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,

like we do with our side salads and premium chicken salads. many of the efforts we have done, just to name a few points to our commitment. we encourage and we continue to develop more choice and variety. we are currently testing a new happy meal option in several markets around the country that include a fruit in every happy meal. unfortunately, none of these have been nil bundles would meet the proposed ordinance and nutrition criteria because they did not contain the proposed 3/4 cup of vegetables. mcdonald's for your best piece chicken nugget happy meal and apple dippers and low-fat milk would meet this standard, barring the vegetable criteria, and this is also a bill advertise to children. in conclusion, we are looking for ways -- we thank you for your support. supervisor mar: you can continue if there are other points. we would just like to have you elaborate on the points you were making. >> just to conclude, we believe in giving our customers a right to choose, and parents are telling us that it is their decision what they want to feed

salads should be simple.> exactly. >> the greek salad. >> now with the chilies -- >> these are holland chilies. they're a little bit spicy. >> it's slightly spicy chili. what i've done is just kind of grilled it. pulled off the skin and you end up with this lovely, fleshy chili. >> exactly. >> and then so what you do is, it's really simple. you just kind of, you know, make sure you taste it. >> okay. >> we just kind of put it in there like that. >> uh-huh. >> looks good. >> and healthy, too. >> the aroma is amazing. >> isn't this spectacular? >> a little bit of this. >> april bloomfield, thank you so much. a few of these on top. [ male announcer ] when meg whitman arrived at ebay, they had 30 people and an idea. meg's job was to make it happen. it took leadership. focus. and the ability to bring people together. meg whitman delivered. named one of america's best ceo's by harvard business review, she grew ebay 15,000 strong and made small business dreams come true. now meg has a plan to create jobs. fix sacram

>> hi. >> making autumn salad. i know about summer salads but autumn?> we were featuring the favorite fruit of autumn. this salad, salads don't have to have lettuce. this has apples and pears. which are being harvested right now and they are at their peak of flavor. >> what kind of apples? >> these are red delicious but you can use any apple. so should ewe start? >> put me to work? >> sure. this salad combines the lettuce with the red cabbage. you will pour it right in there. dump the whole thing in. >> one, two, three, go! >> perfect. and what's nice is that this is beautiful and it's crunchy. and then we have pears. there are two cut pears. >> pears and apples. >> and then these are apples. you know, i am an organic farmer one of the items that are important to choose organric apples because apples tend to have pesticide residues. now one of my tricks is we make -- >> probably not going to buy organic. we will -- i try to. >> you know, even if you don't buy organic it's healthy if you buy one thing organ frk the salad i say choose the apples. >> is th

chef paul murphy's strawberry salad with bleu cheese, carrots, and romaine lettuce. this strawberry salad is a crowd pleaser at home, or you could come to humphrey's and have us make it for you. >> welcome back to "california country." >> steve mcshane here, mcshane's nursery and landscape supply, here to introduce you to the wonderful world of container gardening. look at this wine barrel planter--fabulous way to get your own veggies into the kitchen. some mizuna, some red mustard. there's even some chard in here. i see chives, onions, and notice the flowers. beaufu

pick a salad. >> you know what i love, people will eat salads, and then they will just smother it with thousand island dressing because that's what we want. we want the fat. michelle was talking -- the first lady was talking about replacing french fries with apple supplieses. >> please. i want my french frieses and i will not replace them no matter what anybody says. i don't want her intentions. i will be a good parent and pass it along to her kids. >> we actually have real enemies that are seeking to attack the united states, iran and al-qaeda. >> caw -- caw wey and canada. >> the hamburgler. >> they are waging war on salt, well how about waging war on al-qaeda? >> they can tell you what to do -- >> well, that is the language of programming and reprogramming. basically we are sheep. they have to just get us into the right spot. and they also, bill, they care more about for tau lean knee -- tortalini. >> what did he do to anyone. layoff him. he hasn't got a raise in three years. >> the worst offender of this is the new york mayor michael bloomberg. i don't know about you guys, but it i

chef paul murphy's strawberry salad with bleu cheese, carrots, and romaine lettuce. this strawberry salad is a crowd pleaser at home, or you could come to humphrey's and have us make it for you.

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

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

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

our primary food is burritos, tacos and salads. we are heavily invested in naturally raised meats, organic beans, and we are very popular with kids. all of our food is absolutely fresh. nothing is frozen. we spend many hours in the morning before we open our shop chopping, dicing, making salsas and marinating our meats. it is a great operation and great restaurant. as far as the community involvement we really dive in with the high schools, elementary schools. we have actually built gardens for the elementary schools to show them what great food is and we have also been fundraisers for the high schools and things like that. none of our food is wasted. at the end of every day we deal with second day harvest and reach out to the community center and give it to the harvest programs. as far as. ment, we usually have 20-25 people that will work in that restaurant. hours of operations typically is from 10:30 in the morning we will open up the restaurant and usually close around 9:30 or 10:00. that is pretty much the operations. thank you

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

eat your salad." he sticks his fork into his salad, and i see a snail on his salad. you're reacting awfully big to certain things that aren't there." and he starts with the big hiccupping cry. [ hiccup crying ] >> jimmy: i remember those. yeah. yeah. i used to do that all the time. yeah. >> you did that the last time i beat you. >> jimmy: last time you were on the show, i did it, yes. thank you for being here, and come back soon. >> sit on my lap. [ light laughter ] anyway, i take him out, and he lists off -- he begins to list off 20 things of what that he misses at home. [ crying voice ] "i miss the paper dragons on my door. i miss my bag of toys." on and on. >> jimmy: sounds like christopher walken. [ laughter and applause ] [ impersonating walken ] >> jimmy: "i miss that paper dragon on the door." [ applause ] "i miss dora the explorer." >> "i miss the watch i shoved up my" -- >> jimmy: he's a big walken fan. >> but anyway, so at the end -- and this is where, at the end -- this was the crescendo. he goes, "i mean, i sometimes feel i don't know who i am." [ light l

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

and the waitress, the serve, sorry, and they -- i ordered a salad because i'm gay. and -- no.he went over the dressings. i was like, what do you got? she's like, thousand island, ranch, "balsmamic." and a low calorie. i was like, what is that? thousand island, ranch, "balsmamic." i was like, okay, i will have that. then -- >> jimmy: she didn't -- >> no, she had no idea and i was a jerk for not correcting her. >> jimmy: is that like balsamic and salami or something? >> i don't know. i felt bad. then the next night it was a coincidence but my wife's family had booked the same restaurant. >> jimmy: oh, really? >> i was like, oh, you're not going to believe this. i was so way more excited than i should have been. i had been building up. like wait till you meet this lady. we want that table. sat down. what kind of dressing do you have? thousand island. and ranch. and she's like "balslamiy." wand i was like yes. >> jimmy: did she understand why you were reacting? >> no, it must have been strange to see a guy get so excited about salad dressing. >> jimmy: this guy loves "balslamic" s

and he uses them in a variety of ways, from a salad to a sauce to a cacti sorbet which, along with a shot of tequila, is actually used as an after-dinner palate cleanser in the cuisine. who knew? but if you want to try your luck at home with cactus and want a super-easy, super-simple recipe, look no further than farmer john's salsa recipe. >> and so, this looks good, but the secret ingredient is? >> cactus. >> ok. let's put that in there. >> the whole batch. >> so that just kind of adds a little texture to it, huh? >> and also the mucilage in the cactus will help bind everything together. a couple hours in the refrigerator blends all the flavors. >> ooh, nice. >> and it's very healthy. >> i was going to take a chip. >> dip on in. >> enjoy it with me, right? a little cactus. that's good. >> mm-hmm. >> that's the way to end the day. yeah, that's good. for "california country," i'm tracy sellers. >> brought to you by allied insurance, a member of the nationwide family of companies, which also includes nationwide insurance. on your side. >> the people, the places, the unforgettable taste

one viewer says potato and macro any salad. >>> on twitter, wine. >> yeah. >> on facebook james says potato salad you don't eat that every day but perfect day to have it. >>> time for a look at what is coming up on the early show >> every erica hill working on this labor day from new york. good morning. >> reporter: good morning john and sydnie as well. a lot coming up this morning, just off the the top we will look at cbs poll shows nearly half a million americans disprove of president obama's handling of the economy he will announce initiatives this week which will hopefully jump start the economy. what does all this mean heading forward? is it enough or too little too late. both sides of the aisle and we will hear from the labor secretary. >> another woman has been attacked by an acid throwing female what is going on with these attacks why were these women targeted a closer look and hear directly from that woman in arizona hear her story and you will get this story which just gives me chills, a twist of fate reuniting a dying cancer patient with a daughte

, a salad might have more fat than the big ma xrrx., it's the fat, it's the saturated fat and cholesterol and i'm not sure, i'm quite sure that most people don't understand what those numbers mean exactly. i take it as my responsibility to educate the public to make informed decisions. >> susan, do you have plans with your group to also do commercials targeting burger king, kfc, because it's my understanding, i know you have this airing primarily in the washington, d.c., area, which has a larger preponderance of these fast food restaurants per capita than other see cities of its size. are you going to go after the other two big chains, too? >> we have gone after the other ones in different cities at different times for different campaigns. no, i think we're going to stick with this commercial about mcdonald's and probably launch this commercial nationally, as well. >> and do you get a lot of feedback from it? >> i mean, most people say right on. of course, mcdonald's is bad and we need to educate everybody on exactly how bad it is. >>

so sure i already knew the salad and breadsticks were endless.ess. whoa, whoa, wait. so i get to choose any sauce and pasta then just keep trying them in different combinations? yea, nice, huh? yea, real nice. announcer: the never ending pasta bowl is back. with delicious new sauces like hearty chianti three meat. and creamy parmesan portobello. combine any sauce and pasta, then try other combinations just $8.95. plus unlimited salad and breadsticks. and how's your pasta, sir? never ending. announcer: olive garden. when you're here, you're family. >> jimmy: this is his first solo album, it's called "flamingo." it just came out today. here with the song "cross fire," from fabulous las vegas, brandon flowers! ♪ ♪ there's a still in the street outside your window you're keepin' secrets ♪ ♪ on your pillow let me inside no cause for alarm i promise tonight ♪ ♪ not to do no harm i promise you babe i won't do you no harm and we're caught up in ♪ ♪ the crossfire of heaven and hell and we're searching for shelter ♪ ♪ lay your body down lay your body down

[indistinct talking] >> so we've got salad greens today, fava greens. >> her fava beans and boxes ofise mix were eagerly received at the magpie caterers marketing cafe in sacramento. chef ed roehr wasted no time turning them into a delicious dish. >> jim's been a great help in us for learning what we can get in the area and how we can get those items here. well, without a connection to the food, you know, i think when you're trying to make food as close to the farm to table as possible-- we are busy, our calendar is busy all the time, and the reality of the matter is is as a chef of a place like this, i don't even have a lot of time to cook. it's almost--there's so much going on, and having somebody that you can depend on and somebody you can trust, that gives us the confidence to go out to our clients and our guests here in the cafe and say, you know, "this is what we told you it was. this is from here. and this is where it comes from." and that's a big deal. information is a big deal. >> the restaurant has an extremely busy kitchen. but to mills, who's in his sixties, it's like hom

j6óçw3we fund salad bars in the schools, and you see kids with broccoli, and they may not have finished least they were not eating pizza and burritos, and then they run over and put it in a)e composting thing, and they find out that compost goes and creates something called soil, and that garrett -- they take some of that dirt that does not now valley and all those fancy wine areas that look at this as liquid gold or -- what is it? what do you guys call it? black gold. i like that. you give a little back to the schools, and the schools take that and put it in their little garden outside, and then they actually learn about 7 there are no shortcuts in life, and the important lesson is that a lot of us have forgotten. these are important life lessons. all part of the edible schoolyard initiative and the educational component that ;>me2ci in a meaningful way, and kids, again, are leading the charge. that was my added anecdote. exactly. whatever. all right, come on back. >> thank you, everyone, for coming. we did want to thank mayor newsom for your leadership and all the great staff at san f

so sure i already knew the salad and breadsticks were endless.ut the other night even the pasta was endless. whoa, whoa, wait. so i get to choose any sauce and pasta then just keep trying them in different combinations? yea, nice, huh? yea, real nice. announcer: the never ending pasta bowl is back. with delicious new sauces like hearty chianti three meat. and creamy parmesan portobello. combine any sauce and pasta, then try other combinations just $8.95. plus unlimited salad and breadsticks. and how's your pasta, sir? never ending. announcer: olive garden. when you're here, you're family. [ female announcer ] last year, the u.s. alone used over 39 billion plastic bottles of water. ♪ that's enough to stretch around the earth over 190 times. ♪ each brita filter can take up to 300 of those bottles out of the equation. it's a small step that can make a big difference. save you fifteen percent or more on car insurance?really was abe lincoln honest? mary: does this dress make my backside look big? abe: perhaps... save you fifteen percent or more on car

so sure i already knew the salad and breadsticks were endless.endless. whoa, whoa, wait. so i get to choose any sauce and pasta then just keep trying them in different combinations? yea, nice, huh? yea, real nice. announcer: the never ending pasta bowl is back. with delicious new sauces like hearty chianti three meat. and creamy parmesan portobello. combine any sauce and pasta, then try other combinations just $8.95. plus unlimited salad and breadsticks. and how's your pasta, sir? never ending. announcer: olive garden. when you're here, you're family. time to face the pollen that used to make me sneeze... my eyes water. but now zyrtec®, the fastest 24-hour allergy relief, comes in a liquid gel. zyrtec® liquid gels work fast, so i can love the air®. but the love i have for strawberry shortcake, threw a curve at my curves. so i threw it right back... with yoplait light -- around 100 calories. now i love my curves in all the right places. ♪ ♪ ♪ da da-da, da, da, da-da ♪ da-da, da, da, da ♪ da, da, da-da-da, da, da-da-da, da, da-da ♪ [ female announc

plus unlimited salad and breadsticks. and how's your pasta, sir? never ending.

chillies we have mash potatoes, ribs, chicken, shrimp, vegetables, salad. chicken wings, wraps.law donated by neighbor and she donated this rice and the pasta. we have been feeding everyone for the last four daves. we have fed 1200 people a day. and everybody takes what they want. they are not greedy. these are the people that donated today. costo and south san francisco, the rib shack, church of the highlands. round table pizza. red robin, bj's, edible arrangements and chillies. >> to find out how you can help head to www.kron.com. that's where you will find continuing coverage of the gas line explosion, including links and tonight's community meeting in its entirety. >>> cooler out there today. we will warm up as we head into the next several days. tomorrow fog, it will make a inland push over night. and back to the coast line by noon. 3:00 hour, today we are in the 60s, tomorrow in the 70s. 77 santa rosa, 69 san raphael. san francisco staying cool. 58 in half moon bay. 70s for the bay shores. 78 livermore and 78 in south bay. chances for rain this weekend. the models have bee

he is growing salads. we had to learn to eat differently at different times of the year. when we were doing this project at yale, what are we going to eat for 9 months out of the year? we found all kinds of dried beans, dried fruits. we found vegetables, all of the beautiful heirloomed potatoes and made syrups. we ate fish. we used to know how to do this. nobody knows how to cook, true? so when we teach this course in school, one of the outcomes is everyone is going to learn how to cook and farm. it is going to be a beautiful outcome of this core curriculum in ego gastronomy. edible education. sounds a little too gastric. it really says what it is. it is a huge, beautiful subject that we need to be studying. >> are people teaching this stuff? new york university? >> slow food university. >> there is actual slow food university? >> university of the gastroano, ma'amic sciences. they send students around the world to intern. >> is berkeley teaching any of these things? god for bid, stanford? [laughter]. >> all of the forestry programs. i mean, definitely, we have michael po

. >> i have been doing a peach and vanilla salad.will put together a taste of the lafayette art and wine festival. coming up later on in the show? >> a look right now at our forecast. we had this unusually cool system. we are looking at a chance of showers for this weekend. for saturday. the best chance of showers in the north bay at this point. the east bay. south bay. and dry, partly cloudy skies. cooling into the mid 70s. that is the best chance for the north bay, south bay. to get the chance. scattered showers. now a look at -- we head into 1:00 p.m. saturday. low 70s. mid 70s by the afternoon. as -- the wineries will be out. microbroou microbrews. plenty of music. off mount diablo boulevard. we kind of have our kitchen outdoors. ladies. i know i scare you. going to have a tan. and i an going to be cooking something up later on as we mentioned. yes. >> a good distance from here. >> thank you, jeff. >> coming up, the rocky mountainp choer crash. >> violent threats on the eve of an historic election in afghanistan. with 15% of the

how many more calories are in the fried chicken fingers versus the chicken salad and make your choice based on that. it's with the goal of trying to get their friends as healthy as they are. >> sadly people will argue the healthier food is more expensive. school districts when they cut back, is this an area, the cafeteria, an area that gets sliced and diced. >> absolutely. whenever you cut budget in any part of school it seems like so many other parts are affected. the solution that the director suggested for atlanta public schools and their nutrition services she, was suggesting to look locally and to talk to local farmers and also do a bit of menu forecasting to find out what's popular among students so you're bringing in local foods that they'll actually eat. >> they see it and it's part of their lives. you will eat better at school because you eat better at home. they have to go in tandem. did the kids say anything like that? >> dr. hughes and the students were talking about how it starts in the home. some were talkingto us about how they were family issues that because of the hea

each includes our 50 item endless salad bar and start at just $9.99. now at the sizzler.m the bay area's news station but this is kron 4 news of 4:30 >> at 4:30 a beautiful holiday most people are off but the a lot to in july. >> is a great day out there with plenty of sunshine [laughter] >> and they are warm but not to war. with the '90s, we are used to that for that time of year not to warm. with '