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critical mass in the past five, ten years. >> reporter: the nation's feeding frenzy ahead on sunday morning. oh, wow, that is so good. >> osgood: a controversial baking ingredient could be the next big growth industry, or so the voters of two western states seem too believe. of course, there's the fact that it currently violates federal law. this morning barry pederson takes an arm's length look. >> right now what you want to do is like anything else my grandmother told me, always taste the food. >> reporter: but you may need a doctor's permission to taste this food. pepper with a pinch of pot. later on sunday morning, marijuana as a cook's new secret ingredient. >> osgood: it's no secret that outstanding food is easy to find in the biggiesy. and easy does it is actor john goodman's motto ever since he adopted new orleans as his home. this morning he talks with our michelle miller. >> you and i will be sitting in the fabled cat bird seat. >> reporter: he's a memorable character actor who is also a memorable character. >> i'm a cheap blusher. reporter: see for yourself. ahead on sunday morning. reporter: a taste of new orleans with john goodman. >> yeah! more. >> osgood: a perfect batch of foods on the plate is what every cook strives for. martha teichner will explore how it's done. >> whether it's bread and butter or steak and wine or milk and cookies. those are old friends. >> reporter: like peas and carrots, friends for good reason. >> peanut and pickle sandwich is a sandwich that my father always ate. >> reporter: peanut butter and pickle? >> it's magnificent. reporter: ahead this sunday morning, what goes with what and what doesn't. >> osgood: diners at one restaurant are forever staking a claim, you could say, to the honor of polishing off one enormous slab of beef. bill geist has gob to see for himself. >> reporter: you're driving through the texas panhandle thinking you're hungry enough to eat a cow when signs point you to a place where you can do just that. free. >> it's the big 72-ounce steak. reporter: ahead on sunday morning,... >> come on, you can do it. reporter: ... a mecca of meat. >> osgood: as always there's much more on the menu. but first the headlines for this sunday morning the 18th of november, 2012. continuing to broker a cease-fire between the israelis and the palestinians but earlier today israel shot down another hamas rocket aimed at tel aviv. israeli air strikes continue against hamas strongholds in gaza. divers searching for the two missing workers from an oil platform that caught fire in the gulf of mexico on friday have recovered a body near the site. four other workers are hospitalized with severe burns. president obama has arrived in thailand. his first stop on a three-day trip that includes the first visit to myanmar by a u.s. president. outspoken new jersey governor chris christie has been getting around. last night he was on saturday night live. he thanked his state's rescue and relief workers for their efforts during hurricane sandy. he then offered a critique of super storm tv coverage. >> i also do not want to thank the reporters that put themselves in danger by walking into the middle of a hurricane with their cameras. we don't need you to tell us there's a hurricane. we have windows. >> osgood: here's the day's weather forecast. mostly clear and mild pept in the pacific northwest where they're getting an early taste of winter. the week ahead will grow cooler although it should remain sunny. >> let's face it. osgood: next the united states of food. and later john goodman and michelle miller eating well in new,,,,,,,,,,,,,,,,,,,, >> osgood: millions of americans appear to be caught up in a feeding frenzy. they're not just cooking food and eating food. they're talking food, almost nonstop only pausing to take a bite. our cover story is reported now by lee cowan. >> how long are we going to hang that back here. >> reporter: when celebrated she have wolfgang renovated his famous restaurant in beverly hills, there was a buzz i didn't quite get. >> is that the new recipe for the short bread? let's taste it. >> reporter: don't get me wrong. i love a good restaurant. but i'm by no means a foodie. in fact, i clam up when i'm expected to talk about food in any intelligent manner beyond mmmmm. i've never had a lobster like that. >> you're still very young. reporter: chef puck endured my lack of food sophistication with a smile. he tried to explain why everyone else, it seems, is talking about, blogging about, even insta gramming their food. >> today people really know about food. they read about food. they see it on television. they know what good quality is. all of a sudden now food and wine have become one of the premiere conversation pieces. >> reporter: and the reason for all the talk has little to do with what's in your refrigerator. >> a chance to make a delicious global and innovative. >> reporter: it's your cable box. >> television made such a big impact of the way we eat in america today. i mean, it has changed the whole climate of eating totally and for the better. >> reporter: when julia child took to the air waves, it seemed cooking shows appealed more to the golf and opera crowd. >> we're going to make beef stew in red wine. >> reporter: now food is cool. even edgy. >> i love apples in in this. amazing. >> reporter: as much about pop culture. a frenzy fueled by social media. >> everybody is a restaurant critic. >> reporter: everybody? everybody. so if you mess up a meal today, you can see maybe 200, 300 people know it already before i go to sleep because this guy or this woman tweeted it to all their friends. >> reporter: look what happened this past week when a "new york times" critic took a less than charitable bite out of celebrity chef's new restaurant. it became instant water cooler fodder. >> people just seemed completely and totally obsessed with food. everybody is talking about it. >> reporter: this woman is a free lance writer and food blogger, part of the food mafia, as she calls it, who sought out a hipster hangout in the industrial section of los angeles to chat. >> i feel like foodiism has hit a critical mass in the past five, ten years. it's been said many times but i'll say it again. food really is the new rock. >> reporter: and the new groupies are who? >> the foodies. the foodies and me. >> reporter: the food landscape of today, she explains, is as much about social experience as it is sustenance. >> when you come into a place and you know the story behind whatever it you're eating and you know the story behind the chef and you're in this really kind of cool space and you get to chitchat with people around you. it really is about an experience and a feeling more than an actual thing itself. >> reporter: that seems especially true of young people whose social lives increasingly revolve around eating out. >> i will probably spend $150 on a tasting menu before i would spend $150 on a rolling stones reunion tour. i'm not alone in that sentiment. actually i really love the stones. i shouldn't say that. >> reporter: eating out comes before almost anything else. either way what makes the perfect dish? >> you're going to serve up a little soy sauce on the side or what. >> reporter: can still be a bit mysterious much like the people who spend their lives in search of that secret for a living. >> i think the more people think about what they're eating, the better. >> reporter: pulitzer prize winner jonathan gold is the restaurant critic for the l.a. times. he says he needs to keep his anonimity so he doesn't get preferential treatment from chefs. >> i think that there is a recognition that the best food isn't necessarily what you're going to get at the white table cloth restaurant. >> reporter: what gold noticed more than anything in the last few years is good food is where you find it. >> your burrito. reporter: case in point. food troughs. they've driven their way into the hearts and stomachs of foodies everywhere. farmers markets are teeming, thanks in part to the first lady. >> we need a wheel bear owe. reporter: she's made her vegetable garden as recognizable as the rose garden. in short foodies aren't part of an exclusive club anymore. >> whenever you're ready, when they don't want you at cbs anymore, you can come and work with us. >> reporter: food is now an every person's hobby. it can even be mine. oh, wow. that is so good. >> osgood: some noodling around next. we understand. , at usaa, we know military life is different. we've been there. that's why every bit of financial advice we offer is geared specifically to current and former military members and their families. 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[ male announcer ] the way it moves. the way it cleans. everything about the oral-b power brush is simply revolutionary. oral-b power brushes oscillate, rotate and even pulsate to gently loosen and break up that sticky plaque with more brush movements than manual brushes and even up to 50% more than leading sonic technology brushes for a superior clean. oral-b power brushes. go to oralb.com for the latest offers. oral-b power brushes. ♪ use freedom and get cash back. ♪ack. ♪ five percent at best buy. ♪ wow my definition is high. activate your 5% cash back at chase.com/freedom. ♪ everybody get, everybody get! ♪ pasta chefs have been using their noodles for centuries. it would take almost that long to cook your way through all the various shapes and varieties. faith salie offers us a sampling. >> reporter: pasta. delicious. ubiquitous. groovy. >> in the world of pasta, it's the other side of the looking glass. everything is absolutely groovy. little hats. >> reporter: architect george legendra finds pasta a delicious departure from the right angles of everyday world. >> everything is squarish, more or less, the tables, chairs, the buildings. >> reporter: he says one of life's simplest foods is far more complex than most of us realize. >> i find that the shapes have amazing to beautiful diagrams you might call them which might inspire you to design a spiraling museum. it's just beautiful. very well designed. tubular. >> reporter: he spent two years collecting and organizing every type of pasta he could find. 92 different shapes. and captured them all in a book called pasta by design. >> we use mathematics to design buildings. we've done a bridge. we've done art work. now we've done pasta. each fold is is lovingly designed. >> reporter: using computer programs, he describes the design and shape of pastas you might have heard of like, say, spaghetti to those you certainly haven't. take this one. it was named after the italian word for accordian. or this one, italian for priest strangler. >> it's really just trigonometry. one of the crazy things about this project mathematically speaking is that everything is done with two functions. >> reporter: the mathematical function sine and cosine cook up a pretty interesting recipe in terms of design. >> i would say the invisible mathematics are staggering because they deal with so dynamic things that we can't even fathom. air flows. pressure. temperature. i mean, these are things that are very, very abstract. >> reporter: and if all of this seems a little rich, the design of pasta really does matter, says jacob kennedy, london chef and author of the geometry of pasta. does a different shape of pasta have a different taste? >> different shapes of pasta will interact differently in particular with their sauce and they will give you a different experience. for example, a cream sauce needs a lot of nooks and crannies. you can feel the shape with your tongue when you're eating it. >> reporter: tortellini, legend has it, was modeled after a certain and tom natural feature of one of the most famous women of the italian renaissance, lucretia borgia. >> she stopped for the night in an inn. the inkeeper looked through the key hole. all he could see was her naval so he ran downstairs and made a pasta in that shape to remember it. >> reporter: that's fantastic. so is next time you're savoring your spaghetti-ini, take a moment to digest its design. >> this is a miracle of simplicity and complexity that happens every day. [ male announcer ] every day, thousands of people, like you, are choosing advil® because it helps you keep doing what you love. no wonder it's america's #1 selling pain reliever. you took action, you took advil®. and we thank you. thanks to new jif chocolate flavored hazelnut spread. ♪ now anytime of the day can be delicious time. ♪ choosy moms choose jif. bp has paid overthe people of bp twenty-threeitment to the gulf. billion dollars to help those affected and to cover cleanup costs. today, the beaches and gulf are open, and many areas are reporting their best tourism seasons in years. and bp's also committed to america. we support nearly 250,000 jobs and invest more here than anywhere else. we're working to fuel america for generations to come. our commitment has never been stronger. >> osgood: some old world foods are as near as your neighborhood grocery store but others are best sampled overseas with the help of a knowing guide. serena altschul and philip marks are about to help us make that point. >> are you guys coming up here? reporter: new york city has always taken pride in its culture, so it's only fitting that at this trendy new spot, the cultures are alive and active. it is a yogurt shop, after all. >> the goal of this cafe was really to show the possibilities of yogurt. >> reporter: you heard him. fermted milk is now center stage in one of manhattan's chicest neighborhoods. john heath heads innovation at chobani's. what's the best seller. >> pistachio with chocolate and orange. i mean people absolutely love that one. >> reporter: it's the brand new face of an age old product thousands of years ago, notice mads are thought to have first discovered yogurt. today chobani's chefs say they're discovering it all over again. >> so here we have some cucumber, some ol i have been oil, a little bit of salt and just pure simple yogurt. >> reporter: at the heart of every recipe is chobani's greek yogurt, strained to remove the whey and water. >> thicker. creamy. it adds a great texture. >> reporter: from richness comes riches. chobani is now the fastest growing yogurt brand in america. and greek yogurt, once a small fraction of the market, will top $1 billion in u.s. sales this year. >> it's very high in protein. it has less sugar. companies have made it absolutely delicious. >> reporter: cornell dairy specialist says they're eating it up in new york state, now home to all the major greek brands. and for local dairy farmers, you might just call it a cash cow. >> there are currently 553 million pounds of yogurt that is manufactured in new york. that's a 140% increase since 2008. >> then we pump it through here. reporter: the next generation of new york yogurt makers is already on the rise. >> we can see here as we lift the lid up that the yogurt is coming out. >> reporter: this man came here from iceland. he started making yogurt in his small manhattan apartment. >> my early tests were a hit-and-miss at best. >> reporter: very soon the plot thickened. >> we got a call snfort that's a good call to get. today he says he ships to around 2,000 stores nationwide selling about 100,000 cups a week. when you talk about yogurt, your eyes light up and your whole face smiles. >> it's fun. start with putting blueberries. >> reporter: back in man hat afternoon, the folks at chobani are having fun too. >> we go with a little bit of hemp. >> reporter: in fact, they plan to milk it for all it's worth. >> the big question is how high is up? there's only so many feet of space in the yogurt aisle, right? or in the dairy aisle so we probably will need another aisle. >> reporter: istanbul, an historic crossroads once the center of a vast empire. visitors have flocked here for centuries to enjoy the pretty sights and sounds and these days flavors. >> i think it's very obvious place to go and experience through your stomach. >> reporter: this man from chicago and a new yorker have spent the last decade walking, talking, and eating their way through the streets of istanbul. >> the consumption of food is quite an experience that i think you can't compare to visiting a museum or reading a book. >> reporter: with the rise of culinary tourism, they decided to share the city's flavors. by turning their fascination with food into a business. their website istanbuleat is is a new kind of guide book aimd at a new kind of traveler. >> i would say it's the easiest way to find the places that you really want to be in, according to us. >> reporter: together they've charted everything from street carts to hole in the wall joints. >> this is really good. reporter: to the local fish markets. >> there is still that shock-and-awe at the first beautiful grilled fish or the plate of... or the stew from the black sea. >> reporter: the two cater to tourists who don't want to feel like tourists. >> they alternate with the cheese guys and the nut guys. >> reporter: by arranging tours through the local alleyways and bazaars. >> come on down this way, folks. reporter: we tagged along on a recent walk led by ms. clark, a ph.d. student from vermont who now lives in istanbul. joining us is her sons and her husband sam who grew up in indiana. >> i'm really glad i don't know the exact details of what's happening. >> reporter: breakfast was a locapretzeldrizzled in honey. >> it's not about stuffing your face but a narrative that tells the story of the city, the story of the population. that's something that is very enriching for people. >> reporter: and so these two back street gourmets, hoping to replicate istanbul's taste sensation, have recently launched cull matter walking tours worldwide from shanghai to antens, barcelona to mexico city. >> what could be more fun than exploring a city's food culture? let's say it's a self-interested mission driven by the desire to have fun and eat good food. >> osgood: coming up... there it is the pregnant lady. >> osgood: ... a perfect match? by sondre lerche ♪ " ♪ ♪ ♪ ♪ we know peanut butter and jelly are a perfect match. can the same be said about a peanut butter and pickle sandwich? there are secrets to perfect food pairing. martha teichner has been talking with the experts. >> we're having a little fun here with peas and carrots. >> reporter: peas and carrots, say it fast and it sounds like one word. >> peas and carrots, old friends that have been on many dates dressed up a little differently this time. >> reporter: new york city chef wiley loves those classic match-ups, even if his restaurant w.d.50 is all about turning them inside out and upsidedown. >> here we've taken little carrots that we blanched in carrot juice. we've rolled them in freeze-dried pea powder. we call this dish carrots but it's really carrots in peas. >> reporter: why do these pairing exists? >> some of it is a function of culture and geography. they're all friends, flavors and ideas that have been together for a long time. milk and cookies, bread and butter. >> reporter: lamb and mint. instead of the usual lamb and mint jelly, wiley uses candy canes. >> in here we have some crushed-up candy canes, a bit of fried rose mary and japannese bread crumbs. we've toasted it altogether. a pinch of salt. you'll see there's textures, temperatures, creamy, crunchy. bitter. a little bit of sweet from the candy. it's about establishing... your mouth likes things to be in balance. >> reporter: there's actually science to prove it. which you may be surprised to discover can be demonstrated with a philadelphia cheese steak. from the food truck parked outside the chemical senses center in -- where else -- philadelphia. >> astringency is defined as a dry, drawing, puckering sensation. >> reporter: marcia lynn is a sense ore scientist. she can tell you why something astringent like red wine goes so well with something high in fat, say, a cheese steak. >> the fat should be coating my palette. after taking another bite of this, i go right back to the wine. the wine should seem less bitter and less astrangent. >> reporter: and the cheese steak less fatty. in other words, the kind of balanced pairing your mouth likes. the idea that each bite or sip influences the next one -- that brings out the sweetness -- is called taste adaptation. consider that dynamic duo cookies and milk. >> it's a good combination, right? >> reporter: but what about cookies and orange juice? that's sour. >> you've adapted to the sugar in the cookie. so the sourness is is revealed and the sweetness is suppressed. >> reporter: a bad pairing. and now for an odd pairing. you decide whether it's bad or good. "new york times" book reviewer dwight garner's favorite sandwich. not peanut butter and jelly. no! peanut butter and pickles. at an aptly named new york restaurant. it's called the pregnant lady. >> the pickle is a sort of nice almost sardonic change from the jelly. it meets the stoicness of the peanut butter in this ironic way. >> reporter: i've never heard stowic used in that context before quite frankly. his recent article about p.b. and p. caused a minor sensation. >> this is a nice pickle in there. well? humble yet profound. >> reporter: but unlikely to replace peanut butter and jelly any time soon. >> yes, no? reporter: well, it isn't terrible. >> osgood: ahead, brownies with that certain something. ,,,,,,,,, >> osgood: an ingredient you won't find in these brownies could become a growth industry in colorado and washington state following popular votes in those states. we said could because federal law still bans its use. just how should we refer to this controversial ingredient? let barry pederson count the ways. >> this is love. reporter: denver professional chef and restauranteur scott deraw makes a turkey chilly that he says is both satisfying and sometime you'lling to your appetite. >> right now what you want to do like anything else my grandmother tells me, always taste your food. add a little as you go. at the end put your last bit of seasoning in. >> reporter: i would be afraid that i would lose my concentration. >> i'm the chef. i'm used to this so i can do the tasting. >> reporter: long-time advocates for marijuana use, scott and his wife and business partner wanda james now have something for which they are truly thankful. colorado voters recently approved a constitutional amendment that goes beyond allowing medical marijuana in their state. it legalizes pot for purely recreational use among adulls 21 and over. in this past election more coloradoians voted for legalizing pot than for president obama. >> we have had medical marijuana in colorado now for almost three years. what we have seen from that is tremendous amounts of revenue. that's why we've seen so many people vote to legalize marijuana here in colorado because the sky did not fall under medical marijuana. >> reporter: colorado's medical dispensaries already offer a wide range of pot products: candies, cookies, even soft drinks. the chef's special elixir is made of butter or olive oil infused with marijuana. >> i'm going to put two teaspoons of olive oil. >> reporter: in terms of the strength? >> equivalent of 3 1/2 to four joints. >> reporter: with quality marijuana going up to $450 an ounce it is way more expensive than truffles or caviar or foie gras but scott says it's worth every penny for the effect if not the flavor. if you taste any of the can bus? >> i'll tell you right now. none whatsoever. >> reporter: of course, not everyone finds marijuana to be in good taste. growing, smoking or consuming it is still against federal law. but colorado advocates hope the feds will turn a blind eye to those who follow state law to the letter. for their part, can i bus connoisseurs offer a few laws of their own for safe consumption: keep the raw ingredients and finished dishes safe lee away from children. don't dose the unsuspecting. and... >> make sure you're not on medication. any time you put something else in your system, if you have something else already in your system, it will affect it. >> reporter: it will have some effect or change the effect. >> exactly. reporter: the effects of eating marijuana are said to be gentler and longer lasting than from smoking it. with more and more americans warming up to pot use, dishes like scott's special pumpkin bisque may some day become a cherished part of the holiday tradition. >> it's an amazing way to get through thanksgiving for families that don't love and hug and embrace each other. it's usually a very joyous occasion. >> no leftovers. osgood: up next... what's up? osgood: the height of canine cuisine. ♪ [ female announcer ] with depression, simple pleasures can simply hurt. the sadness, anxiety, the loss of interest. the aches and pains and fatigue. depression hurts. cymbalta can help with many symptoms of depression. tell your doctor right away if your depression worsens, you have unusual changes in behavior or thoughts of suicide. antidepressants can increase these in children, teens, and young adults. cymbalta is not approved for children under 18. people taking maois or thioridazine or with uncontrolled glaucoma should not take cymbalta. taking it with nsaid pain relievers, aspirin, or blood thinners may increase bleeding risk. severe liver problems, some fatal, were reported. signs include abdominal pain and yellowing skin or eyes. tell your doctor about all your medicines, including those for migraine and while on cymbalta, call right away if you have high fever, confusion and stiff muscles or serious allergic skin reactions like blisters, peeling rash, hives, or mouth sores to address possible life-threatening conditions. talk about your alcohol use, liver disease and before you reduce or stop cymbalta. dizziness or fainting may occur upon standing. simple pleasures shouldn't hurt. talk to your doctor about cymbalta. depression hurts. cymbalta can help. depression hurts. can it know when ite needs to be repaired? and when it doesn't? in industries like manufacturing and energy, they're using predictive analytics to detect signs of trouble helping some companies save millions on maintenance, because machines seek help before they're broken. and don't when they're not. that's what i'm working on. i'm an ibmer. let's build a smarter planet. >> osgood: gus here is a shelter dog, a chihuahua jack russell mix. who is to say that a dog's life has to be a dog's life when it comes to food? certainly not the folks our rit a braver has been talking with. >> reporter: if you think gourmet food is just for people, you haven't met margaret bishop and her five dogs. >> they're my family. they're some of the most important relationships i have in my life. >> reporter: so she lovingly serves them special meals made from flash frozen raw food. she buys it directly from her neighbors, norman and carol king of marshal, virginia. who sell it right from their front porch freezer. >> you let loose a cat or a dog in a grocery store or a supermarket, they're not going to the pet food aisle. they're going for that raw meat. in the butcher counter. >> reporter: it's a meat and veggie diet. >> we use kale, box choi, colonel ard greens. all kinds of good things. >> reporter: a health nut's dream. >> it is. eat up. >> reporter: the kings use only locally grown animals and produce. packaged in a nearby plant. advocates of the growing movement believe raw food is healthier for pets but others, including the american veterinary medical association, worn that handling raw meat could spread illnesses to humans. carol king says she's not concerned. >> we do encourage good hygiene. it's real he'll no different than if you serve chicken to your family. it's raw before you cook it. >> reporter: king says her product is even safe for human consumption. still... >> you haven't eaten it yourself. >> i'm a vegetarian. reporter: but across the country, the staff at the honest kitchen in san diego digs right in, sharing test food items with their pooches, delicacies like dried mango, bananas, chicken and green beans. a pet nutritionist founded the company ten years ago after a raw food diet seemed to improve her own dog's health. >> i really began trying to think of a way that i could still continue feeding him a whole foods diet but make it in a format that was more simple to prepare. >> reporter: so she started creating formulas from dehydrated raw food. she now sells about $12 million worth each year. year. just add water and serve. >> they're kind of ground to a pulp here. >> this is a little bit more of a finely ground one. it's a balance as to what is visually appealing to the owner and what is digest i believe for the pet. >> reporter: she's even got tea for dogs and, yes, raw food tends to be more expensive than the average. but she says the bottom line for her customers is that their dogs just eat it up. ,,,,,,,,,,,,,, remember that old advertising slogan where is the beef? in french, that translates to (french) a question we've posed to david turecamo, our man in paris. >> reporter: the latest craze in french dining. hamburger. yeah, the french used to think they were an american scourge: food without flavor or finesse. but they're beginning to see that even a hamburger can be gourmet. i mean just ask victor. he created a restaurant dedicated to the gourmet burger. he did his research criss-crossing america. >> i started in los angeles with a backpack. my only goal was to eat hamburgers. >> reporter: he had been open for a month and the wait for a table was 30 to 45 minutes. then there's another restaurant, a smoking truck. the first gourmet food truck ever in paris. the waiting time here? we're talking about a hamburger. the truck is the brain child of chris ten frederick from l.a. >> i tried to get the most authentic american burger possible. >> reporter: and the french find guilty pleasure eating with their hands. so what makes them gourmet? well, victor worked with an artisan butcher in paris. together they developed >> to get the perfect patty. reporter: chris ten studied french cuisine in paris for several years before she created the smoking truck. >> the gastronomic plan. reporter: alexander is a food writer and author of hungry for paris, the book and the blog. in this district it's a very expensive part of paris. you get a burger, fries and a dessert. >> reporter: a little history. macdonald's arrived in the '70s. today outside of the united states, france is the biggest market for mcdonald's in the world. no, it's not always been a happy meal. in 1999 a farmer named jose drove a tractor through a mcdonald's under construction. >> mcdonald's was a symbol of industrial food. >> reporter: okay. but this is one of the most celebrated french chefs in the world. about ten years ago at his restaurant in new york, he decided to prove that a burger could be more than just beef patties on a bun. >> i wanted my burger to be a cross between what french cuisine represents and what american cuisine represents as well. and i put inside meat braced, truffles, foie gras. we wrapped the ground meat around. >> reporter: so began new era for the burger only temporarily stalled by an old truck. >> the power steering went out. reporter: they couldn't get burgers curb side until the new truck arrived. >> we said we would start delivery, put it up on our facebook site. >> reporter: so with a fleet of borrowed scooters and motor bikes, the occasional guest to make special deliveries. >> i think maybe american gas tron me is one of the most success quiet parts of american diplomacy. people like american food in france. >> osgood: just ahead... there's the date. it's already pass. ,,,,,,,,,,,, >> osgood: most of us rely on expiration dates when we shop for food. many of us end up throwing out food we think is past its prime. two habits that provide food for thought according toker inmoriarty and tracy smith. we begin wither inmoriarty of "48 hours." >> reporter: they look like expiration dates. they even sound like them. sell by. use by. best if used by. >> i think most people think that when they see a date on food, that's saying they can rely on it. true? >> not necessarily. when you see infant formula, baby food, that's something that is mandated by the government for safety reasons. but the rest of thing, it's really up the manufacturers' discretion. >> reporter: samantha cassidy of good housekeeping says those numbers printed on most foods can be misleading. >> here we have sell by november 19. so i don't know how long i can use this. >> reporter: once you open it, you have about 5 to 7 days on something fresh. >> reporter: eggs. now, this one says use by december 14. that's the most helpful to me. >> this is a "use by" that you don't actually have to use by. eggs will stay fresh, if you keep them in the coldest part of your refrigerator in the carton for three to five weeks past the "use by" date. >> reporter: the normal person who looks at this and it says use by november 14 they're going to be afraid to use it past that day. why isn't this clearer? why have these dates if it means something different. >> this is where we fall short. the dates don't mean what people at home probably think that they mean. many other countries do have required food dating. europe and japan, et cetera. >> reporter: lisa sasson of new york university's department of nutrition food studies and public health says food dates are simply guidelines. >> but the truth is that the food dating that we have now is confusing at the least and maybe even misleading at the worst. >> you're right. especially if it's around the "use by" date, you need to use your senses. does it look different? does it taste different? is the texture different? if in doubt, throw it out. >> reporter: we cooked up two batches of instant cream of wheat. one expired in 1997. >> so i can smell that that one is ran sid. it doesn't taste bad. it doesn't have any flavor. >> reporter: the other expires two years from now. this is how i remember having cream of wheat when i was growing up. mmm. a huge difference. >> a huge difference, right? reporter: the bottom line is there are no hard and fast rules for food dating. because most people don't want to take any chances, when food hits its expiration date, they just toss it. >> of course tossing it out has become a problem in itself. it's estimated up to 40% of food produced here goes right in the trash. do you see anything wrong with this? >> no. i'd call it a pretty close to perfect egg plant. >> i won't take any of this because it's white bread. >> reporter: you can be that picky? >> oh, yes. i can be as picky as anybody else. >> reporter: and janet can afford to be. >> you can't beat it. reporter: she's no vai grant. she is a new york city high school teacher who got fed up with seeing supermarkets toss out good food. so for the past eight years she's been doing her shopping on street. >> 90% of what i eat is rescued food. >> reporter: food that comes from the garbage. >> that's right. reporter: and the pickings are anything but slim. >> you'll be impressed i think with these loafs. >> reporter: oh, my goodness. there's nothing wrong with this. it's actually still warm. >> reporter: even in a down economy, food is apparently still cheap and plentiful enough to waste. according to the natural resources defense council, americans throw away 165 billion dollars worth of food every year. that's about 20 pounds per person every month. and then there's the food that doesn't even make it to stores or homes. on farms across the country, tons of perfectly good produce is routinely plowed under. >> there are a number of reasons why crops are left in the field but most often it's just that the farmers is the victim of his or her own success. they grow just a little bit too much or sometimes it grows too big for the box. there's a bunch left over here even. >> reporter: christy porter runs hidden harvest in california. her workers pick through harvested fields to salvage what's left over before the plows catch up with them. >> many times we've evennen dirt behind the plow in order to get the produce harvested. >> reporter: the rescue veggies are given away to local communities like this retirement village where they wait in line for food that otherwise would have gone to waste. >> green beans just picked this morning. >> reporter: and this recovery effort is really small potatoes, so to speak, compared to this one. >> everything else is one point. reporter: at loaves and fishes in namerville, illinois, 75% of everything you see here was destined for the dumpster. now it's free for the needy. >> this is a good alternative to not eating. >> we're in the richest county in illinois. yet one in five kids will go hungry sometime this year. >> reporter: pete shaffer runs the northern illinois food bank. he makes deals with businesses like the illinois supermarket jane to donate less than perfect food instead of pitching it. how much of a difference does a bruised banana, a pepper that doesn't look so good, make in the life of somebody who is trying to put food on the table. >> if that's the only fruit or vegetable that you'll see that week, believe me, you're not looking at a bruce but a piece of heaven right there. >> reporter: last year the store gave away more than 7.6 million pounds. >> instead of this going to a landfill, this goes to hungry neighbors. we can solve it. >> reporter: you honestly think we can solve it. >> absolutely. there's not a shortage of food in illinois or america. there's not a shortage of funds. it's just bringing the community together, getting them focused on this the issue and igniting . we can solve it. >> happy thanksgiving. reporter: so think about this while you're wrestling over the wish bone. in a world where just about everything is disposable, some things may be worth saving. >> nice, huh? osgood: next... i mean you get the okre and shrimp. >> osgood: a taste of new orleans with john goodman. we use this board to compare car insurance rates side by side so you get the same coverage, often for less. that's one smart board. what else does it do, reverse gravity? 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[ grunting ] ♪ use freedom and get cash back. ♪ack. ♪ five percent on hotels and airlines. ♪ ♪ oh everybody conga line, ok! activate your 5% cash back at chase.com/freedom. ♪ everybody get, everybody get! ♪ part of a whole new line of tablets from dell. it's changing the conversation. ♪ >> look at yourself. you are too fat. you have to go on a diet. >> you go on a diet. i'm going to dinner. >> food is on the menu on a special edition of sunday morning. here again is charles osgood. >> osgood: he made a name for himself playing roseanne barror's husband on tv. nowadays it's easy does it for john goodman who is is enjoying the good life in new orleans where michelle miller tracked him down. >> reporter: new orleans, louisiana. famous for music, food, and letting the good times roll. >> rock'n'roll. eporter: it hassles been home for the last 20 years to actor john goodman who has created more than 100 characters, funnier, sadder, smarter, and more graceful than you'd ever expect them to be. they're colorful, very intense, and yet not... they're like these walking oxymorons. >> like human beings. i think there's a lot of that in everybody. >> reporter: we sat down with john goodman at commander's palace, a new orleans landmark. >> it is globally recognized as one of the finest restaurants in the world. it's only three blocks down from my house. it is family. it's down home. i mean you get ocre and shrimp. >> reporter: you're a hollywood star. why did you decide new orleans would be home? >> the air carries music. the air carries the aroma of food. you can smell the river and the see. it's oh-la-la. >> reporter: that is what the critics are saying about john goodman these days. he's getting plenty of oscar buzz for his roles in two hit movies. argo. >> you need a script. you need a producer. >> make me a producer. no, you're an associate producer at best. >> reporter: and flight. i'm going to live, baby girl. reporter: he plays harling mays, pilot denzel washington's drug dealer. why on earth would you want to play him? >> denzel washington's character and i had a lot of the same problems. i had a lot of the same problems that harling does. you want to be everybody's buddy. harling looked like he stopped progressing around 1973. >> you're a hero, man. you will never pay for another drink as long as you live. >> reporter: goodman himself stopped drinking five years ago. >> if i don't pick up the first drink i'm fine. >> reporter: not chasing that deem on. >> yeah. let the deem onchase me. they can knock all they want. i'm not home. but i'm learning the important things in life. >> reporter: which are? which are petting my dog, saying hi to my wife, looking at this beautiful city, just little things that i was just missed. i just slept through for 30 years. >> reporter: anna beth must be something else. >> she must be. reporter: anna beth is his wife, a louisiana native. and one of goodman's reasons for moving to the biggiesy. their 22-year-old daughter molly is an aspiring film maker. >> she just does stuff that i'd be too lazy or wouldn't have the imagination to do. >> reporter: sounds like you were a good father. >> the jury is still out on that. i could have been a lot better. i'll put it that way. but the way things look now, i don't think i did too much damage. >> reporter: john goodman grew up in st. louis, the son of a postal worker. his father died when he was two. his mother, virginia ruse, worked lots of jobs to provide for her three children. >> she did what she had to do to get by. yes, i miss her. i was glad i could do stuff for her at the end of her life. >> reporter: i'm sure you did something every day of her life. >> she pretty much trolled the line at the grocery store going, do you know who my son is? >> do i have to spell it out for you? p.m.s. >> reporter: perhaps his working class roots made him a natural to play dan conner, roseanne's husband a her hit tv show one of the most watched in the nation for nearly a decade. >> he's got her. 1, 2, 3. do you quit. >> one more. 4. roseanne always had one thing on the head. she said just because we're poor doesn't make us stupid. >> you were in the bathroom putting on a fresh coat of white lipstick. >> you were out on the pay phone bragging to your buddies. >> i still do that. you know what i heard? what? that you told one of my colleagues you had a crush... huge crush, in fact she was in love with you. is john goodman blushing? >> yeah. i'm a cheap blusher. >> reporter: and a sought-after character actor particularly by the cohen brothers in their dark comedies beginning with "raising arizona." then an affable insurance salesman in barton fink. >> my name is charlie me owes. reporter: a.k.a. serial killer mad man monk. >> charlie, why me? because you don't listen. they started writing these characters specifically for me. they seemed to see in me something that i could bring to these characters, mostly i think it's just like a fat guy who is really loud. >> reporter: the loudest? it's not the issue here, dude. i'm talking about drawing a line in the sand, dude. across this line you do not... also, dude, chinaman is not the preferred nomenclature. asian-american, please. >> come on in, y'all. reporter: what are you like? i don't know. i'm finding out. in the five years i've been off booze and the other stuff, i'm starting to find out. i'm kind of starting to like me. >> reporter: are you ready for a little nibble? >> i'm ready. reporter: to show how much she likes john goodman, commander's palace owner present him with one of fleece' most coveted prizes. >> the key to the back door. and it works. you can come in the back door whenever you want. >> this is unbelievable. thank you. >> the contest is on. osgood: next. could come on, bill. you can do it. >> osgood: bill geist meets his match. ♪ it means cleaner, cheaper american-made energy. but we've got to be careful how we get it. design the wells to be safe. thousands of jobs. use the most advanced technology to protect our water. billions in the economy. at chevron, if we can't do it right, we won't do it at all. we've got to think long term. we've got to think long term. ♪ something this delicious could only come from nature. now from the maker of splenda sweeteners, discover nectresse. the only 100% natural, no-calorie sweetener made from the goodness of fruit. the rich, sweet taste of sugar. nothing artificial. ♪ it's all that sweet ever needs to be. new nectresse. sweetness naturally. hi, i just switched jobs, and i want to roll over my old 401(k) into a fidelity ira. man: okay, no problem. it's easy to get started; i can help you with the paperwork. um...this green line just appeared on my floor. yeah, that's fidelity helping you reach your financial goals. could you hold on a second? 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[ male announcer ] we're excited by trends. ♪ and mng brings the best to your neighborhood jcp. european style that makes every day better. ♪ get it on ♪ bang the gong [ male announcer ] at jcp, we're into the i jeans attitude. it's what you put on when you're going out. what you feel good in. feel better every day in i jeans by buffalo. at truly low prices. >> osgood: down in texas some meat lovers are staking a claim to a dubious distinction. while to the north in wisconsin there's proof positive a classic spirit is back in favor. bill geist and rebecca jarvis have been on the road. first bill geist. >> reporter: you start seeing these alluring billboards hundreds of miles before you reach amarillo texas. by then you're hungry enough to eat a cow. that's about what you get at the big texan steak ranch. >> this is a big 72-ounce steak. reporter: when you order the shocking 72-ounce slab of sirloin. >> good luck! reporter: it's free if you eat it all. in an hour on a stage in front of fellow patrons and the world via web cam. >> we got a 72-ounce challenger here to. >> reporter: the big eaters come from near and far. >> it's going well. reporter: bill from nebraska. do you think you're going to make it? >> yes. reporter: and from the tiny country of san marino. >> we get anywhere from three to six guests a day that will try the 72-ounce steak. about seven people before a winner. >> reporter: he owns the big texan with his brother bobby say few defeat the meat. >> they just don't understand that they're going to hit that wall. we call it the steak stair because they get that bulging look in their eyes like what in the world am i doing to myself? >> i just got to take a break. reporter: these two fell a few pounds short. big victor on his way home to albuquerque decided to take a shot. oh, my gosh. so did i. >> the contest is on. reporter: turns out it's a complete steak dinner with potato, salad, shrimp and a roll. when you think about it,... >> come on, bill. you can do it. >> reporter: victor got off to a fast start. i think i've hit the wall. the wall of meat. i stopped before it was too late. this is there for a reason. after two-and-a-half pounds, not too shabby. and victor came close but the clock ran out. in the 50 years since bobby and danny's father opened the big texan, about 55,000 have taken the challenge and about 8500 have won. is human record is an astounding eight minutes 52 seconds. the overall record, however, is held by this siberian tiger that was brought into the restaurant on a dog leash. this time 90 seconds. this mecca of meat has become an international draw, practically a must-see on a tour of america. >> when they come through the texas panhandle this is how they're seeing texas. if you go to hawaii you want to see a girl in a grass skirt. you come to the texas panhandle you want to see a cow boy on the horseback and big steaks and big cowboys. >> reporter: a bus load of young australians came in. four of them joining a fellow from journey in this sirloin shootout. >> the last 15 minutes so cheer them on. come on. >> reporter: all gave in to the mammoth meat. all but one. jeff ferreira ate on. tension mounted. excitement built. >> eat that meat! reporter: easier said than done. when jeff grabbed that baked potato with little time left, the crowd went wild. jeff, the roll. don't forget the roll. the roll is in. jeff is swallowing. he's done it. ( cheers and applause ) a taste of victory that jeff will probably be tasting for a long, long time. >> this is rebecca jarvis just off the coast of wisconsin across a choppy stretch of lake michigan called death door passage, washington island, home to about 660 residents and a lot of these. >> they are indigenous to this area. i would say that most of the island has some junipers somewhere on the proper. >> reporter: ronald dutch is an agricultural scientist who is intent on putting the aromatic junipers to good use. >> inside the barrier is the essential oil that is used for medicinal purposes and used to flavor gin >> reporter: more specifically they're the key ingredient in death's door gin. distillery owner brian ellison uses hundreds of pounds of fresh washington island juniper berries to flavor his award-winning spirit. >> the main components of our gin, wheat and barrely. for the botanicals that go into the gin, juniper and coriander >> reporter: with his gleaming copper still, alison and death's door gin are at the forefront of a gin revival >> there are 170 gins sold in the united states. there were four when i started teaching about gin in the late 1980s >> reporter: steve olsen is a cocktail historian in new york city. >> the word gin comes from the word y >> nefra which means juniper because gin by definition is supposed to be a juniper-flavored we have ranch. ranch... beverage >> reporter: as early as the 13th century the dutch were infusing spirits with juniper into a liquor. by the 1700s it had made its way to england where gin, as it became known, was the drink of the masses. the gin of the time was twice as potent as its modern counter part and often consumed by the pint full. the spirit was quickly demoniz demonized, blamed for the plight of the underclass, almost outlawed >> at this time period the death rate exceeds the birth rate in london. this is terrible >> reporter: people are die joog it's attributed to alcohol >> reporter: but today gin is getting its good name back. what would you say is the highest point in history for gin? >> i would say they are at this point right now. on the precipice of the most exciting time of gin and of cocktails in general. >> reporter: brian ellison agrees. is it cool to drink gin right now? >> yeah, i guess the cool kids are ordering gin >> reporter: cool as the chilly breeze off washington island. ♪ ♪ ♪ [ male announcer ] you've been years in the making. and there are many years ahead. join the millions of members who've chosen an aarp medicare supplement insurance plan insured by unitedhealthcare insurance company. go long. >> osgood: goo-goo clusters are a favorite candy all over the south and this year goo-goo lovers have a special reason to take comfort. count anna warner among them. >> reporter: it starts with a creamy layer of marshmallow nouget fused to a cleeming sheet of carmel which is spread into ribbons, chopped, bathed in milk chocolate, coated with peanuts and then more chocolate. ♪ goo-goo >> reporter: and presto, you have a legendary southern treat. ♪ i run out and get you a goo-goo >> reporter: the goo-goo cluster which folks in nashville tennessee have been making and eating for 100 years. >> you have a brand that's 100 years old, that's a very rare and unique thing that needs to be celebrated in and of itself >> here's the actual end product reporter: lance cane is executive vice president of the standard candy company which makes goo-goo clusters. the story he says begins around 1900 with a peddler named howell campbell selling goods including candy from his horse and buggy. he started experimenting with his product. in 1912, he made con feksary history. >> this is the first combined element candy bar invented in america >> reporter: meaning like layers? >> you had chocolate bars. you had to havey bars but you didn't have chocolate, marshmallow, peanut, caramel all incorporated into one item >> reporter: that's right. before the clark bar, the milky way, snickers and the rest. and goo-goos quickly became a part of every southern child's dna >> i wished i there was some way that i could tell the folks who haven't tried a goo-goo just how good they are >> reporter: its fame grew in large part because of its connection with another emerging nashville institution: the grand ole opry with country stars like mini-pearl and lefter flats singing its praises. for decades, the candy was hand made. today the plant can churn out 130,000 per day. to celebrate its 100th birthday more than 40 local chefs have whipped up an assortment of recipes that explore the many wonders of the goo-goo >> this is homemade marshmallow fluff >> reporter: at the cafe, another nashville favorite, pastry chef alice a huntsman created a goo-goo pie >> i just kind of winged it. marshmallow, chocolate. that works for me. >> reporter: not surprisingly, it worked for the customers as well. >> these are good. ♪ if you love me again, get some... ♪ >> reporter: for loveless cafe manager, the appeal of this much beloved candy is simple >> i think there's a simplicity in all great southern foods. goo-goos are like that. there's not a whole lot going on. no springs. no fancy drizzles on top. it's a goo-goo >> reporter: wouldn't be nashville without it >> certainly not. ♪ everything is all right across america this weekend folks are selling twinkies at truffle-like prices. that's because hostess has announced it's halting production >> is it possible in this noble constitutional republic that corporate interests intent on breaking every last union have stooped so low as to cancel production of the hostess twinkie, the devil dog and the ring ding? has capitalism sunk this far? will the president bail out hostess as he did general motors? if wonder bread is no longer there to build strong bodies 12 ways, who will? the dunn kin munchkin and who is the heartless corporate ceo who pulled the plug on the yodel, mr. burns from the simpsons? we lost our shoe factories, our garment industry and our electronics businesses. now we're losing our snack cakes. the only person who stands to gain from this is little debby. here's what really gets my goat. the health food fanatics who are already dancing on the devil dog's coffin. last night i got an email from a skinny gluten-free relative. ding dong, the ding dong is dead. this came in while i was stock piling snowballs like a survivalist on y2k. it never fails to amaze me, people who smoke, who drink alcohol, who drive gaz gusalers, even people who fly around on private jets act like you're clubbing a baby seal if you unwrap a yodel. we need to bring back the distinction between mortal and venal sins but first let's bring back the hostess cup cake. >> osgood: some thoughts from our friend bill flannagan. now to bob scheiffer in washington for a look at what's ahead on face the nation. good morning, bob >> schieffer: good morning, charles. we're going to directly to the middle east this morning to get the latest on this situation again israel and gaza. we'll have all of it on "face the nation." >> osgood: thank you, bob scheiffer. we'll be watching. next we're here on sunday sun morning >> what's the mood you're trying for there? >> relaxed. elegance, i guess. >> osgood: rit a braver talks with actor richard gere. know that when it comes to your investment goals, northern trust uses award-winning expertise to lead you through an interactive investment process. adding precision to your portfolio construction by directly matching your assets and your risk preferences against your unique life goals. we call it goals driven investing. your life has a sense of purpose. shouldn't your investments? ♪ expertise matters. find it at northern trust. woman: oh! tully's. how do you always have my favorite coffee? well, inside the brewer, there's a giant staircase. and the room is filled with all these different kinds of coffee and even hot cocoa. and you'll always find your favorite. woman #2: with so many choices, keurig has everyone's favorite. i just press this button. brew what you love, simply. keurig. >> sunday morning's moment of nature is sponsored by... >> osgood: we leave you this morning near cape canaveral florida where everyday is a feasting day for wild pigs. >> osgood: i'm charles osgood. we wish you and yours a happy and bountiful thanksgiving. i hope you'll join us again next sunday morning. until then, i'll see you on the radio. copd includes chronic bronchitis and emphysema. spiriva helps control my copd symptoms by keeping my airways open for 24 hours. plus, it reduces copd flare-ups. spiriva is the only once-daily inhaled copd maintenance treatment that does both. spiriva handihaler tiotropium bromide inhalation powder does not replace fast-acting inhalers for sudden symptoms. tell your doctor if you have kidney problems, glaucoma, trouble urinating, or an enlarged prostate. these may worsen with spiriva. discuss all medicines you take, even eye drops. stop taking spiriva and seek immediate medical help if your breathing suddenly worsens, your throat or tongue swells, you get hives, vision changes or eye pain, or problems passing urine. other side effects include dry mouth and constipation. nothing can reverse copd. spiriva helps me breathe better. 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LouisianaUnited-statesIstanbulTurkeyAustraliaShanghaiChinaVermontTel-avivIsraelCaliforniaSan-diego feeding frenzy. as lee cowan will be reporting in our sunday morning cover story. >> i think i have the best job in the world. >> reporter: we're in the kitchen with wolfgang asking him and others just how we got so obsessed with food. >> i feel like foodism has hit a critical mass in the past five, ten years. >> reporter: the nation's feeding frenzy ahead on sunday morning. oh, wow, that is so good. >> osgood: a controversial baking ingredient could be the next big growth industry, or so the voters of two western states seem too believe. of course, there's the fact that it currently violates federal law. this morning barry pederson takes an arm's length look. >> right now what you want to do is like anything else my grandmother told me, always taste the food. >> reporter: but you may need a doctor's permission to taste this food. pepper with a pinch of pot. later on sunday morning, marijuana as a cook's new secret ingredient. >> osgood: it's no secret that outstanding food is easy to find in the biggiesy. and easy does it is actor john goodman's motto ever since he adopted new orleans as his home. this morning he talks with our michelle miller. >> you and i will be sitting in the fabled cat bird seat. >> reporter: he's a memorable character actor who is also a memorable character. >> i'm a cheap blusher. reporter: see for yourself. ahead on sunday morning. reporter: a taste of new orleans with john goodman. >> yeah! more. >> osgood: a perfect batch of foods on the plate is what every cook strives for. martha teichner will explore how it's done. >> whether it's bread and butter or steak and wine or milk and cookies. those are old friends. >> reporter: like peas and carrots, friends for good reason. >> peanut and pickle sandwich is a sandwich that my father always ate. >> reporter: peanut butter and pickle? >> it's magnificent. reporter: ahead this sunday morning, what goes with what and what doesn't. >> osgood: diners at one restaurant are forever staking a claim, you could say, to the honor of polishing off one enormous slab of beef. bill geist has gob to see for himself. >> reporter: you're driving through the texas panhandle thinking you're hungry enough to eat a cow when signs point you to a place where you can do just that. free. >> it's the big 72-ounce steak. reporter: ahead on sunday morning,... >> come on, you can do it. reporter: ... a mecca of meat. >> osgood: as always there's much more on the menu. but first the headlines for this sunday morning the 18th of november, 2012. continuing to broker a cease-fire between the israelis and the palestinians but earlier today israel shot down another hamas rocket aimed at tel aviv. israeli air strikes continue against hamas strongholds in gaza. divers searching for the two missing workers from an oil platform that caught fire in the gulf of mexico on friday have recovered a body near the site. four other workers are hospitalized with severe burns. president obama has arrived in thailand. his first stop on a three-day trip that includes the first visit to myanmar by a u.s. president. outspoken new jersey governor chris christie has been getting around. last night he was on saturday night live. he thanked his state's rescue and relief workers for their efforts during hurricane sandy. he then offered a critique of super storm tv coverage. >> i also do not want to thank the reporters that put themselves in danger by walking into the middle of a hurricane with their cameras. we don't need you to tell us there's a hurricane. we have windows. >> osgood: here's the day's weather forecast. mostly clear and mild pept in the pacific northwest where they're getting an early taste of winter. the week ahead will grow cooler although it should remain sunny. >> let's face it. osgood: next the united states of food. and later john goodman and michelle miller eating well in new >> osgood: millions of americans appear to be caught up in a feeding frenzy. they're not just cooking food and eating food. they're talking food, almost nonstop only pausing to take a bite. our cover story is reported now by lee cowan. >> how long are we going to hang that back here. >> reporter: when celebrated she have wolfgang renovated his famous restaurant in beverly hills, there was a buzz i didn't quite get. >> is that the new recipe for the short bread? let's taste it. >> reporter: don't get me wrong. i love a good restaurant. but i'm by no means a foodie. in fact, i clam up when i'm expected to talk about food in any intelligent manner beyond mmmmm. i've never had a lobster like that. >> you're still very young. reporter: chef puck endured my lack of food sophistication with a smile. he tried to explain why everyone else, it seems, is talking about, blogging about, even insta gramming their food. >> today people really know about food. they read about food. they see it on television. they know what good quality is. all of a sudden now food and wine have become one of the premiere conversation pieces. >> reporter: and the reason for all the talk has little to do with what's in your refrigerator. >> a chance to make a delicious global and innovative. >> reporter: it's your cable box. >> television made such a big impact of the way we eat in america today. i mean, it has changed the whole climate of eating totally and for the better. >> reporter: when julia child took to the air waves, it seemed cooking shows appealed more to the golf and opera crowd. >> we're going to make beef stew in red wine. >> reporter: now food is cool. even edgy. >> i love apples in in this. amazing. >> reporter: as much about pop culture. a frenzy fueled by social media. >> everybody is a restaurant critic. >> reporter: everybody? everybody. so if you mess up a meal today, you can see maybe 200, 300 people know it already before i go to sleep because this guy or this woman tweeted it to all their friends. >> reporter: look what happened this past week when a "new york times" critic took a less than charitable bite out of celebrity chef's new restaurant. it became instant water cooler fodder. >> people just seemed completely and totally obsessed with food. everybody is talking about it. >> reporter: this woman is a free lance writer and food blogger, part of the food mafia, as she calls it, who sought out a hipster hangout in the industrial section of los angeles to chat. >> i feel like foodiism has hit a critical mass in the past five, ten years. it's been said many times but i'll say it again. food really is the new rock. >> reporter: and the new groupies are who? >> the foodies. the foodies and me. >> reporter: the food landscape of today, she explains, is as much about social experience as it is sustenance. >> when you come into a place and you know the story behind whatever it you're eating and you know the story behind the chef and you're in this really kind of cool space and you get to chitchat with people around you. it really is about an experience and a feeling more than an actual thing itself. >> reporter: that seems especially true of young people whose social lives increasingly revolve around eating out. >> i will probably spend $150 on a tasting menu before i would spend $150 on a rolling stones reunion tour. i'm not alone in that sentiment. actually i really love the stones. i shouldn't say that. >> reporter: eating out comes before almost anything else. either way what makes the perfect dish? >> you're going to serve up a little soy sauce on the side or what. >> reporter: can still be a bit mysterious much like the people who spend their lives in search of that secret for a living. >> i think the more people think about what they're eating, the better. >> reporter: pulitzer prize winner jonathan gold is the restaurant critic for the l.a. times. he says he needs to keep his anonimity so he doesn't get preferential treatment from chefs. >> i think that there is a recognition that the best food isn't necessarily what you're going to get at the white table cloth restaurant. >> reporter: what gold noticed more than anything in the last few years is good food is where you find it. >> your burrito. reporter: case in point. food troughs. they've driven their way into the hearts and stomachs of foodies everywhere. farmers markets are teeming, thanks in part to the first lady. >> we need a wheel bear owe. reporter: she's made her vegetable garden as recognizable as the rose garden. in short foodies aren't part of an exclusive club anymore. >> whenever you're ready, when they don't want you at cbs anymore, you can come and work with us. >> reporter: food is now an every person's hobby. it can even be mine. oh, wow. that is so good. >> osgood: some noodling around next. we understand. , at usaa, we know military life is different. we've been there. that's why every bit of financial advice we offer is geared specifically to current and former military members and their families. 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[ male announcer ] the way it moves. the way it cleans. everything about the oral-b power brush is simply revolutionary. oral-b power brushes oscillate, rotate and even pulsate to gently loosen and break up that sticky plaque with more brush movements than manual brushes and even up to 50% more than leading sonic technology brushes for a superior clean. oral-b power brushes. go to oralb.com for the latest offers. oral-b power brushes. ♪ use freedom and get cash back. ♪ack. ♪ five percent at best buy. ♪ wow my definition is high. activate your 5% cash back at chase.com/freedom. ♪ everybody get, everybody get! ♪ pasta chefs have been using their noodles for centuries. it would take almost that long to cook your way through all the various shapes and varieties. faith salie offers us a sampling. >> reporter: pasta. delicious. ubiquitous. groovy. >> in the world of pasta, it's the other side of the looking glass. everything is absolutely groovy. little hats. >> reporter: architect george legendra finds pasta a delicious departure from the right angles of everyday world. >> everything is squarish, more or less, the tables, chairs, the buildings. >> reporter: he says one of life's simplest foods is far more complex than most of us realize. >> i find that the shapes have amazing to beautiful diagrams you might call them which might inspire you to design a spiraling museum. it's just beautiful. very well designed. tubular. >> reporter: he spent two years collecting and organizing every type of pasta he could find. 92 different shapes. and captured them all in a book called pasta by design. >> we use mathematics to design buildings. we've done a bridge. we've done art work. now we've done pasta. each fold is is lovingly designed. >> reporter: using computer programs, he describes the design and shape of pastas you might have heard of like, say, spaghetti to those you certainly haven't. take this one. it was named after the italian word for accordian. or this one, italian for priest strangler. >> it's really just trigonometry. one of the crazy things about this project mathematically speaking is that everything is done with two functions. >> reporter: the mathematical function sine and cosine cook up a pretty interesting recipe in terms of design. >> i would say the invisible mathematics are staggering because they deal with so dynamic things that we can't even fathom. air flows. pressure. temperature. i mean, these are things that are very, very abstract. >> reporter: and if all of this seems a little rich, the design of pasta really does matter, says jacob kennedy, london chef and author of the geometry of pasta. does a different shape of pasta have a different taste? >> different shapes of pasta will interact differently in particular with their sauce and they will give you a different experience. for example, a cream sauce needs a lot of nooks and crannies. you can feel the shape with your tongue when you're eating it. >> reporter: tortellini, legend has it, was modeled after a certain and tom natural feature of one of the most famous women of the italian renaissance, lucretia borgia. >> she stopped for the night in an inn. the inkeeper looked through the key hole. all he could see was her naval so he ran downstairs and made a pasta in that shape to remember it. >> reporter: that's fantastic. so is next time you're savoring your spaghetti-ini, take a moment to digest its design. >> this is a miracle of simplicity and complexity that happens every day. [ male announcer ] every day, thousands of people, like you, are choosing advil® because it helps you keep doing what you love. no wonder it's america's #1 selling pain reliever. you took action, you took advil®. and we thank you. thanks to new jif chocolate flavored hazelnut spread. ♪ now anytime of the day can be delicious time. ♪ choosy moms choose jif. bp has paid overthe people of bp twenty-threeitment to the gulf. billion dollars to help those affected and to cover cleanup costs. today, the beaches and gulf are open, and many areas are reporting their best tourism seasons in years. and bp's also committed to america. we support nearly 250,000 jobs and invest more here than anywhere else. we're working to fuel america for generations to come. our commitment has never been stronger. >> osgood: some old world foods are as near as your neighborhood grocery store but others are best sampled overseas with the help of a knowing guide. serena altschul and philip marks are about to help us make that point. >> are you guys coming up here? reporter: new york city has always taken pride in its culture, so it's only fitting that at this trendy new spot, the cultures are alive and active. it is a yogurt shop, after all. >> the goal of this cafe was really to show the possibilities of yogurt. >> reporter: you heard him. fermted milk is now center stage in one of manhattan's chicest neighborhoods. john heath heads innovation at chobani's. what's the best seller. >> pistachio with chocolate and orange. i mean people absolutely love that one. >> reporter: it's the brand new face of an age old product thousands of years ago, notice mads are thought to have first discovered yogurt. today chobani's chefs say they're discovering it all over again. >> so here we have some cucumber, some ol i have been oil, a little bit of salt and just pure simple yogurt. >> reporter: at the heart of every recipe is chobani's greek yogurt, strained to remove the whey and water. >> thicker. creamy. it adds a great texture. >> reporter: from richness comes riches. chobani is now the fastest growing yogurt brand in america. and greek yogurt, once a small fraction of the market, will top $1 billion in u.s. sales this year. >> it's very high in protein. it has less sugar. companies have made it absolutely delicious. >> reporter: cornell dairy specialist says they're eating it up in new york state, now home to all the major greek brands. and for local dairy farmers, you might just call it a cash cow. >> there are currently 553 million pounds of yogurt that is manufactured in new york. that's a 140% increase since 2008. >> then we pump it through here. reporter: the next generation of new york yogurt makers is already on the rise. >> we can see here as we lift the lid up that the yogurt is coming out. >> reporter: this man came here from iceland. he started making yogurt in his small manhattan apartment. >> my early tests were a hit-and-miss at best. >> reporter: very soon the plot thickened. >> we got a call snfort that's a good call to get. today he says he ships to around 2,000 stores nationwide selling about 100,000 cups a week. when you talk about yogurt, your eyes light up and your whole face smiles. >> it's fun. start with putting blueberries. >> reporter: back in man hat afternoon, the folks at chobani are having fun too. >> we go with a little bit of hemp. >> reporter: in fact, they plan to milk it for all it's worth. >> the big question is how high is up? there's only so many feet of space in the yogurt aisle, right? or in the dairy aisle so we probably will need another aisle. >> reporter: istanbul, an historic crossroads once the center of a vast empire. visitors have flocked here for centuries to enjoy the pretty sights and sounds and these days flavors. >> i think it's very obvious place to go and experience through your stomach. >> reporter: this man from chicago and a new yorker have spent the last decade walking, talking, and eating their way through the streets of istanbul. >> the consumption of food is quite an experience that i think you can't compare to visiting a museum or reading a book. >> reporter: with the rise of culinary tourism, they decided to share the city's flavors. by turning their fascination with food into a business. their website istanbuleat is is a new kind of guide book aimd at a new kind of traveler. >> i would say it's the easiest way to find the places that you really want to be in, according to us. >> reporter: together they've charted everything from street carts to hole in the wall joints. >> this is really good. reporter: to the local fish markets. >> there is still that shock-and-awe at the first beautiful grilled fish or the plate of... or the stew from the black sea. >> reporter: the two cater to tourists who don't want to feel like tourists. >> they alternate with the cheese guys and the nut guys. >> reporter: by arranging tours through the local alleyways and bazaars. >> come on down this way, folks. reporter: we tagged along on a recent walk led by ms. clark, a ph.d. student from vermont who now lives in istanbul. joining us is her sons and her husband sam who grew up in indiana. >> i'm really glad i don't know the exact details of what's happening. >> reporter: breakfast was a locapretzeldrizzled in honey. >> it's not about stuffing your face but a narrative that tells the story of the city, the story of the population. that's something that is very enriching for people. >> reporter: and so these two back street gourmets, hoping to replicate istanbul's taste sensation, have recently launched cull matter walking tours worldwide from shanghai to antens, barcelona to mexico city. >> what could be more fun than exploring a city's food culture? let's say it's a self-interested mission driven by the desire to have fun and eat good food. >> osgood: coming up... there it is the pregnant lady. >> osgood: ... a perfect match? by sondre lerche ♪ " ♪ ♪ ♪ ♪ we know peanut butter and jelly are a perfect match. can the same be said about a peanut butter and pickle sandwich? there are secrets to perfect food pairing. martha teichner has been talking with the experts. >> we're having a little fun here with peas and carrots. >> reporter: peas and carrots, say it fast and it sounds like one word. >> peas and carrots, old friends that have been on many dates dressed up a little differently this time. >> reporter: new york city chef wiley loves those classic match-ups, even if his restaurant w.d.50 is all about turning them inside out and upsidedown. >> here we've taken little carrots that we blanched in carrot juice. we've rolled them in freeze-dried pea powder. we call this dish carrots but it's really carrots in peas. >> reporter: why do these pairing exists? >> some of it is a function of culture and geography. they're all friends, flavors and ideas that have been together for a long time. milk and cookies, bread and butter. >> reporter: lamb and mint. instead of the usual lamb and mint jelly, wiley uses candy canes. >> in here we have some crushed-up candy canes, a bit of fried rose mary and japannese bread crumbs. we've toasted it altogether. a pinch of salt. you'll see there's textures, temperatures, creamy, crunchy. bitter. a little bit of sweet from the candy. it's about establishing... your mouth likes things to be in balance. >> reporter: there's actually science to prove it. which you may be surprised to discover can be demonstrated with a philadelphia cheese steak. from the food truck parked outside the chemical senses center in -- where else -- philadelphia. >> astringency is defined as a dry, drawing, puckering sensation. >> reporter: marcia lynn is a sense ore scientist. she can tell you why something astringent like red wine goes so well with something high in fat, say, a cheese steak. >> the fat should be coating my palette. after taking another bite of this, i go right back to the wine. the wine should seem less bitter and less astrangent. >> reporter: and the cheese steak less fatty. in other words, the kind of balanced pairing your mouth likes. the idea that each bite or sip influences the next one -- that brings out the sweetness -- is called taste adaptation. consider that dynamic duo cookies and milk. >> it's a good combination, right? >> reporter: but what about cookies and orange juice? that's sour. >> you've adapted to the sugar in the cookie. so the sourness is is revealed and the sweetness is suppressed. >> reporter: a bad pairing. and now for an odd pairing. you decide whether it's bad or good. "new york times" book reviewer dwight garner's favorite sandwich. not peanut butter and jelly. no! peanut butter and pickles. at an aptly named new york restaurant. it's called the pregnant lady. >> the pickle is a sort of nice almost sardonic change from the jelly. it meets the stoicness of the peanut butter in this ironic way. >> reporter: i've never heard stowic used in that context before quite frankly. his recent article about p.b. and p. caused a minor sensation. >> this is a nice pickle in there. well? humble yet profound. >> reporter: but unlikely to replace peanut butter and jelly any time soon. >> yes, no? reporter: well, it isn't terrible. >> osgood: ahead, brownies with that certain something. >> osgood: an ingredient you won't find in these brownies could become a growth industry in colorado and washington state following popular votes in those states. we said could because federal law still bans its use. just how should we refer to this controversial ingredient? let barry pederson count the ways. >> this is love. reporter: denver professional chef and restauranteur scott deraw makes a turkey chilly that he says is both satisfying and sometime you'lling to your appetite. >> right now what you want to do like anything else my grandmother tells me, always taste your food. add a little as you go. at the end put your last bit of seasoning in. >> reporter: i would be afraid that i would lose my concentration. >> i'm the chef. i'm used to this so i can do the tasting. >> reporter: long-time advocates for marijuana use, scott and his wife and business partner wanda james now have something for which they are truly thankful. colorado voters recently approved a constitutional amendment that goes beyond allowing medical marijuana in their state. it legalizes pot for purely recreational use among adulls 21 and over. in this past election more coloradoians voted for legalizing pot than for president obama. >> we have had medical marijuana in colorado now for almost three years. what we have seen from that is tremendous amounts of revenue. that's why we've seen so many people vote to legalize marijuana here in colorado because the sky did not fall under medical marijuana. >> reporter: colorado's medical dispensaries already offer a wide range of pot products: candies, cookies, even soft drinks. the chef's special elixir is made of butter or olive oil infused with marijuana. >> i'm going to put two teaspoons of olive oil. >> reporter: in terms of the strength? >> equivalent of 3 1/2 to four joints. >> reporter: with quality marijuana going up to $450 an ounce it is way more expensive than truffles or caviar or foie gras but scott says it's worth every penny for the effect if not the flavor. if you taste any of the can bus? >> i'll tell you right now. none whatsoever. >> reporter: of course, not everyone finds marijuana to be in good taste. growing, smoking or consuming it is still against federal law. but colorado advocates hope the feds will turn a blind eye to those who follow state law to the letter. for their part, can i bus connoisseurs offer a few laws of their own for safe consumption: keep the raw ingredients and finished dishes safe lee away from children. don't dose the unsuspecting. and... >> make sure you're not on medication. any time you put something else in your system, if you have something else already in your system, it will affect it. >> reporter: it will have some effect or change the effect. >> exactly. reporter: the effects of eating marijuana are said to be gentler and longer lasting than from smoking it. with more and more americans warming up to pot use, dishes like scott's special pumpkin bisque may some day become a cherished part of the holiday tradition. >> it's an amazing way to get through thanksgiving for families that don't love and hug and embrace each other. it's usually a very joyous occasion. >> no leftovers. osgood: up next... what's up? osgood: the height of canine cuisine. ♪ [ female announcer ] with depression, simple pleasures can simply hurt. the sadness, anxiety, the loss of interest. the aches and pains and fatigue. depression hurts. cymbalta can help with many symptoms of depression. tell your doctor right away if your depression worsens, you have unusual changes in behavior or thoughts of suicide. antidepressants can increase these in children, teens, and young adults. cymbalta is not approved for children under 18. people taking maois or thioridazine or with uncontrolled glaucoma should not take cymbalta. taking it with nsaid pain relievers, aspirin, or blood thinners may increase bleeding risk. severe liver problems, some fatal, were reported. signs include abdominal pain and yellowing skin or eyes. tell your doctor about all your medicines, including those for migraine and while on cymbalta, call right away if you have high fever, confusion and stiff muscles or serious allergic skin reactions like blisters, peeling rash, hives, or mouth sores to address possible life-threatening conditions. talk about your alcohol use, liver disease and before you reduce or stop cymbalta. dizziness or fainting may occur upon standing. simple pleasures shouldn't hurt. talk to your doctor about cymbalta. depression hurts. cymbalta can help. depression hurts. can it know when ite needs to be repaired? and when it doesn't? in industries like manufacturing and energy, they're using predictive analytics to detect signs of trouble helping some companies save millions on maintenance, because machines seek help before they're broken. and don't when they're not. that's what i'm working on. i'm an ibmer. let's build a smarter planet. >> osgood: gus here is a shelter dog, a chihuahua jack russell mix. who is to say that a dog's life has to be a dog's life when it comes to food? certainly not the folks our rit a braver has been talking with. >> reporter: if you think gourmet food is just for people, you haven't met margaret bishop and her five dogs. >> they're my family. they're some of the most important relationships i have in my life. >> reporter: so she lovingly serves them special meals made from flash frozen raw food. she buys it directly from her neighbors, norman and carol king of marshal, virginia. who sell it right from their front porch freezer. >> you let loose a cat or a dog in a grocery store or a supermarket, they're not going to the pet food aisle. they're going for that raw meat. in the butcher counter. >> reporter: it's a meat and veggie diet. >> we use kale, box choi, colonel ard greens. all kinds of good things. >> reporter: a health nut's dream. >> it is. eat up. >> reporter: the kings use only locally grown animals and produce. packaged in a nearby plant. advocates of the growing movement believe raw food is healthier for pets but others, including the american veterinary medical association, worn that handling raw meat could spread illnesses to humans. carol king says she's not concerned. >> we do encourage good hygiene. it's real he'll no different than if you serve chicken to your family. it's raw before you cook it. >> reporter: king says her product is even safe for human consumption. still... >> you haven't eaten it yourself. >> i'm a vegetarian. reporter: but across the country, the staff at the honest kitchen in san diego digs right in, sharing test food items with their pooches, delicacies like dried mango, bananas, chicken and green beans. a pet nutritionist founded the company ten years ago after a raw food diet seemed to improve her own dog's health. >> i really began trying to think of a way that i could still continue feeding him a whole foods diet but make it in a format that was more simple to prepare. >> reporter: so she started creating formulas from dehydrated raw food. she now sells about $12 million worth each year. year. just add water and serve. >> they're kind of ground to a pulp here. >> this is a little bit more of a finely ground one. it's a balance as to what is visually appealing to the owner and what is digest i believe for the pet. >> reporter: she's even got tea for dogs and, yes, raw food tends to be more expensive than the average. but she says the bottom line for her customers is that their dogs just eat it up. snairms coming up, the m remember that old advertising slogan where is the beef? in french, that translates to (french) a question we've posed to david turecamo, our man in paris. >> reporter: the latest craze in french dining. hamburger. yeah, the french used to think they were an american scourge: food without flavor or finesse. but they're beginning to see that even a hamburger can be gourmet. i mean just ask victor. he created a restaurant dedicated to the gourmet burger. he did his research criss-crossing america. >> i started in los angeles with a backpack. my only goal was to eat hamburgers. >> reporter: he had been open for a month and the wait for a table was 30 to 45 minutes. then there's another restaurant, a smoking truck. the first gourmet food truck ever in paris. the waiting time here? we're talking about a hamburger. the truck is the brain child of chris ten frederick from l.a. >> i tried to get the most authentic american burger possible. >> reporter: and the french find guilty pleasure eating with their hands. so what makes them gourmet? well, victor worked with an artisan butcher in paris. together they developed >> to get the perfect patty. reporter: chris ten studied french cuisine in paris for several years before she created the smoking truck. >> the gastronomic plan. reporter: alexander is a food writer and author of hungry for paris, the book and the blog. in this district it's a very expensive part of paris. you get a burger, fries and a dessert. >> reporter: a little history. macdonald's arrived in the '70s. today outside of the united states, france is the biggest market for mcdonald's in the world. no, it's not always been a happy meal. in 1999 a farmer named jose drove a tractor through a mcdonald's under construction. >> mcdonald's was a symbol of industrial food. >> reporter: okay. but this is one of the most celebrated french chefs in the world. about ten years ago at his restaurant in new york, he decided to prove that a burger could be more than just beef patties on a bun. >> i wanted my burger to be a cross between what french cuisine represents and what american cuisine represents as well. and i put inside meat braced, truffles, foie gras. we wrapped the ground meat around. >> reporter: so began new era for the burger only temporarily stalled by an old truck. >> the power steering went out. reporter: they couldn't get burgers curb side until the new truck arrived. >> we said we would start delivery, put it up on our facebook site. >> reporter: so with a fleet of borrowed scooters and motor bikes, the occasional guest to make special deliveries. >> i think maybe american gas tron me is one of the most success quiet parts of american diplomacy. people like american food in france. >> osgood: just ahead... there's the date. it's already pass. >> osgood: most of us rely on expiration dates when we shop for food. many of us end up throwing out food we think is past its prime. two habits that provide food for thought according toker inmoriarty and tracy smith. we begin wither inmoriarty of "48 hours." >> reporter: they look like expiration dates. they even sound like them. sell by. use by. best if used by. >> i think most people think that when they see a date on food, that's saying they can rely on it. true? >> not necessarily. when you see infant formula, baby food, that's something that is mandated by the government for safety reasons. but the rest of thing, it's really up the manufacturers' discretion. >> reporter: samantha cassidy of good housekeeping says those numbers printed on most foods can be misleading. >> here we have sell by november 19. so i don't know how long i can use this. >> reporter: once you open it, you have about 5 to 7 days on something fresh. >> reporter: eggs. now, this one says use by december 14. that's the most helpful to me. >> this is a "use by" that you don't actually have to use by. eggs will stay fresh, if you keep them in the coldest part of your refrigerator in the carton for three to five weeks past the "use by" date. >> reporter: the normal person who looks at this and it says use by november 14 they're going to be afraid to use it past that day. why isn't this clearer? why have these dates if it means something different. >> this is where we fall short. the dates don't mean what people at home probably think that they mean. many other countries do have required food dating. europe and japan, et cetera. >> reporter: lisa sasson of new york university's department of nutrition food studies and public health says food dates are simply guidelines. >> but the truth is that the food dating that we have now is confusing at the least and maybe even misleading at the worst. >> you're right. especially if it's around the "use by" date, you need to use your senses. does it look different? does it taste different? is the texture different? if in doubt, throw it out. >> reporter: we cooked up two batches of instant cream of wheat. one expired in 1997. >> so i can smell that that one is ran sid. it doesn't taste bad. it doesn't have any flavor. >> reporter: the other expires two years from now. this is how i remember having cream of wheat when i was growing up. mmm. a huge difference. >> a huge difference, right? reporter: the bottom line is there are no hard and fast rules for food dating. because most people don't want to take any chances, when food hits its expiration date, they just toss it. >> of course tossing it out has become a problem in itself. it's estimated up to 40% of food produced here goes right in the trash. do you see anything wrong with this? >> no. i'd call it a pretty close to perfect egg plant. >> i won't take any of this because it's white bread. >> reporter: you can be that picky? >> oh, yes. i can be as picky as anybody else. >> reporter: and janet can afford to be. >> you can't beat it. reporter: she's no vai grant. she is a new york city high school teacher who got fed up with seeing supermarkets toss out good food. so for the past eight years she's been doing her shopping on street. >> 90% of what i eat is rescued food. >> reporter: food that comes from the garbage. >> that's right. reporter: and the pickings are anything but slim. >> you'll be impressed i think with these loafs. >> reporter: oh, my goodness. there's nothing wrong with this. it's actually still warm. >> reporter: even in a down economy, food is apparently still cheap and plentiful enough to waste. according to the natural resources defense council, americans throw away 165 billion dollars worth of food every year. that's about 20 pounds per person every month. and then there's the food that doesn't even make it to stores or homes. on farms across the country, tons of perfectly good produce is routinely plowed under. >> there are a number of reasons why crops are left in the field but most often it's just that the farmers is the victim of his or her own success. they grow just a little bit too much or sometimes it grows too big for the box. there's a bunch left over here even. >> reporter: christy porter runs hidden harvest in california. her workers pick through harvested fields to salvage what's left over before the plows catch up with them. >> many times we've evennen dirt behind the plow in order to get the produce harvested. >> reporter: the rescue veggies are given away to local communities like this retirement village where they wait in line for food that otherwise would have gone to waste. >> green beans just picked this morning. >> reporter: and this recovery effort is really small potatoes, so to speak, compared to this one. >> everything else is one point. reporter: at loaves and fishes in namerville, illinois, 75% of everything you see here was destined for the dumpster. now it's free for the needy. >> this is a good alternative to not eating. >> we're in the richest county in illinois. yet one in five kids will go hungry sometime this year. >> reporter: pete shaffer runs the northern illinois food bank. he makes deals with businesses like the illinois supermarket jane to donate less than perfect food instead of pitching it. how much of a difference does a bruised banana, a pepper that doesn't look so good, make in the life of somebody who is trying to put food on the table. >> if that's the only fruit or vegetable that you'll see that week, believe me, you're not looking at a bruce but a piece of heaven right there. >> reporter: last year the store gave away more than 7.6 million pounds. >> instead of this going to a landfill, this goes to hungry neighbors. we can solve it. >> reporter: you honestly think we can solve it. >> absolutely. there's not a shortage of food in illinois or america. there's not a shortage of funds. it's just bringing the community together, getting them focused on this the issue and igniting . we can solve it. >> happy thanksgiving. reporter: so think about this while you're wrestling over the wish bone. in a world where just about everything is disposable, some things may be worth saving. >> nice, huh? osgood: next... i mean you get the okre and shrimp. >> osgood: a taste of new orleans with john goodman. we use this board to compare car insurance rates side by side so you get the same coverage, often for less. that's one smart board. what else does it do, reverse gravity? [ laughs ] [ laughs ] [ whooshing ] tell me about it. why am i not going anywhere? you don't believe hard enough. a smarter way to shop around. now that's progressive. call or click today. [ grunting ] ♪ use freedom and get cash back. ♪ack. ♪ five percent on hotels and airlines. ♪ ♪ oh everybody conga line, ok! activate your 5% cash back at chase.com/freedom. ♪ everybody get, everybody get! ♪ part of a whole new line of tablets from dell. it's changing the conversation. ♪ >> look at yourself. you are too fat. you have to go on a diet. >> you go on a diet. i'm going to dinner. >> food is on the menu on a special edition of sunday morning. here again is charles osgood. >> osgood: he made a name for himself playing roseanne barror's husband on tv. nowadays it's easy does it for john goodman who is is enjoying the good life in new orleans where michelle miller tracked him down. >> reporter: new orleans, louisiana. famous for music, food, and letting the good times roll. >> rock'n'roll. eporter: it hassles been home for the last 20 years to actor john goodman who has created more than 100 characters, funnier, sadder, smarter, and more graceful than you'd ever expect them to be. they're colorful, very intense, and yet not... they're like these walking oxymorons. >> like human beings. i think there's a lot of that in everybody. >> reporter: we sat down with john goodman at commander's palace, a new orleans landmark. >> it is globally recognized as one of the finest restaurants in the world. it's only three blocks down from my house. it is family. it's down home. i mean you get ocre and shrimp. >> reporter: you're a hollywood star. why did you decide new orleans would be home? >> the air carries music. the air carries the aroma of food. you can smell the river and the see. it's oh-la-la. >> reporter: that is what the critics are saying about john goodman these days. he's getting plenty of oscar buzz for his roles in two hit movies. argo. >> you need a script. you need a producer. >> make me a producer. no, you're an associate producer at best. >> reporter: and flight. i'm going to live, baby girl. reporter: he plays harling mays, pilot denzel washington's drug dealer. why on earth would you want to play him? >> denzel washington's character and i had a lot of the same problems. i had a lot of the same problems that harling does. you want to be everybody's buddy. harling looked like he stopped progressing around 1973. >> you're a hero, man. you will never pay for another drink as long as you live. >> reporter: goodman himself stopped drinking five years ago. >> if i don't pick up the first drink i'm fine. >> reporter: not chasing that deem on. >> yeah. let the deem onchase me. they can knock all they want. i'm not home. but i'm learning the important things in life. >> reporter: which are? which are petting my dog, saying hi to my wife, looking at this beautiful city, just little things that i was just missed. i just slept through for 30 years. >> reporter: anna beth must be something else. >> she must be. reporter: anna beth is his wife, a louisiana native. and one of goodman's reasons for moving to the biggiesy. their 22-year-old daughter molly is an aspiring film maker. >> she just does stuff that i'd be too lazy or wouldn't have the imagination to do. >> reporter: sounds like you were a good father. >> the jury is still out on that. i could have been a lot better. i'llut it that way. but the way things look now, i don't think i did too much damage. >> reporter: john goodman grew up in st. louis, the son of a postal worker. his father died when he was two. his mother, virginia ruse, worked lots of jobs to provide for her three children. >> she did what she had to do to get by. yes, i miss her. i was glad i could do stuff for her at the end of her life. >> reporter: i'm sure you did something every day of her life. >> she pretty much trolled the line at the grocery store going, do you know who my son is? >> do i have to spell it out for you? p.m.s. >> reporter: perhaps his working class roots made him a natural to play dan conner, roseanne's husband a her hit tv show one of the most watched in the nation for nearly a decade. >> he's got her. 1, 2, 3. do you quit. >> one more. 4. roseanne always had one thing on the head. she said just because we're poor doesn't make us stupid. >> you were in the bathroom putting on a fresh coat of white lipstick. >> you were out on the pay phone bragging to your buddies. >> i still do that. you know what i heard? what? that you told one of my colleagues you had a crush... huge crush, in fact she was in love with you. is john goodman blushing? >> yeah. i'm a cheap blusher. >> reporter: and a sought-after character actor particularly by the cohen brothers in their dark comedies beginning with "raising arizona." then an affable insurance salesman in barton fink. >> my name is charlie me owes. reporter: a.k.a. serial killer mad man monk. >> charlie, why me? because you don't listen. they started writing these characters specifically for me. they seemed to see in me something that i could bring to these characters, mostly i think it's just like a fat guy who is really loud. >> reporter: the loudest? it's not the issue here, dude. i'm talking about drawing a line in the sand, dude. across this line you do not... also, dude, chinaman is not the preferred nomenclature. asian-american, please. >> come on in, y'all. reporter: what are you like? i don't know. i'm finding out. in the five years i've been off booze and the other stuff, i'm starting to find out. i'm kind of starting to like me. >> reporter: are you ready for a little nibble? >> i'm ready. reporter: to show how much she likes john goodman, commander's palace owner present him with one of fleece' most coveted prizes. >> the key to the back door. and it works. you can come in the back door whenever you want. >> this is unbelievable. thank you. >> the contest is on. osgood: next. could come on, bill. you can do it. >> osgood: bill geist meets his match. ♪ it means cleaner, cheaper american-made energy. but we've got to be careful how we get it. design the wells to be safe. thousands of jobs. use the most advanced technology to protect our water. billions in the economy. at chevron, if we can't do it right, we won't do it at all. we've got to think long term. we've got to think long term. ♪ something this delicious could only come from nature. now from the maker of splenda sweeteners, discover nectresse. the only 100% natural, no-calorie sweetener made from the goodness of fruit. the rich, sweet taste of sugar. nothing artificial. ♪ it's all that sweet ever needs to be. new nectresse. sweetness naturally. hi, i just switched jobs, and i want to roll over my old 401(k) into a fidelity ira. man: okay, no problem. it's easy to get started; i can help you with the paperwork. um...this green line just appeared on my floor. yeah, that's fidelity helping you reach your financial goals. could you hold on a second? 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[ male announcer ] we're excited by trends. ♪ and mng brings the best to your neighborhood jcp. european style that makes every day better. ♪ get it on ♪ bang the gong [ male announcer ] at jcp, we're into the i jeans attitude. it's what you put on when you're going out. what you feel good in. feel better every day in i jeans by buffalo. at truly low prices. >> osgood: down in texas some meat lovers are staking a claim to a dubious distinction. while to the north in wisconsin there's proof positive a classic spirit is back in favor. bill geist and rebecca jarvis have been on the road. first bill geist. >> reporter: you start seeing these alluring billboards hundreds of miles before you reach amarillo texas. by then you're hungry enough to eat a cow. that's about what you get at the big texan steak ranch. >> this is a big 72-ounce steak. reporter: when you order the shocking 72-ounce slab of sirloin. >> good luck! reporter: it's free if you eat it all. in an hour on a stage in front of fellow patrons and the world via web cam. >> we got a 72-ounce challenger here to. >> reporter: the big eaters come from near and far. >> it's going well. reporter: bill from nebraska. do you think you're going to make it? >> yes. reporter: and from the tiny country of san marino. >> we get anywhere from three to six guests a day that will try the 72-ounce steak. about seven people before a winner. >> reporter: he owns the big texan with his brother bobby say few defeat the meat. >> they just don't understand that they're going to hit that wall. we call it the steak stair because they get that bulging look in their eyes like what in the world am i doing to myself? >> i just got to take a break. reporter: these two fell a few pounds short. big victor on his way home to albuquerque decided to take a shot. oh, my gosh. so did i. >> the contest is on. reporter: turns out it's a complete steak dinner with potato, salad, shrimp and a roll. when you think about it,... >> come on, bill. you can do it. >> reporter: victor got off to a fast start. i think i've hit the wall. the wall of meat. i stopped before it was too late. this is there for a reason. after two-and-a-half pounds, not too shabby. and victor came close but the clock ran out. in the 50 years since bobby and danny's father opened the big texan, about 55,000 have taken the challenge and about 8500 have won. is human record is an astounding eight minutes 52 seconds. the overall record, however, is held by this siberian tiger that was brought into the restaurant on a dog leash. this time 90 seconds. this mecca of meat has become an international draw, practically a must-see on a tour of america. >> when they come through the texas panhandle this is how they're seeing texas. if you go to hawaii you want to see a girl in a grass skirt. you come to the texas panhandle you want to see a cow boy on the horseback and big steaks and big cowboys. >> reporter: a bus load of young australians came in. four of them joining a fellow from journey in this sirloin shootout. >> the last 15 minutes so cheer them on. come on. >> reporter: all gave in to the mammoth meat. all but one. jeff ferreira ate on. tension mounted. exciteme built. >> eat that meat! reporter: easier said than done. when jeff grabbed that baked potato with little time left, the crowd went wild. jeff, the roll. don't forget the roll. the roll is in. jeff is swallowing. he's done it. ( cheers and applause ) a taste of victory that jeff will probably be tasting for a long, long time. >> this is rebecca jarvis just off the coast of wisconsin across a choppy stretch of lake michigan called death door passage, washington island, home to about 660 residents and a lot of these. >> they are indigenous to this area. i would say that most of the island has some junipers somewhere on the proper. >> reporter: ronald dutch is an agricultural scientist who is intent on putting the aromatic junipers to good use. >> inside the barrier is the essential oil that is used for medicinal purposes and used to flavor gin >> reporter: more specifically they're the key ingredient in death's door gin. distillery owner brian ellison uses hundreds of pounds of fresh washington island juniper berries to flavor his award-winning spirit. >> the main components of our gin, wheat and barrely. for the botanicals that go into the gin, juniper and coriander >> reporter: with his gleaming copper still, alison and death's door gin are at the forefront of a gin revival >> there are 170 gins sold in the united states. there were four when i started teaching about gin in the late 1980s >> reporter: steve olsen is a cocktail historian in new york city. >> the word gin comes from the word y >> nefra which means juniper because gin by definition is supposed to be a juniper-flavored we have ranch. ranch... beverage >> reporter: as early as the 13th century the dutch were infusing spirits with juniper into a liquor. by the 1700s it had made its way to england where gin, as it became known, was the drink of the masses. the gin of the time was twice as potent as its modern counter part and often consumed by the pint full. the spirit was quickly demoniz demonized, blamed for the plight of the underclass, almost outlawed >> at this time period the death rate exceeds the birth rate in london. this is terrible >> reporter: people are die joog it's attributed to alcohol >> reporter: but today gin is getting its good name back. what would you say is the highest point in history for gin? >> i would say they are at this point right now. on the precipice of the most exciting time of gin and of cocktails in general. >> reporter: brian ellison agrees. is it cool to drink gin right now? >> yeah, i guess the cool kids are ordering gin >> reporter: cool as the chilly breeze off washington island. ♪ ♪ ♪ [ male announcer ] you've been years in the making. and there are many years ahead. join the millions of members who've chosen an aarp medicare supplement insurance plan insured by unitedhealthcare insurance company. go long. >> osgood: goo-goo clusters are a favorite candy all over the south and this year goo-goo lovers have a special reason to take comfort. count anna warner among them. >> reporter: it starts with a creamy layer of marshmallow nouget fused to a cleeming sheet of carmel which is spread into ribbons, chopped, bathed in milk chocolate, coated with peanuts and then more chocolate. ♪ goo-goo >> reporter: and presto, you have a legendary southern treat. ♪ i run out and get you a goo-goo >> reporter: the goo-goo cluster which folks in nashville tennessee have been making and eating for 100 years. >> you have a brand that's 100 years old, that's a very rare and unique thing that needs to be celebrated in and of itself >> here's the actual end product reporter: lance cane is executive vice president of the standard candy company which makes goo-goo clusters. the story he says begins around 1900 with a peddler named howell campbell selling goods including candy from his horse and buggy. he started experimenting with his product. in 1912, he made con feksary history. >> this is the first combined element candy bar invented in america >> reporter: meaning like layers? >> you had chocolate bars. you had to havey bars but you didn't have chocolate, marshmallow, peanut, caramel all incorporated into one item >> reporter: that's right. before the clark bar, the milky way, snickers and the rest. and goo-goos quickly became a part of every southern child's dna >> i wished i there was some way that i could tell the folks who haven't tried a goo-goo just how good they are >> reporter: its fame grew in large part because of its connection with another emerging nashville institution: the grand ole opry with country stars like mini-pearl and lefter flats singing its praises. for decades, the candy was hand made. today the plant can churn out 130,000 per day. to celebrate its 100th birthday more than 40 local chefs have whipped up an assortment of recipes that explore the many wonders of the goo-goo >> this is homemade marshmallow fluff >> reporter: at the cafe, another nashville favorite, pastry chef alice a huntsman created a goo-goo pie >> i just kind of winged it. marshmallow, chocolate. that works for me. >> reporter: not surprisingly, it worked for the customers as well. >> these are good. ♪ if you love me again, get some... ♪ >> reporter: for loveless cafe manager, the appeal of this much beloved candy is simple >> i think there's a simplicity in all great southern foods. goo-goos are like that. there's not a whole lot going on. no springs. no fancy drizzles on top. it's a goo-goo >> reporter: wouldn't be nashville without it >> certainly not. ♪ everything is all right across america this weekend folks are selling twinkies at truffle-like prices. that's because hostess has announced it's halting production >> is it possible in this noble constitutional republic that corporate interests intent on breaking every last union have stooped so low as to cancel production of the hostess twinkie, the devil dog and the ring ding? has capitalism sunk this far? will the president bail out hostess as he did general motors? if wonder bread is no longer there to build strong bodies 12 ways, who will? the dunn kin munchkin and who is the heartless corporate ceo who pulled the plug on the yodel, mr. burns from the simpsons? we lost our shoe factories, our garment industry and our electronics businesses. now we're losing our snack cakes. the only person who stands to gain from this is little debby. here's what really gets my goat. the health food fanatics who are already dancing on the devil dog's coffin. last night i got an email from a skinny gluten-free relative. ding dong, the ding dong is dead. this came in while i was stock piling snowballs like a survivalist on y2k. it never fails to amaze me, people who smoke, who drink alcohol, who drive gaz gusalers, even people who fly around on private jets act like you're clubbing a baby seal if you unwrap a yodel. we need to bring back the distinction between mortal and venal sins but first let's bring back the hostess cup cake. >> osgood: some thoughts from our friend bill flannagan. now to bob scheiffer in washington for a look at what's ahead on face the nation. good morning, bob >> schieffer: good morning, charles. we're going to directly to the middle east this morning to get the latest on this situation again israel and gaza. we'll have all of it on "face the nation." >> osgood: thank you, bob scheiffer. we'll be watching. next we're here on sunday sun morning >> what's the mood you're trying for there? >> relaxed. elegance, i guess. >> osgood: rit a braver talks with actor richard gere. know that when it comes to your investment goals, northern trust uses award-winning expertise to lead you through an interactive investment process. adding precision to your portfolio construction by directly matching your assets and your risk preferences against your unique life goals. we call it goals driven investing. your life has a sense of purpose. shouldn't your investments? ♪ expertise matters. find it at northern trust. woman: oh! tully's. how do you always have my favorite coffee? well, inside the brewer, there's a giant staircase. and the room is filled with all these different kinds of coffee and even hot cocoa. and you'll always find your favorite. woman #2: with so many choices, keurig has everyone's favorite. i just press this button. brew what you love, simply. keurig. >> sunday morning's moment of nature is sponsored by... >> osgood: we leave you this morning near cape canaveral florida where everyday is a feasting day for wild pigs. >> osgood: i'm charles osgood. we wish you and yours a happy and bountiful thanksgiving. i hope you'll join us again next sunday morning. until then, i'll see you on the radio. copd includes chronic bronchitis and emphysema. spiriva helps control my copd symptoms by keeping my airways open for 24 hours. plus, it reduces copd flare-ups. spiriva is the only once-daily inhaled copd maintenance treatment that does both. spiriva handihaler tiotropium bromide inhalation powder does not replace fast-acting inhalers for sudden symptoms. tell your doctor if you have kidney problems, glaucoma, trouble urinating, or an enlarged prostate. these may worsen with spiriva. discuss all medicines you take, even eye drops. stop taking spiriva and seek immediate medical help if your breathing suddenly worsens, your throat or tongue swells, you get hives, vision changes or eye pain, or problems passing urine. other side effects include dry mouth and constipation. nothing can reverse copd. spiriva helps me breathe better. 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LouisianaUnited-statesIstanbulTurkeyAustraliaShanghaiChinaVermontCaliforniaSan-diegoWashingtonDistrict-of-columbia fourth tiers, that has already begun to happen. >> and major contractors have said that the furloughs were triggered because the defense contract management agency was furloughed. and so the contract inspectors, some of the technical inspectors, weren't there. and also that some of the government facilities had not opened up, some of of the government-owned contractor operated facilities but even the most of the civilians are back at work and some companies are still gone ahead and furloughed or laid folks off. why is this the case, that this is where companies are trying to bank savings for the future that they understand that deep defense cuts are companying or driven by what is happening? >> i think it is a combination of both. but what you're really seeing is the result of uncertainty. with unpredictability and uncertainty in the market, sue more conservative tism. it is a cascade effect. where you saw it in week one, and you see it at the second tiers in week three and third and fourth tiers in week three and four as we go on. >> what are some of the nonobvious and still immediate implications of the shutdown? >> i think there is a whole range of things the department does with industry, with our industry partners, that -- everything from merger and acquisition activities and reviews, to small business activities, small business loans, and all of that is is just being delayed. and so you really are having this knockdown effect that will last for some period of time, even if we do get back up and running. >> i mean one of the things for example and you said it on this case, is the committee on foreign investment in the united states where any foreign company that wants to buy an american company has to go to a review. and that office is losed. >> the department of treasury is the one responsible for that. and they are -- they have still a skeleton staff. but that's one of those issues where there is legislative, there is only a certain amount of days and you need a work force there to complete it so you can comply with the law. >> this is ultimately going to get resolved one way or another. it is either going to be a bruising resolution, as if it hasn't been bruising already, but what are sort of the longer term repercussions of this? this is is a time when the department is looking at a $62 billion sequestration cut next year. how much money is this going to cost that can't be afforded? >> well i think that the cost has truly been underestimated of the cost both to the shutdown and of the sequester. the combined effects. i don't know what the exact number is but i would say in order to cut a dollar, it probably is costing us 50 to 70 cents. so if you add that number, because we're doing it so inefficiently. and it does have a real effect. and that takes away your purchasing power. which means we buy less equipment, fewer goods and services, which has a direct impact on the industrial base. over the longer term. i think the impact of this, of having everyone in washington describing the problem but nobody in washington working the problem, i think the longer term impact is the quality of the men and women that we retain in the industrial base, and the quality of the companies that want to serve this industrial base, and in uncertain times. certainly if i had a son or daughter thinking about entering an industry, i'm not sure i would say aerospace and defense is a great place to go right now. >> and it is -- i mean you guys for example when were you in the department wanted companies to invest more to sort of plan for the future. but essentially, this sort of behavior completely disincentivizes that, doesn't it? >> i think it makes it much more difficult to explain to your shareholders and your board members why you're making investments in such an uncertain and unpredictable market. and especially as we continue to draw down, and we all know what the future number is, it is not going to be bigger, but the uncertainty of that number complicates the situation much more substantially for these companies. >> and what if anything can d.o.d. do to mitigate the shut down impact on the industry. >> i think continue to have a dialogue which the department has done. continue to tell them, you know, a lot of people, when i was in the office, would come to me, assuming that we knew something that we weren't telling them. and i think over time, we convinced them, we don't know any more than you do. we are trying our best to try to point out the complicating side effects that this has on our industrial base and our ability to perform the mission that the great men and women in uniform expect us to have, the goods and services to perform. >> let me ask you quickly about a merger and acquisition question. you guys have said we don't want mergers among the major players. there is a sense that d.o.d. has softened that stance, you're not in the department anymore, but has there been any perceptible change in stance as m & a gets ready to roll? >> not that i'm aware of. we always said we're comfortable with the top tiers. we understand there is restructuring. when i was in the position, we understood there would be restructuring and we take everything on a case by case basis but i haven't seen any indication that that position has changed. >> thank you very much for joining us. we appreciate it. coming up, training the new afghan air force. you're watching "this week in defense news." we wwhen we realized we'd ome left gear behind. rain we were up the creek without a paddle. i mean, we literally needed paddles! campbell had left 'em in his garage. thankfully i had my navy federal credit union credit card on me, so we got new paddles and earned cash back. next time we'll remember the paddles. seriously? and forget campbell. 4 million members. 4 million stories. navy federal credit union. with 600 troops from 15 nations, nato's air training command in afghanistan is rebuilding the country's air force so it can support afghan army and police units once the bulk of multinational forces leave afghanistan late next year. the new afghan air force has about 6,000 airmen and 100 aircraft, including russian built mi-17 transport and mi-35 attack helicopters and cessna 208b transport planes but by 2017 the force will expand by 20 to 30% to some 8,000 personnel and 120 aircraft, including used lockheed martin c-130 transports and new em bra air a29 light attack aircraft. getting the fledgling air force up to speed is the job of the brigadier general of the u.s. air force general michelle. i caught up with him with the annual meeting near washington and i asked him why afghanistan needs an air force and what kind of air force it needs. >> let me start by saying air force has a long proud history of aviation is 1919, dating back to 1919 and it is a source of national pride. and for countries to be legitimate on the world stage, being able to project power in their borders and being able to influence those external to the borders, air power is essential. and looking at afghanistan, it is an amazing mountainous region and very little infrastructure and the air is allowing them to transcend some of of the natural obstacles. the same reason that they became infatuatedwith air back in 1919 so what the air force provides is an innate capability to be able to support themselves beyond just this military effort. which goes to your second point. really we just need to think in terms of context. the reality is we're building an 8,000 person air force. and in reality it will only have a finite amount of assets but the right assets for what they need. so we can show we are being goods stewards with a finite time line and hon ter do do just enough to be able to do -- honor it do just enough to be able to do what they asked to do. >> and to build an air force they can sustain post machine 2017. >> absolutely. and a couple of dimensions. one it starts from the ground up. how do you create the training capabilities that are context lized for the nation so it is sustainable in terms of language. and what is interesting about afghanistan, is we have 5% of the people in afghanistan speak english and 69% are illiterate but we have a requirement for 100% literacy and 50% english. so we're helping now and having to work through that level. and sustain ability starts to get the right people and then throughout the life cycle. >> let me go through the training of the air force. when folks think about training the afghans, they think of the national police and the national army. and there have been some challenges there. and most people would observe training from an airmen and air power standpoint is even more sophisticated. how do you train and pick and select folks that don't backfire haz as has been the case of the ground troops of some of them that have been trained. >> the advantage is we got started late. what i mean is we started in 2005 and 2007 we started realizing we needed an air component. by 2009, we solidified the organization. so while we have a lot that we learned from the things that didn't work out with the ground, at the same time, in terms of selection, and in terms of security, you know, the one thing that is different about our mission is every single day we're shoulder to shoulder with our very teammates. so we select in terms of how do we get the right people from the education area. we use a series of test batteries to do that. and we also provide training from the ground up organically. again that runs seven english labs on top of running and building an air force. we're creating the entire life cycle internally learning the army. >> you feel confident there isn't go going to be for example a gunship and turn it on friendly forces. >> they only have the mi-35 and the reality is is there enough checks an balance and we never fly helicopters alone and it n- reality -- in reality it would be difficult to do that. there is nothing that is perfect. especially in a different culture like afghanistan. but what they do know and the thing that we're spending the most time on and you talked about airmenship is the area of building discipline. >> when folks think about an air force, they tend to think about the pilots and they also tend to think about the air crews. but an equally important part is the intelligence surveillance and reconnaissance, how to synthesize that and how to do targeting packages and the like. what are you guys doing in terms of training this very important but back shop capability, especially in creating that air mindedness that folks at that level need to plan missions. >> that's a great question. and as we know, air mindedness really has a dimension where it allows to you transcend the one and two dimension to a third dimension, if you will. it is inherent in versatility. and flexibility. and speed. so that comes from being exposed to -- exposing them to, you can have a singular effect on the ground but what happens by showing them, when you take varied elements that only air power brings, the synergistic effects that can be achieved between air and ground, integrating everything from imagery, allows you to do that. and there is no other way you can achieve. that it goes back to your first question. why does afghan need an air force. so they can have the moment profound effect with the most limited amount of resources. >> what are the capabilities of the afghan air force right now and what you with ill be getting? >> as of today 58mi-17s and we have five closed air sport and we have 6, 208s for resupply. and basically, we have two week, the first two c-130s which ultimately will be four. and then a-29s start showing up in june. >> sir, thank you very much. >> absolutely. >> up next, how the world's largest training and simulation company is facing defense cuts. stay tuned. we wwhen we realized we'd ome left gear behind. rain we were up the creek without a paddle. i mean, we literally needed paddles! campbell had left 'em in his garage. thankfully i had my navy federal credit union credit card on me, so we got new paddles and earned cash back. next time we'll remember the paddles. seriously? and forget campbell. 4 million members. 4 million stories. navy federal credit union. we've always been on the forefront of innovation. when the world called for speed... ♪ ...when the world called for stealth... ♪ ...intelligence... endurance... affordability... adaptability... and when the world asked for the future. staying ahead in a constantly evolving world. that's the value of performance. northrop grumman. canada's cae is the world's large of the training and simulation technology company with $2 billion in revenue last year, and more than 8,000 employees around the globe. headquartered in montreal, the company is not affected by the u.s. government shutdown but is working hard to grow its businesses even as defense spending drops in most of the western world. aau based in tampa florida is the prime contractor to train air crews for the kc135 aerial tanker and provide simulation and training systems for several navy platforms including the mh60r and mh60s helicopters and the new maritime patrol aircraft. half of the company's business is from defense. and the other half is from civil aviation. with a small but growing mining and health care unit. cae's chief executive mark parent was in washington last week and joined me in the studio. >> it is a financially constrained time for all systems providers and you guys provide the systems but also full training services. so that comes out of operations and maintenance funding and both are being hit. how is your business doing overall and how are you growing as the budgets drop, for example, in the united states and over in europe? >> well, for sure, i mean we've seen head winds in defense in general, and we certainly haven't been immune as a company to the uncertainties in the budget environment but this is our niche of the company. it is seen as a solution. and it is kind of a budgetary constrained time. and for us, the future of our business, modeling simulation, our core competency, is actually pretty bright and we're seeing opportunities open up for us. >> where do you see the biggest opportunities? >> well, i see opportunities for us in just attacking the fundamental shift that we see in budgets, looking to do more, using modeling simulation. and then we see opportunities happening every day. >> it is a fascinating time because gaming technology has exploded. >> yes. >> and we have tablets and other devices that can be used now as training tools for the rudements that are being able to review, you know, your performance, for example, you get the recording of your landings and review them the night before you go back into the simulator. how do you -- how does that change the dynamics between how much real training you need and how much you can do on a simulator? >> well, we will stick with what the customers are saying. there are reports coming out, there was a recent report by the general accountability office here in the states, they wrote a report for the u.s. navy in particular, just talking about how much simulation-based training they will be doing as part of the curriculum and what is clearly showing, is that they will be using more simulation-based training, as part of the curriculum. and how that translates to us, we're -- to give you an example, we're the prime contractor on the m60 romeos and ma-60 seahawks for the navy. and on those platforms alone, there are going to be increasing the amount of simulation-based training from 40% of the curriculum, so 40% in the simulators to 50%. now, that may not sound like much but with 500 or more helicopters, that starts being some interesting business that the a company like cae sees. >> do we have a mix? can we say for example that flight training i can get you down to 10 hours of flying training which is very expensive and be able to do an even greater part of it, even from a currency standpoint, that simulator time costs, counts toward flight time which is something that, you know, has always been an issue? >> well, for sure. and first of all, let me say we would never advocate to do all of the training using simulation. i don't think that is practical or desirable. particularly when you are training a war fighter to go into harm's way. and i mean clearly, you have to do some live training as well. but what we're saying is today's technology, you can do much more, using simulation, to maintain readiness at lower cost. i mean we do this, i will contrast that with let's say our civil business which is 50% of our business, which is training airlines. which is a regulated business. today, 100% of the training of an airline pilot is done in a simulator. so we're far from that, in the military, like i said i don't think we should ever go that way, but nevertheless, i think they're scoped to increase. >> what are the break through technologies that have allowed you to get to this new plateau of fidelity? >> some of the technology is the one we see being actually spearheaded by other industries. like you mentioned gaming. in terms of fidelity of the scenarios. home entertainment industry. which is driving projector technologies that we can use in those areas. so as a company, we are piggybacking on other industries that drive those technologies, but really differentiating with the content of course that we bring as a core competency. >> you have to drive the cost down so i can get a full motion simulate ner my living room. that's what i'm looking for. i'm not sure if my wife likes that idea. the current aircraft ship and the environments are very realistic but the dismounted soldier is much more of a challenge. to prepare people for counter insurgency warfare we have been staging elaborate war games with hundreds of people involved. how long before the dismounted soldier can get that same kind of immersive training that can preserve some of these lessons learned for example in these counter insurgency situations? >> i would not be able to predict it but the speed of technology today, and the rate of adoption of simulation-based technology, i don't think it will be too far, that we wilt be able to simulate actually the real tempo, and the adrenaline associated with the battle field. you never obviously get all the way, but urine, i don't think it will be too -- but you know, i don't think it will be it too far. we're spending a relative large amount of r&d, from our company alone, i mean clearly modeling and simulation, it is our business. that's what we do. and we immediate to do it well. so we spend -- we need to do it well. so we spend 10% of our revenue every year through research and development and to basically advance the technology and make it more and realistic as we can which is really what the services are looking for. and it is still going to increase the amount of simulation-based training. >> what is the case for the united states, which has thought of this as a government function, what is the case that you make to the government to try to get them to outsource this capability? >> well, i think you used a good example in the u.k. i think if there is one thing i would offer as an observation, is that procurements, regulation, federal procurements, regulations, they are, you know, very restrictive in allowing the services to be able to use service contracts to procure simulators, as an example. and i guess it is the color of money issue. there was a thought that maybe that they do not want the services to be able to procure simulators, using o & m funding. a great example is what we do for the royal air force in the u.k. we have a pfi, private financed initiative, in the u.k., on an air force base, rf benson, where we have put together, as a company, we have put the schoolhouse in place, and six simulators representing all of their medium helicopters, course ware, a full schoolhouse with a very sizable investment from a company our size, and you know, over 100 million pounds at the time. and the only reason we're able to do that of course, is as you say, we have a long term services contract where the raf comes to train. and i think that is a win-win. it allows hem to get the right technology, refresh the technology and maintain readiness and we are a reassuring partner in that. >> sir, thank you very much. >> my pleasure. thank you very much. >> coming up, my notebook. the government shutdown is truly an abnormal event with some things continuing normally and others not. the good news is that troops will be paid and continue to conduct operations, including nabbing a wanted terrorist in libya and attacking another one in africa. but much is not working properly. death benefits for families of those killed in action have been interrupted. and major events canceled like a key 17-nation conference of air leaders from across the pacific. weapons research and production programs have been slowed. forcing some defense contractors to furlough or temporarily lay off workers. numerous civilian staff offices have closed slowing mergers and acquisitions, and intelligence analysis. now, on top of sequestration and the shutdown the government is hurdling toward a potential debt defaultha. if it happens could derail the global economy. the continuous uncertainty inflicted on our national institutions by our leaders inability to govern poses a strategic risk to the nation greater than any other single threat, preventing thoughtful planning, undermining american credibility abroad and telegraphing weakness to potential enemies. its effect will be felt in the future when the nation turns to its military, now the world's finest, only to find it damaged by manifest irresponsibility. it is time to stop the madness. thanks for joining us for this week in defense news. i'm vago muradian. and before we go, i would like to wish a very happy 238th birthday to the united states navy. i will be back next week at the same time. until then, have a great week. you woulda thoughtalked from the name of it, it was gonna be packed with sailors. so i immediately picked out the biggest guy in there. and i walked straight up to him. now he looks me square in the eye, and, i swear he says, "welcome to navy federal credit union." ha! whoa friendly alert! i got a great auto rate outta that guy. with rates slashed across the board, it's a great time to buy a car. 4 million members. 4 million stories. navy federal credit union. new ideas and breast cancer winners and turning government funded science into medicine and today's affordable care update we will put insurance premiums for young americans on the map. i'm steve olsen. welcome to "biocentury this week." since world war ii, government funded research has been the driving force behind an explosion of medical break throughs. but discoveries are only the beginning. it takes massive private sector investment, drug making expertise, and commercial risk to turn basic science into medicine. when the handoff from government funded research to industry is effective, the results can be break throughs. like drugs that turned hiv from a killer to a chronic condition. vaccines that prevent cervical cancer. a drug that prevents premature babies from a deadly respiratory infection and the first treatment to prevent the infection of cystic fibrosis. the successes are obvious. the question is how many potential medical advances are stuck in government funded labs. this week we will ask what can be done to turn more of this research into products that will help patients and in this week's affordable care update, crisscross the u.s. and ask if insurance premiums on exchanges are low enough to attract the young invincibles. >> i'm pleased to be joined by alicia, director of innovation and new ventures office at northwestern university. and rose mary truman, ceo of advanced innovations. and ron ire an entrepreneur at nih. i have the same question for all three of you which is basically you're all working to try to transform science into medical products that will help people. how are we doing? is there science that could help people that is being left behind on the lab bench so to speak and is not getting to people? >> absolutely. and that's one of the most frustrating parts of our job. so in any discussion that we do, that we make, regarding innovations, we need to put it in the context of the mission of research and academia, which is creating new ideas and opening the ideas to the public as soon as possible. and so the mission is that our innovations come through and they're sitting there. >> and the challenge then is how do you get that to turn into a -- >> how do we get into it into a stage that it will be effective for the general public. >> and rose mary, you spent a big part of your career working with nih and working with industry. what are you seeing? you know, is there a lot that is being left behind? >> absolutely. i spent 20 years in investment banking and strategy consulting, and also working with the nih to help them create a strategy to optimize research to commercialization. and last year, to actually put numbers to it, we had an engagement with the kaufman foundation to estimate out of 145 research institutes in the united states, how much is sitting on the shelf specifically and what would the impact be to the gdp of the united states economy and we found that the opportunity at stake is between 1.4 trillion and $3 trillion. so that is only by commercializing 6% more innovation. inventions sitting on the shelf. so in my entire career, in investment banks, i have never seen numbers that big. [ laughter ] >> pretty eye popping. >> there is a very big opportunity. and only for 6% more commercialization, too. it is not like we're saying everything needs to get out. >> just an incremental increase would make a tremendous difference. >> and rob, you're kind of imbedded at the national heart blood institute and what are you seeing there. >> firstly, it is a great sign there. all within nih, specifically with nhl and bi, i think the scientists and the pi's that work on it are brilliant. they just need to be supported. they need to be elevated from the terms of science to understand what is commercially relevant. so when you say does a left get behind, the answer is yes but some of it needs to be left behind because it is necessarily not commercially relevant and it will not get to the patient in need, or will not get to the physician in need, and so those technologies are, for better or for worse, you should kill quickly. and for the ones that are commercially relevant, you move them along and you node to give them the support, you need to give them the money, and you need the mentorship and people who have done this before and come in and shop the technologies forward and once that happen, i think you will see a lot more patient good happen. so within the nih, i think their focus is public good, so i think they have their head in the right place, and have science that backs it up, and i think the rest of it just needs to come into play. >> our firm has nine partnership intermediary agreements and we have evaluated 4,000 inventions at the nih and we found a middle ground in addition to what you mentioned there are some inventions that have very, very important to science, to progression science but not necessarily for commercial value but very important science and also important to get that middle ground out into the world. >> and i think also, there is an issue about things that are important for science, that some people think that they're called research tools. >> yes. >> absolutely. >> and they could be commercialized and nih has a bias against commercializing them. is that leaving some things behind? >> for me, the most important issue is the value aspect of it. we don't know really whether we have interesting or important or potentially useful unless we validate it in a very robust way. >> or independent evaluators. >> there is no incentive for the science, from nih, or from academia to validate it in a robust way. most experiments end at the lab bench. and then what do we do with them? and those evaluations can be done only by people who have product development experience. and that is not a strength that the nih has, and that academia has. >> and we are going to talk about that a little bit more. and we are also going to talk about a creative evidence to kick start inventions from the nih, a contest, the breast cancer startup challenge. ♪ for a store near you go to benjaminmoore.com/dcmetro. ♪ for a store near you go to benjaminmoore.com/dcmetro. . we're back with alicia lauf ler, rose mary truman and ron ire talking about turning science into medical products. and while we took a break there, we were just about to start to talk about the breast cancer startup challenge. rose mary, can you tell us about that? >> absolutely. i mentioned would he have this partnership with the intermediary agreement with nci and we're working with the avon foundation and we have been reviewing 10 years of grants that they provided to identify the gems in their portfolio. and so the next step, the next stage of what we're going to do is commercialize the inventions that we found. so we found 50 inventions from the 4,000 that we reviewed from nci and we found about 10 from the avon foundation. and working with mark hurlberg, the executive director at the avon foundation, very progressive in thinking, and tom stackhouse as well at nci so i came up with the idea for another way to commercialize the invention. a little more background on that, we interviewed more than 300 organizations and before 10 years of analysis, on every deal that has been done in b2b, and angel investors, and private equity and venture capital to identify where is the money going to go. so we can easily match the valuable inventions that we find to nose who need it. and we found that there is a disconnect between some of the inventions that we found especially breast cancer inventions and those that are potential parties. >> it is kind of orphan inventions that don't have a partner. >> they don't have a partner and there is no desire to inlicense them in the industry. so what i did is come up with this idea to create this business plan and startup challenge. and so it is a three phase challenge. a letter of intent and business phase and startup phase. and the team's structure is a little different. it is international by the way in scope. so we have some teams from the u.k. and the netherlands, as well as several teams from the united states. and the team structures are mand torial seasoned entrepreneurs, so someone who has actually founded a company and at least three years of experience, in license inventions and raised dilutive and dilutive capital and scientific and business and financial expertise on the teams. and the teams that have come through, the time line for the challenge, is we opened it up for letters intent, on october 1, and we expect the startup, up to 30 startups, by june 13. >> so we should say that the teams are, you have to have university students on the team, so alisha, northwestern, you will be competing? >> yes, we are competing. and we are delighted to do that. so the reason we are doing that is we are putting a lot of resources at northwestern to commercialize and to do entrepreneurial activities. but the major thing is the change in the culture. and the best way to change the culture is is through students. the students are the ones who are get into the labs. the students are the ones who have the energy and we always want to compete in these activities and our students have participated in many business plan competitions and they have been very, very successful. so for us, it is a great opportunity. it is a win-win. >> i want to switch over to ron now. you are involved in another kind of new idea for trying to promote the commercialization of inventions out of government funded science. what is it? >> sure, so there are two things actually. the first thing i want to talk about is very exciting. you saw the press release come out a couple of weeks ago. the n.i.h., specifically has given out $32 million to set up three centers of accelerated innovation across california, boston, and around the cleveland area. and the universities have really come together to support these intermediaries. and as we spoke about it, the climate for the intermediary, it is to support proof of concept clinical experiments and that now exists with all of the infrastructure around it, from a partnering perspective, from an investor perspective, from a seasoned entrepreneur perspective and a business development perspective. so ha is happening at a national stage. the second thing i want to talk about is bio health innovation which i am also a part of. we provide the hands-on ent pren neural support both within the n.i.h. and outside the n.i.h. in maryland. and they is you have good science, like i said it needs to be chaperoned. so not only do we have hands-on work but we educate and mentor and build the culture that is required to support entrepreneurs. >> let's talk about that, from how you go from that kind of mentoring to actually having products on the market in just a moment. when we come right back. now back to "biocentury this week." >> we're back with rom ire, alicia laufler and rose mary truman. i want to pick up on the idea of validation that we talked about earlier. what does it mean, and you know, what from your perspective, what can and is being done? >> yes, so this is a big problem. most experiments at the university end at the bench. and there is no incentive for the students to continue validity dating. because there is no new knowledge usually that comes out of that validation. in the past, we will do a startup and the startup starts with validation, and hopefully they will receive venture funding or receive funding. >> but that's not happening anymore. >> that's not happening anymore. and most of the start ups that we are getting, they come back, because they cannot find the funding. >> so rose mary, how does that fit into what you're doing with the startup challenge or your other activities? >> what we're doing is obviously, the startups, when they come out of this challenge, the 30 startups, they will need mentoring and coaching, and help to raise money and continue to flourish. and so we're creating a national accelerator, to house these startups, so that they will actually get all of the coaching, mentoring, you know, the refining of the business plans, et cetera, to make sure they are able to survive. i mean we are obviously -- we did a lot of due diligence at this point, but we're having only 10 invention and 30 startups but that's what we plan on doing to try to get them through the next stage. >> but i actually think that there is a lot being done in mentorship and more around the country, and i think that the issue is a little more profound on how to validate. >> absolutely. >> so rom, you were -- >> not mentoring alone. >> no, no,. >> and what do you think? what needs to be done? >> i think having investment experience working for the government and having experience working in the large pharma, from a pharma experience, usually stuff that happens in the universities, you need help again to say, development work, not science. so it is a completely different aspect. and from the investment side, what is a killer experiment that you need to do to show that it is is an investable category? and the incentives for accelerated innovation is set up exactly for that, which is you take a tech outside of the university, get the licensing part done with, do the proof of concept, killer experiment and so off the table, you have the business development and the entrepreneur, and the scientists, and a whole consortium of people who can support that technology. we are talking about 18 technologies per year that has notch funding of 24 million for open of these centers, on top of which the n.i.h. has given 32 million. so there is money on the table. people on the table. technology is on the table. and you know, we just hope this actually changes the paradigm. it is is a large experiment. so we don't know if this is going to successful. we will find out. and you know, between dhi and the folks at nhl, we are trying to facilitate that, getting to the public. >> and part of what we're doing, actually, it will include the clinical development as well. so obviously that is part of it. i didn't say that here. absolutely correct on that point. >> so that the validation part of it. >> yes. >> the validation and the social experience experiments and making sure we understand the achilles heel and rectify it quickly if there is one. >> and very, very quickly. we're here in washington and we talk about public policy in washington and congress has got a say in these things. what would be your, the three of you, any recommendations for public policy changes that could advance the commercialization of science? >> my view is that the spend right now is highly fragmented. it is in regional pockets and individual efforts. there are amazing and there is great work being done everywhere. there is an opportunity to scale, to get an economy of scale, across all of these national efforts, and create kind of one centralized shared pool of knowledge with regional activities to optimize the efforts. it is called an economy of scale. you do it in strategy consulting and investment banking, and you know, what i have within doing forever. so -- what i have been doing forever. i think the opportunity and the actual action out of this is to create this national intermediary and innovation to harness the great effort going on. >> quickly, what do you think? >> i agree. i have a mixed feeling of where the centralization will work or not. >> this is a federated model. it is central and regional. >> the last word, rom? >> i don't like anything to be centralized. >> we vill to leave it at that. up next, the affordable care update, will the young invincibles pay to play? tarted with first crush... ...quickly followed by skydive.. ...and paris romance. there was a quick interlude... ...then mighty aphrodite. but then the day came: marry me. and she thought and thought and then she chose: freedom trail. there's a deep, rich, enduring color for everything, including love and happiness. benjamin moore. for everything that matters. i'm joined by chris holt, director of health care policy at the american action forum. a conservative think tank. chris, the american action forum has done a study and you have a map to go with it, showing what rates and exchanges are going to be like for the so-called young invincibles. what did you do in the study? what are we seeing on the map? >> sure. we are have interested in the american action forum in how the young adults 18 to 35-year- olds will interact with the new health insurance market that opens up in 2014. the administration has identified them as key critical demographic in the exchange's functioning properly and they say they need 2.7 young invincibles to enroll in order for the exchanges to function properly. that's because they have lower health care costs, and so their premiums are able to subsidize and offset the costs that you would see in older and sicker populations. >> so you mapped on here what you think are going to be the increases in the amount that the so-called young in vince ins, 30-year-old -- invincibles, 30-year-old nonsmokers will pay in the states. >> right. >> what is your point about that? what do you think we are going to learn from this? >> specifically, we looked at a 30-year-old male and looked at the lowest cost option he had in each state this year, 2013, and the lowest cost plan ha is available to him in 2014, and then we look at the difference between those two and what we saw across the country on average is the 260% increase in the premium for that lowest cost option. >> and i should say to start with, your numbers are a little bit different from some of the things that hhs has put out. they put out numbers for what they say the lowest cost bronze options are for a 27-year-old which is closer to a 30-year- old and much lower than your numbers. >> right. generally, where hhs puts out numbers they're looking at subsidies, and they're taking into account how much that premium has been reduced by the subsidy which we look at, at the end of our study when we look at the costs. >> so anyway, to get to the bottom line of it, what is your conclusion, what are people going to do, what are the behaviors going to be based on? >> right, exactly. so when you think about a 30- year-old young invincible, someone who has chosen not to buy insurance in the past, and the insurance market is much less friendly to that decision than the new insurance market will be, and then you look at across the board, every state shows an increase, i think all but seven, we looked at the district of columbia as well, ought but seven showed increases of over 100%. and then you look at the penalty which is only $95 in the first year. very small. and some cases, the cost of buying insurance is 10 to 1 more expensive than just paying the penalty and waiting until next year. >> but the cost of not buying insurance also means that you don't have insurance. >> right. >> presumably, there is going to be some effort to communicate to people and people are going to understand that they need to have insurance. it is not like everybody will do a cost benefit analysis and say it is cheaper to get the penalty and no insurance. >> that is true but keep in mind we're talking about people who have chosen motto buy insurance up until this point and we're looking to insure people who are willing to take the risk in the market that didn't ban pre-existing conditions and didn't insure guaranteed issue and actually had rates that were lower that they can pay if they wanted insurance than they have now. >> and some of the early data, in connecticut, for example, a third of the people who have signed up so far, admittedly low numbers, have been under 35. and so maybe it is is because they're the only ones who figured out how to make the thing work. >> a good point. the online exchange seems to be having problems. dy see a story on connecticut. i didn't see a total. so i don't know how many people we're talking about. >> a couple thousand. >> so if you're right, and the young invincibles decide they're not going to sign up in large numbers, that it is more cost effective for them to just pay the penalty, what happens to the affordable care act as a whole? >> well the exchanges won't have the risk level they need to function and you rink potentially turning into -- risk potentially turning into a death spiral where the insurance rates have to go up and each following year, because there is not enough revenue coming in to cover the costs, and so people who maybe weren't quite so healthy, start to find, wow, these rates are getting really expensive for me and i will drop out and you end up with a sicker and sicker pool in the exchanges. >> when will we know exactly what is happening and whether this kind of death spiral that you talked about is going to happen? >> right. so the first i think time that we will look at is march, at the end of march when we're done with the open enrollment and see what we got in year one. and that will give us a good indication. and the administration says they need 2.7 million young adults to enroll during that time period. so that will be a good checkpoint. >> great. well, great. thank you very much. that's this week's show. i would like to thank my guests alicia laufler, rose mary truman, and rom ire and chris holt. what do you think about what you heard today? 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United-statesCanadaNetherlandsAfghanistanFloridaBostonMassachusettsCaliforniaMontrealQuebecMarylandLibya all parties to resolve their territorial claims peacefully. during a three-day swing through the region. and washington has said that the u.s. military will continue operating normally, refusing chinese calls for identification. but washington has also instructed civil airliners to follow beijing's new guidelines for the sake of safety. china has made the move to assert its claims over on the unpopulated islands, administered by japan, to force japan to back down, beijing has ratcheted up air and sea patrols and tokyo responded in kind of here to talk to us about china's aim and what is next are two leading asia analyst, bonnie glazer for the center for international studies and randy shriver the partner in armitage number who served in the state department as an asia hand during the bush administration. guy, welcome to the show. or welcome back. in both of your cases. bonnie, let me start with you, and i would like to get your view on this, randy, also. why did the chinese do this now? was it response to the pivot? a response to japan? how dangerous is it for the region? >> i think there are a lot of drivers of the decision at this time to announce this air defense identification zone. part of it is domestic. the chinese president is seeking to rally to his side and support of his agenda. and as he implements economic reforms which are going to be very controversial and he is going to have to some -- there will be some negative impact on invested interests in china. this is popular with the pla, with law enforcement agencies, and i think that is one factor. and japan is clearly another factor. the chinese want to change the status quo in the region. so that these disputed islands are essentially under china's administrative control. then i think there is a third factor that i think it is especially important. and that is that china is seeking to control, first, deny the u.s. navy access to, and then later, to actually exert control over its nare sea, the east china sea, the south china sea and the yellow change and they're pushing us back to the first island change and the longer term goal is the second island chain which is as far back as guam. >> randy, how dangerous do you think this is ultimately? >> i think there are a i think the near term danger is the operating environment there carries a lot more risks. a chance for accident. miscalculation. because the chinese have basically announced a way in which it is uncertain how they will enforce or whether they can enforce it and that adds immediate risk. the think the longer term risk, are the chinese on a campaign to salami slice their way out to greater and greater control to the first island chain as bonnie mentioned and this is a step in that direction and i think this challenge has to be mitt head-on. >> vice president biden was in china and had a four-hour meeting and a lot of it is kept private what the conversation was like. has the administration responded in the right way? what does the united states have to go over the long term, given that china is playing a strategic long term gain? >> the united states' reaction to this i think initially was quite good. secretary of state kerry issued a very clear statement, and defense secretary hagel also issued a clear statement that we would not recognize this new zone. that we particularly had problems with the procedures that china announced. which meant that aircraft that are flying through the area, but not heading to chinese territory have to file flight plans and other information in advance. after that, i think the administration started to get their messages very mixed up. the state department spokesman thinks that people who are traveling with the president are saying it is not clear whether the united states is demanding that the procedures be changed, whether just the implementation of the procedures be different than they were announced. so i don't think that the message right now today is very clear. and i would say, just add that the united states must, after we have explained our concerns to the chinese president, we understand he is taking them on board, there must be some consequences. if the chinese don't take steps to address our concerns. >> randy? >> i would say three things. the united states needs to continue the freedom of navigation maneuvers and keep that consistent. >> the bomber carrier and other aircraft? >> b-52s, this he need to keep it a consistent feature. we shouldn't have any daylight with us and the chinese and the south koreans and we have seen a little bit of light in the aircraft guidance and that should be closed up. in addition to any differences between japan and south korea can have, this is an opportunity, we can harvest the opportunity to bring the two close allies of ours closer together with one another. >> and looking to each other not as the problem as opposed to china as the problem. >> and over the longer term, the third thing, i agree completely with china, the chinese need to see consequences and that can show up in a variety of way, and there are things we know they will not receive well, things done with the china u.s. alliance, things done with taiwan. they need to see a track record of provocative steps that are met with consequences. >> and there are nose who -- there are those who would argue, how do you apply pressure on a country that is economically inter linked with all of these countries and put pressure on them? >> pressure does not have to be economic. i think that closer u.s./japan/korea cooperation in this case is particularly important. i do hope that the koreans find a way to reconcile some of the differences with japan and work more closely with the united states and japan. in protecting security in the region. if chinese actions are destabilizing and they are causing the region to be less secure, then we should be taking steps that make it more secure. >> guy, thank you very much. we really appreciate it. coming up one of nato's top generals on how the alliance will preserve afghanistan lessons after the current mission ends. you're watching "this week in defense news." the war in afghanistan is winding down and powe are consi next steps in the country after 1230 20á 14. the u.s. is negotiating to keep a excuse me force in afghanistan in 2015 and beyond. but others like canada are withdrawing entirely. at the recent hall fax international security forum i met with john pair pallamero, and the nato consume allied. and as nato plans to make a transition after a dozen years of war, i asked what afghanistan lessons need to be remembered and what issues nato must be focused on in the years ahead. >> first, i would like to correct this perspective of a post-2014 afghanistan. that will not be the change. it will be changing and assists and advising forces, which is crucial for the transition in afghanistan and help afghanistan to build its own military forces of the future. what we have learned, that we must be ready, any time for any kind of conflict. and afghanistan is a single example. but at the same time you will remember that you have to cope with the libya conflict and many other engagements. mali for example. >> that is another perspective as well. >> and a lot of nato supporting countries. and that is the conclusion, the conclusion is that firstly, we must absolutely take the lessons in terms of command control, in terms of stability, and we are building a new future mission network, very much different. and we had to build in afghanistan, because it didn't exist, to make sure that all of the forces were under the command and control that was effective enough, with the joint intelligence, and it was absolutely crucial. so we will build on those lessons. and we must capitalize as well on our ability to work together. all together, 50 countries working under the nato umbrella. so it is crucial that we are able to project forward. and this is exactly the aim of the connected forces initiative that we launched and that we are implementing now. one year ago, this was a concept. today, it is a real plan. and when we solve that, we will have major advances and a new education and training center. >> and how is the investment focus, do you think, and the strategic focus, going to shift as we look beyond a steady state afghanistan operation? >> i think we will very -- nato was very wise to invest in command and control. command and control is absolutely crucial. and now, we have a new technology. we understand much better how we can interact at a distance. we must, as well, deploy some demand and control elements. and how we can empower, i who say, the strategy corporal in the field, with the new technology. so we have a lot of things. in terms of the country as well. and certainly in the air/land domain, how we work again better together. we improve the efficiency. and the keys are the joint intellnnceg of everything. and afterwards, selective measures, selective effects to reach the best level of efficiency, i would say, on the realm, depending on the effects that we are really expecting from those system, those people, those men and women. >> you just had an industry day. have you been going around the world to try to solicit the best ideas from industry. you just got back from istanbul. what were you looking for, from industry, what do you want to see from industry? >> well, what i would see, that was a clear outcome of istanbul, a nato forum, it is more interaction with us in preparing the future. everybody understands that the budgets are constrained. that there are some difficulties to launch a new investment. which are never theless absolutely in defensible. so we had to work on in transition face when we had to prepare future investment when hopefully the crisis will be over and how we replace that capability, and how much system can help, improving the efficiencies, and the industry has got a lot of innovation, so a lot of good ideas that we could as well integrate in addition. but we need the industry the best of future concepts as well. >> what is the future concept? smart defense is one of the top priorities. have you been in the job now for a year. what are some of the things you're telling the industry about what that future concept is? >> first we have to talk about the possibilities and the limits and the new technology, and would they bring more efficiency, reduce the costs? which is one thing. or would you see the future system being more and more expensive? which cannot be the case. because we will not have more money. so this is part of the equation. what is the human influence in that? how do we train? what skills we need really to develop and then to employ those systems? this is key for us. because we are preparing the next generations to do that. there is a lear need for interaction. between the -- clear need for interaction, between the nations, with many players. >> what are the boundaries of robotic warfare? what is it -- because that is the big debate now what is acceptable in the unmanned real. what do you see the boundaries of what is manned and what is unmanned? >> my main perspective, as you say when i was in the air force, was really to push this idea of remotely pilot aircraft. why is that? because the men must keep the control, must be kept in the loop. but obviously, we have more and more opportunities for more you a autonomous system. so we have to find the balance ofthe center of gravity of the systems, the men deciding, the men applying the rules of load, the rules of conflict. but on the other hand, being helped by this automatic system. and it may be in term of systems and precision and prevention of human life, because those systems save lives and we must remind yourself. so what will be the next step? this is part of the equation that we have to strike with industry. we must not be afraid of technology. we must match the technology for the best. and if we don't do that, the technology will, it could master us. >> is the idea though that when the firearm was introduced, knights complained it was somehow not noble, that it was an unjust way of warfare, and same thing happened with the introduction of the machine gun. the same thing happened with the introduction of the submarine for example that was considered, you know, inhumane. are some of -- is this just an unmanned aircraft and unmanned strike platforms? >> absolutely. we are not as good as we should have in explaining what we expect and exactly what to say, that this system helps us. they improve the presence. and avoiding collateral damage. the decisions are much more relevant than they were. we are a little bit, putting some light on the world, and then we are able -- we are developing, for instance, a project on contra-mining and submarine, marine type of contra-mining, which can save a lot of energy, money, and be much more effective than what we do today. >> sir, thanks very much for joining us. >> thank you. up next, canada's justice minister on the important role women need to play in afghanistan's transformation. stay tuned. peter mckay is one of the most influential leaders having to serve as a defense minister and foreign minister and attorney general by the age of 48. he has spent time in dianaf forces have served since late 2001 and continue to serve before pulling out for good in march, 2014. i caught up with him at the recent hall fax international security forum he founded as defense minister and i asked him about the role his justice ministry can play in a smart power support to future security affairs. >> well, i think the rule of law is very fundamental to all that we e ng to accomplish through our joint security efforts, whether it is through diplomacy, whether it is military intervention, reconstruction, countries like afghanistan, but one of the very foundational pillars of a country has to be based around the rule of law. and the fundamental acceptance, of basic human rights. >> isn't that a training challenge, i mean one of the comments you made which i thought was very funny, especially coming from a position of your stature, that the one place in the world that needs more lawyers is afghanistan. how important of a piece of that is it to train more lawyers around the world? not just in afghanistan but in other sort of conflict riddled places. >> i fundamentally believe that it is true. i think that from the administrative side, lawyers of course bring a great deal of know-how and structure, and principals of law, but the basic respect for justice evolves over time, and clearly, some countries still have much traction that has to occur. and you know, i would add to that very quickly that we need women in those positions. we need female lawyers and judges. and administrators. and decision makers in government. and that is, if it is something that i could point to that would be transformative in a country like afghanistan, and others that we could name, syria, i would say it is that. i would say that having women in those decision-making positions. >> aren't you optimistic? you spent an enormous amount of time in afghanistan, when you were defense minister. where do you see the country going now? i mean the pullout is just around the corner. are you hopeful? are you optimistic that what folks are going to be leaving behind is going to be self sustaining and actually not go to the way say of an iraq? >> it is uncertain. but by nature, i'm an optimist. canada has made tremendous sacrifices and investments, as have many, many other countries of course, and this is really going to require that comprehensive approach that we speak of at nato tables and foreign affairs gatherings around the world. i believe the fundamentals are there. we have built their security capacity. they have well over 350,000 people in uniform. army and police. and they have i think a much greater understanding of what freedom feels like. and you know, it is not lost on me that they have had three successful elections. albeit it flawed, albeit it very serious allegations of corruption. and yet people came out and they voted. under the taliban, and shortly after, that was absolutely unheard of. so there is progress. there are substantial things you can point to. education. canada made it a priority to build 50 schools. immunizing children. getting basic health in place. improving the infrastructure of the country. so they could move away from a drug economy. to a more diverse and traditional egrarian type of economy. so we put in place the road map opportunities. will the afghan people be able to achieve it? much will turn on their governance and their own leadership. but we have laid that opportunity in front of them. i don't think we can back away from the necessity to continue assisting. canada has committed $100 million ongoing. and there is an old legal maxim that says once you start to render assistance, you have to continue. you can't let somebody drown. and i think the international community does recognize that. and also that the stakes are high. there are many, as is the case ongoing, in syria that are playing in this particular part of the world and st needs to win. there needs to be an ongoing and lasting stability in that country, and in that region. >> let me ask about the security conference and you were the founder of this event, in hall fax, and has it developed the way you expected and where do you think it is going to be five years from now? >> well, i'm really proud and i'm humbled the by the number of people who have made this a success. and continue to attend every year. senator john mccain and others who come here with such a thoughtful and i would say constructive approach, to the discussion, and this forum naturally fosters this sense of comfort and inclusion, that really allows people to be unscripted and spontaneous, and i know sometimes people in government offices are a little bit nervous about that. but at the same time, i think it causes a natural synergy of ideas and really creative and sometimes outside the box discussions. >> sir, thanks very much for your time. >> my pleasure. thank you. coming up, my notebook. we wwhen we realized we'd ome left gear behind. rain we were up the creek without a paddle. i mean, we literally needed paddles! campbell had left 'em in his garage. thankfully i had my navy federal credit union credit card on me, so we got new paddles and earned cash back. next time we'll remember the paddles. seriously? and forget campbell. 4 million members. 4 million stories. navy federal credit union. late last month, china unilaterally extended its air defense identification zone to cover nearly all of the east china sea to secure the islands administered by jam but claimed by china. the obama administration urged caution but stressed that the u.s. military will not recognize china's demand and stand by the ally japan. after china scrambled fighters to intercept nines through the zone, the u.s. urged airliners to comply with the new rules for safety sake. after vice president joe biden last week spent four hours with the china's foreign minister, he says they should exercise restraint. neither disclosed what the two discussed privately. china's move is provocative. a dramatic step to impose its will as a part of concerted drive to take territory it views as its own emboldened by the growing economic and military might and the conviction that the neighbors will back down, china is directly challenging washington's influence across asia. and beijing has already started deeper incursions in india and hassling vietnam. as the region's security guarantor, washington must push back against china with pressure of its own. failing to do so is the surest way to destabilize the region and achieve china's other aim, undermine america's reputation as a reliability security partner. thanks for joining us for "this week in defense news." i'm vago muradian. you can watch this program online at defense news tv .com or e-mail me. thanks to nato's allied commander and canada's organization, and defense ministers for their help. i will be back next week at the same time. until then, have a great week. can type one diabetes be prevented or delayed? we will speak with scientists who are testing tens of thousands of people to find out. >> in the affordable care act, what does obama care mean for patients with type one diabetes? i'm steve olsen. welcome to "biocentury this week." type one diabetes is a life- threatening disease that often strikes children. type one diabetics face a lifelong struggle as the patient's own body slowly destroys its insulin producing cells. unlike type es, type one cannot be prevented with lifestyle changes like diet and exercise. type one patients can only test their blood frequently and inject themselves with insulin but researchers hope it may be possible to use drugs to prevent and delay and reverse the progression of type one diabetes. patient groups have formed an international consortium called trial net to pursue this huge goal. >> i'm pleased to be joined by two nih diabetes researchers, dr. ellen lessic and dr. lisa spain, and cynthia wright, senior vice president for advocacy and policy for the juvenile diabetes research foundation. let's start by asking you all, type one diabetes, it is really a different disease from type two diabetes, isn't it? and how is it different? and how is it different for patients? >> well, type one diabetes is historically known as juvenile diabetes, but in truth, it can occur at a variety of ages, including adults. the main difference between type one and type two diabetes is type one diabetes is caused by an immune reaction that slowly
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