Series#7- Japanese foods1, #16- Japanese foods2 series #7 - Japanese foods 1 1. Shabushabu (thin slices of beef parboiled) 2. Fugu sashimi (sliced raw blowfish) sekihan 3. Grilled red sea bream Japanese sake 4.
Tempura 5. Hot pot with crab meat 6. Oden (Japanese hotchpotch) 7. Spanish mackerel broiled after being pickled in Saikyo-miso 8.
Smen (thin white Japanese noodles) 9. Sushi roll & inarizushi 10. Kamameshi
(traditional Japanese rice dish cooked in an iron pot) series#16 - Japanese foods 2 1. Osechi-ryri (traditional Japanese New Year foods) 2.
Temari Sushi 3. Funamori (sashimi boat) cold sake 4. Gydon (beef bowl) 5. Ikura don (a bowl of rice with salmon roe) 6.
Sea bream chazuke (pouring tea over cooked rice) 7. Yudofu (bean curd hot pot) 8. Udon noodle hot pot 9. Combo with croquette 10.
Translator: Peter van de Ven
Reviewer: Denise RQ. Thank you for joining me. On February, 8, 2012,
my father passed away. The truth is that was the day
his heart stopped beating.
For all intents and purposes,
my father had died years earlier. It started with memory lapses, and as time went on,
his memory failed more and more, and it got to the point
where he didn't know his own kids who came in to see him. His personality changed, and his ability to take care
of himself was completely gone. And...
If you could make a list of all the things
that could ever happen to you, the very last thing on your list,
at the very bottom of the list, the thing you want the least
is Alzheimer's disease, because when you lose your memory,
you lose everything. You lose everyone
who ever mattered to you. If you could look into the brain
of a person who has this disease, what you see is, between the brain cells
are these unusual looking structures. Beta-amyloid protein
comes out of the cells, and it accumulates
in these little meatball-like structures that are in front of you,
on a microscopic slide.
They shouldn't be there, and they are a hallmark
of Alzheimer's disease. This disease affects about half
of Americans by their mid 80s. You could say to your doctor, "OK, I don't want that.
What can I do to stop that?" Your doctor will say,
"Well, its old age and it's genetics." There's a gene - it's called
the APOE-[epsilon]4 allele. If you have this gene
from one parent, your risk is tripled; if you got it from both parents, your risk is 10 to 15 times
higher than it was before.
What's the answer? Get new parents? No, I don't think so. That's not it. So, I'm sorry: it's old age,
it's genes, period, that's it; there's not a darn thing you can do
just wait for it to happen. Or maybe not.
In Chicago, researchers
started something called the Chicago Health and Ageing Project. What they did was they looked
at what people in Chicago were eating. They did very careful dietary records
in hundreds and hundreds of people, and then they started to see
who, as the years go by, stayed mentally clear,
and who developed dementia. The first thing they keyed in on was something that I knew about as a kid
growing up in Fargo, North Dakota - My mom had five kids, we would run
down to the kitchen to the smell of bacon.
My mom would take a fork, and she'd stick it into the frying pan
and pull the hot bacon strips out and put them on
a paper towel to cool down, and when all the bacon was out of the pan,
she would carefully lift up that hot pan and pour the grease
into a jar to save it - that's good bacon grease,
you don't want to lose that! My mother would take that jar, and she would put it not in the refrigerator
but she'd put it on the shelf, because my mother knew
that as bacon grease cools down, what happens to it? It solidifies. And the fact that it's solid
at room temperature is a sign that bacon grease
is loaded with saturated fat, bad fat. We've known for a long time
that that raises cholesterol, and there's a lot of in bacon grease. And by the way, the next day, she'd spoon it back
into the frying pan and fry eggs in it; it's amazing any of her children
lived to adulthood.
That's the way we lived. The number one source of saturated fat
is actually not bacon, it's dairy products,
cheese, and milk, and so forth; and meat is number two. In Chicago, some people ate
relatively little saturated fat, around 13 grams a day, and others ate about twice that much, and the researchers just looked
at who developed Alzheimer's disease. And can I show you the figures? Here's the low group,
and there is the high group.
In other words, if you are avoiding
the bad fat, your risk was pretty low, but if you were tucking
into the cheese and the bacon strips, your risk was two,
three, or more-fold higher, Then they looked
not just at saturated fat, they looked at the fat
that's in doughnuts and pastries; you know what that is, that's trans fats
you'll see on the labels. They found the very same pattern
in there, too. So, the people who tended to avoid
the saturated fat and the trans fats, wanted to avoid them for cholesterol
and heart disease reasons, but they also seem to affect the brain. Then researchers in Finland said,
"Wait a minute, let's go further." There is a condition we call
mild cognitive impairment.
You're still yourself -
you're managing your checkbook, you're driving,
your friends know it's you - but you're having mental lapses,
especially for names and for words. They brought in over 1,000 adults,
they were 50 years old, and they looked at their diets. Then, as time went on, they looked to see who developed mild cognitive impairment. Some of these people
ate relatively little fat, some people ate a fair amount, and then they looked
at whose memory started to fail.
They found exactly the same pattern. In other words, it's not just,
"Will I get Alzheimer's disease?" But, "Will I just have
old age memory problems?" Well, what about that gene,
that APOE-[epsilon]4 allele the one that condemns you
to Alzheimer's disease? Well, they then redid the study,
and they focused only on those people, and some of these people ate
relatively little fat, some people ate more, and-- ...Exactly the same. In other words, if you are
avoiding the bad fats, even if you have the gene, your risk of developing
memory problems was cut by 80%. And this is my most important point: genes are not destiny.
Let's take another look in those plaques. We know there's beta amyloid protein,
but there's also iron and copper. Metals in my brain? That's right, there are metals in foods,
and they get into the brain. Now think about this:
I have a cast-iron pan, and we had a backyard barbecue,
and a week later, I remember, "Oh...
I left my frying pan on the picnic table,
and it rained last week." What happened to my pan? It rusted, and that rust is oxidation. Or you take a shiny new penny,
and does it stay shiny forever? No, it oxidizes too. Well, iron and copper
oxidize in your body, and as they do that, they cause the production
of what are called free radicals. You've heard of free radicals: free radicals are molecules that are swimming around
in your bloodstream, and they get into the brain,
and they act like sparks that seam through the connections
between one cell and the next.
So, how is this happening? Where am I getting all this iron?
Where am I getting all this copper? How can that be? How many people have a cast iron pan? Let me see hands. If that's your once a month pan,
I'm going to say, "Who cares?" But if it's every single day,
you're getting the iron into your food, and it's more iron than your body needs. Or copper pipes. Who has copper pipes? That water sits
in the copper pipes all night long, and in the morning
it goes into the coffee maker, and you're drinking that copper, you get more than you need, and it starts producing
these free radicals that go to the brain.
If you're a meat eater,
of especially liver, there's iron and copper
in those foods too. And we used to think, "Isn't that great?" Until we realized
iron is a double-edged sword. You need a little bit,
but if you have too much, it becomes toxic. Vitamins.
Vitamin manufacturers
put in vitamin A, and the B vitamins, and vitamin C, and vitamin D. And then they throw in iron and copper,
thinking, "Well, you need these," not recognizing you're already
getting enough in foods, and if they add it to your supplement,
you are getting too much. OK, so what am I saying? What I'm saying is aside from the fact
that the saturated fat and the trans fats will increase our risk,
these metals will, too, and they are causing sparks
to form in the brain, free radicals to form
that seam through the connections. And if that's the case,
then I need a fire extinguisher.
And we have one,
and it's called vitamin E. Vitamin E is in spinach,
and it's in mangoes, and it's especially in nuts and seeds. And in Chicago, some people eat a little bit of it,
and some people eat a lot of it, and the beauty of this
is vitamin E is an antioxidant: it knocks out free radicals. So, if what I'm saying is true, then the people in Chicago
who ate only a little bit of vitamin E.
Would be at much higher risk
than people who ate a lot, and that's exactly
what the research showed. People getting eight milligrams
a day of vitamin E. Cut their risk of Alzheimer's
by about half compared to people getting less than that. Hmm, OK, how do I get that? It's very, very easy: run to the store
and just buy a bottle of vitamin E pills.
No, I don't think so, and here's why not. Nature has eight forms of vitamin E. It's built into nuts and into seeds, but if I put it into my supplement pill, I can legally call it vitamin E
if it has only one form. And if you're eating too much
of one form of vitamin E, it reduces your absorption
of all the others.
So, you want to get it from food; that's the form that nature
has designed for us, and that's the form
that we've evolved with. We can go a step further. Oh, by the way, I forgot to tell you. How much should I have? If I put some nuts or seeds
into the palm of my hand, by the time it hits your fingers,
that's just one ounce, and that's about five milligrams
of vitamin E, right there.
The trick is: don't eat it; because if you do,
you know what happens. If you have those diced salty almonds,
and you've eaten them: you fill your hand again,
and then you eat it again. There's something about salty cashews
and almonds, is it just me? There's something about them, they're
a little bit addicting in some way. So, don't do that, that's going to be
way more than you need.
The answer is pour them into your hand, and then crumble them up,
and put them on your salad, or put them on your oatmeal,
or on your pancakes, or something. Use them as a flavoring
not as a snack food, then you're going to be OK. All right, researchers
at the University of Cincinnati went one step further. Not just saturated fat,
not just trans fats, not just vitamin E, but they said, "What about color?" Look at blueberries and grapes:
that color that they have is dramatic.
And the colors of blueberries
aren't just there to make them pretty, those are called anthocyanins. They brought in a group of individuals
into a research study: average age: 78, and everyone
was already having memory problems. And what they asked them to do
was to have grape juice, a pint a day. A cup in the morning, a cup at night.
Three months later, they tested everyone, and their memory was better,
and their recall was better. Three months? That sounds too easy. How can that be? Well, think about it:
a grape has a rough life. A grape has to sit on the vine,
all day long under the sun, and exposed to the elements,
and it has no protection.
Or does it? That purple color, those anthocyanins happen to be powerful antioxidants,
just like vitamin E, but they're the grape form, and if you consume them,
they go into your bloodstream. And if that's true,
it doesn't have to be grapes, it could be anything that has that color. Like blueberries. So, back into the laboratory: a new group of patients, they came in,
they all had memory problems.
And three months on blueberry juice, Their memory was better,
their recall was better. Now, the moral of the story
is not to have grapes and blueberries, and blueberry juice, and grape juice. No, the answer is color. If you look at the colorful foods,
there's an important lesson there for us.
You walk into the grocery store, and from a hundred feet away,
looking at the produce department, you can recognize beta-carotene, lycopene, anthocyanins. Your retina can detect them because that's the orange color
of a carrot, or the red color of a tomato, or the purple color of a grape. And the brain also tells you
they're pretty, they're attractive, you can recognize antioxidants,
you're drawn to them. So, back in 2009, my organization, the Physicians Committee
for Responsible Medicine, went to the Department of Agriculture.
We said, "This is important.
Let's throw out the pyramid." The pyramid was a nice shape, but it had a meat group,
and it had a dairy group, despite the fact that people
who don't eat meat or dairy products happened to be healthier
than people who eat them. And also, who eats off a pyramid anyway? We eat off a plate. So, we devised a plate that said fruits, and grains, and legumes
- that's the bean group - and vegetables, those should be the staples. Well, we gave this to the USDA in 2009,
and we didn't hear back from them.
So, in 2011, we sued
the federal government, the Physicians Committee
filed a lawsuit against the USDA, simply to compel response. And did you see what the US government
came out with in 2011? I'm not taking any credit for this, but this is now US government policy,
it's called MyPlate, and it does look in some way similar to what we'd sent them
a couple of years earlier. Fruits, and grains, and vegetables, and they have this thing
called 'the protein group.' The protein group could be meat, but it could be beans, or tofu, or nuts,
or anything that's high in protein, it doesn't have to be meat. In fact, there is no meat group anymore
in federal guidelines.
There's a dairy group there,
but to their credit, soy milk counts. So, things are improving. So far, what we've talked about is getting away from the saturated fats,
that's in cheese, and bacon, and meats; getting away from the trans fats
and snack foods; you're having the vitamin E
and the colorful foods; and there's one more step. It's not all food, there's something
to say about exercise.
At the University of Illinois, researchers brought in
a large group of adults, 120 of them, and they said, a brisk walk,
three times a week. After a year, everyone went
into the laboratory for a brain scan. They measured the hippocampus which is at the center of the brain,
and it's the seat of memory: it decides what should be
let through into memory, and what should not be let through. It turned out that this organ, which is gradually shrinking
in older adults, suddenly, stopped shrinking.
The exercisers found that their hippocampus
was a little bit bigger, and a little bit bigger,
and a little bit bigger, it was as if time was going backwards:
It reversed brain shrinkage, and on memory tests,
they did substantially better. So, I've devised my own exercise plan. I'd like to present it to you,
I do this three times a week. Arrive at the airport as late as possible, carry massively heavy luggage,
and just run for the plane.
(Laughter) At the University of Illinois
they had their own ideas, and their idea was a little simpler. Do a ten-minute walk,
and do it three times a week. And then, next week,
let's do a 15-minute walk, and the week after that, 20. All they did was add five minutes a week
until they got to 40 minutes.
And a 40-minute brisk walk - this is not a trudge,
but it's a good brisk walk - 40 minutes, three times a week is all you need to improve memory
and reverse brain shrinkage. Very simple. What I would like to do
is to go back in time, and I want to sit down with my dad, and I want to say, "Dad, I found out
something really important. We can change our diet, we don't really need
that cheese and that bacon.
There's plenty of healthy things
that we can eat. Let's bring in
the colorful vegetables and fruits, let's make them part of our everyday fair. Let's lace up our sneakers,
let's exercise together." It's too late for him. But it's not too late for you.
It's not too late for me either, and if we take advantage
of what we have now learned about how we can protect our brain, then perhaps, families will be able
to stay together a little bit longer. Thank you very much..
- Hey everyone, it's Mark Wiens. I'm in Manila, Philippines, and for lunch today I am eating at a Filipino roadside restaurant. This is one of the restaurants that I am most looking
forward to eating at. This place is on the corner of the road.
There's a mechanic's
shop kind of surrounding. It's a great environment, and the Filipino food they serve here looks absolutely incredible. (Lively music) Hello, hello. What is your name? - Martina.
- [Mark] Martina. Nice to meet you. - Nice to meet you too. - [Mark] How old are you? Four.
(Sizzling) (chopping) Can I have leimpo, two. There were so many restaurants
I was looking forward to eating at in Manila but the legendary Aling
Sosing's Carinderia, located on the corner of
a neighborhood street, shaded by a giant mango tree with an impressive array of Filipino food was a local spot I couldn't wait to try. Like most carinderias, or
local Filipino food restaurants in the Philippines, to order, all you have to do is walk
up to the front of the stall, check out all the glorious
dishes in front of you, and pick and choose whatever you like. - One tilapia? - And one tilapia, yes please.
Oh, thank you. Oh, squid, can I have squid also. And also this, and also
one plate of this one. Pok med, yes.
Okay, and two rice. The most challenging part is not ordering everything you see. Oh yeah, Mike is looking at all that food. Michael, look at all that food.
I had read that this was place would get just absolutely
jam packed at lunch time, so luckily Jing and I
came right at 11 a.M. We arrived here there were tables open but right now as we sat down it's completely full, there no more tables left. People are gonna start waiting and it's not even lunchtime
yet, it's just 11 a.M. It is a carinderia-style restaurant.
It's a local Filipino food restaurant, and you walk up to the front, they have all of the dishes prepared, all of the different stews, and all of the different
common, typical Filipino dishes, and then they also are known
for their grilled tilapia, and they're also known for
their inihaw na liempo, which is the grilled pork belly. So, this is one of those restaurants where you could just stand up there and pick and choose so many dishes, and it's hard to know when to stop because you wanna eat it all. This is also a great time
to come to this restaurant because you see all the
dishes are prepared. And another thing I read
about this restaurant is that they don't recook any more food, or they don't cook any more dishes, so once that dish is
gone, you're out of luck, they won't have it again
for the rest of the day.
I gotta start with the signature dish which is their grilled pork. They have it all in
just slabs of pork belly that they grill like that
but then when you order it they chop it up into bite-sized pieces. Big bite-sized pieces, and you can see the, oh,
that's the skin right there, that chewy skin. Well, I think I'm just gonna
go in with my fingers for this.
I want to get a piece for my first bite that includes all layers of the belly. Oh yeah, you can see the skin, the fat, and immediately I can feel the
juices coming onto my fingers when I pick that up. It's so smokey, and then the meat is tender but then the skin is pretty rubbery but that's all part of
the textural experience. Next up I'm gonna try the fish but I think I'm gonna make my sauce first with calamansi and chilis.
I think this might be soy sauce. I'm going to go for the soy sauce and then I'm going to add
this to my chili bowl. And then squeeze in the calamansi. Oh yeah.
This is the sauce of champions, and then just kind of mash
up this chili a little bit. I'm definitely gonna ask
them for some more chilis. Actually at the front there they had a whole panful of chilis, so I think you can maybe go up there and self-serve yourself. Alright, that's gonna
be perfect for the fish.
Okay, grilled tilapia here. Oh, that feels nice and soft. Oh, you can see how juicy it is too there. Oh, wonderful and I gotta go in for some of that chili and that soy sauce and goodness.
Oh, look at that bite. Oh, no I lost the chili. The chili fell over. Okay, I'll scoop that back into my spoon.
Oh, that tilapia is so nice and juicy and it has a nice smokey flavor, and then just that simple
sauce, the soy sauce with the citrus-y calamansi, and the calamansi has a flavor that's, I think it's somewhere
halfway in-between an orange and a lemon. Maybe it has like little
bit of a sweet tinge to it compared to a lime or a lemon but it still has that nice
sour, citrus-y flavor. It's just a simple sauce combination that you can basically
eat with everything. This is a Filipino dish that I think it's eggplant, there's okra, there are long beans, and
there's bitter melon as well, and if I remember correctly this dish there's some shrimp paste or some krill paste that
gives it its flavor.
So, I will dig into some, oh, and I think we might
have some fried pork in here that gives it its flavor too. Put this onto my rice. Oh, that's awesome. It has a really nice garlic-y taste to it.
That's really garlic-y and then you have, I did get a piece of
like crispy pork belly I think in that bite. And that pumpkin is amazing. It's not like mushy at all. It's kind of like, or maybe it's a squash because it has a very silky texture to it, rather than being that like kind of mushy, dry texture.
That's delicious. I gotta take one more bite of that. Extraordinary actually, extraordinary. And I'm gonna follow that
with some of this soup.
Oh, wow. I was actually expecting
it to be plainer than that. Oh, that's really good. A little bit sour, and it has a very meaty broth taste to it, and yet it's not too salty, and the next dish I ordered is kaldereta, and this is another
well-known Filipino dish but this is like a stew.
Put this onto my rice. Let me get a little
bit more of that sauce. Oh, I love that sour taste to it. Kind of rich, kind of oily
stew with a sour taste, and then that meat is so tender.
That'll be really good with a chili on it. As soon as you bite into that chili that's just an eruption of chili. Oh, that makes, oh yeah, I'm a little bit of a chili addict but that tastes really, really good. And next I've got a squid dish.
Oh, a leaf has fallen into the squid. Yeah, and I think it's
black ink with the squid. Let me just taste one of
the little heads actually. Put this onto my rice, and oh, I'm gonna add a little
bit more of that squid sauce.
Oh, look at that darkness. That's very sweet and a little sour and salty. It almost tastes like
sweet and sour squid. And then the squid is very tender but it almost has like, you can sense that it has like a
little bit of rubberiness underneath the tenderness.
So, how they've cooked it,
it's very nice and tender. - How's the food? - Awesome, man, very, very good. We just ordered some of
these grilled pork skewers, pork barbecue. Oh, look at that.
That looks wonderful. Okay, let me reach into
this pork barbecue. They've just really packed on the meat onto this skewer and then
there's a piece of fat at the end here. Oh, that's right off the grill.
Oh, that is just ridiculously tender without being too tender. Oh, and that almost has like a little bit of a sweet barbecue sauce to it. We didn't order this at first bu then Ying said we should order this, so I'm glad we got it. The texture of that meat.
Thank you, thank you very
much, the food is so good. Hello. How are you? Hello. Nice to meet you.
Now we can do some serious chili eating. Oh yes. - Wanna soup? - Oh yes, please, thank you. Oh, hot fresh soup.
Is it beef? Okay, thank you. Okay, I gotta take a. Oh. Oh, that's so hot.
Oh yeah, it is so rich. Put some of this over the fish. Oh yeah. And a chili.
Oh yeah. That completes the trio of flavors. Oh, and that's wonderful. (Talks in foreign language) - $640.
- Thank you very much. Sarap. Lots of people are coming here for the amazing food and so we just finished our meal and then we got up off the table 'cause people were waiting for our table, so now I'm just standing around just enjoying the aromas from the food and from the grill and just this awesome, awesome
atmosphere here in Manila. And yeah, if you're looking
for some properly good local Filipino food in Manila, this is a carinderia, a local Filipino food restaurant that you don't want to miss.
The grilled dishes are good, all the different dishes that you can pick and
choose from at the front are good, the owners are really friendly. This is another restaurant
that just has it all. Good food, good atmosphere, great people, and yeah, I'm loving it. A meal like this just makes me so happy, and just like gives me so much energy.
So, I'm gonna go ahead and
end the video right here. Please remember to click
like, click thumbs up. Thank you very much for watching, and also, if you're
not already subscribed, subscribe now for lots more
food and travel videos. Thank you again for watching and I will see you on the next video.
I am a plant geneticist. I study genes that make plants
resistant to disease and tolerant of stress. In recent years, millions of people around the world
have come to believe that there's something sinister
about genetic modification. Today, I am going to provide
a different perspective.
First, let me introduce my husband, Raoul. He's an organic farmer. On his farm, he plants
a variety of different crops. This is one of the many
ecological farming practices he uses to keep his farm healthy.
Imagine some of the reactions we get: "Really? An organic farmer
and a plant geneticist? Can you agree on anything?" Well, we can, and it's not difficult,
because we have the same goal. We want to help nourish
the growing population without further destroying
the environment. I believe this is the greatest
challenge of our time. Now, genetic modification is not new; virtually everything we eat
has been genetically modified in some manner.
Let me give you a few examples. On the left is an image of the ancient ancestor of modern corn. You see a single roll of grain
that's covered in a hard case. Unless you have a hammer, teosinte isn't good for making tortillas.
Now, take a look at
the ancient ancestor of banana. You can see the large seeds. And unappetizing brussel sprouts, and eggplant, so beautiful. Now, to create these varieties, breeders have used many different
genetic techniques over the years.
Some of them are quite creative, like mixing two different species together using a process called grafting to create this variety
that's half tomato and half potato. Breeders have also used
other types of genetic techniques, such as random mutagenesis, which induces uncharacterized mutations into the plants. The rice in the cereal
that many of us fed our babies was developed using this approach. Now, today, breeders have
even more options to choose from.
Some of them are extraordinarily precise. I want to give you a couple examples
from my own work. I work on rice, which is a staple food
for more than half the world's people. Each year, 40 percent
of the potential harvest is lost to pest and disease.
For this reason,
farmers plant rice varieties that carry genes for resistance. This approach has been used
for nearly 100 years. Yet, when I started graduate school, no one knew what these genes were. It wasn't until the 1990s
that scientists finally uncovered the genetic basis of resistance.
In my laboratory, we isolated a gene
for immunity to a very serious bacterial disease in Asia and Africa. We found we could engineer the gene
into a conventional rice variety that's normally susceptible, and you can see the two leaves
on the bottom here are highly resistant to infection. Now, the same month
that my laboratory published our discovery on the rice immunity gene, my friend and colleague Dave Mackill
stopped by my office. He said, "Seventy million rice farmers
are having trouble growing rice." That's because their fields are flooded, and these rice farmers are living
on less than two dollars a day.
Although rice grows well
in standing water, most rice varieties will die
if they're submerged for more than three days. Flooding is expected
to be increasingly problematic as the climate changes. He told me that his graduate student
Kenong Xu and himself were studying an ancient variety of rice
that had an amazing property. It could withstand two weeks
of complete submergence.
He asked if I would be willing
to help them isolate this gene. I said yes -- I was very excited,
because I knew if we were successful, we could potentially help
millions of farmers grow rice even when their fields were flooded. Kenong spent 10 years
looking for this gene. Then one day, he said, "Come look at this experiment.
You've got to see it." I went to the greenhouse and I saw that the conventional variety
that was flooded for 18 days had died, but the rice variety that we
had genetically engineered with a new gene we had discovered,
called Sub1, was alive.
Kenong and I were amazed and excited that a single gene could have
this dramatic effect. But this is just a greenhouse experiment. Would this work in the field? Now, I'm going to show you
a four-month time lapse video taken at the International
Rice Research Institute. Breeders there developed
a rice variety carrying the Sub1 gene using another genetic technique
called precision breeding.
On the left, you can see the Sub1 variety, and on the right
is the conventional variety. Both varieties do very well at first, but then the field is flooded for 17 days. You can see the Sub1 variety does great. In fact, it produces
three and a half times more grain than the conventional variety.
I love this video because it shows the power
of plant genetics to help farmers. Last year, with the help
of the Bill and Melinda Gates Foundation, three and a half million farmers
grew Sub1 rice. (Applause) Thank you. Now, many people don't mind
genetic modification when it comes to moving rice genes around, rice genes in rice plants, or even when it comes
to mixing species together through grafting or random mutagenesis.
But when it comes to taking genes
from viruses and bacteria and putting them into plants, a lot of people say, "Yuck." Why would you do that? The reason is that sometimes
it's the cheapest, safest, and most effective technology for enhancing food security
and advancing sustainable agriculture. I'm going to give you three examples. First, take a look at papaya.
It's delicious, right? But now, look at this papaya. This papaya is infected
with papaya ringspot virus.
In the 1950s, this virus
nearly wiped out the entire production of papaya on the island of Oahu in Hawaii. Many people thought
that the Hawaiian papaya was doomed, but then, a local Hawaiian, a plant pathologist
named Dennis Gonsalves, decided to try to fight this disease
using genetic engineering. He took a snippet of viral DNA
and he inserted it into the papaya genome. This is kind of like a human
getting a vaccination.
Now, take a look at his field trial. You can see the genetically
engineered papaya in the center. It's immune to infection. The conventional papaya around the outside
is severely infected with the virus.
Dennis' pioneering work is credited
with rescuing the papaya industry. Today, 20 years later, there's still no
other method to control this disease. There's no organic method.
There's no conventional method. Eighty percent of Hawaiian papaya
is genetically engineered.
Now, some of you may still feel a little
queasy about viral genes in your food, but consider this: The genetically engineered papaya
carries just a trace amount of the virus. If you bite into an organic
or conventional papaya that is infected with the virus, you will be chewing on tenfold
more viral protein. Now, take a look at this pest
feasting on an eggplant. The brown you see is frass, what comes out
the back end of the insect.
To control this serious pest, which can devastate the entire
eggplant crop in Bangladesh, Bangladeshi farmers spray insecticides two to three times a week, sometimes twice a day,
when pest pressure is high. But we know that some insecticides
are very harmful to human health, especially when farmers and their families cannot afford proper protection,
like these children. In less developed countries,
it's estimated that 300,000 people die every year because of
insecticide misuse and exposure. Cornell and Bangladeshi scientists
decided to fight this disease using a genetic technique that builds
on an organic farming approach.
Organic farmers like my husband Raoul
spray an insecticide called B.T., Which is based on a bacteria. This pesticide is very specific
to caterpillar pests, and in fact, it's nontoxic
to humans, fish and birds. It's less toxic than table salt. But this approach
does not work well in Bangladesh.
That's because these insecticide sprays are difficult to find, they're expensive, and they don't prevent the insect
from getting inside the plants. In the genetic approach, scientists
cut the gene out of the bacteria and insert it directly into
the eggplant genome. Will this work to reduce
insecticide sprays in Bangladesh? Definitely. Last season, farmers reported they were
able to reduce their insecticide use by a huge amount, almost down to zero.
They're able to harvest
and replant for the next season. Now, I've given you a couple examples
of how genetic engineering can be used to fight pests and disease and to reduce the amount of insecticides. My final example is an example where genetic engineering
can be used to reduce malnutrition. In less developed countries, 500,000 children go blind every year
because of lack of Vitamin A.
More than half will die. For this reason, scientists supported
by the Rockefeller Foundation genetically engineered a golden rice to produce beta-carotene,
which is the precursor of Vitamin A. This is the same pigment
that we find in carrots. Researchers estimate that just one cup
of golden rice per day will save the lives
of thousands of children.
But golden rice is virulently opposed by activists who are
against genetic modification. Just last year, activists invaded and destroyed
a field trial in the Philippines. When I heard about the destruction, I wondered if they knew that they
were destroying much more than a scientific research project, that they were destroying medicines
that children desperately needed to save their sight and their lives. Some of my friends and family still worry: How do you know genes
in the food are safe to eat? I explained the genetic engineering, the process of moving
genes between species, has been used for more than 40 years in wines, in medicine,
in plants, in cheeses.
In all that time, there hasn't been
a single case of harm to human health or the environment. But I say, look, I'm not
asking you to believe me. Science is not a belief system. My opinion doesn't matter.
Let's look at the evidence. After 20 years of careful study
and rigorous peer review by thousands of independent scientists, every major scientific organization
in the world has concluded that the crops currently
on the market are safe to eat and that the process
of genetic engineering is no more risky than older methods
of genetic modification. These are precisely the same
organizations that most of us trust when it comes to other
important scientific issues such as global climate change
or the safety of vaccines. Raoul and I believe that, instead of
worrying about the genes in our food, we must focus on how we can help
children grow up healthy.
We must ask if farmers
in rural communities can thrive, and if everyone can afford the food. We must try to minimize
environmental degradation. What scares me most about
the loud arguments and misinformation about plant genetics is that the poorest people
who most need the technology may be denied access because of
the vague fears and prejudices of those who have enough to eat. We have a huge challenge in front of us.
Let's celebrate scientific
innovation and use it. It's our responsibility to do everything we can to help
alleviate human suffering and safeguard the environment. Thank you. (Applause) Thank you.
Chris Anderson: Powerfully argued. The people who argue against GMOs, as I understand it, the core piece
comes from two things. One, complexity and
unintended consequence. Nature is this incredibly complex machine.
If we put out these brand new genes
that we've created, that haven't been challenged
by years of evolution, and they started mixing up
with the rest of what's going on, couldn't that trigger some kind
of cataclysm or problem, especially when you add in
the commercial incentive that some companies have
to put them out there? The fear is that those incentives mean that the decision is not made
on purely scientific grounds, and even if it was, that there would be
unintended consequences. How do we know that there isn't
a big risk of some unintended consequence? Often our tinkerings with nature
do lead to big, unintended consequences and chain reactions. Pamela Ronald: Okay,
so on the commercial aspects, one thing that's really important
to understand is that, in the developed world,
farmers in the United States, almost all farmers, whether
they're organic or conventional, they buy seed produced by seed companies. So there's definitely a commercial
interest to sell a lot of seed, but hopefully they're selling seed
that the farmers want to buy.
It's different in the
less developed world. Farmers there cannot afford the seed. These seeds are not being sold. These seeds are being distributed freely through traditional kinds
of certification groups, so it is very important
in less developed countries that the seed be freely available.
CA: Wouldn't some activists say that this
is actually part of the conspiracy? This is the heroin strategy. You seed the stuff,
and people have no choice but to be hooked on these seeds forever? PR: There are a lot of conspiracy theories
for sure, but it doesn't work that way. For example, the seed that's being
distributed, the flood-tolerant rice, this is distributed freely through Indian and Bangladeshi
seed certification agencies, so there's no commercial interest at all. The golden rice was developed through
support of the Rockefeller Foundation.
Again, it's being freely distributed. There are no commercial profits in this situation. And now to address your other question
about, well, mixing genes, aren't there some unintended consequences? Absolutely -- every time
we do something different, there's an unintended consequence, but one of the points I was trying to make is that we've been doing
kind of crazy things to our plants, mutagenesis using radiation
or chemical mutagenesis. This induces thousands
of uncharacterized mutations, and this is even a higher risk
of unintended consequence than many of the modern methods.
And so it's really important
not to use the term GMO. Because it's scientifically meaningless. I feel it's very important to talk
about a specific crop and a specific product, and think about
the needs of the consumer. CA: So part of what's happening here
is that there's a mental model in a lot of people that nature is nature,
and it's pure and pristine, and to tinker with it is Frankensteinian.
It's making something that's pure
dangerous in some way, and I think you're saying
that that whole model just misunderstands how nature is. Nature is a much more chaotic
interplay of genetic changes that have been happening
all the time anyway. PR: That's absolutely true, and there's
no such thing as pure food. I mean, you could not spray
eggplant with insecticides or not genetically engineer it,
but then you'd be stuck eating frass.
So there's no purity there. CA: Pam Ronald, thank you.
That was powerfully argued. PR: Thank you very much.
Hey Guys!! Today, I thought we do just like a SUPER chill video, CUZ my anxiety is like not letting me do anything today... ;-; It is 4 a.M. I was supposed to do a video six hours ago. What's going on? *TRIGGERED* Hey looks like I cut my hair.
Should I cut my hair? Maybe I should just cut it. Good but Anyways, today's video is going to be hopefully relaxing So if you have anxiety or anything that's bugging you looking at Satisfying pics always helps me especially of food but not when I'm hungry stop everything you're doing and let's talk about THESE BUNZ. Not those BUNZ these BUNZ, MAN. Why are they so perfect, look at them that McDonald's employee just like stopped took a moment out of his day to Appreciate those Good-Looking BUNZ, like this is the most perfect bun I have ever seen It does not deserve to be desecrated by a human's DISGUSTING mouth and then somebody ate it...
;-; ( Why? ;-; ) Why y'all gotta ruin something so good? We got some gummy bears. Oh, but they're all laid out. So perfectly and our rainbow pyramid It looks like a Toblerone. What kind of shape is a Toblerone? Is this still a pyramid like a long pyramid might give a pyramid stretched itself out? It would be a long pyramid and it would be the shape of gummy bears why there's so many reds though This reminds me like this little mask that you put on your nose and then you rip them off and all the whiteheads are gone Feeling fresh feeling good man.
All those seeds Out All those seeds gone feeling like a new berry So there's this person that carves fruit So they made a dragon out of a banana a banagon A dragon Nana. What do you think? I don't know man, but look cute I wanna touch it looks all spikey even though you know a hella soft man with an exacto knife and everything What do you do after you carve this and take a picture? Do you eat it? Do you lick it? Do you run the spikes over your tongue? Does it just like melt on your tongue? Cuz it's a banana and a soft or is it spiky and poke you Oh, that would be too scared to eat this I would just let it rot and then throw it away So like other stuff too. Look at this Apple. It's so perfect like all the scales on it Would you eat a scaly apple comment below? This Apple - look at all these intricate designs.
Somebody got too much time on their hands Do you ever eat an apple and sit and think maybe I should carve it make it a little pretty almost all aesthetic I bet Apple got us on tumblr account. Oh Oh, I love this it's fruit and veggies and
meat it has meat in there too cubed everything is cubes I actually love this how everything is just so perfect But I kind of irks me that there's meat in there You don't appreciate the meat you can only imagine how bad that smells and one of those looks like. Yeah Kidney, and it's raw. I like if it was cooked.
It'd be one thing but I don't like it Look at all those cubes be there or be square and B cubed I'll shut up but this is butter and I don't even look like butter. I look like post-it know Are you really gonna put that fine specimen in the microwave? Melt it y'all crazy I would just wrap it back up Put it back in my fridge. This beauty must be preserved to pass it down to the next generation But seriously, though What's the stick of butter looking like a snack for who's that all cute for like? Look at me put me in a cake, or you could slice me up and make pancakes here We have all these tots. I've seen this before but let's appreciate how somebody decided to play Tetris with tots before baking them I wonder how long that's huh? Oh, they are.
Actually Tetris taht stretches tots. I like them. Thank you Oh, this is nice, you know when you open a thing of yogurt and there's always always 99.95% Chance yogurt on the light. Why do these lids have? No yogurt on them like this one and this one and this one too I want to know how that yogurt literally did not touch the lid not even eye drop of yogurt on that lid How can this be? Why can't my yoga be that perfect if I even ate yogurt? I'm not big yogurt person Oh, look at that jaw, Jessie you looking so smooth floor I just peanut butter looking like you're getting ready for a date with a PB&J sandwich Like it's all shaved and moisturize look.
It's so smooth girl. I'll scoop you girl Why you hitting on food when I look back good you want to do more than just eat it? Thank 536 last sex over here. We got cherries It's kind of like a pyramid but not quite it's all like pyramid rickles. I made a new word up It belongs to me copyrighted I'm a copy strike anyone who uses it but damn did somebody pick every Single stem off of these cherries put them in this formation.
Like here. I'm ready to sell these babies. Let's make some money. Oh Look at this pasta.
It's like a cutout of hair We got fettuccine beckett Tony's rigatoni As that was spaghetti is really cold back at Tony coz I love it if you come attack me, man Those are elbows are they really called cavatappi? I mean fettuccine is the same but I spaghetti Oni Oh, let me get some speck at Tony and meatballs Adorable look at that smoothie looking so blended Oh whoo, girl. You're looking thick I would stick my straw in that You know like one of those big straws cuz you can't suck it up with all good Okay, I need a chill. Yeah, we have a tomato plant with tomatoes growing out of it Why are they going so perfectly it's like a rope of tomatoes like you could climb the tomatoes Tomatoes growing like ropes. Well, I never seen a tomato plant that big before though I'm used to like the really small ones.
We used to have one in my garden. So mine never looked anything like this Here we have a cute little sandwich It's a puzzle sandwich with a multigrain and white bread together. And then it makes a cute little puzzle Janis This was a lot of effort for a sandwich. She did up for the Pinterest Oh, look at these eggs, they're separated.
So perfectly girl. What'd she make it cheesecake? We got the egg whites all in one thing and the eggs perfectly separated looking on they'll Merge together to become one giant egg yolk. What am I doing with my life? We're gonna exit four in the morning Okay, so this blows my mind because it's a vacuum bag that is filled to the brim with Rice, somebody spilled a lot of rice and they vacuumed it up and this is what the vacuum bag looked like afterwards But you would a fall. I love it.
Should I really just say that maybe it's just a vacuum sealed bag of rice I don't think it's a vacuum bag. I think it's a vacuum sealed bag. Gosh, that was really stupid. Yep It's just the vacuum sealed bag earning anything especially nobody spill a ton of rice I just came up with that scenario in my head, you know wild things going on in this head Here is a hot dog made of starbursts.
Why is this so Fascinating like a look at it They took the yellow starbursts Made it the mustard and the orange ones the bun and the red one is the it's the hot dog Who's miss starburst? I want to do this. I want to take star first to make it to like real food You look actually really dope. I'm moving to do a slime then my fingers don't get so sticky here We have a supermarket that is diagnosed with OCD. We will like if this produce section is more organized than your life Like I wish my life could be half as organized as this Okay This is so satisfying To me because it's like cling wrap over the plate of rice and it's like only touching one part of the rice or is it? Even touching it I don't know but there's cling wrap over the whole plate but it's done.
So perfectly that there's no wrinkles in the wrap Am I crazy? I can't be the only one that enjoys this. Oh god this watermelon Oh, I want this right now like right in front of me. I love watermelon I am a slut for watermelon. And this is just this is just everything how do they even do this? How do they carve it out cuz they just cut around it and it's like just slid right out like a baby.
Hmm How did this happen I don't know but I like it it should be one of the wonders of the world How does watermelon slide right out all smooth and shit? Wait, I wanna know if this packet Tic Tacs came like this Like it's just magically organized like that. Like I bought it from the 7-eleven like that or did they organize it themselves? It still looks sealed. They didn't break the seal. It came like that.
I love it I feel like all tic tacs should be required to be packaged like this Oh, look at these marshmallows what they look it so perfectly toasted for y'all ready for summer. Do you cute little tan lines? No, really, though, they look cute Kenna at a time woody Can we take a moment to appreciate this perfectly shaped scoop of ice cream you telling me that's an ice cream, man Yeah ice cream this perfect like a flawless. Where are the ridges? This is vanilla where thoughts of vanilla this seemed sketchy I don't trust it. That's really a scoop of ice cream What does ice cream making me question my existence like man, I never seen ice cream look like that I don't know how you could even eat that I would wait for it to like melt a little look a little more like ice cream and then I'll have a bite is this real Bnj cuz I ain't buying it look like an eraser.
I mean I like the shape of it She looking slim thing like you lookin cute without peanut butter and grape jelly, but I just don't think you're a real sandwich Yeah, we got these cones. These pizza cones. Why is literally everybody's food pick like 100% Aesthetically superior like mine. Do not look like this Why is it she's like so perfect and like the pepperonis were like hand placed on the pizza My food picks don't look like this like I snap a pic real quick and it never looks perfect Like any of these? What am I doing wrong? I mean, I feel like pictures everything I'm just I'm not a very good picture taker Burger King.
Wait, you see what look it's so cute This was a onion ring Oh fry. Will you be my onion ring forever? Okay So this is the thing I look at a lot on Instagram. This is a cake with frosting all that on it is Frosting. It's like a marble frosting thing Like they pour it on the bundt cake, which is essentially a big donut and it makes this beautiful thing.
I want one, okay Cutie, okay. Look at this ice cream. Why does ice I'm gonna flex so hard on everybody like mmm. Look at me I'm a snack literally it's so perfect like down to the little swoop guys.
Can we take a moment to appreciate this cake? And the perfect level of ombre. It's so pretty. I want to eat pretty things This is spice. It is in a spice market I don't know how they made the spice to look like a KKK hat But it's literally a cone but it's a spice like paprika in a cone.
I can't I can't handle this Oh, damn, what does macchiato look it smells good? Okay, I don't office on macchiato. Do I really got a check? Okay, there's a chart for this which one got milk at the bottom. I think it's a cafe Roma This is a whole culture guys like the amount of espresso to steamed milk to foam. You know, it's a way of life.
Oh Look at these bubbles Do you guys ever boil water in a pot and then look at it and wait for the bubbles to boil? Like it's quite aesthetic if I do say so myself Like the bubbles of those are so perfect like someone shipped that mother you're real good now it's ready to explode Bro, look at this. Cherry. How how did you do that? It is red and half of it is the dark red. Oh, why does cherry so special though? Do they eat it? I hope they didn't eat it preserve its natural beauty.
Anyways, that's all for today I hope you guys enjoyed this video!! If this video calmed you down, or you saw any of these who are Satisfying make sure you hit that like button IN THE FACE! AND Comment Below, Which one was your favorite? I like the watermelons AND, make sure you subscribe to the WOLF PACK. Ouwooooooooo!! :3 * Kawaii Wolf Noises * Love you guys so much. Thanks for watching. Bye guys!!.
What's up and welcome guys we're Luke and Sabrina with chopsticks travel calm and today We're at the legendary guangzhong market here in Seoul South Korea. Let's go So this is our first time ever here in South Korea And we arrived extremely late last night and didn't get a chance to eat But we heard that this is the spot in Seoul hwang jeongshik to have some of the best food So we woke up bright and early for breakfast today first impressions. There's a lot of delicious looking food here. I'm really excited to try All right, we're sitting down for our first snack today, and this is called Finland date, and it is a mung bean pancake and It's kind of like shallow fried had quite a bit of oil and I'm just gonna try it out here That looks like there's quite a bit of ingredients.
Maybe some green onions some bean sprouts And it's just cold and crispy on the outside Which ones I got hash brown it was really hot and those bean sprouts inside were a good house like an earthy taste Nice and crispy too Wow yeah, this is good. It's like a gigantic and hashbrown almost golden crispy on the outside this time I'm gonna dip it in a little bit of a sauce We got a nice piece here Definitely vinegar in that sauce as well It's nice in like sour and those onions. Go really well with it wow this is Really really good actually first a little bit of green food definitely a good luck, so I'm gonna have my piece Dip it in a little bit of sauce Serve them really hot there's actually such a cool stall we're sitting right at the counter side All right, this is blowing my mind our first korean street food experience And it is really really good so the bindle is actually made with a mung bean batter And then they kind of shallow fry it and quite a bit of oil and you can actually see them grinding up the moon beans Over there, and there's tons of good little ingredients in here. We're just getting to the end this was 4,000 won so about $4 us and This sauce really does a good job soaking into the Korean pancake here Delicious so crispy final box that was awesome little greasy, but it tasted really good Cookies Okay sitting down at our second stall today And we just ordered up two awesome looking food so the first one right here This is Duff cookie And it is a rice cake Korean rice cake in a red pepper Sauce so I'm just gonna kind of smother that in sauce and take a bite this will also be my first time trying this It's gonna be hot Kind of like a more firm version of mochi And that sauce is actually a little bit, sweet, but quite spicy And it's definitely piping hot and oh man that sauce is where all that flavor is coming from So our second dish we ordered is this this is the Mya kimbap and these are kind of like they're not sushi They're just filled with vegetables.
It looks like some Carrots some radish and rice and then serve with a sauce here, so I'll dip it in a little bit sauce And try that and it's just topped with a ton of sesame seeds, too Oh Extremely crisp and that radish pickled radish on the inside is a little bit sour and that's a wasabi sauce maybe with something else makes it him but Super sesame and sesame oil flavor all that's awesome So like we've said these are called my akimbo and Maya actually translates to narcotics, so these might be a little addictive Sesame seeds are awesome, so good so these are awesome I've already had a few of them, but they're really spicy and my mouth is on fire, but I can't stop eating them, okay Just finish eating at this stall right here We have the duck bookie and the Maya kimbap and both were Awesome those little kimbap rolls were my favorite and the extols here the whole atmosphere is so cool You're sitting right by our side at every spot, and the service is so friend they do this is awesome Okay We just ordered up a drink after that spicy ddokbokki, and this is called Chic it, and it's a traditional rice drink and you can see right here There's some spinning around in the jug so I'm gonna try this it's my first time Yeah, kind of like house like a very very faint rice flavor, I guess a little bit sweet And I must look a little bit fruity - that's actually really refreshing, and there's actually bits of rice down in the bottom That's pretty cool Okay At our next stop here, and we have ordered up two new dishes the first one is this this is soondae Which is the korean blood? Sausage so that looks really interesting and over here. We have a big plate of Japchae which is the Korean like glass noodles with a lot of sesame seeds on here? And then of course we've got our kimchi over here, so this looks like an awesome little feast I'm gonna start with the japchae These are a sweet potato starch noodle, and they're they're a glass noodle, and she's got some vegetables in here some carrots and tons of sesame seeds and sesame oil They're really smooth like super slippery and almost like a little nutty from that sesame oil And she dumped them in oh dang fish cake broth and That's really good. We weren't sure if we were gonna try it today but we've decided to go with it and that is the Korean soondae which is a Blood sausage, so there is some mung bean noodles in here and then some I believe it's pork blood and also over here She's giving us a little bit I believe it's just some salt and some chili powder, so I will dip a little bit of that and Try that and it's quite a big bite actually Okay It's really bouncy like Really really bouncing kind of hard to chew so I guess there's like a faint kind of blood to iron taste there And I'm gonna chase that with a piece of kimchi Yeah, it looks at a species of kimchi they're just coated in that Korean chili powder chili pepper sauce Yeah mm-hmm Perez sour spicy perfect empty All right, try this soondae now That's really chewy, but it has a nice light flavor. It's really unique.
It's pretty good All right going for the jet train Okay another spot with some awesome food and this soondae the korean blood sausage is really interesting There's just a huge one sitting here steaming, and they have really interesting fancy Fancy texture and flavor, so I'm gonna go for another bite here, and this looks like a good one These are huge So this is such a cool market here the Guangdong market here in Seoul South Korea And they have everything you could ever want from live Seafood to fresh produce and of course tons of food there are lots of things We wish we could have tried, but we just need to save our stomachs for the rest of the trip ok guys That's it for our Quang Hong Adventure today so much good food and definitely a great start to our South Korean Trip. We'll be here for the next seven days so make sure to stay tuned for lots more videos and if you did like this video give it a thumbs up let us know how we did and Subscribe for more videos like this. I'll see you next time guys.
(French accordion music) - (FBE) So today you're going to be trying
traditional holiday desserts. - Like candy? - (Gasping) Yay! - I'm excited. I love the holidays. - (FBE) So what kind of foods
do you eat at the holidays? - Let's see...
We make corn,
mashed potatoes, and we usually eat ice cream. - There's turkey for Thanksgiving. - Usually, we would eat pie. - We sometimes make cookies, just make a bunch of dessert stuff.
- (FBE) Are you ready?
- Okay. I'm a little scared. I don't know what I'm gonna try. - (FBE) Here's your first food!
- Oh my gosh.
This looks delicious. - It looks like some sort of pie
with cherries and walnuts. - That smells like
apple cinnamon. I'm down.
- This is fruit cake. It tastes really good. It's really chewy, and really squishy,
but it's really sweet. - Mmm! That's good.
It melts in your mouth when you taste it. It's really good and it's really crunchy
because of the nuts. - It tastes like nuts, and then cherries. - (FBE) You just ate fruitcake.
- I think I've heard of that before. - I've always seen in cartoons,
or just TV shows in general, that fruitcake is the worst thing ever. It's all right. I probably wouldn't have it again.
- Just one more bite. It's so good. It's so good. [Inaudible].
- (FBE) Here's the next one.
- I don't like the look of this. It looks like poo. - This looks like a brownie. - It looks like chocolate pie,
a chocolate cake.
Wait, it doesn't smell like it. - Oh my god! That's really warm. That's good. But it's definitely chocolate.
- I'm a little scared. Mm, I don't like it.
I don't like it. It's bitter, not as sweet like the other one. - It's like a raisin cake thing.
- It tastes like raw, raw,
raw, raw, raw, raw cake. I don't like it. - It doesn't taste good.
It tastes like raisins. I don't like raisins.
- (FBE) That was figgy pudding. - I've never had a fig. - I've heard of that. I think it's in a carol or something? - It's not bad.
I personally just like
the traditional cookies and brownies and cake and whatnot. - (FBE) Here's the next one.
- Pie, I think. - Ooh, this is pie. Pie! Oh, but what pie? - It smells like an apple pie,
but it doesn't look like apple.
- It's good. - Eh, nuh-- ooh, actually (giggling)-- Hold on. I swear, if this is apple pie,
you're giving me the rest. - I don't like this one.
It doesn't taste good.
It tastes like burnt apples. - It was kind of like the fig,
but it was a little bit more sweet and I felt like there was honey
or something in there. - That tastes a little sour. I kind of taste a little bit of apple.
- (FBE) That was mincemeat pie.
- Ew, meat pie? - Wait, are you saying
that there's meat in here? Oh, it's starting to look weirder. - Mincemeat pie is a sweet pie
made of dried fruits, some meat, and spices.
- No wonder it tasted weird. - It's a weird concept,
but it tastes fine. - It's just like two good foods
mixed together.
It's just not good. - (FBE) Here's your next holiday treat. - It looks like yogurt
with nuts and berries in it. - It looks like jello or cake.
- Oh, is this macaroni or something? Oh, it smells like cream cheese
or something gross. - I have no clue what this is,
so I'm gonna try this first. Mm-mm. It tastes like yogurt.
- Ooh, that's cold. Don't mind me, please. - Not too bad. It's kind of like
cream cheese and cherries.
- It tastes a little bit like ice cream,
like a fruit flavor. - It tastes like cherry ice cream,
but a hint of pecan. - I like how it's cold. It tastes like frozen yogurt.
- (FBE) That was frozen fruitcake salad. - Maybe that's why there's lettuce--
because it's salad. - It did taste like the fruitcake. - This one is, like-- definitely stands out
to be one of the best.
I really like this one. - (FBE) Okay, so before
we give you your last treat, I have a question for you. Have you been naughty or nice this year? - (Hesitantly) Nice? - I've been pretty nice. - Nice.
- (FBE) Let's see.
- No! Why must this happen to me? - It's coal. I've never gotten
coal before. - Is this coal candy? Ooooooh! I ate it. Woo! That is minty.
- It's just a big rock of cinnamon. I'm okay with a little bit,
but a lot of cinnamon really gets to me. - Spicy. That is spicy.
Aah! That's spicy. Eh! Those were some hot coals. - It kind of tastes like a cinnamon--
a spicier cinnamon candy. - (FBE) That was candy coal.
- So you gave me coal? Oh, but I've been nice! - I feel like you could give it
to someone who was bad. Here's your Christmas present! - It's not as good as the cake, but still. It's better than coal, at least. - (FBE) Final question: which of these holiday desserts
do you recommend? - It would be the normal fruitcake.
- Frozen fruitcake. - The fruitcake. - Coal candy, it was good, very minty. - I want to say fruitcake salad.
It kind of tastes like ice cream. - Fruitcake, it was really--
it was probably the best one. - The frozen fruitcake,
that one was really good. - My favorite is frozen fruitcake salad.
Some of them are okay,
but some of them were really good, and some of them are, like--
what the heck? I just ate that? - Thanks for watching us try
holiday foods on the React channel. - Thank you guys so much for watching. We couldn't have done it without you. - Don't risk getting a lump of coal
in your stocking.
Subscribe. - Bye, guys, happy holidays! - Hey, guys, I'm Megan
from the React channel. Thank you so much for watching this video. Let us know what
your favorite holiday foods are in the comments..
