>> Osgood: GOOD MORNING I'M CHARLES OSGOOD THIS IS SPECIAL EDITION OF "SUNDAY MORNING."
IT'S THE FOOD ISSUE, OUR ANNUAL
INVITATION TO EAT, DRINK AND BE
MERRY.
WHEN IT COMES TO FEASTING, MORE
AND MORE AMERICANS THESE DAYS
ARE ENJOYING FOOD THAT'S HOME
GROWN.
OR AT THE VERY LEAST, FOOD THAT
COMES FROM THE FARM RIGHT NEXT
DOOR.
BOB STRASSMANN WILL BE REPORTING
OUR COVER STORY.
>> OUTSIDE ATLANTA THERE IS A
NEIGHBORHOOD FIT FOR A FOODIE
WHERE THE DISTANCE FROM FARM TO
TABLE TO JUST 50 FEET.
>> HORNET IS THE FARM TO THIS
COMMUNITY?
>> I THINK IT'S VITAL.
IT'S THE CENTERPIECE OF THE
COMMUNITY.
>> LOT OF PEOPLE ARE SAYING THAT
FARMS ARE THE NEW GOLF COURSE.
>> IT'S A BEAUTIFUL DAY IN THE
AGRO HOOD AHEAD ON SUNDAY
MORNING.
>> Osgood: ALSO ON THE MENU
TASTY TREATS FROM THREE AMERICAN
CITIES OFFERED BY SUSAN SPENCER.
THEN ON TO JANE PAULEY AND LOOK
AT ONE TOP CHEF'S RECIPE FOR
SUCCESS.
>> YOU CALL IT THE ROOSTER.
>> YES.
>> WHERE.
INTERNATIONALLY RENOWNED CHEF,
MARK SAMUELSON BROUGHT HIS
INSPIRATION.
>> YOU'VE BECOME A HARLEM
AMERICAN.
>> I'M A HARLEMITE.
>> I LOVE THAT.
YOU GOT GREASE ALL OVER YOUR
FACE.
>> WHAT ASSIGNMENT?
>> LATER ON "SUNDAY MORNING."
>> Osgood: IS IT GOOD ENOUGH
TO EAT.
WHEN IT COMES TO THE DISHES SETH
DOANE HAS BEEN EYEING IN JAPAN.
>> THERE ARE SOUVENIRS FOR SALE
AND COOKING CLASSES FOR
TOURISTS.
BUT THE INGREDIENTS MIGHT
SURPRISE YOU THIS SOFT SERVE IS
ACTUALLY SILICONE CAULKING.
THE HOT FUDGE SPELLS LIKE
PLASTIC.
IT CAN TAKE DAYS TO PREPARE BUT
YOU'D NEVER WANT TO EAT IT.
JAPAN FAKE FOOD INDUSTRY AHEAD
ON "SUNDAY MORNING."
>> Osgood: SPENDING TIME IN
THE KITCHEN THIS MORNING WITH
ACTRESS CLORIS LEACHMAN.
SHE'S WELL-KNOWN FOR THE MANY
ROLES SHE PLAYS.
LESS WELL-KNOWN FOR THE DIET SHE
SWEARS BY W. TRACY SMITH WE'LL
PAY HER A VISIT.
>> FOR OSCAR WINNING ACTRESS
CLORIS LEACHMAN LIFE IS BETTER
AS A VEGETARIAN.
>> DO YOU MISS BACON?
>> I COULDN'T EAT MEAT NOW IF
YOU GAVE ME A MILLION DOLLARS.
>> AND SHE RAISED A FAMILY
WITHOUT IT.
LATER ON "SUNDAY MORNING" THE
LEGENDARY CLORIS LEACHMAN.
STILL COOKING.
COME ON.
YOU ARE A LEGEND.
>> I'M STILL SHORT.
>> Osgood: FAIR WARNING HIS
CONTRIBUTION TO THE FOOD ISSUE
THIS MORNING ARE MO ROCCA IS
GOING BANANAS.
>> SOMETHING YOU MIGHT NOT KNOW.
AMERICANS EAT AS MANY BANANAS AS
AN ELSE AND ORANGE COMBINED.
THAT'S A FACT.
>> WORLD'S NUMBER ONE FRUIT BY
FAR, OLDEST CULTIVATED FRUIT IN
MANY PARTS OF THE WORLD THEY ARE
ESSENTIAL PART OF THE DIET.
>> WE'LL LEARN A BUNCH OF OTHER
STUFF ABOUT BANANAS LATER ON
SUNDAY MORNING.
YOU KNOW A BUNCH IS CALLED A
HAND, EACH BANANA IS A FINGER.
IT'S TRUE.
>> Osgood: WE'LL HAVE THOSE
STORIES AND MORE FIRST HEADLINES
FOR THIS SUNDAY MORNING THE
2nd OF NOVEMBER, 2015.
PEOPLE ACROSS THE UPPER MIDWEST
ARE FIRING UP SNOW BLOWERS,
REACHING FOR SHOVELS.
UP TO 20 INCHES OF SNOW HAS
FALLEN.
AFTER THE STORM TEMPERATURES
PLUNGED, SOME AREAS COULD REACH
ZERO OR BELOW TODAY.
LOUISIANA VOTERS HAVE CHOSEN
THEIR NEXT GOVERNOR, DEMOCRAT
JON BEL EDWARDS.
UPSET REPUBLICAN DATE VITTER WHO
WAS FAVORED TO WIN.
MAKES EDWARDS THE ONLY
DEMOCRATIC GOVERNOR IN THE DEEP
SOUTH.
FIVE PEOPLE ARE RECOVERING FROM
INJURIES AFTER A FIRE ONE OF THE
TALLEST SKYSCRAPERS IN THE
COUNTRY.
AN APARTMENT ON THE 50thER
FROM OF CHICAGO'S JOHN HANCOCK
CENTER.
HERE IS TODAY'S WEATHER,
SCATTERED SHOWERS ARE EXPECTED
FROM FLORIDA TO MAINE, SNOW
COULD FALL FROM NORTHERN
MINNESOTA TO WESTERN NEW YORK.
DRY BUT COOL MOST EVERYWHERE
ELSE.
THANKSGIVING WEEK, MOSTLY SUNNY
AND CLEAR THE EAST, CHILLY WEST,
STORMS COULD SNARL THE TURKEY
TROT HOME.
CLOOP H
>> Osgood: HOME GROWN FOOD, INCLUDING TABLES IN THE COMMUNITY MARK STRASSMANN
VISITED FOR OUR SUNDAY MORNING
COVER STORY.
>> ALL YOU FOODIES TAKE A CLOSER
LOOK.
THIS TREE-LINED SUBURBAN STREET
MIGHT LEAD TO HEAVEN ON EARTH.
>> I WOULD SAY THAT PROBABLY
80% OF THE FOOD THAT WE EAT
COMES WITHIN FIVE MILE RADIUS OF
THIS HOUSE.
>> THESE PEPPERS.
THEY COME FROM --
>> COMES FROM 50 FEET AWAY.
>> CLAY JOHNSON AND ROSLYN
LEMIEUX MOVED THEIR FAMILY HERE
FROM WASHINGTON, D.C. TWO YEARS
AGO.
THEIR FIVE BEDROOM, FIVE
BATHROOM HOME SITS 40 MINUTES
SOUTH OF DOWNTOWN ATLANTA THEY
BOUGHT HERE FOR THE CLOSE KNIT
NEIGHBORHOOD.
AND THIS ORGANIC FARM RIGHT
BEYOND THEIR BACK YARD.
>> WE HAD FRIEND FROM NEW YORK
CITY COME DOWN HERE AND ASK US
IF IT WAS DECORATIVE.
DID THEY PUT THOSE HAY BALES IS
THAT HEART INSTALLATION?
¶
>> BUT THIS ISN'T GREEN ACRES.
OLIVER AND LISA DOUGLAS TRYING
THEIR HAND AT FARMING.
JOHNSON AND LEMIEUX ARE
TECHNOLOGY CONSULTANTS LIVING IN
A DEVELOPMENT CALLED, SERENBE.
MORE THAN 200 HOMES AND GROWING.
THE BIG DRAW HERE IS NOT SWIM,
TENNIS OR GOLF BUT REAL WORKING
FARM.
>> TO BE CLEAR WE'RE NOT
ROUGHING IT.
LIKE THAT FARM IS CARED FOR BY
PROFESSIONAL FARMERS.
WE BUY THE FOOD.
WE'RE LUCKY TO BE SO CLOSE TO
IT, BE ABLE TO BENEFIT BUT WE'RE
NOT HAVING TO GO OUT THERE AND
HOE THE FARM.
>> PEOPLE LOVE THE IDEA OF
SITTING ON THEIR BACK PORCH
WATCHING THE FARMERS.
>> STEVE IS SERENBE'S DEVELOPER.
>> WHERE DID YOU GET THE IDEA OF
PUTTING A FARM, WORKING FARM IN
THE CENTER?
>> I GREW UP ON A FARM, MY
FAMILY IS GENERATIONAL FARMERS
FROM COLORADO.
>> HE HAD OPENED MORE THAN 30
RESTAURANTS WHEN HE BOUGHT 60
ACRES OF FARM LAND IN 1994.
AND GRADUALLY THAT FARMLY FARM
BECAME SERENBE.
HE WAS NERVOUS ABOUT URBAN
SPRAWL AND DECIDED TO DEVELOP A
COMMUNITY HIS WAY.
TODAY, SERENBE HAS 1,000 ACRES,
ITS CLUSTERS OF HOME ARE
SURROUNDED BY WALKING TRAILS AND
HORSE STABLES.
BUT AT THE CENTER OF IT ALL, 25
ACRES SET ASIDE FOR AGRICULTURE.
>> THEY WERE SOLD IN 48 HOURS.
THE NEXT GROUP IN SIX WEEKS.
I REALIZED THERE WAS ACTUALLY
THE MARKET DEMAND FOR WHAT WE
WERE TALKING ABOUT.
>> AS AN APPROACH.
SERENBE GREW FROM THE SAME FARM
TO TABLE MOVEMENT THAT HAS
CHANGED RESTAURANT MENUS AND
BROUGHT FARMER'S MARKETS TO MORE
NEIGHBORHOODS.
THIS COMMUNITY PLANTED ITSELF AT
THE FOREFRONT OF THE LATEST
DEVELOPMENT TREND.
THE AGRI HOOD.
>> IT'S ABOUT USING ARMS AND
AGRICULTURE AS AN AMENITY.
>> ED McMAHON IS RESEARCHER AT
THE URBAN LAND INSTITUTE IN
WASHINGTON, D.C.
>> WHEN I FIRST STARTED
FOLLOWING THIS, YOU COULD COUNT
THE NUMBER OF DEVELOPMENTS ON
BOTH HANDS.
TODAY THERE ARE LITERALLY
HUNDREDS, I HEAR ABOUT NEW ONE
VIRTUALLY EVERY WEEK.
PUTTING A FARM IN THE MIDDLE OF
DEVELOPMENT RELATIVELY LOW COST,
SOMETHING THAT SEEMS TO RESONATE
WITH LOTS OF PEOPLE SO I THINK
WE'RE GOING TO SEE A LOT MORE OF
THESE PROJECTS GOING FORWARD.
>> AGRI HOODS ARE POPPING UP
LIKE PEPPERS COAST TO COAST, THE
CANNERY NEAR SACRAMENTO HAS 7.A
ACRE FARM.
PRAIRIE CROSSING OUTSIDE CHICAGO
IS ANCHORED BY 100 ACRE FARM.
AND JUST OUTSIDE WASHINGTON,
D.C. YOU'LL FIND WILLOWS, WITH
300 ACRES SET ASIDE FOR FRUITS
AND VEGETABLES, CHICKENS AND
GOATS.
BUT AGRIHOODS ARE OFTEN LUXURY
LIVING.
THE AVERAGE HOME IN SERENBE
COSTS ABOUT $700,000.
FIVE TIMES MORE THAN OTHER HOMES
IN THE AREA.
SERENBE RECENTLY BROKE GROUND ON
200 NEW HOMES AND WHEN COMPLETE
IS EXPECTED TO HAVE 1200
RESIDENTS.
>> MOVING HERE THEY WANT TO BE
NEAR THE FARM.
THEY WANT TO OVERLOOK IT.
>> 29-YEAR-OLD ASHLEE ROGERS IS
SERENBE'S FARM MANAGER.
>> I KNOW MOST OF THE FOLKS IN
THE COMMUNITY.
THEY CAN COME UP TO ME ONE DAY
AND SAY, I MADE THAT DINNER LAST
NIGHT.
THAT WARMS MY HEART.
>> ROGERS GREW UP IN SUBURBAN
DETROIT SHE FEELS A SPECIAL
CONNECTION HERE.
HER HANDS IN THE SOIL, HER HEART
IN THE COMMUNITY.
>> I LOVE WHAT I DO.
I THINK ABOUT CHARLES THAT LIVES RIGHT THERE ALL THE TIME. JUST HEARING HIM SAY, HEY,
ASHLEE, LIKE KNOWING THAT HE
CARES ABOUT WHAT I'M DOING I CAN
AFFECT HIM, HE CAN COME AFTER
SCHOOL AND PICK RADISHES WITH
US.
HIS PARENTS SAY, THANK YOU, YOU
MAKE SUCH AN IMPACT ON HIM.
LIKE, WHERE ELSE CAN I DO THAT?
>> HOW IMPORTANT IS THE FARM TO
THIS COMMUNITY?
>> I THINK IT'S VITAL.
IT'S THE CENTERPIECE OF THE
COMMUNITY.
WE'LL SPEND TWO TO THREE HOURS
AT THE FARMER'S MARKET ON
SATURDAY NOT JUST BUYING
VEGETABLES, THAT TAKES 15
MINUTES BUT CHECKING IN WITH
NEIGHBORS, SEEING HOW EVERYONE
IS DOING.
IF YOU REPLACE THAT WITH A GOLF
COURSE LIKE, WE WOULDN'T LIVE
HERE.
>> CAN THIS MODEL BE DUPLICATED,
REPLICATED IN OTHER PLACES?
>> I WOULD HOPE SO.
I REALLY HOPE SO.
THE SUBDIVISIONS I HOPE THAT IS
AN ERA WE CAN HAVE THIS
COMMUNITY, NOT A SUBDIVISION.
>> Osgood:
>> Osgood: ONE THING TO ASK A COFFEE HOUSE BEEN RUSS THAT WHAT'S BREWING.
BUT TO AN ARTIST?
IT DOES.
>> SOMETHING IS ALWAYS BREWING IN THE STUDIO. >> I THOUGHT IT MIGHT HE BE FUN
TO PUSH THE LIMIT A LITTLE BIT.
>> LITERALLY HE PAINTS WITH
COFFEE AND TEA.
LIKE IN A TUBE.
>> NO FUN.
>> THIS GRAPHIC DESIGNER USED TO
PAINT THE OLD FASHIONED WAY.
UNTIL THE DAY HE BECAME
FASCINATED BY HIS CUP OF GREEN
TEA.
>> I THINK, I WONDER IF I CAN
MAKE THIS INTO A PAINTING MEDIUM
WHAT THAT WOULD BE LIKE.
>> THEY WERE EASY ENOUGH.
BUT KEEPING OTHER COLORS STABLE,
NOT SO MUCH.
>> WHAT IS THE HARDEST COLOR TO
MAKE STICK?
>> HARDEST COLOR IS MAKE STICK
PROBABLY THE REDS.
>> ARE YOU STILL WORKING ON
MASTERING THE REDS?
>> I RECENTLY JUST GOT IT.
>> JUST GOT IT?
AFTER HOW MANY YEARS?
>> THE PROCESS HAS BEEN ABOUT
TEN YEARS.
NOW I HAVE A FULL COLOR SPECTRUM
I CAN GET FLESH TONES, I CAN GET
PURPLE, SILVER, GREY, BLACKS,
WHITES.
THE WHOLE WORKS.
>> GETTING ALL THOSE COLORS
REQUIRES HIM TO BUY COFFEE AND
TEA FROM AROUND THE WORLD.
SHIPPED TO HIS HOME OUTSIDE
PITTSBURGH THAT HE SHARES WITH
HIS WIFE AND TWO CHILDREN.
>> THIS IS TEA THAT YOU ONLY GET
FROM THAILAND.
>> THE BLUE FLOWERS.
>> IT'S BLUE, ALL RIGHT.
>> HERE WE GO.
TASTES GOOD.
IT'S A REALLY DELICATE FLAVOR.
THIS IS YOUR BLUE, THERE IS NO
OTHER TEA THAT GIVES YOU THIS
COLOR THAT YOU NEED?
>> NO.
>> THE ACTUAL PAINTING REQUIRES
A BIT OF A JUGGLING ACT IN HIS
BASEMENT STUDIO WHICH DOUBLES AS
A SORT OF CHEMISTRY LAB.
>> I'LL SET THESE UP, WORK ON A
PIECE, YOU HAVE SEVERAL GOING AT
THE SAME TIME BUT I'M ACTUALLY
BREWING MAKING THE PAINT.
>> YOU'RE COOKING AND PAYMENTING
AT THE SAME TIME.
>> RIGHT.
>> LOOK CLOSELY.
THAT TEXTURED SURFACE IS
ACTUALLY COFFEE GROUNDS.
AND IT'S A GOOD GUESS THAT WITH
ALL THAT CAFFEINE AROUND HIS ART
WILL KEEP PERCOLATING.
>> ANYBODY EVER SAY, WHY DO YOU
DO THAT?
>> SURE, ALL THE TIME.
>> HOW DO YOU ANSWER THAT?
>> IT'S ALL ABOUT THE CHALLENGE.
IT'S ABOUT THE PROCESS AND THE
WHICHING SOMEBODY CAN LOOK AT A
PIECE IT MAKES THEM FEEL WARM
LIKE, A WARM CUP OF COFFEE IN A
COFFEE SHOP.
¶
>> Osgood: A LOS ANGELES CAFETERIA, OUR LEE COWAN HAS THE STORY.
>> EVEN THE TRAYS ARE LIKE --
WE DID A LOT OF RESEARCH WE
FOUND WHAT THE ORIGINALS WERE
LIKE.
>> THE TRAYS AT CLIFTON'S CAFE
TEARY DOWNTOWN, LOS ANGELES, ARE
ONLY TINY DETAIL IN RESTAURANT
THAT FEELS LIKE YOU WALKED INTO
THROW BACK THURSDAY.
>> WE HAVE ORIGINAL JELLO THAT
PEOPLE LOVED FOR GENERATIONS.
>> DEVELOPER ANDREW MEYER LAD A
CRUSH ON THIS QUIRKY OLD PLACE
FOR AS LONG AS HE CAN REMEMBER.
>> FIRST TIME I SAW IT WAS
ABSOLUTELY ASTONISHED.
WHERE YOU'RE TRANSPORTED.
>> CLIFTON IS NOTHING SHORT OF
INSTITUTION.
IT OPENED ON THIS VERY SPOT IN
1935.
BILLED AS THE LARGEST CAFETERIA.
IN THE DEPRESSION IT BECAME
FAMOUS AS THE CAFETERIA OF THE
GOLDEN RULE.
THE PROPRIETOR HAD A RULE NEVER
TO TURN ANYBODY AWAY.
>> NOT TO MAKE MONEY.
IT GAVE BACK THE COMMUNITY.
>> ALSO WANTED TO FEED THE SOLE,
HE TURNED HIS DINING ROOM INTO A
WOODLAND ESCAPE FROM L.A.'S
DOWNTOWN TROUBLES.
HE BUILT COLUMNS OF RED WOOD
TREES SPRAWLING OVER THE TABLES.
THERE WERE ROCKS AND SHRUBS
BURSTING FROM THE WALLS.
EVEN A TINY HE CHAPEL.
>> HOW MANY PEOPLE AT THE HEIGHT
WAS HE SERVING?
>> 15,000 A DAY.
AND 170 MILLION FOR THIS
LOCATION FROM THE TIME IT OPENED
UNTIL NOW.
>> IT DREW MORE THAN THE HUNGRY.
IT DREW THE ARTSY FROM THE LIKES
OF WALT DISNEY TO JACK, EVEN
SCIENCE FICTION WRITER RAY BRAD
BRAD BURY BECAME A REGULAR.
BUT L.A.'S DOWNTOWN BEGAN TO
DECAY SO DID CLIFF FORD CLINTON
HE'S.
THEY TRIED TO KEEP THINGS
AFFORDABLE BY 2010 THEY WERE
CONSIDERING CLOSING CLIFTON'S
DOORS FOR THE FIRST TIME IN 75
YEARS.
THAT IS WITH WHEN ANDREW STEPPED
IN.
>> ANYBODY TELL YOU THAT YOU
WERE CRAZY FOR TRYING TO DO
THIS?
>> BETTER QUESTION MIGHT SAY I
WASN'T CRAZY FOR DOING THIS.
>> MORE THAN $10 MILLION LATER,
NOW AS MUCH IN THE THAT HAVE
TEAR I CAN'T BUSINESS.
>> HOW DID YOU CONCEIVE OF THIS?
>> STRANGELY ONE OF THE FIRST
THING THAT I THOUGHT OF WHEN I
ACTUALLY WALKED IN.
GIANT TREE IN THE MIDDLE.
>> YES, 40 FOOT RED WOOD TREE.
SOARING THREE STORIES THROUGH
IT.
ALSO HERDS OF TAXIDERMY ANIMALS
EYEING DINERS AS THEY EAT.
THERE ARE COCKTAIL BARS TUCKED
AWAY ON ALMOST EVERY FLOOR WHICH
HE IS CAREFULLY CURATED WITH
CURIOSITY.
SOME LITERALLY OUT OF THIS
WORLD.
>> ACTUAL METEORITE.
4.7 BILLION YEARS OLD.
>> THROUGH ALL THE CHANGES HE
LEFT CLIFTON'S DINING ROOM MUCH
AS IT WAS.
>> I WAS FIVE YEARS OLD.
>> 84-YEAR-OLD REMEMBERS IT FROM
HER FIRST VISIT IN 1932.
>> MY MOTHER WORE A HAT.
IN THOSE DAYS, AND GLOVES.
GLOVES AND HAT WERE VERY
IMPORTANT.
>> REOPENED EARLY LAST MONTH,
CLIFTON'S MASSIVE KITCHEN COOK
UP ENOUGH CAKES AND SALAD TO
FEED MORE THAN 125,000
CUSTOMERS.
AND IN KEEPING WITH THE
TRADITION OF SOCIAL
RESPONSIBILITY, MANY OF THOSE
DOING THE COOKING WERE
THEMSELVES IN NEED OF HARD HELP
CAN EVER CLIFTON STYLE
COMPASSION.
BARBARA JAKE SOBS IN CHARGE OF
OUTREACH.
>> WE'VE DECIDED TO REACH OUT TO
THE COMMUNITIES, AT-RISK YOUTH
AND OTHER GROUPS AND OFFER
PEOPLE JOBS.
>> THOSE HIRES AMOUNT TO ABOUT
10% OF CLIFTON'S WORKFORCE.
MAY NOT BE HANDING OUT FREE
MEALS ANY MORE CERTAINLY HASN'T
STOPPED TRYING TO HELP.
>> THERE'S SOMETHING VERY
HUMBLING ABOUT BEING THE PERSON
WHO TAKES THAT LEGACY BRINGS IT
TO NEW GENERATIONS AND NEW
AUDIENCE.
>> CLIFTON'S SIGNATURE ALWAYS
BEEN THE MOST COMFORTING OF
COMFORT FOODS.
TURKEY AND STUFFING.
SERVED HERE EVERY DAY.
REMINDER THAT THE CAFETERIA OF
THE GOLDEN RULE THANKSGIVING IS
A DAILY OCCURRENCE IN MORE WAYS
THAN ONE.
>> Osgood: J
>> Osgood: A TRIO OF TREATS IS ON THE MENU. EACH AN AMBASSADOR FOR ITS
HOMETOWN.
PRESENTING THEMMAL LA CART AS
THE MORNING GOES ON.
SUSAN SPENCER OF "48 HOURS"
STARTS US OFF WITH SOUTHERN
COMFORT IN A SHELL.
>> WE LOVE THE PEANUT, WE THINK
YOU'RE GOING TO LOVE 'EM, TOO.
>> MEET CHRIS.
AKA THE PEANUT DUDE.
>> ALL NATURAL FRUITS, VEGGIES,
NUTS.
>> DEFINITELY A LITTLE NUTTY.
>> WE GOT TRADITIONAL AND CAJUN.
>> BOILED WHAT?
IF YOU'RE ASKING WHY WOULD
ANYONE BOIL A PEANUT, YOU'RE
PROBABLY NOT FROM THE DEEP
SOUTH.
>> THANK YOU, DARLING.
>> BOILED PEANUTS TAKE ME BACK
TO MY CHILDHOOD HERE IN
CHARLESTON.
>> THAT'S CHARLESTON, SOUTH
CAROLINA.
HOME OF THE SO-CALLED CAVIAR OF
THE SOUTH.
HE BOILS HIS NUTS IN HIS BACK
YARD.
BEEN PEDALING THEM IN HIS NUT
STAPPED ALMOST NINE YEARS.
>> WHAT SORT OF STAFF DO YOU
HAVE HERE.
>> ME AND MY DOG.
>> WHAT DOES YOUR DOG DO?
>> LOVES ME THROUGH IT ALL.
WANT A TREAT?
>> HAS RIGHT FROM THE START.
WHEN BIBLE WAS MAKING PEANUTS
SELLING PEANUTS.
>> THESE ARE JUST ABOUT DONE.
>> THESE DAYS HE SAYS HE CAN
BOIL OF FEW HUNDRED POUNDS ON A
GOOD WEEKEND.
>> CAJUN?
>> STEVE JOBS ONCE SAID YOU
CANNOT CONNECT THE DOTS LOOKING
FORWARD.
ONLY LOOKING BACK.
>> YOU SEE YOURSELF AS THE STEVE
JOBS OF THE BOILED PEANUTS?
>> SEE MYSELF AS THE STEVE
JOBS, TED TURNER, HENRY FORD,
GHANDI.
>> REALLY?
>> SHALL WE SAY, JOHN F. KENNEDY
OF BOILED PEANUTS.
>> DOESN'T TAKE MUCH TO BRING
HIM OUT OF HIS SHELL.
UNLESS TRY TO GET THEM TO
DIVULGE HIS SECRET FORMULA.
>> WOULD YOU HAVE EVER ASKED THE
FOUNDER OF COCA-COLA WHAT HIS
RECIPE WAS?
>> THERE IS NO OFFICIAL WAY TO
MAKE BOILED PEANUTS.
>> EVERYONE PUTS THE SALT IN AT
A DIFFERENT TIME.
THE HEAT HIGH AT DIFFERENT TIME.
>> POSSIBILITIES ARE ENDLESS.
>> I BELIEVE SO.
JUST COMES RIGHT OPEN.
PERFECT.
>> THIS CAN GROW ON YOU.
>> TAKE THE WORD PEANUT, THROW
IT AWAY, HAVE AN EXPECTATION
MORE OF LIKE A POTATO LIKE
TEXTURE.
>> OTHER PEOPLE LOOK AT THIS
SAY, EW.
>> THEY AREN'T FROM THE SOUTH.
>> MAYBE IT DOES TAKE A TRUE
SOUTHERNER TO APPRECIATE THE
LOWELLLY PEANUT FINER POINT.
>> DID YOU LIKE THIS FROM THE
VERY BEGINNING?
>> YES.
>> WHAT DO THEY TASTE LIKE?
>> BOILED PEANUTS.
>> SILLY QUESTION, WASN'T IT?
¶
>> Osgood: STILL TO COME.
>> Osgood: A RECIPE FOR SUCCESS ONE TOP CHEF HAS PERFECTED.
RECIPE THAT FEATURES A LIFE
STORY SPANNING THREE CONTINENTS.
HE TELLS HIS TALE TO OUR JANE
PAULEY.
>> EXCEED EXPECTATIONS.
NOT MEETING ANYTHING.
>> HE'S AUTHORED COOKBOOKS FROM
THE TV SHOWS.
>> MARCUS YOU ARE THE WEBER OF
--
>> FLAGSHIP RESTAURANT IS TRULY
DESTINATION DINING.
MARCUS SAMUELSON IS ANYTHING BUT
A CONVENTIONAL CHEF.
WHAT NAME WERE YOU BORN WITH?
>> MARCUS IS THE NAME I HAVE NOW
BUT MY FORT WORTH NAME WAS
KASAHON I WAS BORN IN ETHIOPIAN.
>> EVER BEEN TO SWEDEN?
>> NO.
>> WERE IT NOT FOR EPIDEMIC,
MARCUS MIGHT NEVER HAVE BEEN TO
SWEDEN.
>> MY SISTER AND I MY MOTHER IN
ETHIOPIA WE HAD TU BUICK COULD
YOU LOSSES.
MY MOM WALKED FROM OUR VILLAGE
INTO -- TOOK US TO A HOSPITAL.
ONCE SHE GOT TO THE HOSPITAL SHE
PASSED AWAY.
>> HE AND HIS SISTER WERE
ADOPTED BY A SWEDISH COUPLE.
WHEN DO YOU START REMEMBERING
THINGS?
>> OUR FIRST MEMORY MY MOM AND
DAD IN SWEDEN US JUST BEING
SAMUELSON.
DOING WHAT SWEDISH KID DOES.
ICE SKATING, EATING HERRING.
>> HIS GRANDMOTHER, HELGA TAUGHT
HIM TO LOVE COOKING.
>> WE HAVE PICKLED HERRING,
PRESERVE THE BERRIES ALL THE
SEASONS.
I LOVED THAT.
SHE'S A NATURAL COOK.
I WORKED FOR EVERYTHING.
>> SAMUELSON ENTERED CULINARY
SCHOOL AT AGE 16 SOON BEGAN
WORKING IN RESTAURANTS ACROSS
EUROPE.
>> I GOT A JOB IN A RESTAURANT
IN FRANCE.
CHEF TOLD ME AT THAT TIME YOU
HAVE TO LEAVE EUROPE, BECAUSE
ONLY AMERICA WOULD ACCEPT A
BLACK CHEF.
WITH THAT ADVICE I MOVED TO
AMERICA.
>> AS AN APPRENTICE AT THE
EXCLUSIVE NEW YORK RESTAURANT.
WHEN THE EXECUTIVE CHEF DIED
SUDDENLY, MARCUS WAS OFFERED THE
JOB.
HE WAS 23.
>> YOU EXCEL, YOU NOTICED.
>> ALSO BLESSINGS OF BEING A
BLACK MAN.
OF KNOWING THAT I WOULD NOT GET
A LOT OF SHOTS, NOT A LOT OF
CHANCES.
YOU TAKE THE CHANCE THAT'S IN
FRONT OF YOU.
>> HE BECAME THE YOUNGEST CHEF
EVER TO EARN A "NEW YORK TIMES"
THREE STARRY VIEW.
BUT 9/11 COST HIM TO RETHINK
EVERY THING.
>> IT SHOOK ME IN A WAY THAT YOU
START ASK THOSE OTHER QUESTIONS
IN LIFE, WHAT AM I DOING THIS
FOR?
WHAT IS ALL THIS FOR?
SHOULD I JUST COOK FOR VERY
EXCLUSIVE PEOPLE IN TOWN ALL MY
LIFE.
WHAT IF I OPENED THAT WAS MORE
INCLUSIVE?
AND AFFORDABLE.
FLEXING THE MUSCLES OF BEING A
BIG TIME CHEF.
YOU KNOW WHAT?
LET'S CHANGE DINING.
LET'S LOOK AT URBAN AMERICA,
LET'S LOOK AT HARLEM, DESIGN AN
OPPORTUNITY VERSUS AN
OPPORTUNITY THAT WE CONNECT.
>> YOU CALLED THE ROOSTER.
IT WAS RED ROOSTER HARLEM
WITH A MENU THAT REFLECTS BOTH
THE FLAVORS OF AN ICONIC
NEIGHBORHOOD AND SAMUELSON'S
DIVERSE INFLUENCES.
>> I LOVE THE CULTURE IN HARLEM,
IT'S VIBRANT, HAS A LOT OF
CHARACTER, LOT OF PERSONALITY.
>> FLAVOR.
>> HAS A LOT OF FLAVOR, EXACTLY.
>> YOU'LL FIND SWEDISH MEET HE
BALLS.
ETHIOPIAN SPICES AND FRIED
CHICKEN.
>> I DIDN'T GROW UP WITH FRIED
CHICKEN I HAD TO LEARN IT.
I CAME UP WITH THIS IDEA I'M
GOING TO FRY IT WHOLE.
>> THIS WAS A PROPOSITION I
THOUGHT I SHOULD TEST MYSELF.
>> MY FEET KIND OF MOVE.
>> YOU HAVE TO DANCE.
>> THAT'S WHAT FOOD CAN DO,
RIGHT?
>> WHEN MARCUS SAMUELSON GREETS
HIS GUESTS YOU CAN BE FORGIVEN
FOR THINKING IT'S A KIND OF
GRACIOUS VICTORY LAP.
>> MY BROUGHT MY FRIENDS.
>> TRULY COME SO FAR.
>> YOU CANNOT BE UNDERESTIMATED
YOUR FOOD SPEAKS FOR ITSELF BUT
YOUR NARRATIVE CARRIES THE
MESSAGE FAR, FAR BEYOND WHAT A
WEIRD BLESSING THAT WAS.
>> LIFE THROWS YOU SO MANY
DIFFERENT CURVEBALLS THAT ONLY
WISH, YOU PREPARE FOR IT.
I FEEL LIKE I'M LIVING THE DREAM
THAT I WANTED TO ESTABLISH FOR
MYSELF.
ONCE YOU DO THAT, YOU SHOULD BE
LUCKY AND GRATEFUL.
I AM EVERY DAY.
>> Osgood:
>> Osgood: THINK THIS BREAD LOOKS GOOD ENOUGH TO EAT? WELL, UNLESS YOU HAVE A TASTE
FOR PLASTIC, THINK AGAIN.
SETH DOANE.
>> ALL IT A LITTLE JAPANESE
KITCHEN MAGIC.
GREEN GOOP IS TRANSFORMED INTO A
HEAD OF LETTUCE.
A TEMPTING TRAY OF SUSHI WON'T
LOSE IT'S APPEAL FOR YEARS.
THIS MACKEREL HAS NEVER SEEN A
GRILL.
>> WHERE DO YOU SEE FAKE FOOD?
>> IT'S IN DEPARTMENT STORES.
IN SHOPPING MALLS, IN
UNDERGROUND SHOPPING AREAS.
IN TOURISTY PLACES SUCH AS THIS.
YOU SEE IT EVERYWHERE.
>> OHIO NATIVE JUSTIN SHOWED US
AROUND HIS ADOPTED HOME CITY
OSAKA, SAMPLE FOOD ABOUNDS HERE,
TOO.
>> OVER COMES THE LANGUAGE
BARRIER.
>> YOU POINT SAY THIS IS WHAT I
WANT.
THAT'S HOW IT'S BEEN IN THIS
COUNTRY FOR 78 YEARS.
>> ACROSS JAPAN REALISTIC
LOOKING FOOD DISPLAYS ARE USED
BY RESTAURANTS TO DEMONSTRATE
PORTION SIZE AND ARE LAID OUT TO
TRY TO LURE CUSTOMERS.
>> IT'S REALLY AN ADVERTISING
TOOL.
>> EXACTLY.
>> AND PLASTIC FOOD VIA HIS
WEBSITE IF YOU CAN COOK IT THEY
CAN MAKE A REPLICA THAT LOOKS
GOOD ENOUGH TO EAT.
THAT'S THANKS TO HIS
MANUFACTURER, ARTISAN.
>> WHY HAS THIS FAKE FOOD TAKEN
ROOT HERE IN JAPAN?
>> WESTERN STYLE DISHES WERE
INTRODUCED TO JAPAN, CUSTOMERS
WERE UNFAMILIAR WITH THEM SO
THEY DIDN'T SELL W WL, HE
EXPLAINED.
TODAY I THINK IT'S AS USEFUL AS
EVER.
AT HIS OSAKA WORKSHOP WE FOUND A
SPREAD OF TREATS, ALL COMPLETELY
INEDIBLE, OF COURSE.
IT IS REMARKABLE CRAFTSMANSHIP,
THOUGH.
WHICH HE FIRST LEARNED FROM HIS
DAD.
>> MY FATHER SAID BEFORE YOU EAT
SOMETHING, OBSERVE IT, HE
REMEMBERED.
STUDY ITS COLOR, PATTERNS THEN
YOU CAN DIG IN.
MAKING IT LOOK JUST RIGHT TAKES
A LOT OF TRIAL AND ERROR.
IT TURNS OUT PANKO LOOKS BEST IF
IT'S MADE FROM POLLY VINYL
CHLORIDE.
OR SOBA SOUP BOOTH FROM
URETHANE.
KIWI SEEDS CAN BE CREATED BY
PERMANENT MARKER, GETTING BEEF
TO THE PERFECT TEMPERATURE MORE
AIRBRUSH THAN OVEN.
HE TOLD US IT CAN TAKE TEN YEARS
TO MASTER THIS.
THAT MADE ME FEEL BETTER WITH MY
ATTEMPT AT SHRIMP TEMPURA.
>> IT LOOKS A LITTLE SAD.
>> EACH PIECE IS HANDCRAFTED,
SORT OF ARTISINAN PLASTIC.
MACHINES CAN'T MAKE THE LOOK
REAL.
>> HOW EXPENSIVE IS PLASTIC
FOOD?
>> ANYWHERE FROM $70 UP.
IF YOU LEAVE IT OUTSIDE IT
SHOULD LAST FOR AT LEAST SEVEN
YEARS IN ALL WEATHER CONDITIONS.
SEVEN YEARS, NOT GOING TO BUDGE.
>> HE SAYS SOUVENIRS FROM KEY
CHAINS TO MAGNETS MAKE UP MOST
OF HIS BUSINESS.
BUT BUYING FAKE FOOD IS NOT JUST
FOR THE CASUAL COLLECTOR.
MEET AKIKO, SHE SHOW US THE ROOM HER HUSBAND WON'T ENTER. I SIT HERE RELAXING, SHE TOLD
US, I ADD NEW ITEMS JUST LOOK AT
MY COLLECTION.
IT'S REALLY QUITE SOMETHING.
DECORATED THE WALLS WITH PIZZA
AND DRAWERS ARE FILLED WITH
CREME BRULEE.
ON A BURGER AND PIECE OF CAKE WE
CHATTED ABOUT HER HOBBY.
WHY DID YOU START COLLECTING
FOOD, PLASTIC FOOD?
>> I ALWAYS THOUGHT PLASTIC FOOD
SAMPLES WERE ONLY AVAILABLE FOR
PEOPLE IN THE FOOD INDUSTRY, SHE
TOLD US.
WHEN I FOUND OUT THEY WERE
AVAILABLE FOR HOUSEWIFE LIKE ME,
I STARTED BUYING THEM.
SHE HAS THIS IDEA HOW MUCH SHE
SPENT, DOESN'T DISPUTE ESTIMATES
OF MORE THAN $80,000.
DO PEOPLE THINK YOU'RE CRAZY?
>> I'M NOT AWARE OF THAT, SHE
CHUCKLED.
IT LANDED HER A PLACE IN THE
AGAIN NECESSARY BOOK OF WORLD
RECORDS HAVING MORE THAN 8,000
PIECES OF PLASTIC PREPARED FOOD
ITEMS.
WHO KNEW THERE WAS SUCH A
CATEGORY.
SHE MAY HAVE TAKEN IT TO ANOTHER
LEVEL, WE FOUND THIS FAKE FOOD
IS UNDOUBTEDLY APPEALING.
THERE'S SOMETHING ALMOST
ENCHANTING ABOUT THESE HAND
MADE, DELICIOUS LOOKING MORSELS
YOU'D NEVER DARE TO EAT.
>> JUST TWO WORDS MAY EXPLAIN WHY COLUMBIA RESTAURANT HAS LASTED MORE THAN A CENTURY.
CUBAN SANDWICH.
NEXT IMPORTANT THING IS OUR
FORK.
SALAMI.
FOUR SLICES.
NOT THREE, NOT FIVE, BUT FOUR.
>> IT'S A SANDWICH BUILT
ACCORDING TO EXACT
SPECIFICATIONS.
>> TWO PICKLES.
>> TWO, ONLY TWO.
>> ONLY TWO.
>> MADE FROM AN AGE-OLD FAMILY
RECIPE.
>> CUBAN SANDWICH IS NINE INCHES
LONG.
END OF STORY.
>> NOT A LOT OF ROOM FOR
CREATIVITY HERE.
WHAT ABOUT MAYONNAISE, LETTUCE,
TOMATOES.
>> YOU WILL NOT SEE THAT.
>> IF YOU WANT TO RUIN IT GO
AHEAD.
>> IT'S SERVED HOT AFTER BEING
ASSEMBLED IN VERY PRECISE ORDER.
>> IT MATTERS.
IT'S DIFFERENCE BETWEEN BEING
GREAT AND GOOD.
>> AMAZING THAT BOTH OF YOU WERE
KIDS IN THIS PLACE.
>> RICHARD AND HIS DAUGHTER,
ANDREA, ARE THE FOURTH AND FIFTH
GENERATION TO OWN AND RUN THE
COLUMBIA.
>> WE'RE THE OLDEST.
>> GIVE SANDWICH A LOT OF THE
CREDIT.
THEY SERVE AS MANY AS 600 A DAY.
>> THIS IS A HEAVY SANDWICH.
>> YOU GO, YOU KNOW YOU WANT TO
EAT IT.
IT COMES WITH COMPLIMENTARY
TRIPLE BYPASS.
OF COURSE THAT DIDN'T STOP ME.
>> IT'S UPSIDE DOWN.
>> IT'S GOOD.
>> YOU CONSIDER THIS A REGIONAL
FOOD?
>> IT'S ORIGINAL.
>> DON'T TRY TELLING THAT TO THE
GOOD FOLKS IN MIAMI.
>> MIAMI SAYS THEY HAVE THE REAL
CUBAN SANDWICH.
>> WHAT IS WRONG?
>> THEY DON'T PUT SALAMI.
>> WITH OR WITHOUT SALAMI THE
CUBAN FINDS IT PLACE AT ROUGHLY
THREE TIMES AS MANY RESTAURANT
MENUS TODAY AS IT DID A DECADE
AGO.
A REGIONAL DELIGHT THAT COULD BE
COMING SOON TO A CAFE NEAR YOU.
>> Osgood: COMING UP. >> YOU CAN GET UP TO TWO POUNDS OF VEGETABLES IN 16 OUNCE GLASS
OF JUICE.
>> Osgood: PLENTY OF AMERICANS ARE JUICED THESE DAYS. YOU CAN COUNT OUR NANCY GILES
AMONG THEM.
>> WHAT IS THIS CALLED?
>> IT'S CALLED GETTING YOUR
GREEN ON.
>> GET YOUR GREEN ON.
>> THE SONG GET YOUR FREAK ON?
>> A JUICE GENERATION IN
NEW YORK CITY, THEY ARE FREAKING
OUT OVER JUICE.
>> WHAT DO YOU LIKE?
>> APPLES.
>> START WITH APPLES.
I LIKE CARROTS.
KALE IS VERY HOT VEGETABLE THESE
DAYS.
>> KALE IS THE NEW BACON IT'S
SUPER HOT.
>> I DON'T THINK I CAN GO ALONG
WITH KALE.
>> I KNOW.
THE FOUNDER OF THE KLAIN OF
JUICE BARS, ERIC HELMS PROMISES
BETTER HEALTH IN A CLASS.
>> CAN BRIDGE THE GAP BETWEEN
WHAT WE SHOULD EAT.
MOST OF US, WE FALL OFF THE
WAGON, JUICING IS GREAT WAY TO
GET LOT OF NUTRITION IN A QUICK,
EASY WAY.
>> JUICE BARS ARE POPPING UP ALL
OVER.
JUICING IS NEW, JUICING IS HIP.
THERE'S NEVER BEEN ANYTHING LIKE
IT.
WELL, YES, THERE HAS.
>> I'M GOING TO GIVE YOU
DEMONSTRATION OF ONE OF THE MOST
WONDERFUL MACHINES THAT WAS EVER
INVENTED.
THE VITAMIN MACHINE.
>> IN 1949 WHAT MIGHT HAVE BEEN
THE VERY FIRST INFOMERCIAL.
WILLIAM BARNHART KNOWN AS POPA
WAS JUICING IT UP.
>> YOU CUT THE APPLE, SEEDS AND
ALL.
>> GREAT GRANDFATHER
INFOMERCIAL.
IS THAT THE MACHINE?
>> THE PRESIDENT OF VITA MIX.
IT'S STILL FAMILY BUSINESS.
THE ASSEMBLY LINE OUTSIDE OF
CLEVELAND KEEPS COMING ALONG.
I DON'T WANT TO SAY VITAMIX IS A
CULT OVER THE DECADES HAS THIS
BLENDER FROM THE 1990 SHOWS,
THEY HAVE ANSWERED TO A HIGHER
CALLING.
>> TOTAL NUTRITION CENTER.
>> THE REASON THEY MADE IT SO
BOLD THEY WANTED PEOPLE TO THINK
THIS IS NOT A BLENDER.
SO MUCH MORE TO THIS THAN A
BLENDER.
MY GRANDFATHER HAD PHILOSOPHY
THAT WE HOLD TRUE.
WE'RE HERE FOR PEOPLE TO
SUCCESSFULLY CHANGE THEIR LIFE.
>> POPA'S DAY, THE VITAMIX TOLD
FOR 29.95.
>> THESE DAYS THEY GOT A LITTLE
PRICEY.
WORTHY OF PARODY ON "SATURDAY
NIGHT LIVE."
>> SERIOUSLY HOW MUCH IS THIS?
>> 650.
>> WOW.
REALLY?
>> THERE ARE OF COURSE LESS
EXPENSIVE ALTERNATIVES FOR HOME
JUICING.
NO DOUBT SEEN THE ADS.
BUT NOT SURPRISINGLY THE VITAMIX
HEAD CHEF THINKS THE OTHER
MACHINES DON'T HAVE THE JUICE
THAT HIS HAS.
>> GOING TO BE A LITTLE BIT MORE
ENTICED YOU DRINK SOMETHING VERY
SMOOTH RATHER THAN CHUNKINESS.
>> IS THAT A TECHNICAL TERM?
>> I MIGHT HAVE JUST MADE THAT
UP.
>> ARE YOU JUICED ABOUT JUICING?
I JUICED WITH MARJORIE, A
DIETITIAN AND NUTRITIONIST AT
NEW YORK'S LIQUIDTERIA.
>> I'LL GO FOR THE HANG OVER
CURE.
>> WHAT ARE YOU SAYING?
>> WELL, FRIDAY NIGHT.
>> SHE GAVE ME THE SKINNY ON
JUICING.
THE THING THAT WE NEED TO WATCH
OUT FOR DEPENDING ON WHAT YOUR
GOALS AND PURPOSES OF JUICING
IS, THE CALORIES.
BECAUSE IF YOU'RE HAVING A JUICE
THAT HAS MORE FRUITS IN IT THAN
VEGGIES YOU'RE GOING TO ADD UP
THOSE CALORIES A LOT QUICKER.
>> WHATEVER YOUR PLEASURE IT
TURNS OUT POPPA KNOWS BEST.
>> I'M GOING TO SAY, HERE IS TO
YOUR HEALTH.
PERFECT HEALTH TO EVERYONE OF
YOU.
>> SO GOOD.
>> Osgood: NEXT.
SOMEONE'
>> WHAT ARE YOUR SPECIAL SKILLS? >> I HAVE AN UNCANNY KNACK OF CHOOSING THE RIGHT WINE FOR
DINNER.
>> Osgood: CLORIS LEACHMAN WHO
KEPT US LAUGHING ON THE "MARY
TYLER MOORE SHOW" TODAY SHE'S IN
THE KITCHEN WITH TRACY SMITH.
>> YOU KNOW, PEOPLE DESCRIBE YOU
AS A LEGEND.
WHAT DO YOU THINK OF THAT WORD?
>> GOOD WORD.
>> IT'S NOT JUST HOW LONG YOU
WIN.
YOU'VE WON EIGHT EMMY AWARDS.
>> NINE.
>> BUT WITH CLORIS LEACHMAN IT'S
HARD TO THINK OF A BETTER WORD.
>> IN NEARLY 70 YEARS ON STAGE
AND ON SCREEN SHE'S TRULY DONE
IT ALL.
>> HOW LUCKY YOU ARE.
INSULATED FROM REALITY HERE.
>> HER ROLE AT MARY TYLER
MOORE'S PERFECTLY LANDLORD
PHYLLIS.
>> WHEN I TOSS MY HEAD BACK IN
THAT WAY I HAVE.
>> EASY FOR HER TO MAKE US
LAUGH.
AND IT SEEMS JUST AS EASY TO
BREAK OUR HEARTS.
>> WHY AM I ALWAYS A PART OF
YOU.
>> FOR THIS SCENE IN 1971 "THE
LAST PICTURE SHOW" DIRECTOR
ALLOWED HER JUST ONE TAKE.
>> I JUST DID IT ONCE.
I HAD JUST LEARNED MY LINES ON
THE WAY OVER THERE.
AND I DID IT.
HE SAID, CUT, IT WAS OVER, I
SAID, WAIT, WAIT.
I NEED TO DO THAT AGAIN.
HE SAID, NO.
I COULD DO THE FIRST ONE BETTER,
I COULD.
>> YOU THINK YOU COULD?
>> I KNOW I COULD.
>> STILL IT WAS GOOD ENOUGH FOR
AN OSCAR.
>> ARE YOU COMFORTABLE?
>> YES, FINE.
>> BACK THEN SHE WAS ALSO
RAISING FIVE CHILDREN AND WOULD
TRY TO COOK DINNER FOR THEM
NEARLY EVERY NIGHT.
DINA IS HER YOUNGEST.
>> I REMEMBER WHEN I WAS A KID
THERE WOULD BE FIVE OF US THEN
EVERYBODY WOULD COME HOME AT
DIFFERENT TIMES SHE WOULD
LITERALLY MAKE FIVE DIFFERENT
GOURMET VEGETARIAN MEALS.
ONE AFTER THE OTHER.
NEVER STOPPED.
WHO DOES THAT?
>> WHO DOES THAT AND HAS SIDE
JOB THAT WOULD GET MULTIPLE
AWARDS.
>> WE'D EAT HAT 10:00 OR 11:00
AT NIGHT BUT WE'D HAVE GOOD
MEAL.
>> HERE IS SOMETHING THAT'S
OFTEN ON THE MENU AT THE
LEACHMAN HOUSE, CABBAGE SALAD
WITH FAMILY SECRET DRESSING.
>> I DON'T KNOW WHAT THE
INGREDIENTS ARE I JUST PUT
SOMETIMES IN.
BUT IDEA REALLY IS THE TASTE OF
COLD CABBAGE.
THEN SHE'S INGREDIENTS THAT'S
WHAT CHANGES.
YOU JUST HAVE TO HIT IT LUCKY.
>> HOPEFULLY WE'LL BE LUCKY.
>> HER DRESSING IS AD LIBBED OF
GARLIC, VINEGAR, MUSTARD, SOME
PRICEY CHEESE BUT IT ALL WORKS.
>> MY GOODNESS.
>> RIGHT?
>> THAT'S SO MUCH MORE THAN WHAT
I THOUGHT IT WAS GOING TO BE.
>> JUST THE THING FOR SOMEONE
WHOSE BEEN A VEGETARIAN FOR MOST
OF HER ADULT LIFE.
>> DO YOU MISS BACON?
>> I DON'T MISS MEAT.
I COULDN'T EAT MEAT NOW IF YOU
GAVE ME A MILLION DOLLARS.
I COULDN'T PUT IT IN MY MOUTH.
JUST OVER THE YEARS I HAVEN'T
DONE IT.
NOW I CAN'T.
VERY ODD.
>> VERY ODD.
>> THE DOCTOR CARE FOR A BRANDY
BEFORE?
>> CLORIS LEACHMAN MAY NOT BE
FAMOUS FOR CABBAGE SALAD BUT IS
FAMOUS FOR THIS.
ONE OF THE BEST KNOWN RUNNING
GAGS IN MOVIE HISTORY.
>> I AM FRAU BRUHAR.
>> LEACHMAN LIVES NEAR A HORSE
FARM IN THE HILLS ABOVE L.A. AND
SEEMS LIKE THE NEIGHBORS WERE IN
ON THE JOKE.
>> I'M SORRY FOR LAUGHING.
IT'S A HORSE.
>> WHAT WAS THE MEANING EVER THE
HORSE IN YOUNG FRANKENSTEIN?
>> I ASKED A FEW YEARS AGO HE
SAID, MEANS GLOW.
>> DIRECTOR MEL BROOKS MAY HAVE
BEEN KIDDING ABOUT THE WORDS.
BUT EVEN NOW IT'S STILL JUST AS
FUNNY.
>> MAY I PRESENT FRAU BRUHAR.
>> AT 89, SHE'S STILL A FIXTURE ON THE BIG SCREEN. WITH MORE MOVIES DUE OUT NEXT
YEAR.
NO MATTER WHAT THE PART, CLORIS
LEACHMAN KNOWS JUST HOW TO SERVE
IT UP.
>> IN A FEW MONTHS I'LL BE 90.
>> HOW DOES THAT FEEL?
>> IT'S HILARIOUS, I CAN'T EVEN
COUNCILMEMBER THAT HIGH.
>> IS IT STILL FUN?
>> MORE THAN ANYTHING.
>> Osgood: NEXT --
THE BANANA IS PRETTY
APPEALING FRUIT.
>> MO
>> I'M EATING A BANANA THAT MAY STRIKE YOU AS TOTALLY UNINTERESTING, BUT IF YOU PEEL
BACK THE LAYERS ON THIS
AMERICA'S MOST 307 PEW LAR
FRUIT, IT'S ACTUALLY PRETTY
REVEALING.
MOST OF THE BANANAS WE EAT ARE
GROWN DOWN THERE.
NEAR THE EQUATOR, GETTING THEM
FROM THERE TO YOUR BREAKFAST
TABLE ISN'T SO SIMPLE.
THE UNRIPPED FRUIT IS HARVESTED,
PACKED IN BOXES AND SHIPPED TO
PORTS IN THE U.S.
ARE YOU BANANAS?
>> I AM BANANAS ABOUT BANANAS.
WE'VE BEEN DOING IT.
I GREW UP BEING BANANAS ABOUT
BANANAS.
>> STEVEN IS A SECOND GENERATION
OWNER OF BANANA DISTRIBUTORS OF
NEW YORK IN THE BRONX.
>> YOU RUN THIS JOINT NOW?
>> YES, I DO.
>> WHICH MAKES YOU THE --
BIG BANANA.
>> TOP BANANA.
>> I CAN'T SAY THAT.
>> WHEN THE BANANAS ARRIVE STATE
SIDE THEY LOOK LIKE THIS.
THIS BANANA IS HARD.
>> IT IS UNPROCESSED.
THIS IS THE WAY IT WOULD LOOK
LIKE WHEN IT'S PICKED OFF THE
PLANT.
>> BEFORE THE BANANAS MAKE THEIR
WAY TO THE GROCERY STORE THEY
SPEND TIME IN WHAT'S CALLED A
RIPENING ROOM.
A FIVE TO SEVEN DAY STAY AT
CAREFULLY CALIBRATED.
>> ARE YOU A MASTER RIPENER?
>> I'D SAY SO.
>> HE HAS BEEN IN CHARGE OF
BANANA RIPENING HERE FOR 14
YEARS.
>> VERY, VERY DELICATE FRUIT.
TOO COLD THEY GO BLACK.
TOO HOT THEY GET BLACK.
>> BANANAS HAVE BEEN AROUND FOR
THOUSANDS OF YEARS.
BUT THEY WERE LATE ARRIVALS IN
THE UNITED STATES.
WILLIAM GOLDFIELD WITH THE DOLE
FOOD COMPANY.
>> OFFICIALLY INTRODUCED IN 1876
AT THE CENTENNIAL EXHIBITION AT
PHILADELPHIA.
THAT TIME I THINK THEY WERE
SELLING ABOUT TEN CENTS A PIECE,
WRAPPED IN FOIL, KIND OF A
NOVELTY.
>> SOON THE BANANA HAD EVERYONE
EXCITED.
>> ABOUT 1890, THE BANANA IS THE
NUMBER ONE FRUIT SOLD IN THE
UNITED STATES FOR HALF THE PRICE
OF APPLES.
TO THIS DAY THAT REMAINS THE
CASE, BANANA IS THE CHEAPEST
FRUIT IN THE SUPER MARKET EVEN
THOUGH IT'S GROWN FROM SO FAR
AWAY.
>> DAN WROTE A WHOLE BOOK ABOUT
BANANAS.
HE SAYS TO KEEP COSTS DOWN
COMPANIES LIKE UNITED FRUIT NOW
CHIQUITA AND DOLE MADE FAVORABLE
DEALS TO GET CHEAP OR FREELAND
AND LABOR.
>> WHAT ARE NOW KNOWN AS THE
BANANA REPUBLIC.
THESE COUNTRIES THROUGHOUT SOUTH
AND CENTRAL AMERICA WHERE
BANANAS WERE GROWN.
THE INDUSTRY RAN THESE
COUNTRIES.
>> IN VICTORIAN TIMES, THE
SUGGESTED SHAPE OF THE FRUIT WAS
A PROBLEM.
SO MARKETERS PRINTED POSTCARDS
TO SHOW THAT IT WASN'T
UNLADYLIKE TO EAT A BANANA.
BY THE 1940s THOSE CONCERNS
WERE DISTANT MEMORY.
AMERICANS WENT HEAD OVER HEELS
FOR LADY WHO WORE BANANAS ON HER
HEAD.
BRAZILIAN BOMBSHELL, CARMEN
MIRANDA.
>> I ¶
>> EVEN TODAY FOLKS CAN'T HELP
SINGING ABOUT BANANAS.
¶
NOW THERE ARE ABOUT A THOUSAND
DIFFERENT KINDS EVER BANANAS IN
THE WORLD, HALF OF THOSE ARE
EDIBLE.
BUT MORE THAN 99% OF BANANAS
SOLD IN THE U.S. ARE JUST ONE
KIND, THE KAVINDISH, EACH IS
LIKE EVERY OTHER.
>> WE DON'T USE THE TERM, THEY
ARE BROUGHT FROM THE LIFE OF THE
PREVIOUS PLANT THEY DO HAVE THE
SAME D.N.A. STRUCTURE.
>> IT'S SADLY THE WORST BOO
MACHINE THAT ANYONE CAN EAT.
VERY LITTLE FLAVOR COMPARED TO
OTHER BANANAS.
>> THE CAVINDISH COULD BE
DOOMED.
A BLIGHT THAT'S ALREADY ATTACKED
IT IN AUSTRALIA AND PARTS OF
AFRICA IS SPREADING.
SO, YES, WE'LL HAVE NO BANANAS
IF THE KAVINDISS WIPED OUT.
THAT'S ASHAME BECAUSE THE BANANA
IS PRETTY APPEALING FRUIT.
BUT THE PEEL OF THE BANANA,
WELL, THAT'S ANOTHER STORY.
AS EARLY AS 1879, HARPER'S
WEEKLY WARNED READERS ABOUT THE
DAKER OF TOSSING THEIR BANANA
SKINS ON THE GROUND BECAUSE
SOMEONE MIGHT SLIP.
NO JOKE.
BUT THEN IT BECAME A JOKE.
A BIG ONE.
EVEN THE GREAT CHARLIE CHAPLAIN
COULDN'T RESIST.
WAIT FOR IT.
COMICS HAVE BEEN GETTING PEELS
OF LAUGHTER EVER SINCE, I
PROMISE YOU THAT'S MY LAST ONE.
>> Osgood: COMING UP. >> THAT'S REALLY GOOD.
>> Osgood: WHY DO WE LIKE FOODS WE LIKE? RITA BRAVER HAS CONDUCTED AN
INFORMAL SURVEY.
>> I LIKE PEACHES.
>> MUSHROOMS.
>> I LIKE A LOT OF DIFFERENT
FOODS.
I DON'T LIKE ANY KIND OF
POTATOES.
>> I DON'T LIKE SPINACH.
>> LIKE THOSE GREEN THINGS THAT
LOOK LIKE THEY'RE STICKS.
>> ASPARAGUS?
>> WHY DO WE LIKE WHAT WE LIKE?
>> SEVERING INTERACTION OF GENES
AND ENVIRONMENT.
>> WITH A DOCTORATE IN
BIOLOGICAL PSYCHOLOGY, MARCIA
WORKS AS A FOOD PREFERENCE
EXPERT AT CHEMICAL CENTER, A
PHILADELPHIA NONPROFIT WHICH
STUDIES TASTE AND SMELL.
HER JOB, TO ANSWER THE AGE-OLD
QUESTION OF WHY WE DO OR DON'T
DESIRE CERTAIN DISHES.
>> TO SHOW HOW GENES CAN
INFLUENCE TASTE, SHE HAD ME
SAMPLE THIS CLEAR LIQUID.
>> IT'S A CHEMICAL THAT SOME
PEOPLE FIND TO BE BITTER AND
OTHERS CAN BARELY TASTE IT AT
ALL.
>> WHAT DOES THIS CORRELATE TO?
>> BROCCOLI, CABBAGE.
>> TURNS OUT THAT BECAUSE OF OUR
GENES ABOUT 75% OF AMERICANS
HAVE THIS REACTION.
IT'S VERY BIT TORE ME.
>> GENES HELP GOVERN ANOTHER WAY
WHICH WE RESPOND TO FOOD.
THROUGH OUR NOSES.
>> WE HAVE HUNDREDS OF DIFFERENT
SMELL RECEPTOR GENES.
>> WHO WANTS TO TRY IT NOW?
>> IN FACT IT'S ACTUALLY OUR
SENSE EVER SMELL THAT HELPS US
DETERMINE MANY FLAVORS.
AS SHE DEMONSTRATED WITH GROUP
OF THIRD GRADERS AT
PHILADELPHIA'S FRANKFURT FRIENDS
SCHOOL.
EVERYONE GOT LICORICE AND BANANA
JELLY BEANS.
AND A NOSE CLIP.
CHILDREN HAD TO CLOSE THEIR EYES
AND PICK A JELLY BEAN.
TAKE THE CLIP OFF. THOSE WHO STUDY FOOD PREFERENCE SAY THAT MORE THAN ANYTHING EVEN
GENETICS OUR FAVORITE FOODS ARE
DETERMINED BY WHAT WE'VE BEEN
EXPOSED TO.
AND OUR MEMORIES.
>> BROCCOLI.
BECAUSE THE WAY MY DAD MAKES IT,
WHEN MY MOM MAKES BROCCOLI IT
TASTES SO GOOD.
I LOVE IT.
>> ON THE OTHER HAND, LACK OF
FAMILIARITY WITH FOOD CAN BREED
CONTEMPT.
HAVE YOU EVER TRIED LIVER?
>> NO.
>> YOU WANT TO TRY LIVER?
BUT LIVER, EVEN RAW IS ON THE MENU AT TAKASHI, JAPANESE FUSHION RESTAURANT WHERE THE
FOCUS IS ON BEEF.
DELICACIES LIKE TONGUE, TENDON
STEW AND COW TESTICLES.
BELIEVE IT OR NOT FOLKS LINE UP
TO GET IN.
MARCIA CAN SPOT THOSE WHO GO FOR
THE EXOTIC AS ADVENTURE EATERS.
PEOPLE WHO MAY HAVE OVERCOME
BOTH GENETIC PREDISPOSITIONS AND
FACT THAT THEY HAVE NEVER BEEN
EXPOSED TO A FOOD.
>> THAT'S REALLY GOOD.
>> CERTAINLY NORMAL FOR KIDS TO
BE A LITTLE HESITANT TO TRY NEW
THINGS.
AND REALIZE IT'S NOT GOING TO
KILL THEM.
>> SO, THAT'S HOW YOUR FAITHFUL
CORRESPONDENT FOUND HERSELF
TASTING ONE OF CHEF TAKASHI'S
SPECIALTIES, ONE HE GREW UP
EATING IN HIS HOMETOWN OSAKA,
JAPAN.
>> THIS IS LARGE ENTESS TIN.
AND YOU LIKE THIS.
>> THIS IS MY FAVORITE.
>> AFTER FEW MINUTES EVER
GRILLING.
>> TASTES LIKE CRISPY BACON.
>> VERY CHEWY.
IN THE END WE DO HAVE THE ABILITY TO CHANGE WHAT WE LIKE TO EAT.
AS IS SO MUCH IN LIFE, IT'S A
QUESTION OF MIND OVER MATTER.
¶
>>
TAKES US TO A FEW HOLD OUTS. >> DEEP WITHIN THE DARK REESES
OF FAVORITE DIVE YOU CAN FIND
JOHN HEALY AFTER WORK AT
CUSTOMARY TABLE AROUND 7:00.
IN THE MORNING.
YOU'RE A REGULAR HERE?
>> ALMOST EVERY NIGHT.
>> ALMOST EVERY DAY.
>> YEAH.
THIS IS ROSSI'S ON STATE STREET
IN CHICAGO.
AN ESTABLISHMENT WHERE PAY
THRONES PREFER TO FACE THE DAY
WITH A SHOT AND A BEER MORE THAN
A GRANDE SOY LATTE.
IT IS ONE OF THE FEW TAVERNS IN
TOWN THAT OPENS ITS DOORS FOR
SUNRISE CUSTOMERS LIKE LAWYER,
JOHN LUTHER.
>> OLD TIME BAR.
IT'S A FABRIC OF THE
NEIGHBORHOOD.
>> ROSSI'S IS CLASSIC
NEIGHBORHOOD BAR.
WITH HEAVY STEEL DOOR AND SLIT
WINDOWS, IT DOESN'T LOOK ALL
THAT INVITING FROM THE OUTSIDE
AND THAT'S FINE WITH PROPRIETOR
DENNIS McCARTHY.
>> WOULD YOU CALL THIS A DIVE?
>> I WOULD NOW, YES.
>> McCARTHY HAS OWNED THE
JOINT FOR THAT 1/2 YEARS BUT THE
BAR HAS BEEN HERE FOR DECADES
MORE.
>> I HAD A YOUNG KID, HE'S ABOUT
25 YEARS OLD IN HERE, HE SAYS
HE'S LOOKING AROUND HE GOES,
THIS IS KIND OF A NEAT PLACE.
HOW DID YOU THINK UP THE THEME?
>> I LOOKED AT HIM, I GO, THINK
OF THE THEME?
I SAID HOW ABOUT 25 YEARS OF
NEGLIGENT?
¶
>> THERE WAS A TIME WHEN CHICAGO
HAD ABOUT 10,000 TAVERNS
SEEMINGLY ONE EVERY BLOCK AND
MANY OPENED VIRTUALLY AROUND THE
CLOCK.
BUT THEIR NUMBERS ARE DECLINING
HERE AND ELSEWHERE ACROSS THE
COUNTRY.
OVER THE PAST DECADE, ABOUT ONE
IN SIX NEIGHBORHOOD BARS HAS
CLOSED.
ABOUT 609 EVERY MONTH COMPARED
TO 334 NEW BARS OPENING.
>> WE'RE LOSING SOMETHING FOR
SURE.
SOMETHING THAT I THINK IT'S
IMPORTANT TO PRESERVE.
>> SHAWN PARNELV AUTHOR OF A
BOOK ON CHICAGO'S BARS.
>> PLACE LIKE THIS COULD BE GONE
TOMORROW WHETHER IT'S BOUGHT OUT
OR OWNER RETIRES OR PASSES.
I THINK BARS ARE IMPORTANT PART
OF OUR CULTURE.
>> PEOPLE DON'T DRINK AS MUCH AS
THEY DID HALF A CENTURY AGO.
MODERN POLITICIANS ARE NOT
ALWAYS FRIENDLY THE NEIGHBORHOOD
DIVES.
CHAINS BACKED BY CORPORATIONS
AND WITH FAKE AUTHENTICITY ARE
PROLIFERATING.
AND WITH AN EYE ON TAX REVENUES,
CITIES ARE ENCOURAGING MORE
RESTAURANT AND BAR COMBINATIONS
OVER OLD TIME BARS.
BARS LIKE SIMON'S TAVERN.
SCOTT MARTIN HAS OWNED IT SINCE
1994, SIMON'S HAS BEEN HERE FOR
81 YEARS.
>> THERE'S 30 FOOT LONG PIECE OF
MAHOGANY HERE.
THERE IS 60 FOOT OF BAR HERE
BUILT IN 1933.
SAME WALK-IN COOLER.
81-YEAR-OLD WALK-IN COOLER.
>> THE AFFECTION THAT GOES WITH
IT.
>> I LOVE THIS PLACE YOU GUYS
LIVE IN THE NEIGHBORHOOD?
>> SIMON'S TAVERN IS DEFINITELY
A PLACE WHERE EVERYONE KNOWS
YOUR NAME.
AND MORE.
>> I'VE SEEN PEOPLE WHO
CELEBRATED GREAT THINGS IN LIFE,
LOVE, FRIENDSHIPS, THAT HAVE
HAPPENED RIGHT HERE AT THE BAR
M. PEOPLE WHO HAVE BEEN DOWN OR
UNHAPPY.
YOU'VE BEEN ABLE TO HELP PICK
PEOPLE BACK UP.
IT'S AN IMPORTANT PLACE, I
THINK.
>> AT SIMON'S YOU CAN HAVE
COCKTAILS AND CONVERSATION.
BUT DON'T GET CARRIED AWAY.
>> IF I COME IN HERE AND I SIT
DOWN I SAY, MAY I SEE A MENU,
PLEASE.
>> YOU MIGHT GET LAUGHED AT.
WE'LL GIVE YOU A SLIM JIM OR
SOMETHING LIKE THAT.
>> WHAT IS NOT TO LIKE HERE.
>> ABSOLUTELY.
>> EXECUTIVE CHEF GERARD AND
BOSTON'S OMNI PARKER HOUSE HOTEL
MAKES LIFE IN THE KITCHEN LOOK
EASY AS PIE.
SPECIFICALLY, BOSTON CREAM PIE.
ESSENTIALLY WE'RE TALKING
BUTTER, CHOCOLATE, CREAM, SUGAR.
WHAT COULD POSSIBLY GO WRONG
WITH THAT?
>> NOTHING.
IT'S A WONDERFUL DESSERT.
>> WONDERFUL, YES.
AND COMPLETELY MISNAMED.
IT ISN'T A PIE AT ALL.
>> NO.
IT'S CAKE.
>> WHERE DID THAT COME FROM?
>> IT WAS ORIGINALLY BAKED IN
PIE SHELLS.
>> TWO PIE SHELLS, ACTUALLY.
HELD TOGETHER WITH THICK PAY
TREE CREAM, COVERED IN CHOCOLATE
AND COATED WITH ALMONDS.
>> WE ARE CONGRATULATIONS.
WHO KNEW.
>> YOU HEARD RIGHT.
BOSTON CREAM PIE IS THE OFFICIAL
STATE DESSERT OF MASSACHUSETTS.
BOSTON SEEMS TO HAVE AN ABILITY
TO CLAIM THINGS THAT PEOPLE
LIKE.
BOSTON BAKED BEANS, BOSTON
TERRIERS, BOSTON CREAM PIE.
WHAT IS IT ABOUT THIS PARTICULAR
DESSERT THAT YOU THINK APPEALS
TO PEOPLE AROUND HERE?
>> IT'S SIMPLE FLAVORS THAT JUST
BRING YOU BACK TO YOUR
CHILDHOOD, REALLY.
>> IT'S BEEN MADE MORE OR LESS
THE SAME WAY IT WAS INVENTED
WELL OVER A CENTURY AGO.
AT THIS VERY HOTEL.
WHOSE KITCHEN THE CHEF NOTES HAS
HAD SOME FAMOUS AND UNLIKELY
EMPLOYEES.
>> MALCOLM X WAS A BUS BOY HERE.
>> HARD TO BELIEVE.
>> HO CHI MIN COULD HAVE BAKE
ADD BOSTON CREAM PIE AND MALCOLM
X CLEANED UP.
>> I HAPPEN TO HAVE A PLATE.
>> THE PROOF IS IN THE PUDDING.
OR IN THIS CASE, THE PIE.
>> I HAVE TO KEEP EATING IT TO
MAKE SURE IT'S STILL GOOD.
>> 80% OF THE PEOPLE THAT ORDER
DESSERT ARE BOSTON CREAM PIE.
>> A LITTLE CASH COW.
AS THE CHEF AND ENTIRE STATE OF
MASSACHUSETTS WILL TELL YOU,
IT'S WORTH EVERY CALORIE LADEN
PENNY.
WHAT COMES TO MIND IMMEDIATELY
WHEN I SAY BOSTON CREAM PIE?
>> CREAMY.
SILKY.
SMOOTH.
CHOCOLATEY.
HEAVEN.
>> NOT TO OVER STATE IT.
>> NO.
>> Osgood: MORE ON ANY OF THE STORIES YOU'VE SEEN HERE THIS MORNING ALONG WITH THANKSGIVING
RECIPES FROM PAGES OF BON
APETITE YOU CAN GO TO OUR
WEBSITE.
NOW TO JOHN DICKERSON FOR WHAT
IS A LOOK AHEAD.
>> Dickerson: GOOD MORNING WE'LL
TALK WITH TOP OFFICIALS IN THE
ADMINISTRATION AND IN THE HOUSE
AND SENATE ABOUT THE FIGHT
AGAINST ISIS.
THEN WE'LL HAVE BRAND NEW
NUMBERS FROM OUR BATTLEGROUND
TRACKER POLL ABOUT THE
DEMOCRATIC AND REPUBLICAN RACE
WE'LL TALK TO SENATOR RAND PAUL
WHERE HE FITS IN THOSE NUMBERS.
>> Osgood: THANK YOU, JOHN
DICKERSON.
NEXT WEEK, HERE ON "SUNDAY
MORNING."
>> THE THIS IS WHAT I DID.
I DID PLAYS, MUSICALS.
>> Osgood: WE LEAVE YOU SUNDAY BEFORE THANKSGIVING AMONG WILD TURKEYS NEAR STONEWALL, TEXAS.
I'M CHARLES ROLLS GOOD. WE WISH YOU ALL A BEAUTIFUL, BOUNTIFUL THANKSGIVING AND HOPE
THAT YOU'LL JOIN US AGAIN NEXT
SUNDAY MORNING, UNTIL THEN I'LL