>> From the Library of Congress in Washington, DC. >> Everybody. >> Good morning. >> Thank you for being here this morning. My name is Darren Jones. I am the program director for the Daniel A. P. Murray African-American Cultural Association here at the Library of Congress. And on behalf of the Daniel Murray Association and our President and Board Member who is sitting here at the front, and all of the members of the Association, and the Library of Congress cooking club, and the Library of Congress Health Services Office, I want to thank you for being here today. I want to welcome you. I know it's been a rough day yesterday if you were like me, shoveling a lot of snow. And it was kind of difficult getting here. But I want to thank you for being here today. I want to introduce our speaker for this morning, Chef Thomas, Chef Daniel Thomas. He is a culinary expert. He is a celebrity chef. He is also the former chef for the Senate of the United States. He has cooked for President Obama and Vice President Biden. I'd like to hear what he cooked for them. And he has been on many different programs. You've probably seen him on many of the different shows that you see on BET and a lot of other programs. So we're going to ask him to come forward. And he's going to give us a culinary exploration. And then after he's done that, we're going to have a question-and-answer period with Chef Thomas, with Dr. Day, and with our own Health Services officer, Dr. Charles. I was going to say Sondra-- I forgot her first name-- Sandra Charles. So we're going to have all of them come forward at some point. And they're going to give us a question-and-answer period. I do have a couple questions for them. So we're going to ask Chef Thomas to come forward and we're going to ask him to give us a presentation. And then after all of that is done, he does have some books here that you can purchase. This book was featured at the 2014 book festival of the Library of Congress. And he also is going to sign the book if you want to have it signed. So please come forward, chef. >> I want to thank Dr. Sandra Charles, who is the Chief Medical Officer for the Library of Congress, which is this very, very exciting-- maybe do a little dance there. So thank you so much, Dr. Sandra Charles. I want to thank the LC Cooking Club. And also the Daniel-- which is a great name, I don't know who that is, but-- Daniel A.P. Murray Cultural Association. Thank you all for having me as well. So, appreciate it. Thank you so much. Now, it's a little crazy-- now that we have that out of the way. I thank you, the Library of Congress. It's a little crazy because last time I was at the convention center for the Library of Congress national book sale festival. And we were on Channel 4, Channel 5, Channel 7-- I mean, it was crazy, "Good Morning, America." And then we had about 4,000 people in a cooking demonstration. I mean, you couldn't see-- like, all you saw was heads and eyes, you couldn't see-- and teeth, they were smiling, we saw teeth. We did see a lot of teeth. So it was good during that time. And so today instead of 5,000, we have five. But that's great. Because that means, what? Matter of fact, at the convention center-- who ate at the convention center? Nobody. Mr. Billington did. He sat in front, and I took care of him in the back. So he ate. But who else ate? No one. So now who's going to eat here today? >> We are. >> Who's going to eat here today? >> Me! >> Okay, man. Look, I traveled through the snow. We all-- Larry and I, we almost died trying to come across the street. Because you know how, when you come out the front door of the, of his building and the Library of Congress, the main building is right across the street, they usually have like a little pathway this-- it was snow banked. And we kind of did a-- we did step over action there. So-- My name is Chef Daniel Thomas. It's a pleasure to be here. Quick, just a little to let you know some of the things that we are doing right now. I have cooked for the President, Congress, Vice President. I'll let you know what I cooked for them. It's also in the book here. Matter of fact, I'll go ahead and show you very quickly. And it is in this chapter right here. Favorite dish I cooked for President Barak Obama. But I won't let you know that until you buy the book. Praise him. So we have that. >> Hallelujah. >> Praise him, come on. We don't have church in here now. So I'm excited. Who likes to eat here? Everybody doesn't like to eat here? Alright, alright. I see some hands. You all ladies, there are some chairs up here in front if you want to VIP it up. You sure? Alright, alright. That's what happens when you come late, you've got to get-- but I've done that. I have managed the diets of some hundred-plus U.S. Senators. And I know you're like, "Hmm, there's only a hundred senators." But some come and go. But I've stayed. And so I've managed the diets of over a hundred U.S. Senators, Congress, Speaker of the House, close to a hundred foreign presidents, prime ministers including the President of Afghanistan, Pakistan, Mexico, President Netanyahu-- just a number of them. Things like that, managing their diets. Dealing with health. Because the thing is, you know, if I go and cook for these-- so let me just give you a little pressure cooker crackpot little situation that I have to go through. So, I have about, you know, the Senators, they're a little older. Seasoned-- no pun intended. But they're a little seasoned. And they do, it's about 14 of them in the Foreign Relations Committee. And then you have the president of, let's say, a foreign country. Well, they'll come in to me and say, "Hey, you can't mess this up because if you give them pork and they're Muslim, or if you give them the wrong type of food and they get sick or something like that, it can be an act of aggression and you can start a war. Who wants, who wants to cook over there now? Any hands? So it's pretty crazy. Don't get me wrong, it was an honor. But, you know, we never messed up there. And I also do this thing, I'm bringing the sexy back into healthy eating. Is that alright? >> That's good. >> Ladies? >> Yes. >> Fellas? >> [ Laughter ] >> Alright, alright. Had a deeper voice a little bit. So we're doing that. I'm now transitioning. I now cook for-- I still with my own business I still cook for senators, Congress, you know, high elected political leaders. I was the chef for the Democratic National Convention. I'm going to be the chef for the Democratic National Convention in 2016. Which will be in Philadelphia, if you all didn't know where it was going to be, it's going to be in Philadelphia. The Republican National Convention is going to be in-- >> St. Louis. >> I heard two. St. Louis and Cincinnati-- which one is it? >> Cincinnati. >> Cincinnati. Oh, she said-- I got you! Alright. Is it going to be in Cincinnati? And so I'll probably most likely be going there. We are-- I have a lot of celebrity clients now. I've cooked for Bruno Mars. I've cooked for Jay-Z, Beyonce. I've cooked for Hill Harper. Just different, you know-- Martha Stewart. "Let me out!" Just kidding you guys, just kidding. Hey, Shawn, that wasn't recorded, you know? Just kidding, just kidding, you know? Had to get one in, you know? That's it, that's the last one, that's the last one. I like to have fun in the kitchen, is that all right? Food can be fun, right? >> Yeah. >> We don't have to be, well, I know this is-- you have the doctors here. I mean, we have like the top doctors in the world sitting in front of me right now. But we can kind of get a little excited about healthy eating and food. And I'm going to talk to you about that, about phytonutrients and things like that. Did I say that correctly? I sure did. That's my doctor, Darren Jones. Let's give her a hand. She did a great job today, didn't she? Is anybody in social media here? Alright, we have a younger crowd here, alright. If you are in social media, I'll give you my handle, it's chefdwthomas. Or you can find me on Facebook at danielwthomas, which is my personal page. Or my other page which is chefdanielthomas you can find online. Stuff like that. So that's that. Today I'm going to show you how to make an amazing salad. They have restrictions on what you can cook inside the building. So there'll be no filet mignon eating today. And lobster. I had that last night. Matter of fact, somebody tell me right now, who had a great Valentine's Day dinner? Well, I know what you had, Dr. Charles. What was it? >> Lobster tail. >> Oh, she got-- you should've seen her. She's, lobster tail, lobster tail. And now you see how, you see quickly she said, "And salad." Like she had the, "I had the butter with the lobster tail, but I did have a salad, you know?" Or, what else? Anybody do anything healthy? >> I wasn't saying anything. >> She had bleu cheese dressing. There was nothing healthy about that salad. Anybody else? Okay, what about dinner yesterday? >> Oh, what did I prepare? >> Yes, what did you prepare? >> I prepared something that was healthy for my husband. It was a beef roast with lots of vegetables. The beef for the iron. And carrots, celery, okra, some potatoes, small potatoes that were terrific. I don't know-- I know where I got them from but-- >> Fingerling? >> No, I don't know the name. >> Purple? >> No. >> Red bliss? >> No, little tiny potatoes like this. They were rich but really good. There were some more vegetables in, and herbs. >> Okay, now did you-- let me ask you a question. Did you use a stock? >> Garlic-- >> No, like a broth or something that you-- ? >> No. >> Water. >> And now can I talk about that real quick, in terms of we're talking about heart health. Let's just go into this whole stock thing, you know, as we go on. Because I'm going to answer all of your food questions and things like that. Because I'm sure you all have lots of them. Like, how do you make this? Or would you come into my house to cook for me? Stuff like that. But in terms of healthy eating, we usually hear about low sodium. You'll see in the label, it will say-- and just so you know, this is not, oh, you know-- I like the look, she gave. You know, but usually on the label, let's say that this is a broth or something like that. And this says the milligrams for sodium, which is what? >> Salt. >> Would be usually what, for, you know, two pints of broth? How much of that a quart? About 680, 700 and things like that. Now, what would you-- now that's pretty ridiculous. What would you consider low sodium? So now the box says "low sodium." How much do you think that is? >> 300 milligrams? >> Three hundred, well it's usually about 590. >> That's still too high. >> But you all-- us as a community, not a race, not color-- as a community of humans, we look at the stuff that they put on TV, like all those little 100 calorie snack packs are garbage for you. They are packed with so many calories. Who likes oatmeal? And you're like, "Oh, my gosh, oatmeal is so heart healthy." Ehh. Let's talk about it. Who eats oatmeal every morning? Or from time to time, are good supporters of oatmeal? When you eat the instant-- I love it, she's back there, she's like, "I sure do." You have to understand that, so who likes the regular instant oatmeal? I can't say the box, because I don't want to get sued, but that big old red and white box with the guy with a hat. Okay, we eat that, right? Now, how much sugar is in it? >> Too much sugar in it. >> It says 0 grams of sugar, though. But actually, it is 80 to 100 hidden sugar calories per 1/4 cup. Hah, nothing like a pass, I think I just said something. It says, 80 to 100 hidden sugar calories per 1/4 cup. So if you find yourself that you, you know you don't have-- but then you also add your fruit. Anybody have diabetes in here, or you know someone that has diabetes? Probably everyone, right? Well, it's not good for you, you know? Because when you start adding your fruit and stuff like that, grapes-- I'm not going to go into diabetes, because I'm talking about heart health. Even though diabetes is definitely, in terms of eating hot foods and things like that, good circulation, things like that. My doctor helped me out with that one in terms of-- I'm sorry, she-- I'm sorry, anything I say I-- she gives me like, because some, you know, people will try to question me. And I'll answer the question and then if I need help, I would like Dr. Sandra Charles, if you can give me a little world on this. So if you see me point to you all, just be ready to kind of jump in, okay? >> [ Inaudible comment ] >> Correct. I love it. So, I'm the region's executive chef for the American Diabetes Association. And so I do a lot with diabetes. I have a lot of clients with diabetes. I'm sure people are going to be asking me questions today about vegan, veganism. I had Chris Tucker ask me, he was like, "Man, I want to change to vegan, is it good?" Most people do not know how to eat vegan. And so they try it, they find themselves losing too much weight too fast, or not getting the nutrients that they need. And just people-- anybody have a religion that you from time to time you will make sure that you-- that you have to fast from time to time? After this, if you have any questions, I would love to talk to you. I'm working on another book right now about how to fast during your religion. And I will have the different religions in the book and things like that. Because what happens is, we will fast for ten days, and it's all about making sure you have the right carbs, the right ingredients of how to fast before, what to eat before you go on your fast, and then afterwards. And I know you're looking at me like, where's the food now? Because you're sitting here. If you all want to come up, there's some VIP seats up here in the front if you guys wanted to come. I see you in the back, you've got to come on up. I say, I'm going to get you. Anybody else? Oh, see, I got another one. Is there one? I can get another one, I can get another one. My dad's a pastor, so you might hear me say that a lot, you know? It was actually crazy. I went to this inter-faith summit. Anybody know what an interfaith summit is? I went to one. It was different. You know, I guess when you get used to believing in one faith, you know, sometimes you think that's the only one out there, you know? You know, God, Jesus. Praise Him, let's do it. But then you have some people who don't believe in this, don't believe in that. And I respect them. That's what you do, you know? It's just, it's all about respecting each other. So that's another topic. We'll talk about that later. On the next visit. Interfaith and healthy eating. That's the next one. I'll be back. And the last thing I want to talk to you about as we get ready to start-- [laughter]-- alright. I told you we're going to have fun, right you guys? We're going to have fun. So, oh-- you see, right in there. So the other thing I want to talk to you about is what I'm working on next. Everybody say, "What are you working on next, chef?" >> What are you working on next, chef? >> Alright, a little dyslexia in there, don't worry about it. A little backwards, don't worry about it. I have it too. My numbers get backwards sometime. I have ADD, so if you hear me talking about one thing, I might jump to something else. Just bring me back, okay? Did she say yes? I'll need you to second the motion, okay? Well the thing that I'm working on is, I'm getting ready to sign a contract this week for my very own TV show. >> Congratulations! [ Applause ] >> Ooh. I can get a drink while you guys are clapping. Alright. So I'm very, very excited. I just found out from-- my agent called me. And you know, when you're waiting, that's stress. I needed to call Dr. Jones to say, "Hey, what are some stress-relieving techniques? Because I'm getting ready to pull my hair out and I have n-- " Do you know, I'm a young man. And I have gray hair here and here. It's not supposed to be that way. Praise-- come on, it's tough, it's tough. People-- I have one-- anybody like Chef Carla Hall? From the Chew? I want her in Chew, right? And she's my mentor. So she calls me and gives me advice. And she was like, "People see the things that are on Facebook and on the internet and think that's your life." And so she was like, "Daniel, it says that I am a multi-millionaire. It says that I'm worth three million dollars. My estimated net worth. She was like, Daniel, if you find it, I'll give you half of it." People were thinking that that's your life. I'm working on that, hopefully I'll be able to give a dollar to each of you all. You know, it's all about what you have, you know? So I am-- so the show is going to be done with politicians, what it's like to cook for celebrities and politicians and the President and stuff like that. And the great kind of funky way. I'm going to probably do some dancing, I'm going to have a band, I'm going to have an audience. So I'll make sure I send, when we do the email blast, who wants to come to be in the audience for one of the shows? Oh, make some noise. So, so loud. >> [ Audience cheering ] >> There we go, there we go. Ooh. Man, you're going to see a lot of people come in here, Mr. Billington, "What's going on, you guys?" His office is right down the street here. You know, he actually came to my book signing. And true, true, it was a gangster move. He took his chair and with thousands of people in there, he sat right here. Him and his wife said, "Come up." And they both started-- uh-oh. Okay. So let's get started, is that okay? >> Yes. >> I can't hear you guys. Can we get started? >> Yes! >> There we go, alright. Man, I'm trying to tell you. You can't be in the audience if you're quiet, I'm trying to tell you. So I will let you know that I do have this bowl. I want to thank Geremy and the people who assisted, the AV, everybody, people in the back who are recording. Because I walked in and I broke-- oh, you were-- >> I was right behind. >> He made me nervous. [laughter] So at least you all know that he bumped m-- hmm? But he likes-- uh, no, uh-uh. So it was crazy, because I, I had a nice good old bowl. Wasn't it a nice bowl? >> A nice bowl. >> You see how, you see how-- he knew he did it. You see how you're trying to treat me? >> [ Inaudible comment ] . >> So no-- he tried to mess this up. Come on, everybody just point right at him, just point right at him, you know? Just point right at him, you know? Because-- and the Capitol police was like, come on. So yeah, I had a-- good to see you, chef. I show love to chefs. I'm not one of those crab in a barrel-- even though I love crabs, I'm not one of those crabs in a barrel. If anyway I can h-- we can help each other out I'll-- contacts, whatever. Come to Capitol Hill, let me know. So I always show love to other chefs and things like that coming up. And you probably are better than me, so-- >> I don't know about that. >> But you did break my bowl, though, so. I'm going to let you know that, alright? So let's get started. But I did have a glass bowl, so I thank him for this and things like that. It's probably still down there, I don't know if you cleaned it up. So if you wear no shoes walking into the front door, you might want to start wearing shoes now. You may have a problem. I also found out that-- so I have this-- so I shake hands all the time, I'm always shaking hands. I get sick from time to time. I use this, I think it's pretty good. And if you all want to come up here-- I know you all are sitting back there, if you all want to just come up. I'm trying to tell you, so when people get in here, just come on up. Get on up, mm-mm, get on up-- I say, come-- I don't know why she wants to stay back there. If y-- young lady, if you don't get up here-- she's going to wave, alright. Now doctors one and two, if you could let me know. So I put this stuff on all the time, Purell. I have it in my car. I'm not like the Monk, you know that TV show the Monk, where, you know, somebody shakes his hand and he's like, you know-- but I do, I do shake a lot of hands. And you get sick like that, you know? Because people are coughing, some people don't, you know, wash your hands after using the bathroom. That's heart health. Because you're hurting my heart that you didn't wash your hands when you left the bathroom. So, but they also say there's something in here that your body gets immune to it. And, you know, it's not really help-- it's like putting on lotion. Is that true? >> [ Inaudible comment ] >> Oh, really? So I can continue to use it for life and-- they say that your body kind of gets used to it. >> [ Inaudible comment ] >> I keep a little lotion in my pocket, hold on. But just for you all, I have-- so I wanted to give you a quick rundown as I'm cooking and as I'm demonstrating for you all about the different-- and any pictures you take, could you all send them to me? I'll give you my information, because I would love to-- you know, this is-- I'm not going to lie. I think-- excuse my language-- this is pretty bad ass. I got the Library-- and the American flag, come on. This is a chicken, diabetic sauce-- hey, big guy, how you doing? I'm just saying, like this, it's an honor to be here. I just want to let you guys know I'm humbled and honored to be here. This is-- whether there's one person in here or 8,000, this is the Library of Congress. Hello, come on. Yes. This-- if anybody's sleeping on that and say, "Oh, it's-- you got to pay me, or it's not enough people," you're crazy as I don't know what. This is the Library of Congress. This is our library. I cooked for the Library of our nation. Take that. You're crazy. I get excited about stuff like that. So I'm going to tell you about a number of things in one second dealing with-- uh-oh, get out of here, there we go-- got my assistant's program here. Dealing with-- so, we talk about heart health. I want to also show love, it's February, Black History Month. So you know, I actually-- a little known Black history fact, I was actually the first African-American chef to ever be asked to be a part of the prestigious Library of Congress National Book Festival. So that's my little Black History Month action there, you know? So from asparagus to sweet potatoes, things like that, we're dealing with heart health. We're dealing with healthy eating. And what is it like to make sure your heart is healthy. I do a lot of healthy eating and diet management. People come to me all the time asking, "Well, what can I do to make my life better? What can I do, I have a movie coming out and I'm the star and I need to lose 30 pounds in two days?" I say, "Kill yourself." You know, because that's what you're going to do if you keep on in this track. Some of you like to throw up, please do not make yourself throw up. Some people think that if you throw up it's good for you. It is terrible for you. You're created with acid, and the lining inside, you're just messing it all up. Appreciate it, appreciate it. See my information. No worry. So I'm just saying, that through these things. So dealing with diabetes and things like that, it's just, it's-- you have to understand that losing weight-- if, most people say, you know, you have trainers who are like, they have nothing on their bones and they're like, "Come on, you can get it. Give me 20 miles." And you weigh 300 pounds. That's not going to work. Let's talk about heart health and exercising, before we go in just to the food portion. If you are overweight and you're obese-- and a lot of times we think that even-- right now you're like, "You know what, that boy doesn't look half bad, he actually-- " you know, I'm overweight. In terms of my height and my weight. How much do you think I weigh? Don't get in trouble. How much do you think I weigh? >> 220. >> 185. >> 217. >> Ooh. >> It's a rock, though. Hold on, oh, no, wait a minute. They-- want me to run away. I've got two tickets left to the gun show. I'm sorry, I'm a cheesy chef, I'm a cheesy chef. I'll let you know that now. But what happens is, so-- but I'm obese. If you look at the category, I am obese. So my first tip for you today is, in terms of healthy eating-- one, if you're going to exercise, the quickest way to lose weight or to at least start burning calories and fat is just walk. Just a little walking. If you have time, everybody grab a partner in here and for five or ten minutes a day during your lunch break, just take a walk around the building. This building is huge. Just do a quick walk around the building. And I promise you, it's certain things you can do in your chair that I'm sure Dr. Darren Jones later on would love to talk to you about, about just doing exercises in your chair, you know? Ab exercises. What-- if you, when you start walking, you don't know how far you can go until you start doing it. And some people like to use elevators. Find a stairwell, there are plenty of stairwells here. And no one uses them. So if you want to take a break, no one's going to see you. I'm serious. If you want to take a break, no one's going to see you and say, "Whoo." But at least then you start doing it. So you take one flight of steps and then take the elevator the rest of the way. And then you find you can take two flights. But you never know unless you start trying. Also, learning in terms of heart health, learning when to eat. Now, I'm going to ask you a question that everybody knows. What's the most important meal of the day? >> Breakfast. >> You guys are amazing. He said it first. He was like, breakfast, he was letting you know. So breakfast is the most important meal of the day. Why is that? Ah, whoa, it got kind of quiet. What's going on, huh? >> You're breaking your fast from dinner and last, and in the morning. >> Cor-- that's a great one. Go ahead. >> Generally it's the longest time between meals, and you are the most famished. And needing the most nutrients in the morning. >> I'm very famished in the morning, so I eat. Go ahead, young lady. >> I was going to say, it helps your metabolism, too. >> Correct. So let's talk about metabolism. So give each other a hand. That was good. I was a little nervous, because everybody said breakfast, and then when I said why, [mumbling noises]. So let's talk about why. Let's talk metabolism. What happens to your metabolism in the morning? I consider metabolism like the sun. The sun-- and I glad that we have like this little small, intimate crowd. Because we can really talk, and you can understand what I'm saying. And I don't have to cook right away for you guys to kind of, you know, you guys are not like, "Where's the food?" Because we have the plates back there, so at any moment's notice you can grab food. But just know there's no salad dressing on it. And I did it that way so you wouldn't get up. Take that. So understand that if you look at this, metabolism is like the sun. When you wake up, your metabolism starts to ch-ch-ch, kind of like a car engine, ch-ch-ch. And what happens with the sun? The sun starts to rise. When you eat your breakfast, what happens to your metabolism? Say again? >> It starts to rise. >> It starts to rise, starts to get better and better and better. And what happens is, at nighttime when you leave and the sun is ready to come down, what happens to your metabolism? >> It becomes slower. >> It starts to slow down. And that means that those enzymes-- I mean, you're pretty much relying on just enzymes breaking down foods and stuff like that in your system, and your salivary glands-- anybody know that salivary glands help break down food, your saliva? Sali-- now let me tell you about saliva. Saliva is not a game. If you ever-- I have one of those sonic toothbrushes. And I consider saliva like coke. Like Coca-Cola. I had to make sure I s-- yeah, you got it. >> I know, I know. >> Let's make sure we understand that. Everyone's like-- doing the church finger, start walking out of here. Saliva glands is like Coca-Cola. Because I have one of those sonic toothbrushes. And if-- once you use your toothbrush, the saliva will sometimes, if you don't rinse it well enough, it will drip down. And you find out that all that hard stuff at the bottom and that black stuff that's in your sink and stuff like that that you have to wash every week is from your saliva. Because it's-- it breaks down. And so that's what it does to your food and things like that. So one thing to help out with your heart health is one, chew 20 times for every bite. Oh, I got a lot of ooh, ooh. So most of the time when you chew, you scoff it down. Don't laugh. Who chews 20 times per bite? Look, look, Sunday just passed. Don't-- alright, these two over here. Okay. The doctor-- I give you-- matter of fact, I've seen you eat. I don't know, doc. [laughter] I give you 17, but 20, I don't know. But what happens is, you have to chew your food at least 20 times. Matter of fact, I want everybody to do that real quick. Just-- you ready? So on the count of 3, I want you to start chewing with me and we're going to do 20 times, and you let me know if you do this. Ready? One, two, three [chewing 20 times]. Who does that? Heck, no. Y'all don't do that. No, you don't. Oh, now does she? Because I know for me, I don't do it a lot of times. I'm sitting there and it's like, it's crazy. I'm, you know, if it's good-- don't get me wrong, I'm a humble person. But when it comes to food and everything, oh, I'm like, "I don't want to savor that." It's good. I had lobster and shrimp and steak the other night. And I, I mean, I cooked the brick, Lord Jesus, it was so-- I took 20 bites for the whole steak, you know? That's what-- it just melted in your mouth, you just let it go down, you know? So as I get ready to cook this food, you demonstrate metabolism, it goes down. And what happens is, you see-- my AV, I want it back. You liked that? Metabolism. So, who likes to eat a big dinner? Be honest. Raise your hand. Liars in here. Blasphemy. A big dinner, when you go home, you're tired, and you just want to eat. Who eats fast food a lot? Oh, I'm not going to judge you. A little bit. I'm not going to ju-- I eat fast food. Filet-O-Fish from McDonald's, that's thing's pretty banging. It's not a game. The fries-- but what you do is, you've got to take off one piece of bread. One thing to help with your heart health and also dealing with weight loss and things like that. Because you don't understand that the more fat that you put-- everything that I'm doing talking about food, it's heart health. Because the more weight that you have, the more what has to work harder? >> The heart. >> The heart has to work harder. And so when you need a heart transplant and you have all that weight, I mean, trying to-- it's like, did you ever try to pick somebody up that's 300 pounds? Think of your heart trying to run every organ and things like that, and you're 300 pounds. You know, you've got to work on that kind of stuff. So, back to metabolism. So at nighttime, we eat a big dinner. Or we eat, you know, a pretty-sized dinner. And what happens? What do we do afterwards? Who works out after dinner? >> [ Inaudible response ] >> I believe you. I get that-- we're going to send a camera crew to your house to check that out, don't worry about it, you know? So what do we usually do? >> [ Multiple background comments ] Watch TV. >> What happens on Thursdays? What do we watch? >> Scandal. >> Scandal, that's terrible. Everybody knows that one. And then what happens after that? >> Walk the dog. >> Oh, walk the dog. Sometimes it's that. What is that, you know, how to get away with-- >> Murder. [ Laughter ] >> Lord. Who in here knows how to get away with murder so far? I tell you, I don't have to come near you, you know? So that's what happens, though. So you do that, you watch your TV shows, and then you go to sleep. Your metabolism said, hey look, good night. And so what does that food and that fat do? >> Sits there. >> It sits there. And what happens to you in the morning? You're like, wait a minute. And I'm going to be real, ladies. A lot of times you say to yourself-- this is the thing, and this is where you get serious-- a lot of times you say, you know what? I feel bloated. I think I'm going to come on my period or something like that. And you know what? That's not the case. That's just you eating. And then you're like, okay, well it didn't come on for a certain amount-- okay, hmm. And then you start, well, I don't know what that is. And then your period finally comes on later on. And you find out that that bloating is not bloating. You're just getting bigger. Fellas, the same thing. You kind of say, you know what? We as fellas, as men, we know how to suck it in and make it look good. Am I telling it? Am I telling it? Let's just keep it real. Because sex has a lot to do with heart health. But when we're getting ready, they know how to-- like you all have-- women have body shapers, right? Us men, we have something called wife-beaters, or what's the other name for it? >> Tank tops. >> Tank tops. It's a man tank top. I didn't want to say oh-- but it's a man tank top. And what you do is, it shapes us. I know how to make this look good, you hear me? And so what happens is, I don't-- because it looks good in a mirror or something like that, I don't go and do the things that I'm supposed to do with my health. And I realize that, you know what, hey-- but in relationships, heart health is great. Because we want our spouses to live, correct? So it's also whether you're single or not. It's always good to have a partner or something like that to work with to say, hey, I'm falling off, let's get back to it. Take a walk during the day. So I'm going to make a salad for you today. There's so many foods that are packed with phytonutrients. And what phytonutrients does is, pretty much is the thing that helps battle and prevent heart-- >> Disease. >> Say-- I couldn't hear you. Heart what? >> Heart disease. >> Heart disease and things like that. So the first thing we're going to do is, I'm going to show you how to make-- didn't break that one, you see? The first thing I'm going to do is, I'm going to make a vinaigrette. And then I want somebody to try it, is that okay? >> Yes. >> I don't know, [inaudible] I believe took a couple of my items here. Where's my whisk? Don't have a whisk here, so I'm going to use a-- so first thing, what components do you need for a vinaigrette? Did you all know that you can make your own vinaigrette at home? >> Yes. >> For, for how much money? >> Free. >> For nothing. I act-- who has extra virgin olive oil at home? Who has vegetable oil at home? Alright, that's one thing. Who has citrus fruits at home? Like oranges or something like that? Who has mustard at home? You have a vinaigrette. It's only three part. Oh, she like-- you like that one? That's all right, that's all right? It's only three parts. It's the emulsifier, which is your mustard. It's your fat, which is your oil. And it's your acid, which is your-- >> Citrus. >> Your citrus, your acidity, your vinegar or something like that. So I have a couple things here. I have some Marsala-- excuse me, I have some Marsala wine, I have some reserve rose vinegar-- you can get fancy with this stuff. Now, when you go to grocery stores and you see that bottle of vinaigrette, what do you see sitting at the top? >> Oil. >> Which is also what? >> Fat. >> Fat. So when you see it says zesty, robust Italian low fat, the heck it ain't. [laughter] And like, and you are sitting there telling me, I'm looking at it right here. But what do they get you with? >> [ Inaudible comment ] >> But in terms of visual, visually what do you see at the bottom that looks so just yummy? When you shake it up? >> All the spices. >> All the-- you know, that stuff cost pennies? They got a mixture-- oil, vinegar. I mean, they get the cheapest vinegar, the cheapest oil. And then they shake it up and add a whole bunch of salt and a whole bunch of stuff to make it, you know, change colors and things like that. And that's your vinaigrette. So if you knew that you can do a low fat vinaigrette at home and not pay that amount of money, and now kind of so something sexy in the kitchen for your significant other, would you do that? >> Yes. >> So can I, I'm going to show you. So the first thing that you need is your emulsifier. Now, oil and vinegar, what happens to oil and vinegar? >> They separate. >> They separate. Say it again, sir? >> They separate. >> They separate. Give this man a round of applause, please. So they separate. When they separate, what has to bring them together? The emulsifier, which is what? >> The mustard. >> The mustard. It's like making a sauce. Or-- who likes crab cakes in here? And what do you usually add that brings it all together to make it hold together? >> [ Background comments ] >> No, something that comes out of a chicken. >> Eggs. >> The egg. Eggs are an emulsifier. When you're making different dishes like a hollandaise and stuff like that, that's egg. When you're making mayonnaise, egg yolk. It's just egg yolk and oil, is mayonnaise. Little bit of salt and pepper, tabasco, horseradish. But mayonnaise is just egg yolk and oil. So if you don't want to go to your grocery store any more, you can-- but just learn how to do it. Make sure you look at YouTube or Chef Daniel Thomas. And check it out. So the first thing I'm going to do is, I'm going to add my mustard. This is a brand new mustard, so I know the top isn't off of it yet. Now I'm asking an off-the-wall question. Who likes blue crabs? Alright, who likes crab legs? Who likes seafood? Okay, alright. Who's from Washington, DC, Maryland, Virginia? Oh, then you all should be raising your hand about eating blue crabs, then. Maybe you don't, okay. So I'm going to add just a little mustard. Now, all I need is about a good teaspoon to a tablespoon. >> Again [ Background Discussion ] >> Again? Okay, so we'll make double portion, no worry. Did I get it? Oh, that's like perfect. Come on, show some love, everybody, show some love. And that's just the mustard, come on somebody. This mustard-- I haven't even got to the good part, that's just the mustard. Praise the-- so, mm. So we're going to add some things. Now I have, so now I'm going to add-- that's the mustard. Now the vinegar portion. Now I want to make a nice rose vinegar. Ooh, ros-- you're like, hmm, where do you get that from? Your local grocery store. Matter of fact, it looks fancy, right? Where do you think I got it from? >> Safeway. Or Walmart. Aldi. Whole Foods. >> Yeah, you weren't supposed to say it right away. You're supposed to be, like, you know, Italy or something like that. It sounded good. But no, I got it from Safeway. This says, "Safeway Select." I'm trying to tell you. But it tastes delicious. Now when I go cooking for clients and stuff like that, I have an oil and vinegar store that I do go to where I get the premium stuff, the stuff that's brought in. And they have so much stuff. You should go to Pennsylvania Avenue-- they didn't pay me yet, so I'll tell you about it later. [laughter] I'm a businessman. I'm a businessman, you know? So-- matter of fact, I just want somebody to smell it. Who has a good nose in here? Who's going to give me-- okay, chef? Stand up, chef. Now, when you smell it, you've got to mmm. You've got to shake your body, okay? >> That do smell good. >> Trying to tell you. Stand up, here we go. Now when you smell it, you've got to shake your body, okay, alright? >> Ooh. >> That's what the Safeway Select does for you, I'm trying to tell you. It gives-- it gets right into your body and stuff like that, I'll tell you. So I'm going to add just a little bit of this. Oh, I'm sorry. >> Oh, that's a lot. That's a lot. >> I'm making a lot. Wait a minute. She got here two minutes ago, and making trouble already. Miss Lateness over there. Did you hear her? Yeah, you know? You know? I love that you would do that, though. They were like, chef, well you've got to-- okay, what was the first key word you said in that sentence just now? >> Chef. >> Chef. Alright. You know, so now I'm going to just do a little-- see, this is where you need your whisk. But it's okay. >> [ Inaudible comment ] >> I don't know. That's what I'm going to say, I don't know. It's somewh-- it might be in the car, it might have dropped out of the bag. But it sounds better when I say they took it, though, you know? Sounds better. So now, I'm going to make a low fat vinaigrette. So now everybody's kind of like, ooh. So I'll let you guys see it real quick. So it's just-- you see? Nothing fancy, just vinegar and mustard, that's all that is. Just a little vinegar and mustard. Matter of fact, I'll do this just so you guys can see it. So that's what it looks like. You know, with the whisk, it just breaks the mustard down just a little bit more. So that's what this is. So now, that's what that is. So now to make a low fat vina-- so it looks better this way. Now I have my oil. This is extra virgin olive oil. It really isn't. No, this is vegetable oil. So what happens is-- and I bought the vegetable oil just to let you know that you can use any oil that's in your house. As long as you don't have nut allergies and stuff like that before you use things like that. But it's all going to be heart health. So with the oil, somebody just has to whisk. So this is where you cook together with somebody. Who has a significant other? Who doesn't? That leaves about-- the rest of you here, there's about 30 people in here that's in a gray area. [laughter] On their schedule it says, "complicated," you know? Somebody's in here that they-- alright, I won't ask any questions, you know? So I want to make sure you stay heart healthy, that your heart continues to go. So we're going to a-- you ready? So we're going to add about a tablespoon. That's all I need for my vinaigrette. That's a low fat vinaigrette. Now, how much less is that than what you see at the grocery store? >> I have a question. >> You have a question? Yes? >> Why are you using vegetable oil? As opposed to olive oil? >> Because I'm just letting you know that you do not have to go get-- some people, I like to show people how to shop on a budget. And so at the end of the day you have vegetable oil, you have corn oil, you have extra virgin olive oil. And, I mean, at the end of the day, it's all about-- see, I could sit here and tell you to not eat X, Y, and Z. I could tell you that, you know, if you have diabetic health, you can only have seven strawberries-- I mean, four strawberries, you can only have eight grapes, you can only have-- I mean, I can go down the list of things in terms of what you can't eat and what you can eat. But at the end of the day, it's all about one word and it starts with the M. And what is that? >> Money. >> No, moderation. [laughter] See this? Look. And so what happens is, yes, so there might be an oil that might be better for you in certain situations. You might say, well, extra virgin olive oil is better for this. You might say vegetable oil is better for that. You might say Crisco is not good for anything, but it tastes great on fried chicken. I mean, at the end of the day it's all about using moderation. Yes, ma'am? >> I guess I'm saying that choosing, is olive oil or vegetable oil any less badder than the other? >> I mean, it goes into-- it's similar to the analogy that I'm going to give to like guava. Who likes Starbucks? Okay, you don't like Starbucks. Alright, well, who likes guava? You like guava? It's like a different sweetener, things like that, right? >> Agave? Guava or agave? >> So, tomato, tomahto. [laughter] Thank you very much. So you had-- yes, I messed it up. My apologies. Yes. So agave, yes. That's the name of it, sorry. My bad. Yes, there is a fruit guava fruit, yes. Green around, it has edge-- anyway. So yes, agave. What happens is, it just depends on what you're using it for. It's about moderation. It just depends on the application that you're using it for. Just like agave, you know-- I appreciate it-- hey, look, I'm human, I made a mistake, sorry. Agave-- you all knew what I was talking about. >> [ Background conversations ] >> Yes, you did. Aga-- yes, you did. Agave is used in a lot of tea drinks and things like that. But they say agave, because you hear the word "agave," they say that it's better for you than sugar is. But actually, in most cases it's worse unless you're gettin-- because it's processed. When it gets to the retail store, it's processed now. So it's actually worse in certain applications for consumers than it would be in terms of if you're getting it concentrated straight from the wholesale instead of retail where it's processed and broken down. You follow me now? >> Yes. >> So it just depends on what application you're using it for. Vegetable oil or butter, you know? Sometimes butter in certain applications is better for you. Sugar in certain applications. You know, diabetics, they need sugar. So it's okay to have a small piece of cake, you know, if your sugar's low and stuff like that. Or a piece of peppermint. Most people say you can't have all these things. So do you follow me? Is that okay? Alright, you sure? She almost-- she said wait a minute, she almost got up here. I said alright. Dr. Jones, how come you didn't take her-- you should've took her out of here and took her-- okay, good. So, you taste it-- I need my whisk. So I'm, now I'm going to add just a little bit of this balsamic glaze. Ho, a little sexy action in there. Two more times. One, alright, here we go. And so what happens is, so you really need a whisk. But now what happens is, the-- got to find me a spoon. Is there a spoon in here? Probably not. Oh, I could use this cup. And you've got to-- what happens is, you've got to whisk it real, real fast to make sure all the ingredients are put in. And so now I have my own vinaigrette. [applause] Oh, now, can I offer somebody a glove and a finger? I'm so serious. Somebody take this glove. I need two volunteers. Don't all jump at one time. Because then you're going to ask me for food later on. Alright. Glove number one, glove number two. Okay, you ready? Now follow me. One, two, three, clap. One, two, three, uh-huh. You got the glove on, you-- you already got the glove on, what are you, Michael Jackson? Get the glove on, you know? So now, so you've got to make sure you stick your finger deep in there. Alright? Now hurry up and taste it, now hurry and taste it. >> Mmm, good. >> You like that? >> Mmhmm. >> All I did was just add a couple ingredients that I had around this table that cost me no more than my household items. Give him a hand, everybody. [applause] Now, I didn't pay him to do that, okay? I didn't pay him to. So-- >> What's that glaze for? >> Say again? It's a balsamic glaze? It's just a-- so, balsamic glaze is, it's just balsamic vinegar reduced. Everybody-- so what happens is, as chefs-- as chefs, I'm going to give you a couple tips. Sorry, chef, I've got to let them know. As we work at restaurants and stuff like that-- okay, 15 minutes to finish it up, no problem. As we work at different restaurants, you know, and things like that, we know how to charge lots of money just by names. I can take this bottle-- where's my balsamic? If I had some balsamic vinegar here, any balsamic vinegar in here I can make taste like a thousand dollar bottle of balsamic glaze. The reason is because you put balsamic vinegar, and you put it into a sauté pan, a sauteuse. And so you put that in the menu, it's been in a sauteuse, and you make it French time, [speaking mock French]. And then you come out and I charge you a thousand dollars just for that one word. And then you cook it and you bring it down into a glaze. And as you keep cooking it and cooking, and let it reduce, it's going to start bubbling like sugar would do in a pan. And then you take it, scoop it out, and then when you get a plate and you start really-- so I'm going to show you real quick. This is what we do. And we take that same glaze that's in that pan and we-- I just charged you a thousand dollars just to taste my balsamic glaze. Right now I can sit here and put-- let's say this is like a chocolate sauce. I can put a cheesecake that cost me two bucks from down the street and make it look like a $30 plate just by a little whipped cream, a little decoration, and just-- literally, this is art. Anybody? Got $25 over here, can I get $30, can I get $30? It's not even my plate. So are you following me? >> Yes. >> So just a little bit of decoration there. And so that's all it is. That's all balsamic glaze is. So you don't even have to buy this. You could literally go to the store, buy some balsamic vinegar, or if you have some home, and literally just put it in the pan, let it reduce, and it's going to taste so good. And just heavenly. You can put it on steak, you can make some filet mignon and then glaze it. Modify it, add some balsamic vinegar to your pan, some garlic, some mushrooms, and then add the red wine-- which is heart health. Who likes a little red wine? A little libation? Who likes a little white wine? Anybody like moscato? >> Yes! [laughing] >> Getting the club-goers in the front, you know? Listening to [inaudible] and moscato, I tell you, I knew it was something about you here in front, you know? So as I get ready to do this, I'm going to show you-- uh-oh, where's that extra lettuce that I had? The lettuce? Yes, she's going to go get it, okay. So I'm going to show you very quickly. So instead of, now we're going to talk about plating. Plating is sexy. But if you do this, like that's sexy. This is not. Sexy. Not sexy. Okay? So what is this? >> Sexy. Not sexy. Sexy. Sexy. >> Aaahh. Wait a minute, wait a minute. So I want to quickly just cut these bad boys in half. And you can add just-- you can put it right here, thank you kindly. And so now, now that I have that, now all I've done was, now I'm going to add just a couple of things to help with blood circulation. Some hot things that helps with-- so I'm going to add-- which ginger is good for the heart. So just a little bit of ginger, you know? You get this at the grocery store. Little bit of chili powder. Just a sprinkle. Now, chili powder-- wait a minute. Don't laugh at me, get out of here. I could call a SWAT team in here so quick, try to tell you. I've been taking care of these guys, they take care of me now. Ten-thirteen, chef needs assistance, you know? So a little bit of that action. And then I can do something even hotter, a little cayenne. But ooh. But what happens is, let me tell you, why is it not going to be so hot now? I just added chili powder, I just added cayenne, and ginger. All have some pretty, pretty tough. But how come it's not going to be very, very hot? >> Because of the acidity? >> Because the acidity from the tomato will cut that in half. It's kind of like drinking red wine. Does anybody know why red wine is best drinking with red meat? Say, "Why, chef?" >> Why, chef? >> So let's say you have a ribeye steak? Anybody love steak in here? Anybody ribeye fans? It has a lot of fat and stuff like that? Ribeye? Alright, ladies, filet mignon, right? >> Yes. >> You like the good stuff, I tell you. So ribeye is very fatty. And what happens is, the ribeye and the fat helps to cut the harsh tannins in the red wine. So they complement each other. So you drink red wine by itself, it could be too harsh. But if you eat it with a piece of steak or something like that, it just goes down so heavenly. And it just makes you do one of these numbers, are you following me? Did you see how easy I got down there and I came back up? Alright, I'm a young man here. So I have that stuff. I'm going to place them just like this. Matter of fact, I'm going to show-- now I'm going to do something called "stacking" very quickly. Something called stacking. Stacking is very, very important. Because most people do one of these numbers. And they'd be like, hey, baby, you hungry? No, I'm not. Thanks for asking, I'll have ramen noodles please. It's all about plating. I mean, you can really make your life so much easier just by making your food look good. You go to a restaurant, why don't you do it for yourself? I know you're tired. But just take a little, just get a little sexy with it. Just say, you know, I'm feeling right today, you know? Everybody say, "I'm feeling right today." >> I'm feeling right today. >> Oh, you see? Meditation, feeling right. You know, she was-- stress relievers. So, stacking is when you take lettuce. I have a mesclun mix, which is mache, mizuna, it has red leaf, green leaf, frisee, spinach. And arugula is good because it has the tomatoes and the sweet balsamic goes very, very well with it because the harshness from the tomatoes and acidity will cut the pepperiness of the arugula, which then gives the sweetness of the balsamic. And it just comes together. Oh, my Lord. And then it's just, my God, come on. So I call this right here my money maker. And I'm going to show you why. So I'm going to show you. Matter of fact, can you come up here, chef, real quick? This is my helper right here. Yes. I know, right? Sorry, chef. You dropped my bowl downstairs. We've not seen enough of you, right? So could you hold this plate? And I'm just doing this so people can see it. Is that okay with you all? Don't get fired early, now. So I want to just add this here just like this. You're doing an amazing job, I just wanted to let you know that, okay? You have your hair net today? Alright, no worries, no worries. I'm trying to tell you. From seeing this so far, do you think I'm going to do well on my TV show, ladies and gentlemen? >> Yes. >> It's going to be alright? >> Yes. >> I know you're struggling, but just give me a second, okay? So now, I have that right, I add this. Now, understand that-- please, just hold your breath. Understand this, that-- don't hold your breath, please breathe. Understand that when you add the tomato, you can't touch it again. Why is that, chef? >> [ Inaudible comment ] >> Okay, so what happens is, when you add a tomato-- you know somebody's lying when they say, "So what did you say?" when they as a que-- you know, they're asking a question. So what happens is, because you do not want it to start sliding all over the place and it starts to look nasty. So you don't want that stuff So add this just like this. How's it looking so far, is it all right? Just like that. And then I'm going to add-- please do not drop it on my head, please. I brought some goodies with me. So I have some pieces of marinated grilled chicken for protein, which is good for it. Say what now? I'll come back there. She's like, come on, just bring the plate with you, right? Moderation. So that's enough of that. Now I know you-- some people might have nut allergies. But walnuts are great for heart health. And almonds. But a guest, she was helping me out, she was in almonds. But I got that mix. Oh-hoh, she gave me a thumbs up. There you go. So you add a little bit of these. Now these are jalapeno toasted-- ooh, and you should have seen, and she said "Ohh." I love it. I'll tell you, My ex is 58. You're a young lady. So you add just a couple of those right on top. You see that? Now, you don't want to over-crowd the plate. You don't want to over-crowd the plate. Now, what did I tell you this was? Hold on, real quick, hold on. So just-- >> Sexy. >> Oh, you see. Now tell me that ain't sexy, baby. That's sexy, oohh! Get you excited. Let me get these out of the way for the camera shot. So now, ladies and gentlemen, what we've all been waiting for. Are you ready? You come on this side. >> I don't want to move. >> You do-- okay. Okay, you ready? Can you all see it so far? >> Yes. >> And this is where you go make a whole lot of noise when I put this on. But this is the money maker. This is when I charge you $40 for a salad that cost me $3 to make. You ready? You guys got to be quiet. This is ser-- shhh. >> Ohhh. >> Now, there we go. Oohh. Give her a hand, everybody. Give her a hand. Come here, come here, come here. There we go. Boom. Did you see that? Now, that right there is a salad. And with five minutes to spare. So that right there is what I call a summer sexy heart healthy make you dance with it all day salad for you. And what this is, is great. And you can do two things with the tomatoes. You can take tomatoes, you can cut those in half. And then you can take just a little bit of this rose vinegar or whatever kind of vinegar you have. Literally like a teaspoon. And then you can add-- anybody know what dried parsley flakes are? >> Yes. >> Just-- or if you want to, do chopped parsley. But if you don't have chopped parsley, use dry parsley flakes and a teaspoon of extra virgin olive oil, add it to it, and let the parsley in there, and then coat it. Toss it a little bit. And you can toss it and make it look just like-- the green will just pop, it's like Christmas on a plate. And it's just very, very sexy. And so you can sit here and then once you get the salad, I only added just a little bit of dressing. But you have the glaze on the bottom. So you can sit there and scrape the bottom as you're doing with the fork. And then if you want to lick the plate, I mean, it's your home. You can do whatever you want. [laughing] I do want to let you know that-- you can, I mean, it's just-- when you come up here you can taste some of the salad. I used ginger, I used so many different heart healthy items. Understand that at the end of the day, being on a serious note-- only you can change the way that you eat. I can sit here and I can talk to you until you're blue in the face. But at the end of the day, if you want to make a change in your diet, in your health, only you can make it. Out of the words of Morpheus, I can walk you to the door. I can walk you to the door, but you have to walk through it. There is no red pill or green pill. Or blue pill. There's just changing your diet, exercising, starting off slow, and doing the right thing. My book is up here. I would love to sign a copy for each and every last one of you. I would love your support as we continue to grow. And at the end of the day, maybe in a couple years it may be worth something. I doubt it, but I'm just saying it's a possibility. We need a TV show, it's going to be amazing. Make sure that I-- they already have like your emails and stuff, so we'll send an email blast. Hopefully you all want me to come back, because I would love to come and do another cooking demonstration. Make sure that your friends and family know. You can go onto my website at chefdanielwthomas.com, which is this website right here. Chefdanielwthomas.com. I have recipes on here, I have letters from senators in Congress. I have about 50 food pictures, and all kind of stuff. And I just want to let you know, my name is Chef Daniel Thomas. I'm your culinary creator for the world's most powerful appetites. It's been a pleasure to be with you today. Thank you so much, you guys. >> And we have a couple of minutes for questions and answers for Dr. Charles, for the chef, and for Dr. Day, so if you have any questions you want to ask them very quickly. Laura? >> Will your TV show be taped where? >> Well, I can't say all that. But I know a portion of it is going to be taped here. So it will be easier for the politicians to come to and fro. So we're going to-- there will be a set most likely here in Washington, DC. >> Okay, two ladies? >> How much are the books? >> They're $20.00. Mmhmm. >> How did you get into being a chef? At what age? >> Three years old I knew I wanted to be a chef. My dad is a pastor, and the ladies would take me downstairs and talk to me like I was a chef in the kitchen. I guess I was listening. And I actually have letters in sixth grade about what I wanted to cook for the President of the United States. I just never thought it would be three presidents, over a hundred foreign presidents, prime ministers, kings and queens, and kind of sitting in front of you all fine people talking about healthy eating. >> Okay, thank you. >> I'm ready to sign. Where do we go? >> Thank you, Dr. Darren Jones. And thank you, Chef Thomas. >> Oh, thank you so much. Everybody, Dr. Sandra Charles, one more time, everybody. >> Thank you also to the Daniel A.P. Murray Association for co-sponsoring, and also cooking for Laverne and Shirley. >> This has been a presentation of the Library of Congress. Visit us at loc.gov.