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Not that easy to distinguish one from the other, especially if you've only seen it once or twice. >> so even a loving mother might confuse one baby for another baby? >> right. a loving mother will love the baby that she is brought. >> when a nurse hands you your baby, ask the nurse to match your baby's i.d. band with yours. at number 13, air bubbles in blood. after weeks in the hospital 19-year-old blake fought is excited to be going home. but before he can leave blake has one more thing to do. have a central line in his chest removed. while he's sitting upright, a nurse removes the tube and t...

>> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, belly and back fat are fed in batches through a vertical chopper. the sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you ...

Removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it ain't easy. >> very light touch. >> let's see now, wise guy. come on. let's see this.

But not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it ain't easy. >> very light touch. >> let's see now, wise guy.

But not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it ain't easy. >> very light touch. >> let's see now, wise guy. come on. let's see this.