Sunday Morning - CBSNews.com
Sunday Morning - CBSNews.com
11/24: Sunday Morning
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”; Tracy Smith talks with Mick Fleetwood about his Maui restaurant, Fleetwood’s on Front Street, which was destroyed in last year’s wildfires; 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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What makes a martini a martini?
There are very few American inventions more American than the martini – a classic cocktail of gin and vermouth, garnished with lemon. But today, a martini's ingredients may be up for debate.
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Rediscovering the Baked Alaska
Few desserts are so shrouded in mystery as the enigmatic Baked Alaska. While it's thought people were eating baked ice cream dishes in the 19th century, the recipe for the dish that would become known as Baked Alaska was first published in 1894. Correspondent Luke Burbank looks at why this classic, paradoxical dessert that melds heat with frozen sweets continues to captivate.
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An Italian masterpiece: Cacio e pepe
A centuries-old pasta dish made with pecorino romano cheese and cracked pepper is a tradition in Italy, but getting it right is tricky even for the most experienced of chefs. Correspondent Seth Doane talks with Gabriele Giura, head chef at the famed Roman restaurant Roscioli, about preparing this simple but wondrous dish.
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Serving up home-cooked dog food
Commercially-produced pet food is a $50 billion a year industry. But some advocate for healthier meals for your beloved pets. Correspondent Nancy Giles visits Just Food for Dogs, in Hollywood, Calif, which sells delicious canine fare that is also USDA-approved for human consumption; and with pet nutritionist Christine Filardi, author of "Home Cooking For Your Dog." Bone Appétit!
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Mick Fleetwood plays to the future in Maui
Last year's horrific wildfires turned Lahaina into a disaster zone, and destroyed the Fleetwood Mac founder's club, Fleetwood's on Front Street. Today, Mick Fleetwood is determined to rebuild, saying, "There has to be music."
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In praise of Seattle-style teriyaki
Seattle has more teriyaki shops per capita than any other metropolis in America. Correspondent Luke Burbank talks with the man whose 1976 restaurant, Toshi's Teriyaki Grill, began it all.
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Dishing up space food
At the Johnson Space Food Systems Laboratory in Houston, NASA scientists develop dishes – freeze-dried, heat-stabilized, or irradiated – to serve on the International Space Station. Correspondent David Pogue checks out what's on the menu in Earth orbit.
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Gazan chefs cook up hope and humanity for online audience
Ten-year-old Chef Renad (who's gained a following on Instagram) and Hamada Shaqoura (who relies on humanitarian aid and crude cooking arrangements) educate while preparing meals in war-torn Gaza.
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"All hands on deck" for Idaho's annual potato harvest
In Idaho, harvest season means some high schools offer students a two-week "spud break," when they help farmers get their potatoes out of the ground and into the cellar. And in some cases, their teachers join in. Correspondent Conor Knighton reports.
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Baking an ancient bread in Tennessee
In Nashville, not far from the center of the country music world, you'll find a bakery that produces bread nearly identical to what Kurds have been enjoying for more than 4,000 years. Correspondent Martha Teichner visits Newroz Market, where their bread, which originated in Mesopotamia and is traditionally hand-made by women, is a vital culinary necessity for the Kurdish diaspora.
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Good enough to eat: Noah Verrier's paintings of comfort food
Artist Noah Verrier is getting millions of likes on social media for his paintings of comfort foods, like peanut butter and jelly sandwiches, burgers, fries, and jelly donuts – and they're selling like hotcakes on eBay. Correspondent Rita Braver talks with Verrier about how the former Florida State University art instructor came to become known as a "junk food painter."
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A study to devise nutritional guidance just for you
When it comes to eating healthy, all of us respond to foods differently. The National Institutes of Health's new nutrition study hopes to finally provide Americans a personalized answer to the question: "What should I eat?"
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