Page 20 - Its Good News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Enough to take the money and then architect manipulates reality adds functions to existing elements from it when you work in context you discover things you can only do here and nowhere else you can do it in berlin or paris or new york it's good if a building has such roots but you won't get it i see. the louvre i would be still seems isolated but the united emirates are planning something big and saudi out island two more museums are to be built the guggenheim museum parum would be designed by star protect frank gehry and right next to it the national museum by norman foster. the plans for th...

>> anthony: fried potatoes, excellent. >> leshawna: dear lord, we come to you this day to thank you for this food and bless the hands that fixed this food. and thank you for each and every living day. amen. >> group: amen. >> drema: and thank you for letting us meet more friends. >> lola: yes. >> anthony: well thank you for having me. >> lola: mmm-mmm. >> anthony: you're working on a farm nearby, is that right? >> lola: yes. after strip mines are done here, the land's usually just useless. so, we're trying to make a purpose. pumpkins, watermelon, we're just trying to figure out what will grow ...

>> kenny: it is a little strong, yeah. it has, like, a cheese type of texture. >> anthony: it's good. >> kenny: not bad, right? >> anthony: it is like blue cheese. ah, pork belly? >> kenny: yes. >> anthony: okinawans love pork. every part of the magical animal, the pig. at urizun, the pork belly is slowly cooked in stock heavily infused with bonito flakes and awamori. the ears are simmered until tender. thinly sliced, and dressed in rice wine vinaigrette. and the ribs, after brining in sake and seasonings, are slowly roasted. so you grew up in new jersey. how did you find your way to okinawa? ...

All steamed in the still. the flavor you get from the fermented grape -- awesome. >> daniel: yeah, it's awesome, huh? >> anthony: it's good. so good. and if you know daniel at all, he can't really help himself. he's popping up and down, serving everybody, making sure everything's just right. and sitting here with his family in the house he grew up in, you can see where it all comes from. madam and monsieur, their son, he's now a gigantic, international success. when he was a young man at 14 sneezing in the field, did they ever anticipate this? [ daniel's dad speaking french ] >> anthony: no! n...

River crab? >> mama vaughn: crab. river crab, yeah. >> anthony: mm! >> mama vaughn: see? >> anthony: it's good. >> michel: mm-hm. >> mama vaughn: it's only in luang prabang >> anthony: you could eat the shell? >> mama vaughn: yes. >> anthony: mm. >> mama vaughn: and fish with pork grill. >> michel: all in banana leaves >> mama vaughn: banana leaves. mm. and then this is ginger sauce. eat the pork skin. >> anthony: pork skin, of course. and we have to have sticky rice. >> michel: yeah, sticky rice. >> mama vaughn: okay, bon appetit! >> anthony: food like this, uh, this is an imperial dish, a, a...