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A series of protests known as the shins. These protests led to the landmark Supreme Court decision that protects needed fishing rights to this day. One activist at the forefront of that movement was joined in the class dubbed the Rosa Parks of the American you. Her advocacy has inspired generations of indigenous trail Blazers.
>> My guide when they were forced to seeing their lands for newcomers, their water scapes, the rivers, the lates. It makes so much sense that that was the thing that I know we have to have this because it’s so essential to who we are.
>> When all tribal members have exclusive hunting and fishing rights on a portion of this river, I couldn’t wait to see Ashley’s favorite fishing spots with the help of fellow guides Rubin. A studio and John Tate are very sick. >> If you want to think like a fish, just think like a really
Lazy percent grade like it. What is going to be the easiest thing to do all is it. Do you want to go up that fast water? Not really going to be unlike the slow, easy water. >> Time for a quick casting lesson. We’re just going to swing straight back
And then we’re going to string straightforward. >> You can kind of feel when the current catch is that go ahead and give it a shot. >> That was a good cast. The die was cast. That’s high praise coming from Ashley, who’s been a guide here for the past decade.
Now she’s become something the celebrity among outdoor enthusiast amassing a large following on social media where she goes by the handle. Bad ash for YouTube and Instagram pages are chock full of how to videos and inspiring content from her many outdoor adventure.
>> Can you explain to me some of the, you know, stereotypical experiences that you have had that have been a little bit tough? Has it been a fisherman in this community being a woman and a male dominated sport? >> Poses challenges. Some people want me to stay in the
Lane. That isn’t my lane. I would like to see the outdoor industry be more welcoming to women. I would like to saving more welcoming to women of color and people of color. I feel really proud to get to chip away at that on my own terms.
>> Reconnecting with the canals and they’re fishing. Traditions has been a journey for Ashley. She grew up removed from her tribe living in how are off the reservation with her mom and 2 siblings. >> And grew up in a really small community and move to a
Smaller community. One stoplight in town sort of deal and you have 2 options. You get in trouble or you go fishing fishing. I love that. >> Why did your mom? She’s juries you off of the reservation. >> Experience a lot of adversity as a younger woman as
A Native American woman. And so some of that adversity caused her to be really protective of her kids and she wanted us to love our culture. >> The canals are a matriarchal society. Women serve as the head of the household and often take on tribal leadership
Roles. The women here also help with traditional food gathering. Ashley grew up fishing with her mom, but didn’t always appreciate the cultural meaning behind these trips. Tell me a little bit about how you met your tribal family. >> So about the time that I thought the driver, his license
And I can take myself fishing, things really changed from a 5th. And so I would kind of drive out to the reservation if you explore a little bit being out there among other calls, fishing for salmon. That’s everything that I needed. Yeah. And so that moment was found study.
>> John Tater Bryson, one of the first professional guide she met on the reservation soon became her mentor. >> I was taught from a young age how to harvest helped and deer. This gets passed on to the younger people. So the traditional keep going. >> I think I got something. You definitely do.
What a cutie. >> Ashley enjoy showcasing this beautiful place turning people. But she’s also made it her mission to call out the effects of climate change to this land. >> What we’re seeing here, this is a big slide and we’re seeing
A lot of this along a river and this is the effects of climate change. >> She’s currently earning a PhD in indigenous studies with plans to educate people about the tribes of the pmw and the environmental threats they face. >> With the weather warming with different rain patterns,
It changes the river, but it also changes where fish are going to be spending time. Fishing guides are like an indicator species because we’re the ones out of the river day in and day out were the ones who see changes happening really quickly.
>> Because of the climate threats to the canal, to the Biden administration, granted the tribe, 25 million dollars to help relocate members in flood-prone areas. >> You know, ancient village sites, this is burial ground sites. And so to see those places washed away, this is a
Really significant blow to us that yes, people are generally the first impacted by climate change, especially for situated right on the Pacific Ocean. >> Sustainability practices are 10 straight cannot 3 tribal run. Fish hatcheries help maintain the populations of salmon and trout species that call this river help
Every spring. Millions of salmon and steelhead are released from this hatcheries. >> So we were a few miles up river fishing, but now we’re here at the mouth. The Pacific Ocean is right on the other side of our fish house here. And this is where travel
Numbers come and set their nets and commercially fish for blue back sockeye. It’s the only place in the world where our blue box Qaeda run. So it’s an incredibly special fish to us. >> Commercial salmon fishing is a big part of the economy on
The rats. The most efficient way to get a big catch is by using a method called filmmagic. You’ll nets are placed near the mouth of the river to catch salmon by the gills as they head upstream. >> Well, a double trouble. That’s a huge one.
>> As a chef, I’ve cooked fish many different ways. But this was the freshest catch. I’ve ever tried cooking salmon the way her tribe has for generations is a cherished pastime for Ashley to celebrate her culture through food. >> The fish is a really wonderful, tasty Wally fashion,
Whose want to highlight the greatness that already lives here, a little bit of salt little bit of pepper. The flavor that we’re going to give. It really is going to come from the Calder Fire and the sear sticks. >> After the fish is on the pole, it supported with cedar
Sticks. Move in across the full way. >> The salmon cooks until it turns late paying another 5 minutes. Then it’s ready to serve. >> Now we can enjoy ourselves. Fish sticks. Let’s do it. >> Remembering a look at a normal fish. Check over again. Comes right off of that skin.
I really doesn’t mean anything else. Let the sun shine absa. >> After an incredible day of catching and cooking fish on the Canal River, it was time for a trip to be at Sunrise. My guide. Ashley us in travel biologist, Amazon ER ready to show me another local pastime digging for razor clams.
>> Can you tell me a little bit more about what we’re doing today? >> We are getting ready to have a home used eggs, subsistence eggs and commercial days of razor clams. And before we do that, we’ve got to go out and gets plant samples and test
Them to make sure there’s no talk to them and their self safer people. E. >> Pacific razor clams are a niche shellfish with an oblong shelf. They can grow up to 6 inches. They’re also a delicacy here and a major part of the canal diet.
>> So we’re going to use these spade tempered shovels. They’re kind of curves in a way that makes it easy for us to dig. The plans were going to head out to the surface. We’re going to look for clam shows. >> As we walked towards the serfass Lee points out small
Holes and dimples in the sand. These are known as plan shows evidence that razor clams are just beneath the surface. >> That looks like a good spot. >> Down here, they have their foot and that you can use to dig very quickly down into the sand.
>> He’s like I’m out of here. Thank you and goodbye. >> I got to tell you, even though it’s 05:00AM, all this razor clam digging is making me extremely hungry and ready. >> And they are as delicious as they are funded it.
>> It was finally time for me to see what all the fuss is really about. >> At nearby Ocean Crest Restaurant, Razor clams are in a new statement. Head chef Amanda Yeager has prepared a few of their signature dishes made with fresh local clans on
The menu. Panko crusted razor clam steak. Served with pickled onions and a chilly Aly. There’s also a razor clam omelet. Plus, a flatbread topped it and as housemade razor clam sausage. There’s a common misconception with large plans. You know what it takes, robbery. But this does not at all. That’s a lot
Of how it’s treated. It’s, you know, low and slow heat and that’s what it would maintain their flavor and texture. >> We respect. Wow, much everyone knows and loves to collect. This is so tender on the inside. You’re going to use him wrist next year. You’re not crying. She and acidity coming
On. And it is the perfect bite. >> As my time on the canal and comes to a close and already sad to leave this incredible place. >> Ultimately at the end of the day, you could say one thing to the people that are watching this, what what would you want
Them to know about you and about this? >> My very favorite piece about guiding is not actually the fishing. It is the way that it changes the way people started. Seeing the natural world tell a lot about history. It’s getting a lot of information. But I do know from my experience that
When people are there and experience it, they’re going to come cherry us. And that’s what I want the most. >> When it comes to high-end seafood, lobster is pretty much Maine is the largest lobster producer in the country with catchers here, harvesting over 100 million pounds of the crustacean every year.
>> I just always admired the fisherman. And to even be able to say that I’m a fisherman, just means so much to me. >> Sadie Samuels is the only female commercial lobster boat captain in the small town of Rockport. >> Heard starts before sunrise when she buys bait for her track.
>> So free to get this stunning place of work. >> With its rocky underwater terrain and cool waters year round, the Gulf of Maine is a perfect home for lobsters. The lobster industry here generate over 1 billion dollars for the state. But those big bucks aren’t made easily
Fishing for lobsters is one of the most dangerous professions. The fatality rate is 2.5 times the national average. >> Can you tell me a little bit more about how dangerous this job actually is? >> It’s one of the most dangerous jobs in the world is
The first funeral. Everyone to was one of the fishermen in my heart went out by himself and you got road like that. >> So yes, he drowned. Why do you stay? And this, despite all of the pack? >> An and dangers that you experience on a day-to-day basis.
>> I literally never imagine doing anything else of my entire life. >> Sadie’s passion for fishing stems from her childhood. Her father map Samuels has been catching lobsters for over 60 years. >> He was up before sunrise and out the door and then you get
Home and just work until dark and come in and eat dinner, pass them. So the only way to really hang out with them was if I wanted to like get involved in what he was doing and then I just walk around and I never loved.
>> When she was just 7, Sadie got her student lobster license. She began working right away. Dropping a couple traps offered adds vote for extra cash by age 14. She saved enough money to buy the boat she still fishes with today. >> I don’t think I fully considered that. It was like my
Careers are gonna be my career. Until a little bit later in life was like 14, 15. I love how you said later in life. When I was about 14, we’re 14. That is hilarious and amazing. >> After studying art in college CD, quickly return to a life at sea.
>> Like when I’m out here like the rest of the post today. >> Today, Sadie doesn’t just catch lobsters. She also dishes up fresh lobster rolls at her sea to table restaurant. Also named must be next. I would like you to walk me through your day from start to finish to land on.
>> So my average day is waking up around 4 o’clock or 8 before go to the boat. And then we hall about 250 trap straight up. The losses that we’re bringing over the restaurant and the restaurant close to 7. >> In Maine, just 15% of locks or licenses are held by women.
But anyone who catches lobsters is called a lobsterman which Sadie stands behind. >> How do you feel about that? Lobsterman? I’m very much on the side of like I’m a fisherman. I’m a lobsterman busted my b*** and paid. My does nothing to do really is to make sure.
>> Maine fishing was have strict limits on the number of traps. New lobstermen can set over time. They can acquire more traps but it can take several years to make a livable wage. >> How did you get savvy with making sure that you could function as
>> successful business? That’s actually how it started. Must be nice. Lobster is on Saturday. It is someone was looking for someone to tell officers of the farmers market. I started selling live lobsters there and that. >> Now we’re here to the trap. Limits are part of me and
Successful conservation efforts in the 90’s. There were around 37 million pounds of lobster in the Gulf of Maine. Today. It’s nearly 120 million pounds. >> Fisherman actually were the ones who started, but a lot of those practices. >> Those regulations impose strict sizing guidelines CD
Actually throws back many of the lobster. She catches. Small officers are too young for sale law. Many older large lobsters get thrown back to breed. she is the second straight over at means that someone else on her before with Exxon. >> A keeper lobster has a body that measures between 3 to 5
Inches. It can take a lobster about 7 years to reach that size. Finally, a lobster that was cast. Right? Climate change is making the size regulations more crucial than ever. The Gulf of Maine is one of the Earth’s fastest warming bodies of water which can make lobsters more
Vulnerable to disease and less likely to reproduce. >> Why is it so important to wear? So connected with nature and so connected with our environment that it like feels like our duty. >> At CDs, restaurant, she’s dedicated to sourcing her ingredients. Sustainably, the lobster chowder uses the seafood stock made from an
Invasive crab species. >> And she’s adding a new locally raised item to the menu. >> This season we’re adding in oysters and I’m super excited because we’re trying to focus as much as we can on female on farms. And also the quality of the seafood is like out. Stand it.
>> To get a sneak peek at her new menu, offering CD took me to meet farm manager. Bonita Johnson at Wright Co voiced are far too. So tell me a little bit more about these oysters. >> We’re a small operation here. And so you kind of
Everything by hand. Wow. And yeah, they’re raised with love. We tasted and yeah, it really can try to. I thought, you know, haha. >> Area and shares here so clean. >> I’ve never had anything like this before. I’m blown away. >> You don’t do anything in the working waterfront type
Industry unless you have a passion for it. And that’s really nice thing for us like it to share with each other. This is definitely my happy places. >> Back it must be nice. Ad is steaming are catch before picking meet for her signature locks for years.
I just had to know the secrets behind the CD Sauce, Lobster Roll. So how did you come up with the sauce? >> So I had plenty people say that and officer all the early morning, I kind of took that’s that you know what? I got to come up
With something that like packs a punch as a bit of a spice. >> It starts with shallots celery and parsley blended in a food processor. It then adds a not so secret blend of dried herbs and spices. >> Can you reveal what is this main line have Rica? The spicy part is tight.
>> A mix of lemon juice and rice wine vinegar kick up the backside and then there’s a generous squeeze of stone ground mustard. >> I just and the rest of us all well, and then I’m going to London for a little while. So that just seems totally.
>> That is court. And that is the safety side. >> CD packs each toasted bun with a hefty handful of lobster meat. Well, get this. You kidding me to finish a sprinkling of homegrown chats. I can’t wait to try that. And so on. Inspired by CDs,
Creativity, I wanted to make something special. A lobster BLT one, my favorite foods in the summer time is of the LT. And it really scream summer. And also what Scream Summer is if you see officer also, I figure. >> It pairs beautifully together. We’re starting with
Cherry tomatoes. And the reason why slice the tomatoes first is because cause I like to hit them with a little bit of salt. Yes, I’ve got a little flaky salt. And what this is going to do is it’s really just going to pull out all those flavors and
Make them taste as juicy and delicious as possible. This is my best pal nail. >> I spy semi mayo with grated garlic the juice and zest of a lemon, black, pepper and chives. It’s such an honor to like cope with the officer that you have caused. First of all,
Want to say thank you because this is like the coolest more than welcome. It is my job. This is you lovers dream so worth it to pieces. We’re then going to take a more just let us leave. That’s like the vote. That’s going to catch all that sauce for us.
>> Just add the lobster cherry tomatoes and a final sprinkle with chives. Why that is? >> Gorgeous. And there you go. The Lt Lobster. All. Haha. I love it. This might or it doesn’t part of the fun too. We’ve been saying this ad sauce a slam. I was having a hard
Time here was I am having a moment. But this one over him. Oh, my God. This is literally perfect. >> A dinner. I couldn’t wait to learn more from the women here who support each other through their passion for fresh local seafood.
>> When people see that this is a sea to table restaurant and then they find out that you ladies were the ones that actually caught and grew the food that is being served here. What do they see? >> I feel like people they’re super excited about it and
Really happy that they found us that they can taste it with the quality of our seafood or they’re in complete disbelief in Lake. Okay. Yeah, but your dad caught these. So they’re literally saying to you, no, this is a man’s job. Well, I think some people have been a little too shelter. Just
Haven’t gotten to see what us women can do. >> Him and it’s. >> Time to dig in again. That was up to people. This is going on the menu, by the way. >> Ladies, this is a dinner I will never forget. So I really
Can’t thank you enough for all of your hard work and making this happen. And thanks for hanging out with me. >> From the smoky salmon of the Queen. All nation to the water. Sweet lack serve me. I’m in awe of our nation’s most delicious.
But I’m most inspired by the women paving their own pass in this industry and ensuring future generations will have plenty of fish in the sea. >> Pizza, the Golden Cross, the tangy sauce. And not only to me, she’s it’s no surprise that this divine creation is one of
America’s most popular foods. But in the Calais petri as I’ve been to, it’s still pretty rare to see a woman tossing dough or attending a giant of it. I’m Elaine about sir. I’m a professional chef recipe developer and content creators. So I’m constantly curious about who is making my meals
Now. I’m heading out to meet the women breaking barriers in the pizza world today and creating more space for everyone at the table. Mankind has been eating flatbreads for centuries but the modern pizza was invented in Naples, Italy. It was popular among the working class needing meals that were quick
And cheap. When Queen Margherita of Savoy visited Naples in the late 18, 100’s chef Rafael Esposito served for a pie inspired by Italy’s national colors. The queen’s approval turn this Humble street food into a royal favorite. So you could say it was a woman who really put pizza on the world map.
>> I think is the law from the size is something I always say I think is a blogger. >> Georgia Capri show owns Manhattan’s Don Antonio known for its classic Neapolitan pies. While New York City has thousands of pizzeria’s very few are actually owned by women.
>> What do your guests say when they walk into the restaurant and they see a woman standing at the pizza oven making their pizza. So some of the people a really I can see from the phase this surprise. >> And being the key is the thing is there to see 2 of a
No. >> Pizza and it’s super fun. Georgia is one of only 2 women to ever win. One of Italy’s largest pizza competitions, a feat he accomplished at just 21 years old. Her victory surprised everyone including Georgia herself and wants to Tracy. My fight is signed for me.
Wait. So he signed you up to compete in this competition. Yeah, no idea. No idea. 0 idea. 5 minutes before the competition started the came to me and say all by the way, I set up for you what Georgia placed first in the classic
Pizza category cementing her love for the craft and giving her shop a major boost and never never even mentioned that I was in all I can we know was super happy. That moment. It was so unique. The goal is a member. It feel free to feel super light.
>> Growing up on a dairy farm in care. China. Italy in Georgia’s love for pizza started early. >> Tell me some of your earliest food memory. So my grandma there, for example, she was making pizza for me. Okay. Denis on the We just made a sauce. An Oregon us over the
Scene. That’s true. Grandma style pizza from a grandma herself. Georgia’s grandmother may have introduced or to pizza but it was her father Roberto Capri show that made it a true family obsession. Roberto left his family and moved to Naples to study the art of Pizza making Georgia was just 8 years
Old says she rarely saw him growing up by the early 2. Thousands. Roberto is culinary chops brought him to the U.S. his restaurant cast is touted as serving some of the best pizza in New York City. Did you ever think that you would end up in food one day? Never never.
>> Also in that first summer, I will be here. I come in a New York for known in the Asian never imagined. So they on the option for me to see to know my father and tool and this time when he was doing is stay with him. This is why it’s time to
Make pizza. >> So Georgia moved to the states to reconnect with their father. Georgia was the only woman assembling pies in the kitchen. So she was motivated to prove she belongs. >> And also everybody on the cool water was make fun of me
Because I because I don’t know what to make pizza. I don’t cook a whole. Yeah, I’ll show you. >> She shadowed her father for 3 years. But Roberto wanted his daughter to train harder. He sent her to Naples to study with his former mentor. She was the only female apprentice in
Her class. What were the responses from other people that were landing alongside you? Those men? >> So like they don’t they don’t feel that I can do all I can be successful. All I can be are, you know, reach a high
Level all in be up to something good. So the sale and they have the keys. So you stay hall. >> Did you ever respond to them? Or did you just ignore them? >> I nor my pizza is my business card. >> Georgia return to the U.S. with a renewed determination to
Make pizza her profession. She opened on Antonio with her father in 2012. >> When did you have that spark where you realized? Oh, my goodness. This is what I’m unity for my career. >> When I opened on time, you know so and I was really
Untouchable. Everything in the kitchen. Fine moment to say I need to be the best. >> There’s this term going around right now called Napo baby where it’s the yeah, but he’s up. But well, you have really taken time to learn the craft and do the work to prove
Yourself. So do you feel like you’ve been able to move outside of your dad’s shadow? Know? Yeah. >> Georgia says customers are still surprised that she’s running the shop these days. Not her famous father. >> In saw I lot daughter a little. You know, all pizza Micah. A fire pit to make it.
>> After working 13 hour days for nearly a decade, she’s had to take a step back with your first child on the way working in a kitchen. I can speak from experience. It is incredibly physically demanding. So how have you had to adapt as you’ve seen your body can? So a change coming?
>> Shaw, he’s a day and hopefully also all before was really strong. I don’t mean to be on the sea but law. >> Today, 10% of people working in the food and hospitality industries have access to some type of parental leave. Georgia is keenly aware she’s in a unique position.
>> I’m really lucky because I can organize myself on my job. Good out there all night. All right. You’re you’re the boss. So you can call the shots. And that actually works here than yes. >> Don Antonio, I was ready to see this boss get to work.
Italy just like the U.S. is home to many different regional Styles. Georgia specializes in Neapolitan pizza, which is prized for its simplicity and high quality ingredients. The doe, the tomatoes, the types of cheese and the techniques are all strictly regulated by 2 associations based in Naples,
Georgia used to train chefs with the Asus es una pizza, all in the full autonomy. So I was ready to learn from a true peace aisle. What is the first step? So we saw with the tomato. >> Neapolitan says must be topped with tomatoes. Grown close.
>> So basically I watched Ida. Well, that must feel that yes, the base of the show uses water fresh cheese, salt and important double 0 flour which refers to a super fine. This show has been fermenting. 44, so you can see the
Bob luddy sold more than pizza because we see is that Bob across to the do is cut and shaped into little balls dressed for another 5 hours. All unused to start to make. This is someone enough. What if somebody falls? It’s
So in all black pizza making up with is I just pushed it. >> Okay. Wow. And you can see all of that air is pushing out to create that crust. It feels so after the DOE is stretched its time for the first step that made us all.
>> So why is socking school? I always say so. >> It really, you know. And that’s a little salt here that traditional art. >> The pizza is finished with a handful of mozzarella and a generous drizzle. then it’s ready for the act. >> We need to go to the of it.
>> The key to a stellar Neapolitan pizza is incredibly hard. Wood burning up in this one brought over from Italy burns and east scorching 900 degrees. So it only takes 2 minutes for the heist. She is it. Oh, my goodness. Wow. This is to cross. You want from the bottom?
I mean, you have that fun. She said I cannot handle how much flavor is in such simplicity as Don Antonio in New York City. I couldn’t wait to try Georgia’s award-winning on tomorrow. Fried. >> Fry pizza is one of the old this heat shock. It wasn’t
Meant. Think the way that enables, you know, yes, I had no idea. So if you see the movie, this is the other end. The high. Will the Naples OK was fry on this street? Women are tied to fry pizza. Can you tell me a little bit more about
That? Yes. So the women in the Naples area to try to help us and staying in some of the rain before for family. So they started to cry and so on the street. Amazing. So it really all started with the women. Yeah. Yeah. >> Georgia fries. The same traditional do to a golden
Brown. Then she tops it with tomato sauce. Hakkari know basil and smoke. Buffalo mozzarella to get back to the melting cheese. She finishes the pie Melvin for less than a minute. I looked so Poppy, it almost looks like the cop to it’s the loss to the cheetahs and simple. You got that crispy
Crust on the outside. But you’re still getting such a do you lights pull off the center? You need to try and these one-time there like I salute you and I had no idea that this exists. Despite her success in Georgia knows there’s still a long way
To go when it comes to representation in the pizza world. In 2019, she helped co-found women in Pizza, an organization that helps support him connect chef’s restaurant owners and food entrepreneurs. 2 of Georgia’s closest friends from the group stopped by Don Antonio.
>> The Friendship and at weekly ad is more with the type to lunch, the French that you can create in the award. >> Alexandra mortality was inspired to start the group after talking to many women in the restaurant world was shared experiences. Alexander, you talked about how women are often hidden in the
To shops. Can you tell me a little bit more about that? >> Yeah, I think a lot of times women get slotted into the roles that people think their best fit for because you’re a woman may be using more nurturing. They want to invent
A German or maybe you’re really good with people. They want to put us the hostess or somewhere in the product. But what you might be up to this making the pizza and you have to fight a lot harder for them to give you that space to prove yourself.
>> Nicole Russell, a pizza maker who host the show Pizza Wars agrees. >> Women just have different challenges and different variants and to me than the average guy. And he’s like, you know, one thing about being in women pizzas that a lot of
Times when we do that showed the malls, I’ll be the only woman with all the guys eyes and they’re just so dominant and like, you know, what also passionate about making pizza. You know, we all can’t wait to just make the pizza, but
Sometimes you just got to up get out the way any. So I think at some point that, you know, you always hear about a grandma sliced actually see grandma representation. But you’re the brand was less than one of the where’s the grandma was known
As a home, right? Well, bring on out. Yes. So that’s one of the pieces come about all of that just showcasing more, you know how much women are ports in this condition. >> I think now there’s a lot more room where that are mentoring. Younger women and women are mentoring younger
Women and empowering the and it would be possible without women like Georgia. A whole. >> Here’s lady year. Yeah. One of the 2 women back. >> Where I live in the Big Apple. There are plenty of incredible pizza restaurants with pretty much every type of slice of the match.
But there’s a surprising place down south where folks are really looking out for something special. >> I want to be throwing down to be covered in flour pizza sauce. It’s kind of like my serenity. >> Welcome to Tulsa, Oklahoma, where the famed route 66 runs
Right into the historic downtown. The city is known for its art deco buildings and world-class museums, dedicated to music legends, Woody Guthrie and Bob Dylan. But unlike many visitors, I’m not here to dive into memorabilia. I’m here to Terre Haute. Rising star on the national pizza. Seem
Oh, my gosh. It’s all the time. Yeah, I’m obsess at the door. Master of this do had next that that look at this beautiful restaurant. So we’re just kind of. >> Late 80’s, early 90’s mean pizzeria. That’s what we love that 90’s, baby. I’m all here and your 90’s, baby as well.
Very fairly. >> A 26 years old. Terrill already owns 2 locations as as as pizza and Wings a brand she founded. The name is a nod to the infamous Joey’s out from The Godfather. Part 2 here. Tear is putting her own spin on a classic pizza shop with some very nontraditional offerings.
>> So these are all of our slice paws will usually keep like the basics and stuff. People come in a trial like, of course, pepper DJ sausage. And we kind of have some of our weird stuff going on, of course, Co Co PA.
>> And believe it or not, is one of our best-selling pizza. No way. >> Tears started working in pizza when she was 16 honing her skills of local pizzerias before meeting her mentor might batch of and Lee’s pizza. A small piece empire in full.
>> All right. And his brother were in now the restaurant all the time and he came in. He saw me throwing down every time you came and that’s when he saw me doing so. He is like >> You’re good at this. Are you learning?
>> Good was an undersea. Mike. Recognize the terror had a natural talent for throwing do so. He started teaching her some basic acrobatic tricks. This is a real smart professional pizza acrobat. Stay in Tulsa World. A competition around the world during 3 to 5 minute
Choreographed routines. They’re judged on the number of tricks they perform and they’re difficult. One of the most well-known pizza competitions is a pizza games at Las Vegas’s Pizza Expo were frozen around the globe gathered. It’s great this year. Terry is competing in her.
>> 5th games as usual. She’ll be one of the only female competitors and even learn what pizza throwing was. I saw this guy that I worked with like my first-ever pizzeria kind of doing it again. They told me about Pizza Expo. And at that
Time it was just like a dream to go to Pizza Expo. >> Tara has come a long way since a disappointing last place finish at her first pizza games reflecting on that time. She says her head and heart were elsewhere. Grieving the loss of her mother, the woman who sparked her love for
Cooking as a child. >> As kind of phone, the like making food and stuff at home with my mom for my grandma long. One line of like the woman who co can making recipes and that’s kind of what we would leave like. Downpour kids, brains, cookbooks.
>> When terror returns to Vegas the following year she had a new purpose. >> I made the reason I was going there worth everything that I kind of put into it. When I placed first in the preliminaries, it was such like a powerful moment and actually fell on the anniversary.
Friendship passed away. I was like, oh, my gosh, like this is because you like, you know me. Yeah, it was kind of. But that moment was like, everything’s like paid off. >> When tears now wowing crowds, she’s busy making some of toll says most unique pizza. So we headed to her prep
Kitchen where 500 pounds of dough gets made into over 1000 pies every day. >> So our job, we’re going to start with a local no flour. And then we, of course, for yeas, salt and olive oil. Great. That’s way to kind of start do is by activating
These. Okay. So you activate it in some hot water, warm water like 101 is usually ideals. >> It’s going to smell really nice here very soon. Yes, so give it a waste. >> And then once we kind of with the use a pun here,
We’re going to put it to sleep in some ice water. That’s how you check the rainfall. It’s funny that the whole point of this is to. But the ISIS lead 109 more awake than ever with all this is on my fingers.
>> So this is pretty bubbly. So we got a nice little foam layer in there. And then we’ll just throw this in with our flower. We already got some do that. >> The next in this morning that chair uses for tricks doesn’t have any east. So it stays dense like Plato.
>> Back in sizes. It was time to learn some cost with a few new friends. Good guy. Good job, guys. Each month air holes in the making and throwing class for kids and parents at her shop. I’m a little older than are typical student,
But I could not wait to join in on the fun. >> All right. Taken across our our body and and growing up in the air. I just kind of spin it like on my fingers like we have to get it going for. Yeah, the best, Rick, I show people that’s
Pretty easy. It’s sort of on your shoulder and you put your arm out like a little cheap and you just look that way in through it. I’m doing a cartwheel. I just like for less. She’s for she’s a world champion. >> But the competition in Vegas fast approaching. I join Tara
And her mentor, Mike, for a practice for me. Mike here. The whole reason why Tara got into this. Can you tell us a little bit about that? >> Well, I’m a door for pizza and Kurd or cages. Just latched on to a son. It’s exciting. It’s about the love of pizza
Making. And this is a representation of that. >> So are we going to get a chance to see the flow rate team? I mean, I guess I guess we can do it. Kara uses silicone goes to practice. They create the feel of acrobatic pizza, though, with out the flowery.
>> Transitioning from hand to hand with what will give her more points. Okay. And then going behind the back seamlessly. Some people really lean into one trick to try and make it last. 30 seconds of action going a trick per second. That’s a tough loss after signature move on, Billy.
Is making waves with her signature moves and meat pies. >> I couldn’t wait to make one of her fan favorites a chicken and waffle pizza. >> So you’re essentially taking the causes pizza and wings and you’re creating a. >> A child with them. My precious baby. Haha. This pizza
Uses a blend of margarine and butter as a base on top of all >> So this doesn’t have a sauce on. It doesn’t know. It’s just going to be like the oil and the butter. Olive oil is just going to be like a sheen to protect the do itself and the
Butter kind of melt and create. This little su pools will be perfect for when we put our waffles on, you know, just like so all of other baby is still getting in. >> With our buttery base ready, terror and Ayad boneless chicken wings and not such ease.
Then it was time for something sweet. >> Secret little ingredient. We’re going to. Yeah. It’s so wrong. It’s right. So a little bit of us. So kind of banks into the basin. 7 almost like caramelized is on there. >> The pizza base at 555 degrees until the crust turns
Golden Brown before the final topping. >> It’s snowing so good there. It smells like okay. This is James. >> We’ve got some ice ha -4 part there is on the Timbers pizza time year’s show. See that a combination of conch and fluff
With a little bit of that salty cheese and it’s just hot on the hot honey is good. It’s left. Haha. >> Of course I couldn’t leave Xaz without trying the famous pickle pizza. I can see Teenage Mutant Ninja Turtle. You. Haha. >> Here’s your hot slice of pizza.
Now that punch even if you’re pickle taste and the key now is it out? I never knew that a pickle on telework so well as I do my part. >> Before heading back to New York, I have one more pizza party to attend
>> terrorist groups out friends and fans of all ages who came to wish her well before the big competition. >> Taking it all the way back to where you first began. >> In the kitchen with your mom and grandma to where you are
Today, if they could see now, what do you think that it’s at? >> I would like to say that they’re definitely proud. I don’t think they would expect what I’m doing now compared to where I liked original game plan was in line. I think they
Would realize it’s not up to me as my life. It is my world and I love it. >> Tara placed second in the Masters after about a competition that and she can’t wait to come back and compete for the title again. >> Pizza is the ultimate comfort with so many styles,
Sauces and toppings. It’s truly impossible as Pete says it all over the years. So have the chef behind this eye on whether they’re cooking highs running from the house or going all out on skate. The women making pizzas today are creating more space at the table.
>> Back with one of our favorites, Valerie Bertinelli, who loves to share her family recipes and our Food Network show Valerie’s home cooking now in its 13th season and by the way, was nominated for a daytime Emmy this year. Yes, indeed. And she’s doing a little home cooking for us.
We love a simple summer dish. Yeah, this is great for the grill or you can do it in inside your kitchen. It doesn’t matter. But it’s a great little marinate. >> For Sam and you could also maybe put this on any other
Poke at you like chicken, tofu or whatever you like. So we have some lemon juice, right? Not that some wine. I’m sorry. So I want to has some oil and garlic clove. And here I got a little spice in us. What the chili flakes. And then we have
Some lemon zest really want that to lighten up your dish when he agrees that the greens, this is basil. Yeah. And here is some parsley, sir. Make like a little too. The sauce to meet hurry, right? Yeah, I know it’s yeah. So I just want to get
That was usually a not an oil and her. Okay. So get out. That’s when you get then I’m not going to do it all the way case. And then you you lay that over here over on top of your salmon and then you’re going to cut your salmon into bite-size
Pieces. Yeah, so what can you go by kind of tells you where you can do it all. And that’s because that way you put this at the end, like on the energy, put it in the big issue, going to dip it in. You can. But I’m just a I got so for
This session here, we’ve got looks like pepper per minute down there. That’s a look at the 7 American. It all nice and cold and that memo to all the stuff that you want to be gentle with these guys. So maybe not put those in. And
Then some of the let me get that in there, too, because you don’t want to break apart the you’re going put these here to cook on the grill. All delicious. Well, my leg and yeah, and then use it. So these are your we’ve got some
Already. Do you want to start with the you want to at least 4 pieces on there at your salmon sago salmon onion. Lemon said, yeah, I know all of you was really good. That the line. Absolutely amazing place. Yes, Don, you’re going you get
That on the grill pan and and you just let those go again. You don’t want to fight the grill and your fish because you want the fish to release really easily and jet Li. Yeah, haha, because it’s, you know, write a couple members like
Yourself and I actually like my 7. Well, that, yeah, you won it last time. Media can actually eat one of those sushi. But I was out what we want to make a nice lot to go with it. Yeah. One of my favorite vegetables. Us this is federal offense.
Yeah. I tell you what you want to do with I know I’m good the very careful. And just because I was like I think that means to me tell you just want to get you want to get to the nice thin. Yeah. Icing. See. So it really turns into a nice long
ISIS at falls. The yeah. Yeah. And kept it. Yeah, yes, Shannon. And then the final as a really nice kind of anise flavor to it. Dress addressing infant. And that’s like orange juice and oil are unions asked and some mustard because mustard, yes. And then you’ve got this beautiful these
Little from the deal on top of that. And then you mix that together and you serve it all together to make this early. If you want to make this the day before. So yes, try going to love it. >> Oh my God, Valerie, right. It’s like the perfect summer
Dinner. Yes. Haha friends who some of them are that area and some of them are past that area. She could do this with the thing. You can do this with salmon. You could do this with tofu, which is so yummy. I want to try to salad portion
And the south. It’s got a lot of saber between this weakness and that the first labor of love that all failure amazing right for this recipe. Head to today dot com slash food. Valerie Love you too. Unhappy. Haha will feel that.
>> Every time Eric repair stops by, we know we are in the presence of greatness. So happy to see you. Finally era your >> Do you feel like it’s time you are back. So we’re happy to have you. Thank you so much to tell us what, what are we going
To pick up some ramps because that in season is the beginning of the spring. So what we do, we take some ramps. We got going. But so fans, these wind, one golly, a white was yes, send we have with the bill so it can be to some sugar sugar.
We have water and western here with the leave is at the pickle. Anything, salt, sugar, water? Yes. Okay. And then we have the negative, of course, senator. And then we are going to put it here too. According to the how long does it take?
Typical set things up. Conf for about one-fifth of all of us to the quickest to gold took a hit. When you get that cooler than you keep its four-week and a free agent week like that, that you could keep it will time. Yeah, of course we’re
Going to OK. So that’s a good thing. Then we have some on your own and vote. We are going to add some fresh peas because the presidency is on this thing. So they’re not frozen. It’s not just the beginning of the season. So it’s a blessing
Because we have a sweet nearly 10 de I’m good at somewhat of a deflected by and maybe not does better about some a little bit. That is a 6 to 3 pounds. Just yeah. Well, just because for something related to cook for about 4, 5, minutes and then we end up with
The peas that that quickly and the attendant, if you want to try. And so there’s some pics we want to put what are these sugar snap peas not know the pieces have become yes, they so that we have signs of something. So we he spent
Seasoning with so okay and pepper and 50 law school and that about many. Yeah. What’s going on here? I like it because it somebody put from and but he’s not a regular that that’s been slightly only OK with we did. Yes. Our goal
In the oil boy, you know, you are going to vote. It’s going to do, OK? I want to thank that for now and that we’ve been at it for a full 5 minutes. 3.75. It. Where? Yeah. Where I like it made me to eye with Eric Repair
And the Mayo painted like a medium or no you can get my kids would do if you wish. But like and it started coming up. We’ll see you like Pinky peak. Yes, what? I’m going to tear it off the summer months. It’s going what you have to buy
I’m going to on top. You remember that? Because he could yet we putting them on talk like this. Let’s see how you to grind them up afterward. Yes, the truck stopped and they delicious. Lovely. Of course, the piece of going in the plate
Number. I mean, it’s simple, right? I think that is a great, great she healthy and lovely in life. Yes, guys. And it’s it’s 70 people would just like to vote from the piece. The say that about that because this is a good kind. Is that
The the Fresh Mint and Eric Mintz waiting to see what you’re doing, Eric? >> Sometimes traer it so hard that UK that yeah. And some 30 years at Lake Front of them think the best. >> Katie Lee Beagle Co host of Food Network’s The Kitchen has a simple she penned recipe.
>> We’ve got more than a million views when she first viral recipe. I mean, people love salmon. It turns out written a love. She pan recipes. Easy right eye that this is probably like my go-to Monday night recipes. We always try to get back into a kind of healthy eating. And yeah,
It feels like a healthy recipe and it’s so easy and fast and I love a she pan because there’s very little cleanup. Yes, well, I’m not into doing dishes. Yeah. >> With better when you get the whole deal on the one like you get your veggies in Iraq.
>> And all you have to do chop out some broccoli and some sweet potatoes. You want your sweet potatoes to be in queues and your broccoli can be, you know, a little bit on the medium side because you want everything. The cook at the
Same time on the sheet pan. Okay. So instead of buying and that’s always of salmon, we’re going to just do one big piece and you all have says supermarket to D scan it for this recipe. I do most the time I cook salmon with the skin on.
But for this one because you’ll see we’re going to add a sauce to it. I like it, OK? So I’m going to add a little bit of oil to our and fall. Yeah, and some salt and pepper and all I did was there for that coming up for me to find. So that’s
All we’re doing to it. And then we’re going to make our sauce because this is a honey mustard. And I didn’t even tell you all what we’re making his broccoli. I’ve got a full part of honey and I like to use a well. Yes, yes. Very making of
The Paris. That’s right. Your good? Yeah. Try and then mix it together. This goes right on top of the salmon. So simple. Some of that’s going around off. And that’s OK, because we’re going to mix that with our veggies. So will you take those veggies and scatter. Haha. Yeah. Haha. Wash your
Hands. Yeah, I watched earlier. All right. So that’s going to go into the oven on a parchment paper on because that makes a clean up a lot easier. That smart. But yeah, when you’re barely you want to use the elbows. Yeah. All right.
So put that in all of them. 425 degrees. It comes out like this beautiful. It’s very easy. We love it. Haha. 45 about 25 30 minutes now. If you want to do this hallways, cook your broccoli and sweet potatoes for about 10, 15 minutes. First,
Then actor salmon filets and cook at the rest of the way, because it will be a different cook time. All right. So you want to have some leftovers for lunch, a family? We’re going to make a little salmon salad here with a live in Cape Irvin to a
Cape or so we’ve got our work and then Dole’s asked end there and some capers and Dijon mustard. I don’t have for it. A little splash of white wine vinegar here now with get was get whisk it. And then we’re going to come down here to our
Salad. How beautiful just got bit of lettuce. I’ve got family sliced, celery. And here I’ve always got seller in my fridge. Some cucumbers going to coming to you can just use what? Yeah, that’s really Jenny said. You don’t cook what you’re doing. Great handball. Assemble a night job. All right. We’ve
Officially say that he’s okay. Occasionally offer caught, OK? All right. So we’re going to add our salmon in here. Just flake it up after it comes out and you can use canned spam of this. If you didn’t make the rest pay in canned salmon is a
Great to have around. If you want to add these veggies show, you can not have it right on its look at the address. Yeah. I’ve got some down here for you. Got to take take one of them. Have a bite. This is my large portions of sound.
I call it my troughs out. I was just a great out. Yeah. Yeah. Next live. Tell me what you think. That is delicious light and fresh and easy. So you have that for dinner. This far a large part of okay. I’m gonna take that home to my
Kids for dinner. If that’s okay with the before we go, that we have talked about a passion project of yours, a food bank here and New York. Yes, Food Bank for New York City. I’ve been working with them for years on their board and it’s
Just a great organization. We do. A project called the woman to woman campaign for raising awareness for different products that women need. It’s a great thing to raise awareness for. >> I’m doing good work as always for this recipe. By the way. And trust me you want this recipe could today dot com
Slash food. >> This morning on today, food we’re making j*** chicken salmon are seeing major grilled salmon with a twist from Chef Mama Queens. The cookbook Ma was way recipes and stories for Mama’s Kitchen has been a James Beard nominee. She’s behind the only black owned restaurant in Aspen, Colorado, Milo’s
Kitchen. My We to and the Crab Shack chef, great to have you. What a story you have. I mean, born in West Africa, you’ve lived on 3 continents. Studied in Europe. >> Chef Culinary school in Paris. How did you know that has been? You know, there’s 6800 people have spent all our
So much. You know, I was so for press, I saw Aspen and I’m like, Oh, my God, it’s so beautiful. It’s better then. Yeah, so I most often and you’ve been there since, well, early 2006 Ish, yes, 2002. And how’s the restaurant
Going? How do much to love it there? I love it. That’s home for me. It’s just one of the meals on the menu. Absolutely. I walk us through. It was 3 minutes here. So we have the j***. >> I’m sad. And so we’re going to start. We’ve all these
Ingredient. We going to do it. The marinade. Yeah. So you have your scallion here. He’s over there and we have yes, side of just a j***. Saw, go on the sides, Yahoo or so. You have all the ingredient here. So we have got all it. And I said, let me all right here.
And I’m going to Carla and this one for me. It was it was over a little not mang de. I can’t pay for it. All right. Time can you put your sauce on any protein any any? It’s such a great thing to add to that
Effect. Yeah. And then we put it. So I saw this with just one under water. yes, they’re they’re skinned. Yes, love does. Yeah, I just in so perfect. So waiver. What’s the reaction been to your sort of cultural cuisine that you bring a lot of that here? We haven’t asked what?
>> Yeah, I was put in the fridge as and okay. We have here around the grill. Right? It. Okay. >> So and then the so we’re going to grill the salmon none. >> All right. Let’s do it. This also some believe I love we’re going. We’re going to get to this also.
>> So grill that you don’t take it off the whole thing on the grill. The whole thing on the grill. You can pick it up from after going for the gold mocking them. But all in all, just get to that case have and Latin, right? So
Right and go, you do exactly what the all right, Ed one and oh, yeah. And then I’m falling toward. Yes. Yeah. Seamount role hours per fry at first. Okay. Haha had could you make the mango salsa thing this morning on our side?
>> How is that? The exhaust is that is just so high. >> Wow. Yeah, history. You can taste it. Although they’re not all the flavors. That is all there is beautiful and they all were lucky to have. Yeah. Finished products view to has to be, you know, it’s a dot com slash.
>> Okay. If you need a little inspiration for dinner tonight we have got a dish that you it’s packed with flavor and it’s good for you to it together. He was 15 years old and Penn. >> New York Avenue W now he’s consulting as a chef and
Forgers table here in Manhattan. You got the perfect summer meal first. We’re so happy. You’re here. You can find in guys. Thank you so much. I love your accent. First of all, did you know that Hood is favorite dishes salmon? Okay. So we’re going to see him and talk said, yeah, I’m going
To cut some in Texas today. >> And so it’s very easy. So we have a beautiful south mungo’s outside Little Spice. So yeah, haha says Coach >> We like the idea of a mango salsa because it kind of makes the game. Yes, it was against. Yes. Okay. So not like that.
Do that. Not like what you can about student. Not sure that, okay. >> All right. So we go into 2 small dice all so we want it account then. And then there’s your apartment. Neat, Olivia. >> Yes, some people have that thing where everything looks
Like it’s OK, so you dice it up? Yeah, we’re at it. We had a. >> So while, yes, yes, we are on in and we have some fresh citrus to a case that left one woman and was one of these.
This is a this is a nice to see that we do it for just able yeah, which is located on a inch of c students before the OK, we’ve got this. We’ve got that. We’ve got to. >> Yes, and you take that bottom part off of salmon,
You know, sometimes it is that, yes, yes. So if you can, we actually see if this team and we separate the cook this case. So we’ll make some of his Scott case for Tulsa. You’re going to put the year for this time of the genocide of the
Other side like that session called by God. >> His skills that save our K. >> All right. So so then we really could do something for about off 5 to 6 minutes. Not that long. Half minutes on each side to an afternoon. Okay at what’s happening in
This Passover T S so this a tortilla. So we have a a corn, tortilla horn. So you can also be put in the oiland here just to get that just couldn’t just like that. Yes, we wanted to get a little bit chart. Do not like that like this one case.
So now we come back here. We’re going, yes, let’s cook this cook. So, okay. So let me show I want to see if you guys come home to us and that we can. We can. We are very smart and show me
Your skills. Haha, some of the meals. And then I want to live of the Mango tango. Let’s you know, what are these these pickled onions that with these red ones? Yes, peoples and and what? Yes, this kid is. Thank you. about the tomatoes on the other plane that made for that?
Yeah, those are good. Have better job. So please whim. So when Lou’s thing was I was going to actually has to do it just it with any finish to get wet and renewal Levy on the matter. But to go by by Olivia. And this is what we want for
Dinner tonight. It’s amazing how could get without a Levy. A thank you to get today dot com slash. >> We’re going make a salmon nice wa sounds and why it is. He’s an amazing that she pan. So everything is going to be
Done right here. Very simple. First we’re going to do is win a slice of stuffing potatoes that want to go and do that for me. And then we’re going to at some garlic just less than half a civil service less than half. Now, this part is really
Important. Rex going to put he’s face down in this. Baking tray is garlic onion, olive oil, just fizzle. All right. And get our hands are oh, and don’t forget the salt pepper cousin of Internet will tell you if you don’t want
To say to them to go, I build put these face down. We’re going to roast these for about 15 to 20 minutes. Take them off. And then we’re going to add the salmon this part. I like to keep the salmon on. If you don’t know how to Cook
Said because you could like dried out right in afterwards with it. But it’s okay. If you do, I don’t keep salmon from drying out as are. Yeah, it’s like watching it. But also this skin actually has a fatty layer. And so when that’s on, it just doesn’t dry
Out. Oh, yeah. Exactly. Alright. Alright, sir. Action at some green beans around here. Cut. Plus the cherry tomatoes. Just all over the place. Yes, sir. Well, not all will Carson. This is for mom. We’ve got to do a little bit. And that put that in and around our common. Yes, yeah. And then
Put the tomatoes around there. There you go up and then a little bit of olive oil. Meanwhile, the hitters from what you cook them and their children are going to know they’re already cooked in there to take them off. And they actually look like this right over here. And there fully
Cooked could wish I was a nice crispy. I was county. All right. So we’re going to also, Kate, so we’re going to put this into the oven for about 10 minutes in the 12 minutes around 4.20. And then we’re like the last 2. Okay? We’re
Going to yeah. I mean, running back like the of a dry heat. People can use their imagination. All right. You go right here that that’s an oven now make the dressing. So we’re going to put Joan Garlic, anchovies and little mommy flavor. There you go. You’re not
Talking about some lemon and olive oil. A little bit of water. Yeah. And don’t forget the lemon zest. Yeah. Big bang. And then you can’t have nice. Well without boiled eggs. Ominous like these up. Even with this together, take a dressing.
I mean, this is these was that it didn’t raise e it looks Walmart means that? Yeah. I mean the know it means from nice for the first time, Francis. All right. Let’s build a real quick, alright or anything like that. Some romaine going to add and our cakes going to add an hour
Roast. That hate is, you know, and this road typically has will potatoes that these are going to be roasted. That’s why it’s cheap and the show. Yeah, he’s around and then with him, Carson would be doing okay. Yeah. Oh, yeah. Oh. There we go at in our green beans right here. Yeah. Our
Roasted tomatoes. Haha. And we go, boom, olives. Don’t put that right. And then that those sprinkle those olives and then at our flake salmon right there, I’m going to sell to the people at home. You add the salmon to a thanks so much >> Chocolate.
>> It’s a perfect combination of bitter, sweet, creamy and rich. For many chocolate isn’t just treat. It’s a sensory escape. I’m Elaine about sir. I’m a professional chef. Rescue developer, content, creator and Shopaholic. So I’m heading out to meet 2 women in the dating the chocolate industry and
Turning in everyday luxury into something truly extraordinary. >> Sometimes when I go into the farm with my clippers and I talked to the trains, I notice every detail in the tree. The flowers, the color. >> You dear Vasquez is the owner of Hacienda Shock.
A lot. This cow farm sits next to the L UK rainforest in Puerto Rico. What a beautiful place. Thank you. I made the right to learn how an ancient tropical fruit from the Amazon blossomed into 100 billion dollar global industry. >> There’s so many a romance and flavors and you can
Experience in chocolate bar. >> People have been eating cal for over 5,000 years. Turning this fruit into chocolate was perfected by the Mayans and Aztecs. They’re credited with the process of refining into a frothy chocolate beverage. After the brutal Spanish conquest of the Aztecs, the drink was brought to Europe due
To soaring demand across the continent. By the late 18, 100’s chocolate production had moved to Africa or labor was essentially free. Today. 60 1% of the world’s chocolate is grown on the Ivory Coast. Initially, the Spanish also tried to establish plantations in Puerto Rico, but they failed
Due to hurricane. It’s for centuries. Leftover cake has species were issued on island in the wild. In the late 1980’s amid fears of a global cookhouse shortage. The U.S. Department of Agriculture began researching these trees to find a variety that could produce more ponds.
>> The fall came out that at least 10 were very good for Puerto Rican or climate and they were chosen for their productivity resistance to the safe and flavor. >> At that time you dear was in medical school, studying radiology. She opened her own clinic while raising 3 young
Children. But a b***** cancer diagnosis in 2005 changed everything. >> As a doctor, I think most myself. So it’s it’s very scary because your doctor, you know exactly what it means. >> You dear made several life changes to focus on recovery. She bought a few acres of undeveloped farmland to
Meditate, relax, and reconnect with her love of gardening. >> I think that once you connect to nature, everything in your emotional. >> Body starts to heal. She began growing various tropical fruit trees, including Dekalb. I started screaming to I thought I have paused. I have a chocolate in 2014. You dear won
A grant from the USDA and chocolate court as one of the Caribbean’s biggest producers to bring kick how farming back to Puerto Rico. She purchase more trees and able to expand her operation. >> Well, initially, when I got this far, it was a far us so we
Have trainings here that are probably more than 50, 60 years old are trails, go around those trees. >> Within 3 years, her first crop was ready, but tragedy struck. >> To watch the Puerto Rico underwater roofs ripped off trees toppled. >> We’ve had other hurricanes in Puerto Rico, but Maria was
Unreal. I still look at the pictures today and it’s been what, 6 years I feel like crying. >> It took 2 years to rebuild the farm. >> Actually, we do have trees that fell and a new branches came up and we just left them there because they’re so productive.
So that’s one thing I love about the training. It’s very silly and it’s very strong. I think I get very identified for that reason is I feel like we’re the same. >> Yeah, your resilience. A decade after her farm journey began dear was able to start selling for all the evidence.
Within a year, a special batch was entered into the cocoa of excellence awards in Italy. >> I had sold those things to come to us. So that call me >> Those be INS one, you dear out the Silver Award in 2021 inspired to do more. She built her own facility to process chocolate.
>> I might have the same tree in different farm and the soil and the climate is going to be to frame and there’s no way in thanks to similar thing any other place. >> Her dedication has led to 2 more cocoa of excellence awards for beans and fathers.
>> When you see your name as a lot of live putter we go on XM and other chocolate makers from all around the world. My heart just first. >> The deer is passionate about sharing her love for cats. Today she makes most of her money from tourism. What do you
Hope the tourists walk away from coming to the far West? >> Well, they learn what real chocolate is and where it comes from. When they go to go that we never thought what’s so difficult that helps them save or more. stunning hike featuring some of you do yours. Favorite plants
Like ginger and vanilla. But I was here for the cat, which is incredibly difficult to grow. These trees only thrive near the equator and they need lots of water. We have multiple showers during the day. So we don’t need any radiation for that reason to
Expect Lee what they need. The cat trees here are from different parts of south and Central America all with different flavors and aromas. When reading the chocolate bar itself, gee, you use a mixture of the pods. How does it work? It’s a blend of all the different varieties we have
Here. The cow fruit starts as a small flower that can only be pollinated by age fly. >> He opens in the morning, the mantras 24 hours to do his work. And then in that dust could pull in eyes can see at the composer. Here you go into every time you could go back
Here saying, oh, my gosh, so >> that that poor AZ a cop. I am shocked by how tiny and cute that is. Cau pause must be harvested by hand. So you dear put me to work. This is beautiful. >> So we’ve picked about a dozen pods. How much chocolate
Is a snake? Well, we always have one pound of chocolate. One Palmer chocolate should give us a few yeas 10 to 12 chocolate bars. I have a whole new appreciation for chocolate. I already really appreciate it off. And I just want to make that clear having this context. Every she did this.
>> Time to taste to the literal fruits of my labor. >> Oh, my gosh. This is crazy. It’s a slog to such. You’re not going to bite or just saw in. Yes, it’s it takes kind of like and settling. It tastes more like tropical fruit mango. Some people saying pineapple.
>> After they’re picked the pods head to the processing facility. The first step is fermentation wooden boxes are lined with banana leaves the field with the beans which ferments for up to 10 days. Yes, that’s insane. The smell is almost like Jeff, their air dried for about a week.
So tell me why you decided to drive them in the sun rather than use it the sheen or if he starts much more of the flavor. Most chocolate farmers sell their beings after fermentation of the roughly 6 million cattle farms around the world. Only a
Couple 100 make their own bars commercially. That’s because processing the dried beans requires expensive equipment, a special oven to roast the beans to bring out a nutty rich flavor. We do know roast and we want to preserve the floro and the 13 outs the beans are cracked into could counted,
Then crushed in ground into a creamy paste known as chocolate liqueur, depending on the type of chocolate being made. Cocoa butter, sugar and milk the ad. The mixture is cooled into large blocks and aged for up to 2 weeks just to make a bar. The block is melted back in this year.
>> And the temporary process is what gives it that sexy exactly and snapping is. >> The chocolate is then poured into plastic molds and refrigerated to heart. After all that work I was ready to finally taste year has awarded with that. Enjoying chocolate in different ways is an essential part of
The tour at Haas. The and the shock a lot years starts with a sip of history. First counted are added to a warm, not hot. A traditional device used by the Mayans and Aztecs to make hot chocolate. >> Using the force, your weight, the stones.
>> You want me to get in there and how meta. It almost feels like I’m burning rocks except the room makes it all the U.S. you dear adds Peppers just like the Mayans did. After 20 minutes of grinding the cookhouse starts to lighten. I thought I was nearly dot.
How much longer should I be doing? But 2 more hours. Okay. Great. Let’s have just kidding. You hear finishes the drink by mixing the cap east with water to make it foamy. She uses only neo a Mexican wooden wisc.
>> The foam was said to be the spirit of the so and it would connect the drinker of the chocolate with the pots. >> Cheers. Wow. This is unlike any how chocolate ever had. It’s definitely leaning more unsavory side of things. But I’m >> kind of obsess
Time to taste the chocolate bars with a visit to us. Not only as you hear a chocolate expert, but she’s deeply passionate about spirits. Torre goers can enjoy a chocolate pairing with a variety of spirits, including a Puerto Rican favorite locally crafted around.
>> The ramen to chocolate will give us a greater sensory experience than the separate radiant sleet. Right to choose like things that are grown in the same place. What grows together goes together. And so in this case, the sugar cane, it’s a tropical plant and make a call that training is a
Triple tree. >> You dear appears a 3 year-old on a hill with her award-winning white chocolate bar topped with cake. How and coffee beans? White chocolate is pretty controversial. What makes us special? >> This is a like chocolate where the powder mill that has
Come to the oven and it’s caramelize just place. The chopped plan came out and just let it melt a little bit. Well is open or even standards commission. >> The second round aged in a bourbon barrel is paired with 70% dark chocolate. I feel like it’s more for you and it’s a
Little bit more mellowed out. I say this is the perfect pair for someone that thinks they all loved or chocolate. That’s actually trying these together makes it more approachable. Like nothing I’ve ever tasted before you do yours. Chocolate is a love letter to the L UK rainforest. Every bite has a
Complex blend of floral and fruity notes imparted from the surrounding Florida through her hands-on process year celebrates to land on which this cow is. Graham. What do you love the most about this? >> Here in the far as I’m in the plantation, I feel like
It’s my real home. The scientific name. If you overlook a cop, that means of feel it’s got and Bruins food. So it’s team food of the gods. I think it is a a gift from nature. Take a month and there’s so many things we can do with chalk bad culinary recipe things. So.
>> It is a foot of times. Yes. Cheers to that in just a chocolate. Next up, I head back to New York to meet a pastry chef. Turning chocolate into edible. Art. Seeing fresh could have turned into chocolate. Only wet appetite. For more, I couldn’t wait to get back to New York to
Meet one chef designing showstopping confections. >> I’m John to thank. Don’t know versatility and endless possibilities of chocolate. I get to express my love for flavors, colors decide in our work. >> Suzanne, a unit is the founder and head chef of Stick
With Me Suites in New York City or yeah, I’m used to me. You know, she’s best known for her. Handmade bomb bombs there. Truly a treat for all the senses. With over 20 gorgeous and uniquely flavored varieties to choose from. I couldn’t wait
To see what sweet surprises Susanna had in store. I’m sure I have stunning these pieces of jewelry that you get to eat. Yes. So I have a few mine for you to try. >> Too much and FOX S and comments and very high. >> I was down 20. You did it. So maybe
If you take a bite you can look inside and see the layers. >> It looks like a tiny key lime pie now. >> The moment for me, it’s high black, sesame with mango and passion, fruit jam on top. So pretty this flavor was inspired by posting last sesame seeds with my grandmother.
>> Susanna the daughter of Korean immigrants was born and raised in Seattle with 2 working parents. Her grandmother was an integral part of her upbringing and one of her biggest inspirations when it comes to food. >> I remember my grandmother’s favorite line was heavy.
Yes, I just watch your hands move so gracefully as she prepared each dish and the Romans and the House for always so captivating. What were some of your grandma’s philosophies when it came to food? It’s about for it. Could table a set up with so many different little dishes. Would you say
That your grandmother’s love language was gift giving? Absolutely. It was cooking feeding people and giving people her delicious treats that should make. And that’s what you do here. >> how the heck did you end up in New York? The day my grandmother passed away. I felt like I had lost a part
Of my heart and I was actually not in the culinary world, but it was in that moment. I vow to my grandmother that want to be more like her and bring joy to people through food. Do you always have a passion for dessert? Yes, I ate chocolate
Every day. I don’t even know why my dad allowed me to do that. >> She has passion for Swedes. Took her to the pastry program at the International Culinary Center in New York City. After graduation, she landed a coveted job at the renowned French eatery cafe balloon.
>> What was it like breaking into the industry as a woman who pivoted her career? It was marked by a lot of fear and some excitement. I was pretty quiet and reserved. But after working just light a few days in the kitchen, I quickly realized need to be more vocal and assertive.
>> Suzanne event honed her skills at Thomas Keller’s Michelin-starred per se developing an eye for precision. >> Talking or even smiling was not really encouraged. The kitchen was really quiet. Everyone was super focus in those high intensity environments. How did you keep your head held high?
>> I didn’t. I was always down. I was. He’s working. >> It was just really mentally and physically demanding. >> But working 15 hour days didn’t deter Susanna. Her ultimate goal was to be her own boss. In 2014, she opened her own shop. A cozy Nolita store called Stick with me. Her
Mission to provide memorable gifting moments with elegant bites just like her grandmother. I feel like beautiful and delicious. Chocolate should be available for all of life’s special. Originally, all production and sales were run out of the Nolita store. But during the pandemic, when many food businesses face closure, Suzanne, as online sales spiked
City and opened her Brooklyn factory 2 years ago when she started out Susanna sold about 15,000 boxes year. Today, they’re on track to sell 70 that some people may not know that you have a second. Yes, and it’s in Korea. Yes, I really want to reconnect with my heritage and be able to
Share a new chocolate schools from New York City. Would South Korea? >> After factory Susanna believes that to do their best work, her staff needs to feel their best. I wanted a positive space for my staff. >> If you want to like bring storms and finding creative ideas, you need to
>> feel good. You. Even the industrial kitchen is laid out was shorter frames of mind. >> I basically felt the kitchen so that I could reach everything is are built for females shots, Susanna staff, which happens to be all women appreciates the environment
Fostered by their boss. She always wants to have a good life. Found 7. Never really want to ask front. >> They’re like places. Yeah, but I think definitely whatever. >> And if you value super in for Suzanne, also provides regular training sessions so employees can keep it can sing their skills
No longer confined by someone else’s rules. Susanna Kim, let her imagination. Run wild. >> With a lighter color, know chocolate, darker color, dark chocolate and white chocolate. Those are the 3 colors I got to use when I was working at per se. And so when
I left, I wanted to make it more color for one vibrant. >> That vibrancy is exactly why her bond bonds have received plenty of accolades. Even Oprah is a fan like any artist, Suzanne. And her team follow a painstaking process to create each bond and it starts with
The finest ingredients from around the world. >> We have to make a lot of orders from different places and different funds to get that perfect ingredients that we >> Vanilla beans sourced from to he did confections a more floral flavor. Matcha is hand carried from Japan and Buttery
Elliott. Peak hands are shift right from Georgia. It can take up to 2 days to make a batch of these intricate bond office. I know this is cheesy, but I feel like a kid in the candy stars, Anna. >> I couldn’t wait to put my bomb bomb making skills to the
Test with one of the shops bestsellers. So we’re going make the key camp. I bob on each bond, bond is decorated by hand. >> Susanna starts the process by splatter painting them all that. So we’re going make it rain. So I like to put my arms up a little bit higher
And then just let it gently drop. >> Next, it’s on to the tampering machine where Susanna creates the silky smooth chocolate shell. >> So the goal is to make sure that stock was inside the mall. The not outside the mosque. We’re going turn on the vibrating table is going to out
Time to break a perfect bill. Take a peek. Make sure it’s perfect that level and I’m really nervous. So we’re going at it. >> We’ve got to and the sides skies. This is he didn’t make it sensitive to temperature, humidity and time. Chocolate can be very difficult to work with. Many professional chefs,
Myself included a struggle to master this week. Suzanne is chocolate tears work with her for months to learn each step in the bomb bomb making process after the shells cool and set. It’s time to pay the layers of flavor for staff to sea salt caramel. When you fight, it’s almost like a clock.
>> Let’s see if I can handle this. Can you can do it? Alright, next step is filling it with a golden candied, pecans. All right. We made at Camp Grayling and now we’re going to take this in. What would you say? The most important step in the process
Is every step is the most important step in the process. Speaking like a Michelin pastry chef. Yeah. Haha. >> The field on bombs refrigerate to set and then it’s time for the final step. A double seal of chocolate creates a perfect uniform shell after a final rest in the climate control chocolate room.
It’s time for the big reveal. >> Kim said all those ones that are and she is a turnout goergia. Yes, these are so beautiful. Have that we taste all of our hard >> It’s just so text. Really satisfy after a hard day of making and tasting chocolate. I join
Suzanne. His team for what they call family. The ladies gather once a week to celebrate their successes and relish in this fierce female workforce. There’s a lot of kindness here. We all want to hear what the other ones have to say. What’s the best piece of advice that a chef?
>> Really focus on like your mental health so that when you come to work, you can be the best you can be. >> I could never show up to a dinner party empty. So I put my own spin on. One of Suzanne has 11 bon bons. The blacks signal inspired by her grandmother
Like so good. Yeah. Creating special memories with food is definitely something I’m all about. It’s that legacy of giving that continues to inspire Suzanne. >> What do you think your grandmother when think of this place? >> She was always proud of me out a green or a cup of water.
And she was say, oh, my God, this water that you bought from the taste like honey. So I know that she would be looking down and and feeling really happy about what I built here. >> I think we can all agree that chocolate is good for the
Soul. My sweet tooth is certainly satisfied. But it’s these ladies behind to be in court are making a lasting impression and taking chocolate to new heights from Puerto Rico to rate here in New York City. >> The women of the chocolate world know what it means to break the mold
>> The rush of the water. The thrill of the cash for many fishing isn’t just a hobby or careers. It’s a lifestyle in the U.S. women account for roughly 10% of commercial fishing. And but they’ve long played a vital role in the global seafood industry.
I’m Alina best or as a chef rescue developer and content creator. I’m always hungry to learn more about the people who keep our food systems running. So I’m heading out to the 2 women making waves in the fishing world and creating more space for everyone.
Welcome to the lush forest, expansive beaches and pristine rivers of Washington state’s Olympic Pacific Coast. Indigenous peoples have called these bountiful lands their home for millennia. The call to Indian Nation is one of many tribes that fish is once and for this year
As a non native, I’m fortunate to be invited to the Queen Reservation by fishing guide and tribal member Ashley Lewis. >> When I think about the rivers, the oceans, the lakes out here, when I think about is home. >> Actually comes from a long line of Native American to fish
These waters 40 years, an 18 50’s many tribes were forced to give up their land for white settlements but they retain fishing and hunting rights on. Traditionally it’s during the 1960’s as Washington CB and infringing on those rates. Native Americans staged a series of protests known as the shins. These protests led
To the landmark Supreme Court decision that protects needed fishing rights to this day. One activist at the forefront of that movement was joined in the class dubbed the Rosa Parks of the American you. Her advocacy has inspired generations of indigenous trail Blazers. >> My guide when they were forced to seeing their lands
For newcomers, their water scapes, the rivers, the lates. It makes so much sense that that was the thing that I know we have to have this because it’s so essential to who we are. >> When all tribal members have exclusive hunting and fishing
Rights on a portion of this river, I couldn’t wait to see Ashley’s favorite fishing spots with the help of fellow guides Rubin. A studio and John Tate are very sick. >> If you want to think like a fish, just think like a really
Lazy percent grade like it. What is going to be the easiest thing to do all is it. Do you want to go up that fast water? Not really going to be unlike the slow, easy water. >> Time for a quick casting lesson. We’re just going to swing straight back
And then we’re going to string straightforward. >> You can kind of feel when the current catch is that go ahead and give it a shot. >> That was a good cast. The die was cast. That’s high praise coming from Ashley, who’s been a guide here for the past decade.
Now she’s become something the celebrity among outdoor enthusiast amassing a large following on social media where she goes by the handle. Bad ash for YouTube and Instagram pages are chock full of how to videos and inspiring content from her many outdoor adventure.
>> Can you explain to me some of the, you know, stereotypical experiences that you have had that have been a little bit tough? Has it been a fisherman in this community being a woman and a male dominated sport? >> Poses challenges. Some people want me to stay in the
Lane. That isn’t my lane. I would like to see the outdoor industry be more welcoming to women. I would like to saving more welcoming to women of color and people of color. I feel really proud to get to chip away at that on my own terms.
>> Reconnecting with the canals and they’re fishing. Traditions has been a journey for Ashley. She grew up removed from her tribe living in how are off the reservation with her mom and 2 siblings. >> And grew up in a really small community and move to a
Smaller community. One stoplight in town sort of deal and you have 2 options. You get in trouble or you go fishing fishing. I love that. >> Why did your mom? She’s juries you off of the reservation. >> Experience a lot of adversity as a younger woman as
A Native American woman. And so some of that adversity caused her to be really protective of her kids and she wanted us to love our culture. >> The canals are a matriarchal society. Women serve as the head of the household and often take on tribal leadership
Roles. The women here also help with traditional food gathering. Ashley grew up fishing with her mom, but didn’t always appreciate the cultural meaning behind these trips. Tell me a little bit about how you met your tribal family. >> So about the time that I thought the driver, his license
And I can take myself fishing, things really changed from a 5th. And so I would kind of drive out to the reservation if you explore a little bit being out there among other calls, fishing for salmon. That’s everything that I needed. Yeah. And so that moment was found study.
>> John Tater Bryson, one of the first professional guide she met on the reservation soon became her mentor. >> I was taught from a young age how to harvest helped and deer. This gets passed on to the younger people. So the traditional keep going. >> I think I got something. You definitely do.
What a cutie. >> Ashley enjoy showcasing this beautiful place turning people. But she’s also made it her mission to call out the effects of climate change to this land. >> What we’re seeing here, this is a big slide and we’re seeing
A lot of this along a river and this is the effects of climate change. >> She’s currently earning a PhD in indigenous studies with plans to educate people about the tribes of the pmw and the environmental threats they face. >> With the weather warming with different rain patterns,
It changes the river, but it also changes where fish are going to be spending time. Fishing guides are like an indicator species because we’re the ones out of the river day in and day out were the ones who see changes happening really quickly.
>> Because of the climate threats to the canal, to the Biden administration, granted the tribe, 25 million dollars to help relocate members in flood-prone areas. >> You know, ancient village sites, this is burial ground sites. And so to see those places washed away, this is a
Really significant blow to us that yes, people are generally the first impacted by climate change, especially for situated right on the Pacific Ocean. >> Sustainability practices are 10 straight cannot 3 tribal run. Fish hatcheries help maintain the populations of salmon and trout species that call this river help
Every spring. Millions of salmon and steelhead are released from this hatcheries. >> So we were a few miles up river fishing, but now we’re here at the mouth. The Pacific Ocean is right on the other side of our fish house here. And this is where travel
Numbers come and set their nets and commercially fish for blue back sockeye. It’s the only place in the world where our blue box Qaeda run. So it’s an incredibly special fish to us. >> Commercial salmon fishing is a big part of the economy on
The rats. The most efficient way to get a big catch is by using a method called filmmagic. You’ll nets are placed near the mouth of the river to catch salmon by the gills as they head upstream. >> Well, a double trouble. That’s a huge one.
>> As a chef, I’ve cooked fish many different ways. But this was the freshest catch. I’ve ever tried cooking salmon the way her tribe has for generations is a cherished pastime for Ashley to celebrate her culture through food. >> The fish is a really wonderful, tasty Wally fashion,
Whose want to highlight the greatness that already lives here, a little bit of salt little bit of pepper. The flavor that we’re going to give. It really is going to come from the Calder Fire and the sear sticks. >> After the fish is on the pole, it supported with cedar
Sticks. Move in across the full way. >> The salmon cooks until it turns late paying another 5 minutes. Then it’s ready to serve. >> Now we can enjoy ourselves. Fish sticks. Let’s do it. >> Remembering a look at a normal fish. Check over again. Comes right off of that skin.
I really doesn’t mean anything else. Let the sun shine absa. >> After an incredible day of catching and cooking fish on the Canal River, it was time for a trip to be at Sunrise. My guide. Ashley us in travel biologist, Amazon ER ready to show me another local pastime digging for razor clams.
>> Can you tell me a little bit more about what we’re doing today? >> We are getting ready to have a home used eggs, subsistence eggs and commercial days of razor clams. And before we do that, we’ve got to go out and gets plant samples and test
Them to make sure there’s no talk to them and their self safer people. E. >> Pacific razor clams are a niche shellfish with an oblong shelf. They can grow up to 6 inches. They’re also a delicacy here and a major part of the canal diet.
>> So we’re going to use these spade tempered shovels. They’re kind of curves in a way that makes it easy for us to dig. The plans were going to head out to the surface. We’re going to look for clam shows. >> As we walked towards the serfass Lee points out small
Holes and dimples in the sand. These are known as plan shows evidence that razor clams are just beneath the surface. >> That looks like a good spot. >> Down here, they have their foot and that you can use to dig very quickly down into the sand.
>> He’s like I’m out of here. Thank you and goodbye. >> I got to tell you, even though it’s 05:00AM, all this razor clam digging is making me extremely hungry and ready. >> And they are as delicious as they are funded it.
>> It was finally time for me to see what all the fuss is really about. >> At nearby Ocean Crest Restaurant, Razor clams are in a new statement. Head chef Amanda Yeager has prepared a few of their signature dishes made with fresh local clans on
The menu. Panko crusted razor clam steak. Served with pickled onions and a chilly Aly. There’s also a razor clam omelet. Plus, a flatbread topped it and as housemade razor clam sausage. There’s a common misconception with large plans. You know what it takes, robbery. But this does not at all. That’s a lot
Of how it’s treated. It’s, you know, low and slow heat and that’s what it would maintain their flavor and texture. >> We respect. Wow, much everyone knows and loves to collect. This is so tender on the inside. You’re going to use him wrist next year. You’re not crying. She and acidity coming
On. And it is the perfect bite. >> As my time on the canal and comes to a close and already sad to leave this incredible place. >> Ultimately at the end of the day, you could say one thing to the people that are watching this, what what would you want
Them to know about you and about this? >> My very favorite piece about guiding is not actually the fishing. It is the way that it changes the way people started. Seeing the natural world tell a lot about history. It’s getting a lot of information. But I do know from my experience that
When people are there and experience it, they’re going to come cherry us. And that’s what I want the most. >> When it comes to high-end seafood, lobster is pretty much Maine is the largest lobster producer in the country with catchers here, harvesting over 100 million pounds of the crustacean every year.
>> I just always admired the fisherman. And to even be able to say that I’m a fisherman, just means so much to me. >> Sadie Samuels is the only female commercial lobster boat captain in the small town of Rockport. >> Heard starts before sunrise when she buys bait for her track.
>> So free to get this stunning place of work. >> With its rocky underwater terrain and cool waters year round, the Gulf of Maine is a perfect home for lobsters. The lobster industry here generate over 1 billion dollars for the state. But those big bucks aren’t made easily
Fishing for lobsters is one of the most dangerous professions. The fatality rate is 2.5 times the national average. >> Can you tell me a little bit more about how dangerous this job actually is? >> It’s one of the most dangerous jobs in the world is
The first funeral. Everyone to was one of the fishermen in my heart went out by himself and you got road like that. >> So yes, he drowned. Why do you stay? And this, despite all of the pack? >> An and dangers that you experience on a day-to-day basis.
>> I literally never imagine doing anything else of my entire life. >> Sadie’s passion for fishing stems from her childhood. Her father map Samuels has been catching lobsters for over 60 years. >> He was up before sunrise and out the door and then you get
Home and just work until dark and come in and eat dinner, pass them. So the only way to really hang out with them was if I wanted to like get involved in what he was doing and then I just walk around and I never loved.
>> When she was just 7, Sadie got her student lobster license. She began working right away. Dropping a couple traps offered adds vote for extra cash by age 14. She saved enough money to buy the boat she still fishes with today. >> I don’t think I fully considered that. It was like my
Careers are gonna be my career. Until a little bit later in life was like 14, 15. I love how you said later in life. When I was about 14, we’re 14. That is hilarious and amazing. >> After studying art in college CD, quickly return to a life at sea.
>> Like when I’m out here like the rest of the post today. >> Today, Sadie doesn’t just catch lobsters. She also dishes up fresh lobster rolls at her sea to table restaurant. Also named must be next. I would like you to walk me through your day from start to finish to land on.
>> So my average day is waking up around 4 o’clock or 8 before go to the boat. And then we hall about 250 trap straight up. The losses that we’re bringing over the restaurant and the restaurant close to 7. >> In Maine, just 15% of locks or licenses are held by women.
But anyone who catches lobsters is called a lobsterman which Sadie stands behind. >> How do you feel about that? Lobsterman? I’m very much on the side of like I’m a fisherman. I’m a lobsterman busted my b*** and paid. My does nothing to do really is to make sure.
>> Maine fishing was have strict limits on the number of traps. New lobstermen can set over time. They can acquire more traps but it can take several years to make a livable wage. >> How did you get savvy with making sure that you could function as
>> successful business? That’s actually how it started. Must be nice. Lobster is on Saturday. It is someone was looking for someone to tell officers of the farmers market. I started selling live lobsters there and that. >> Now we’re here to the trap. Limits are part of me and
Successful conservation efforts in the 90’s. There were around 37 million pounds of lobster in the Gulf of Maine. Today. It’s nearly 120 million pounds. >> Fisherman actually were the ones who started, but a lot of those practices. >> Those regulations impose strict sizing guidelines CD
Actually throws back many of the lobster. She catches. Small officers are too young for sale law. Many older large lobsters get thrown back to breed. she is the second straight over at means that someone else on her before with Exxon. >> A keeper lobster has a body that measures between 3 to 5
Inches. It can take a lobster about 7 years to reach that size. Finally, a lobster that was cast. Right? Climate change is making the size regulations more crucial than ever. The Gulf of Maine is one of the Earth’s fastest warming bodies of water which can make lobsters more
Vulnerable to disease and less likely to reproduce. >> Why is it so important to wear? So connected with nature and so connected with our environment that it like feels like our duty. >> At CDs, restaurant, she’s dedicated to sourcing her ingredients. Sustainably, the lobster chowder uses the seafood stock made from an
Invasive crab species. >> And she’s adding a new locally raised item to the menu. >> This season we’re adding in oysters and I’m super excited because we’re trying to focus as much as we can on female on farms. And also the quality of the seafood is like out. Stand it.
>> To get a sneak peek at her new menu, offering CD took me to meet farm manager. Bonita Johnson at Wright Co voiced are far too. So tell me a little bit more about these oysters. >> We’re a small operation here. And so you kind of
Everything by hand. Wow. And yeah, they’re raised with love. We tasted and yeah, it really can try to. I thought, you know, haha. >> Area and shares here so clean. >> I’ve never had anything like this before. I’m blown away. >> You don’t do anything in the working waterfront type
Industry unless you have a passion for it. And that’s really nice thing for us like it to share with each other. This is definitely my happy places. >> Back it must be nice. Ad is steaming are catch before picking meet for her signature locks for years.
I just had to know the secrets behind the CD Sauce, Lobster Roll. So how did you come up with the sauce? >> So I had plenty people say that and officer all the early morning, I kind of took that’s that you know what? I got to come up
With something that like packs a punch as a bit of a spice. >> It starts with shallots celery and parsley blended in a food processor. It then adds a not so secret blend of dried herbs and spices. >> Can you reveal what is this main line have Rica? The spicy part is tight.
>> A mix of lemon juice and rice wine vinegar kick up the backside and then there’s a generous squeeze of stone ground mustard. >> I just and the rest of us all well, and then I’m going to London for a little while. So that just seems totally.
>> That is court. And that is the safety side. >> CD packs each toasted bun with a hefty handful of lobster meat. Well, get this. You kidding me to finish a sprinkling of homegrown chats. I can’t wait to try that. And so on. Inspired by CDs,
Creativity, I wanted to make something special. A lobster BLT one, my favorite foods in the summer time is of the LT. And it really scream summer. And also what Scream Summer is if you see officer also, I figure. >> It pairs beautifully together. We’re starting with
Cherry tomatoes. And the reason why slice the tomatoes first is because cause I like to hit them with a little bit of salt. Yes, I’ve got a little flaky salt. And what this is going to do is it’s really just going to pull out all those flavors and
Make them taste as juicy and delicious as possible. This is my best pal nail. >> I spy semi mayo with grated garlic the juice and zest of a lemon, black, pepper and chives. It’s such an honor to like cope with the officer that you have caused. First of all,
Want to say thank you because this is like the coolest more than welcome. It is my job. This is you lovers dream so worth it to pieces. We’re then going to take a more just let us leave. That’s like the vote. That’s going to catch all that sauce for us.
>> Just add the lobster cherry tomatoes and a final sprinkle with chives. Why that is? >> Gorgeous. And there you go. The Lt Lobster. All. Haha. I love it. This might or it doesn’t part of the fun too. We’ve been saying this ad sauce a slam. I was having a hard
Time here was I am having a moment. But this one over him. Oh, my God. This is literally perfect. >> A dinner. I couldn’t wait to learn more from the women here who support each other through their passion for fresh local seafood.
>> When people see that this is a sea to table restaurant and then they find out that you ladies were the ones that actually caught and grew the food that is being served here. What do they see? >> I feel like people they’re super excited about it and
Really happy that they found us that they can taste it with the quality of our seafood or they’re in complete disbelief in Lake. Okay. Yeah, but your dad caught these. So they’re literally saying to you, no, this is a man’s job. Well, I think some people have been a little too shelter. Just
Haven’t gotten to see what us women can do. >> Him and it’s. >> Time to dig in again. That was up to people. This is going on the menu, by the way. >> Ladies, this is a dinner I will never forget. So I really
Can’t thank you enough for all of your hard work and making this happen. And thanks for hanging out with me. >> From the smoky salmon of the Queen. All nation to the water. Sweet lack serve me. I’m in awe of our nation’s most delicious.
But I’m most inspired by the women paving their own pass in this industry and ensuring future generations will have plenty of fish in the sea. >> Pizza, the Golden Cross, the tangy sauce. And not only to me, she’s it’s no surprise that this divine creation is one of
America’s most popular foods. But in the Calais petri as I’ve been to, it’s still pretty rare to see a woman tossing dough or attending a giant of it. I’m Elaine about sir. I’m a professional chef recipe developer and content creators. So I’m constantly curious about who is making my meals
Now. I’m heading out to meet the women breaking barriers in the pizza world today and creating more space for everyone at the table. Mankind has been eating flatbreads for centuries but the modern pizza was invented in Naples, Italy. It was popular among the working class needing meals that were quick
And cheap. When Queen Margherita of Savoy visited Naples in the late 18, 100’s chef Rafael Esposito served for a pie inspired by Italy’s national colors. The queen’s approval turn this Humble street food into a royal favorite. So you could say it was a woman who really put pizza on the world map.
>> I think is the law from the size is something I always say I think is a blogger. >> Georgia Capri show owns Manhattan’s Don Antonio known for its classic Neapolitan pies. While New York City has thousands of pizzeria’s very few are actually owned by women.
>> What do your guests say when they walk into the restaurant and they see a woman standing at the pizza oven making their pizza. So some of the people a really I can see from the phase this surprise. >> And being the key is the thing is there to see 2 of a
No. >> Pizza and it’s super fun. Georgia is one of only 2 women to ever win. One of Italy’s largest pizza competitions, a feat he accomplished at just 21 years old. Her victory surprised everyone including Georgia herself and wants to Tracy. My fight is signed for me.
Wait. So he signed you up to compete in this competition. Yeah, no idea. No idea. 0 idea. 5 minutes before the competition started the came to me and say all by the way, I set up for you what Georgia placed first in the classic
Pizza category cementing her love for the craft and giving her shop a major boost and never never even mentioned that I was in all I can we know was super happy. That moment. It was so unique. The goal is a member. It feel free to feel super light.
>> Growing up on a dairy farm in care. China. Italy in Georgia’s love for pizza started early. >> Tell me some of your earliest food memory. So my grandma there, for example, she was making pizza for me. Okay. Denis on the We just made a sauce. An Oregon us over the
Scene. That’s true. Grandma style pizza from a grandma herself. Georgia’s grandmother may have introduced or to pizza but it was her father Roberto Capri show that made it a true family obsession. Roberto left his family and moved to Naples to study the art of Pizza making Georgia was just 8 years
Old says she rarely saw him growing up by the early 2. Thousands. Roberto is culinary chops brought him to the U.S. his restaurant cast is touted as serving some of the best pizza in New York City. Did you ever think that you would end up in food one day? Never never.
>> Also in that first summer, I will be here. I come in a New York for known in the Asian never imagined. So they on the option for me to see to know my father and tool and this time when he was doing is stay with him. This is why it’s time to
Make pizza. >> So Georgia moved to the states to reconnect with their father. Georgia was the only woman assembling pies in the kitchen. So she was motivated to prove she belongs. >> And also everybody on the cool water was make fun of me
Because I because I don’t know what to make pizza. I don’t cook a whole. Yeah, I’ll show you. >> She shadowed her father for 3 years. But Roberto wanted his daughter to train harder. He sent her to Naples to study with his former mentor. She was the only female apprentice in
Her class. What were the responses from other people that were landing alongside you? Those men? >> So like they don’t they don’t feel that I can do all I can be successful. All I can be are, you know, reach a high
Level all in be up to something good. So the sale and they have the keys. So you stay hall. >> Did you ever respond to them? Or did you just ignore them? >> I nor my pizza is my business card. >> Georgia return to the U.S. with a renewed determination to
Make pizza her profession. She opened on Antonio with her father in 2012. >> When did you have that spark where you realized? Oh, my goodness. This is what I’m unity for my career. >> When I opened on time, you know so and I was really
Untouchable. Everything in the kitchen. Fine moment to say I need to be the best. >> There’s this term going around right now called Napo baby where it’s the yeah, but he’s up. But well, you have really taken time to learn the craft and do the work to prove
Yourself. So do you feel like you’ve been able to move outside of your dad’s shadow? Know? Yeah. >> Georgia says customers are still surprised that she’s running the shop these days. Not her famous father. >> In saw I lot daughter a little. You know, all pizza Micah. A fire pit to make it.
>> After working 13 hour days for nearly a decade, she’s had to take a step back with your first child on the way working in a kitchen. I can speak from experience. It is incredibly physically demanding. So how have you had to adapt as you’ve seen your body can? So a change coming?
>> Shaw, he’s a day and hopefully also all before was really strong. I don’t mean to be on the sea but law. >> Today, 10% of people working in the food and hospitality industries have access to some type of parental leave. Georgia is keenly aware she’s in a unique position.
>> I’m really lucky because I can organize myself on my job. Good out there all night. All right. You’re you’re the boss. So you can call the shots. And that actually works here than yes. >> Don Antonio, I was ready to see this boss get to work.
Italy just like the U.S. is home to many different regional Styles. Georgia specializes in Neapolitan pizza, which is prized for its simplicity and high quality ingredients. The doe, the tomatoes, the types of cheese and the techniques are all strictly regulated by 2 associations based in Naples,
Georgia used to train chefs with the Asus es una pizza, all in the full autonomy. So I was ready to learn from a true peace aisle. What is the first step? So we saw with the tomato. >> Neapolitan says must be topped with tomatoes. Grown close.
>> So basically I watched Ida. Well, that must feel that yes, the base of the show uses water fresh cheese, salt and important double 0 flour which refers to a super fine. This show has been fermenting. 44, so you can see the
Bob luddy sold more than pizza because we see is that Bob across to the do is cut and shaped into little balls dressed for another 5 hours. All unused to start to make. This is someone enough. What if somebody falls? It’s
So in all black pizza making up with is I just pushed it. >> Okay. Wow. And you can see all of that air is pushing out to create that crust. It feels so after the DOE is stretched its time for the first step that made us all.
>> So why is socking school? I always say so. >> It really, you know. And that’s a little salt here that traditional art. >> The pizza is finished with a handful of mozzarella and a generous drizzle. then it’s ready for the act. >> We need to go to the of it.
>> The key to a stellar Neapolitan pizza is incredibly hard. Wood burning up in this one brought over from Italy burns and east scorching 900 degrees. So it only takes 2 minutes for the heist. She is it. Oh, my goodness. Wow. This is to cross. You want from the bottom?
I mean, you have that fun. She said I cannot handle how much flavor is in such simplicity as Don Antonio in New York City. I couldn’t wait to try Georgia’s award-winning on tomorrow. Fried. >> Fry pizza is one of the old this heat shock. It wasn’t
Meant. Think the way that enables, you know, yes, I had no idea. So if you see the movie, this is the other end. The high. Will the Naples OK was fry on this street? Women are tied to fry pizza. Can you tell me a little bit more about
That? Yes. So the women in the Naples area to try to help us and staying in some of the rain before for family. So they started to cry and so on the street. Amazing. So it really all started with the women. Yeah. Yeah. >> Georgia fries. The same traditional do to a golden
Brown. Then she tops it with tomato sauce. Hakkari know basil and smoke. Buffalo mozzarella to get back to the melting cheese. She finishes the pie Melvin for less than a minute. I looked so Poppy, it almost looks like the cop to it’s the loss to the cheetahs and simple. You got that crispy
Crust on the outside. But you’re still getting such a do you lights pull off the center? You need to try and these one-time there like I salute you and I had no idea that this exists. Despite her success in Georgia knows there’s still a long way
To go when it comes to representation in the pizza world. In 2019, she helped co-found women in Pizza, an organization that helps support him connect chef’s restaurant owners and food entrepreneurs. 2 of Georgia’s closest friends from the group stopped by Don Antonio.
>> The Friendship and at weekly ad is more with the type to lunch, the French that you can create in the award. >> Alexandra mortality was inspired to start the group after talking to many women in the restaurant world was shared experiences. Alexander, you talked about how women are often hidden in the
To shops. Can you tell me a little bit more about that? >> Yeah, I think a lot of times women get slotted into the roles that people think their best fit for because you’re a woman may be using more nurturing. They want to invent
A German or maybe you’re really good with people. They want to put us the hostess or somewhere in the product. But what you might be up to this making the pizza and you have to fight a lot harder for them to give you that space to prove yourself.
>> Nicole Russell, a pizza maker who host the show Pizza Wars agrees. >> Women just have different challenges and different variants and to me than the average guy. And he’s like, you know, one thing about being in women pizzas that a lot of
Times when we do that showed the malls, I’ll be the only woman with all the guys eyes and they’re just so dominant and like, you know, what also passionate about making pizza. You know, we all can’t wait to just make the pizza, but
Sometimes you just got to up get out the way any. So I think at some point that, you know, you always hear about a grandma sliced actually see grandma representation. But you’re the brand was less than one of the where’s the grandma was known
As a home, right? Well, bring on out. Yes. So that’s one of the pieces come about all of that just showcasing more, you know how much women are ports in this condition. >> I think now there’s a lot more room where that are mentoring. Younger women and women are mentoring younger
Women and empowering the and it would be possible without women like Georgia. A whole. >> Here’s lady year. Yeah. One of the 2 women back. >> Where I live in the Big Apple. There are plenty of incredible pizza restaurants with pretty much every type of slice of the match.
But there’s a surprising place down south where folks are really looking out for something special. >> I want to be throwing down to be covered in flour pizza sauce. It’s kind of like my serenity. >> Welcome to Tulsa, Oklahoma, where the famed route 66 runs
Right into the historic downtown. The city is known for its art deco buildings and world-class museums, dedicated to music legends, Woody Guthrie and Bob Dylan. But unlike many visitors, I’m not here to dive into memorabilia. I’m here to Terre Haute. Rising star on the national pizza. Seem
Oh, my gosh. It’s all the time. Yeah, I’m obsess at the door. Master of this do had next that that look at this beautiful restaurant. So we’re just kind of. >> Late 80’s, early 90’s mean pizzeria. That’s what we love that 90’s, baby. I’m all here and your 90’s, baby as well.
Very fairly. >> A 26 years old. Terrill already owns 2 locations as as as pizza and Wings a brand she founded. The name is a nod to the infamous Joey’s out from The Godfather. Part 2 here. Tear is putting her own spin on a classic pizza shop with some very nontraditional offerings.
>> So these are all of our slice paws will usually keep like the basics and stuff. People come in a trial like, of course, pepper DJ sausage. And we kind of have some of our weird stuff going on, of course, Co Co PA.
>> And believe it or not, is one of our best-selling pizza. No way. >> Tears started working in pizza when she was 16 honing her skills of local pizzerias before meeting her mentor might batch of and Lee’s pizza. A small piece empire in full.
>> All right. And his brother were in now the restaurant all the time and he came in. He saw me throwing down every time you came and that’s when he saw me doing so. He is like >> You’re good at this. Are you learning?
>> Good was an undersea. Mike. Recognize the terror had a natural talent for throwing do so. He started teaching her some basic acrobatic tricks. This is a real smart professional pizza acrobat. Stay in Tulsa World. A competition around the world during 3 to 5 minute
Choreographed routines. They’re judged on the number of tricks they perform and they’re difficult. One of the most well-known pizza competitions is a pizza games at Las Vegas’s Pizza Expo were frozen around the globe gathered. It’s great this year. Terry is competing in her.
>> 5th games as usual. She’ll be one of the only female competitors and even learn what pizza throwing was. I saw this guy that I worked with like my first-ever pizzeria kind of doing it again. They told me about Pizza Expo. And at that
Time it was just like a dream to go to Pizza Expo. >> Tara has come a long way since a disappointing last place finish at her first pizza games reflecting on that time. She says her head and heart were elsewhere. Grieving the loss of her mother, the woman who sparked her love for
Cooking as a child. >> As kind of phone, the like making food and stuff at home with my mom for my grandma long. One line of like the woman who co can making recipes and that’s kind of what we would leave like. Downpour kids, brains, cookbooks.
>> When terror returns to Vegas the following year she had a new purpose. >> I made the reason I was going there worth everything that I kind of put into it. When I placed first in the preliminaries, it was such like a powerful moment and actually fell on the anniversary.
Friendship passed away. I was like, oh, my gosh, like this is because you like, you know me. Yeah, it was kind of. But that moment was like, everything’s like paid off. >> When tears now wowing crowds, she’s busy making some of toll says most unique pizza. So we headed to her prep
Kitchen where 500 pounds of dough gets made into over 1000 pies every day. >> So our job, we’re going to start with a local no flour. And then we, of course, for yeas, salt and olive oil. Great. That’s way to kind of start do is by activating
These. Okay. So you activate it in some hot water, warm water like 101 is usually ideals. >> It’s going to smell really nice here very soon. Yes, so give it a waste. >> And then once we kind of with the use a pun here,
We’re going to put it to sleep in some ice water. That’s how you check the rainfall. It’s funny that the whole point of this is to. But the ISIS lead 109 more awake than ever with all this is on my fingers.
>> So this is pretty bubbly. So we got a nice little foam layer in there. And then we’ll just throw this in with our flower. We already got some do that. >> The next in this morning that chair uses for tricks doesn’t have any east. So it stays dense like Plato.
>> Back in sizes. It was time to learn some cost with a few new friends. Good guy. Good job, guys. Each month air holes in the making and throwing class for kids and parents at her shop. I’m a little older than are typical student,
But I could not wait to join in on the fun. >> All right. Taken across our our body and and growing up in the air. I just kind of spin it like on my fingers like we have to get it going for. Yeah, the best, Rick, I show people that’s
Pretty easy. It’s sort of on your shoulder and you put your arm out like a little cheap and you just look that way in through it. I’m doing a cartwheel. I just like for less. She’s for she’s a world champion. >> But the competition in Vegas fast approaching. I join Tara
And her mentor, Mike, for a practice for me. Mike here. The whole reason why Tara got into this. Can you tell us a little bit about that? >> Well, I’m a door for pizza and Kurd or cages. Just latched on to a son. It’s exciting. It’s about the love of pizza
Making. And this is a representation of that. >> So are we going to get a chance to see the flow rate team? I mean, I guess I guess we can do it. Kara uses silicone goes to practice. They create the feel of acrobatic pizza, though, with out the flowery.
>> Transitioning from hand to hand with what will give her more points. Okay. And then going behind the back seamlessly. Some people really lean into one trick to try and make it last. 30 seconds of action going a trick per second. That’s a tough loss after signature move on, Billy.
Is making waves with her signature moves and meat pies. >> I couldn’t wait to make one of her fan favorites a chicken and waffle pizza. >> So you’re essentially taking the causes pizza and wings and you’re creating a. >> A child with them. My precious baby. Haha. This pizza
Uses a blend of margarine and butter as a base on top of all >> So this doesn’t have a sauce on. It doesn’t know. It’s just going to be like the oil and the butter. Olive oil is just going to be like a sheen to protect the do itself and the
Butter kind of melt and create. This little su pools will be perfect for when we put our waffles on, you know, just like so all of other baby is still getting in. >> With our buttery base ready, terror and Ayad boneless chicken wings and not such ease.
Then it was time for something sweet. >> Secret little ingredient. We’re going to. Yeah. It’s so wrong. It’s right. So a little bit of us. So kind of banks into the basin. 7 almost like caramelized is on there. >> The pizza base at 555 degrees until the crust turns
Golden Brown before the final topping. >> It’s snowing so good there. It smells like okay. This is James. >> We’ve got some ice ha -4 part there is on the Timbers pizza time year’s show. See that a combination of conch and fluff
With a little bit of that salty cheese and it’s just hot on the hot honey is good. It’s left. Haha. >> Of course I couldn’t leave Xaz without trying the famous pickle pizza. I can see Teenage Mutant Ninja Turtle. You. Haha. >> Here’s your hot slice of pizza.
Now that punch even if you’re pickle taste and the key now is it out? I never knew that a pickle on telework so well as I do my part. >> Before heading back to New York, I have one more pizza party to attend
>> terrorist groups out friends and fans of all ages who came to wish her well before the big competition. >> Taking it all the way back to where you first began. >> In the kitchen with your mom and grandma to where you are
Today, if they could see now, what do you think that it’s at? >> I would like to say that they’re definitely proud. I don’t think they would expect what I’m doing now compared to where I liked original game plan was in line. I think they
Would realize it’s not up to me as my life. It is my world and I love it. >> Tara placed second in the Masters after about a competition that and she can’t wait to come back and compete for the title again. >> Pizza is the ultimate comfort with so many styles,
Sauces and toppings. It’s truly impossible as Pete says it all over the years. So have the chef behind this eye on whether they’re cooking highs running from the house or going all out on skate. The women making pizzas today are creating more space at the table.
>> Back with one of our favorites, Valerie Bertinelli, who loves to share her family recipes and our Food Network show Valerie’s home cooking now in its 13th season and by the way, was nominated for a daytime Emmy this year. Yes, indeed. And she’s doing a little home cooking for us.
We love a simple summer dish. Yeah, this is great for the grill or you can do it in inside your kitchen. It doesn’t matter. But it’s a great little marinate. >> For Sam and you could also maybe put this on any other
Poke at you like chicken, tofu or whatever you like. So we have some lemon juice, right? Not that some wine. I’m sorry. So I want to has some oil and garlic clove. And here I got a little spice in us. What the chili flakes. And then we have
Some lemon zest really want that to lighten up your dish when he agrees that the greens, this is basil. Yeah. And here is some parsley, sir. Make like a little too. The sauce to meet hurry, right? Yeah, I know it’s yeah. So I just want to get
That was usually a not an oil and her. Okay. So get out. That’s when you get then I’m not going to do it all the way case. And then you you lay that over here over on top of your salmon and then you’re going to cut your salmon into bite-size
Pieces. Yeah, so what can you go by kind of tells you where you can do it all. And that’s because that way you put this at the end, like on the energy, put it in the big issue, going to dip it in. You can. But I’m just a I got so for
This session here, we’ve got looks like pepper per minute down there. That’s a look at the 7 American. It all nice and cold and that memo to all the stuff that you want to be gentle with these guys. So maybe not put those in. And
Then some of the let me get that in there, too, because you don’t want to break apart the you’re going put these here to cook on the grill. All delicious. Well, my leg and yeah, and then use it. So these are your we’ve got some
Already. Do you want to start with the you want to at least 4 pieces on there at your salmon sago salmon onion. Lemon said, yeah, I know all of you was really good. That the line. Absolutely amazing place. Yes, Don, you’re going you get
That on the grill pan and and you just let those go again. You don’t want to fight the grill and your fish because you want the fish to release really easily and jet Li. Yeah, haha, because it’s, you know, write a couple members like
Yourself and I actually like my 7. Well, that, yeah, you won it last time. Media can actually eat one of those sushi. But I was out what we want to make a nice lot to go with it. Yeah. One of my favorite vegetables. Us this is federal offense.
Yeah. I tell you what you want to do with I know I’m good the very careful. And just because I was like I think that means to me tell you just want to get you want to get to the nice thin. Yeah. Icing. See. So it really turns into a nice long
ISIS at falls. The yeah. Yeah. And kept it. Yeah, yes, Shannon. And then the final as a really nice kind of anise flavor to it. Dress addressing infant. And that’s like orange juice and oil are unions asked and some mustard because mustard, yes. And then you’ve got this beautiful these
Little from the deal on top of that. And then you mix that together and you serve it all together to make this early. If you want to make this the day before. So yes, try going to love it. >> Oh my God, Valerie, right. It’s like the perfect summer
Dinner. Yes. Haha friends who some of them are that area and some of them are past that area. She could do this with the thing. You can do this with salmon. You could do this with tofu, which is so yummy. I want to try to salad portion
And the south. It’s got a lot of saber between this weakness and that the first labor of love that all failure amazing right for this recipe. Head to today dot com slash food. Valerie Love you too. Unhappy. Haha will feel that.
>> Every time Eric repair stops by, we know we are in the presence of greatness. So happy to see you. Finally era your >> Do you feel like it’s time you are back. So we’re happy to have you. Thank you so much to tell us what, what are we going
To pick up some ramps because that in season is the beginning of the spring. So what we do, we take some ramps. We got going. But so fans, these wind, one golly, a white was yes, send we have with the bill so it can be to some sugar sugar.
We have water and western here with the leave is at the pickle. Anything, salt, sugar, water? Yes. Okay. And then we have the negative, of course, senator. And then we are going to put it here too. According to the how long does it take?
Typical set things up. Conf for about one-fifth of all of us to the quickest to gold took a hit. When you get that cooler than you keep its four-week and a free agent week like that, that you could keep it will time. Yeah, of course we’re
Going to OK. So that’s a good thing. Then we have some on your own and vote. We are going to add some fresh peas because the presidency is on this thing. So they’re not frozen. It’s not just the beginning of the season. So it’s a blessing
Because we have a sweet nearly 10 de I’m good at somewhat of a deflected by and maybe not does better about some a little bit. That is a 6 to 3 pounds. Just yeah. Well, just because for something related to cook for about 4, 5, minutes and then we end up with
The peas that that quickly and the attendant, if you want to try. And so there’s some pics we want to put what are these sugar snap peas not know the pieces have become yes, they so that we have signs of something. So we he spent
Seasoning with so okay and pepper and 50 law school and that about many. Yeah. What’s going on here? I like it because it somebody put from and but he’s not a regular that that’s been slightly only OK with we did. Yes. Our goal
In the oil boy, you know, you are going to vote. It’s going to do, OK? I want to thank that for now and that we’ve been at it for a full 5 minutes. 3.75. It. Where? Yeah. Where I like it made me to eye with Eric Repair
And the Mayo painted like a medium or no you can get my kids would do if you wish. But like and it started coming up. We’ll see you like Pinky peak. Yes, what? I’m going to tear it off the summer months. It’s going what you have to buy
I’m going to on top. You remember that? Because he could yet we putting them on talk like this. Let’s see how you to grind them up afterward. Yes, the truck stopped and they delicious. Lovely. Of course, the piece of going in the plate
Number. I mean, it’s simple, right? I think that is a great, great she healthy and lovely in life. Yes, guys. And it’s it’s 70 people would just like to vote from the piece. The say that about that because this is a good kind. Is that
The the Fresh Mint and Eric Mintz waiting to see what you’re doing, Eric? >> Sometimes traer it so hard that UK that yeah. And some 30 years at Lake Front of them think the best. >> Katie Lee Beagle Co host of Food Network’s The Kitchen has a simple she penned recipe.
>> We’ve got more than a million views when she first viral recipe. I mean, people love salmon. It turns out written a love. She pan recipes. Easy right eye that this is probably like my go-to Monday night recipes. We always try to get back into a kind of healthy eating. And yeah,
It feels like a healthy recipe and it’s so easy and fast and I love a she pan because there’s very little cleanup. Yes, well, I’m not into doing dishes. Yeah. >> With better when you get the whole deal on the one like you get your veggies in Iraq.
>> And all you have to do chop out some broccoli and some sweet potatoes. You want your sweet potatoes to be in queues and your broccoli can be, you know, a little bit on the medium side because you want everything. The cook at the
Same time on the sheet pan. Okay. So instead of buying and that’s always of salmon, we’re going to just do one big piece and you all have says supermarket to D scan it for this recipe. I do most the time I cook salmon with the skin on.
But for this one because you’ll see we’re going to add a sauce to it. I like it, OK? So I’m going to add a little bit of oil to our and fall. Yeah, and some salt and pepper and all I did was there for that coming up for me to find. So that’s
All we’re doing to it. And then we’re going to make our sauce because this is a honey mustard. And I didn’t even tell you all what we’re making his broccoli. I’ve got a full part of honey and I like to use a well. Yes, yes. Very making of
The Paris. That’s right. Your good? Yeah. Try and then mix it together. This goes right on top of the salmon. So simple. Some of that’s going around off. And that’s OK, because we’re going to mix that with our veggies. So will you take those veggies and scatter. Haha. Yeah. Haha. Wash your
Hands. Yeah, I watched earlier. All right. So that’s going to go into the oven on a parchment paper on because that makes a clean up a lot easier. That smart. But yeah, when you’re barely you want to use the elbows. Yeah. All right.
So put that in all of them. 425 degrees. It comes out like this beautiful. It’s very easy. We love it. Haha. 45 about 25 30 minutes now. If you want to do this hallways, cook your broccoli and sweet potatoes for about 10, 15 minutes. First,
Then actor salmon filets and cook at the rest of the way, because it will be a different cook time. All right. So you want to have some leftovers for lunch, a family? We’re going to make a little salmon salad here with a live in Cape Irvin to a
Cape or so we’ve got our work and then Dole’s asked end there and some capers and Dijon mustard. I don’t have for it. A little splash of white wine vinegar here now with get was get whisk it. And then we’re going to come down here to our
Salad. How beautiful just got bit of lettuce. I’ve got family sliced, celery. And here I’ve always got seller in my fridge. Some cucumbers going to coming to you can just use what? Yeah, that’s really Jenny said. You don’t cook what you’re doing. Great handball. Assemble a night job. All right. We’ve
Officially say that he’s okay. Occasionally offer caught, OK? All right. So we’re going to add our salmon in here. Just flake it up after it comes out and you can use canned spam of this. If you didn’t make the rest pay in canned salmon is a
Great to have around. If you want to add these veggies show, you can not have it right on its look at the address. Yeah. I’ve got some down here for you. Got to take take one of them. Have a bite. This is my large portions of sound.
I call it my troughs out. I was just a great out. Yeah. Yeah. Next live. Tell me what you think. That is delicious light and fresh and easy. So you have that for dinner. This far a large part of okay. I’m gonna take that home to my
Kids for dinner. If that’s okay with the before we go, that we have talked about a passion project of yours, a food bank here and New York. Yes, Food Bank for New York City. I’ve been working with them for years on their board and it’s
Just a great organization. We do. A project called the woman to woman campaign for raising awareness for different products that women need. It’s a great thing to raise awareness for. >> I’m doing good work as always for this recipe. By the way. And trust me you want this recipe could today dot com
Slash food. >> This morning on today, food we’re making j*** chicken salmon are seeing major grilled salmon with a twist from Chef Mama Queens. The cookbook Ma was way recipes and stories for Mama’s Kitchen has been a James Beard nominee. She’s behind the only black owned restaurant in Aspen, Colorado, Milo’s
Kitchen. My We to and the Crab Shack chef, great to have you. What a story you have. I mean, born in West Africa, you’ve lived on 3 continents. Studied in Europe. >> Chef Culinary school in Paris. How did you know that has been? You know, there’s 6800 people have spent all our
So much. You know, I was so for press, I saw Aspen and I’m like, Oh, my God, it’s so beautiful. It’s better then. Yeah, so I most often and you’ve been there since, well, early 2006 Ish, yes, 2002. And how’s the restaurant
Going? How do much to love it there? I love it. That’s home for me. It’s just one of the meals on the menu. Absolutely. I walk us through. It was 3 minutes here. So we have the j***. >> I’m sad. And so we’re going to start. We’ve all these
Ingredient. We going to do it. The marinade. Yeah. So you have your scallion here. He’s over there and we have yes, side of just a j***. Saw, go on the sides, Yahoo or so. You have all the ingredient here. So we have got all it. And I said, let me all right here.
And I’m going to Carla and this one for me. It was it was over a little not mang de. I can’t pay for it. All right. Time can you put your sauce on any protein any any? It’s such a great thing to add to that
Effect. Yeah. And then we put it. So I saw this with just one under water. yes, they’re they’re skinned. Yes, love does. Yeah, I just in so perfect. So waiver. What’s the reaction been to your sort of cultural cuisine that you bring a lot of that here? We haven’t asked what?
>> Yeah, I was put in the fridge as and okay. We have here around the grill. Right? It. Okay. >> So and then the so we’re going to grill the salmon none. >> All right. Let’s do it. This also some believe I love we’re going. We’re going to get to this also.
>> So grill that you don’t take it off the whole thing on the grill. The whole thing on the grill. You can pick it up from after going for the gold mocking them. But all in all, just get to that case have and Latin, right? So
Right and go, you do exactly what the all right, Ed one and oh, yeah. And then I’m falling toward. Yes. Yeah. Seamount role hours per fry at first. Okay. Haha had could you make the mango salsa thing this morning on our side?
>> How is that? The exhaust is that is just so high. >> Wow. Yeah, history. You can taste it. Although they’re not all the flavors. That is all there is beautiful and they all were lucky to have. Yeah. Finished products view to has to be, you know, it’s a dot com slash.
>> Okay. If you need a little inspiration for dinner tonight we have got a dish that you it’s packed with flavor and it’s good for you to it together. He was 15 years old and Penn. >> New York Avenue W now he’s consulting as a chef and
Forgers table here in Manhattan. You got the perfect summer meal first. We’re so happy. You’re here. You can find in guys. Thank you so much. I love your accent. First of all, did you know that Hood is favorite dishes salmon? Okay. So we’re going to see him and talk said, yeah, I’m going
To cut some in Texas today. >> And so it’s very easy. So we have a beautiful south mungo’s outside Little Spice. So yeah, haha says Coach >> We like the idea of a mango salsa because it kind of makes the game. Yes, it was against. Yes. Okay. So not like that.
Do that. Not like what you can about student. Not sure that, okay. >> All right. So we go into 2 small dice all so we want it account then. And then there’s your apartment. Neat, Olivia. >> Yes, some people have that thing where everything looks
Like it’s OK, so you dice it up? Yeah, we’re at it. We had a. >> So while, yes, yes, we are on in and we have some fresh citrus to a case that left one woman and was one of these.
This is a this is a nice to see that we do it for just able yeah, which is located on a inch of c students before the OK, we’ve got this. We’ve got that. We’ve got to. >> Yes, and you take that bottom part off of salmon,
You know, sometimes it is that, yes, yes. So if you can, we actually see if this team and we separate the cook this case. So we’ll make some of his Scott case for Tulsa. You’re going to put the year for this time of the genocide of the
Other side like that session called by God. >> His skills that save our K. >> All right. So so then we really could do something for about off 5 to 6 minutes. Not that long. Half minutes on each side to an afternoon. Okay at what’s happening in
This Passover T S so this a tortilla. So we have a a corn, tortilla horn. So you can also be put in the oiland here just to get that just couldn’t just like that. Yes, we wanted to get a little bit chart. Do not like that like this one case.
So now we come back here. We’re going, yes, let’s cook this cook. So, okay. So let me show I want to see if you guys come home to us and that we can. We can. We are very smart and show me
Your skills. Haha, some of the meals. And then I want to live of the Mango tango. Let’s you know, what are these these pickled onions that with these red ones? Yes, peoples and and what? Yes, this kid is. Thank you. about the tomatoes on the other plane that made for that?
Yeah, those are good. Have better job. So please whim. So when Lou’s thing was I was going to actually has to do it just it with any finish to get wet and renewal Levy on the matter. But to go by by Olivia. And this is what we want for
Dinner tonight. It’s amazing how could get without a Levy. A thank you to get today dot com slash. >> We’re going make a salmon nice wa sounds and why it is. He’s an amazing that she pan. So everything is going to be
Done right here. Very simple. First we’re going to do is win a slice of stuffing potatoes that want to go and do that for me. And then we’re going to at some garlic just less than half a civil service less than half. Now, this part is really
Important. Rex going to put he’s face down in this. Baking tray is garlic onion, olive oil, just fizzle. All right. And get our hands are oh, and don’t forget the salt pepper cousin of Internet will tell you if you don’t want
To say to them to go, I build put these face down. We’re going to roast these for about 15 to 20 minutes. Take them off. And then we’re going to add the salmon this part. I like to keep the salmon on. If you don’t know how to Cook
Said because you could like dried out right in afterwards with it. But it’s okay. If you do, I don’t keep salmon from drying out as are. Yeah, it’s like watching it. But also this skin actually has a fatty layer. And so when that’s on, it just doesn’t dry
Out. Oh, yeah. Exactly. Alright. Alright, sir. Action at some green beans around here. Cut. Plus the cherry tomatoes. Just all over the place. Yes, sir. Well, not all will Carson. This is for mom. We’ve got to do a little bit. And that put that in and around our common. Yes, yeah. And then
Put the tomatoes around there. There you go up and then a little bit of olive oil. Meanwhile, the hitters from what you cook them and their children are going to know they’re already cooked in there to take them off. And they actually look like this right over here. And there fully
Cooked could wish I was a nice crispy. I was county. All right. So we’re going to also, Kate, so we’re going to put this into the oven for about 10 minutes in the 12 minutes around 4.20. And then we’re like the last 2. Okay? We’re
Going to yeah. I mean, running back like the of a dry heat. People can use their imagination. All right. You go right here that that’s an oven now make the dressing. So we’re going to put Joan Garlic, anchovies and little mommy flavor. There you go. You’re not
Talking about some lemon and olive oil. A little bit of water. Yeah. And don’t forget the lemon zest. Yeah. Big bang. And then you can’t have nice. Well without boiled eggs. Ominous like these up. Even with this together, take a dressing.
I mean, this is these was that it didn’t raise e it looks Walmart means that? Yeah. I mean the know it means from nice for the first time, Francis. All right. Let’s build a real quick, alright or anything like that. Some romaine going to add and our cakes going to add an hour
Roast. That hate is, you know, and this road typically has will potatoes that these are going to be roasted. That’s why it’s cheap and the show. Yeah, he’s around and then with him, Carson would be doing okay. Yeah. Oh, yeah. Oh. There we go at in our green beans right here. Yeah. Our
Roasted tomatoes. Haha. And we go, boom, olives. Don’t put that right. And then that those sprinkle those olives and then at our flake salmon right there, I’m going to sell to the people at home. You add the salmon to a thanks so much >> Chocolate.
>> It’s a perfect combination of bitter, sweet, creamy and rich. For many chocolate isn’t just treat. It’s a sensory escape. I’m Elaine about sir. I’m a professional chef. Rescue developer, content, creator and Shopaholic. So I’m heading out to meet 2 women in the dating the chocolate industry and
Turning in everyday luxury into something truly extraordinary. >> Sometimes when I go into the farm with my clippers and I talked to the trains, I notice every detail in the tree. The flowers, the color. >> You dear Vasquez is the owner of Hacienda Shock.
A lot. This cow farm sits next to the L UK rainforest in Puerto Rico. What a beautiful place. Thank you. I made the right to learn how an ancient tropical fruit from the Amazon blossomed into 100 billion dollar global industry. >> There’s so many a romance and flavors and you can
Experience in chocolate bar. >> People have been eating cal for over 5,000 years. Turning this fruit into chocolate was perfected by the Mayans and Aztecs. They’re credited with the process of refining into a frothy chocolate beverage. After the brutal Spanish conquest of the Aztecs, the drink was brought to Europe due
To soaring demand across the continent. By the late 18, 100’s chocolate production had moved to Africa or labor was essentially free. Today. 60 1% of the world’s chocolate is grown on the Ivory Coast. Initially, the Spanish also tried to establish plantations in Puerto Rico, but they failed
Due to hurricane. It’s for centuries. Leftover cake has species were issued on island in the wild. In the late 1980’s amid fears of a global cookhouse shortage. The U.S. Department of Agriculture began researching these trees to find a variety that could produce more ponds.
>> The fall came out that at least 10 were very good for Puerto Rican or climate and they were chosen for their productivity resistance to the safe and flavor. >> At that time you dear was in medical school, studying radiology. She opened her own clinic while raising 3 young
Children. But a b***** cancer diagnosis in 2005 changed everything. >> As a doctor, I think most myself. So it’s it’s very scary because your doctor, you know exactly what it means. >> You dear made several life changes to focus on recovery. She bought a few acres of undeveloped farmland to
Meditate, relax, and reconnect with her love of gardening. >> I think that once you connect to nature, everything in your emotional. >> Body starts to heal. She began growing various tropical fruit trees, including Dekalb. I started screaming to I thought I have paused. I have a chocolate in 2014. You dear won
A grant from the USDA and chocolate court as one of the Caribbean’s biggest producers to bring kick how farming back to Puerto Rico. She purchase more trees and able to expand her operation. >> Well, initially, when I got this far, it was a far us so we
Have trainings here that are probably more than 50, 60 years old are trails, go around those trees. >> Within 3 years, her first crop was ready, but tragedy struck. >> To watch the Puerto Rico underwater roofs ripped off trees toppled. >> We’ve had other hurricanes in Puerto Rico, but Maria was
Unreal. I still look at the pictures today and it’s been what, 6 years I feel like crying. >> It took 2 years to rebuild the farm. >> Actually, we do have trees that fell and a new branches came up and we just left them there because they’re so productive.
So that’s one thing I love about the training. It’s very silly and it’s very strong. I think I get very identified for that reason is I feel like we’re the same. >> Yeah, your resilience. A decade after her farm journey began dear was able to start selling for all the evidence.
Within a year, a special batch was entered into the cocoa of excellence awards in Italy. >> I had sold those things to come to us. So that call me >> Those be INS one, you dear out the Silver Award in 2021 inspired to do more. She built her own facility to process chocolate.
>> I might have the same tree in different farm and the soil and the climate is going to be to frame and there’s no way in thanks to similar thing any other place. >> Her dedication has led to 2 more cocoa of excellence awards for beans and fathers.
>> When you see your name as a lot of live putter we go on XM and other chocolate makers from all around the world. My heart just first. >> The deer is passionate about sharing her love for cats. Today she makes most of her money from tourism. What do you
Hope the tourists walk away from coming to the far West? >> Well, they learn what real chocolate is and where it comes from. When they go to go that we never thought what’s so difficult that helps them save or more. stunning hike featuring some of you do yours. Favorite plants
Like ginger and vanilla. But I was here for the cat, which is incredibly difficult to grow. These trees only thrive near the equator and they need lots of water. We have multiple showers during the day. So we don’t need any radiation for that reason to
Expect Lee what they need. The cat trees here are from different parts of south and Central America all with different flavors and aromas. When reading the chocolate bar itself, gee, you use a mixture of the pods. How does it work? It’s a blend of all the different varieties we have
Here. The cow fruit starts as a small flower that can only be pollinated by age fly. >> He opens in the morning, the mantras 24 hours to do his work. And then in that dust could pull in eyes can see at the composer. Here you go into every time you could go back
Here saying, oh, my gosh, so >> that that poor AZ a cop. I am shocked by how tiny and cute that is. Cau pause must be harvested by hand. So you dear put me to work. This is beautiful. >> So we’ve picked about a dozen pods. How much chocolate
Is a snake? Well, we always have one pound of chocolate. One Palmer chocolate should give us a few yeas 10 to 12 chocolate bars. I have a whole new appreciation for chocolate. I already really appreciate it off. And I just want to make that clear having this context. Every she did this.
>> Time to taste to the literal fruits of my labor. >> Oh, my gosh. This is crazy. It’s a slog to such. You’re not going to bite or just saw in. Yes, it’s it takes kind of like and settling. It tastes more like tropical fruit mango. Some people saying pineapple.
>> After they’re picked the pods head to the processing facility. The first step is fermentation wooden boxes are lined with banana leaves the field with the beans which ferments for up to 10 days. Yes, that’s insane. The smell is almost like Jeff, their air dried for about a week.
So tell me why you decided to drive them in the sun rather than use it the sheen or if he starts much more of the flavor. Most chocolate farmers sell their beings after fermentation of the roughly 6 million cattle farms around the world. Only a
Couple 100 make their own bars commercially. That’s because processing the dried beans requires expensive equipment, a special oven to roast the beans to bring out a nutty rich flavor. We do know roast and we want to preserve the floro and the 13 outs the beans are cracked into could counted,
Then crushed in ground into a creamy paste known as chocolate liqueur, depending on the type of chocolate being made. Cocoa butter, sugar and milk the ad. The mixture is cooled into large blocks and aged for up to 2 weeks just to make a bar. The block is melted back in this year.
>> And the temporary process is what gives it that sexy exactly and snapping is. >> The chocolate is then poured into plastic molds and refrigerated to heart. After all that work I was ready to finally taste year has awarded with that. Enjoying chocolate in different ways is an essential part of
The tour at Haas. The and the shock a lot years starts with a sip of history. First counted are added to a warm, not hot. A traditional device used by the Mayans and Aztecs to make hot chocolate. >> Using the force, your weight, the stones.
>> You want me to get in there and how meta. It almost feels like I’m burning rocks except the room makes it all the U.S. you dear adds Peppers just like the Mayans did. After 20 minutes of grinding the cookhouse starts to lighten. I thought I was nearly dot.
How much longer should I be doing? But 2 more hours. Okay. Great. Let’s have just kidding. You hear finishes the drink by mixing the cap east with water to make it foamy. She uses only neo a Mexican wooden wisc.
>> The foam was said to be the spirit of the so and it would connect the drinker of the chocolate with the pots. >> Cheers. Wow. This is unlike any how chocolate ever had. It’s definitely leaning more unsavory side of things. But I’m >> kind of obsess
Time to taste the chocolate bars with a visit to us. Not only as you hear a chocolate expert, but she’s deeply passionate about spirits. Torre goers can enjoy a chocolate pairing with a variety of spirits, including a Puerto Rican favorite locally crafted around.
>> The ramen to chocolate will give us a greater sensory experience than the separate radiant sleet. Right to choose like things that are grown in the same place. What grows together goes together. And so in this case, the sugar cane, it’s a tropical plant and make a call that training is a
Triple tree. >> You dear appears a 3 year-old on a hill with her award-winning white chocolate bar topped with cake. How and coffee beans? White chocolate is pretty controversial. What makes us special? >> This is a like chocolate where the powder mill that has
Come to the oven and it’s caramelize just place. The chopped plan came out and just let it melt a little bit. Well is open or even standards commission. >> The second round aged in a bourbon barrel is paired with 70% dark chocolate. I feel like it’s more for you and it’s a
Little bit more mellowed out. I say this is the perfect pair for someone that thinks they all loved or chocolate. That’s actually trying these together makes it more approachable. Like nothing I’ve ever tasted before you do yours. Chocolate is a love letter to the L UK rainforest. Every bite has a
Complex blend of floral and fruity notes imparted from the surrounding Florida through her hands-on process year celebrates to land on which this cow is. Graham. What do you love the most about this? >> Here in the far as I’m in the plantation, I feel like
It’s my real home. The scientific name. If you overlook a cop, that means of feel it’s got and Bruins food. So it’s team food of the gods. I think it is a a gift from nature. Take a month and there’s so many things we can do with chalk bad culinary recipe things. So.
>> It is a foot of times. Yes. Cheers to that in just a chocolate. Next up, I head back to New York to meet a pastry chef. Turning chocolate into edible. Art. Seeing fresh could have turned into chocolate. Only wet appetite. For more, I couldn’t wait to get back to New York to
Meet one chef designing showstopping confections. >> I’m John to thank. Don’t know versatility and endless possibilities of chocolate. I get to express my love for flavors, colors decide in our work. >> Suzanne, a unit is the founder and head chef of Stick
With Me Suites in New York City or yeah, I’m used to me. You know, she’s best known for her. Handmade bomb bombs there. Truly a treat for all the senses. With over 20 gorgeous and uniquely flavored varieties to choose from. I couldn’t wait
To see what sweet surprises Susanna had in store. I’m sure I have stunning these pieces of jewelry that you get to eat. Yes. So I have a few mine for you to try. >> Too much and FOX S and comments and very high. >> I was down 20. You did it. So maybe
If you take a bite you can look inside and see the layers. >> It looks like a tiny key lime pie now. >> The moment for me, it’s high black, sesame with mango and passion, fruit jam on top. So pretty this flavor was inspired by posting last sesame seeds with my grandmother.
>> Susanna the daughter of Korean immigrants was born and raised in Seattle with 2 working parents. Her grandmother was an integral part of her upbringing and one of her biggest inspirations when it comes to food. >> I remember my grandmother’s favorite line was heavy.
Yes, I just watch your hands move so gracefully as she prepared each dish and the Romans and the House for always so captivating. What were some of your grandma’s philosophies when it came to food? It’s about for it. Could table a set up with so many different little dishes. Would you say
That your grandmother’s love language was gift giving? Absolutely. It was cooking feeding people and giving people her delicious treats that should make. And that’s what you do here. >> how the heck did you end up in New York? The day my grandmother passed away. I felt like I had lost a part
Of my heart and I was actually not in the culinary world, but it was in that moment. I vow to my grandmother that want to be more like her and bring joy to people through food. Do you always have a passion for dessert? Yes, I ate chocolate
Every day. I don’t even know why my dad allowed me to do that. >> She has passion for Swedes. Took her to the pastry program at the International Culinary Center in New York City. After graduation, she landed ad French eatery cafe balloon.
>> What was it like breaking into the indusy as a woman who pivoted her career? It was marked by a lot of fear and some excitement. I was pretty quiet and reserved. But after working just light a few days in the kitchen, I quickly realized need to be more vocal and assertive.
>> Suzanne event honed her skills at Thomas Keller’s Michelin-starred per se developing an eye for precision. >> Talking or even smiling was not really encouraged. The kitchen was really quiet. Everyone was super focus in those high intensity environments. How did you keep your head held high?
>> I didn’t. I was alws down. I was. He’s woing. >> It was just really mentally and physically danding. But working 15 hour days didn’t deter Susanna. Her ultite goal was to be her own boss. In 2014, she opened her own shop. A cozy Nolita store called Stick witme. Her
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Rubin. Atudio and John Tate ar. fishjust think like a rely Ifa lazyercent grade like it. What is gointo be the easiest thing to do all it. Do you want to up that fast water? Not really going tbe unlike thsl, easy water.
>> Time for a quick sting less. ‘re just goingo swing straightack straightforward.and theg You can kind of feewhen the cuent tch is that go ahead d givet a shot. The die s cast. That’sigh>> Th. praise cominfrom Ashley, who’s beenpast decade.r the lebrity among outdoo Now e
Enthusst amassing a rge following on sial media where she goes by the handle. Bad ash for YouTube and Instagram pas archock full of how toideos and iniring content from her ny outdoor adventure. >> Can you explain to me some of t, you know, stereotypical
Experiens that you havhad that have been a little bit tough? Has it been a fisherman in this commity being a won and a male dominated sport? >> Pos challenges. Se people want me to stay in the lane. That isn my lane. I would like to see the outdoor instry be more welcoming to
Women. would like to saving more welcoming to women of color and people of color. I feel really proud to get to chip away at that on my own terms. >> Reconcting with the canals and they’re fishing. Traditions s been a journey forshley. She grew up removed from h
Tre living in hoare off the reseation with her mom and 2 siblings. >> And grew up in a really small community and move to a smaller counity. One stoplit in town sortf deal and you have 2 options. You get in trole or you go fishing fishing. I love that.
>> Why did your mom? She’s ries you off of the reservation. >>xperience a lot of adversity as a younger woman as a Native American woman. Anso some of that adversity caused her to be really protective of her kids and she wanted us to le our culture.
>> The canals are a maiarchal society. Women serve as e head of the household and often take on tral leadership role The women here also help with traditional food thering. Ashley grew up fishing with her mom, but didn’t always appreciate the cultural aning behind these trips. Tell me a
Little bit about how you met your tribal family. >> Sabout the time that I thought the driver, his license and I can take myself fishing, things really changed from a 5th. And so I woulkind of drive out to the reservation if you explore a little bit being out there among other calls,
Fishing for salmon. That’s everything that I needed. Yeah. And so that moment was fod study. >> John Tater Bryson, one of the first pressional guide she met on the reservation soon became her mentor. >> I was taught from a young age how to harvest helped and
Deer. This gets passed on to the younger people. So the traditional keep going. >> I think I got something. You definitely do. What a cutie. >> Ashley enjoy showcasing this beautiful place turning people. But she’s also made it her mission to call out the effects of climate change to this land.
>> What we’re seeing here, this is a big slide and we’re seeing a lot of this along a river and this is the effects of climate change. >> She’s currently earning a PhD in indigenous studies with plans to educate people about the tribes of the pmw and the environmental threats they face.
>> With the weather warming with different rain patterns, it changes the river, but it also changes where fish are going to be spending time. Fishing guides are like an indicator species because we’re the ones out of the river day in and day out were the ones who see changes happening really quickly.
>> Because of the climate threats to the canal, to the Biden administration, granted the tribe, 25 million dollars to help relocate members in flood-prone areas. >> You know, ancient village sites, this is burial ground sites. And so to see those places washed away, this is a
Really significant blow to us that yes, people are generally the first impacted by climate change, especially for situated right on the Pacific Ocean. >> Sustainability practices are 10 straight cannot 3 tribal run. Fish hatcheries help maintain the populations of salmon and trout species that call this river help
Every spring. Millions of salmon and steelhead are released from this hatcheries. >> So we were a few miles up river fishing, but now we’re here at the mouth. The Pacific Ocean is right on the other side of our fish house here. And this is where travel
Numbers come and set their nets and commercially fish for blue back sockeye. It’s the only place in the world where our blue box Qaeda run. So it’s an incredibly special fish to us. >> Commercial salmon fishing is a big part of the economy on
The rats. The most efficient way to get a big catch is by using a method called filmmagic. You’ll nets are placed near the mouth of the river to catch salmon by the gills as they head upstream. >> Well, a double trouble. That’s a huge one.
>> As a chef, I’ve cooked fish many different ways. But this was the freshest catch. I’ve ever tried cooking salmon the way her tribe has for generations is a cherished pastime for Ashley to celebrate her culture through food. >> The fish is a really wonderful, tasty Wally fashion,
Whose want to highlight the greatness that already lives here, a little bit of salt little bit of pepper. The flavor that we’re going to give. It really is going to come from the Calder Fire and the sear sticks. >> After the fish is on the pole, it supported with cedar
Sticks. Move in across the full way. >> The salmon cooks until it turns late paying another 5 minutes. Then it’s ready to serve. >> Now we can enjoy ourselves. Fish sticks. Let’s do it. >> Remembering a look at a normal fish. Check over again. Comes right off of that skin.
I really doesn’t mean anything else. Let the sun shine absa. >> After an incredible day of catching and cooking fish on the Canal River, it was time for a trip to be at Sunrise. My guide. Ashley us in travel biologist, Amazon ER ready to show me another local pastime digging for razor clams.
>> Can you tell me a little bit more about what we’re doing today? >> We are getting ready to have a home used eggs, subsistence eggs and commercial days of razor clams. And before we do that, we’ve got to go out and gets plant samples and test
Them to make sure there’s no talk to them and their self safer people. E. >> Pacific razor clams are a niche shellfish with an oblong shelf. They can grow up to 6 inches. They’re also a delicacy here and a major part of the canal diet.
>> So we’re going to use these spade tempered shovels. They’re kind of curves in a way that makes it easy for us to dig. The plans were going to head out to the surface. We’re going to look for clam shows. >> As we walked towards the serfass Lee points out small
Holes and dimples in the sand. These are known as plan shows evidence that razor clams are just beneath the surface. >> That looks like a good spot. >> Down here, they have their foot and that you can use to dig very quickly down into the sand.
>> He’s like I’m out of here. Thank you and goodbye. >> I got to tell you, even though it’s 05:00AM, all this razor clam digging is making me extremely hungry and ready. >> And they are as delicious as they are funded it.
>> It was finally time for me to see what all the fuss is really about. >> At nearby Ocean Crest Restaurant, Razor clams are in a new statement. Head chef Amanda Yeager has prepared a few of their signature dishes made with fresh local clans on
The menu. Panko crusted razor clam steak. Served with pickled onions and a chilly Aly. There’s also a razor clam omelet. Plus, a flatbread topped it and as housemade razor clam sausage. There’s a common misconception with large plans. You know what it takes, robbery. But this does not at all. That’s a lot
Of how it’s treated. It’s, you know, low and slow heat and that’s what it would maintain their flavor and texture. >> We respect. Wow, much everyone knows and loves to collect. This is so tender on the inside. You’re going to use him wrist next year. You’re not crying. She and acidity coming
On. And it is the perfect bite. >> As my time on the canal and comes to a close and already sad to leave this incredible place. >> Ultimately at the end of the day, you could say one thing to the people that are watching this, what what would you want
Them to know about you and about this? >> My very favorite piece about guiding is not actually the fishing. It is the way that it changes the way people started. Seeing the natural world tell a lot about history. It’s getting a lot of information. But I do know from my experience that
When people are there and experience it, they’re going to come cherry us. And that’s what I want the most. >> When it comes to high-end seafood, lobster is pretty much Maine is the largest lobster producer in the country with catchers here, harvesting over 100 million pounds of the crustacean every year.
>> I just always admired the fisherman. And to even be able to say that I’m a fisherman, just means so much to me. >> Sadie Samuels is the only female commercial lobster boat captain in the small town of Rockport. >> Heard starts before sunrise when she buys bait for her track.
>> So free to get this stunning place of work. >> With its rocky underwater terrain and cool waters year round, the Gulf of Maine is a perfect home for lobsters. The lobster industry here generate over 1 billion dollars for the state. But those big bucks aren’t made easily
Fishing for lobsters is one of the most dangerous professions. The fatality rate is 2.5 times the national average. >> Can you tell me a little bit more about how dangerous this job actually is? >> It’s one of the most dangerous jobs in the world is
The first funeral. Everyone to was one of the fishermen in my heart went out by himself and you got road like that. >> So yes, he drowned. Why do you stay? And this, despite all of the pack? >> An and dangers that you experience on a day-to-day basis.
>> I literally never imagine doing anything else of my entire life. >> Sadie’s passion for fishing stems from her childhood. Her father map Samuels has been catching lobsters for over 60 years. >> He was up before sunrise and out the door and then you get
Home and just work until dark and come in and eat dinner, pass them. So the only way to really hang out with them was if I wanted to like get involved in what he was doing and then I just walk around and I never loved.
>> When she was just 7, Sadie got her student lobster license. She began working right away. Dropping a couple traps offered adds vote for extra cash by age 14. She saved enough money to buy the boat she still fishes with today. >> I don’t think I fully considered that. It was like my
Careers are gonna be my career. Until a little bit later in life was like 14, 15. I love how you said later in life. When I was about 14, we’re 14. That is hilarious and amazing. >> After studying art in college CD, quickly return to a life at sea.
>> Like when I’m out here like the rest of the post today. >> Today, Sadie doesn’t just catch lobsters. She also dishes up fresh lobster rolls at her sea to table restaurant. Also named must be next. I would like you to walk me through your day from start to finish to land on.
>> So my average day is waking up around 4 o’clock or 8 before go to the boat. And then we hall about 250 trap straight up. The losses that we’re bringing over the restaurant and the restaurant close to 7. >> In Maine, just 15% of locks or licenses are held by women.
But anyone who catches lobsters is called a lobsterman which Sadie stands behind. >> How do you feel about that? Lobsterman? I’m very much on the side of like I’m a fisherman. I’m a lobsterman busted my b*** and paid. My does nothing to do really is to make sure.
>> Maine fishing was have strict limits on the number of traps. New lobstermen can set over time. They can acquire more traps but it can take several years to make a livable wage. >> How did you get savvy with making sure that you could function as
>> successful business? That’s actually how it started. Must be nice. Lobster is on Saturday. It is someone was looking for someone to tell officers of the farmers market. I started selling live lobsters there and that. >> Now we’re here to the trap. Limits are part of me and
Successful conservation efforts in the 90’s. There were around 37 million pounds of lobster in the Gulf of Maine. Today. It’s nearly 120 million pounds. >> Fisherman actually were the ones who started, but a lot of those practices. >> Those regulations impose strict sizing guidelines CD
Actually throws back many of the lobster. She catches. Small officers are too young for sale law. Many older large lobsters get thrown back to breed. she is the second straight over at means that someone else on her before with Exxon. >> A keeper lobster has a body that measures between 3 to 5
Inches. It can take a lobster about 7 years to reach that size. Finally, a lobster that was cast. Right? Climate change is making the size regulations more crucial than ever. The Gulf of Maine is one of the Earth’s fastest warming bodies of water which can make lobsters more
Vulnerable to disease and less likely to reproduce. >> Why is it so important to wear? So connected with nature and so connected with our environment that it like feels like our duty. >> At CDs, restaurant, she’s dedicated to sourcing her ingredients. Sustainably, the lobster chowder uses the seafood stock made from an
Invasive crab species. >> And she’s adding a new locally raised item to the menu. >> This season we’re adding in oysters and I’m super excited because we’re trying to focus as much as we can on female on farms. And also the quality of the seafood is like out. Stand it.
>> To get a sneak peek at her new menu, offering CD took me to meet farm manager. Bonita Johnson at Wright Co voiced are far too. So tell me a little bit more about these oysters. >> We’re a small operation here. And so you kind of
Everything by hand. Wow. And yeah, they’re raised with love. We tasted and yeah, it really can try to. I thought, you know, haha. >> Area and shares here so clean. >> I’ve never had anything like this before. I’m blown away. >> You don’t do anything in the working waterfront type
Industry unless you have a passion for it. And that’s really nice thing for us like it to share with each other. This is definitely my happy places. >> Back it must be nice. Ad is steaming are catch before picking meet for her signature locks for years.
I just had to know the secrets behind the CD Sauce, Lobster Roll. So how did you come up with the sauce? >> So I had plenty people say that and officer all the early morning, I kind of took that’s that you know what? I got to come up
With something that like packs a punch as a bit of a spice. >> It starts with shallots celery and parsley blended in a food processor. It then adds a not so secret blend of dried herbs and spices. >> Can you reveal what is this main line have Rica? The spicy part is tight.
>> A mix of lemon juice and rice wine vinegar kick up the backside and then there’s a generous squeeze of stone ground mustard. >> I just and the rest of us all well, and then I’m going to London for a little while. So that just seems totally.
>> That is court. And that is the safety side. >> CD packs each toasted bun with a hefty handful of lobster meat. Well, get this. You kidding me to finish a sprinkling of homegrown chats. I can’t wait to try that. And so on. Inspired by CDs,
Creativity, I wanted to make something special. A lobster BLT one, my favorite foods in the summer time is of the LT. And it really scream summer. And also what Scream Summer is if you see officer also, I figure. >> It pairs beautifully together. We’re starting with
Cherry tomatoes. And the reason why slice the tomatoes first is because cause I like to hit them with a little bit of salt. Yes, I’ve got a little flaky salt. And what this is going to do is it’s really just going to pull out all those flavors and
Make them taste as juicy and delicious as possible. This is my best pal nail. >> I spy semi mayo with grated garlic the juice and zest of a lemon, black, pepper and chives. It’s such an honor to like cope with the officer that you have caused. First of all,
Want to say thank you because this is like the coolest more than welcome. It is my job. This is you lovers dream so worth it to pieces. We’re then going to take a more just let us leave. That’s like the vote. That’s going to catch all that sauce for us.
>> Just add the lobster cherry tomatoes and a final sprinkle with chives. Why that is? >> Gorgeous. And there you go. The Lt Lobster. All. Haha. I love it. This might or it doesn’t part of the fun too. We’ve been saying this ad sauce a slam. I was having a hard
Time here was I am having a moment. But this one over him. Oh, my God. This is literally perfect. >> A dinner. I couldn’t wait to learn more from the women here who support each other through their passion for fresh local seafood.
>> When people see that this is a sea to table restaurant and then they find out that you ladies were the ones that actually caught and grew the food that is being served here. What do they see? >> I feel like people they’re super excited about it and
Really happy that they found us that they can taste it with the quality of our seafood or they’re in complete disbelief in Lake. Okay. Yeah, but your dad caught these. So they’re literally saying to you, no, this is a man’s job. Well, I think some people have been a little too shelter. Just
Haven’t gotten to see what us women can do. >> Him and it’s. >> Time to dig in again. That was up to people. This is going on the menu, by the way. >> Ladies, this is a dinner I will never forget. So I really
Can’t thank you enough for all of your hard work and making this happen. And thanks for hanging out with me. >> From the smoky salmon of the Queen. All nation to the water. Sweet lack serve me. I’m in awe of our nation’s most delicious.
But I’m most inspired by the women paving their own pass in this industry and ensuring future generations will have plenty of fish in the sea. >> Pizza, the Golden Cross, the tangy sauce. And not only to me, she’s it’s no surprise that this divine creation is one of
America’s most popular foods. But in the Calais petri as I’ve been to, it’s still pretty rare to see a woman tossing dough or attending a giant of it. I’m Elaine about sir. I’m a professional chef recipe developer and content creators. So I’m constantly curious about who is making my meals
Now. I’m heading out to meet the women breaking barriers in the pizza world today and creating more space for everyone at the table. Mankind has been eating flatbreads for centuries but the modern pizza was invented in Naples, Italy. It was popular among the working class needing meals that were quick
And cheap. When Queen Margherita of Savoy visited Naples in the late 18, 100’s chef Rafael Esposito served for a pie inspired by Italy’s national colors. The queen’s approval turn this Humble street food into a royal favorite. So you could say it was a woman who really put pizza on the world map.
>> I think is the law from the size is something I always say I think is a blogger. >> Georgia Capri show owns Manhattan’s Don Antonio known for its classic Neapolitan pies. While New York City has thousands of pizzeria’s very few are actually owned by women.
>> What do your guests say when they walk into the restaurant and they see a woman standing at the pizza oven making their pizza. So some of the people a really I can see from the phase this surprise. >> And being the key is the thing is there to see 2 of a
No. >> Pizza and it’s super fun. Georgia is one of only 2 women to ever win. One of Italy’s largest pizza competitions, a feat he accomplished at just 21 years old. Her victory surprised everyone including Georgia herself and wants to Tracy. My fight is signed for me.
Wait. So he signed you up to compete in this competition. Yeah, no idea. No idea. 0 idea. 5 minutes before the competition started the came to me and say all by the way, I set up for you what Georgia placed first in the classic
Pizza category cementing her love for the craft and giving her shop a major boost and never never even mentioned that I was in all I can we know was super happy. That moment. It was so unique. The goal is a member. It feel free to feel super light.
>> Growing up on a dairy farm in care. China. Italy in Georgia’s love for pizza started early. >> Tell me some of your earliest food memory. So my grandma there, for example, she was making pizza for me. Okay. Denis on the We just made a sauce. An Oregon us over the
Scene. That’s true. Grandma style pizza from a grandma herself. Georgia’s grandmother may have introduced or to pizza but it was her father Roberto Capri show that made it a true family obsession. Roberto left his family and moved to Naples to study the art of Pizza making Georgia was just 8 years
Old says she rarely saw him growing up by the early 2. Thousands. Roberto is culinary chops brought him to the U.S. his restaurant cast is touted as serving some of the best pizza in New York City. Did you ever think that you would end up in food one day? Never never.
>> Also in that first summer, I will be here. I come in a New York for knohe option for me to see to know my father and tool and this time when he was doing is stay with him. This is why it’s time to make pizza.
>> So Georgia moved to the states to reconnect with their father. Georgia was the only woman assembling pies in the kitchen. So she was motivated to prove she belongs. >> And also everybody on the cool water was make fun of me because I because I don’t know what to make pizza. I don’t
Cook a whole. Yeah, I’ll show you. >> She shadowed her father for 3 years. But Roberto wanted his daughter to train harder. He sent her to Naples to study with his former mentor. She was the only female apprentice in her class. What were the responses from other people
That were landing alongside you? Those men? >> So like they don’t they don’t feel that I can do all I can be successful. All I can be are, you know, reach a high level all in be up to something good. So the sale and they have the keys. So you stay hall.
>> Did you ever respond to them? Or did you just ignore them? >> I nor my pizza is my business card. >> Georgia return to the U.S. with a renewed determination to make pizza her profession. She opened on Antonio with her father in 2012.
>> When did you have that spark where you realized? Oh, my goodness. This is what I’m unity for my career. >> When I opened on time, you know so and I was really untouchable. Everything in the kitchen. Fine moment to say I need to be the best.
>> There’s this term going around right now called Napo baby where it’s the yeah, but he’s up. But well, you have really taken time to learn the craft and do the work to prove yourself. So do you feel like you’ve been able to move outside of your dad’s shadow? Know? Yeah.
>> Georgia says customers are still surprised that she’s running the shop these days. Not her famous father. >> In saw I lot daughter a little. You know, all pizza Micah. A fire pit to make it. >> After working 13 hour days for nearly a decade, she’s had
To take a step back with your first child on the way working in a kitchen. I can speak from experience. It is incredibly physically demanding. So how have you had to adapt as you’ve seen your body can? So a change coming? >> Shaw, he’s a day and hopefully also all before was
Really strong. I don’t mean to be on the sea but law. >> Today, 10% of people working in the food and hospitality industries have access to some type of parental leave. Georgia is keenly aware she’s in a unique position. >> I’m really lucky because I can organize myself on my job.
Good out there all night. All right. You’re you’re the boss. So you can call the shots. And that actually works here than yes. >> Don Antonio, I was ready to see this boss get to work. Italy just like the U.S. is home to many different regional Styles.
Georgia specializes in Neapolitan pizza, which is prized for its simplicity and high quality ingredients. The doe, the tomatoes, the types of cheese and the techniques are all strictly regulated by 2 associations based in Naples, Georgia used to train chefs with the Asus es una pizza,
All in the full autonomy. So I was ready to learn from a true peace aisle. What is the first step? So we saw with the tomato. >> Neapolitan says must be topped with tomatoes. Grown close. >> So basically I watched Ida. Well, that must feel that yes,
The base of the show uses water fresh cheese, salt and important double 0 flour which refers to a super fine. This show has been fermenting. 44, so you can see the bob luddy sold more than pizza because we see is that Bob across to the do is cut and shaped into little balls
Dressed for another 5 hours. All unused to start to make. This is someone enough. What if somebody falls? It’s so in all black pizza making up with is I just pushed it. >> Okay. Wow. And you can see all of that air is pushing out to create that crust.
It feels so after the DOE is stretched its time for the first step that made us all. >> So why is socking school? I always say so. >> It really, you know. And that’s a little salt here that traditional art. >> The pizza is finished with a handful of mozzarella and a
Generous drizzle. then it’s ready for the act. >> We need to go to the of it. >> The key to a stellar Neapolitan pizza is incredibly hard. Wood burning up in this one brought over from Italy burns and east scorching 900 degrees. So it only takes 2 minutes for the heist.
She is it. Oh, my goodness. Wow. This is to cross. You want from the bottom? I mean, you have that fun. She said I cannot handle how much flavor is in such simplicity as Don Antonio in New York City. I couldn’t wait to try Georgia’s award-winning on tomorrow. Fried.
>> Fry pizza is one of the old this heat shock. It wasn’t meant. Think the way that enables, you know, yes, I had no idea. So if you see the movie, this is the other end. The high. Will the Naples OK was fry on this street? Women
Are tied to fry pizza. Can you tell me a little bit more about that? Yes. So the women in the Naples area to try to help us and staying in some of the rain before for family. So they started to cry and so on the street. Amazing. So it really
All started with the women. Yeah. Yeah. >> Georgia fries. The same traditional do to a golden brown. Then she tops it with tomato sauce. Hakkari know basil and smoke. Buffalo mozzarella to get back to the melting cheese. She finishes the pie Melvin for less than a minute.
I looked so Poppy, it almost looks like the cop to it’s the loss to the cheetahs and simple. You got that crispy crust on the outside. But you’re still getting such a do you lights pull off the center? You need to try and these one-time there like I
Salute you and I had no idea that this exists. Despite her success in Georgia knows there’s still a long way to go when it comes to representation in the pizza world. In 2019, she helped co-found women in Pizza, an organization that helps support him connect chef’s restaurant owners and food entrepreneurs.
2 of Georgia’s closest friends from the group stopped by Don Antonio. >> The Friendship and at weekly ad is more with the type to lunch, the French that you can create in the award. >> Alexandra mortality was inspired to start the group after talking to many women in the restaurant world was shared
Experiences. Alexander, you talked about how women are often hidden in the to shops. Can you tell me a little bit more about that? >> Yeah, I think a lot of times women get slotted into the roles that people think their best fit for because you’re a
Woman may be using more nurturing. They want to invent a German or maybe you’re really good with people. They want to put us the hostess or somewhere in the product. But what you might be up to this making the pizza and you have to fight a
Lot harder for them to give you that space to prove yourself. >> Nicole Russell, a pizza maker who host the show Pizza Wars agrees. >> Women just have different challenges and different variants and to me than the average guy. And he’s like,
You know, one thing about being in women pizzas that a lot of times when we do that showed the malls, I’ll be the only woman with all the guys eyes and they’re just so dominant and like, you know, what also passionate about making pizza.
You know, we all can’t wait to just make the pizza, but sometimes you just got to up get out the way any. So I think at some point that, you know, you always hear about a grandma sliced actually see grandma representation. But you’re the
Brand was less than one of the where’s the grandma was known as a home, right? Well, bring on out. Yes. So that’s one of the pieces come about all of that just showcasing more, you know how much women are ports in this condition.
>> I think now there’s a lot more room where that are mentoring. Younger women and women are mentoring younger women and empowering the and it would be possible without women like Georgia. A whole. >> Here’s lady year. Yeah. One of the 2 women back.
>> Where I live in the Big Apple. There are plenty of incredible pizza restaurants with pretty much every type of slice of the match. But there’s a surprising place down south where folks are really looking out for something special. >> I want to be throwing down to be covered in flour pizza
Sauce. It’s kind of like my serenity. >> Welcome to Tulsa, Oklahoma, where the famed route 66 runs right into the historic downtown. The city is known for its art deco buildings and world-class museums, dedicated to music legends, Woody Guthrie and Bob Dylan. But unlike many visitors, I’m not here to dive into
Memorabilia. I’m here to Terre Haute. Rising star on the national pizza. Seem oh, my gosh. It’s all the time. Yeah, I’m obsess at the door. Master of this do had next that that look at this beautiful restaurant. So we’re just kind of. >> Late 80’s, early 90’s mean pizzeria. That’s what we love
That 90’s, baby. I’m all here and your 90’s, baby as well. Very fairly. >> A 26 years old. Terrill already owns 2 locations as as as pizza and Wings a brand she founded. The name is a nod to the infamous Joey’s out from The
Godfather. Part 2 here. Tear is putting her own spin on a classic pizza shop with some very nontraditional offerings. >> So these are all of our slice paws will usually keep like the basics and stuff. People come in a trial like,
Of course, pepper DJ sausage. And we kind of have some of our weird stuff going on, of course, Co Co PA. >> And believe it or not, is one of our best-selling pizza. No way. >> Tears started working in pizza when she was 16 honing
Her skills of local pizzerias before meeting her mentor might batch of and Lee’s pizza. A small piece empire in full. >> All right. And his brother were in now the restaurant all the time and he came in. He saw me throwing down every
Time you came and that’s when he saw me doing so. He is like >> You’re good at this. Are you learning? >> Good was an undersea. Mike. Recognize the terror had a natural talent for throwing do so. He started teaching her some basic acrobatic tricks. This is a real smart
Professional pizza acrobat. Stay in Tulsa World. A competition around the world during 3 to 5 minute choreographed routines. They’re judged on the number of tricks they perform and they’re difficult. One of the most well-known pizza competitions is a pizza games at Las Vegas’s Pizza Expo were frozen around the globe gathered. It’s great
This year. Terry is competing in her. >> 5th games as usual. She’ll be one of the only female competitors and even learn what pizza throwing was. I saw this guy that I worked with like my first-ever pizzeria kind of doing it again. They told me about Pizza Expo. And at that
Time it was just like a dream to go to Pizza Expo. >> Tara has come a long way since a disappointing last place finish at her first pizza games reflecting on that time. She says her head and heart were elsewhere. Grieving the loss of her mother, the woman who sparked her love for
Cooking as a child. >> As kind of phone, the like making food and stuff at home with my mom for my grandma long. One line of like the woman who co can making recipes and that’s kind of what we would leave like. Downpour kids, brains, cookbooks.
>> When terror returns to Vegas the following year she had a new purpose. >> I made the reason I was going there worth everything that I kind of put into it. When I placed first in the preliminaries, it was such like a powerful moment and actually fell on the anniversary.
Friendship passed away. I was like, oh, my gosh, like this is because you like, you know me. Yeah, it was kind of. But that moment was like, everything’s like paid off. >> When tears now wowing crowds, she’s busy making some of toll says most unique pizza. So we headed to her prep
Kitchen where 500 pounds of dough gets made into over 1000 pies every day. >> So our job, we’re going to start with a local no flour. And then we, of course, for yeas, salt and olive oil. Great. That’s way to kind of start do is by activating
These. Okay. So you activate it in some hot water, warm water like 101 is usually ideals. >> It’s going to smell really nice here very soon. Yes, so give it a waste. >> And then once we kind of with the use a pun here,
We’re going to put it to sleep in some ice water. That’s how you check the rainfall. It’s funny that the whole point of this is to. But the ISIS lead 109 more awake than ever with all this is on my fingers.
>> So this is pretty bubbly. So we got a nice little foam layer in there. And then we’ll just throw this in with our flower. We already got some do that. >> The next in this morning that chair uses for tricks doesn’t have any east. So it stays dense like Plato.
>> Back in sizes. It was time to learn some cost with a few new friends. Good guy. Good job, guys. Each month air holes in the making and throwing class for kids and parents at her shop. I’m a little older than are typical student,
But I could not wait to join in on the fun. >> All right. Taken across our our body and and growing up in the air. I just kind of spin it like on my fingers like we have to get it going for. Yeah, the best, Rick, I show people that’s
Pretty easy. It’s sort of on your shoulder and you put your arm out like a little cheap and you just look that way in through it. I’m doing a cartwheel. I just like for less. She’s for she’s a world champion. >> But the competition in Vegas fast approaching. I join Tara
And her mentor, Mike, for a practice for me. Mike here. The whole reason why Tara got into this. Can you tell us a little bit about that? >> Well, I’m a door for pizza and Kurd or cages. Just latched on to a son. It’s exciting. It’s about the love of pizza
Making. And this is a representation of that. >> So are we going to get a chance to see the flow rate team? I mean, I guess I guess we can do it. Kara uses silicone goes to practice. They create the feel of acrobatic pizza, though, with out the flowery.
>> Transitioning from hand to hand with what will give her more points. Okay. And then going behind the back seamlessly. Some people really lean into one trick to try and make it last. 30 seconds of action going a trick per second. That’s a tough loss after signature move on, Billy.
Is making waves with her signature moves and meat pies. >> I couldn’t wait to make one of her fan favorites a chicken and waffle pizza. >> So you’re essentially taking the causes pizza and wings and you’re creating a. >> A child with them. My precious baby. Haha. This pizza
Uses a blend of margarine and butter as a base on top of all >> So this doesn’t have a sauce on. It doesn’t know. It’s just going to be like the oil and the butter. Olive oil is just going to be like a sheen to protect the do itself and the
Butter kind of melt and create. This little su pools will be perfect for when we put our waffles on, you know, just like so all of other baby is still getting in. >> With our buttery base ready, terror and Ayad boneless chicken wings and not such ease.
Then it was time for something sweet. >> Secret little ingredient. We’re going to. Yeah. It’s so wrong. It’s right. So a little bit of us. So kind of banks into the basin. 7 almost like caramelized is on there. >> The pizza base at 555 degrees until the crust turns
Golden Brown before the final topping. >> It’s snowing so good there. It smells like okay. This is James. >> We’ve got some ice ha -4 part there is on the Timbers pizza time year’s show. See that a combination of conch and fluff
With a little bit of that salty cheese and it’s just hot on the hot honey is good. It’s left. Haha. >> Of course I couldn’t leave Xaz without trying the famous pickle pizza. I can see Teenage Mutant Ninja Turtle. You. Haha. >> Here’s your hot slice of pizza.
Now that punch even if you’re pickle taste and the key now is it out? I never knew that a pickle on telework so well as I do my part. >> Before heading back to New York, I have one more pizza party to attend
>> terrorist groups out friends and fans of all ages who came to wish her well before the big competition. >> Taking it all the way back to where you first began. >> In the kitchen with your mom and grandma to where you are
Today, if they could see now, what do you think that it’s at? >> I would like to say that they’re definitely proud. I don’t think they would expect what I’m doing now compared to where I liked original game plan was in line. I think they
Would realize it’s not up to me as my life. It is my world and I love it. >> Tara placed second in the Masters after about a competition that and she can’t wait to come back and compete for the title again. >> Pizza is the ultimate comfort with so many styles,
Sauces and toppings. It’s truly impossible as Pete says it all over the years. So have the chef behind this eye on whether they’re cooking highs running from the house or going all out on skate. The women making pizzas today are creating more space at the table.
>> Back with one of our favorites, Valerie Bertinelli, who loves to share her family recipes and our Food Network show Valerie’s home cooking now in its 13th season and by the way, was nominated for a daytime Emmy this year. Yes, indeed. And she’s doing a little home cooking for us.
We love a simple summer dish. Yeah, this is great for the grill or you can do it in inside your kitchen. It doesn’t matter. But it’s a great little marinate. >> For Sam and you could also maybe put this on any other
Poke at you like chicken, tofu or whatever you like. So we have some lemon juice, right? Not that some wine. I’m sorry. So I want to has some oil and garlic clove. And here I got a little spice in us. What the chili flakes. And then we have
Some lemon zest really want that to lighten up your dish when he agrees that the greens, this is basil. Yeah. And here is some parsley, sir. Make like a little too. The sauce to meet hurry, right? Yeah, I know it’s yeah. So I just want to get
That was usually a not an oil and her. Okay. So get out. That’s when you get then I’m not going to do it all the way case. And then you you lay that over here over on top of your salmon and then you’re going to cut your salmon into bite-size
Pieces. Yeah, so what can you go by kind of tells you where you can do it all. And that’s because that way you put this at the end, like on the energy, put it in the big issue, going to dip it in. You can. But I’m just a I got so for
This session here, we’ve got looks like pepper per minute down there. That’s a look at the 7 American. It all nice and cold and that memo to all the stuff that you want to be gentle with these guys. So maybe not put those in. And
Then some of the let me get that in there, too, because you don’t want to break apart the you’re going put these here to cook on the grill. All delicious. Well, my leg and yeah, and then use it. So these are your we’ve got some
Already. Do you want to start with the you want to at least 4 pieces on there at your salmon sago salmon onion. Lemon said, yeah, I know all of you was really good. That the line. Absolutely amazing place. Yes, Don, you’re going you get
That on the grill pan and and you just let those go again. You don’t want to fight the grill and your fish because you want the fish to release really easily and jet Li. Yeah, haha, because it’s, you know, write a couple members like
Yourself and I actually like my 7. Well, that, yeah, you won it last time. Media can actually eat one of those sushi. But I was out what we want to make a nice lot to go with it. Yeah. One of my favorite vegetables. Us this is federal offense.
Yeah. I tell you what you want to do with I know I’m good the very careful. And just because I was like I think that means to me tell you just want to get you want to get to the nice thin. Yeah. Icing. See. So it really turns into a nice long
ISIS at falls. The yeah. Yeah. And kept it. Yeah, yes, Shannon. And then the final as a really nice kind of anise flavor to it. Dress addressing infant. And that’s like orange juice and oil are unions asked and some mustard because mustard, yes. And then you’ve got this beautiful these
Little from the deal on top of that. And then you mix that together and you serve it all together to make this early. If you want to make this the day before. So yes, try going to love it. >> Oh my God, Valerie, right. It’s like the perfect summer
Dinner. Yes. Haha friends who some of them are that area and some of them are past that area. She could do this with the thing. You can do this with salmon. You could do this with tofu, which is so yummy. I want to try to salad portion
And the south. It’s got a lot of saber between this weakness and that the first labor of love that all failure amazing right for this recipe. Head to today dot com slash food. Valerie Love you too. Unhappy. Haha will feel that.
>> Every time Eric repair stops by, we know we are in the presence of greatness. So happy to see you. Finally era your >> Do you feel like it’s time you are back. So we’re happy to have you. Thank you so much to tell us what, what are we going
To pick up some ramps because that in season is the beginning of the spring. So what we do, we take some ramps. We got going. But so fans, these wind, one golly, a white was yes, send we have with the bill so it can be to some sugar sugar.
We have water and western here with the leave is at the pickle. Anything, salt, sugar, water? Yes. Okay. And then we have the negative, of course, senator. And then we are going to put it here too. According to the how long does it take?
Typical set things up. Conf for about one-fifth of all of us to the quickest to gold took a hit. When you get that cooler than you keep its four-week and a free agent week like that, that you could keep it will time. Yeah, of course we’re
Going to OK. So that’s a good thing. Then we have some on your own and vote. We are going to add some fresh peas because the presidency is on this thing. So they’re not frozen. It’s not just the beginning of the season. So it’s a blessing
Because we have a sweet nearly 10 de I’m good at somewhat of a deflected by and maybe not does better about some a little bit. That is a 6 to 3 pounds. Just yeah. Well, just because for something related to cook for about 4, 5, minutes and then we end up with
The peas that that quickly and the attendant, if you want to try. And so there’s some pics we want to put what are these sugar snap peas not know the pieces have become yes, they so that we have signs of something. So we he spent
Seasoning with so okay and pepper and 50 law school and that about many. Yeah. What’s going on here? I like it because it somebody put from and but he’s not a regular that that’s been slightly only OK with we did. Yes. Our goal
In the oil boy, you know, you are going to vote. It’s going to do, OK? I want to thank that for now and that we’ve been at it for a full 5 minutes. 3.75. It. Where? Yeah. Where I like it made me to eye with Eric Repair
And the Mayo painted like a medium or no you can get my kids would do if you wish. But like and it started coming up. We’ll see you like Pinky peak. Yes, what? I’m going to tear it off the summer months. It’s going what you have to buy
I’m going to on top. You remember that? Because he could yet we putting them on talk like this. Let’s see how you to grind them up afterward. Yes, the truck stopped and they delicious. Lovely. Of course, the piece of going in the plate
Number. I mean, it’s simple, right? I think that is a great, great she healthy and lovely in life. Yes, guys. And it’s it’s 70 people would just like to vote from the piece. The say that about that because this is a good kind. Is that
The the Fresh Mint and Eric Mintz waiting to see what you’re doing, Eric? >> Sometimes traer it so hard that UK that yeah. And some 30 years at Lake Front of them think the best. >> Katie Lee Beagle Co host of Food Network’s The Kitchen has a simple she penned recipe.
>> We’ve got more than a million views when she first viral recipe. I mean, people love salmon. It turns out written a love. She pan recipes. Easy right eye that this is probably like my go-to Monday night recipes. We always try to get back into a kind of healthy eating. And yeah,
It feels like a healthy recipe and it’s so easy and fast and I love a she pan because there’s very little cleanup. Yes, well, I’m not into doing dishes. Yeah. >> With better when you get the whole deal on the one like you get your veggies in Iraq.
>> And all you have to do chop out some broccoli and some sweet potatoes. You want your sweet potatoes to be in queues and your broccoli can be, you know, a little bit on the medium side because you want everything. The cook at the
Same time on the sheet pan. Okay. So instead of buying and that’s always of salmon, we’re going to just do one big piece and you all have says supermarket to D scan it for this recipe. I do most the time I cook salmon with the skin on.
But for this one because you’ll see we’re going to add a sauce to it. I like it, OK? So I’m going to add a little bit of oil to our and fall. Yeah, and some salt and pepper and all I did was there for that coming up for me to find. So that’s
All we’re doing to it. And then we’re going to make our sauce because this is a honey mustard. And I didn’t even tell you all what we’re making his broccoli. I’ve got a full part of honey and I like to use a well. Yes, yes. Very making of
The Paris. That’s right. Your good? Yeah. Try and then mix it together. This goes right on top of the salmon. So simple. Some of that’s going around off. And that’s OK, because we’re going to mix that with our veggies. So will you take those veggies and scatter. Haha. Yeah. Haha. Wash your
Hands. Yeah, I watched earlier. All right. So that’s going to go into the oven on a parchment paper on because that makes a clean up a lot easier. That smart. But yeah, when you’re barely you want to use the elbows. Yeah. All right.
So put that in all of them. 425 degrees. It comes out like this beautiful. It’s very easy. We love it. Haha. 45 about 25 30 minutes now. If you want to do this hallways, cook your broccoli and sweet potatoes for about 10, 15 minutes. First,
Then actor salmon filets and cook at the rest of the way, because it will be a different cook time. All right. So you want to have some leftovers for lunch, a family? We’re going to make a little salmon salad here with a live in Cape Irvin to a
Cape or so we’ve got our work and then Dole’s asked end there and some capers and Dijon mustard. I don’t have for it. A little splash of white wine vinegar here now with get was get whisk it. And then we’re going to come down here to our
Salad. How beautiful just got bit of lettuce. I’ve got family sliced, celery. And here I’ve always got seller in my fridge. Some cucumbers going to coming to you can just use what? Yeah, that’s really Jenny said. You don’t cook what you’re doing. Great handball. Assemble a night job. All right. We’ve
Officially say that he’s okay. Occasionally offer caught, OK? All right. So we’re going to add our salmon in here. Just flake it up after it comes out and you can use canned spam of this. If you didn’t make the rest pay in canned salmon is a
Great to have around. If you want to add these veggies show, you can not have it right on its look at the address. Yeah. I’ve got some down here for you. Got to take take one of them. Have a bite. This is my large portions of sound.
I call it my troughs out. I was just a great out. Yeah. Yeah. Next live. Tell me what you think. That is delicious light and fresh and easy. So you have that for dinner. This far a large part of okay. I’m gonna take that home to my
Kids for dinner. If that’s okay with the before we go, that we have talked about a passion project of yours, a food bank here and New York. Yes, Food Bank for New York City. I’ve been working with them for years on their board and it’s
Just a great organization. We do. A project called the woman to woman campaign for raising awareness for different products that women need. It’s a great thing to raise awareness for. >> I’m doing good work as always for this recipe. By the way. And trust me you want this recipe could today dot com
Slash food. >> This morning on today, food we’re making j*** chicken salmon are seeing major grilled salmon with a twist from Chef Mama Queens. The cookbook Ma was way recipes and stories for Mama’s Kitchen has been a James Beard nominee. She’s behind the only black owned restaurant in Aspen, Colorado, Milo’s
Kitchen. My We to and the Crab Shack chef, great to have you. What a story you have. I mean, born in West Africa, you’ve lived on 3 continents. Studied in Europe. >> Chef Culinary school in Paris. How did you know that has been? You know, there’s 6800 people have spent all our
So much. You know, I was so for press, I saw Aspen and I’m like, Oh, my God, it’s so beautiful. It’s better then. Yeah, so I most often and you’ve been there since, well, early 2006 Ish, yes, 2002. And how’s the restaurant
Going? How do much to love it there? I love it. That’s home for me. It’s just one of the meals on the menu. Absolutely. I walk us through. It was 3 minutes here. So we have the j***. >> I’m sad. And so we’re going to start. We’ve all these
Ingredient. We going to do it. The marinade. Yeah. So you have your scallion here. He’s over there and we have yes, side of just a j***. Saw, go on the sides, Yahoo or so. You have all the ingredient here. So we have got all it. And I said, let me all right here.
And I’m going to Carla and this one for me. It was it was over a little not mang de. I can’t pay for it. All right. Time can you put your sauce on any protein any any? It’s such a great thing to add to that
Effect. Yeah. And then we put it. So I saw this with just one under water. yes, they’re they’re skinned. Yes, love does. Yeah, I just in so perfect. So waiver. What’s the reaction been to your sort of cultural cuisine that you bring a lot of that here? We haven’t asked what?
>> Yeah, I was put in the fridge as and okay. We have here around the grill. Right? It. Okay. >> So and then the so we’re going to grill the salmon none. >> All right. Let’s do it. This also some believe I love we’re going. We’re going to get to this also.
>> So grill that you don’t take it off the whole thing on the grill. The whole thing on the grill. You can pick it up from after going for the gold mocking them. But all in all, just get to that case have and Latin, right? So
Right and go, you do exactly what the all right, Ed one and oh, yeah. And then I’m falling toward. Yes. Yeah. Seamount role hours per fry at first. Okay. Haha had could you make the mango salsa thing this morning on our side?
>> How is that? The exhaust is that is just so high. >> Wow. Yeah, history. You can taste it. Although they’re not all the flavors. That is all there is beautiful and they all were lucky to have. Yeah. Finished products view to has to be, you know, it’s a dot com slash.
>> Okay. If you need a little inspiration for dinner tonight we have got a dish that you it’s packed with flavor and it’s good for you to it together. He was 15 years old and Penn. >> New York Avenue W now he’s consulting as a chef and
Forgers table here in Manhattan. You got the perfect summer meal first. We’re so happy. You’re here. You can find in guys. Thank you so much. I love your accent. First of all, did you know that Hood is favorite dishes salmon? Okay. So we’re going to see him and talk said, yeah, I’m going
To cut some in Texas today. >> And so it’s very easy. So we have a beautiful south mungo’s outside Little Spice. So yeah, haha says Coach >> We like the idea of a mango salsa because it kind of makes the game. Yes, it was against. Yes. Okay. So not like that.
Do that. Not like what you can about student. Not sure that, okay. >> All right. So we go into 2 small dice all so we want it account then. And then there’s your apartment. Neat, Olivia. >> Yes, some people have that thing where everything looks
Like it’s OK, so you dice it up? Yeah, we’re at it. We had a. >> So while, yes, yes, we are on in and we have some fresh citrus to a case that left one woman and was one of these.
This is a this is a nice to see that we do it for just able yeah, which is located on a inch of c students before the OK, we’ve got this. We’ve got that. We’ve got to. >> Yes, and you take that bottom part off of salmon,
You know, sometimes it is that, yes, yes. So if you can, we actually see if this team and we separate the cook this case. So we’ll make some of his Scott case for Tulsa. You’re going to put the year for this time of the genocide of the
Other side like that session called by God. >> His skills that save our K. >> All right. So so then we really could do something for about off 5 to 6 minutes. Not that long. Half minutes on each side to an afternoon. Okay at what’s happening in
This Passover T S so this a tortilla. So we have a a corn, tortilla horn. So you can also be put in the oiland here just to get that just couldn’t just like that. Yes, we wanted to get a little bit chart. Do not like that like this one case.
So now we come back here. We’re going, yes, let’s cook this cook. So, okay. So let me show I want to see if you guys come home to us and that we can. We can. We are very smart and show me
Your skills. Haha, some of the meals. And then I want to live of the Mango tango. Let’s you know, what are these these pickled onions that with these red ones? Yes, peoples and and what? Yes, this kid is. Thank you. about the tomatoes on the other plane that made for that?
Yeah, those are good. Have better job. So please whim. So when Lou’s thing was I was going to actually has to do it just it with any finish to get wet and renewal Levy on the matter. But to go by by Olivia. And this is what we want for
Dinner tonight. It’s amazing how could get without a Levy. A thank you to get today dot com slash. >> We’re going make a salmon nice wa sounds and why it is. He’s an amazing that she pan. So everything is going to be
Done right here. Very simple. First we’re going to do is win a slice of stuffing potatoes that want to go and do that for me. And then we’re going to at some garlic just less than half a civil service less than half. Now, this part is really
Important. Rex going to put he’s face down in this. Baking tray is garlic onion, olive oil, just fizzle. All right. And get our hands are oh, and don’t forget the salt pepper cousin of Internet will tell you if you don’t want
To say to them to go, I build put these face down. We’re going to roast these for about 15 to 20 minutes. Take them off. And then we’re going to add the salmon this part. I like to keep the salmon on. If you don’t know how to Cook
Said because you could like dried out right in afterwards with it. But it’s okay. If you do, I don’t keep salmon from drying out as are. Yeah, it’s like watching it. But also this skin actually has a fatty layer. And so when that’s on, it just doesn’t dry
Out. Oh, yeah. Exactly. Alright. Alright, sir. Action at some green beans around here. Cut. Plus the cherry tomatoes. Just all over the place. Yes, sir. Well, not all will Carson. This is for mom. We’ve got to do a little bit. And that put that in and around our common. Yes, yeah. And then
Put the tomatoes around there. There you go up and then a little bit of olive oil. Meanwhile, the hitters from what you cook them and their children are going to know they’re already cooked in there to take them off. And they actually look like this right over here. And there fully
Cooked could wish I was a nice crispy. I was county. All right. So we’re going to also, Kate, so we’re going to put this into the oven for about 10 minutes in the 12 minutes around 4.20. And then we’re like the last 2. Okay? We’re
Going to yeah. I mean, running back like the of a dry heat. People can use their imagination. All right. You go right here that that’s an oven now make the dressing. So we’re going to put Joan Garlic, anchovies and little mommy flavor. There you go. You’re not
Talking about some lemon and olive oil. A little bit of water. Yeah. And don’t forget the lemon zest. Yeah. Big bang. And then you can’t have nice. Well without boiled eggs. Ominous like these up. Even with this together, take a dressing.
I mean, this is these was that it didn’t raise e it looks Walmart means that? Yeah. I mean the know it means from nice for the first time, Francis. All right. Let’s build a real quick, alright or anything like that. Some romaine going to add and our cakes going to add an hour
Roast. That hate is, you know, and this road typically has will potatoes that these are going to be roasted. That’s why it’s cheap and the show. Yeah, he’s around and then with him, Carson would be doing okay. Yeah. Oh, yeah. Oh. There we go at in our green beans right here. Yeah. Our
Roasted tomatoes. Haha. And we go, boom, olives. Don’t put that right. And then that those sprinkle those olives and then at our flake salmon right there, I’m going to sell to the people at home. You add the salmon to a thanks so much >> Chocolate.
>> It’s a perfect combination of bitter, sweet, creamy and rich. For many chocolate isn’t just treat. It’s a sensory escape. I’m Elaine about sir. I’m a professional chef. Rescue developer, content, creator and Shopaholic. So I’m heading out to meet 2 women in the dating the chocolate industry and
Turning in everyday luxury into something truly extraordinary. >> Sometimes when I go into the farm with my clippers and I talked to the trains, I notice every detail in the tree. The flowers, the color. >> You dear Vasquez is the owner of Hacienda Shock.
A lot. This cow farm sits next to the L UK rainforest in Puerto Rico. What a beautiful place. Thank you. I made the right to learn how an ancient tropical fruit from the Amazon blossomed into 100 billion dollar global industry. >> There’s so many a romance and flavors and you can
Experience in chocolate bar. >> People have been eating cal for over 5,000 years. Turning this fruit into chocolate was perfected by the Mayans and Aztecs. They’re credited with the process of refining into a frothy chocolate beverage. After the brutal Spanish conquest of the Aztecs, the drink was brought to Europe due
To soaring demand across the continent. By the late 18, 100’s chocolate production had moved to Africa or labor was essentially free. Today. 60 1% of the world’s chocolate is grown on the Ivory Coast. Initially, the Spanish also tried to establish plantations in Puerto Rico, but they failed
Due to hurricane. It’s for centuries. Leftover cake has species were issued on island in the wild. In the late 1980’s amid fears of a global cookhouse shortage. The U.S. Department of Agriculture began researching these trees to find a variety that could produce more ponds.
>> The fall came out that at least 10 were very good for Puerto Rican or climate and they were chosen for their productivity resistance to the safe and flavor. >> At that time you dear was in medical school, studying radiology. She opened her own clinic while raising 3 young
Children. But a b***** cancer diagnosis in 2005 changed everything. >> As a doctor, I think most myself. So it’s it’s very scary because your doctor, you know exactly what it means. >> You dear made several life changes to focus on recovery. She bought a few acres of undeveloped farmland to
Meditate, relax, and reconnect with her love of gardening. >> I think that once you connect to nature, everything in your emotional. >> Body starts to heal. She began growing various tropical fruit trees, including Dekalb. I started screaming to I thought I have paused. I have a chocolate in 2014. You dear won
A grant from the USDA and chocolate court as one of the Caribbean’s biggest producers to bring kick how farming back to Puerto Rico. She purchase more trees and able to expand her operation. >> Well, initially, when I got this far, it was a far us so we
Have trainings here that are probably more than 50, 60 years old are trails, go around those trees. >> Within 3 years, her first crop was ready, but tragedy struck. >> To watch the Puerto Rico underwater roofs ripped off trees toppled. >> We’ve had other hurricanes in Puerto Rico, but Maria was
Unreal. I still look at the pictures today and it’s been what, 6 years I feel like crying. >> It took 2 years to rebuild the farm. >> Actually, we do have trees that fell and a new branches came up and we just left them there because they’re so productive.
So that’s one thing I love about the training. It’s very silly and it’s very strong. I think I get very identified for that reason is I feel like we’re the same. >> Yeah, your resilience. A decade after her farm journey began dear was able to start selling for all the evidence.
Within a year, a special batch was entered into the cocoa of excellence awards in Italy. >> I had sold those things to come to us. So that call me >> Those be INS one, you dear out the Silver Award in 2021 inspired to do more. She built her own facility to process chocolate.
>> I might have the same tree in different farm and the soil and the climate is going to be to frame and there’s no way in thanks to similar thing any other place. >> Her dedication has led to 2 more cocoa of excellence awards for beans and fathers.
>> When you see your name as a lot of live putter we go on XM and other chocolate makers from all around the world. My heart just first. >> The deer is passionate about sharing her love for cats. Today she makes most of her money from tourism. What do you
Hope the tourists walk away from coming to the far West? >> Well, they learn what real chocolate is and where it comes from. When they go to go that we never thought what’s so difficult that helps them save or more. stunning hike featuring some of you do yours. Favorite plants
Like ginger and vanilla. But I was here for the cat, which is incredibly difficult to grow. These trees only thrive near the equator and they need lots of water. We have multiple showers during the day. So we don’t need any radiation for that reason to
Expect Lee what they need. The cat trees here are from different parts of south and Central America all with different flavors and aromas. When reading the chocolate bar itself, gee, you use a mixture of the pods. How does it work? It’s a blend of all the different varieties we have
Here. The cow fruit starts as a small flower that can only be pollinated by age fly. >> He opens in the morning, the mantras 24 hours to do his work. And then in that dust could pull in eyes can see at the composer. Here you go into every time you could go back
Here saying, oh, my gosh, so >> that that poor AZ a cop. I am shocked by how tiny and cute that is. Cau pause must be harvested by hand. So you dear put me to work. This is beautiful. >> So we’ve picked about a dozen pods. How much chocolate
Is a snake? Well, we always have one pound of chocolate. One Palmer chocolate should give us a few yeas 10 to 12 chocolate bars. I have a whole new appreciation for chocolate. I already really appreciate it off. And I just want to make that clear having this context. Every she did this.
>> Time to taste to the literal fruits of my labor. >> Oh, my gosh. This is crazy. It’s a slog to such. You’re not going to bite or just saw in. Yes, it’s it takes kind of like and settling. It tastes more like tropical fruit mango. Some people saying pineapple.
>> After they’re picked the pods head to the processing facility. The first step is fermentation wooden boxes are lined with banana leaves the field with the beans which ferments for up to 10 days. Yes, that’s insane. The smell is almost like Jeff, their air dried for about a week.
So tell me why you decided to drive them in the sun rather than use it the sheen or if he starts much more of the flavor. Most chocolate farmers sell their beings after fermentation of the roughly 6 million cattle farms around the world. Only a
Couple 100 make their own bars commercially. That’s because processing the dried beans requires expensive equipment, a special oven to roast the beans to bring out a nutty rich flavor. We do know roast and we want to preserve the floro and the 13 outs the beans are cracked into could counted,
Then crushed in ground into a creamy paste known as chocolate liqueur, depending on the type of chocolate being made. Cocoa butter, sugar and milk the ad. The mixture is cooled into large blocks and aged for up to 2 weeks just to make a bar. The block is melted back in this year.
>> And the temporary process is what gives it that sexy exactly and snapping is. >> The chocolate is then poured into plastic molds and refrigerated to heart. After all that work I was ready to finally taste year has awarded with that. Enjoying chocolate in different ways is an essential part of
The tour at Haas. The and the shock a lot years starts with a sip of history. First counted are added to a warm, not hot. A traditional device used by the Mayans and Aztecs to make hot chocolate. >> Using the force, your weight, the stones.
>> You want me to get in there and how meta. It almost feels like I’m burning rocks except the room makes it all the U.S. you dear adds Peppers just like the Mayans did. After 20 minutes of grinding the cookhouse starts to lighten. I thought I was nearly dot.
How much longer should I be doing? But 2 more hours. Okay. Great. Let’s have just kidding. You hear finishes the drink by mixing the cap east with water to make it foamy. She uses only neo a Mexican wooden wisc.
>> The foam was said to be the spirit of the so and it would connect the drinker of the chocolate with the pots. >> Cheers. Wow. This is unlike any how chocolate ever had. It’s definitely leaning more unsavory side of things. But I’m >> kind of obsess
Time to taste the chocolate bars with a visit to us. Not only as you hear a chocolate expert, but she’s deeply passionate about spirits. Torre goers can enjoy a chocolate pairing with a variety of spirits, including a Puerto Rican favorite locally crafted around.
>> The ramen to chocolate will give us a greater sensory experience than the separate radiant sleet. Right to choose like things that are grown in the same place. What grows together goes together. And so in this case, the sugar cane, it’s a tropical plant and make a call that training is a
Triple tree. >> You dear appears a 3 year-old on a hill with her award-winning white chocolate bar topped with cake. How and coffee beans? White chocolate is pretty controversial. What makes us special? >> This is a like chocolate where the powder mill that has
Come to the oven and it’s caramelize just place. The chopped plan came out and just let it melt a little bit. Well is open or even standards commission. >> The second round aged in a bourbon barrel is paired with 70% dark chocolate. I feel like it’s more for you and it’s a
Little bit more mellowed out. I say this is the perfect pair for someone that thinks they all loved or chocolate. That’s actually trying these together makes it more approachable. Like nothing I’ve ever tasted before you do yours. Chocolate is a love letter to the L UK rainforest. Every bite has a
Complex blend of floral and fruity notes imparted from the surrounding Florida through her hands-on process year celebrates to land on which this cow is. Graham. What do you love the most about this? >> Here in the far as I’m in the plantation, I feel like
It’s my real home. The scientific name. If you overlook a cop, that means of feel it’s got and Bruins food. So it’s team food of the gods. I think it is a a gift from nature. Take a month and there’s so many things we can do with chalk bad culinary recipe things. So.
>> It is a foot of times. Yes. Cheers to that in just a chocolate. Next up, I head back to New York to meet a pastry chef. Turning chocolate into edible. Art. Seeing fresh could have turned into chocolate. Only wet appetite. For more, I couldn’t wait to get back to New York to
Meet one chef designing showstopping confections. >> I’m John to thank. Don’t know versatility and endless possibilities of chocolate. I get to express my love for flavors, colors decide in our work. >> Suzanne, a unit is the founder and head chef of Stick
With Me Suites in New York City or yeah, I’m used to me. You know, she’s best known for her. Handmade bomb bombs there. Truly a treat for all the senses. With over 20 gorgeous and uniquely flavored varieties to choose from. I couldn’t wait
To see what sweet surprises Susanna had in store. I’m sure I have stunning these pieces of jewelry that you get to eat. Yes. So I have a few mine for you to try. >> Too much and FOX S and comments and very high. >> I was down 20. You did it. So maybe
If you take a bite you can look inside and see the layers. >> It looks like a tiny key lime pie now. >> The moment for me, it’s high black, sesame with mango and passion, fruit jam on top. So pretty this flavor was inspired by posting last sesame seeds with my grandmother.
>> Susanna the daughter of Korean immigrants was born and raised in Seattle with 2 working parents. Her grandmother was an integral part of her upbringing and one of her biggest inspirations when it comes to food. >> I remember my grandmother’s favorite line was heavy.
Yes, I just watch your hands move so gracefully as she prepared each dish and the Romans and the House for always so captivating. What were some of your grandma’s philosophies when it came to food? It’s about for it. Could table a set up with so many different little dishes. Would you say
That your grandmother’s love language was gift giving? Absolutely. It was cooking feeding people and giving people her delicious treats that should make. And that’s what you do here. >> how the heck did you end up in New York? The day my grandmother passed away. I felt like I had lost a part
Of my heart and I was actually not in the culinary world, but it was in that moment. I vow to my grandmother that want to be more like her and bring joy to people through food. Do you always have a passion for dessert? Yes, I ate chocolate
Every day. I don’t even know why my dad allowed me to do that. >> She has passion for Swedes. Took her to the pastry program at the International Culinary Center in New York City. After graduation, she landed a coveted job at the renowned French eatery cafe balloon.
>> What was it like breaking into the industry as a woman who pivoted her career? It was marked by a lot of fear and some excitement. I was pretty quiet and reserved. But after working just light a few days in the kitchen, I quickly realized need to be more vocal and assertive.
>> Suzanne event honed her skills at Thomas Keller’s Michelin-starred per se developing an eye for precision. >> Talking or even smiling was not really encouraged. The kitchen was really quiet. Everyone was super focus in those high intensity environments. How did you keep your head held high?
>> I didn’t. I was always down. I was. He’s working. >> It was just really mentally and physically demanding. >> But working 15 hour days didn’t deter Susanna. Her ultimate goal was to be her own boss. In 2014, she opened her own shop. A cozy Nolita store called Stick with me. Her
Mission to provide memorable gifting moments with elegant bites just like her grandmother. I feel like beautiful and delicious. Chocolate should be available for all of life’s special. Originally, all production and sales were run out of the Nolita store. But during the pandemic, when many food businesses face closure, Suzanne, as online sales spiked
City and opened her Brooklyn factory 2 years ago when she started out Susanna sold about 15,000 boxes year. Today, they’re on track to sell 70 that some people may not know that you have a second. Yes, and it’s in Korea. Yes, I really want to reconnect with my heritage and be able to
Share a new chocolate schools from New York City. Would South Korea? >> After factory Susanna believes that to do their best work, her staff needs to feel their best. I wanted a positive space for my staff. >> If you want to like bring storms and finding creative ideas, you need to
>> feel good. You. Even the industrial kitchen is laid out was shorter frames of mind. >> I basically felt the kitchen so that I could reach everything is are built for females shots, Susanna staff, which happens to be all women appreciates the environment
Fostered by their boss. She always wants to have a good life. Found 7. Never really want to ask front. >> They’re like places. Yeah, but I think definitely whatever. >> And if you value super in for Suzanne, also provides regular training sessions so employees can keep it can sing their skills
No longer confined by someone else’s rules. Susanna Kim, let her imagination. Run wild. >> With a lighter color, know chocolate, darker color, dark chocolate and white chocolate. Those are the 3 colors I got to use when I was working at per se. And so when
I left, I wanted to make it more color for one vibrant. >> That vibrancy is exactly why her bond bonds have received plenty of accolades. Even Oprah is a fan like any artist, Suzanne. And her team follow a painstaking process to create each bond and it starts with
The finest ingredients from around the world. >> We have to make a lot of orders from different places and different funds to get that perfect ingredients that we >> Vanilla beans sourced from to he did confections a more floral flavor. Matcha is hand carried from Japan and Buttery
Elliott. Peak hands are shift right from Georgia. It can take up to 2 days to make a batch of these intricate bond office. I know this is cheesy, but I feel like a kid in the candy stars, Anna. >> I couldn’t wait to put my bomb bomb making skills to the
Test with one of the shops bestsellers. So we’re going make the key camp. I bob on each bond, bond is decorated by hand. >> Susanna starts the process by splatter painting them all that. So we’re going make it rain. So I like to put my arms up a little bit higher
And then just let it gently drop. >> Next, it’s on to the tampering machine where Susanna creates the silky smooth chocolate shell. >> So the goal is to make sure that stock was inside the mall. The not outside the mosque. We’re going turn on the vibrating table is going to out
Time to break a perfect bill. Take a peek. Make sure it’s perfect that level and I’m really nervous. So we’re going at it. >> We’ve got to and the sides skies. This is he didn’t make it sensitive to temperature, humidity and time. Chocolate can be very difficult to work with. Many professional chefs,
Myself included a struggle to master this week. Suzanne is chocolate tears work with her for months to learn each step in the bomb bomb making process after the shells cool and set. It’s time to pay the layers of flavor for staff to sea salt caramel. When you fight, it’s almost like a clock.
>> Let’s see if I can handle this. Can you can do it? Alright, next step is filling it with a golden candied, pecans. All right. We made at Camp Grayling and now we’re going to take this in. What would you say? The most important step in the process
Is every step is the most important step in the process. Speaking like a Michelin pastry chef. Yeah. Haha. >> The field on bombs refrigerate to set and then it’s time for the final step. A double seal of chocolate creates a perfect uniform shell after a final rest in the climate control chocolate room.
It’s time for the big reveal. >> Kim said all those ones that are and she is a turnout goergia. Yes, these are so beautiful. Have that we taste all of our hard >> It’s just so text. Really satisfy after a hard day of making and tasting chocolate. I join
Suzanne. His team for what they call family. The ladies gather once a week to celebrate their successes and relish in this fierce female workforce. There’s a lot of kindness here. We all want to hear what the other ones have to say. What’s the best piece of advice that a chef?
>> Really focus on like your mental health so that when you come to work, you can be the best you can be. >> I could never show up to a dinner party empty. So I put my own spin on. One of Suzanne has 11 bon bons. The blacks signal inspired by her grandmother
Like so good. Yeah. Creating special memories with food is definitely something I’m all about. It’s that legacy of giving that continues to inspire Suzanne. >> What do you think your grandmother when think of this place? >> She was always proud of me out a green or a cup of water.
And she was say, oh, my God, this water that you bought from the taste like honey. So I know that she would be looking down and and feeling really happy about what I built here. >> I think we can all agree that chocolate is good for the
Soul. My sweet tooth is certainly satisfied. But it’s these ladies behind to be in court are making a lasting impression and taking chocolate to new heights from Puerto Rico to rate here in New York City. >> The women of the chocolate world know what it means to break the mold
>> The rush of the water. The thrill of the cash for many fishing isn’t just a hobby or careers. It’s a lifestyle in the U.S. women account for roughly 10% of commercial fishing. And but they’ve long played a vital role in the global seafood industry.
I’m Alina best or as a chef rescue developer and content creator. I’m always hungry to learn more about the people who keep our food systems running. So I’m heading out to the 2 women making waves in the fishing world and creating more space for everyone.
Welcome to the lush forest, expansive beaches and pristine rivers of Washington state’s Olympic Pacific Coast. Indigenous peoples have called these bountiful lands their home for millennia. The call to Indian Nation is one of many tribes that fish is once and for this year
As a non native, I’m fortunate to be invited to the Queen Reservation by fishing guide and tribal member Ashley Lewis. >> When I think about the rivers, the oceans, the lakes out here, when I think about is home. >> Actually comes from a long line of Native American to fish
These waters 40 years, an 18 50’s many tribes were forced to give up their land for white settlements but they retain fishing and hunting rights on. Traditionally it’s during the 1960’s as Washington CB and infringing on those rates. Native Americans staged a series of protests known as the shins. These protests led
To the landmark Supreme Court decision that protects needed fishing rights to this day. One activist at the forefront of that movement was joined in the class dubbed the Rosa Parks of the American you. Her advocacy has inspired generations of indigenous trail Blazers. >> My guide when they were forced to seeing their lands
For newcomers, their water scapes, the rivers, the lates. It makes so much sense that that was the thing that I know we have to have this because it’s so essential to who we are. >> When all tribal members have exclusive hunting and fishing
Rights on a portion of this river, I couldn’t wait to see Ashley’s favorite fishing spots with the help of fellow guides Rubin. A studio and John Tate are very sick. >> If you want to think like a fish, just think like a really
Lazy percent grade like it. What is going to be the easiest thing to do all is it. Do you want to go up that fast water? Not really going to be unlike the slow, easy water. >> Time for a quick casting lesson. We’re just going to swing straight back
And then we’re going to string straightforward. >> You can kind of feel when the current catch is that go ahead and give it a shot. >> That was a good cast. The die was cast. That’s high praise coming from Ashley, who’s been a guide here for the past decade.
Now she’s become something the celebrity among outdoor enthusiast amassing a large following on social media where she goes by the handle. Bad ash for YouTube and Instagram pages are chock full of how to videos and inspiring content from her many outdoor adventure.
>> Can you explain to me some of the, you know, stereotypical experiences that you have had that have been a little bit tough? Has it been a fisherman in this community being a woman and a male dominated sport? >> Poses challenges. Some people want me to stay in the
Lane. That isn’t my lane. I would like to see the outdoor industry be more welcoming to women. I would like to saving more welcoming to women of color and people of color. I feel really proud to get to chip away at that on my own terms.
>> Reconnecting with the canals and they’re fishing. Traditions has been a journey for Ashley. She grew up removed from her tribe living in how are off the reservation with her mom and 2 siblings. >> And grew up in a really small community and move to a
Smaller community. One stoplight in town sort of deal and you have 2 options. You get in trouble or you go fishing fishing. I love that. >> Why did your mom? She’s juries you off of the reservation. >> Experience a lot of adversity as a younger woman as
A Native American woman. And so some of that adversity caused her to be really protective of her kids and she wanted us to love our culture. >> The canals are a matriarchal society. Women serve as the head of the household and often take on tribal leadership
Roles. The women here also help with traditional food gathering. Ashley grew up fishing with her mom, but didn’t always appreciate the cultural meaning behind these trips. Tell me a little bit about how you met your tribal family. >> So about the time that I thought the driver, his license
And I can take myself fishing, things really changed from a 5th. And so I would kind of drive out to the reservation if you explore a little bit being out there among other calls, fishing for salmon. That’s everything that I needed. Yeah. And so that moment was found study.
>> John Tater Bryson, one of the first professional guide she met on the reservation soon became her mentor. >> I was taught from a young age how to harvest helped and deer. This gets passed on to the younger people. So the traditional keep going. >> I think I got something. You definitely do.
What a cutie. >> Ashley enjoy showcasing this beautiful place turning people. But she’s also made it her mission to call out the effects of climate change to this land. >> What we’re seeing here, this is a big slide and we’re seeing
A lot of this along a river and this is the effects of climate change. >> She’s currently earning a PhD in indigenous studies with plans to educate people about the tribes of the pmw and the environmental threats they face. >> With the weather warming with different rain patterns,
It changes the river, but it also changes where fish are going to be spending time. Fishing guides are like an indicator species because we’re the ones out of the river day in and day out were the ones who see changes happening really quickly.
>> Because of the climate threats to the canal, to the Biden administration, granted the tribe, 25 million dollars to help relocate members in flood-prone areas. >> You know, ancient village sites, this is burial ground sites. And so to see those places washed away, this is a
Really significant blow to us that yes, people are generally the first impacted by climate change, especially for situated right on the Pacific Ocean. >> Sustainability practices are 10 straight cannot 3 tribal run. Fish hatcheries help maintain the populations of salmon and trout species that call this river help
Every spring. Millions of salmon and steelhead are released from this hatcheries. >> So we were a few miles up river fishing, but now we’re here at the mouth. The Pacific Ocean is right on the other side of our fish house here. And this is where travel
Numbers come and set their nets and commercially fish for blue back sockeye. It’s the only place in the world where our blue box Qaeda run. So it’s an incredibly special fish to us. >> Commercial salmon fishing is a big part of the economy on
The rats. The most efficient way to get a big catch is by using a method called filmmagic. You’ll nets are placed near the mouth of the river to catch salmon by the gills as they head upstream. >> Well, a double trouble. That’s a huge one.
>> As a chef, I’ve cooked fish many different ways. But this was the freshest catch. I’ve ever tried cooking salmon the way her tribe has for generations is a cherished pastime for Ashley to celebrate her culture through food. >> The fish is a really wonderful, tasty Wally fashion,
Whose want to highlight the greatness that already lives here, a little bit of salt little bit of pepper. The flavor that we’re going to give. It really is going to come from the Calder Fire and the sear sticks. >> After the fish is on the pole, it supported with cedar
Sticks. Move in across the full way. >> The salmon cooks until it turns late paying another 5 minutes. Then it’s ready to serve. >> Now we can enjoy ourselves. Fish sticks. Let’s do it. >> Remembering a look at a normal fish. Check over again. Comes right off of that skin.
I really doesn’t mean anything else. Let the sun shine absa. >> After an incredible day of catching and cooking fish on the Canal River, it was time for a trip to be at Sunrise. My guide. Ashley us in travel biologist, Amazon ER ready to show me another local pastime digging for razor clams.
>> Can you tell me a little bit more about what we’re doing today? >> We are getting ready to have a home used eggs, subsistence eggs and commercial days of razor clams. And before we do that, we’ve got to go out and gets plant samples and test
Them to make sure there’s no talk to them and their self safer people. E. >> Pacific razor clams are a niche shellfish with an oblong shelf. They can grow up to 6 inches. They’re also a delicacy here and a major part of the canal diet.
>> So we’re going to use these spade tempered shovels. They’re kind of curves in a way that makes it easy for us to dig. The plans were going to head out to the surface. We’re going to look for clam shows. >> As we walked towards the serfass Lee points out small
Holes and dimples in the sand. These are known as plan shows evidence that razor clams are just beneath the surface. >> That looks like a good spot. >> Down here, they have their foot and that you can use to dig very quickly down into the sand.
>> He’s like I’m out of here. Thank you and goodbye. >> I got to tell you, even though it’s 05:00AM, all this razor clam digging is making me extremely hungry and ready. >> And they are as delicious as they are funded it.
>> It was finally time for me to see what all the fuss is really about. >> At nearby Ocean Crest Restaurant, Razor clams are in a new statement. Head chef Amanda Yeager has prepared a few of their signature dishes made with fresh local clans on
The menu. Panko crusted razor clam steak. Served with pickled onions and a chilly Aly. There’s also a razor clam omelet. Plus, a flatbread topped it and as housemade razor clam sausage. There’s a common misconception with large plans. You know what it takes, robbery. But this does not at all. That’s a lot
Of how it’s treated. It’s, you know, low and slow heat and that’s what it would maintain their flavor and texture. >> We respect. Wow, much everyone knows and loves to collect. This is so tender on the inside. You’re going to use him wrist next year. You’re not crying. She and acidity coming
On. And it is the perfect bite. >> As my time on the canal and comes to a close and already sad to leave this incredible place. >> Ultimately at the end of the day, you could say one thing to the people that are watching this, what what would you want
Them to know about you and about this? >> My very favorite piece about guiding is not actually the fishing. It is the way that it changes the way people started. Seeing the natural world tell a lot about history. It’s getting a lot of information. But I do know from my experience that
When people are there and experience it, they’re going to come cherry us. And that’s what I want the most. >> When it comes to high-end seafood, lobster is pretty much Maine is the largest lobster producer in the country with catchers here, harvesting over 100 million pounds of the crustacean every year.
>> I just always admired the fisherman. And to even be able to say that I’m a fisherman, just means so much to me. >> Sadie Samuels is the only female commercial lobster boat captain in the small town of Rockport. >> Heard starts before sunrise when she buys bait for her track.
>> So free to get this stunning place of work. >> With its rocky underwater terrain and cool waters year round, the Gulf of Maine is a perfect home for lobsters. The lobster industry here generate over 1 billion dollars for the state. But those big bucks aren’t made easily
Fishing for lobsters is one of the most dangerous professions. The fatality rate is 2.5 times the national average. >> Can you tell me a little bit more about how dangerous this job actually is? >> It’s one of the most dangerous jobs in the world is
The first funeral. Everyone to was one of the fishermen in my heart went out by himself and you got road like that. >> So yes, he drowned. Why do you stay? And this, despite all of the pack? >> An and dangers that you experience on a day-to-day basis.
>> I literally never imagine doing anything else of my entire life. >> Sadie’s passion for fishing stems from her childhood. Her father map Samuels has been catching lobsters for over 60 years. >> He was up before sunrise and out the door and then you get
Home and just work until dark and come in and eat dinner, pass them. So the only way to really hang out with them was if I wanted to like get involved in what he was doing and then I just walk around and I never loved.
>> When she was just 7, Sadie got her student lobster license. She began working right away. Dropping a couple traps offered adds vote for extra cash by age 14. She saved enough money to buy the boat she still fishes with today. >> I don’t think I fully considered that. It was like my
Careers are gonna be my career. Until a little bit later in life was like 14, 15. I love how you said later in life. When I was about 14, we’re 14. That is hilarious and amazing. >> After studying art in college CD, quickly return to a life at sea.
>> Like when I’m out here like the rest of the post today. >> Today, Sadie doesn’t just catch lobsters. She also dishes up fresh lobster rolls at her sea to table restaurant. Also named must be next. I would like you to walk me through your day from start to finish to land on.
>> So my average day is waking up around 4 o’clock or 8 before go to the boat. And then we hall about 250 trap straight up. The losses that we’re bringing over the restaurant and the restaurant close to 7. >> In Maine, just 15% of locks or licenses are held by women.
But anyone who catches lobsters is called a lobsterman which Sadie stands behind. >> How do you feel about that? Lobsterman? I’m very much on the side of like I’m a fisherman. I’m a lobsterman busted my b*** and paid. My does nothing to do really is to make sure.
>> Maine fishing was have strict limits on the number of traps. New lobstermen can set over time. They can acquire more traps but it can take several years to make a livable wage. >> How did you get savvy with making sure that you could function as
>> successful business? That’s actually how it started. Must be nice. Lobster is on Saturday. It is someone was looking for someone to tell officers of the farmers market. I started selling live lobsters there and that. >> Now we’re here to the trap. Limits are part of me and
Successful conservation efforts in the 90’s. There were around 37 million pounds of lobster in the Gulf of Maine. Today. It’s nearly 120 million pounds. >> Fisherman actually were the ones who started, but a lot of those practices. >> Those regulations impose strict sizing guidelines CD
Actually throws back many of the lobster. She catches. Small officers are too young for sale law. Many older large lobsters get thrown back to breed. she is the second straight over at means that someone else on her before with Exxon. >> A keeper lobster has a body that measures between 3 to 5
Inches. It can take a lobster about 7 years to reach that size. Finally, a lobster that was cast. Right? Climate change is making the size regulations more crucial than ever. The Gulf of Maine is one of the Earth’s fastest warming bodies of water which can make lobsters more
Vulnerable to disease and less likely to reproduce. >> Why is it so important to wear? So connected with nature and so connected with our environment that it like feels like our duty. >> At CDs, restaurant, she’s dedicated to sourcing her ingredients. Sustainably, the lobster chowder uses the seafood stock made from an
Invasive crab species. >> And she’s adding a new locally raised item to the menu. >> This season we’re adding in oysters and I’m super excited because we’re trying to focus as much as we can on female on farms. And also the quality of the seafood is like out. Stand it.
>> To get a sneak peek at her new menu, offering CD took me to meet farm manager. Bonita Johnson at Wright Co voiced are far too. So tell me a little bit more about these oysters. >> We’re a small operation here. And so you kind of
Everything by hand. Wow. And yeah, they’re raised with love. We tasted and yeah, it really can try to. I thought, you know, haha. >> Area and shares here so clean. >> I’ve never had anything like this before. I’m blown away. >> You don’t do anything in the working waterfront type
Industry unless you have a passion for it. And that’s really nice thing for us like it to share with each other. This is definitely my happy places. >> Back it must be nice. Ad is steaming are catch before picking meet for her signature locks for years.
I just had to know the secrets behind the CD Sauce, Lobster Roll. So how did you come up with the sauce? >> So I had plenty people say that and officer all the early morning, I kind of took that’s that you know what? I got to come up
With something that like packs a punch as a bit of a spice. >> It starts with shallots celery and parsley blended in a food processor. It then adds a not so secret blend of dried herbs and spices. >> Can you reveal what is this main line have Rica? The spicy part is tight.
>> A mix of lemon juice and rice wine vinegar kick up the backside and then there’s a generous squeeze of stone ground mustard. >> I just and the rest of us all well, and then I’m going to London for a little while. So that just seems totally.
>> That is court. And that is the safety side. >> CD packs each toasted bun with a hefty handful of lobster meat. Well, get this. You kidding me to finish a sprinkling of homegrown chats. I can’t wait to try that. And so on. Inspired by CDs,
Creativity, I wanted to make something special. A lobster BLT one, my favorite foods in the summer time is of the LT. And it really scream summer. And also what Scream Summer is if you see officer also, I figure. >> It pairs beautifully together. We’re starting with
Cherry tomatoes. And the reason why slice the tomatoes first is because cause I like to hit them with a little bit of salt. Yes, I’ve got a little flaky salt. And what this is going to do is it’s really just going to pull out all those flavors and
Make them taste as juicy and delicious as possible. This is my best pal nail. >> I spy semi mayo with grated garlic the juice and zest of a lemon, black, pepper and chives. It’s such an honor to like cope with the officer that you have caused. First of all,
Want to say thank you because this is like the coolest more than welcome. It is my job. This is you lovers dream so worth it to pieces. We’re then going to take a more just let us leave. That’s like the vote. That’s going to catch all that sauce for us.
>> Just add the lobster cherry tomatoes and a final sprinkle with chives. Why that is? >> Gorgeous. And there you go. The Lt Lobster. All. Haha. I love it. This might or it doesn’t part of the fun too. We’ve been saying this ad sauce a slam. I was having a hard
Time here was I am having a moment. But this one over him. Oh, my God. This is literally perfect. >> A dinner. I couldn’t wait to learn more from the women here who support each other through their passion for fresh local seafood.
>> When people see that this is a sea to table restaurant and then they find out that you ladies were the ones that actually caught and grew the food that is being served here. What do they see? >> I feel like people they’re super excited about it and
Really happy that they found us that they can taste it with the quality of our seafood or they’re in complete disbelief in Lake. Okay. Yeah, but your dad caught these. So they’re literally saying to you, no, this is a man’s job. Well, I think some people have been a little too shelter. Just
Haven’t gotten to see what us women can do. >> Him and it’s. >> Time to dig in again. That was up to people. This is going on the menu, by the way. >> Ladies, this is a dinner I will never forget. So I really
Can’t thank you enough for all of your hard work and making this happen. And thanks for hanging out with me. >> From the smoky salmon of the Queen. All nation to the water. Sweet lack serve me. I’m in awe of our nation’s most delicious.
But I’m most inspired by the women paving their own pass in this industry and ensuring future generations will have plenty of fish in the sea. >> Pizza, the Golden Cross, the tangy sauce. And not only to me, she’s it’s no surprise that this divine creation is one of
America’s most popular foods. But in the Calais petri as I’ve been to, it’s still pretty rare to see a woman tossing dough or attending a giant of it. I’m Elaine about sir. I’m a professional chef recipe developer and content creators. So I’m constantly curious about who is making my meals
Now. I’m heading out to meet the women breaking barriers in the pizza world today and creating more space for everyone at the table. Mankind has been eating flatbreads for centuries but the modern pizza was invented in Naples, Italy. It was popular among the working class needing meals that were quick
And cheap. When Queen Margherita of Savoy visited Naples in the late 18, 100’s chef Rafael Esposito served for a pie inspired by Italy’s national colors. The queen’s approval turn this Humble street food into a royal favorite. So you could say it was a woman who really put pizza on the world map.
>> I think is the law from the size is something I always say I think is a blogger. >> Georgia Capri show owns Manhattan’s Don Antonio known for its classic Neapolitan pies. While New York City has thousands of pizzeria’s very few are actually owned by women.
>> What do your guests say when they walk into the restaurant and they see a woman standing at the pizza oven making their pizza. So some of the people a really I can see from the phase this surprise. >> And being the key is the thing is there to see 2 of a
No. >> Pizza and it’s super fun. Georgia is one of only 2 women to ever win. One of Italy’s largest pizza competitions, a feat he accomplished at just 21 years old. Her victory surprised everyone including Georgia herself and wants to Tracy. My fight is signed for me.
Wait. So he signed you up to compete in this competition. Yeah, no idea. No idea. 0 idea. 5 minutes before the competition started the came to me and say all by the way, I set up for you what Georgia placed first in the classic
Pizza category cementing her love for the craft and giving her shop a major boost and never never even mentioned that I was in all I can we know was super happy. That moment. It was so unique. The goal is a member. It feel free to feel super light.
>> Growing up on a dairy farm in care. China. Italy in Georgia’s love for pizza started early. >> Tell me some of your earliest food memory. So my grandma there, for example, she was making pizza for me. Okay. Denis on the We just made a sauce. An Oregon us over the
Scene. That’s true. Grandma style pizza from a grandma herself. Georgia’s grandmother may have introduced or to pizza but it was her father Roberto Capri show that made it a true family obsession. Roberto left his family and moved to Naples to study the art of Pizza making Georgia was just 8 years
Old says she rarely saw him growing up by the early 2. Thousands. Roberto is culinary chops brought him to the U.S. his restaurant cast is touted as serving some of the best pizza in New York City. Did you ever think that you would end up in food one day? Never never.
>> Also in that first summer, I will be here. I come in a New York for known in the Asian never imagined. So they on the option for me to see to know my father and tool and this time when he was doing is stay with him. This is why it’s time to
Make pizza. >> So Georgia moved to the states to reconnect with their father. Georgia was the only woman assembling pies in the kitchen. So she was motivated to prove she belongs. >> And also everybody on the cool water was make fun of me
Because I because I don’t know what to make pizza. I don’t cook a whole. Yeah, I’ll show you. >> She shadowed her father for 3 years. But Roberto wanted his daughter to train harder. He sent her to Naples to study with his former mentor. She was the only female apprentice in
Her class. What were the responses from other people that were landing alongside you? Those men? >> So like they don’t they don’t feel that I can do all I can be successful. All I can be are, you know, reach a high
Level all in be up to something good. So the sale and they have the keys. So you stay hall. >> Did you ever respond to them? Or did you just ignore them? >> I nor my pizza is my business card. >> Georgia return to the U.S. with a renewed determination to
Make pizza her profession. She opened on Antonio with her father in 2012. >> When did you have that spark where you realized? Oh, my goodness. This is what I’m unity for my career. >> When I opened on time, you know so and I was really
Untouchable. Everything in the kitchen. Fine moment to say I need to be the best. >> There’s this term going around right now called Napo baby where it’s the yeah, but he’s up. But well, you have really taken time to learn the craft and do the work to prove
Yourself. So do you feel like you’ve been able to move outside of your dad’s shadow? Know? Yeah. >> Georgia says customers are still surprised that she’s running the shop these days. Not her famous father. >> In saw I lot daughter a little. You know, all pizza Micah. A fire pit to make it.
>> After working 13 hour days for nearly a decade, she’s had to take a step back with your first child on the way working in a kitchen. I can speak from experience. It is incredibly physically demanding. So how have you had to adapt as you’ve seen your body can? So a change coming?
>> Shaw, he’s a day and hopefully also all before was really strong. I don’t mean to be on the sea but law. >> Today, 10% of people working in the food and hospitality industries have access to some type of parental leave. Georgia is keenly aware she’s in a unique position.
>> I’m really lucky because I can organize myself on my job. Good out there all night. All right. You’re you’re the boss. So you can call the shots. And that actually works here than yes. >> Don Antonio, I was ready to see this boss get to work.
Italy just like the U.S. is home to many different regional Styles. Georgia specializes in Neapolitan pizza, which is prized for its simplicity and high quality ingredients. The doe, the tomatoes, the types of cheese and the techniques are all strictly regulated by 2 associations based in Naples,
Georgia used to train chefs with the Asus es una pizza, all in the full autonomy. So I was ready to learn from a true peace aisle. What is the first step? So we saw with the tomato. >> Neapolitan says must be topped with tomatoes. Grown close.
>> So basically I watched Ida. Well, that must feel that yes, the base of the show uses water fresh cheese, salt and important double 0 flour which refers to a super fine. This show has been fermenting. 44, so you can see the
Bob luddy sold more than pizza because we see is that Bob across to the do is cut and shaped into little balls dressed for another 5 hours. All unused to start to make. This is someone enough. What if somebody falls? It’s
So in all black pizza making up with is I just pushed it. >> Okay. Wow. And you can see all of that air is pushing out to create that crust. It feels so after the DOE is stretched its time for the first step that made us all.
>> So why is socking school? I always say so. >> It really, you know. And that’s a little salt here that traditional art. >> The pizza is finished with a handful of mozzarella and a generous drizzle. then it’s ready for the act. >> We need to go to the of it.
>> The key to a stellar Neapolitan pizza is incredibly hard. Wood burning up in this one brought over from Italy burns and east scorching 900 degrees. So it only takes 2 minutes for the heist. She is it. Oh, my goodness. Wow. This is to cross. You want from the bottom?
I mean, you have that fun. She said I cannot handle how much flavor is in such simplicity as Don Antonio in New York City. I couldn’t wait to try Georgia’s award-winning on tomorrow. Fried. >> Fry pizza is one of the old this heat shock. It wasn’t
Meant. Think the way that enables, you know, yes, I had no idea. So if you see the movie, this is the other end. The high. Will the Naples OK was fry on this street? Women are tied to fry pizza. Can you tell me a little bit more about
That? Yes. So the women in the Naples area to try to help us and staying in some of the rain before for family. So they started to cry and so on the street. Amazing. So it really all started with the women. Yeah. Yeah. >> Georgia fries. The same traditional do to a golden
Brown. Then she tops it with tomato sauce. Hakkari know basil and smoke. Buffalo mozzarella to get back to the melting cheese. She finishes the pie Melvin for less than a minute. I looked so Poppy, it almost looks like the cop to it’s the loss to the cheetahs and simple. You got that crispy
Crust on the outside. But you’re still getting such a do you lights pull off the center? You need to try and these one-time there like I salute you and I had no idea that this exists. Despite her success in Georgia knows there’s still a long way
To go when it comes to representation in the pizza world. In 2019, she helped co-found women in Pizza, an organization that helps support him connect chef’s restaurant owners and food entrepreneurs. 2 of Georgia’s closest friends from the group stopped by Don Antonio.
>> The Friendship and at weekly ad is more with the type to lunch, the French that you can create in the award. >> Alexandra mortality was inspired to start the group after talking to many women in the restaurant world was shared experiences. Alexander, you talked about how women are often hidden in the
To shops. Can you tell me a little bit more about that? >> Yeah, I think a lot of times women get slotted into the roles that people think their best fit for because you’re a woman may be using more nurturing. They want to invent
A German or maybe you’re really good with people. They want to put us the hostess or somewhere in the product. But what you might be up to this making the pizza and you have to fight a lot harder for them to give you that space to prove yourself.
>> Nicole Russell, a pizza maker who host the show Pizza Wars agrees. >> Women just have different challenges and different variants and to me than the average guy. And he’s like, you know, one thing about being in women pizzas that a lot of
Times when we do that showed the malls, I’ll be the only woman with all the guys eyes and they’re just so dominant and like, you know, what also passionate about making pizza. You know, we all can’t wait to just make the pizza, but
Sometimes you just got to up get out the way any. So I think at some point that, you know, you always hear about a grandma sliced actually see grandma representation. But you’re the brand was less than one of the where’s the grandma was known
As a home, right? Well, bring on out. Yes. So that’s one of the pieces come about all of that just showcasing more, you know how much women are ports in this condition. >> I think now there’s a lot more room where that are mentoring. Younger women and women are mentoring younger
Women and empowering the and it would be possible without women like Georgia. A whole. >> Here’s lady year. Yeah. One of the 2 women back. >> Where I live in the Big Apple. There are plenty of incredible pizza restaurants with pretty much every type of slice of the match.
But there’s a surprising place down south where folks are really looking out for something special. >> I want to be throwing down to be covered in flour pizza sauce. It’s kind of like my serenity. >> Welcome to Tulsa, Oklahoma, where the famed route 66 runs
Right into the historic downtown. The city is known for its art deco buildings and world-class museums, dedicated to music legends, Woody Guthrie and Bob Dylan. But unlike many visitors, I’m not here to dive into memorabilia. I’m here to Terre Haute. Rising star on the national pizza. Seem
Oh, my gosh. It’s all the time. Yeah, I’m obsess at the door. Master of this do had next that that look at this beautiful restaurant. So we’re just kind of. >> Late 80’s, early 90’s mean pizzeria. That’s what we love that 90’s, baby. I’m all here and your 90’s, baby as well.
Very fairly. >> A 26 years old. Terrill already owns 2 locations as as as pizza and Wings a brand she founded. The name is a nod to the infamous Joey’s out from The Godfather. Part 2 here. Tear is putting her own spin on a classic pizza shop with some very nontraditional offerings.
>> So these are all of our slice paws will usually keep like the basics and stuff. People come in a trial like, of course, pepper DJ sausage. And we kind of have some of our weird stuff going on, of course, Co Co PA.
>> And believe it or not, is one of our best-selling pizza. No way. >> Tears started working in pizza when she was 16 honing her skills of local pizzerias before meeting her mentor might batch of and Lee’s pizza. A small piece empire in full.
>> All right. And his brother were in now the restaurant all the time and he came in. He saw me throwing down every time you came and that’s when he saw me doing so. He is like >> You’re good at this. Are you learning?
>> Good was an undersea. Mike. Recognize the terror had a natural talent for throwing do so. He started teaching her some basic acrobatic tricks. This is a real smart professional pizza acrobat. Stay in Tulsa World. A competition around the world during 3 to 5 minute
Choreographed routines. They’re judged on the number of tricks they perform and they’re difficult. One of the most well-known pizza competitions is a pizza games at Las Vegas’s Pizza Expo were frozen around the globe gathered. It’s great this year. Terry is competing in her.
>> 5th games as usual. She’ll be one of the only female competitors and even learn what pizza throwing was. I saw this guy that I worked with like my first-ever pizzeria kind of doing it again. They told me about Pizza Expo. And at that
Time it was just like a dream to go to Pizza Expo. >> Tara has come a long way since a disappointing last place finish at her first pizza games reflecting on that time. She says her head and heart were elsewhere. Grieving the loss of her mother, the woman who sparked her love for
Cooking as a child. >> As kind of phone, the like making food and stuff at home with my mom for my grandma long. One line of like the woman who co can making recipes and that’s kind of what we would leave like. Downpour kids, brains, cookbooks.
>> When terror returns to Vegas the following year she had a new purpose. >> I made the reason I was going there worth everything that I kind of put into it. When I placed first in the preliminaries, it was such like a powerful moment and actually fell on the anniversary.
Friendship passed away. I was like, oh, my gosh, like this is because you like, you know me. Yeah, it was kind of. But that moment was like, everything’s like paid off. >> When tears now wowing crowds, she’s busy making some of toll says most unique pizza. So we headed to her prep
Kitchen where 500 pounds of dough gets made into over 1000 pies every day. >> So our job, we’re going to start with a local no flour. And then we, of course, for yeas, salt and olive oil. Great. That’s way to kind of start do is by activating
These. Okay. So you activate it in some hot water, warm water like 101 is usually ideals. >> It’s going to smell really nice here very soon. Yes, so give it a waste. >> And then once we kind of with the use a pun here,
We’re going to put it to sleep in some ice water. That’s how you check the rainfall. It’s funny that the whole point of this is to. But the ISIS lead 109 more awake than ever with all this is on my fingers.
>> So this is pretty bubbly. So we got a nice little foam layer in there. And then we’ll just throw this in with our flower. We already got some do that. >> The next in this morning that chair uses for tricks doesn’t have any east. So it stays dense like Plato.
>> Back in sizes. It was time to learn some cost with a few new friends. Good guy. Good job, guys. Each month air holes in the making and throwing class for kids and parents at her shop. I’m a little older than are typical student,
But I could not wait to join in on the fun. >> All right. Taken across our our body and and growing up in the air. I just kind of spin it like on my fingers like we have to get it going for. Yeah, the best, Rick, I show people that’s
Pretty easy. It’s sort of on your shoulder and you put your arm out like a little cheap and you just look that way in through it. I’m doing a cartwheel. I just like for less. She’s for she’s a world champion. >> But the competition in Vegas fast approaching. I join Tara
And her mentor, Mike, for a practice for me. Mike here. The whole reason why Tara got into this. Can you tell us a little bit about that? >> Well, I’m a door for pizza and Kurd or cages. Just latched on to a son. It’s exciting. It’s about the love of pizza
Making. And this is a representation of that. >> So are we going to get a chance to see the flow rate team? I mean, I guess I guess we can do it. Kara uses silicone goes to practice. They create the feel of acrobatic pizza, though, with out the flowery.
>> Transitioning from hand to hand with what will give her more points. Okay. And then going behind the back seamlessly. Some people really lean into one trick to try and make it last. 30 seconds of action going a trick per second. That’s a tough loss after signature move on, Billy.
Is making waves with her signature moves and meat pies. >> I couldn’t wait to make one of her fan favorites a chicken and waffle pizza. >> So you’re essentially taking the causes pizza and wings and you’re creating a. >> A child with them. My precious baby. Haha. This pizza
Uses a blend of margarine and butter as a base on top of all >> So this doesn’t have a sauce on. It doesn’t know. It’s just going to be like the oil and the butter. Olive oil is just going to be like a sheen to protect the do itself and the
Butter kind of melt and create. This little su pools will be perfect for when we put our waffles on, you know, just like so all of other baby is still getting in. >> With our buttery base ready, terror and Ayad boneless chicken wings and not such ease.
Then it was time for something sweet. >> Secret little ingredient. We’re going to. Yeah. It’s so wrong. It’s right. So a little bit of us. So kind of banks into the basin. 7 almost like caramelized is on there. >> The pizza base at 555 degrees until the crust turns
Golden Brown before the final topping. >> It’s snowing so good there. It smells like okay. This is James. >> We’ve got some ice ha -4 part there is on the Timbers pizza time year’s show. See that a combination of conch and fluff
With a little bit of that salty cheese and it’s just hot on the hot honey is good. It’s left. Haha. >> Of course I couldn’t leave Xaz without trying the famous pickle pizza. I can see Teenage Mutant Ninja Turtle. You. Haha. >> Here’s your hot slice of pizza.
Now that punch even if you’re pickle taste and the key now is it out? I never knew that a pickle on telework so well as I do my part. >> Before heading back to New York, I have one more pizza party to attend
>> terrorist groups out friends and fans of all ages who came to wish her well before the big competition. >> Taking it all the way back to where you first began. >> In the kitchen with your mom and grandma to where you are
Today, if they could see now, what do you think that it’s at? >> I would like to say that they’re definitely proud. I don’t think they would expect what I’m doing now compared to where I liked original game plan was in line. I think they
Would realize it’s not up to me as my life. It is my world and I love it. >> Tara placed second in the Masters after about a competition that and she can’t wait to come back and compete for the title again. >> Pizza is the ultimate comfort with so many styles,
Sauces and toppings. It’s truly impossible as Pete says it all over the years. So have the chef behind this eye on whether they’re cooking highs running from the house or going all out on skate. The women making pizzas today are creating more space at the table.
>> Back with one of our favorites, Valerie Bertinelli, who loves to share her family recipes and our Food Network show Valerie’s home cooking now in its 13th season and by the way, was nominated for a daytime Emmy this year. Yes, indeed. And she’s doing a little home cooking for us.
We love a simple summer dish. Yeah, this is great for the grill or you can do it in inside your kitchen. It doesn’t matter. But it’s a great little marinate. >> For Sam and you could also maybe put this on any other
Poke at you like chicken, tofu or whatever you like. So we have some lemon juice, right? Not that some wine. I’m sorry. So I want to has some oil and garlic clove. And here I got a little spice in us. What the chili flakes. And then we have
Some lemon zest really want that to lighten up your dish when he agrees that the greens, this is basil. Yeah. And here is some parsley, sir. Make like a little too. The sauce to meet hurry, right? Yeah, I know it’s yeah. So I just want to get
That was usually a not an oil and her. Okay. So get out. That’s when you get then I’m not going to do it all the way case. And then you you lay that over here over on top of your salmon and then you’re going to cut your salmon into bite-size
Pieces. Yeah, so what can you go by kind of tells you where you can do it all. And that’s because that way you put this at the end, like on the energy, put it in the big issue, going to dip it in. You can. But I’m just a I got so for
This session here, we’ve got looks like pepper per minute down there. That’s a look at the 7 American. It all nice and cold and that memo to all the stuff that you want to be gentle with these guys. So maybe not put those in. And
Then some of the let me get that in there, too, because you don’t want to break apart the you’re going put these here to cook on the grill. All delicious. Well, my leg and yeah, and then use it. So these are your we’ve got some
Already. Do you want to start with the you want to at least 4 pieces on there at your salmon sago salmon onion. Lemon said, yeah, I know all of you was really good. That the line. Absolutely amazing place. Yes, Don, you’re going you get
That on the grill pan and and you just let those go again. You don’t want to fight the grill and your fish because you want the fish to release really easily and jet Li. Yeah, haha, because it’s, you know, write a couple members like
Yourself and I actually like my 7. Well, that, yeah, you won it last time. Media can actually eat one of those sushi. But I was out what we want to make a nice lot to go with it. Yeah. One of my favorite vegetables. Us this is federal offense.
Yeah. I tell you what you want to do with I know I’m good the very careful. And just because I was like I think that means to me tell you just want to get you want to get to the nice thin. Yeah. Icing. See. So it really turns into a nice long
ISIS at falls. The yeah. Yeah. And kept it. Yeah, yes, Shannon. And then the final as a really nice kind of anise flavor to it. Dress addressing infant. And that’s like orange juice and oil are unions asked and some mustard because mustard, yes. And then you’ve got this beautiful these
Little from the deal on top of that. And then you mix that together and you serve it all together to make this early. If you want to make this the day before. So yes, try going to love it. >> Oh my God, Valerie, right. It’s like the perfect summer
Dinner. Yes. Haha friends who some of them are that area and some of them are past that area. She could do this with the thing. You can do this with salmon. You could do this with tofu, which is so yummy. I want to try to salad portion
And the south. It’s got a lot of saber between this weakness and that the first labor of love that all failure amazing right for this recipe. Head to today dot com slash food. Valerie Love you too. Unhappy. Haha will feel that.
>> Every time Eric repair stops by, we know we are in the presence of greatness. So happy to see you. Finally era your >> Do you feel like it’s time you are back. So we’re happy to have you. Thank you so much to tell us what, what are we going
To pick up some ramps because that in season is the beginning of the spring. So what we do, we take some ramps. We got going. But so fans, these wind, one golly, a white was yes, send we have with the bill so it can be to some sugar sugar.
We have water and western here with the leave is at the pickle. Anything, salt, sugar, water? Yes. Okay. And then we have the negative, of course, senator. And then we are going to put it here too. According to the how long does it take?
Typical set things up. Conf for about one-fifth of all of us to the quickest to gold took a hit. When you get that cooler than you keep its four-week and a free agent week like that, that you could keep it will time. Yeah, of course we’re
Going to OK. So that’s a good thing. Then we have some on your own and vote. We are going to add some fresh peas because the presidency is on this thing. So they’re not frozen. It’s not just the beginning of the season. So it’s a blessing
Because we have a sweet nearly 10 de I’m good at somewhat of a deflected by and maybe not does better about some a little bit. That is a 6 to 3 pounds. Just yeah. Well, just because for something related to cook for about 4, 5, minutes and then we end up with
The peas that that quickly and the attendant, if you want to try. And so there’s some pics we want to put what are these sugar snap peas not know the pieces have become yes, they so that we have signs of something. So we he spent
Seasoning with so okay and pepper and 50 law school and that about many. Yeah. What’s going on here? I like it because it somebody put from and but he’s not a regular that that’s been slightly only OK with we did. Yes. Our goal
In the oil boy, you know, you are going to vote. It’s going to do, OK? I want to thank that for now and that we’ve been at it for a full 5 minutes. 3.75. It. Where? Yeah. Where I like it made me to eye with Eric Repair
And the Mayo painted like a medium or no you can get my kids would do if you wish. But like and it started coming up. We’ll see you like Pinky peak. Yes, what? I’m going to tear it off the summer months. It’s going what you have to buy
I’m going to on top. You remember that? Because he could yet we putting them on talk like this. Let’s see how you to grind them up afterward. Yes, the truck stopped and they delicious. Lovely. Of course, the piece of going in the plate
Number. I mean, it’s simple, right? I think that is a great, great she healthy and lovely in life. Yes, guys. And it’s it’s 70 people would just like to vote from the piece. The say that about that because this is a good kind. Is that
The the Fresh Mint and Eric Mintz waiting to see what you’re doing, Eric? >> Sometimes traer it so hard that UK that yeah. And some 30 years at Lake Front of them think the best. >> Katie Lee Beagle Co host of Food Network’s The Kitchen has a simple she penned recipe.
>> We’ve got more than a million views when she first viral recipe. I mean, people love salmon. It turns out written a love. She pan recipes. Easy right eye that this is probably like my go-to Monday night recipes. We always try to get back into a kind of healthy eating. And yeah,
It feels like a healthy recipe and it’s so easy and fast and I love a she pan because there’s very little cleanup. Yes, well, I’m not into doing dishes. Yeah. >> With better when you get the whole deal on the one like you get your veggies in Iraq.
>> And all you have to do chop out some broccoli and some sweet potatoes. You want your sweet potatoes to be in queues and your broccoli can be, you know, a little bit on the medium side because you want everything. The cook at the
Same time on the sheet pan. Okay. So instead of buying and that’s always of salmon, we’re going to just do one big piece and you all have says supermarket to D scan it for this recipe. I do most the time I cook salmon with the skin on.
But for this one because you’ll see we’re going to add a sauce to it. I like it, OK? So I’m going to add a little bit of oil to our and fall. Yeah, and some salt and pepper and all I did was there for that coming up for me to find. So that’s
All we’re doing to it. And then we’re going to make our sauce because this is a honey mustard. And I didn’t even tell you all what we’re making his broccoli. I’ve got a full part of honey and I like to use a well. Yes, yes. Very making of
The Paris. That’s right. Your good? Yeah. Try and then mix it together. This goes right on top of the salmon. So simple. Some of that’s going around off. And that’s OK, because we’re going to mix that with our veggies. So will you take those veggies and scatter. Haha. Yeah. Haha. Wash your
Hands. Yeah, I watched earlier. All right. So that’s going to go into the oven on a parchment paper on because that makes a clean up a lot easier. That smart. But yeah, when you’re barely you want to use the elbows. Yeah. All right.
So put that in all of them. 425 degrees. It comes out like this beautiful. It’s very easy. We love it. Haha. 45 about 25 30 minutes now. If you want to do this hallways, cook your broccoli and sweet potatoes for about 10, 15 minutes. First,
Then actor salmon filets and cook at the rest of the way, because it will be a different cook time. All right. So you want to have some leftovers for lunch, a family? We’re going to make a little salmon salad here with a live in Cape Irvin to a
Cape or so we’ve got our work and then Dole’s asked end there and some capers and Dijon mustard. I don’t have for it. A little splash of white wine vinegar here now with get was get whisk it. And then we’re going to come down here to our
Salad. How beautiful just got bit of lettuce. I’ve got family sliced, celery. And here I’ve always got seller in my fridge. Some cucumbers going to coming to you can just use what? Yeah, that’s really Jenny said. You don’t cook what you’re doing. Great handball. Assemble a night job. All right. We’ve
Officially say that he’s okay. Occasionally offer caught, OK? All right. So we’re going to add our salmon in here. Just flake it up after it comes out and you can use canned spam of this. If you didn’t make the rest pay in canned salmon is a
Great to have around. If you want to add these veggies show, you can not have it right on its look at the address. Yeah. I’ve got some down here for you. Got to take take one of them. Have a bite. This is my large portions of sound.
I call it my troughs out. I was just a great out. Yeah. Yeah. Next live. Tell me what you think. That is delicious light and fresh and easy. So you have that for dinner. This far a large part of okay. I’m gonna take that home to my
Kids for dinner. If that’s okay with the before we go, that we have talked about a passion project of yours, a food bank here and New York. Yes, Food Bank for New York City. I’ve been working with them for years on their board and it’s
Just a great organization. We do. A project called the woman to woman campaign for raising awareness for different products that women need. It’s a great thing to raise awareness for. >> I’m doing good work as always for this recipe. By the way. And trust me you want this recipe could today dot com
Slash food. >> This morning on today, food we’re making j*** chicken salmon are seeing major grilled salmon with a twist from Chef Mama Queens. The cookbook Ma was way recipes and stories for Mama’s Kitchen has been a James Beard nominee. She’s behind the only black owned restaurant in Aspen, Colorado, Milo’s
Kitchen. My We to and the Crab Shack chef, great to have you. What a story you have. I mean, born in West Africa, you’ve lived on 3 continents. Studied in Europe. >> Chef Culinary school in Paris. How did you know that has been? You know, there’s 6800 people have spent all our
So much. You know, I was so for press, I saw Aspen and I’m like, Oh, my God, it’s so beautiful. It’s better then. Yeah, so I most often and you’ve been there since, well, early 2006 Ish, yes, 2002. And how’s the restaurant
Going? How do much to love it there? I love it. That’s home for me. It’s just one of the meals on the menu. Absolutely. I walk us through. It was 3 minutes here. So we have the j***. >> I’m sad. And so we’re going to start. We’ve all these
Ingredient. We going to do it. The marinade. Yeah. So you have your scallion here. He’s over there and we have yes, side of just a j***. Saw, go on the sides, Yahoo or so. You have all the ingredient here. So we have got all it. And I said, let me all right here.
And I’m going to Carla and this one for me. It was it was over a little not mang de. I can’t pay for it. All right. Time can you put your sauce on any protein any any? It’s such a great thing to add to that
Effect. Yeah. And then we put it. So I saw this with just one under water. yes, they’re they’re skinned. Yes, love does. Yeah, I just in so perfect. So waiver. What’s the reaction been to your sort of cultural cuisine that you bring a lot of that here? We haven’t asked what?
>> Yeah, I was put in the fridge as and okay. We have here around the grill. Right? It. Okay. >> So and then the so we’re going to grill the salmon none. >> All right. Let’s do it. This also some believe I love we’re going. We’re going to get to this also.
>> So grill that you don’t take it off the whole thing on the grill. The whole thing on the grill. You can pick it up from after going for the gold mocking them. But all in all, just get to that case have and Latin, right? So
Right and go, you do exactly what the all right, Ed one and oh, yeah. And then I’m falling toward. Yes. Yeah. Seamount role hours per fry at first. Okay. Haha had could you make the mango salsa thing this morning on our side?
>> How is that? The exhaust is that is just so high. >> Wow. Yeah, history. You can taste it. Although they’re not all the flavors. That is all there is beautiful and they all were lucky to have. Yeah. Finished products view to has to be, you know, it’s a dot com slash.
>> Okay. If you need a little inspiration for dinner tonight we have got a dish that you it’s packed with flavor and it’s good for you to it together. He was 15 years old and Penn. >> New York Avenue W now he’s consulting as a chef and
Forgers table here in Manhattan. You got the perfect summer meal first. We’re so happy. You’re here. You can find in guys. Thank you so much. I love your accent. First of all, did you know that Hood is favorite dishes salmon? Okay. So we’re going to see him and talk said, yeah, I’m going
To cut some in Texas today. >> And so it’s very easy. So we have a beautiful south mungo’s outside Little Spice. So yeah, haha says Coach >> We like the idea of a mango salsa because it kind of makes the game. Yes, it was against. Yes. Okay. So not like that.
Do that. Not like what you can about student. Not sure that, okay. >> All right. So we go into 2 small dice all so we want it account then. And then there’s your apartment. Neat, Olivia. >> Yes, some people have that thing where everything looks
Like it’s OK, so you dice it up? Yeah, we’re at it. We had a. >> So while, yes, yes, we are on in and we have some fresh citrus to a case that left one woman and was one of these.
This is a this is a nice to see that we do it for just able yeah, which is located on a inch of c students before the OK, we’ve got this. We’ve got that. We’ve got to. >> Yes, and you take that bottom part off of salmon,
You know, sometimes it is that, yes, yes. So if you can, we actually see if this team and we separate the cook this case. So we’ll make some of his Scott case for Tulsa. You’re going to put the year for this time of the genocide of the
Other side like that session called by God. >> His skills that save our K. >> All right. So so then we really could do something for about off 5 to 6 minutes. Not that long. Half minutes on each side to an afternoon. Okay at what’s happening in
This Passover T S so this a tortilla. So we have a a corn, tortilla horn. So you can also be put in the oiland here just to get that just couldn’t just like that. Yes, we wanted to get a little bit chart. Do not like that like this one case.
So now we come back here. We’re going, yes, let’s cook this cook. So, okay. So let me show I want to see if you guys come home to us and that we can. We can. We are very smart and show me
Your skills. Haha, some of the meals. And then I want to live of the Mango tango. Let’s you know, what are these these pickled onions that with these red ones? Yes, peoples and and what? Yes, this kid is. Thank you. about the tomatoes on the other plane that made for that?
Yeah, those are good. Have better job. So please whim. So when Lou’s thing was I was going to actually has to do it just it with any finish to get wet and renewal Levy on the matter. But to go by by Olivia. And this is what we want for
Dinner tonight. It’s amazing how could get without a Levy. A thank you to get today dot com slash. >> We’re going make a salmon nice wa sounds and why it is.
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The poor us show.