there's nothing like an arugula salad. and heck, it works in soups and on pizzas. and i also use a lot of chives. so that's what's going to go into my garden. first steps with this wine barrel here include a little bit of gravel in the bottom, one to 2 inches. a high quality potting soil, too. be sure to read the label. you want things like kelp meal, feather meal, bat guano. this is good stuff for inside your garden. once it's in there, you're ready to rock and roll. you get planting by mixing in a diversity of plants. break up the roots a little bit. plant to the same depth as where the plant may have been inside the 6-pack. get a few of those guys in there. make it look pretty. it doesn't have to be perfect, because this is your home farm. some flowers. it's already looking wonderful. we don't want to forget some fertilizer, too. throw a couple of sachets in there or, perhaps, some organic fertilizer, or some conventional fertilizer. the plant does not know the difference. by peppering a little bit in, as we get going, we're going to give these plants a real hea

heirloom tomato, micro basil, burrata mozzarella, salad. once again, for "california country," this is chad minton urging you to use your creativity and please keep cooking. >> as californians, we're connected to agriculture. that's why the allied insurance partnership with the california farm bureau offers us discounts on auto insurance, whether we live on the farm or in the city. as a member of the nationwide family of companies, allied insurance is committed to protecting what's important for you and your community. contact your local agent today. ♪ nationwide is on your side >> this is a bluebird box and it's a very small little bird that needs a box to nest in. and so when there's work that has to get done, we've always got one visitor willing to get out there and do it. [music playing] >> welcome back to "california country." >> what makes a great restaurant in super trendy sausalito? is it location or perhaps the chef or maybe it's the food? for chef peter mcnee, it's the smallest ingredient that makes the biggest difference for him,

that's a kfc salad.ries, 93 grams of fat and 2,000 grams of sodium. >> it's a miracle they didn't fry the let sus. it's the equivalent of a mcdonald's double quarter pounder, fries and a coke. >> but they have a better option. >> go with the paradise chicken salad. you're cutting out 1,000 calories, 90 grams of fat. it has too much sodium at 2,000 milligrams. that's what you should get in a day. i guess paradise is a salt mine, but it is a big savings over what you would have eaten. >> a healthier option. wendy's blt cobb salad with croutons and classic ranch. i think the croutons and the dressing are the problem. >> the croutons are stale sponges that soak up oil. the creamy dressing doesn't do you any favors. bacon, lettuce and maybe tummy for blt. this is the equivalent of two bacon cheeseburgers at wendy's. it's not much of a savings there. it's still a big salad with a lot of calories and fat. >> okay. wendy's has a healthier alternative. the apple pecan chicken salad with roasted pecans and pomegra

this would feature predominately soup, salad, sandwiches. the ortega corp. would model their services on another salad bar that they operate which would have freshly made food from foods grown or raise to 40 miles away. consistent with what was made to the community, the department convened the following selection panel to review the proposals that were received. after reviewing the proposal,, the panel selected the ortega family enterprises as the highest ranked responding to and there was a gap between them and the second or third rank respondents. someone to give a brief overview on what we chose. the chart we see here is a list of their experience operating businesses. you can see that there is extended experience operating in public parks. you can see that one of the department's primary goals of soliciting a partner whereas experience managing reservations -- renovations on historic buildings. i have a significant number of historic buildings on which they have undertaken capital renovation projects including a home that was built in 1610 which is the

this is california pizza kitchens waldorf chicken salad its nearly 1,500 cals which is nearly 575% ofily allotment of calories. if you like to check out this entire list visit www.kron4.com visit our whats on the web section. >> the judge to sentence the low and has removed herself from this case. and that's lines in the right this is after prosecutors complained that judge are shut improperly contacted a rehab center about low hands court ordered treatment. a spokeswoman for the d.a. said that judging properly communicated several times with participants of experts and did not have a prosecutor present which are supposed to do. a different judge has now been assigned to the case. stay with us will be right back.

sitting on a stoop on west 10th street in manhattan with a salad, and a chef, who made the salad. there's got to be a story here. meet john mooney. >> it's a sigh dar balsamic with a little bit of berry and extra virgin olive oil. >> reporter: he's opening aless raunlt in this very building at basement level. basement level. >> booths here with the skylight. >> reporter: but the real story is upstairs. six long flights upstairs. there is no elevator. because when you get to the top, and the blinding light -- >> here we are. >> reporter: wow. this is your farm? >> yeah, this is our roof top farm here in manhattan. >> reporter: this is where that salad came from. >> roof to table. >> reporter: this is where the lettuce came from and the strawberries. >> i like to tell people that they're so perfect that they look fake. >> reporter: may i? >> yes, please do. >> reporter: but look at what else he's growing here. >> i can smell the mint from here. this is summer squash. have you ever seen a fresh chick pea? >> reporter: you're growing >> reporter: you're growing those? >> absolutely. >

. >>> your salad might be unhealthy. a major salad maker is pulling its products off the shelves because of a potential health risk tonight. salinas-based fresh express is voluntarily recalling at least 3,000 cases of ready-to-eat salads. the veggie lover's salad as it's called is of particular concern because of a book teacteria thad make people sick. you can check the product code at the upper right-hand corner of the big. if it rides i208 and has a use by date of august 10th, throw it out. so far no reports of illness. fresh express says the recall is precautionary. >>> keeping sex offenders in check. now, anyone in california can now know when a sex offender takes off. a new website lets anyone who signs up for e-mail alerts to be notified when they disappear or discard gps ankle brislets. it comes from a governor's order to publicize runaway sex offenders. state corrections department estimates 20% to 60% of parolees flee in a typical month. >>> a month after the involuntary manslaughter conviction of former b.a.r.t

. >>> before you back that salad for lunch, check the bag. a major salad maker is pulling its products off the shelves because of potential health risks. salinas-based fresh express is voluntarily recalling at least 3,000 cases of ready-to-eat salads. the veggie lover's salad is the subject of concern because of a bacteria that could make people sick. pregnant women and adults with compromised immune systems are most at risk. you can check the product code at tupper right-hand corner of the bag. if it reads i208 and has a use-by date of august 10th, just throw it out. so far, no reports of illnesses, want to keep it that way, but fresh express says the recall is precautionary. >>> a frustrated flight attendant has become an internet sensation, a hero to other flight attendants, and a freedom fighter for the little guy. former jetblue flight attendant steven slater posted bond and ran off, kind of like he did on monday. slater says he lost his cool after he was hit in the head by a passenger's luggage and the passenger then lashed out at him.

i planted in my backyard and grew salad, the infamous mescaline salad. it was a little mix of wild greens brought in by the peasant to the market outside of nize. >> so it happened like that. when you started searching for sustainable produce, not the way it is produced or harvested, but sustainable in being available seasonably, consistently, there were -- if you commitment to the next 5 then? >> that did ultimately happen. we with thought we could get these seeds and a plot of land and have everything we want. we quickly learned we were not farmers. [laughter] and the gofers got the best of us. [laughter] we planted in this little one micro climate in amadora. >> why there? >> because somebody had a plot of land, we'd put in the seeds and all of these things. we learn it had hard way, and we decided that we would have um -- somebody assigned to the job of going out of the forger and looking for the farms that were growing the food we with wanted. isabella was the first who ultimately led to the opening of the san francisco farmer's market. she new some

the salad producer says it's acting out of, quote, an abundance of caution. fresh express also issued recalls for other salad products back in may and july. >>> governor schwarznegger was on hand to greet several troops returning back from iraq. >> reporter: the police brigade returned to this base today on the way back from baghdad. they received a warm greeting there. they also stopped in colorado and it was nice but they say it was nothing compared to the homecoming they received here today. it was hugs and kisses all around travis air force base this afternoon. the 49th military police brigades say the last 5 minutes of their flight home after a year-long deployment was filled with anticipation. >> i was excited and nervous and everything. >> reporter: the 49th is based in fairfield and was greeted by governor arnold schwarznegger. they were training iraqis to take over law enforcement duties over the last 12 months. >> i think we were successful but time will tell if they'll be able to do it themselves. >> reporter: their homecoming is part of the troop

i'm going to make you a couple of varieties of salad. >> reporter: yes, that salad really did come fromause i helped in the harvest. a lettuce bouquet. and watch as thee the cheese. all the rest really was rooftop to t spectacular. i'm coming to your restaurant. it's really only a start, what's happening here on west 10th street. but who knows, maybe mooney's right and someday this view could be green from top to bottom. i'm john donvan in new york. >> very interesting. >> i actually went to a restaurant like this in d.c., it was a post office they had converted and grew the vegetables. it was so delicious. hó here would you go next if you had a hoveround power chair? the statue of liberty? the grand canyon? it's all possible ith a hoveround. tom: hi i'm tom kruse, inventor rand founder of hoveround. when we say you're free to see the world, we mean it. call today and get a free overound information kit that includes a video and full color brochure. dennis celorie: "it's by far the best chair i've ever owned." terri: "last year, 9 out of 10 people got their hoveround for "little or no m

we have gotten salad bars in our schools [applause]. a few questions, here. food depends on r farms. farm lands are being paved over. how can we protect them from being developed? >> by protecting our farmers. this wave, this criteria for buying in the public schools could keep those farms in business. could go right to those farmers. because you decide you are going to decide from local people. so there you are, you are an engine. we only have 500 people we serve a day. in berkeley, they have 10,000 kids in the public school. just imagine. we support 2 farms entirely. we have 85 people that we buy from during the course of the year. just food. and then there are all the other supply that is we buy. just think what could happen if you had school a school system in nebraska buying from local people? >> i saw recently the governor of washington state signed interesting legislation as it relates to no longer procuring the lowest prices for some of their school-related lunch and breakfast programs. are there examples that you point to and say boy, for we can just

fresh express is recalling almost 3,000 cases of its vegetable lover salad. package tested positive for the bacteria. it can cause illness in pregnant women and people with weakened immune systems. they have a product code that starts with the letter i and continues with the numbers 208. it has a use by date of yesterday august 10. return the salad to the store where you bought it or throw it out. >>> our time is now 5:52. still ahead a crime that happened during the oakland street violence right after the mesherle verdict. one of the protesters just entered a plea in court. but what he sold may surprise you. that story coming up. >>> plus the bay area teenagers who say going to school should be tougher. we'll tell you why. ancaone nt ? lc uime was. mae ii? e was ogm atle y gywre. lc uime was. mt's tre yte. nola os. mtnoesicon yte. blonha cdidet d sissar. aswh mte. >>> good morning to you. welcome back. one of the protesters arrested in oakland after the mesherle verdict reached a plea deal. 33-year-old williams charged with burglary during last month's demon

you had greek salad in the jello cubes, greek salad with feta cheese foam, greek salad with kalamata olive foam. >> reporter: foam, kalamata olive foam? >> foam. air. people were serving artichoke air, which is not something ( laughs )... >> reporter: right, right. >> something even lighter than foam. >> reporter: so, this is the period in which the rest of europe and other parts of the world are now lending to greece because greece is on the euro, and so... and interest rates are very low, so no reason not to borrow. and people were running up their credit cards. >> buying air. >> reporter: buying artichoke air. >> hot air, buying hot air. and then everything that's been puffed up, like artichoke air, deflated. and that's what we're living now. >> reporter: in retrospect, says kochilas, greece had forsaken its traditional cuisine, its traditional values. and whatever had become bloated from public spending to private borrowing to haute hellenic cooking is now on a strict diet. >> so, here's a typical greek salad. >> reporter: so, tomato. >> tomato, feta cheese, your protein. >> repo

these are great in salads, summer salads, glazed walnuts and raise insurance, but when you pick your apples beings especially fuji, whatever you quote to do make sure you do it right or it's going to be moory inside. when you buy them you want to make sure the color is nice and beautiful on the outside. free from any of them. when you come home in the refrigerator right away. if you keep them house temperature they are going to moore up on you. a and a couple of months a new crop comes around but for right now you can't beat it. always remember, i got to buy this one, eat fresh and stay healthy. >> am will sauce now. >>> here is a scary thought. only 144 shopping days until christmas, okay? it's disturbing enough that u.s. retailers often get their things ready before halloween, this department store is really getting a head start, they opened their christmas shop yesterday, 6 days earlier than last year, the store wanted to cash in obviously. in london they also plan to start selling christmas paraphernalia this month. i'm doing countdown to when summer is over and kids go back to s

i got to race this salad over across the river by the restaurant. >> 42, i took a leap of faith.t my job at the post office and bought a custom harley-davidson. my wife begged, borrow and stole to come up for the tuition at will cordon bleu. >> okay? and i didn't know anything when i was married. i could barely make a tuna fish sandwich. now, we put this on the chicken. >> little salt. got to keep it tender. >> secret ingredient here at the diner is love and happiness. love from the hand i cook with, happiness that runs from my heart. at the same time, a few sharp knives and a little bit of attitude. >> why do i love food and cooking? because it's the passion of my life. i am a product of my environment. it sustains my love of cooking and challenges me every day. >> i had about five years to live. the doctors gave me. so, what i decided to do, with the passion and the love and what i had about food, i turned it around, i gave it a twist. i took it, i made it healthier, made it fun. i made it exciting. made it tasty, and everybody loves it. >> i don't know, i think you have to ask

the menu consisted of $8 sale which is in salads and $2 coffee. the park is a large tourist attraction and it brings people in cars and buses. the ortega family's primary business is indian artifacts and jewelry, as in their original store in santa fe. they enlarged to include other souvenirs, and later, sarah wilson joined them to operate a cafe. wilson saw the work with the national park service, so wilson and ortega were able to get concessions in the national monuments. the ortega's main business is souvenirs' with small cafe, and they have never run in full concession. stowe lake now serves mostly local people. we do not need a large souvenir concession that they would need to recoup their $250,000 concession. the small lake and limited parking is too small. if they gain the concession, the character still lake would change to concession. they would discourage voters, walkers, and joggers. they would replace the quiet beauty and nature. commissioner buell: thank you. >> [reading names] >> i am in san francisco resident, and i'm here today to

roy and his 2 partners were in the vegetable and lettuce business and saw the trend in the bagged salad market and wondered if there wasn't something else they could grow to distinguish themselves from the pack. >> after looking at some of the research, said there might be a market for this. so in 1995 was when we started to transition more of the ground to dedicated toward these leafy greens--the collards, mustar, turnips, kales. now--which was-- now we're up to about 17 different varieties, including organics. >> we're out here in a collard field. we grow collards year round here in california. it happens to be one of our biggest commodities for cooking greens. the crew out here today is hand-harvesting the various products. what they do is, they pull the outer leaves off, they bunch them, trim them, put them in the boxes, and we sell these to various grocery stories across the country. yeah. the leaves look really good. quality looks good. >> in addition to those collard greens, which have a cabbage broccoli-like flavor, some of their best sellers are a curly mustard, which is spicy

we have our tomato watermelon salad. cob. >> i know people keep the husk on it. but i do it just like that. >> next time you're going to grill -- whoa. we have people over here. >> you're not kidding. they came to the party. >> good morning, guys. >> as a matter of fact juju, some of them look a little familiar. >> some of them may be related to me. >> yeah. all right. so, now, juju gave away the dessert. and i can't -- this is something i couldn't even believe. i wanted to grab that first. what is the deal with the dessert? >> this is the start with a little chocolate. we're going to fry that up and serve with a mango sauce. >> oh my. >> you're going to get to try it. >> tell me a little bit about -- is this like really difficult? >> no. it's not. it's super simple. you melt the chocolate. you butt the skin out. and you stuff them and fry them or bake them in the oven. >> all of these recipes are on our website, abcnews.com/gma. we'll have everything done up for you. okay. everybody tend to all that. all of it right the