tv CBS News Sunday Morning CBS November 21, 2021 7:00am-8:30am PST
captioning made possible by johnson & johnson, committed to improving health for evnehe ♪ ♪ ♪ >> pauley: good morning. i'm jane pauley. and this is a special edition of "sunday morning." it's the food issue. our annual look ahead to thanksgiving, a celebration of food, glorious food. thankfully, this year, vaccines will allow most of us to gather around the table again. and, given our growing taste for a greener diet, some of those
beloved thanksgiving side dishes are suddenly taking center stage. leading ben tracy to ask, "where's the beef?" >> meat not necessarily what's for dinner. americans are now increasingly trading beef for vegetables, and a new crop of online foodies is cooking up what's known as a plant based diet >> you say the word vegan or plant based and people are i don't eat that. ? >> later on sunday morning, a heart tea serving of veggies. >> knew movie takes on a thanksgiving staple. the family drama that can unfold around the holiday table. tracy smith is talking turkey with the all star cast. >> for most of us, it just wouldn't be thanksgiving without
a little family drama. >> coming up here we go >> a new movie serves it all up. a family dinner with this family. coming up on sunday morning. >> sunday morning. >> once upon a time, a cafeteria called the automat seemed like the face of the future. mo rocco takes us back. >> let's pure, there's reason the automat is celebrated in song. it was the crem de lacrem >> we could see something and say that my looks fobs and you pick out a pie >> a slice of the past, ahead on sunday morning. >> it's a top rated song, a dance, and just about everywhere, lee cowan has the tale behind the tune. >> fancy.
some call it the applebee song. but it wasn't written as a jingle. it was a heart felt country let's be clear. >> that's exactly who we are, we're very simple fancy for us >> the man behind fancy lock who whetted our appetite for more, ahead on sunday morning. >> it's a little early for happy hour but the drinks, are will tell us about might bring a smile to your face, cheers. >> blame it on the alcohol was a hit for t-pain, the grammy winning singer, perhaps it's no surprise he knows how to mix unusual cocktails. >> if you can make a drink with ice cream, i encourage it. later on sunday morning, happy hour. >> glues, the all dressed up. jonathan vigliotti complains of explains while all bottled water
>> pauley: thanksgiving turkey is as american as apple pie but ben tracy reports a growing number of us are passing on the meat and saying please pass the vegetables. >> did you ever think automated be making jack fruit tacos for lunch >> absolutely not. four years ago i didn't think i would be vegan, who knew. >> if you were looking for someone to spread the gospel of planned based eating, tabitha brown would have been an unlike messenger >> what was the kind of food you grew up on. >> everything, i i'm from north carolina, i ate a little bit things should not have eaton, fried food, pork, beef, chicken. >> what did you think of vegans >> i honestly thought it's for white people, white women do yoga maybe in a colt. it's just way of thinking. >> tabitha brown now believes giving up all animal products and going vegan herself is what finally ended her bouts of
chronic pain and fatigue >> but she never could have imagined what would also happen. >> and by can things happen, i could have never thought of this >> she took her daughter's advice and started putting videos on tik tok, a healthy mix of what to meat, seasoned with a dash of how to live. >> have a good one, don't be messing. >> the videos ranked up millions of views, she has a best selling book, feeding the soul, and several corporate partnerships. >> my goal is not to judge anyone. or force my lifestyle on anyone. my goal is simply to share what it did for me and representation matters, right? now when people think of vegan, they also think of a black woman with an afro. >> just 5% of u.s. households or vegan or vegetarian, but these days there are plenty you might call plant curious. many omnivores are now swapping out meat for vegetables. make you dance a little bit.
>> in a diet often called plant based. >> that's really good. >> or even >> it doesn't taste like fruit. >> flex tarian >> it's a huge trend, marie molde is a food trends animal at datassential. about 25% of americans now eat a flex tarian diet and t a bad is one of the faster grg te menus up 5% four years, a lot is thanks to plant based meet alternatives beyond impossible burgers have proven it's possible to make plants taste like meat. invasion spreading throughout the supermarket. >> name an animal protein or product and now there's a plant based alternative. >> 71% of consumers have tried a plant based meat. and more than half say they're willing to pay more for it. >> there are two major reasons why people are turning to plant
based foods, the first is health. and the second reason and this is a major one -- is that plant based eating is thought to be better for our planet, and better for the environment. >> global food production produce as third of all human caused greenhouse gas emissions contributing to climate change and raising animals for food, especially cows, accounts for nearly twice at much planet warming emissions as plant based foods. >> nobody wants to be told whatnot to do. they want to be given a solution resolve mackay is the co founder and cordinary cares of dangering foods, a company creating a plant based chicken products headquartered in california far from mackay's native scotland. >> i gave up eating red meat but a ton of chicken. >> are you trying to convert people from real chicken to this our mission is of course, to rethink chicken from the food system, how do we do that? we go after the chicken lover,
go after you. >> the average american eats by 100 pounds of chicken every year. that's 8 billion chickens mostly raised in large refresh your recollection farms, daring is made from soy protein and designed to replicate the texture of the real thing. >> it does have the same texture and taste. >> dangering launched the first product into the already crowded alternative children market lend two years ago, it's now in more than 6,000 retail stores >> what is the product you need to come up to addition erupt >> the chicken cutler is pretty >> ron wonders, what if we just simply enjoyed eating our vegetables? >> >> people want real food, it should just be real food and not pretend to be something it's not
>> he's the founder of shouk, a train the israeli restaurants in washington, dc, where the food, including the famous burger is proudly plant forward. >> the objective is to reconnect with plant world and eating more vegetables then why go through all this effort to hide it. our philosophy is do exactly the opposite, to demonstrate to people. >> nussbacher said protecting the planet for future generations is his motivation to put plants at the center of our plates. >> i have two young kids and unlike elon musk, i don't want my kids or future grandkids un
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>> veniero's is one of the oldest bakeries in new york city, opening its doors in 1894. but when the pandemic hit last year, owner, robert zerilli had to find a new recipe for success. >> goldbelly saved us. because i'm going to plan on doubling my orders. >> doubling because of goldbelly. >> goldbelly takes regional cuisine national. through its website, customers can order from air anywhere in the country, shipped on-site at restaurants and shipped directly to door steps >> our mission is to bring people comfort through food, whatever they dream of, wherever they are. >> joe aril is goldbelly's ceo and founder. >> what will i see on the website. >> most iconic american foods, key line pie from the florida keys, san francisco sour dough,
and then there's the top chefs, everybody from daniel boulud to danny myers restaurants, everything can be shipped you figure out the science, is it a kit? something fully prepare. >> philly cheese steaks, for example, like these from pats king of steaks are assembled, frozen and then shipped overnight. >> some of the things can be quiet expensive. >> we're not the cheapest. we're focused on the most magical food experiences, things that people dream of. >> ariel found company in 2013 but things began to heat you will during the pandemic. since march, 2020, the number of restaurants shipping with goldbelly jumped from a few hundred to nearly 1,000. >> is it a real tattoo >> it's real. . >> you did not. >> very passionate about
goldbelly. >> they were a game changer during the pandemic, we were able to hire people when everybody else was letting people off. >> looking be back was it one of the best year >> it was. >> brothers christopher and dominic bartoli, own bartoli's outside of chicago, goldbelly helped them cook up a way to ship their signature pizza and meatballs. >> why pepperoni >> it's underneath the cheese, it's chicago, not new york style. >> of course, goldbelly hasn't been the only delivery service restaurants relied on during the pandemic. but at a time when restaurant owners and goers face numerous obstacles, goldbelly insures geography is not one of them. >> it's part of our magic, any food, anywhere, any time. your skin from within? dupixent helps keep you one step ahead of eczema
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hits of the year. >> ♪. date night. catch some burgers with oreo shakes.& >> whipped cream on the top, two straws, i got you. >> fancy life put walker hayes on top of the country charts. >> and it put applebees on the tip of almost everyone's tongue. >> bourbon street steak and oreo shake and whipped cream on top. >> i think we thought this is either going to end your career or explode it but we didn't know. ♪, ♪. applebee, on a date night, bourbon street with oreo shake. whip cream >> it wasn't just the hook though. it was also the infectious dance that walker's daughter lee la invented to go along with it. >> it took me so long.d otthis. s like, cross middl. anhe wasl.
ft he posted it on tik tok, the song and the dance blew up. >> fancy like applebee's on a date night. with your bourbon street with oreo shake >> people everywhere started doing an applebee was quick to catch the viral wave. >> the oreo shake was actually off the menu when the song hit big. but applebee's has now been forced to put it back on. >> i can't wait to have grandkids, and bring them here and i'm just going to brag the whole team. be like this is good. you know why it lives here because i brought it back. >> fancy life wasn't written for a jingle more like a journal entry, he's an applebee's regular. >> walk up. >> and when you have six mouths to feed, fancy is relative. >> hey, hi. how are you all? >> he doesn't live in a mansion
in nashville. but a sensible home in the country, he and his wife moved here from alabama 17 years ago and walker got record deal almost immediately. >> what's so hard about this town? it's no big deal, i got a record deal, you know, they're dressing me in nice clothes, taking photos. and then i got dropped. >> and then he got dropped. again. >> every label in town passed on me several times to numb myself i drank a ton you know, while writing, while playing shows. >> he eventually found himself working the 4:00 a.m. shift at costco just a feed his family. >> but you never gave up writing. did you >> well, i wanted to. i began to feel like i was being a worse father by continuing to chase this dream. like am i being a good dad or is it time to grow up? he got sober stopped worrying about
radio play and began writing song that is mattered to him. >> and that was kind of a reckless abandon to the things emotl.>> ape. >> and rsonal. >> i got coke in my bourbon, i the charts than anything he had written before. he was riding high. then tragedy struck. >> what would have been the couple of seventh child, oakleiqh died at birth. >> i was two years sober and i drove to a bar and i just wanted to get in a fight. i just wanted to get hammered and get in a fight. but lord had other plans i didn't have my wallet. he went to an aa meeting instead. >> coffee cup, cold and black. wishing had shot of jack. walker has been writing about what he fears and what he loves.
>> trying to write songs the love of the country ♪. ♪. i'm just trying to stay out of aa. >> his family may not be fancy but they sure know how to celebrate dad who, after all these years, finally had his fancy dream come true. >> too tough. double platinum. yeah, that's crazy. eosinophilic asthma. vere nucala reduces eosinophils, a key cause of severe asthma. nucala is not for sudden breathing problems. allergic reactions can occur. get help right away for swelling of face, mouth, tongue or trouble breathing. infections that can cause shingles have occurred. don't stop steroids unless told by your doctor. tell your doctor if you have a parasitic infection. may cause headache, injection site reactions, back pain, and fatigue. ask your doctor about nucala. find your nunormal with nucala. achoo!
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>> pauley: there's water and then there's up with a man who can tell the difference. >> there's so many amazing different varieties of water. >> before you write off what's happening inside this swanky west hollywood hotel as so la, >> it's a natural water. >> there's something you should know about martin risa, his pallet is considered so extraordinary the u.s. government gave the german native the rare so-called einstein visa to share his skill with americans. >> water without doesn't exist, every water has a taste profile. >> risa is america's first certified water somalia, and one of 250 in the world. like wine, riese studies the unique albeit subtle flavors of
bottled water >> water, from the figi tastes differently than a water hard invested in the black forest in germany, it's universal solvent, it will out different minerals >> you're tasting the landscape. >> yes. >> riese has a sixth sense for filtered spring water made him the but of jokes at late night talk show tables. >> it's water. i like people who say this is crazy because there's a chance for me to touch them on a different level, to say, wa a nute, give me the ch to explain that water is not just water. riese designs water tasting menus for restaurants which features family and lesser known brands he pairs with seasonal foods. >> the refreshments like pops in
your mouth. >> like figi water with a thanksgiving turkey >> they say figi water, really? you can find it anywhere. i say it's unique due to the very interesting mineral com six >> or is a sparkling spring water from idaho with a holiday ham >> i think some combination would be fun. >> riese's water recommendations range in price for a few dollars to a few hundred, like this bottle of glacier water, the only bottles he refuses to touch are those labeled as purified or distilled, this is highly process tap water, why should i drink that? i don't care about that. i want taste nature. >> then we have three >> and it's that thirst for nature that has some spending 75 bucks to attend riese's water tastings. >> did you ask anybody, hey you want to come to a water tasting
with me. >> i did and they kind of looked at me like, we'll drink our water at home. i was like all right. suit yourself >> not lost on anyone is the privilege of it all. globally, one in four people does not have access to safe drinking water. >> let's face the bigger picture, it's not drink nice water and fancy restaurants in beverly hills, i want to bring awareness to water. let's be thankful we have clean and safe drinking water on a daily basis accessible to us >> it's not just about taste about opening people's eyes >> absolutely.
and chrome doors. opened to reveal comfort foods to match mom's cooking >> pies, yes, the pies were fabulous. >> broadway legend chita rivera remembers >> have you have you ever seen anything like this >> no, never, i just remember it sparkling. >> reporter: the automat was for its time a marvel of modern technology, delivered by rotating drums constantly replenished by barely if ever glimpsed employees. >> these are the drums from the back side. >> these are the drums >> lisa hurwitz is the director of a new documentary, the automat. >> the name automat. it sounds futuristic. >> it sounds jetsons doesn't it >> it does sound jetsons >> i spent a bit of time >> hurwitz did much of her research here at the new york public library, which houses an
extensive collection of automat memorabilia. >> painting through these what was it like for you? >> i remember this feeling of excitement holding something that nobody had touched or seen for many, many decades. >> the documentary serves up history with a heaping side of nostalgia, with loom anywheres like secretary of state colin powell. >> i got excited about the salisbury steak j. supreme court justice ruth bader ginsburg. >> the food was delicious prices right. >> and comedy great mel brooks raps did i seeing. >> don't tell my mother this i like the ham and cheese. >> inspired by the automats of germany, joseph horn and frank hardart opened their first in philadelphia in 1902, expanding to new york. at their peak, there were nearly 200 locations. serving 800,000 people a day.
>> >> let me see. >> although automats only ever operated in new york and philly, they were immortalized by hollywood. on broadway and in song by irving berlin. >> let's have another cup of coffee and let's have another piece of pie. >> the nickel was the coin of the realm here. just one of them would buy what horn and hardart may have been most famous for, a steaming cup of coffee. >> there was nothing like the coffee at the automat. >> that coffee was so beloved, mel brooks wrote a song about it for the film. ♪. ♪. the coffee poured right out. >> reporter: but the automat was just as much about the place as the food. >> it looks like a ball room >> many people referred to them as palaces or palaces for the people. it would not be unheard of for
two completely different people from different backgrounds, different walks of life to be sharing a table. >> the automat was sort of our second home. >> chita rivera was just 17 when she arrived in new york to study dance. >> you make it sound so welcoming. you make it sound homey. >> it was it took the place of my mom and my family. >> she and her fellow dancers didn't have a nickel to their names. >> we would get a glass with lemon in it. fill it full of water. add sugar, and sit and have a free lemonade. you could stay there all day. >> you didn't have to spend a lot of money. >> no, you could make soup for free with the free hot water and the free ketchup. >> no surprise the automat thrived during the great depression, but after world war ii rising costs forced the company make a fateful decision, doubling the price of their
coveted coffee. >> people stopped going to horn and hardart and sales dropped enormously. >> it's hard for people today to appreciate it probably, 5 cents to 10 cents what's a big deal but people did react >> it was the talk of the town. >> today, horn and hardart is no more. >> gone is last link in a long old and admired chain. >> last location shuttered in 1991, but for those who lived it the memories are as warm as chicken pot pie. >> i loved the automat. i really did. it was a wonderful part of my growing's. the automat was a very special place, and it should be there today. he's really on his game. once-weekly trulicity lowers your a1c by helping your body release the insulin it's already making.
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. >> pauley: next destination on our menu, a spot on the heel of italy with pasta shaped like ears, intriguing? seth doane reports from puglia. >> the scene could not be much mortalian. a vespa lauren on the line and women making pasta, to know which part of italy look at the shape they're making if you can
see it. we've slowed down this video to see her forming orecchietta which means little ears. it's the pasta of puglia, a region known for olive trees, distinctive homes. which caputo said she's been making since six, good things she sees it as more art than work. >> because you see this mass transit form, she told us, it's magic in your hands. this pasta gleams like treasure on the streets where a number of women make orecchietta. caputo is the fourth generation in her family too bad there we were on be a fifth, she has sons. >> (speaking italian) >> the men here drinr, they do not make orecchietta. (speaking italian) >> there's this one woman,
nunzia we've been going there the last 20 years or so and buying orecchietta frommer had and learning to you to make it. >> can you make it >> are we being recorded. >> elizabeth written books on eating and dining out in italy and she and her daughter sophie are off for a week in italy for food tours to visitors, in the region's capital they stop where she set up shop or stage, show offers mystery and head shaking delight. >> you're used to seeing pasta made in a past ficio inside indoors, why on the street. >> originally the pasta we think of as the original pasta was dried on the street used the sun and wind. >> caputo said passers by once asked her mother whose is still never far if they could buy pasta and a business was born. >> for me, it's the gold of
puglia. >> the gold of puglia >> yes, yes, it's yellow. >> michele, fiore showed us how, in bari, selling just one size of orecchietta won't do. >> this is a little less small. medium, medium and a half, big one. we counted seven. which he'd better have in stock if he wants to keep his customers. >> you don't have this small? ok. >> do you really need all of these different sizes of orecchietta? >> yes. of course, you do. n all seriousness, elizabeth minchilli explains different sizes go with different sawss >> how does a type of pasta become so connected with a region of italy. >> well i think it has to do with every region, town has their own traditions and they
start with certain flour, certain economic conditions, and then they start and then they have ingredients that go with the past, so if the north you have more cream and butter and more cheese, whereas in the south it's a little bit poorer so you have more vegetable >> where do you rank orecchietta on your list of pastas as a cook? >> oh, i'm not going to go, i'm not going to weigh in on this. i love all pastas equally. from all regions. >> a dash of diplomacy also be a key ingredient in a country where food means so much. ♪. ♪ ♪. ♪. ♪.
sglch. >> pauley: we sent jim axelrod in search of the perfect cup of coffee and he found it. in the back of a new york city bodega. >> reporter: in the shadow of the manhattan bridge in brooklyn, he's restocking his supply of colombian beans for the coffee bar inside the grocery store he runs with his cousin. omar haimed. >> you can see lots of people coming in here to the coffee bar up at the front? and they're drinking colombian. right? >> yes. but when it comes to filling their own cups, forget the coffee bar. no, we have secret place. >> a secret place >> speak easy. >> the a coffee speak easy. >> yes, in back room coffee speak easy where they brew it old school. you can forget the colombian
beans as well. >> what do you drink in the back room. >> omar and khalid are from yemen which is also home they say to the world's best coffee. >> yemen coffee is the grandfather of all coffee >> how old is the tradition of coffee drinking in yemen >> so the coffee start in the middle of 14th century. >> ibrahim alhasbani is an eighth generation yemeni coffee. >> low acid it will not bother your stomach and there's a natural sweetness. do you think that is because of the soil or the sun or the kind of water >> all of this makes the yemeni coffee special. >> he estimates there are as many as 5,000 yemeni owned bodegas in new york city, just about every one with a back room where they keep the good stuff.
>> if i walked into theed bodega and said could i get a cup what would they say? if you're a friend, maybe they get from the back. >> take the bodega monif ziyad runs in east harlem. sure enough >> she wants black ice coffee. >> it's colombian up front. but in the back, this is all yemeni coffee. >> all yemeni coffee. >> ziyad keeps half a dozen different varieties in his back room, brought by friends and family visiting from yemen, some coursely ground, others no the as today, one doesn't need milk, another strong it will knock your socks off. >> double shot from starbucks or from duncan donuts you get one shot from this. >> that smells good. >> no sugar-month milk. just black. >> so if the yemeni coffee is
top shelf, it's different. that's off the charts. why not sell it up front? >> a civil war drought and spiking shipping costs sent yemeni coffee prices soaring, particularly problematic for alhasbani. one of the few that try to do taking it from the back room front counter. opening up qahwa house, a chain of yemeni coffee shops. >> what's it cost you to bring in a shipment of coffee beans. >> around $400,000. >> wait. the last shipment of yemeni coffee cost you $400,000. >> yes. ? if you were to get the same shipment, same size of colombian beans, what would that cost you >> 60,000. 60,000. >> which why, for the most part, yemeni coffee is for the for the
we save a lot. aaaaaahhhh! ohhh! (loud drumming) animal! aaaaaahhhh! for bundling made easy, go to geico.com. uh-oh... . >> pauley: small mexican restaurant in a small california city, but lilia luciano tells us its legacy can be found acr the country and around the world. >> along old route 66 in san bernardino, california, sits one extraordinary family kitchen. >> i remember almost as an
extension of my grandmother's kitchen or house. >> this is it how, how it's been done here since 1937. >> mike is the co owner of mitla cafe, opened by his grandmom in 1937. >> is where i would see her most frequently where i saw family most frequently and to me, it was not a restaurant. it was not a business. it was, it was just part of what made my family who they were. >>? after immigrating from her native mexico in 1928, rodriguez opened mitla cafe to quite literally feed her family and her growing neighborhood. >> it was like during the depression, so she knew what it was like to be hungry. and she told my mother the reason that she was opening up the restaurant is because she didn't want any of her family members to go hungry. >> patty oquendo is one of the grandkids and general manager >> what is this place like now who comes in here
>> it's like generational customers, sons and daughters of people that >> we come evethsu we come down after we getof church. >> what's the tradition with have on sundays >> hang over. >> enter through these old doors in the lines that divide us disappear, almost as fast as a hot plate >> state senators, congressmen, everyone comes here. >> a place to be seen. >> a place to eat. >> and she said one particular customer in the 1950's got more than just the tacos to go. >> the legend as i know it. across the street was a burger stand called dell's burgers and the owner glen bell, saw that my grandparents had a line to purchase taco, at the time, i think they were 25 cents each, he wanted to understand this food item and why people liked it so much and why it was so
popular, my grandparents kind of understood what he was doing and wanted to help him. >> so glen bell armed with her beloved hard shell taco recipe launched taco bell >> what does the family say about that? >> everybody has been fairly philosophical. i don't want people to think they weren't successful or taken advantage of. >> the generosity rippled beyond the treasures of the kitchen, for the years, it served as a gathering spot for community organizing even earning its place in the history of the fight for civil rights. >> one of the most important stories that i know about was the meeting of different community organizations that helped to desegregate public swimming policy in san bernardino. there were day of the week that mexican kids, kids of mexican decent could not swim in the local swimming policy. >> thosetid court case and decisichd he segrated allfo parks
and policy, a precursor for brown >> it was not just a place to serve food, it was a place for people to meet, talk, share ideas, and to move our community forward. >> what's going on here >> this is a burger sauce we make here. >> despite mitla's reputation for generosity, there is one thing they won't share. >> and this is the secret one that goes on the tacos or any of our other dishes. >> the recipe for their taco sauce. >> our most secret recipe, there are three people right now who can make it. including myself. and we try not to ride in the car together. >> for everything else, the door stays open. the tortillas are served fresh and the welcome warm as ever. >> it's always been about having the same spirit that my grandmother instilled in home, share a meal and we'll see you next time. ♪. ♪.
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tracy smith speaks with the cast of the humans. ♪. ♪. >> reporter: any of this look familiar? >> so inviting. >> yes, ok. >> the new film, the humans follows the most time honored recipe of all for thanksgiving dinner. food, family and a whole lot of drama. >> you think there's something wrong with me? >> the movie, out this week on show time, a viacomcbs company is about a family gathered at a couple of newly rented new york city apartment >> you need to line up against the window. >> steven and bean if he wouldstein are the couple she's her mom, richard jenkins the dad, amy schumer is the big sister, june squib is grandmom,
the apartment itself is a nightmare. >> we met up at the slightly more elegant gotham bar and grill in manhattan. >> what do you think it is about thanksgiving that lends itself to family drama? >> it is intense, thanksgiving intense. >> like i turn into a son when i go back home. >> that's your role? that's your >> that's my role. >> predesignated role >> and you have to like battle that, expand that, but like also honor that. >> i mean meal is nice. but basically, the things that i think about are the preparations with my sisters >> i love the food, obviously and i love seeing family members that i don't get to see that often but i don't really gravy and it kind of freaks me out. i hate where thanksgiving came from, just the rest of the origins of our country, the
colonization, but love casserole. >> and amy schumer might be able to make her own soon, her husband, chef chris fisher is teaching her to cook on tv. >> try this it's so good. >> sauteed in olive oil. >> have your cooking skills improved since you've done the show? are you getting better at this? >> no. no. pass it around. say what we're thankful for. and then smash it. the film mixes family trauma and tradition like smashing a peppermint pig and saying what you're greatful for, minus pig, we asked the cast to do the same. >> it's kind of as we're head nod thanksgiving. >> i'll go first, my publicist is like family -- to.
i am honestly grateful for life. feels nice to see you guys again. >> i am grateful for togetherness. i didn't get to see my partner for a over a year because of the pandemic and i think i'd really be together with all of the feelings that come together with people than ever be isolated ever again, so i am grateful for that. >> i'm grateful for this reunion for sure, it's nice to be back together. >> i'm grateful for my family and i say that because i don't know how i got this family. it's such a terrific group. my kids and their kids. it's kind of beautiful. that's what i'm thankful for. >> i'm also thankful for richard's family because honestly we can't stand him, it's nice that someone somewhere, ok.
i'm really grateful that i had the time to really check out my health and what was going on, and i treated my endometriosis and it's made me a completely different mother and person, and i can run with my son -- i don't but i could, you know, if i wanted to. but really, it's like kind of a miracle i was able to have a baby with how bad my endometriosis was, so i am so grateful of that. get to be a mom. >> the movie may be about one family. but in many ways, it's about every family. and a holiday that brings us together, whether we like it or the. >> depends on the thanksgiving. some are wonderful and some are, you wish they'd end, and now that i have more, i have grandchildren, we're trying to figure out who's coming where, when, and so been stressful. but i can't wait for it. ♪. ♪.
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the megasheet designed to prevent wrinkles in the dryer. cauliflower. >> pauley: sad misshapen fruits and vegetables? they get delivered as serena altschul explains. >> just south of san francisco, in the shadow of the santa cruz mountains, harvesting is underway. at lake side organic gardens. >> we grow over 42 different commodities >> juan gonzales is the farm's operations manager. >> cauliflower, broccoli, rutabaga, turn ups, you name it we probably grow it >> about 20% what's grown here will never make to it grocery store shelves. >> humans, we like pretty things, so when something is not
cosmetically appealing, it gets left behind in the field. >> that's because most stores won't sell produce with noticeable imperfections >> i visited a handful of farms and realized how much waste happened to do farm level, perfectly fine looking apples thrown away because they're too small or you know, they have look slight discoloration. >> those misif it apples, served as seeds for misif it's market. a delivery service bringing previously unwanted produce along with pantry items directly to your doorstep. be a hi ramesh is the company's ceo and founder. >> that one i think everyone got to see that's your perfect miss if it lemon. >> what's the difference between ugly produce and rotten produce? >> a misfit could be too small, large, sp other esthetic difference, it's shape add little funky, it could be
surplus or access, a lot of times farms will have an overabundance of a certain piece of produce >> but not rotten. >> definitely not spoiled or close to spoiled or anything like that. >> to date, miss fits market has rescued more than millions. a handful of other companies have sprouted up as well. and it's more than customers seeing green, ask juan gonzales. >> now that misfits is helping the farmer get more food on tables production is up, yield is up, everything is a win-win. >> reporter: lou bumper banks gives a new meaning to dress for success. >> if you turned on the tv in the 1980s or 90's, there was one
place where the hills were always green. life seem a little similar. >> in hidden valley, freshness is a way of life. >> hidden valley ranch, america's first and most popular ranch salad dressing. >> squeeze on the hidden valley ranch. >> and turns out, hidden valley ranch was an actual place, albeit a different looking one from the bottles. in the mountains outside of santa barbara >> it was wild california. >> this is ranch >> alan barker remembers the ranch and owner steve henson well >> steve had an artistic truth in the sense that he told people what they wanted to hear. >> fast talking plumber who made it big in alaska, henson had a bigger dream of owning a ranch which he knew he would call hidden valley. >> there was a bear rug in front of the fireplace.
>> he had i don't know how many tales about how he had killed this bear. in alaska. truth of the matter was he found the bear rug at the county dump >> as a teen, barker lived with the henson family and worked at the so-called ranch. >> i wouldn't call it a ranch had reality. there were no animals, crops, you know, it was a motel in the mountains. >> a motel that didn't have all that many customers. what it did have was steve henson's homemade salad dressing, which he called ranch, he was trying to make a low calorie substitute for blue cheese, from my memory, it was butter milk, miracle whipped, spices chopped up shall lot and pure nsg >> hidden valley ultimately failed as a motel but exploded as a mail order mic your own salad dressing business. which, the henson sold to clorox
in 1972. >> when you're tasting pro types of ranch there's a threshold, after about six, seven, eight prototypes you have to take break. >> lori well born, a brit who never tried the stuff until adulthood is in charge of how it tastes, the head of hand d for hvas it's called. >> it is a dip andresing, this is versus tell, you can cook with it. we've seen some bathing in hidden valley ranch at times. >> these day over on tik tok, ranch dressing is less of a salad dressing and more of a personality type. in fact. well born claims that ranch now out sells ketchup in america. quite the accomplishment for a salad dressing invented by a
plumber at a failed motel with a made-up name. >> cheers. cheers. >> cheers. cheers. getting notes of valley seems hidden, a ranch of some kind. zinkg clerk: hello, how can i? sore throat pain? ♪honey lemon♪ try vicks vapocool drops. in honey lemon chill. for fast-acting sore throat relief. wooo vaporize sore throat pain with vicks vapocool drops.
manhood looks different from guy to guy. but when yours bends in a different direction, you might feel bothered by it. so talk to a urologist. because a bend in your erection might be peyronie's disease or pd. it's a condition that involves a buildup of scar tissue. but, it's treatable. xiaflex is the only fda- approved nonsurgical treatment for appropriate adult men with peyronie's disease. along with daily penile stretching and straightening exercises, xiaflex has been proven to help gradually reduce the bend. miles chaelis michaelis michaelis cycle. sudden back pain reactions after treatment may occur. tell your doctor if you have a bleeding condition or take blood thinners as risk of bleeding or bruising at the treatment site is increased. talk to a urologist about what your manhood could look like. find a xiaflex-trained urologist at bentcarrot.com
>> for this master taster -- >> course. >> greeting tea involves math and multiple senses >> i think a bit soft. maybe bit stew? >> what is the zing? what is the color sparkle. >> for each parameters we will grade teas between one and 40. for a novice, zing means how much flavor hits your mouth. >> for me the zing feels like a five or six. for you? >> this is more like a 19. >> ok. i'm way off. >> but it's ok. >> it took michaelis years comparing hundreds of brews a day to detect the subtle differences. >> 39. >> his taste buds are so discerning british tea maker tetley insured them one and a
half million dollars. >> the person making the cup of tea isn't getting a win experience, we have oh make sure it's always consistent >> how consistent is it. >> very consistent. we've been doing this over 100 years. >> for each palate there's a flavor just right. >> food firms long relied on seen r seasoned, palates and focus groups to predict if we'd like a new product. >> scientifically objective. >> but the serious science is far from perfect. >> i'm not really tasting the bacon at all. are you kidding me? >> after all, we're only human. that's why tech companies are now trying to teach machines to taste more objectively and precisely than people. at ibm swiss lab, researcher patrick ruch invent an electronic tongue and under two
minutes, hyper taste ditch tithess the chemical information and compares it to other liquids. >> it's 53% likely this wine is from france. >> you can train the system to tell a strong coffee apart from a mild coffee, to a decaf, apart from an express o' >> the scientists say one day, it could tell us much more. >> is my drink safe? is it corresponding to the label on the bottle? it's about automation, it's about skill, and it's about speed. >> but mimicking our sense of taste isn't easy. our tongues have thousands of activate buds and also involves the nose, which uses hundreds of smell receptors that scientists say can distinguish at least a trillion odors. in silicon valley, it's cloned that genes behind almost all of those receptors to measure how
they respond. >> you're trying to create a taste and smell. >> exactly how we can give that information back to the companies to say here's how you can change your recipe to better suit the consumers that you're going after. our goal is not to put any current flavorists or perfumists out of business, now they have tools to be able to do things they were never able to do before >> thin, soft, dull. >> back at tetley, he said technology can't beat human's ability to taste and create at least not yet. douthett that a computer one day can be more objective than you, more accurate? >> do i think it will ever be possible? hopefully not in my lifetime. >> after your lifetime? >> never say never.
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. we join her at the barge. >> reporter: i'm sitting at a bar and t-pain is my bartender, he made us drinks, we drunk them, >> drinks, drinks, drunk, drunk >> the grammy winning performer t-pain made big hits like bartender. and blame it on the alcohol. but he's best known for helping to popular rise a vocal technology call auto tune >> you couldn't turn on a radio station without hearing >> it's everywhere, cartoons, commercial, everywhere. >> t-pain.
>> some people hated the event. but for t-pain, who was born faheem rasheed najm in north florida auto tune meant freedom. >> i always wanted to sing but you were seen as soft or not a man. >> as fans of the celebrity singing competition, the masked singer already know, t-pain even dressed as a fuzzy cyclops can actually sing. >> were you obsessed with music as a kid, i was obsessed with the idea that music made my dad happy. one day, an army commercial came on and i harmonized it. his eyes lit up >> his latest is a book about cocktails. >> i know when i'm the most happy, i'm drinking, let's do
that. >> how does a book release compare to an album release >> it's so different. on this matter going to barnes and nobles as a kid and nevering that i'll have a book if here one day. it's not a realistic dream of mine, but you know, book signings, like i never knew like album signings. >> you mentioned when you're drinking you don't like listening to hip hop or rand b >> i don't, i'd rather no lyrics >> you want people to open up this t-pain book, maybe turn off the t-pain music, put on smooth piano music or something enjoy. >> jam is the best with the entire book. >> the book written, contains recipes complicated. >> soul on fire, you have to make cinnamon syrup, which is a 48 hour long process requiring ruin stirring. it's a big project. you got to really want these drinks >> what will you make me
>> a 5:00, named of one of t-pain's hit singles. >> conversation got boring. >> this involves ice cream. are you a fan of beer? i'm a big fan of beer. >> i'll be honest, i usually conse be i >>, llo it together. >> add to the beer and ice cream bourbon and a cinnamon schnapps called gold >> you'll have a 5:00 the way t-pain likes it >> this whole drink is an excuse to eat ice cream, like a grown-up milk shake >> it calls for toppings, at least according to his book. >> top this off with whip cream, i hate whip cream. i'll take a little bit of whipped cream,000 i will give you a little bit. >> don't go crazy. >> have gold flick here for you. >> just a little. >> surprisingly, >> it's kind of a brown sugar. >> the roastyness of the stout mixing with cinnamon flavor, get
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. nature on sunday morning is sponsored by subaru. love it's what makes subaru, subaru. we leave you this sunday in ohio at metro park's toledo, where the turkeys are keeping a low profile. i'm jane pauley we wish you the happiest of thanksgivings, please join us when our trumpet sounds again, next morning. ♪. notes. ♪. let's have another cup of coffee and let's have another piece of pie. ♪. ♪.
captioning sponsored by cbs >> brennan: i'm margaret brennan in washington. today on "face the nation," we'll check in on the challenges facing america as we prepare to count our blessings this thanksgiving. president biden used the time-honored tradition of the turkey pardon to celebrate the house approving his roughly $2 trillion social and environmental spending package, and the signing of his $1.2 trillion infrastructure package. this year's winners, named after one of america's favorite lunches, may have escaped the thanksgiving dinner table, but not the presidential wisecracks. >> turkey is infrastructure. peanut butter and jelly are going to help build back the butterball. instead of getting basted, these two turkeys are getting boosted. >> brennan: up on cap