tomatoes, olive oil, bread. >> yeah. >> awesome.ng. and i'm going to eat like a king. >> maybe you'd be interested in caviar. >> really? >> yeah. >> that's not included with my -- >> that's not the point of the tapas. usually you have a few tapas. >> you start to get hungry. >> they're just hooking you in with this. >> it's all a scam. >> it is a scam. >> a couple little nibbles and the next thing you know you're ordering 200 grams of caviar. caviar ain't free, my friend. delicious and sustainable farm river sturgeon caviar. >> some high test caviar. >> oh! >> you guys are going to eat the whole thing in one. >> sorry, is there something wrong with that? not even married yet, it's nag, nag, nag. next place. let's do it. ah tapas. what a novel concept. there's a verb for it. tapayar. meaning to take tapas. as in if we go to tapayar some more we're going to have to elbow past this crowd of catholics here. >> is it extra insane? yes, but it's always busy here, man. >> oh, boy. >> the bar we're going is just on the other side. >> maybe

a little bit of olive oil goes in.leek; and because it's high sided, it will be sort of steaming on the top, as well. this chicken is basically done now, but i want to sort of just put an edge on it with two lovely, humble rashers of smoky bacon, gorgeous. cut it into little lardons, and that will start going crispy straightaway, which will be lovely, and it will work so well with the rosemary. just sprinkle them around the pan; and, of course, when that bacon starts to cook, it's going to really, really start doing some amazing flavors. so, in with these leeks. i'm going to put in a bag of spinach already washed. it goes straight in, no mucking around. so, that will start wilting down in a matter of seconds, love that. spinach takes no time at all -- a bag of lovely, sweet peas. again, they just need to be cooked for a couple of minutes, really green, really juicy, sweet, and poppy. can you see how this spinach is cooking down? it's literally just gone ooh as we talk. that's pretty much going; and then in the oven, ah

drinking a large amount of olive oil stimulates the gal bladder to squeeze out material.clears it out. >> there is a procedure to do that you can do that is easy and it is four days. you can use apple juice withse foss -- phospheric acids and then on the last day you taketh somee epsom salt and you take the olive oil that helps the intess tins dash darrin tess stins squeeze out the stones.lll you have something that was highly controversial. he started giving me a hard time.d he and thank goodness for robin. it is the coffee cleanse. it is a coffeen gnaw -- coffee enima. you do that in your practice. why do you use it and why is it so important? >> people feel better whenhe they do them. i feel better when i do them and my patients feel better. it is another technique that has been around for a long, longtime.th coffee has been documented to help bile flow from the liver and the gal bladder and enimasw can help it flow from the liver. the two things together has helped the liver work better. >> basically what happens is the caffeine from the coffee is absorbed by the bloo

villa moraci, a certified hotel, restaurant and working farm that in this case produces olive oil. >> you have? >> about 40 acres. it's one of the oldest organic farm in the mountains. >> this is guido, the proprietor. wow. so that's where potatoes come from. how freakin' hard can it be to make an awesome show in sicily? eat the nice food, drink the wine. in an idyllic village in the countryside, outside catania. how low impact can it get? so the plan was we go fishing. we get some fresh octopus, maybe some cuttlefish and explore the bounties of surrounding waters, all while working on our tans. with a local chef, fishermen, man of the sea. he's experienced. he knows where to get it good. >> you like the ocean? >> i love it. >> how do you see it in italian? >> ricci. >> one of my favorite things to eat. >> this is ture, my host. what else is out there? is there octopus? >> octopus and also cuttlefish. and i want to try and find some abalone and the bucce and small clams. i think they will be really full. >> i'm thinking really? are these prime fishing waters? i don't know about this.

. >> for the foody, fancy olive oils and vinegars. >> this has chocolate and blood orange olive oils, which is great for salads. >> since anyone can have a fashion emergency, a gift that mcgiver might like. >> mini emergency kits. they are $15 and they have everything you need in a pinch. so, you need an earring back or band-aid, or nail polish, it's in here. >> and guys we know about how you feel about the mall and gifts in general, so no more sweaters or ties for dad. this year, cool new gadget. >> a great one that i love is sonos. it's super easy to use, wireless streaming of all the different contents that you want across your house. it is plug and play. the other one of my favorites is the jawbone jam box. this thing rocks. great sound. great price. lots of them available. >> and one last idea, consider making a donation in their name to one of their favorite charities. it is a gift that is truly in keeping with the spirit of the season. jessica doyle, wusa9. >> all great ideas. you have some -- >> i tell you, my dad was the worse person to buy for because he had everything. he e

i can take some kale, saute i in a minute with a little garlic and olive oil. absolutely. >> alice waters, it's been a pleasure and an honor talking with you. thanks for being on "talk to >> this is al jazeera america live from new york city. i'm tony harris. the white house is expected to release a report of nsa surveillance reforms a month early. >>> an apprising announcement from the fed and stocks soaring to record heights. >>> and art work from the bankruptcy of detroit will add up to 867. million dollars by christie's auction house. >> demanding changes to the

i can take some kale, saute i in a minute with a little garlic and olive oil. absolutely. >> alice waters, it's been a pleasure and an honor talking with you. thanks for being on "talk to every sunday night join us for exclusive, revealing and surprising talks with the most interesting people of our time. next sunday. >> we try to be funny in serious stories which is very, very rare. >> he made radio cool with his sense of humor, insight and curiosity. he opened a new window into american life. >> before they know it we're actually able to present something new that they haven't heard about. >> talk to al jazeera with ira glass. ♪ this is al jazeera. ♪ hello and warm welcome from david foster to this al jazeera news hour and this is what we have coming up, in the next 60 minutes. sliding closer to civil war, in communities are spared from the conflict in south sudan. a city in ruins, an exclusive report from alepo, after a week after bombardment on the syrian population. and

we coated the pan with a little extra virgin olive oil. sliced potatoes, coated it with chicken stock and once that reduced about 50%, rosemary. so now that it's almost all gone we'll add scallions. give it a nice bite. >> beautiful. >> mix that up. beautiful fresh scallions, too. a little bit of parsley. get some of that green. >> you think you can add a little bit of extra virgin olive oil? just a touch to open up the scallions and pepper. then a little bit of your favorite, salt. sicilian sea salt. >> so good. >> there you go. one pan dish. >> fantastic. >> stephanie. >> it's amazing what you can do with potatoes, isn't it? >> it is. let them speak for them servings the flavor. ciao. bye-bye! time to eat. >>> coming up at 5:00, a talented bay area band has a chance to play in front of millions in london on new year's day. but they may not get there. the race against the clock to raise enough money for the trip of a lifetime. >> a letter written by a former secretary of the navy showed up in a mailbox in richmond more than 6 decades afte

now, what i'm going to add a little bit of olive oil on this fresh olive oil on top. perfect. i think we are ready to plate. like you said, very delicious. just a few steps and look at this. >> you know what, nice and held think, too. >> it is. >> which i love. it's a great meal and will fill you up. >> that looks beautiful. >> it does. >> we don't need anything else added. >> no. a little more pepper. thank you, bella. ciao. >>> at 5:00 it's something that would make any die-hard 49ers fan cringe. but it could put you at the front of the line. what you have to do to get priority boarding on alaska airlines and much more today at 5:00. >>> and we're counting down to the 49ers' last regular season game at candlestick. you can watch it right here on kpix 5 monday night followed by the "5th quarter" and our bye- bye baby, the special look back at the stick. >>> santa's elves and reindeer seem to be popping up everywhere. >> that's right. so we say why not penguins? a group of penguins in south korea, they stepped out in santa suits and other christmas costumes. i think i saw a ch

you can't use olive oil, something lighter. >> yeah, vegetable oil. yes. then you get two cookie sheets, you line them with baking parchment. easy to find that where you buy wax paper. and then you divide the brownie batter in two and spread it as thin as you can on that baking parchment and then you bake it at the usual temperature, 325 for about 20-30 minutes until it's set. and then cool it on a rack. and then when it's hardened, you just break it in to bits like this, and it's called brownie brittle. and that's all it is, brownie mix. >> i notice you have a little appliance there. like an ice cream scoop, i think that makes it look more professional, more special. >> and this is how i made the truffles. just scoop in your hand, and then you roll it in to a ball. to make the chocolate, the beauty, again, i love ghirardelli with cocoa. something rich. >> you want a good chocolate. >> and what i'll do, you put about eight ounces of those in to a bowl and a cup of heavy cream or, most chocolate clips come in -- chips come in a 12 ounce bag, and an ounce of

roasted peppers, tomatoes mutts and olive oil. >> this flavor is awesome. >> i can eat this food every day. i love it. >> researchers looked at 10,000 whoim ate a mediterranean diet. plant based foods, fish, healthy fats, very little red meat. they found in 50s and 60s had a 40% greater chance of living past 70 in good health. >> arteries are healthier. function healthier. they have better circulation in bodies and hearts and brains. >> as a cardiologist, this doctor says he has seen just how these foods not only improve blood vessel health but reduce build up of plaque. >> when you increase legumes and shy away from red meat, good cholesterol goes up. >> many of the women in this study were free of common chronic diseases inlewding diabetes ask heart disease. >> blood flow improves. that is yes y.we have low heart disease and diabetes, improved memory. >> this research focused on women, previous studies did not find gender differences. now, the study noted another benefit improvement in both memory and some believe could be related to better health flow. >> one family greets their new

they knead an unleavened dough over there with whole wheat, barley, plenty of rich, extra virgin olive oilhrow that into the pit as well, or they dig a pit in the sand over there. and that's fire baked. >> right in the coals? >> yep. and they mix that all together. so it's interesting. because right now, we're about, what, 35 minutes away from gaza city. ask anyone in gaza city if they've heard of this dish and, no. so even in an area as small as gaza, you see this very wide variation. they're going to clean it up. ♪ >> many, if not most of these guys, are not too sympathetic to my country or my ethnicity, i'm guessing. but there's that hospitality thing. anywhere you go in the muslim world, it seems. no matter what, you feed your guests, you do your best to make them feel at home. >> we have to eat. [ speaking foreign language ]. you're supposed to eat this with your hands. mm, very good. [ speaking foreign language ]. >> he's saying if you eat this, you shouldn't have another meal for three days. >> where does this dish come from? >> this is a dish that's native to southern gaza, the sin

a little olive oil, salt and pepper and then too many and garlic. coming together so beautifully right here. >> perfect. >> i'm just going to add in another touch of pasta water. don't want it to burn. >> we are going to add the rigatoni that's going in there. it's cooked about 75% because it finishes cooking in the pan. >> that's right. >> so you don't want to cook it more because it will get mushy. you can add sausage or other protein. we are going to add grilled chicken. >> mushrooms. >> now we want to put oregano and red pepper flakes in. the cheese we finish off with is ricotta. >> we are not putting a lot of salt in it because this ricotta is salted. a little on top and that's it. beautiful. rigatoni savoy chicken. beautiful. thanks, dad. time to eat. >> it is. its lunch time. >>> coastal california woman looking for a big break during grammy week. ♪[ music ] >> it is a contest that could help launch her music career, coming up. >> and a reminder, if you have a consumer problem or question, just call our hotline, 888-5- helps-u. volunteers are

>> extra virgin olive oil. >> let's talk about pairings.ou come to the restaurant, what kind of wine or wine pairing would you have with that? >> because there's a bit of spiciness in the soup, i always like to put it with something that has more acid in it. so this blanc from paradise green. >> this one here? >> correct. it will be nice because it has a touch of sweetness to balance off the heat. if you're looking for something more old world, pino grigoi. if you're looking for something hearty, paradise springs we have, a mixture of her low, cake nay -- merlot, cabernet. >> >>> hello i'm bill loveless. make sure to tuned into platts energy week as we bring you the news makers and leadthe permits to do it. that's this sunday morning at 7:30

. >> a scallop with citrus fruit drizzled with olive oil and on a bed of seafood jelly. >> it looks sod and makes me want to eat it. final touch, a light grating of white truffle. eating it, it's wonderful. as chefs we try to be artists. >> it's not just the taste that's important, a christmas meal also has to look good. ♪ whetted your appetite and leave you with a snippet of seasonal events all over the world wherever you are and spending the festive season, we wish you a joyous noel and happy new year. ♪

fats are important, essential fatty acids from fish oils, olive oil. >> i couldn't agree more. i appreciate you coming on and talking about it. it's very important for people to hear it from anybody other than me. >> yes. people should ask their doctor because most doctors only have about two hours of nutrition. it's not their fault. a lot of them go to study medicine and unfortunately you could take precautions. >> thank you for coming on and talking about this and taking the time. >> thank you. >> i was wondering, are pro biotics the new health fad? there are ads all over tv, grocery stores, health magazines, heck, i saw an ad on the subway the other day, and yes, i do take the subway. what do they do and are they good for you. dr. bruce bond is here with insight into what makes these little organisms so vital to our health. no one could have left this much money here. whoo-hoo-hoo! yet many seniors whoompare medicare d plans realize they can save hundreds of dollars. cvs/pharmacy wants to help you save on medicare expenses. or go to cvs.com/compare to get your free, personal

we're going to put olive oil in. put olive oil in there.always were. >> this is the easiest pasta in the world. >> sounds delicious. >> okay. that's it. >> okay, you're using it with penne. would you use it for other kinds of pasta as well? >> you could. >> get this off? >> just a little bit of it. >> how do i get this off. >> it should twist t. whole thing should twist. >> do you want my reading glasses. >> i don't have my glasses. >> there you go. >> see. >> they didn't have electric appliances when you did the show. >> janey, janey. >> was he always this impatient in the kitchen. >> hello, brooke. >> brooke. >> nice to see you. >> happy birthday. >> happy birthday. >> nice to see you. >> how are you? >> all right. yum, yum, yum. >> and look, i have one final gift for you. >> what? >> to commemorate the day. this is a very special bottle. i want you to take a look at this label to commemorate this very special day. this is a bottle of port, bottled 28 years ago. look at the day. it's a special port from australia bryant gumbel and jane >>

you know, -- >> olive oil. >> you got it. >> i really appreciate you coming on and talking about it because it's very important for people to hear from anybody other than me. >> yes, you know what people again should ask their doctor, because most doctors only have about two hours of nutrition. and it's not their fault >> right. >> a lot of them go to study medicine and unfortunately they need to take precaution -- >> thank you so much for coming on and talking about this. >> thank you. >> so i was wondering, are probiotics the new health fad? i mean there are ads all over tv, grocery stores, health magazines, heck i even saw on ad on the subway the other day. and yes, i do take the supplement. but what do they do? and are they good for you? up next, dr. bruce bond is here with some insight as to what makes these little organisms so vital to our health. [ paper rustles, outdoor sounds ] ♪ [ male announcer ] laura's heart attack didn't come with a warning. today her doctor has her on a bayer aspirin regimen to help reduce the risk of another one. if you've had a heart attack, be sure to talk

and now, perfect with a drizzle of olive oil, david letterman!sored by worldwide pants and cbs ( band playing "l

. >> season it with olive oil, pepper, salt and thyme, splatter it all over the roast. sear it so it has a nice color before transferring into a baking pan. then pour the bottle of the pinot noir into the pan with garlic. add to the pan and bake at 325 for two and a half hours. put in the rest and and bake, then you're almost done. >> that fork just slides in. >> the secret is make the gravy. take the sauce from the pan. heat it on the stove. >> we're going to add thyme. i like using thyme both during cooking and at the end. >> serve with a creamy polena and cooked greens. also you can save with a lamb shoulder roast and beef ross rib coast. >> big savings >> we have posted recipes on our story on abc7 news.com. >> that looks good. >> now i'm ready fodinner. >> thank you. >> have you ever wanted to have your own personal wardrobe designer? >> now, you can. and you don't have to leave the >>> celebrities have personal stylist who's help them pick out clothes but now, you can as well two. companies are making it easier to look your best z the best part is that you never h

add to your diet which reduces inflammation and go to olive oil and finally, vitamin "d." "d" is very important. >> but mark, i mean realistically, -- >> it's not so bad. >> people are going to eat what they want to eat. how do you really deal with this? >> the first thing you want to figure out is what's causing it and which one you have. because they're not all the same. what autoimmune disease is -- i agree with fresh foods and keeping foods out that are produced that can trigger your body to make antibodies against itself. it's your body using its own immune system to attack itself. now in multiple sclerosis which is a big one it's probably a post viral syndrome which a virus causes the immune system to attack. doctoringly enough, there's research going on in atlanta where they're taking your own immune cells, washing them down, radiating them, cleaning them, and putting them back in to fight off those antibodies. that's very dynamic. in other places they're using probiotics. in montana they're using probiotics. the goal is to get those immune cells from attacking your

it's olive oil and fresh herbs. lots of acidity and fresh herbs.e want to change the way they cook at home and not rely on salt and fat. fresh herbs and acidity. now dessert. dessert is a challenging one. but here this is a sweet potato pie. it's really simple. all we've done is not put the crust on it. so the crust is -- it has all the cashes in it. it usually has butter in it. we replaced it with oats and some almonds. and we made a crumble out of it. so another really simple way. you don't have to change the recipe. most dessert recipes, my wife is really good at. this cut the sugar in half. that's a good start. >> go crustless. that's a good tip there. >> now this over here. red velvet cake and/or chocolate cake, whatever you want to use as the original inspiration. this is a tar-tar. it is mimicking steak tar-tar. the red velvet cake, we used beats. beats are a source of sugar. a lot of afrpg enlt recipes or old school recipes use beets in chocolate cake. this is sort of like a carrot cake. it's chocolate cake, red velvet, whatever you want to

. >> season it with olive oil, pepper, salt and thyme, splatter it all over the roast. sear it so it has a nice color before transferring into a baking pan. then pour the bottle of the pinot noir into the pan with garlic. add to the pan and bake at 325 for two and a half hours. put in the rest and and bake, then you're almost done. >> that fork just slides in. >> the secret is make the gravy. take the sauce from the pan. heat it on the stove. >> we're going to add thyme. i like using thyme both during cooking and at the end. >> serve with a creamy polena and cooked greens. also you can save with a lamb shoulder roast and beef ross rib coast. >> big savings >> we have posted recipes on our story on abc7 news.com. >> that looks good. >> now i'm ready for dinner. >> thank you. >> have you ever wanted to have your own personal wardrobe designer? >> now, you can. and you don't have to leave the >>> celebrities have personal stylist who's help them pick out clothes but now, you can as well two. companies are making it easier to look your best z the best part is that you never

olive oil. a lot of acidity and fresh herbs, people want to change the way they cook at home and not rely on salts and fat, fresh herbs and acidity. we get to dessert and it's challenging. it has a lot of fat and has a lot of sugar. but this is a sweet potato pie and it's really simple all we've done is not put the crust on it, right? the crust has all the carbs and the butter, and we've just replaced it. >> love that. >> replaced it with oats and almonds, somer food almonds really, really great for you. we've made a crumble out of it. you don't have to change the recipe, most of my dessert recipes and my wife is good at it. look at any traditional recipe and cut the sugar in half. >> but go crustless, that's a good tip. >> go crustless. >> red velvet cake. >> and/or chocolate cake, whatever you want to use as the original. this is a tartar, it's mimicking steak tartar, what i love about this recipe, we've used beets, which are a source of sugar and a lot of ancient recipes or old school recipes

area or if they want olive oil to lubricate the tube. most of our patients have been using all of you seem to like it in fact some of our patients are so used to this they will. described which nostril they want this while major world medical bodies are in agreement that force feeding is not ethical and should not be practiced the force feeding them i've got my clients have experienced at one time or they've certainly described it as torture the restraint chair that they're strapped into they actually call the torture chair an arabic force feeding takes up to forty five minutes and is performed twice a day the patients that had the civilian world have said it feel strange i've never heard this is going on. i have not heard that good move phish shows are beyond nonchalant about the highly criticized practice you might feel differently from the way i might feel uncomfortable has been the most of it i have heard but they don't even believe in what this thing anymore because they know it sounds stupid i volunteer that the procedure be demons

olive oil to lubricated the two most of our patients have been using all well. he seemed like it. in fact some of our patients are so used to this they will. this guy which nostril they want. this well meet your world medical bodies are in agreement that force feeding is not ethical and should not be practiced the force feeding them i tell my clients has this long tunnel. they said they described as torture the restraint as they're strapped into the actually call the portrait and that force feeding takes up to forty five minutes and is performed twice a day. this is the civilian world that said it feels strange. i've never produces. i have not heard that. officials are beyond nonchalant about the highly criticized practice. you might feel differently from the way i might feel uncomfortable has been the most that i've heard that they don't even believe it will be sitting in a will as in all it sounds stupid i volunteered that the procedure be demonstrated on me. request a client the prisoners who looked like one another and that i speak of for now we just keep saying the same thing

reflective bowl that concentrates the heat of the sun and then she gets her own torch and a bit of olive oil which that lights it and then she uses that torch to light the torch the first torchbearer now by tradition that's always a greek so on this occasion it was a greek skier and then he passed it on to alexander ovechkin you pretty much started the whole thing off this sixty four thousand kilometer journey around greece for a week then arrived in athens where it was handed over to the russian olympic committee and then they had to get in there all the way it were there all the way i was following it for a lot of it but then i had to get it to moscow how did they do that i find out of the line that math. so the question is how do you take the flame from sunny athens all the way to moscow well it's quite simple you put it in a small lantern and then you put it on a plane but that's not just any old plane that's a b. i paid plane and i've got a ticket. we're now cruising at thirty thousand feet and tucked into the seat twenty five billion pick flame you might notice it has been used to ligh

most of our patients have been using olive oil he seemed to like it in fact some of our patients are so used to this they will describe which nostril they want so sam and guys you know one of the major things we saw add one time of this year was that this this huge disconnect between the way officials describe this place and presented to the media and by the countless reports of desperation torture and just horrid conditions and hopelessness that we've heard from prisoners throughout the years on associate whistleblowers hunger strikers i didn't receive a lot of attention from mainstream networks but the boston marathon bombing was wall to wall coverage it was a huge story this year you were in boston right after the bombing in what it up being a wild few days in that city with the manhunt for the bombers to shoot out the eventual capture of shores or najaf what was it like. well you know sam this was the biggest terror act in the united states since nine eleven and certainly to say the least was absolutely tragic and of course tragic and of course unexpected and i think one of the b

. >> you brush them with olive oil and grill them like three minutes. >> goat cheese with lemon zest.how pretty those are. >> adorable. >> now, is that a one-biter. >> this might be a little -- you got to press them down. two bites. >> be careful of the toothpick, though. >> last but not least, for the person in your life who's looking to be a little bit -- you know, watching their diet for the holidays, sweet potato chips and kale chips in the oven. 450 degrees for about ten minutes. >> it's crazy. >> for people who are vegans or have dietary restrictions. >> unbelievable. >> hoda, you've got to try this. >> i will. >>> do you need a little music to get you in the spirit? a holiday performance like you've never heard before. pentatonix. a holiday performance after this. [ male announcer ] alka seltzer plus presents the cold truth. [ coughs, sneezes ] [ sniffles ] i have a big meeting when we land, but i am so stuffed up, i can't rest. [ male announcer ] truth is, nyquil cold and flu liquid gels don't unstuff your nose. they don't? [ male announcer ] nope. they don't have a decongesta

butter or olive oil. whatever. we have the saute that goes in here. the broth is the key.t milk. because richness. we have to have it all rich. weir not losing weight on this meal. and then you put the duck on top and the duck on top and the duck on top and the duck on top. then, you get down here, what do we have? >> beautiful brown duck. crispy brown kuk. cornbread. kay, come with me. willie, you have an armadillo egg recipe to die for. >> this only has sausage, bacon, and cream cheese. >> for those of us watching our waistline. >> she's got the cream cheese. you wrap it up, kind of like an armadillo. >> when i saw the armadillo, i was like, are we really making armadillo? >> you never know. >> that's the egg. >> you can put -- >> wrap it with bacon. that will hold it in to cook it. >> into the oven? >> i grill them. i get the bacon crispy. get them smoky and then put them in the oven. >> look at them. they're all chris prispy. >> you working over here? >> our custard. egg yolks, sugar, milk, and butter. in if you didn't get enough fat from the other things. there's two

. >> people want us to get into the wine business, the balsamic vinegar business and commercial olive oilinto the mediocre spaghetti usiness. all sorts of things you could put your name on that are not necessarily a bad idea if you do not mind that you do not look so good in the long run. you have to make sure that verything has a high quality that you assume it has got to be, and you have to make those decisions on a daily basis. >> younger people are getting to that point where they have opportunities. you are in a great position and there will be lots of opportunities. the things that will shape you are the things you say no to, not the things that you say yes to. if you start making a lot of bad decisions, you become part of that brand. >> tell me what you said no to. >> i say no to things all day long whether it is different grills, food products, i'm talking about life-changing opportunities. your gut knows immediately if it does not seem right. you have to walk away. >> i have a rule of thumb. if i use it i will endorse it. i sell this in my restaurants. it did not but me. slept at

and finally, new study found out most extra virgin olive oil isn't really extra virgin.it. we have a great show tonight. give it up for the roots. [ cheers and applause ] ♪ >> jimmy: hey, everybody. welcome, welcome, welcome. i do want to say to all our veterans out there, thank you so much for all the work. happy veterans day. [ cheers and applause ] thank you for everything you do. and for those who are not with us, we respect you as well. a friend of mine from the air force gave me a military coin. do you know what those things are? >> steve: yeah. >> jimmy: those are cool. do you guys know what they are? they're these coins that apparently if you're in a bar with other people that are in the service -- challenge coin, yeah. thank you, sir. [ laughter ] my stepdad is here. sorry, scott. you say i got a challenge coin. you throw the coin down. whoever can beat your coin, if anyone can beat your coin, you buy them a drink, right? if they can't beat your coin, they buy you a drink. >> yes. [ laughter ] >> steve: let me get this straight. >> jimmy: the biggest conversatio

. >> people want us to get into the wine business, the vinegar business, into commercial olive oil, intoediocre spaghetti business. all kinds of things that you do if you don't want to look good in the long run. you want to make sure that this has the high quality that you assume it has to be and you have to make those on a daily basis. >> younger people have opportunities i would say, you're in a great position, there will be lots of opportunities. the thing that shapes you are the things that you say no to, not the things that you say yes to. it might not be the right brand for you. said no to? you >> i do this all day long. restaurant chains, grills. i'm talking about us like life- changing opportunities in terms of finance ease. you your guts. your gut knows immediately for doesn't seem right. >> i have a rule of thumb, if i use it, i will endorse it. i sell this and all of my restaurants. you order a diet coke, you get a diet coke. but she got criticized for that. >> to debug you? >> no, it did not bug me. >> five said no to tomato sauce, frozen dinners, i say no to a lot of things.

and then the amp's milk olive oil here and there and he's gotten a card. the whole of the times people make fun of him but he doesn't get mad at every meal and very few times a day you receive the keys you know getting upset over something and if that's the intent to my meal the bbc incorrectly best personality. here are the only team to relax and take a look it's also another major character was teaching yes yes and then he sings some of the move more light in all of last night the figure. mr turner is the it's a dumb guy the privy to come and say it good looking and some don't cut the use of a mole and a tribute to that. is this but the truth that jesus would have to say no. much to learn and that no prisoners to be in the other guy who always to play with it. it's to miss it so can also use their mobile cell phone to his duck in. year. in the remote to look good in it to the west if you are two artists who have never been so so are you that the enemy assault. it is yet the pasta into one of the most interesting characters. so i confess i like mr he buil

and i went, and i got vinegar, baking soda, olive oil. googled, like, how to make your own stuff, what to do, and that just really started a snowball, and i totally pulled jen in-- "i've never done sales and marketing, but that's your background. you have to come with me." >> so you oversee sales? >> yes. so i went. >> she went. >> and that was it. i was hooked. >> she was hooked. >> robin, so this isn't really just about the products on the shelf for you, is it? >> no. >> no. >> no. eco-me is part my identity. it is part of who i am, and we work these days to obviously make money to put in our pocket and feed our families, but to do something that means more, it's pretty awesome to be a part of that. >> you guys have a lot of your own money in the business? >> yeah. >> how much debt in total exists? if you were just rough-balling it? >> well, close to $500,000. >> wow. >> last year was the year i was supposed to get paid, and it didn't happen, and it's incredibly hard for me, feeling the responsibility, to pull any money from the company

. >> some people do olive oil on the bread, i like mayonnaise. i'm a mayonnaise guy. incredible crust. i go mayonnaise on both sides. >> you are not messing around. >> no. that's the grilled cheese before it is cooked. >> you have another one. >> something we serve at the restaurant which we served at the restaurant for a long time is the pigs head cuban. we use a soft hero roll you get at any deli. mayonnaise on both sides. >> of course. >> and then layer our leftover holiday ham. we have the pigs head here. i will slice off a couple of chunks of. this you have the ham, the pig's head. some pickles. and then some brio cheese and that is ready to cook, as well. >> so we have our beer, our sandwiches. we are ready to go. >> wonderful. let's tree them. >> see how it worked out for our holiday ham. >> works for me. >> for me, too. >> how psyched am i. >> do you smell the cheese. >> i don't but maybe i can nibble around. >> this is a grilled cheese with ham and brussel sprouts. >> delicious. >> it smells fantastic. and there's also a pig's head cue bachbl you have to try

botanical science and the culinary arts-- marijuana infused cookies, candy, chocolate truffles, even olive oilfor patients watching their waistline, there are marijuana pills that come in different strengths, just like tylenol and advil. >> carrie: you simply take it with a glass of water and it puts you where you need to be. >> kroft: the people who have invested money in all of this are known locally as "ganja- preneurs." colorado has had a history of gold rushes and silver rushes, and some people have dubbed this the "green rush"-- not just for the color of medical marijuana, but for the money that might eventually be made here if you are among the first to stake a claim. kristi kelly was doing marketing in washington when she decided to invest in a medical marijuana dispensary. >> kristi kelly: there's not a lot of opportunities in any one lifetime where you can be a part of something from such an early stage. and so, ultimately, my partners begged me to come out. and my husband and i packed up our bags and shut down our life in d.c. and moved out here. >> tripp keber: the company's evolut