i get two newspapers every day and i read them from one end to the other. i know what's going on. >> what is it? what is it? >> he ran away. >> hold up right there on the wall. >> in the initial seconds that officers respond to a report of a fight between inmates, the first challenge is sorting through a yard full of convicted criminals to determine who was involved. >> i don't know who was involved. >> was he involved? >> i don't know. >> oh, just hold up. >> suddenly, a "lockup" producer encounters the victim outside the prison's medical clinic. >> where? where do you want me? he is bleeding profusely from deep slashes in his neck,
romney level yet, but they've received this money projectally from friends, practically been donated to them. so this is going to be a campaign of sorting through clinton ethics rather than ideology. >> here is my prediction on this. i don't believe that we are going to find at the bottom of one of these stories a decision made by hillary clinton as secretary of state that was affected by any of this, that in the conflict of interest, you can choose the right interests. you know, there are two interests and one of them is right and one of them is polluted and it is entirely possible to choose the right one. i suspect that's what she did, especially with the advice of the state department staff. eugene, before we take a break here, jeb bush finds himself in second place now. now, i said to a former republican this morning, joe scarborough, i said this morning with joe, hey, joe, does jeb
>> we're a very large operation for our commodity, which are peaches, plums and nectarines. to put it into perspective, i probably produce -- for peaches, about a third as many peaches as the state of georgia does. >> we have greaters sorting out the fruit that is not going to go into a box. you know, they're looking for scars like this that you and i could cut that off right there and eat it. but unfortunately, they don't want it in the box. a lot of it is about appearance. this is edible, but it's not edible to the super market. >> they have state standards. they have, you know, the usda or federal state standards for product, but the retailer standards far exceed that which is placed on us by the state. >> the amount of fruit that's left either in the field or is discarded after it gets from the packing house i've seen as high at 70%. the least i've seen is 20% that gets thrown away for a lot of
market's bananas. it is deeply shocking what you see mountains, concentrated mountains of food being wasted. it's something that every time i see, i still get shocked by it. >> we're a very large operation for our commodity, which are peaches, plums and nectarines. to put intiet perspective, i probably produce -- for peaches, about a third as many peaches as the state of georgia does. >> we have greaters sorting out the fruit that is not going to go into a box. you know, they're looking for scars like this that you and i could cut that off right there and eat it. but unfortunately, they don't want it in the box. a lot of it is about appearance. this is edible, but it's not edible to the super market.
he sources a lot of his stuff, his greens from there. and he's real proud of them. the back room is dedicated to sorting and drying various herbs which he blends into a secret mix that he claims has all sorts of healthful and bonner-inspiring benefits. if every dish i have been told over the years would make me strong worked, i would have a permanent pup tent going on down, there so i take all of that with a grain of salt. >> hi. >> hello. his son, hasan, delivers the food. it all starts with fresh olives, they're in season now and roasted walnuts. some warm, very good bread. squishy. and you get this stuff. everybody gets it. a pulpy puree of figs, raisins, strawberries and full of mohammed's potent herbs and spices. of course.
odor. >> this is our home grown -- here's stuff we found in the past. >> the chocolate tastes funny. >> for us this is a daunting task. typically a batch would be 18 buckets. it's a lot of sorting. >> it's a lot of sorting but it's the hands on part of the process which is what we feel is the strength of our process and method. >> supposed to have a vein in it. >> that just as they dry the husk. >> chocolate. >> the smell of a gym sock now with veins. >> you should try this. this is it. >> lick it. chew it? >> chew it. >> it tastes like almost vegetal. >> don't use that either. beady and vegetable. >> we're going to end it with words like delicious. >> fruity and wonderful. we have to start out low.
>> this is our home grown presorter. this is stuff we found in the beans in the past. >> the chocolate tastes funny. >> for us, this is like a daunting task. typically, a batch would be like 18 buckets. >> yeah. >> it's a lot of sorting, but it's that hands on part of the process that's becoming intimately knowledgeable with the product or what we feel is the strength of our process and our method. >> supposed to have a vein in it? >> just dry the husk. >> dick taylor chocolate. the smell of a gym sock now with veins. >> try this, dehusked. >> chew it. >> and tastes like almost vegetable. there's a lot of floral or flower notes. >> veg-tabl. don't use that either. gym sock, vegtle. veiny. words like delicious. >> fruity, wonderful.
hat. since we're making food, we have to keep your hair in line. head back to where we do the first stages of processing. >> you follow him. i follow you. you follow me. >> this is where we store our raw ingredients. we're unique in the chocolate making industry we start with two ingredients, cocoa beans and cane sugar. >> there's your cocoa beans that came right out of the cocoa pod. >> and they've been fermented and dried. you can smell that fermentation that kind of gym sock smell. >> listen, from a marketing standpoint, words like gym sock, i mean, and i'm not an expert but i don't think you want them to dare to try your product. >> we wouldn't encourage anybody to eat it raw like that. >> what happens here, some sorting? >> we'll fill up buckets with beans. >> and these? >> specific beans came from a
>> for us, this is like a daunting task. typically, a batch would be like 18 buckets. >> yeah. >> it's a lot of sorting, but it's that hands on part of the process that's becoming intimately knowledgeable with the product or what we feel is the strength of our process and our method. >> supposed to have a vein in it? >> they's because as they dry, the husk shrinks. >> dick taylor chocolate. the smell of a gym sock now with veins. >> try this, dehusked. >> chew it. >> and tastes like almost vegetable. there's a lot of floral or flower notes. >> vejetal, don't use that either. words like delicious. >> fruity, wonderful. we have the start out low so we can -- >> your managing expectations in
>> education is step one. >> education is key. all right. >> step two is a dick taylor hat. got to keep your hair in line handling food. let's head back to where we do the first stages of processing. >> you follow him. i follow you. you follow me. >> this is where we store our raw ingredients. we're unique in the chocolate making industry we start with two ingredients, cocoa beans and cane sugar. >> there's your cocoa beans that came right out of the cocoa pod. >> and they've been fermented and dried. you can smell that fermentation and that gym sock smell. >> listen, from a marketing standpoint, words like gym sock, i mean, and i'm not an expert but i don't think you want them to dare to try your product. >> we wouldn't encourage anybody to eat it raw like that. >> what happens here, some sorting? >> we'll fill up buckets with beans. >> and these?