but to suggest i was home taking a day off, mike kitchen became a sarah get office and i'm sure many senators will say the same. i worked as hard there as they do in this building, may be harder on some days. so we did not take days off. we negotiated nearly half trillion dollar covid emergency aid package for home states, life-support package foroo much-needed resources for testing and for healthcare workers. whenev you take apple a look at the issue of lost revenue, i spoke to the mayor of the district of columbia a few minutes ago, she talks about revenue that is lost to her, hundreds of millions of dollars which she has to face the next budget all related to cove into the downturn of the economy, something is true in my state in virtually every other states, this covid crisis has taken its toll, on business activity on attendance at events, the purchases and that means less revenue coming into the coffers of states and local governments. we provided $150 billion for this purpose in the original cares bill, many of us believe any to stand up for them again. can't do speeches on th

lemonis: what kitchen? mike: it's a broom closet with a refrigerator. lemonis: you guys said you were taking me into the kitchen. -mike: we were being facetious. -lemonis: oh. [ laughter ] a lot of frozen stuff. this food barely qualifies as greek. and worse off, most of it's not even made fresh. spanakopita's frozen? -you buy it frozen? -kathleen: yes. lemonis: i'm gonna teach you how to make some. i don't care how small the kitchen is. you want to have a good business? don't serve food out of the freezer. i don't know any greeks, at least my yia-yia and my aunts and uncles -- they're not getting spanakopita out of the freezer, right? frozen food is never gonna be as tasty as fresh food. and, in fact, it's a lot more expensive. buying frozen fries from a distributor costs my big fat greek gyro 48 cents per serving. but if they buy raw potatoes and prepare the fries themselves, that cost drops nearly 71% to 14 cents per serving. if they sell 200 orders of fries every day, they've just earned an additional $68 for that day. and over the course of a year,

kitchens? if you're like me and you said no, well, if you want to know what that's all about, stick around, because mike inouye has all of that coming up for you in the new normal. >>> first, happening now, the pandemic creating economic winners and losers. walmart is one of the winners, saying e-commerce sales are buying groceries and cleaning supplies online. same store sales grew by 10%. >>> today on "california live." >> jennifer aniston's hairstylivihairstyle ivi ist. >> all happening on "california live." >> this morning at 11:30 on nbc bay area. we're all doing our part by staying at home. that could mean an increase in energy bills. you can save by using a fan to cool off... unplugging and turning off devices when not in use... or closing your shades during the day. stay well and keep it golden. >>> our team always on social media. i want you to check out this for the first time kris sanchez's daughter. she's been busy cooking and even cherry spitting. if you want to know why, it's on social media, you can see it and understand, it's kind of cute. hit us up on social media, facebook, instagram,

mike is dead. she came up the steps. the sergeant and the priest were standing in the kitchen. i asked him, was my boy killed wednesday morning? and he said i haven't told you people yet that your son is dead. peg said, well, the military doesn't give you the courtesy of telling you that your son is wounded, but they do fulfill the obligation to say your son has been killed. >> my husband was upset emotionally. he lost complete control. that was his way, he had to do it that way--i didn't try to stop him. i thought he was going to break windows and smash furniture. my first thought was to calm in down. then i thought what the hell, his son is dead. he has a right to do this. >> my reaction to the death of my son was 25 years of my life torn out of me. i was stunned. i couldn't see. i had great hopes for him because he had a great future. i just couldn't see why it had to happen. i was very strong in my bitterness, and i just couldn't accept it. it was only when they brought the body back and i was asked to take it, that i accepted it. >> and i went there, escorted my boy's body

mike, i know that you did some teaching as well there at the kitchen table. >> like 1% or 2% in the late afternoon hours. it's mostly my wife that's doing the teaching. if i have to say something here, i just want to throw a party. graduation is about party and celebrations. i am going to throw a huge party if i can for the eight graders and seniors in the high school. i will now in the fifth graders and the parents. let's throw a big party because what you have accomplished, there's no way that i could have accomplished that. one day you're in class, and 1 day you're ripped way from the teachers and friends. i mean i was the guy that needed to be in class right there in the front row to succeed. congratulations to the class of 2020. this is about the power of community. we're here for you, so let's get right to it. now that school is getting out, here we are at the end of may, we're looking ahead to summer. this is where it's focused. we're exploring in the next hour ways for students to keep busy all the way up until fall. for some older students we're going to be chatting with a caree

mike ellis is at his best. this is the only career he knows. but after restaurants like this were ordered shut, he feared he would be shut out of the kitchen for good. >> it's heartbreaking. mean, it's my career. i have been in a kitchen since i was 12 years old. -- i'm know what else to not an unintelligent or uneducated person, but i don't have another skill set that i've been working at for 30 to years that i can use to support three children that i have at home. >> he and the owner thought they could stay afloat preparing meals people could cook at home and also selling groceries. now, many grocery stores have empty shelves. part of the problem with the nation's food supply is half of it is destined for restaurants and bars and because of the giant packaging, things like this that individual people just would not buy. so restaurants are getting creative, repackaging the goods they can still get through their supply chains. owner dan simon says the idea came out of desperation because he laid off 1100 people. he also made the promise to provide all of them free food. >> in a situation when there's not a lot to celebrate, we have rehired alm

mike, this sounds pretty cool. >> reporter: that's right, marcus. they're new crops but from old parts. it's called propagation. let me explain. in los gatos, joanne shows us new growth from old kitchenclac scraps. the celery is the big picture there. learan is out of san francisco and has a beautiful walkthrough on how to regrow green onions. link to those instructions through her instagram. and on youtube, the folks at buzzfeed nifty make a quick rundown of a dozen other vegetables and fruits you can regrow from stuff you get at the grocery store. kiwi and lemon have to grow on trees so it takes a lot longer than a few weeks, just a warning. >> all right, thanks, mike. >>> look, mother's day weekend will be a little different for a lot of people. but if you are still looking for ideas while you're sheltering at home, a special delivery may be your answer. hot delivery ideas include a chef-guided meal kit or maybe a brunch with a bouquet. and in some areas you can have a mom-osa delivered. one etiquette expert says now is the time to show your mother love no matter how big or small. >> if no other time, we as moms really need to be encouraged right now. and we need to know that folk

mike? >> i am, yes. >> nice meeting you. >> nice to meet you. >> what do you do here? >> i oversee the kitchennd manage this--the bar side of the operation. >> how much revenue will the bar and restaurant do here? >> the bar right now--gross sales for us this year would be a little under 500,000. >> okay. you're responsible for the layout and everything? >> that's greg's decision. greg is the operational piece. we never see him, so-- >> it's two different businesses under one roof really. >> it's odd when i walk into this place because i don't actually see the bar. it's kind of tucked over into the corner. we want our patrons at the bar to actually get up and buy a bottle or a case of whatever wine they were just drinking. it's common sense to have the bar help drive retail sales, but you can't do it if it's clear across the other side of the room. >> i'm marcus. >> matt. >> what do you do here, matt? >> i guess you can call me, like, the retail manager. >> you know what i haven't seen? where are the owners at? >> greg, i think--i mean, i'm not sure. >> how often is he here? >> about, you know

mike ellis is at his best this is the only career he's known. but after restaurants like this were ordered shot he feared he would be shut out of the kitchen for good it's heartbreaking i mean. i it's my career i've been in the kitchens and i was 12 years old like i don't know what else to do i don't i don't really i mean i'm not an unintelligent or an educated person but i don't have another skill set that i've been working at. for 32 years that i could use the support through that 23 children on their own. but he an owner rachel turner so thought they could stay afloat preparing meals people could cook at home and also selling groceries. right now farmers are piling over crops well many grocery stores have empty shelves part of the problem with the nation's food supply is that half of it is destined for restaurants and bars and it comes in this giant packaging things like this that individual people just wouldn't buy. so restaurants are getting creative repackaging the goods they can still get through their supply chains d.c. based founding farmers showed us how they're doing it here. owner dan simon says the idea came out of desperation because

mike tobin in chicago. thanks. let's talk about feeding people. jose andres is the chef and restaurant owner, founder of world central kitchen. thank you for being here. we appreciate it. >> thank you for having me. >> bret: i want to brag on your group, world central kitchen as of may 3rd, more than 4.5 million fresh meal served. 200 cities, 30 u.s. states and territories, ten cities in spain. it's a job to feed people during this time. talk about it, if you would. >> well, we saw a very early on that this pandemic was going to be having a big effect in america. we were following what was going on in china and in europe, italy. we began feeding people, many americans when the princess cruise ship, we had to feed the people inside the ship. we helped governor newsom do the same and we activated because we knew that the restaurants were going to be closed and people were going to be losing their jobs. we were going to be having to cover the blind spots of the system and that's what we've been doing. right now we are doing over 200,000 meals a day all across america. >> bret: you tweeted out the other day something that i reall

don't use a radio mike and it's always managed to mix it i think it's on a greatjob. it's always managed to mix it i think it's on a great job. a proper sound system set up to do the kitchenazing. sound system set up to do the kitchen disco that's amazinglj don't kitchen disco that's amazing.” don't know about proper but it's pretty good considering what we got here. i was good to ask how can you create that stadium quality reverb in your own kitchen? there you go. have a partner from who from a band as well. i like it to sound a certain way, we do a little sound checkin certain way, we do a little sound check in the afternoon. one of the early ones we did our neighbour said oh do you mind not singing in the garden in the do not singing in the garden in the do not singing in the garden it's a bit loud for us. oh no. while i don't think they have a clue, they thought while i am going a bit mad but they thought i got a few stages on that. i'm just gonna sing to my clients with a full microphone set up. and several million other people watching. what do your neighbours do now? moved. she can borrow our text set up so she can do some stuff with her upper. actually it might sp

mike. >>> now to something else just as sweet, see's candies resuming production after shutting down amid the pandemic. the ceo writing a letter to customers saying the san francisco-based company reopened kitchensis offering contact free pickup at some of its stores. yum. >>> well, a historic world war ii ship saved from flames. the damage done to pier 45 after a massive fire ripped through over the weekend. we'll tell you about the help that's now needed. >>> plus, hitting the gas when more dmv offices across the state are set to start reopening. >>> plus, honoring veterans the way the l.a. dodgers are paying tribute to those who have served our country. you're watching "today in the bay." z3w6mz z1s6z y3w6my y1s6y >>> 5:45, under a microclimate weather alert as we get a look at our live view in san jose, even hotter temperatures today and the next few days. our trend through the morning will show we need to get outside early in the day before it gets really hot. our high temperatures and where we reached the peak coming up. >> lighter traffic and a live look through oakland. things reopened on the nimitz. i'll talk about some closures coming up. >>> the fishing industry is not the only thing

mike ellis is at his best this is the only career he's known. but after restaurants like this were ordered shot he feared he would be shut out of the kitchen for good it's heartbreaking i mean. it's my career i've i've been in the kitchens i was 12 years old i don't know what else to do i don't i don't really i mean i'm not an unintelligent or an educated person but i don't have another skill set that i've been working at. for 32 years that i could use the support through the 2 or 3 children. but he an owner rachel turner so thought they could stay afloat preparing meals people could cook at home and also selling groceries. right now farmers are piling over crops well many grocery stores have empty shelves part of the problem with the nation's food supply is that half of it is destined for restaurants and bars and it comes in this giant packaging things like this that individual people just wouldn't buy. so restaurants are getting creative repackaging the goods they can still get through their supply chains d.c. based founding farmers showed us how they're doing it. owner dan simon says the idea came out of desperation because he laid off a leaven

kitchens. let alone anything else that happens. thanks, mike. we will see later on.int! we were actually all meant to be outside this week at the hay festival, but alas it‘s not happening this year. yeah, i know. i‘m going to miss the hay festival this year. hay is still online though and they‘ve got loads of speakers who are giving talks from their homes — rather like the rest of us these days. yes. how are you finding working from home, spencer? um, well, i‘m really lucky to be able to work from home, but the weird thing is, whenever i have worked at home in the past i have worked harder and longer than i have in the office, basically because i‘m paranoid people will think i‘m skiving off. yeah, i can understand that although, of course, not everybody‘s that conscientious. and speaking to a lot of friends i think the idea that moving forward many of us could be working from home more, even after the pandemic. well, while our bosses can‘t watch us in the way they would in the office there is some technology that might. with millions of us now working from home, mana

mike barnicle's "goop" articles about pineapple cleansing. be sure to check that out on "goop" right now. look at heilemann's background. he's gone from the white sterility of his kitchenrm. i love the gray off yn sset by colorful artwork. we have a cornucopia of visu visual -- visual points to look at here. that's pretty good. what do you rate that background compared to the kitchen, willie? >> yeah. i'm going to take this over the kitchen. i'm going to give john a nine. i agree with the color. it looks a little staged, like he is on the floor of a high-end furniture store. >> come on. >> perhaps with a drone. >> who said i'm not? who said i'm not, willie? how do you know i'm not on the floor of a high-end furniture store? i could be. you've got to stay safe in these days, willie. sometimes high-end furniture stores are the best place to stay safe and healthy. >> well, it's working this morning. >> how do i please roomraider.com, or whatever the weldon. >>> what is the safest with a i to reopen the country? we already have a model right in front of us. that advice next on "morning joe." ♪ living and receiving takes s. so here's to the strong, who trust in our performa