to people that are very young. >> the more programs like the cooking project in general that can have a positive impact how our kids eat is really, really important i believe that everybody should venting to utilize the kitchen and meet other kids their age to identify they're not alone and their ways in which to pick yours up and move forward that. >> it is really important to me the opportunity exists and so i do everything in my power to keep it that. >> we'll have our new headquarters in the heart of the tenderloin at taylor and kushlg at the end of this summer 2014 we're really excited. >> a lot of the of the conditions in san francisco they have in the rest of the country so our goal to 257bd or expand out of the san francisco in los angeles and then after that who know. >> we'd never want to tell people want to do or eat only provide

>> anthony: we worked in the same restaurant kitchen. >> pierre: in the same kitchen.s kitchen. >> pierre: basement kitchen. >> anthony: it was downstairs. >> pierre: oh, i can't believe this, man. well, boom, boom was really the defining moment for me. boom had, like, this global ethnic/italian --. >> anthony: so you saw a window to start introducing african, west african flavors? >> pierre: yeah. >> anthony: and it, it worked. people were receptive to that. >> pierre: absolutely, yeah, yeah. ♪ oh, wow. >> anthony: tonight we're having yassa made with the local fish called thiof. cooked simply, on the bone, wrapped in foil, and steamed over the fire, served with a mignonette-type sauce of onions. grilled mussels. sea urchin. >> anthony: mm, grilled mussels, cool. >> pierre: yeah. >> anthony: oh, that was good. mm, starving. i mean, i'm really hungry. so, what distinguishes senegalese cuisine from the neighbors? >> pierre: i think we have the best food in the continent. >> anthony: have you, you've traveled in the american south? >> pierre: yeah, yeah. >> anthony: um,

just ask sally who opted to redo our kitchen midway through renovation. >> i think adding the kitchen added another 15 to 20% to the budget. >> reporter: before her kitchen was finished she faced a second cause of over runs which is uncovering damage. >> when i found out about the gas leak i was about to cry. >> reporter: getting a preinspection can help avoid unwanted surprises. >> reporter: don't forget it's a mistake not to bargain. 30% of krcontractors say they a willing to negotiate. >> homeowners should assume their project will cost 20% more than expected and take 20% longer than planned. >> reporter: that happened to sally. >> we had to move back into the house before it was finished, but we're really happy with it. >> reporter: how long should you expect a renovation to take? contractors said on average bathrooms take two weeks and kitchens take three. i'm michael finny, 7 on your side. >> always an inconvenience. >> yes. >>> a bit of a roller coaster with our temperatures in the past few days. >> you're right. we're live with the forecast. >>> we're going this way on that ro

when my dad left the kitchen to go to work. >> okay? >> and when he will came back in the kitchen afterward. but a peck on the -- one time when i was little. >> oh, no. >> so the dining room was here. and you got the living room over here. so i am sitting in the living room chair after dinner. the kids are all scattered. i'm sitting on my dad's chair. easy chair. looking back at the dining room. and my mom is clearing the table of the dishes. >> my dad who never drank alcohol, dank some mogan wine, he doesn't see i am looking back at them. he comes out of the kitchen to help her pick up the plates. kisses her, which was unusual to see. >> because it wasn't in the morning, right? >> right. and then touched her boob. >> how did you react? like the pillsbury dough boy. >> oh, ya. ooh. >> and then they disappeared into the night. >> you never saw them? >> never saw them again, no. >> went back into the kitchen. >> oh, okay. >> i had never seen anything like it. >> i think it is health. >> i we never -- i feel like i have no time, any time i

. >> things like this old kitchen aren't a part of the usual rock star fodder. >> soul kitchen is brain of bon jovi and his wife dorthea, it allows diners to pay for their meal by making a donation or volunteering their time in the kitchen. one hour of work earns a three course meal. >> when you come into the restaurant there are no prices on our menu. if you are in need you participate. that means busing a table. washing a dish. working in our gardens. >> people are coming in. choose from a men to. sit at a beautiful table. everyone has the the same experience regardless how they got there. >> you walk into the building uh yo instantly feel a since of wow. i want to eat here. >> it just looks like another restaurant. you have off to understand those in need don't have the opportunity to go to a restaurant. that is a luxury. ♪ it's my life ♪ it's now or never >> reporter: known more for guitar skills than culinary skills, bon jovi can occasionally be seen working in the restaurant's kitchen. >> do you know anything about cooking or washing dishes? >> an expert in the field for washing d

the roof trusses, the kitchen sink, outdoor unit was just delivered.hing outside you see has been donated. >> everything in this house is designed to hugo's specific injuries and to help him get around. phenomenal type of technology that now exists for people with these type of injuries. the flooring services and style in every room is designed to be different so that hugo can know, by the sense of feel, what room he is in. >> so when he has his cane, he can feel the different textures walking into the kitchen area. >> there's a -- a voice-activated thermostat, which he can control from his iphone. >> it will actually read to him the temperature of the room. >> 79 degrees. >> although he is legally blind, hugo does still have some light perception. so blue led lights will be projected onto the floor. >> that'll help him navigate to get to his children at night, come up and down the stairs safely. ♪ >> about a month before they were to be handed the keys, the house still under construction, we brought hugo and his family by to check the place out for th

put it in the fridge. >> working in the kitchen, fast pace.ing on somewhere in the kitchen. making sandwiches, as you can see. they are making breakfast. now we're on lunch. as soon as this is over we're doing dinner. every day. same routine. >> for inmates whose sentences allow for it, working in the kitchen can bring a faster release date. >> only reason i like working is you get three for one. each day i work is kind of like three days. i had to do 90 days. now i end up doing 30. as far as working down here, it is not something i would volunteer to do. i'm just trying to get out. >> even inmates who don't qualify for sentence reduction find other benefits. >> i've been down here two months and got two months left. i don't receive any three for one credit or anything like that. i just do it for the extra food, extra visit time and things like that. >> cory hall worked in the kitchen pouring juice during a prior stay in jail. and he hopes to be hired back. >> sometimes they need people in the line just to fill the trays. so i'm going to put i

working in the kitchen keeps you alert and aware of things going on around you. you get to eat good, you know. make sure the food is hot and warm. that's the rice right there. gourmet. professional, i cooked it. that the patties there. i cooked those, too. they're going to want seconds of those, i guarantee you that. >> although abdallah takes pride in his work, he may be overestimating its appeal. >> the food sucks. >> i can't wait to get pizza when i get out of here. >> it's all disgusting county food. >> there is an alternative to the complimentary meals served up in the kitchen. >> canteen! >> every thursday is canteen day. >> like christmas to them. honey buns, chips. i guess they don't get none of that stuff on their lunch trays or whatnot. for them to get that, they're happy. everybody excited when it comes in. >> in addition to snacks, inmates can purchase canteen items such as toiletries, clothing, radios, and writing supplies through debit accounts funded by friends or family on the outside. >> it's really exciting to me because i've never been to jail.

just think of all you can make. >> if i had this in my kitchen, i would use it every day.this is awesome. >> announcer: the food processor attachment dices, shreds, slices, and juliennes directly into any size bowl or platter for virtually unlimited capacity. the exactslice lever instantly adjusts the thickness of slices without changing the blade. and with the popular ice cream maker attachment, you'll create gourmet ice cream, sorbet, and gelato. the artisan stand mixer will make it easy to ignite your culinary creativity every day with the freshest, healthiest ingredients. your stand mixer comes complete with all the essentials -- a flat beater to thoroughly mix ingredients for piecrusts, cakes, and more. the dough hook that mixes and kneads dough with ease, for pasta, breads, and pizza dough. the wire whip is ideal for recipes that require infusing air, like fresh whipped cream and meringue. and this large, 5-quart, stainless-steel bowl with pouring shield. call or go online now to order your kitchenaid artisan stand mixer. choose the color that suits your style, from

most offices don't have a kitchen like this, a full kitchen. >> was hard to find. >> they were clearn what was important, and they decided they were going to pay extra to be in the desired neighborhood and get the kitchen but did not want to spend money on changing the layout and even though they are growing fast the setup wrbgz for them, at least for now. >> how many square feet do you think i need per person? >> depends on the type of business you have, and this is 4,500 square feet, and that's called startup come ftporfortac. it depends on the type of business you have and the layout you have, and 125 square feet a person is a comfortable estimate. >> and the one thing is predicting how much you will need in the future. >> we took this floor and share space with one of our investors and we helped other groups dual, and there are other companies that do that, and that's one way to get around the growth issues and the other is to realize in the goingout months you will pay more and at the back end of the lease, you will get to be saur tkaedea deans. >> a suit company is growing rapi

can we take a look at the kitchen? lynn: yeah, come on. let's show you the kitchen. this is lynn's world. lemonis: what is in lynn's world? lynn: we make the biscuits, the dessert. lemonis: when do you make the biscuits? can we make them together? lynn: yeah, we can make them together. they're a lot of fun. lemonis: how much time a day does this take you to make? lynn: well, 30 minutes a batch. that includes the prep time. but we're doing eight batches. lemonis: four hours a day, almost. lynn: yep. lemonis: who makes the biscuits here? and nobody else? woman: no. [ chuckles ] -lemonis: not a chance? -woman: no, not really. lemonis: so, how come you don't let other people make these? lynn: i grew up, my mom catered. and mom always taught us, whatever we do, we do it at our best. lemonis: people come from far and wide to get these biscuits? lynn: they do. we can't keep biscuits on the buffet. all right. lemonis: and so, this is what they look like when they come out? lynn: that's what they look like when they come out. lemonis: i love it. lynn: oh, good. great. lemonis

lemonis: i noticed there was some confusion in the kitchen.ngs are not running as smoothly as they first appeared. which burger is this? man: texan toppings with an egg on it. lemonis: did somebody order a texan with an egg? anybody order it with an egg? you're still waiting for it? is this it? joe t.: i'll get you a burger in sec. lemonis: you got yours and you didn't get yours. that will be on us, by the way. joe t.: are you working on 41 over there? -man: i'm on 45. -joe t.: there's no 41 there? lemonis: we're waiting for a burger with an egg. joe t.: i need that firing, okay? lemonis: who ordered this one? man: we had to remake this burger. -lemonis: is this a refire? -man: yes. well, we dropped it. -lemonis: so this is a no bueno? not only have they messed up two orders, they're completely disorganized. we had another issue. different table, totally the wrong burger. when he went out there, somebody said they didn't order it. woman: that was number eight. that was the one that you wrote down. man: no, it wasn't. lemonis: we're not busy. s

she was doing all the time and working in the kitchen. and it started in there. >> it is so exciting and happy to stay here in the community and the mission district. >> reporter: because carnival is so much a part of the mission. they will be there serving an el salvadorian favorite. >> they say, we want that. >> in carnival, we will sell it, our main product. it is a tortilla. and toppings and vegetarian and meat option. >> it has taken hard work and dedication to get here. >> he said this is one of the many success stories and the nonprofit helped them grow. >> this is to support primarily women from community of color and american communities and in the process of formalizing food businesses. >> la casina support comes from a large commercial kitchen. on any given day, you could walk in and find different entrepreneurs looking. and it is expensive. but those aspiring business owners can rent the space as needed and by the hour. >> it is good to remove the barriers and even the playing field and incredible play talented entrepreneurles

we grew up around the kitchen table, joking and kidding and laughing and learning lessons and we try to bring that to the show every day. >> and they say it's true food really does bring people together. >> a place to come and relax and take a mental load off and get inspiration and laugh among us. and today for the 1,000th party, there is cake of course and a lot of laughs in their happy place. >> it hardly feels like work? >> this is what we would do if we could. you hang out with friends and make a couple of dishes, and you have differences of opinion and that is what make its all fun. >> today features three very special big name guests. i can't divulge my secrets, and watch the 1,000th episode after "action news." >> did you get a chance to eat? >> we did. they passed around some of their favorite recipes and everybody got tastes in the crowd. >> wow so fun. >> plum gig. >> i would never leave. >>> on the people scene, soccer great, amy wombach, has a new job at espn and will cover for the european championship and the olympics this summer. wombach retired last year and a few we

most offices don't have a kitchen like this, a full kitchen. >> it was hard to find. but it makes it easy once you find it. >> they were clear on what poz important. they decided they were willing to pay a little extra to be in a desirable neighborhood and get the kitchen but they didn't want to spend money on changing the layout. even though they're growing fast, the setup works for them, at least for now. >> how many square feet do you think i need per person? >> depends on the type of business you have. this is -- we have about 4,500 square feet and we can fit up to 42, 43 people. that's what we call start-up comfortable. as you go up to a law firm, you're looking at several hundred square feet a person. it depends on the type of business and the layout you have, 125, 150 square feet a person is a good, comfortable estimate. >> the trickiest part of renting a space for a fast-growing company is predicting how much space they'll need in the future. >> there's a couple ways we deal with that. our space, for instance, we share space with one of our investors and we've

there is in the kitchen you could anyway, there is a clear connection the connection is honestly been there probably for as long as the house was that. you can also see this wall in question and you should question of all is in place. i don't really see any basis also i went out to the back of beautiful sunny day, and the project sponsor wants to go out about 4 feet to the rear which will line it up with the rear wall of the dr requester. which doesn't really make any difference because the dr requester still has this beautiful view to the south and to the south-to the western somewhat to the south also. which we will no longer have as looking over one-story building one story above grade building which is just bringing it into conformity with everything else on the block. then, the addition on the bottom the hill slopes very sweetly down toward the use event and there's a garage that comes off the easement. it difficult. they're making a additional down to that bottom level which would be two levels below where the first level is now and it barely goes out into the yard, small distan

the magazine has been an inspiration for regina atkins. >> the neat area is the kitchen. this is like a fully functioning kitchen. >> it is. it's kind of like a little tiny house. it has everything you need. a 4-burner stove. double sink, porcelain. these are really heavy items. >> reporter: sunset is extending an open invitation. >>> a beautiful weekend to get out and enjoy the weather. >> it was a beautiful day today. mark tamayo has all the details. >> that springtime breeze, something you can count on in the bay area. especially for this month, into june. by the afternoon, the winds pick up. we had a few sprinkles this morning as well across parts of the bay area as the weak system creeps up, moves into northern california. rainfall totals, not a lot to report. santa rosa .03, and bodega bay, one hundredth of an inch. you can see right now, the big picture in the pacific, we essentially just have some cloud cover, and that's about it. mostly cloudy skies. you can see the circulation up to our north. green showing up on the radar. we have the patchy fog already regroup

a lot of custom woodwork throughout the house. >> we're walking into the kitchen area, den area.w, families live in these areas. >> it feels warm and very inviting. but, bob, you don't come to florida to stay inside. and what really sells this house, bob, is the outdoor-living space. i mean, when you...the minute you walk in here, you notice you have this outdoor kitchen which just invites you out here. there's 5 bedrooms, 6 1/2 baths. a very large library, exercise room. it's two stories. the master bedroom is amazing. >> an unbelievable master suite. it has an exercise room, private, covered porch with a serenity garden, and a spacious, walk-in closet with 20-foot vaulted ceilings. >> bob, we could go this way or we could go through the secret door. >> where's the secret door? >> right here. >> get out of town. this is the closet. >> the master closet. >> you know, it's almost cathedral-like. it's almost cathedral-like. what a beautiful, walk-in closet. >> let's take a walk in here. wow. look at that. that is beautiful. >> custom stained glass, his-and-hers bathrooms. >> so we'

. >> khmer kitchen is a family restaurant run by 3 generations. >> to revive our culture and our food that we felt it was lost amongst our kids. >> they focus on cambodian dishes made with farm-fresh, local ingredients. >> one of our dish we're known for is uh (pause) pra hok thee. >> it's caramelized ground pork simmered in coconut sauce and served cruditÉ style. >> south philadelphia native moulika anna hitchens blogs about cambodian food. >> i grew up cooking and eating cambodian food. now that i'm a mom i would love to keep on passing along the traditions. i'm a vegetarian so going out to eat southeast asian food was a little challenging. >> so she tweaked her family's recipes to make them meatless, including cambodian's national dish, amok traditionally made with fish. we're making it with with different types of mushrooms, shitake, trumpet mushroom and bunashami mushrooms and tofu >> and while cambodians have carved out a culinary corner of south philadelphia, the neighborhood has seen an influx of immigrants from all of southeast asia. >> we have indonesian food, we have malays

so, fuji is in charge of the kitchen, and he is now a partner, as well.ng partner. if we're gonna set the standard, it's gonna be my standard, and my standard is way higher than you guys'. when i'm done, there will be something special about our food. there will be something unique and different that nobody else on staten island will have. and we're gonna start over. is that clear? tranchina: i like that very much. sammy: i'm ready. i'm ready. lemonis: but we got a lot of damn work to do. let's get to work. come on. so, fuji, one of the things that we're gonna do -- we're gonna start over on the menu. now that we've got the chef back, the thing i'm most excited about is getting him into that kitchen to come up with new ideas. i'm looking to kind of see the gold inside of here -come out in here. -fuji: all righty. tranchina: what do you think about doing a mixture, like doing a little pork with a little beef or something? meatballs -- sometimes that meat is so juicy 'cause it's got that fat from the pork in there. maybe, like, some jalapeÑos with some brow

and just how many pots and pans does one kitchen really need? and every time you cook, cleanup's a disaster. scraping, scrubbing -- what a chore. what if you could replace all this with one single, nonstick pan? and what if this pan was innovative in design and made of the highest-quality craftsmanship? and what if you could cook with it on the stove and in the oven? introducing copper chef, the nonstick, all-round square pan with ceramitech. it's a breakthrough in technology.

de mayo if you have tacos at your kitchen counter today -- >>> coming up a train slams into a car.ear from the passengers coming up. >>> and coming up -- tastes like chicken? the new nail polish that has people talking and scratching their heads today. >>> we have breaking news to get to here at 4:00. pennsylvania state police are investigating a shooting incident that happened on the blue route in montgomery county. chopper 6 hd was over the scene and did get video. this happened in west conshohocken township around 3:00, police say that a man inside of a dark blue lincoln town car fired at least one shot at a blue mitsubishi, again a shooting on the blue route in montgomery county on the northbound lanes near the schuylkill expressway near mile marker 16. we'll follow this and bring you updates as we get them. police are looking for the person that fired the shot. >>> four people were rushed to the hospital after a new jersey transit train slammed into a car, the crash happened on the tracks near a railroad crossing in riverton. john rawlins joins us at the scene with more on wha

that's the first rule in a ripert kitchen.facinating to me in the book is that you -- in the kitchen, you had to prepare sort of even for his dog you had to prepare three-star food. >> well, not only me. >> seth: right. >> the team was doing that, yes. he had a french poodle. and every day we go have dinner in house with his family and we have to prepare the dinner for the family and the dog. and therefore, it was either lamb or veal or beef, cut perfectly. and basically like a vip steak tartar. >> seth: uh huh. >> and if the dog would leave a little bit of the food, he would call us -- >> seth: oh no. >> and tell us that we don't care about the food, we want to kill his dog, or whatever he was saying, i don't know. [ laughter ] >> seth: i like this. >> and then we had to call every two, three days like that. >> seth: oh, my god. >> yes. >> seth: so the dogs can send back food. >> we couldn't wait for the dog to die. [ laughter ] >> seth: at least that's honest. that's an honest take. so do you have -- i always think, do you h

our "insomniac kitchen" shows you how you can make your own hummus. >> yum. >> tasted good. but first, a look at today's forecast. >> announcer: "world news now" weather, brought to you by my pillow. (male #1) it's a little something i've done every night since i was a kid, empty my pocket change into this old jar. it's never much, just what's left after i break a dollar. and i never thought i could get quality life insurance with my spare change. neither did i. until i saw a commercial for the colonial penn program. imagine people our age getting life insurance at such an affordable rate. it's true. you can get guaranteed acceptance life insurance through the colonial penn program for less than 35 cents a day, just $9.95 a month. there's no medical exam and no health questions. you know, the average cost of a funeral is over $8,300. now that's a big burden to leave your loved ones. as long as you're 50 to 85, you cannot be turned down because of your health. your premium never goes up and your benefit never goes down due to age. plus, your coverage builds cash value over ti

. >>> when we come back, in the kitchen with chef jonah kim.ow he's serving japanese food with a korean flair. these moves take a lot of practice. we'll meet a dance group that's bringi ♪ >>> cooking wasn't his parents' first choice for a profession. but for jonah kim it was the only choice. the chef and partner new from an early age that cooking was his calling. he learned from the best, his mom. >> i mean, the ingredients with super simple. >> chef jonah kim makes kimchi that is a staple of just about every korean household. >> i just put some cloves of garlic in, i get that going. >> kim uses a mortar and pestle to mash garlic and ginger for his recipe, a technique he learned from his mother, more labor intensive than using a food processer but well worth the extra effort. >> you would think that it doesn't make much difference, but you know what, there's integrity to the herita heritage. >> as a child growing up in california and texas, kim spent hours by his mother's side. he would follow her to the grocery store, hang out in the kitchen a

their cramped kitchen leaves little room for cookbooks. but they don't need them. i think we did a pretty good job. >> i think they might look better. >> reporter: their guide, a one minute long online video from buzzfeed's tasty series. >> i don't think you need a lot of space to make tasty stuff as long as you have a cutting board and oven. something that every new york city kitchen has. >> reporter: the tasty videos are cooked up in the shadow of the hollywood sign inside this rooftop test kitchen in los angeles. >> we want people to watch the video and feel that they can pull it off at home. ♪ ♪ that simple recipe is working. more than 500 tasty videos have been posted on line since last july. everything from lasagna poppers to chocolate cheesecake bites and a mojito to wash it all down. each video ending with an emfact it. oh, yes. they have been viewed 14 billion times. yes, billion. mostly on facebook. buzzfeed estimates one in four active facebook users watch at least one tasty video every month. is the gel to demystify cooking? >> yeah, we want to reduce a

but why should a country like ours have two kitchens at all? justice develops livelihoods that prevent the need. -- the need for soup kitchens. a society that has more justice is a society that needs less security. that's what these groups are all about. , institutionalge change. it's a lot easier than we think. listen 1% of the people mobilize from each congressional district , based on history, based on how we achieve the blessings we inherited. even at the peak of the civil 1960's,ovement, in the there weren't more than 1% of the people who spent three-500 hours a year on that mission. represented overwhelming public sentiment for crucial parts of our society , and a final recognition by those in our society who are indifferent to the civil rights. this idea of polarization is a divide and rule myth, restricted to a few areas of real disagreements between conservatives and liberals. but ignoring far greater differences. there's even a right-left coalition on the masses, wasteful military budget and empire. barney ron paul and frank when they

why should a country like ours have soup kitchens at all?tice develops livelihoods that prevent the need for soup kitchens. a society that has more justice is a society that needs less charity. that's what these groups are all about. structural change, institutional change. it's a lot easier than we think. less than 1% of the people mobilized in each congressional district, as i reiterate again and again based on history, based on how we achieved the blessings we inherited. it was far less than 1% of the people. even at the peak of the civil rights movement in the 1960s, there weren't more than 1% of the people who spent 300 to 500 hours a year on that mission because they represented overwhelming public sentiment by crucial parts of our society and a final recognition by those in our society who were indifferent to these civil rights. this idea of polarization is a divide and rule myth restricted to a few areas of real disagreements between conservatives and liberals. by ignoring far greater differences is even a right/left coalition moving

. >> what if every time you were with a guy he told you to go get him a glass of water from the kitchene never got you a glass of water? the girls would laugh and say if you put it that way. maybe you should think about why you're less insulted about performing a sex act over and over than getting water from the kitchen. >> reporter: she says the double standard stems in part by the country's out of touch sex public education. just 24 states mandate sex education in public schools and only 13 mandate that they be medically accurate. something writer tina fey poked fun at in the movie "mean girls." >> don't have sex, because you will get pregnant and die. >> reporter: unbreakable kimmy schmidt. >> one of us needs to go back for a banana. i blame my mom for this. she never taught me about the birds and the bees. >> the sex education i got was awful. there was never actually any courses on what it was and what to expect. >> reporter: she says parenwith parents that didn't speak to her, she went to the internet and found the answers in porn. >> i turned to porn as comfort to know that my bo

why should the country have soup kitchens at all? justice develops livelihoods that prevent the need. for soup kitchens. a society that has more justice is a society that is less charity. that is what these groups are all about. .tructural change it is a lot easier than we think . less than 1% of the people mobilized in the district. i will reiterated again and again based on history. achieve the we blessings we inherited. it is far less than 1% of the .eople even at the peak of the civil rights movement, there were not more than 1% of the people who spent three to 500 hours year on that mission because it represented under -- overwhelming public sentiment and a final recognition by those in our society that were in difference to the civil rights. this idea of polarization is a divide and rule myth restricted to a fuel -- few areas between conservatives and liberals but ignoring far greater differences. you have ron paul and barney frank when they were in the house. people imagine purple -- further apart? when it comes to fundamental

and has caused a bit of controversy. >> the homeless order who runs hells kitchen is rebuilding herire, and she now has eight carts. >> nobody is going to stop me. >> i have been chasing her since march. the next day when i found her she was beginning to rebuild. >> you done a good job of getting your stuff back. >> on monday i spent five hours looking for her. when i finally found her, she was angry. [inaudible] >> and she turned her back to me. the city did send me a statement. in ongoing communication with mr. gonzales to offer her services. the outreach workers have visited her 46 times tougher her medical care and housing. they are kind of becoming the poster child of the problem with mental illness. this is a big thing that the mayor has been trying to work on, and his wife is actually in washington dc talking about this issue. either efforts effective? we have someone the escape to talk with us. has the mayor been effective, although this keep happening? >> for individuals living on the streets, permanent affordable housing is the most effective solution. we have made huge co

it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting

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