David pogue will be reporting on our cover story. Pep pew lakes grows were going to have to consider new forms of food. Grown in labs, computer generated, drinkable meals and insects. Make things with flu with ground up bugs. Come up on sunday morning a toast to the future of food. Osgood spam has never been part of traditional dinner. Food that gets no respect in some places but they love it ip at least one. Go ahead and laugh, spam is used to it. Has plenty of fans in a place youre probably dying to visit. Hawaii. Thats right. The islands are spamaholics paradise. This is what everybody comes for. Hawaiis spirit in a can. Later on sunday morning. Osgood cutting class is frowned on. Not so at the Cooking School seth doane has just been to visit. Here, precision is pride. Students come to school with knives not books. And learn true craftsmanship takes awhile. How long did it take you to be able to do this . Ten years. May resemble marshal art training but this is learning how to cook in japan. Later on sunday morning. Labelle cuisine is specialty of a very amateur cook and very talented singer. Tracy smith. No matter what shes doing, Patti Labelle gives it her all even at the Grocery Store. Arent there days that you want to go to the Grocery Store in sweat pants. I never walk around the house in sweat pants. Ahead this sunday morning. Patti labelle cooks and dishes. Osgood from soup is nuts to beginning to the end and everything in between. Keep adding new foods and flavors every step. Susan spencer from 48 hours. Are you making more flavors now than you ever have before . Many more. Literally hundreds of flavors. After 145 years, campbells is souping things up. You have actually designed soup to go with watching a Football Game . We have. From soup to nuts old favorites with new flavors. Ahead on sunday morning. Osgood serving up those stories and more. Here are the headlines. Here are the headlines. Long wait goes on in st. Louis and grand jury deliberation continue to the shooting of michael brown. Theres still no decision as to whether officer Darren Wilson will be indicted. Protests continued last night. Marion barry the mayor of washington, d. C. Has died. He was a civil rights activists and, he certained mayor for life also remembered far this grainy 1990 video showing smoking crack cocaine in a hotel room. Marion barry was 78. Speaking to reporters, washington mayor elect said of him, he lived the way he wanted to. Iran says it will be impossible to reach a deal with world powers to end the stand off of the Nuclear Program by tomorrows deadline. Iran incysts to produce energy not bombs. Buffalo, new york, is bracing for more weather. Is warmer temperatures and rain which could melt several feet of snow leading to serious flooding. New york state is sending in troops. Now to the weather for the rest of us. Severe storms are expected not southeast and scattered showers up the mississippi river. Mountain west looking at snow. The week ahead mostly clear travel conditions for thanksgiving except around upper midwest. Coming up the future of food. A sam poling. And later soups on. ,,,,,, osgood is this the thanksgiving of the future, the next course for humankind . Soylent, look with freeze dried ice cream like astronauts used to have. It could be. Our cover story of david pogue. Most folks really like food. Trouble is, we cant keep eating the way were eating if were going to keep breeding the way were breeding. We like meat. It requires a crazy amount of land, water and energy. And all that meat isnt actually that good for us. Something will have to give. Maybe well eat meat grown in a lab. Or made from plants. Maybe well take a cue from meagan miller. These are chocolate and cricket flour. Made from ground of bugs. Correct. Yes, sells cookies made from cricket flour. The future of protein is bugs. People all over asia, latin america, already eat insects as their diet. Farm like organic. Sort of earthy. Its crickety. How much kick set there. Theres a lot. Each one of the cookies has probably 25 crickets in it. Where do they come from . 8yearold boys with jars . Yeah. Where does she get all those crickets . From cricket farms, of course. Crickets are loaded with protein but theyre much quicker to raise than cattle. Just six weeks require much less land and water. This is excellent pumpkin pie. Soon discovered cricket flour recipes is like regular flour recipes which is the idea that youre eating bugs. The cobbler . Yes. Not all food future wrists thinks bugs are the future. Well drink our nutrition. Its a staple food. Maximum nutrition with minimum effort and cost. What is in it . Everything your body needs. Using electrical engineer rhinehart resent the time to take away from his food to buy food, prepare it, then clean up. Soylent, nutritionally complete, environmentally sound and very bland. I did a lot of research and collect what would be necessary for the body to be healthy. There is one issue, comparisons to a futuristic grim movie. Most people think that soylent is a loaded name far your company and your product. All i can hear is Charlton Heston going, soylent green made out of people. Well, there are no human remains in the product. Glad we got that cleared up. They shipped out three million meals this year. When you order soylent you get a bag of powder, a little bottle of oil and user manual. It says, version 1. 1. We started shipping 1. 2. You have cooked entire days worth of food. Heres to nothing. Well, its like drinking blended chemicals. Its a little gritty. If you think that powdered bugs and drinkable meals sound unappetizing youll be happy to hear that the future of food science isnt so radical. Regular people. At least one new Food Technology designed to work with the ingredients we have now. The result of an unlikely collaboration between bon appetite magazine and watson. That would be watson, computer that beat the humans on jeopardy and won a million dollars. Adam is the editor and chief and lead engineer. What is chef watson . A huge bull canning computer . It has six arms. And a spatula. Watson is a super computer. Magazines editors send 9,000 recipes to the silicon head. Based on those proven combinations can now invent new recipes. Based on starter ingredients that you specify. Software unable to taste anything wouldnt that be considered a draw back for a cook . Well, cant taste anything but knows a lot of things about in greed cents. Data that we probably never think of. Soon well be able to try chef watson on the web. For now only vol untears can test it. Say,. May be small but got enough room for a culinary super computer. What is it that you already made that well try . General pork and apples. Chef watson produced 100 different recipes that involves pork chops and apples. Using some fresh herbs, time. That was watsons idea . 15 minutes later pork shop was ready to serve. Oh, man. That is so darn good. A little brit digital. I wanted to give chef watt cona spin myself. I have requested that make a new holiday treat that has never been made. How about apples. Guys have ingredients here . Lets get going. There you go. Happy holidays. Happy holidays guys. Osgood ahead the art of the fruit plate. Feel a cold sore coming on . Only abreva can heal it in as few as two and a half days when used at the first sign. It penetrates deep and starts to work immediately to block the virus and protect healthy cells. Dont tough it out, knock it out, fast. Abreva. Man when i got shingles it was like being blindsided by some linebacker. You dont see it coming. Boom if youve had chicken pox, that shingles virus is already inside of you. It aint pretty when it comes out. Now im not telling you this so that youll feel sorry for me. Im just here to tell you that one out of three people are gonna end up getting shingles. I was one of em. So please go talk to your doctor or pharmacist. Thanks for protecting us from trash cans chair legs, and helping us appreciate your enthusiasm. This holiday season, give thanks to the pets who inspire you. At petsmart, save up to 20 on select Specialty Pet habitats and essentials petsmart®. Up to 27 more brush movements. Patented Sonic Technology with get healthier gums in two weeks. Innovation and you Philips Sonicare save when you give Philips Sonicare this holiday season. Osgood a football has inspired lots of still life art over the year. But none quite on the scale of the name martha teichner. Moscow, idaho, was named not for the city in russia but the one in pennsylvania. Peculiar, right . So it should come as no surprise that moscow, idaho, is home to artist roger rowley whose medium is fruit plates. Weird. When you see this its like an explosion. Then you say, wow. That is sort of what i was imagining, to be overwhelming, visual experience. Like a giant kaleidoscope, or intricate stained glass windows. Starting from the earliest ones in january then go down all the way to the end of december. A calendar of color. It goes from relatively warm yellows and oranges in to the deep rich blues and dark berrys there is this rainbow and immediately that is the season is apparent. Each one has odd detail to reveal. Or austerer to tell. What is this one with the black blob at the top . My cat loves melon. Just happened to get. Right when i had the camera ready like fine, here you go, snap. Why fruit plates . Ten years ago when this began the answer was simple. To convince his kids to eat fruit. He set for himself, nothing too fancy. I wasnt trying to pick the perfect fruit. I was trying to be true to what it is you buy in the store, the farmers market. The saturday market in moscow, idaho, some of the most luscious fruit imaginable. Do you ever look at the shapes and the colors of the things that are available in terms of, this is my paint and these are my pigments. Certainly. The orange of an apricot against the blue of a blueberry. The market just happens to be next to the gallery where the fruit plates were being shown. Look at that blood orange right there. People do make the connection between what is outside and what is inside. No accident since roger rowley is its director. I think its true artist who can figure out how to make art out of their kids breakfast. That is the question after all. When does a plate of fruit stop being breakfast and start being art . I put it on the breakfast table and it would get eaten or not eaten. Just be more conscious about arranging this. Maybe the kids will eat it if they see the thing that looks interesting. At least a year of me doing that before i ever took a photograph. By then roger could see the whole project in his mind. Hundreds of fruit plates photographed in exactly the same way at his back door. He takes his pictures snapshot style. Capturing shadows, reflections. The seasons, the weather leave their signature on his work. You didnt go through any kind of agony of making art. No. Its very intuitive. You start with the natural forms whether its an apple or a pear or apricot. You have these natural building blocks. Leaving one more question. When does a plate of fruit stop being art and start being breakfast. Osgood next, looking breakfast. Osgood next, looking sharp. Rds card makes it so hard to get a seat using your miles. Thats their game. The flights you want are blacked out. Or they ask for some ridiculous number of miles. Honestly, its time to switch to the venture card from capital one. With venture, use your miles on any airline, any flight, any time. No blackout dates. And with every purchase, youll earn unlimited double miles. From now on, no ones taking your seat away. Whats in your wallet . From now on, no ones taking your seat away. Sir, were going to need you on the runway. vo theraflu starts to get to work in your body in just 5 minutes. vo theraflu breaks you free from your worst cold and flu symptoms. vo theraflu. Serious power. And discover an exciting combination of tastes. Rich, dark chocolate covering soft centers. Flavored with exotic fruit juices. Its chocolate and fruit flavors like youve never experienced before. Discover brookside. Let me get tyes . Straight. Lactaid® is 100 real milk . Right. Real milk. But it wont cause me discomfort. Exactly, no discomfort, because its milk without the lactose. And it tastes . Its real milk come on, would i lie about this . Lactaid®. 100 real milk. No discomfort. And try lactaid® supplements with your first bite to dig in to all your dairy favorites. Osgood cutting class would be a bad idea. Seth doane has found in osaka. Call this precision may be an understatement. Here no detail goes unnoticed. No flourish is too small and slicing a dicon radish exactly one millimeter thick is, well, expected. Im nervous. Sung yung park came from korea he learned to peel vegetables in his words toilet paper thin. How long did it take you to learn how to do that . Three years. After all this is Cooking School in japan. Country that gave us the samurai and more recently the cable show iron chef. Students repeat, welcome to a restaurant before class. They should probably be wishing each other good luck, they are graded on every detail. Temperature of food, speed of service and creativity. The man behind the demanding stan cards is yoshiki tsuji. When you were a little boy did you know that you were going to wind up running this school . In my kindergarten days, i wrote, i am going to take over and make best Cooking School. Did you love to eat, love to cook in kindergarten. I was completely brainwashed. Brainwashed because his father, shizuo tsuji, was one of the most famous food journalists in japan. His writings fill books. This is some book. He studied in the u. S. , spent his time as new York Investment banker taught him the business of running the school. More than 3,000 students and campuses across japan and in france. In this classroom, first year students are learning how to clean the poisonous blow fish. Theres quite a bit with this blow fish. If you serve the wrong part it could be deadly to the diner. Aware of the need to be careful even the blood on my gloves have toxin residue. A threeyear program they learn japanese cuisine, french, chinese, eye tallian and desserts. Making the japanese cake resemble flower was not as easy as it looked. In enstruck for says it took him ten years to master this. Obsessive attention to detail what makes exquisite japanese craftsmanship he tells us. That obsessive attention starts at the top. So much so that he eats out of the respect for the food and chef. He claims hes not always so serious. I eat mcdonalds once a week. You give it that sort of respect. Theres a difference when i eat casually. When i eat professionally im focused. He expects that very same focus from his students. Osgood seth doane. From soup to nuts chefs are transforming many traditional foods as Susan Spencer of 48 hours will show us. Starting right now. This unassuming little soup just might bowl you over. It is chunky beer and cheese with beef and bacon. How is that for a mouthful . This is guys watching a Football Game. Youve designed a soup to go with watching a Football Game . We have. Mark alexander, president of campbells soup north america says the chefs in the test kitchen enare encouraged to soup things up. Were making many more flavors. Hundreds of flavors. After all, the country is growing more diverse by the minute. What are some of the more adventurous ones here. I dont know if youre in to jambalaya, buffalo Style Chicken. The new packaging is a little uncanny. But with two billion containers of campbells soup sold, there are some old stand by recipes the company wouldnt dare touch. Like chicken noodle made with engineering precision. Chicken noodle soup has 2 feet of noodles in every can. It has been measured, its true. I can see people at home opening a can of soup lining it all up. I recommend it. Another mind boggling trade secret lurks in every can of chunky sirloin burger. Theres brought eight or ten little mini burgers in each one. Each one has little grill marks. How can they do that . We cant tell you. Tiny little grills . These little chefs and grills with flippers. You thought soup was boring. Nope. Soups on. And somewhere andy war hole must be smiling. Osgood still to come. The rainbow of spam. I know. 14 flavors c spam under the palms. Also on the menu. Menus. 14 years to the day, we got our first prius. Sometimes the most daring ideas. Are the ones you can count on the most. The prius. Toyota, lets go places. Osgood whats on the menu, first thing you want to know at the restaurant. The answer is always right here. Well, almost always. Rita braver has been perusing menus, p, present and future. If youve ever wondered whats on the menu at the best restaurant in america,. Has been marinated. Because at 11 madison park in new york city named number one this year. This is smoked fish. Theres nothing to read. No decisions to make. Duck with macintosh apple. Like the lucky diners we invited, everyone here decides to present. When youre in somebodys home you dont have a choice. You are not given a menu. So here you are in our home. Most of the others 65,000 restaurants across america, a menu is essential. Why are you worth saving. Tells history. Which is history of how people have eaten out over time. Watching over the new york public lie bury, oversees a unique collection. The library has 45,000 menus. They date from the mid 19th kin century. The collection offers arm chair diners a seat at the table of meals gone by. Visit marks saloon in toronto in 1856. Or pull up a chair in bostons famed Parker House Hotel in 1858 enjoy an appetizer ever eel for 25 cents. The menus have great historical value. Like those from the illfated lucitania. We have the third class, second class and first class all for the same meal. The menu from a Society Dinner in 1894. Complete with seating charts. Definitely see 1894 who the bigwigs of new york society were. Menus from high society. This is on the road. To howard johnson. You have a hooters menu. Who comes to see it. A lot of chefs come. They want to get inspiration. Novelists have got to get period detail. Marine biologist looking at our menus to look at the fish Population Based on what was being served. Menus from the past are fascinating. This is a good example. More interested in what is being served today. Menu is the heart and soul. Calls himself a menu engineer, for 33 years hes been redesigning menus at hundreds of restaurants big and small. Like the cafe in queens new york. This is the before. Some of his tips, no dollar sign