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 | Friday, Nov. 21, 2008
As we enter into the holiday season, this week Sunday Morning presents its annual Food Issue: Eat, Drink and Be Merry! It’s a cornucopia of stories on all matters connected to what we eat and drink. We hear a lot these days about globalization and the millions of new immigrants entering our nation. And it’s true, those influences are affecting the food we eat but, by how much? In our Sunday Morning cover story, correspondent Seth Doane looks at how the American palate has changed over the years and how it’s adapting to the changing economic climate. One look at your 401(k) or your home equity and you may be tempted to try some real comfort food, in this case, some southern comfort. Bourbon, as correspondent Martha Teichner reports, is America’s home grown whiskey and 95 percent of it is produced in the state of Kentucky. Teichner tours one of the state’s biggest distillers, “Maker’s Mark.” Thousands of years ago, before the age of farming, our ancestors got their food by hunting and foraging. How much has changed since then? Well not much, when it comes to putting mushrooms on the table. Correspondent Serena Altschul goes on the hunt for the delicate fungi in the hills of California. Picking the right mushrooms for a meal in a high end restaurant is usually a task reserved for the chef. And in the case of Tom Colicchio, that would be the “Top Chef.” He is not only the star of a popular cable television program but also the owner of critically-acclaimed restaurants located throughout the country. Colicchio speaks with correspondent Tracy Smith about how his humble beginnings and his penchant for keeping meals simple were the sources of his culinary success. The dishes at the Heart Attack Grill in Chandler, Ariz. are simple enough to do some real damage if you over indulge. That’s why they have a “doctor” and “nurses” on continuous call. Certainly a comfort to Bill Geist, who worked up the courage to take on the mighty Quadruple Bypass Burger, 8,000 calories of heart-stopping goodness. Obviously, the only thing healthy here are the portions. Those stories and more on a special edition of Sunday Morning: Eat, Drink and Be Merry! Listen for the trumpet. | 
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