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The Annual Food Issue

CBS Sunday Morning / Jane Pauley
The Truth Network Radio
November 24, 2024 2:59 pm

The Annual Food Issue

CBS Sunday Morning / Jane Pauley

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November 24, 2024 2:59 pm

Jane Pauley hosts our annual Food Issue. In our cover story, Lee Cowan looks at a new study aimed at personalizing the government’s nutritional recommendations. Also: Rita Braver checks out the work of a “junk food painter”; Holly Williams talks with chefs posting cooking videos from war-torn Gaza; David Pogue looks at NASA’s menu in space; Seth Doane samples some classic cacio e pepe in Rome; Martha Teichner finds an ancient Kurdish bread being baked in Tennessee; Nancy Giles checks out home-made dog food; Kelefa Sanneh explores the history of the martini; and Luke Burbank profiles the blogger behind “Sandwiches of History,” delves into Seattle’s teriyaki cuisine, and investigates the allure of the Baked Alaska.

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Speeds lower above 40GB. See details. Good morning. I'm Jane Pauley, and this is a special edition of Sunday Morning, our annual food issue. Of course, food is very much on our minds right now, with Thanksgiving just a few days off.

We all want meals that taste good and are good for us. But how do we even know what's good for us? Not only is that question more confusing than ever, as Lee Cowan will show us, it's all good for us. Not only is that question more confusing than ever, as Lee Cowan will show us, it's all good for us. Not only is that question more confusing than ever, as Lee Cowan will show us, it's all good for us.

Not only is that question more confusing than ever, as Lee Cowan will show us, it's all good for us. When it comes to our daily diet, here's something that might surprise you. There is no one best way to eat. Fruits and vegetables, yes. Less red meat, probably. But what if our individual body type doesn't necessarily agree?

We really don't know at the individual level what works best for folks who really are interested in making changes. How researchers hope to move from generalizing our diets to personalizing what we eat, later on Sunday morning. Mick Fleetwood is famous for the legendary band Fleetwood Mac. But in Hawaii, he had another claim to fame, his restaurant, until, as Tracy Smith tells us, the devastating wildfire that struck Maui last year. When Mick Fleetwood's namesake restaurant burned last year, a little piece of his heart went up with it. Do you want to rebuild? I do, but it has to really feel right.

Mick Fleetwood, up from the ashes, ahead on Sunday morning. As Americans gather for Thanksgiving, Nancy Giles reminds us, not all our guests have just two legs. It's healthy, and it's made right in front of the canine clientele. It's kind of like going to a sushi bar where they're making your sushi as opposed to going to a gas station and grabbing sushi. Dog food, fancy and fresh, later on Sunday morning.

Good girl. Also on this morning's menu, Seth Doan takes a deep dive into a bowl of the humble Italian pasta called Cacio e Pepe. Holly Williams discovers how food is offering moments of comfort amidst the suffering in Gaza. Connor Knighton heads to Idaho, where kids get time off from school to help with the potato harvest. Plus, Luke Burbank with the hidden history behind some familiar dishes. David Tichener on an ancient bread reborn in, where else?

Nashville. And Kellefisane with a toast to the martini. It's our annual food issue, and we'll be back after this. We all know playtime and problem solving as a kid is super important. That's why KiwiCo is launching KiwiCo Clubs to engage kids on a journey of seriously fun learning. With KiwiCo Clubs, kids will learn the fundamentals through hands-on projects and progressively build their skills with each new project they work on.

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Go to audible.com slash wonderypod and discover all the year's best waiting for you. When it comes to nutrition, it's tempting to think that what's good for each of us is good for all of us. But Lee Cowan explains how new research into what we eat is getting personal. It's been said the best meals come from the heart, not from a recipe book.

But not here. In this USDA kitchen, there's no pinch of this, dash of that, no dollops or smidgens of anything. Here, nutritionists in white coats painstakingly measure every single ingredient down to the tenth of a gram. So what's for lunch? Pizza. Sharon Stover is expected to eat every crumb of that pizza. The staff even gave her a special tool to do just that. You have to scrape it all out and you lick it. So you literally do everything except lick the plate? Yes, absolutely, absolutely. And the tiny morsels she does miss?

Thank you, lady. Well, they go back to the kitchen where they're scrutinized like evidence in some dietary crime. At 78, not many people get to do studies that are going to affect a great amount of people.

And I thought this was a great opportunity to do that. Sharon, or participant number 3180, as she's known, is one of some 10,000 volunteers enrolled in a $170 million nutrition study run by the National Institutes of Health. When I tell people about the study, the reaction usually is, oh, that's so cool, can I do it? It's called the Nutrition for Precision Health Study. Coordinator Holly Nicastro explains just what precise precisely means. Precision nutrition means tailoring nutrition or dietary guidance to the individual. There is no one best way to eat.

Milk group. The government has long offered guidelines to help us eat better. In the 40s, we had the basic seven.

In the 50s, the basic four. We've had the food wheel, the food pyramid, and currently mic play. Know what you eat, know what it does for you.

Food's out of sight. Now, they're all well-intentioned, except that they're all based on averages, what works best for most people most of the time. We know from virtually every nutrition study ever conducted, we have inner individual variability. That means we have some people that are going to respond and some people that aren't.

There's no one size fits all. The study's participants, like Sharon, are all being drawn from another NIH program called All of Us, a massive undertaking to create a database of at least a million people who are volunteering everything from their electronic health records to their DNA. It was from that All of Us research, for example, that Sharon discovered that she has a gene that makes some foods taste bitter, which could explain why she ate more of one kind of food than another. And the target is based on this number. Professor Sai Das, overseeing the study here at Tufts University, says the goal of precision nutrition is to drill down even deeper into those individual differences.

We're moving away from just saying, you know, everybody go do this, to being able to say, okay, if you have X, Y, and Z characteristics, then you're more likely to respond to a diet, and someone else that has ABC characteristics will be responding to the diet differently. That's a big commitment for you, isn't it? Yeah, it is. It means a lot to me.

Sharon is just one of 150 people who are being paid to live at a handful of test sites all around the country for six weeks, two weeks at a time. It's so precise, she can't even go for a walk without a dietary chaperone. Well, you could stop and buy candy, or you could stop and have food.

God forbid, you know, you can't do that. Okay, are you ready? Yes, I'm ready. While she's here, everything from her resting metabolic rate, Measuring your weight. Her body fat percentage, Alrighty, so your head will come back towards me. Her bone mineral content, even the microbes in her gut are being analyzed, suggested by this machine. It's essentially a smart toilet paper reading device.

We really think that what's going on in your poop is going to tell us a lot of information about your health, and how you respond to food. Sharon says she really doesn't mind, except for the odd sound it makes. If you're doing it in the middle of the night, it's going boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom. While Sharon is a live-in participant, thousands of others are participating from their homes, homes, where electronic wearables track all kinds of health data, including these special glasses that record everything they eat. But they're only activated when someone like me starts chewing. I won't hear anything? You will not hear anything, but it knows that now that you've put food in your mouth, that is what it needs to be capturing. Artificial intelligence can then be used to determine not only which foods I'm eating, but how many calories I actually consumed.

It knows these are corn flakes, it knows what kind of milk, how much milk. This study is expected to be wrapped up by 2027, and because of it, we may indeed know not only to just eat more fruits and vegetables, but what combination of foods is really best for us. The question, though, that even Holly Nicastro can't answer, is will we listen? Will it in the end help people eat better? You can lead a horse to water, you can't make them drink, we can tailor the interventions all day. But one hypothesis I have is that if the guidance is tailored to the individual, it's going to make that individual more likely to follow it. Because this is for me.

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Nashville calls itself Music City, no secret that it's the capital of country. But who knew that not 10 minutes from the city's nightlife, in this nondescript shopping center, you'll find the capital of Little Kurdistan, where you will also find an ancient marvel. Their bread. Bread they can buy at Naru's market.

Mahedi Misto's Bakery. How important is bread? They cannot live without bread. Bread nearly identical to some of the oldest bread in the world, as it was made more than 4,000 years ago, in what was once Mesopotamia. And it's where the Kurds are from. They're spread mostly across modern Iraq, Iran, Syria and Turkey. The late Iraqi dictator Saddam Hussein spent more than 20 years trying to obliterate Iraq's Kurds, killing thousands. Millions were displaced. I just took chances. I said I will leave.

I don't care. Eventually, Mahedi Misto ended up in Nashville, where more than 20,000 Kurds now live. They began arriving in the 1970s. Where do we start? We start with making dough. And brought their ancient bread with them, traditionally handmade by women. Well, this is a cultural thing. I brought one guy, he goes, I can make bread.

After one week, I have to tell him, sorry. Nobody will buy it. People come in that window, they look at it, they say, nah. So they saw that it was a man making it. Exactly. The most popular Kurdish bread is called naan. Same name, but thinner with different ingredients than Indian naan. So she takes a bowl. Yeah, there's a bowl, yeah. And then throws it around like a pizza dough.

Yeah, yeah. A man can bake the bread as long as he doesn't touch it. The basic recipe, flour, salt, water, yeast, hasn't changed in millennia. And neither has bread making. In Nashville, Kurdish women are still doing it the old way.

Yes, even directly under the flight path from the airport. Next to the backyard swing set on a grill made from an old satellite dish. Jamila Hadi learned when she was 11, watching her mother and grandmother in Iraq. So how often do you make the bread? Maybe one month, one time, or sometimes two months, one time. It's kind of like a party. Yes, yes. So it's fun. Yes, it's fun.

Family members share the bread. It keeps for months. Do you love doing this? Yes, I love it. I love it. You're smiling. Yes. You love it a lot. Yeah. You know, we feel we are in Kurdistan when we do this.

Where just surviving wasn't easy and having bread meant having life. This is really good. These cows might not seem particularly unique. This is Laura. Hi, Laura. That's Lily.

They're looking at the camera. Until you learn what they're churning out. Do you have any idea what amazing butter you make? The butter made here at Animal Farm Creamery in Shoreham, Vermont, can't be found in a grocery store. It's sold almost exclusively to fine dining restaurants around the country. From Per Se in New York to the Inn at Little Washington in Virginia, it's widely considered the cream of the crop. I actually have heard from people who have eaten it and they say it's changed them.

And, you know, it's great to hear that. I'm not quite sure how. Don't be aware of a secret. For Hilary Haag and her husband Ben, making butter is a family affair. They're the second owners of the business, founded in Orwell, Vermont. The Creamery's name, Animal Farm, winks at the 1945 George Orwell Fable. How would you describe this butter to someone who's never tasted it before? Well, it has this very light mouthfeel and then it has a very sweet taste to it, too. So it's an experience that involves aroma and texture and flavor.

So this is where it all happens in this little room? Yeah, well this is where all the butter is made, but of course it starts out with the cows. Here, the cultured cream from the cow milk is churned into golden paste.

Oh, that's a pretty well. Once those spheres roll into restaurants, they're reshaped, salted and served. With the winter firmness comes a higher butterfat, reaching into the high 80s. Here at San Francisco's Aquarello, the staff loves the butter so much, they even gobble up emailed updates from the farm and know the cows by name.

Rutabaga, she's my favorite. It's an enthusiasm not often associated with butter, so it should come as no surprise that chefs pay a pretty penny at more than $20 per pound. One store even resells it for $60 a pound. It's costing me like $17 a pound to make the butter, and at the end of the day I'm making on a good year like $7 an hour. You know, so it's like every piece of the farm that goes into this, it costs a lot to make the butter this way. But Hillary Haig says she's happy with the final product any way you slice it. We love this lifestyle, and it works for us to spend all of our time working to make this butter. Do you think people taste the love? I hope so.

Yeah, I mean I hope so. and everything in between, because you do it all in really great shoes. Find a shoe for every you at your DSW store or dsw.com. Spark something uncommon this holiday with just the right gift from Uncommon Goods. The busy holiday season is here, and Uncommon Goods makes it less stressful with incredible hand-picked gifts for everyone on your list, all in one spot. Gifts that spark joy, wonder, delight, and that it's exactly what I wanted feeling. They scour the globe for original, handmade, absolutely remarkable things.

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Don't miss out on this limited-time offer. Uncommon Goods. We're all out of the ordinary. Throughout the morning, Luke Burbank is serving up some food for thought. The unlikely stories behind some of our more familiar foods.

For starters, how about a sandwich? Welcome to Sandwiches of History. Barry Enderwick is eating his way through history, one sandwich at a time. From salads, sandwiches, and savories, published in 1905 in the UK, we're going to be making the New York sandwich. Every day from his home in San Jose, California, Enderwick posts a cooking video from a recipe that time forgot. Mince the oysters and add them to mayonnaise. Rescuing recipes from the dustbin of history doesn't always lead to culinary success. Yeah, that was a textural wasteland.

No thank you. But it has yielded his own cookbook, a collection of some of the strangest and sometimes unexpectedly delicious historical recipes you've probably never heard of. And even a traveling stage show. That's right, Sandwiches of History Live. And from the condiments to the sliced bread, this former Netflix executive See you tomorrow. has become something of a sandwich celebrity. You can put just about anything in between two slices of bread, and it's portable. In general, sandwiches are pretty easy fare. And so they just have universal appeal, I think. Though the sandwich gets its name famously from the 4th Earl of Sandwich, the earliest sandwich Enderwick has eaten dates from 200 BCE China.

Today we are going to be kicking it old school, and I mean really old school, with the Ru Jia Mo from China. That is delicious. While Elvis was, of course, famous for his peanut butter and banana concoction, Enderwick says it's actually another celebrity who should be more famous for his favorite sandwich. Gene Kelly had a greatest man sandwich in the world, which was basically mashed potatoes on bread, and it was delicious. Today from selected recipes of 1926, from the up-to-date sandwich book of 1909, we're going to be... One recipe at a time. Peanut and sardine sandwich. Parmesan and radish sandwich.

Enderwick tries to get a taste of who we were, the good, the gross, and sometimes, well... It's just, you know, mustard and butter. What's Thanksgiving without potatoes?

Connor Knighton tells us you might be surprised to know who's helping to get them to your table. The annual potato harvest is the most stressful time of the year for southern Idaho farmers. There's a very limited window of time to get the spuds out of the soil and into the cellar before the cold weather arrives.

For a couple of weeks, it is all hands on deck, and many of those lending a hand are teenagers. I get to know my community, and I get to become familiar with what Idaho's kind of known for, which is potatoes. Mikkel Kessler is a junior at Snake River High School in Bingham County, the state's top potato producing county and home to the Idaho Potato Museum.

Her school district is one of a handful that gives students two weeks off during the harvest and early fall. It's a spud break. I think a lot of our potatoes go to McDonald's and stuff, and so it's interesting that I'm helping with potatoes that I might end up eating later. Does that make you extra careful with them?

It does, yeah. I'm making sure nothing's getting by that I want to eat myself. Kessler and other spud breakers are paid to monitor the conveyor belts and weed out any foreign objects as the potatoes head down the line. Could you do this without the help of the teenagers?

Absolutely not. They are that critical to this operation. Brian Murdock is a sixth generation potato farmer who's employed spud breakers for decades. For me to go out and hire somebody full time, no way could I do that.

And then also to try to find somebody temporarily, even for two weeks, that's even hard to do. Murdock tries to make the experience memorable for the students who choose to work on the farm. He prints t-shirts each year and provides team dinners that feature, you guessed it, plenty of potatoes. I don't think I could ever get sick of potatoes. Really? Even after touching them all day long, you're not sick of it? No?

Yeah, no, not really. I feel like that makes you kind of excited to get the potatoes. Because you know all the work that went into it?

Yeah. It's a lot of hard work. The farms in Bingham County alone produce more than 57,000 acres of potatoes a year. The potato growers are really bound to each other too. Like last year, I was struggling to get done, but I had a neighbor come and help me. This year, farmer Nick Benson has a crop of around 20 teens helping him bring in the harvest.

Looking good. School sports don't stop during harvest break. Sophomore Emma Cook begins her day with an early volleyball practice.

She then heads to Benson's farm where she's learned how to drive a potato truck. I think sometimes the best learning is outside of school. Like my dad has a joke that he always says like, don't let school interfere with your education. I feel I'm learning very valuable lessons about like working hard and being responsible. Some families take vacation during the break, but the students who do work stand to make well over $1,000. They may find themselves working side by side with their teachers. I started working harvest because I was a single mom with three kids, and I started worrying how I was going to be able to provide Christmas for my kids. Camille Watt-Reinstra teaches English at Snake River High School and supplements her income working harvest at Thompson Farms.

For two weeks, and two weeks only, her young coworkers are allowed to call her by her first name. Do you feel like anything is lost when they're out of the classroom for these two weeks? I absolutely do not. I do not feel that or see any retention lost in the classroom with these high school kids. If anything, it's a rejuvenation.

They're back, ready to go with more energy. The majority of these students aren't bound for careers in agriculture. This isn't an apprenticeship. It's a tradition, a community coming together to bring in the crop. This is what we get to live every day. This is our life. We get to feel this year after year. It's just, it's wonderful. It really is. How weird does it feel to be called someone's fiancé?

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Start planning at Zola.com. That's Z-O-L-A dot com. Remember when gaming meant dropping hundreds on a console or gaming PC?

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That's cloud gaming with Amazon Luna. Even in the darkest, most difficult times, Holly Williams explains how food offers some comfort as well as nutrition. Renard Ataula is an unlikely internet sensation. A ten-year-old chef with a repertoire of simple recipes. Cooking in war-torn Gaza. She has nearly a million followers on Instagram. We've witnessed her delight as she unpacks parcels of food aid. We interviewed Renard via satellite, though we were just 50 miles away in Tel Aviv.

Israel doesn't allow outside journalists into Gaza, except on brief trips with the country's military. There are a lot of dishes I'd like to cook, but the ingredients aren't available in the market, Renard told us. Milk used to be easy to buy, but now it's become very expensive. How does it feel when so many people like your internet videos? All the comments were positive, she said.

When I'm feeling tired or sad and I want something to cheer me up, I read the comments. We sent a local camera crew to Renard's home as she made fool, a traditional Middle Eastern bean stew. Her older sister Nurhan says they never expected the videos to go viral. Amazing food.

Every time she make me very surprised. Thank you. After more than a year of war, the Gaza Strip lies in ruins. Nearly everyone has been displaced from their homes. The United Nations says close to two million people are experiencing critical levels of hunger. Hamada Shakura is another chef showing the outside world how Gazans are getting by. Relying on food from aid packages and cooking with a single gas burner in a tent.

Shakura also volunteers with the charity Watermelon Relief, which makes sweet treats for Gaza's children. We've noticed that in all the videos that you post online, you're very serious. Why is that? The situation does not call for smiling, he said.

What you see on screen will never show you how hard life really is here. Before dawn one recent morning in Israel, we watched the UN's World Food Program load nearly two dozen trucks with flour headed across the border. The problem is not a lack of food. The problem is getting the food into the Gaza Strip and into the hands of those who desperately need it. The UN has repeatedly accused Israel of obstructing aid deliveries to Gaza. Israel's government denies that and claims that Hamas is hijacking aid.

For all the actors that are on the ground, let the humanitarian do their work. Antoine Renard is the World Food Program's director in the Palestinian territories. Some people might see these two chefs and think, well, I mean, they're cooking, they have food. They have food, but they don't have the right food.

They're trying to accommodate with anything that they can find to make it a bit diverse. So these chefs are really doing miracles. Even in our darkest hour, food can bring comfort.

But for many in Gaza, there's only the anxiety of not knowing where they'll find their next meal. Now onto the teriyaki capital of the United States. Here's Luke Burbank. Seattle loves its teriyaki. In fact, it has more shops per capita than anywhere else in America. And food writer Kenji Lopez-Alt is trying to eat at every one of them.

We might have hit gold here. It's like where some places have pizza, some places have their burger joints. Teriyaki is the Seattle food. This is like the food of the people. And if you grew up in Seattle in the 1980s like I did, you probably ate a lot of what's called Seattle-style teriyaki, because there was so much of it around. Hundreds of small family-run shops in strip malls and gas stations, grilling up chicken over rice topped with a signature sweet glaze.

And it's all thanks to this guy. Toshi Kasahara. Why do you think it's become so popular here in the Northwest? It was something tasty and inexpensive. Way back in 1976, Kasahara was a young Japanese immigrant with an idea, a restaurant dedicated to teriyaki.

Fast, affordable, and delicious. Most Japanese restaurants had teriyaki, but I was the one specialized teriyaki. A lot of the restaurants were owned by Japanese folks at the beginning, but now it's like some are Chinese-American, some are Vietnamese-American, some are Korean. So like all these Asian immigrant communities have found a teriyaki joint. Seattle, it's known as the teriyaki capital of America, really, because of you. How does that feel?

I don't like attention. But all humility aside, Kenji Lopez-Alt says it's time to give Seattle teriyaki its due. I feel like Seattle should claim it.

I would love to see someone open up a teriyaki joint in New York and call it Seattle-style teriyaki, you know. It's the food issue on Sunday morning. Eat, drink, and be merry. Here again is Jane Pauley. A classic from Fleetwood Mac. Offstage, drummer Mick Fleetwood has another calling. His restaurant on the island of Maui, a spot that's brought him great joy and more recently, terrible heartache.

He talks with Tracy Smith. The island of Maui is a mere dot in the enormity of the vast Pacific Ocean. But it's not hard to see why millions visit every year and why there are some who never want to leave. Fleetwood Mac founder Mick Fleetwood fell in love with Maui decades ago and put down deep roots.

Long story. Long love affair. But it really is your heart and your home. People often think, oh yeah, how often are you on Maui?

This is my home, no other place. As a young man, he dreamed of a place, a club where he could get his friends together. And 12 years ago, he made it happen in the west Maui city of Lahaina, Fleetwood's on Front Street. The menu was eclectic. They served everything from Biddy's chicken, just like Fleetwood's mom, Biddy, made it, to cookie dough desserts dreamed up by his children. It was also a place where Mick and friends could play. We created, I created a band of people under a roof.

At Fleetwood's. Instead of a traveling circus, it was a resident circus that actually was on Front Street. And then in August of 2023, the music stopped. We begin tonight with wildfires in Hawaii that have people fleeing for their lives.

A wind-driven fire tore through western Maui, killing more than 100 people and consuming more than 2,000 buildings. Fleetwood was in Los Angeles when the fire started, and he hurried back to a scene of utter devastation. And his beloved restaurant, this charred sign was about all that was left.

This was, Fleetwood's on Front Street. Amen. Amen. I understand you're not wanting to be me, me, me, and especially in light of the lives that were lost, the homes that were lost. You don't want to make too big of a deal out of a restaurant.

No. But at the same time, this was your family. This was your home. This was your home. That it must have been a huge loss. It was a huge loss. And in the reminding of it, that wave comes back.

Today, knowing we're doing this, I go, okay, this is going to be a day. We took a walk with Mick down the street where his place once stood. The last time he was here, the place was still smoldering. Literally parts of it were still hot. Oh, gosh. And dust and... Like smoking still? Yeah. More than a year later, the Lahaina waterfront is still very much a disaster zone.

The decision about what to do with the land is still up in the air and the priority is housing for the displaced residents. But Mick Fleetwood says he's determined to rebuild, just maybe not in the same place. When you picture the new Fleetwoods in your mind, what do you picture? For me, it has to encompass being able to handle playing music. There has to be music. There has to be music.

We had it every day. That's a selfish request. But before anything is rebuilt, there's still a massive cleanup that needs to be completed here. We will see. You have a blank scope to paint on. And there's a lot of painting to do. You have to be careful, even in this conversation, of going, like, how sad that was, when really it's about, yes, but now we need this. In the end, you go, like, it happened. And what's really important is absorbing maybe how all these things happened and can they be circumnavigated to be more safe in the future and be more aware. Of course that's part of it, but the real, real essence is the future. His ukulele is one of the few things that survived the fire, and Mick Fleetwood is hoping his dream survives as well. It's beautiful.

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In a land known for marquees and famous signs, there's probably no sign that's more on the nose. Inside Just Food for Dogs in Hollywood, California, customers are sampling today's offerings while their owners stock up on the food. Sarah Rector and her French bulldog Lulu are buying her regular order, including beef with russet potato and venison with squash. As opposed to, like, the commercial dog food you can get, the kibble. Does feeding this make you feel better about Lulu, about her care? Yeah, I just know that she's getting the best possible, like, ingredients and health and overall wellness. You have children too, or?

Not yet. We do have another French bulldog, so I feel like we have kids. It's tempting to write this off as a trendy L.A. fad, but Just Food for Dogs president Carrie Tischler says this store is here because of a permanent shift in the roughly $50 billion U.S. pet food industry. People think that fresh food is it's bougie or it's fancy or it's gourmet.

The last year of research shows that 82 percent of families think of pets as family or as children, and that's up significantly. Joe Ovaye is Just Food's guest experience manager. He says all of their pet food is approved by the USDA for human consumption. It is human-grade food, so like, you know, something you and I could eat. As a matter of fact, let me try our famous recipe, the fish and sweet potato.

You're really going to do that? Look at this. Oh, my God, it's like ceviche. It may seem a bit indulgent and can cost double the price of kibble, but some say that feeding our dogs natural food is what we should have been doing all along, and making it yourself can cost the same as buying food at the store. It's about going back to what is biologically appropriate that they ate for tens of thousands of years.

They ate prey animals and table scraps. So I'm just educating people on how to go back to what they ate for tens of thousands of years prior to commercial pet food. Christine Filardi is a pet nutritionist and author of Home Cooking for Your Dog. It's a cookbook offering recipes with what she says are the three necessities, animal protein, a carb, and a veggie, as well as a few extravagant treats.

We have some bacon and cream cheese muffins. Filardi says whether it's store-bought or home-cooked fresh food, the results are the same. Well-fed animals live longer, have cheaper vet bills, and are happier, which makes the owners happy, too. So it's worth it to make this kind of investment in our pets, right? Absolutely, absolutely.

If they take such good care of us, we should take good care of them. No serious exploration of the wonders of gastronomy is complete without a visit to Rome with Seth Stone. Some of Rome's masterpieces are constructed out of marble and travertine. Others are made from pecorino cheese and cracked pepper, including this centuries-old pasta dish. What exactly is caccio e pepe? So, caccio is an old-fashioned way to say cheese, formaggio. So, caccio e pepe, cheese and pepper. And the cheese is made from cheese. Caccio e pepe, cheese and pepper. And the cheese uses this pecorino romano. Grazie! Sophie Minchilli does food tours and grew up in Rome. It's funny because I go through phases of life.

I'm currently in a carbonara phase of life, but I just came out of the caccio e pepe phase of life. It seems easy because it only has two ingredients, but the trick is to get it creamy. And this movement helps you to make the perfect cream. Gabriele Giura is head chef at Ruscioli, which is in the pantheon of popular pasta places in Rome. Two ingredients, you can find everything. The flavor, the taste, the taste is unbelievable. Giura showed us his technique, combining the cheese and pepper with pasta water, then blending it before mixing it with the cooked pasta.

There are some rules. No butter, no heavy cream. Today I'm going to add the heavy cream.

I'm going to look for another job. That's the sound. What's the sound? What we call the sound of love. I've tried to make caccio e pepe at home and I get clumps of cheese and it's kind of stringing. It's not what you envision.

It happens also to the best, but it happens. Maria Elena Ruscioli figures her family's restaurant serves about 80 plates a day of this dish with humble beginnings. It's thought to have been a staple for shepherds on the Roman countryside with its simple and local ingredients.

Her father Marco was a shepherd before opening a bakery in Rome. Later brothers Alessandro and Pierluigi expanded, actually taking inspiration from the high-end grocer Dina De Luca in Manhattan. Now they've brought their version, Ruscioli, back to New York. Do you recognize how popular caccio e pepe has become around the world?

Yes, of course, especially in New York. The caccio e pepe in our restaurant is more popular than the carbonara. Back in Rome, Sophie Minchilli's food tour features a caccio e pepe twist on these Roman rice balls called suppli. I got you the special of the day, which is caccio e pepe with candied lemon. Pizza, caccio e pepe. We sampled a caccio e pepe pizza a few years back. Vore un cono con caccio e pepe. Perfecto. And tried Carla D'Ambrosio's gelato version.

It's good. Buono. But there's nothing like the real thing, and Sophie Minchilli says everyone has their favorite neighborhood spot for it. Hers is al pompere. The woman who runs the restaurant was saying, caccio e pepe. Why is everyone so obsessed with caccio e pepe?

No, it's true because the locals just think it's that quick plate that you make at home, and somehow abroad it's become a big deal. So of the many wonders Rome has given us, one must not forget caccio e pepe, simply delicious, yet hardly simple. Buon appetito.

Buon appetito. Hi, I'm Angie Hicks, co-founder of Angie. When you use Angie for your home projects, you know all your jobs will be done well.

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At Ross, yes for less. Once again, Luke Burbank with something hot and cold. Today we're going to make baked Alaska. We're going to be making a baked Alaska. It seems like once a generation, chefs rediscover the kind of odd, old-fashioned delight that is the baked Alaska. A majestic classic that when conquered is truly the mark of a master chef.

And while it can be hard to find on a menu, one place you can get it is at Castaway, perched high above Burbank, California. All thanks to pastry chef Alisa Garcia. When you come in and you see that there's like 20 baked Alaskas ordered, are you like, this is going to be a long day? No, no, no, it's easy.

Garcia's version of easy? A 12-hour saga with brown sugar cake layered with frozen bananas and two different types of banana ice cream. It'll work fast. Sorry, I'm slowing you down.

It's okay. Then comes the meringue and remember, this is ice cream, the flames. The final product, a crunchy warm exterior and frosty cold interior. It's a paradoxical food.

You've got hot and you've got cold and they're not supposed to coexist. Food historian Jim Chevalier says there's no shortage of tall tales about the dessert and none of them are true. When foods come along, people don't notice them. They make them, they eat them.

A lot of the history is not done by historians. It's maintained by practitioners, by bakers and cooks. Although Chevalier says people were eating baked ice cream early in the 19th century, the first recipe for the dish that would become The Baked Alaska wasn't published until 1894 in a cookbook by Charles Ranhofer, the chef here at Delmonico's in New York City, thought to be America's first fine dining restaurant.

Currently owned by this guy, Dennis Tursinovic. Think about the amount of labor that was put into The Baked Alaska. To make ice cream, you had the ice trade, wooden metal churns to produce the cream. It was pretty complicated to make the dish. More than 100 years later, it's still challenging chefs.

Proof positive, maybe, that everything old is new again. If a cocktail's on your Thanksgiving menu, California offers this tribute to the martini. Cheers. The martini makes very good sense for Thanksgiving. It will whet your appetite for the meal to come. Robert Simonson wrote a book about the martini, the cocktail everyone seems to have an opinion about. Nowadays, what makes a martini a martini?

It's funny, it's strict and loose at the same time. Ingredients, proportions, garnishes, it's all subject to debate. I'm a purist. I would think it needs to be gin and vermouth. But I'm willing to bend and say, okay, vodka and vermouth as well. If there's no vermouth in there, I don't know how you can call it a cocktail. Simonson says the martini was probably named after a vermouth company. It was invented in America in the 1870s or 80s when bartenders mixed gin with vermouth, a fortified wine made with herbs and spices. It's a very big player in cocktail history. In the early 20th century, the very dry martini became very popular. Ice cold gin or vodka, garnished with a lemon twist or an olive or an onion, but only a little vermouth, or maybe not even a little. Why is it that so many people would want gin or vodka without vermouth? Because for years and years and years, it was stored improperly.

It should be in the fridge. Samantha Kasuga is the head bartender at Temple Bar in New York City. So in the story of bad martinis, people thought vermouth was the villain, turns out to be the victim. Correct.

This whole time. Kasuga's classic martini is two parts gin, one part vermouth. Cheers. Cheers. With a twist of lemon. That's great.

I'm delighted to be here. She suggests that you probably shouldn't order it the way James Bond does. A martini, shaken, not stirred. When you're making a martini, are you always stirring? I personally am. Is part of the reason for the popularity of shaking a martini that it puts on a little show behind the bar? I mean, definitely. People love a good shake.

Let's go. One, two, three, four. One, two, three, four. People also love to have a martini made just the way they want it. I think martini drinkers tend to be specific.

Are martini drinkers obnoxious? I... Okay.

I would say... This is already sounding very diplomatic. No, there's a luxury behind that.

To have your own preferences not only listened to and then executed is, like, that's the luxury itself. Writer Robert Simonson says that a martini can also add a little luxury to your Thanksgiving. There are very few American inventions more American than the martini, so it's an American holiday, American drink.

A grown-up American drink. Cheers. Thank you for listening. Please join us when our trumpet sounds again next Sunday morning. If you like this podcast, you can listen ad-free right now by joining Wondery Plus in the Wondery app.

Before you go, tell us about yourself by filling out a quick survey at Wondery.com slash survey. When 60 Minutes premiered in September 1968, there was nothing like it. This is 60 Minutes.

It's a kind of a magazine for television. Very few have been given access to the treasures in our archives. Are you rolling? But that's all about to change. Like, none of this stuff gets looked at.

That's what's incredible. I'm Seth Doan of CBS News. Listen to 60 Minutes, A Second Look, wherever you get your podcasts. in classified files for decades. I'm Luke LaManna, a Marine Corps recon vet, and I've always had a thing for digging into the unknown. It's what led me to start my new podcast, Redacted, Declassified Mysteries. In it, I explore hidden truths and reveal some eye-opening events like covert experiments and secret operations that those in power tried to keep buried. Follow Redacted, Declassified Mysteries with me, Luke LaManna, on the Wondery app or wherever you get your podcasts. To listen ad-free, join Wondery Plus in the Wondery app.
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