Jane Pauley hosts our annual holiday broadcast exploring all things epicurean!
And to get you started:
RECIPES: “Sunday Morning” 2020 Food Issue recipe indexDelicious menu suggestions from top chefs, cookbook authors, food bloggers, celebrity cooks, and the editors of Bon Appétit magazine!
COVER STORY: The rise in Americans’ food insecurityCOVID-19 has deepened our nation’s hunger crisis. Since the pandemic started, as many as seven million people have enrolled in the federal government’s food stamp program, and many are relying on food banks for the first time to feed their families. Correspondent Lee Cowan visits San Antonio, Texas, to find out how charitable organizations there are stepping up to feed the demand.
For more info:
- San Antonio Food BankHow to donate to the San Antonio Food BankDiane Schanzenbach, director, Institute for Policy Research, Northwestern UniversityInner City Development, San AntonioHow to donate to Inner City DevelopmentWilliam Luther, San Antonio Express-News
Ready for a schmear.
CBS News
BREAKFAST: The basics of baking bagelsBeth George, a Lebanese-American lawyer, has a new title: Bagel consultant. She offers lessons in how to bake traditional New York-style bagels, as her company, BYOB Bagels, teaches restaurateurs and small business owners how to profit off the breakfast staple. Correspondent Martha Teichner finds out that baking the perfect bagel is not exactly a piece of cake.
For more info:
- BYOB Bagels, Fair Lawn, N.J.Goldilox Bagels, Medford, Mass.Jimmy & Joan’s New York, Gothenburg, Sweden (Facebook)
From the Campbell Collection of Soup Tureens at the Winterthur Museum in Winterthur, Del.
Winterthur Museum
SOUP: Soup tureen treasuresDelaware’s Winterthur Museum houses a historic collection of elegant, stylish or downright weird soup tureens – serving bowls that dish out status, artistry and whimsy. Correspondent Rita Braver reports.
For more info:
- Winterthur Museum, Winterthur, Del.“Campbell Collection of Soup Tureens” by Patricia A. Halfpenny and Donald L. Fennimore (Winterthur), in Trade Paperback format
According to legend, a tortellini is shaped like the naval of the goddess Venus.
CBS News
PASTA: Tortellini: Comfort food in any languageIn Italy, tortellini in broth is traditionally a comfort food for the holidays. In 2020, this comforting dish – so simple, yet complex – is welcome in any season. Correspondent Seth Doane visits restaurants in Florence and Bologna for lessons in how this pasta favorite is made.
For more info:
- Chef and cookbook author Rolando Beramendi (Instagram)Cammillo Trattoria, Florence (Facebook)Atti and Sons, Bologna
WORLD: Nourishing on a grand scale: One chef’s effort to feed IndiaAs the pandemic forced chef Vikas Khanna to put much of his cooking empire on hold, the Michelin star-winning restaurateur, cookbook author and TV host has mobilized an army half a world away to battle hunger in his native India. His #FeedIndia initiative has provided 50 million meals so far, all coordinated from his New York City apartment. Correspondent Jim Axelrod reports.
For more info:
Chef and restaurateur Marcus Samuelsson, author of “The Rise.”
CBS News
AMERICA: Celebrating Black influence on American cuisineChef Marcus Samuelsson’s new book, “The Rise,” is his recipe for a national conversation on the contributions of Black chefs and Black cooking to the American table. Mark Whitaker also talks food history with chef and restaurateur Edouardo Jordan and writer Jessica Harris.
For more info:
- Chef Marcus Samuelsson“The Rise: Black Cooks and the Soul of American Food – A Cookbook” by Marcus Samuelsson with Osayi Endolyn and Yewande Komolafe (Voracious), in Hardcover and eBook formats, available via Amazon and IndieboundJessica Harris (africooks.com)Chef Edouardo Jordan (Instagram)Salare Restaurant, SeattleJune Baby Restaurant, Seattle
Heirloom beans from Rancho Gordo.
CBS News
LEGUMES: Heirloom beans, from Napa Valley to your mailboxRancho Gordo, in California’s Napa Valley, doesn’t sell you garden-variety beans. Their heirloom beans, many from small Mexican villages where the seeds are revered like old family recipes, are a hit with upscale restaurants and a mail-order clientele. Correspondent Jonathan Vigliotti asks owner Steve Sando to spill the beans about his success.
For more info:
- Rancho Gordo, Napa, Calif.
SNACKS: America’s sweet spot for snacksOne in three people says they’re snacking more this year. It’s an increase for sure, but our appetite for snacks is nothing new. Correspondent Nancy Giles talks to food experts about how America developed this decades-long craving for snacks.
For more info:
- MoonpieFood writer and historian Nadia BerensteinFollow Nadia Berenstein on Twitter (@thebirdisgone)Food Politics by Marion Nestle (blog)
The Pekin Noodle Parlor in Butte, Montana, has been serving up Chinese food for nearly 110 years.
CBS News
BUSINESS: The oldest Chinese restaurant in AmericaThe oldest continuously-running Chinese restaurant in the United States, the Pekin Noodle Parlor, has been feeding customers in Butte, Montana, since 1911. Correspondent Luke Burbank visits the multi-generational family business and takes a step into culinary history.
For more info:
- Pekin Noodle Parlor, Butte, Mont. (Facebook)jennifer8lee.com
Photos graciously provided by Roadside Architecture
SUNDAY PROFILE: Kate Hudson on being a World Food Programme ambassador Every minute of the day, the people at the World Food Programme are trying to keep millions around the world from starving to death. Their work has earned the United Nations organization this year’s Nobel Peace Prize – and inspired actress and entrepreneur Kate Hudson to become a World Food Programme ambassador, using her platform to raise awareness about people in need. Correspondent Tracy Smith reports on Hudson’s role of a lifetime.
For more info:
- United Nations World Food ProgrammeFollow Kate Hudson on Facebook and Instagram
The oil from mint sprigs is extracted for use as flavoring.
CBS News
FLAVORING: Extracting the essence of mintWashington is the country’s largest producer of mint, the oil of which can be worth thousands of dollars more per barrel than crude oil. Correspondent Conor Knighton visits family farmers, and the processing company Labbeemint, whose extracts of peppermint, spearmint and other varieties are used in everything from candy and gum to toothpaste and mouthwash.
For more info:
- Labbeemint, White Swan, Wash.Washington Mint Growers Association
SPIRITS: Applejack, a spirit as old as the American RepublicThe Laird Family of New Jersey has been producing applejack, or apple brandy, for nine generations. Correspondent Mo Rocca drinks in the history of the alcoholic beverage that helped fortify a revolution, put at least one president in the White House, and is – even in these sobering times – keeping spirits up.
For more info:
Zola Bakes Rainbow Cookies.
Zola Bakes
TREATS: Rainbow cookies get a colorful twistThe rainbow cookie, a favorite tri-colored treat – traditionally made in honor of the Italian flag – gets a stylish update incorporating all the colors of the rainbow. New Yorker magazine contributor Kelefa Sanneh takes a bite.
For more info:
- Zola BakesCafé Ferrara, New York City
NATURE: Wild turkeys”Sunday Morning” takes us this Sunday before Thanksgiving among wild turkeys in a Toledo, Ohio park.
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