whose fields have been overrun with rodents don't call an exterminator call a conservationist like paul morici he's getting people to set aside their superstitions and wise up to the fact that they're also serve a useful purpose. owns a fascinating and secretive animals but in many parts of africa they are associated with bad luck and that only prosecuted as a result. conservation is palm read these fighting to protect the bugs it has been monitoring a small colony of miking there's eagle owns in the cow a region of central kenya for years. p.d. days and farming practices here do still threaten these birds of prey by the numbers are slowly beginning to grow. you know i.e.d. i have a specific specific number of this house because i have about 16. and of 16 peers that are breeding b.s. the others i just loose and say to the listing listing past which you have. quoted in the pleading. the fields of not being good jerry and his family are very close to the colony. they also find reach pickings here paul mcgreevy has both rated local farmers but the birds serve their own interest because alls eat m

commission peter morici, and former cke restaurant ceo, author of the upcoming book getting america back to work, good morning to you, gentlemen. thanks for being here. i want to start with you with, paulant industry, these three phases laid out certainly going to be tougher for restaurants to get started. what do you see as the key to the reopening? >> well, it's a pleasure to be here, and i think we should maybe start a band up, peter, paul and andy. [laughter] you know, here's what i see. first of all, let's put it in context. the united states got sucker punched. i mean, it's really good to have a president that's a street fighter and recognizes that we need to get the economy back working again and the people back working again. because we know that while the pandemic kills a lot of people, so does poverty. so the pressure to get this second phase of funding is critical so we can get people back to work and restaurants back open. of course, now it's going to be a new normal where we're going to have to put in the proper protocols,, the safety protocols, the food-handling protocols so people have, our guests have the confidence they can come into our restaurants and know that they'