Clocks and food.
We're started with lobster. Johh Hathaway of Shucks a company that shucks lobster and sells the raw meat. We'll hear how it's done and why chefs prefer this.
Woody Young, the Presdient of Kit Cat Clocks will tell us how their company ticks. You know those cat clocks with the big moving eyes and tail.
Jake's Steakhouse in East Meadow, Long Island tells us the difference in the cut of steaks that you order and the various beers at his restaurant.
There are macaroons and there are macarons. Florian of Mad Mac will talk about the French difference to include madeleines.
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