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STYLE" IS UP NEXT.
♪
HI, EVERYBODY, I'M JOCELYN
MAMINTA, AND YOU'RE WATCHING
"CONNEICUT STYLE."
GREAT TO BE WITH YOU.
TERESA HAS THE DAY OFF.
WE'RE GOING TO HAVE A LOT OF FUN
TODAY.
COMING UP, AFRICAN PENGUINS ARE
ADORE BIBLE BUT ON THEN DAGERED
SPECIES LIST.
MYSTIC AQUARIUM WILL BRING IN A
COUPLE OF THESE LIT GUYS AND
SHOW YOU HOW YOU CAN HELP
PENGUINS IN THE WILDMENT ON
STAGE 8, I LEARN TO PLAY THE
UKELE FROM DR. UKE, IT'S GOING
TO BE A LOT OF FUN.
AND IT'S INTERNATIONAL COOKING
WEEK ERE ON STYLE, TODAY IT'S A
TASTE OF ITALY WITH BETTY ANN
DONEGAN AND STEPHANIE DIETZ.
ALWAYS GREAT TO HAVE YOU WITH
US.
WE'RE GLAD TO BE HERE.
WHERE DID YOU GET THIS?
WE WENT TO ITALY LST YEAR,
WE HAD THIS FOR DAIRND I ASKED
THE CHEF HOW SHE MADE IT.
DO SHE SAY, OH, SURE, VUK
ISN'T IT.
HE DIDN'T GIVE ME THE
RECIPE, SHE TOLD ME THE
INGREDIENTS DANDY THE RECIPE
WHEN I GOT HOME.
WHAT DID YOU THINK OF IT,
STEPHANIE?
I THOUGHT IT WAS DELICIOUS,
BUT SHE TOLD US THAT IT WAS MADE
WITH PUMPKIN, AND WE THOUGHT,
REALLY?AND --
DOES IT TASTE LIKE PUMP KIN?
NO; WE SAID, SHOW US YOUR
PUMP ZINS IT'S SQUASH
THEMPLEGHTS CALL IT PUMPKIN.
IT'S A GOOD THING YOU CHECKED
IT OUT.
YOU WOULD HAVE MADE IT WITH PUFN
CONSISTENCE.
IT DOESN'T MASH THE SAME, SO
IT WOULD NOT HAVE BEEN GOOD.
IT'S A TOTALLY UNIQUE RECIPE,
SO
SOMETHING YOU NEVER HAD?
NO, I NEVER HAD IT BEFORE,
USING SOMETHING THAT'S VERY,
VERY BIG IN SOUTHERN ITALY,
WE'LL TALK ABOUT THAT.
CAN'T WAIT.
AS YOU KNOW, WE LOVE HOW YOU TWO
COOK.
SO WE'RE LOOKING FORWARD TO
TASTING EVERYTHING.
TELL EVERYBODY WHAT THEY
IMMEDIATE TO DO.
TAKE A LOOK THAT THE CAMERA OVER
HERE.
SIT BACAND RELAX.
BECAUSE YOU'RE HAVING LUNCH
WITH STYLE.
♪
♪
THE AFRICAN PENGUIN IS
FIGHTING FOR SURVIVAL.
ITS POPULATION HAS DECLINED,
OVER 06% SINCE 2001, AND IT WITS
NAMED TO THE ENDANGERED SPECIES
LIST IN 2010.
MYSTIC AQUARIUM IS DOING ITS
PART TO SPPORT PENGUIN
CONSERVATION EFFORTS IN
CONNECTICUT AND IN SOUTH AFRICA.
JOINING US IS TRACY CAMP, MYSTIC
AQUARIUM'S SENIOR PENGUIN
TRAINER, AND YOU BROUGHT
SOMEBODY WITH YOU.
I DIFFERENTIATION YOU HAVE A
YOUR GUESTS HERE WITH US.
GREEN, RED, AND RED, GREEN.
GREEN RED AND AGREED GREEN?
CORRECT.
OKAY.
WE COULDN'T HAVE GIVEN THEM
MORE CUTE NAMES?
THE EASY WAY TO TELL THEM
APART IS BY THE IDENTIFICATION
BANDS ON THEIR WINGS.
I SEE THAT.
THIS IS GREEN RED, AND THAT IS
RED GREEN.
THE OTHER WAY.
AND TH FIRST IS BLUE,
SIGNIFYING THEY'RE BOTH MALES.
I EE.
GREEN RED, ALL RIGHT.
PEOPLE ARE ALWAYS AMAZED TO HEAR
THAT THERE ARE PENGUINS IN SOUTH
AFRICA.
CORRECT.
BELIEVE IT OR NOT, THERE'S 18
DIFFERENT SPECIES OF PENGUINS
FOUND THUGHOUT THE WORLD, AND
SOME LIVE IN WARM WEATHER PLACES
LIKE SOUTH AFRICA.
AND NAMIBIA.
THEY SEEM REALLY LAID-BACK
RIGHT NOW BUT IN GENERAL WHAT
ARE THEY LIKE?
IT'S DIFFICULT FOR PENGUINS
TO,
THEY ARE TERRITORIAL, SO THEY
CAN BE VERY AGREESY.
BUT AT MYSTIC AQUARIUM WE WORK
WITH THEM EVERY DAY.
EACH ONE OF OUR 26 PENGUINS TO
MAKE SURE THEY GET USED TO BEING
HANDLED SO WE CA TAKE GREAT
CARE OF THEM.
THEY'RE GETTING A LITTLE
FIDGETY BECAUSE OF THE LIGHTS,
RIGHT?
PROBABLY, THEY ARE PROBABLY A
LITTLE BIT NERVOUS.
THIS IS A NEW ENVIRONMENT, BUT
OVERALL THEY'RE DOING WELL.
HOW OLD ARE THESE LITTLE
GUYS?
GREEN RED IS ABOUT 14 YEARS
OLD, AND RED GREEN IS THE OLDEST
IN OUR COLONY T 25.
HOW OLD CAN THEY LIVE?
TO ABOUT 30 TO 40 YEARS OLD,
BUT IN THE OPEN OCEAN
FORTUNATELY IT'S JUST ABOUT 15
YEARS OLD.
WHY IS THAT IN THE OCEAN?
OF COURSE, THEY DON'T HAVE TO
WORRY ABOU PREDATORS IN AN
AQUARIUM, THEY DON'T WORRY ABOUT
WHERE THEIR MEALS ARE COMING
FROM, BUT THEY LSO GET REALLY
EXCELLENT HEALTHCARE AT MYSTIC
AQUARIUM.
SO WHY ARE THEY ON THIS
ENDANGERED SPECIES LIST?
UNFORTUNATELY IT'S A LOT OF
THINGS THAT ARE PROBABLY DUE TO
HUMAN INVOLVEMENT, OVER FISHING,
OIL SPILLS, LOSS OF HABITAT, AND
THEIPOPULATION HAS BEEN
DECLINING REALLY RAPIDLY.
MARIKO'S GOODNESS.
SO HOW CAN WE HELP THESE LITTLE
GUYS?
AT MYSTIC AQUARIUM WE DO A
LOFT CONSERVATION EFFORTS.
WE PAIR WITH A FACILITY IN SOUTH
AFRICA, A REHABILITATION NETWORK
FOR THE AFRICAN PENGUINS.
THEY CLEAN OILED BIRDS, DO
CHECKS AND DO RESEARCH.
WE SEND OUR STAFF DOWN EVERY
SINGLE YEAR TO USE OR PENGUIN
SKILLS THAT WE HAVE FROM THE
AQUARIUM AND HELP THEM OUT AT
THE FACILITY WITH ALL THOSE
ZODGES HOW MANY OF THESE
PENGUINS DO YOU HAVE AT MYSTIC
AQUARIUM?
WE CURRENTLY HAVE 26 AFRICAN
PENGUINS, BUT WE HAVE A BREEDING
PROGRAM.
OH, DO YOU?
EACH YEAR WE'LL HAVE MORE
CHICKS HATCHED.
HAVE YOU HAD MANY?
OVER THE YEARS WE HAVE
SUCCESSFULLY HATCHED AND RAISE
BIRTHDAY 23 AFRICAN PENGUINS
RIGHT AT BE MYSTIC AQUARIUM.
EXCELLENT, SO YOU'RE ACTUALLY
HELPING INCREASE THE POPULATION.
SURE.
WE WOULDN'T SEND OUR PENGUINS
DOWN TO AFRICA, BUT IN THE ZOO
AND AQUARIUM POPULATION WE WANT
TO KEEP THE POPULATION STRONG SO
WE CAN HAVE THEM FOR MANY YEARS
TO OME.
CAN WE PUT ONE ON THE FLOOR
SO EVERYBODY CAN SEE HOW THEY
ARE?
SURE.
AND THIS IS RED GREEN.
YES.
HI, RED GREEN!
HOW ARE YOU?
OH, LOOK AT HIM!
HE'S GOING.
YOU WANT TO TURN AROUND?
THIS WAY.
THIS WAY.
NOW WHAT DO THEY EAT, TRACY?
SEVERAL KINDS OF SEAFOOD, SO
AT AQUARIUM WE FEED THEM A
MIXTURE OF HERRING AND SQUID.
HOW MUCH DO THEY EAT?
ABOUT A POUND OF FISH PER
DAY, PER PENGUIN.
YOU'VE GOT TO DO A LOT OF,
UH --
YES, CLEANING.
OH, MY GOODNESS.
THAT'S AMAZING.
LOOK, HERE HE IS NOW.
BUT KEEP GOING AND WALKING.
YOU'LL SEE THEY DO WADDLE QUITE
A BIT.
I SHOULD MENTION, COMING UP AT
MYSTIC AQUARIUM WE HAVE OUR RUN,
WALK OR WADDLE FOR THE PENGUINS,
SATURDAY OCTOBER 13, JUST A FE
DAYS AWAY.
IT'S OUR BIGGEST FUNDRAISER OFTN
CONSERVATION.
HOW MUCH DOES IT COST TO
REGISTER AND EVERYTHING ELSE?
IT'S $28 TO REGISTER AT THE
AQUARIUM, AND YOU CAN REGISTER
THE NIGHT BEFORE BY COMING DOWN
TO THE AQUARIUM OR YOU CAN
REGISTER THE DAY OF THE RACE.
DO YOU HAVE A LOT OF PEOPLE
TAKE PART?
WE DO.
IN THE PAST YEARS WE'VE HAD
ABOUT A THOUSAND PARTICIPANTS.
WE HAVE A PICURE OF THE
PARTICIPANTS.
IT'S A 5K RUN OR TWO-MILE
WALK, EVEN A SPECIAL KIDS' RACE
TO PARTICIPATE IN, LOTS OF DOOR
PRIZES AND GIFTS FOR EVERYBODY
AND PENGUIN EVENTS ALL DAY
BECAUSE IT IS AFRICAN PENGUIN
AWARENESS.
WHAT KIND OF EENTS?
PROBABLY THE MOST FUN IS THE
PENGUINS THEMSELVES DOES A
LITTLE BIT OF A RACE, IN OUR
FOXWOODS MARINE THEATER, SO WE
HAVE A SPECIAL PENGUIN
RACETRACK, AND JUST LIK RED
GREEN WALKED ACROSS THE FLOOR,
ONE WILL WALK FOR THE GOLD
MEDAL.
WHERE DOES THE MONEY GO?
TO OUR CONSERVATION EFFORTS
AND THAT CLUB FOUNDATION HELP
WITH RESEARCH AND CONSERVATION
AND SENDING OUR STAFF TO AFRICA.
THAT IS GREAT.
AGAIN, THE MYSTIC AQUARIUM'S
PENGUIN RUN-WALK IS SATURDAY,
OCTOBER 13 AT 9 A.M.
YOUALL YOU HAVE TO DO TO REGIST,
OR GET MORE INFORMATION, GO TO
MYSTIC AQUARIUM.ORG FOR THE
DETAISSMENTS CAN YOU REGISTER
ONLINE?
ONLINE REGISTRATION IS NOW
CLOSED, BUT YOU CAN JUST
REGISTER THE DAY OF THE EVENT.
IT'S GOING TO BE A LOT OF
FUN, AND THESE GUYS ARE GOING TO
BE SO HAPPY TO SE EVERYBODY OUT
THERE, BECAUSE IT'S BALL THEM,
ISN'T IT?
IT IS.
THEY'RE WONDERFUL ANIMALS, ND
WE'RE PROUD TO SUPPORT THEM.
THANK YOU SO MUCH FOR
BRINGING THEM IN.
OH GREAT TO HAVE YOU!
OH GREAT TO HAVE YOU!
NEXT, WE'RE KICKING OFF
INTERNATIONAL COOKING WEEK WITH
A TATE FROM THE AMALFI COAST OF
ITALY.
BETTY ANN AND STREAFN IN THE
KITCHEN WHEN "CONNECTICUT STYLE"
RETURNS.
♪
♪
THIS WEEK IT'S INTERNATIONAL
COOKING WEEK ON "CONNECTICUT
STYLE," AND TODAY WE ARE GOING
TO GET A TASTE OF ITALY.
COOKING IMPACT STRUCTORS
BETTY ANN DONEGAN AND STEPHANIE
DIETZ ARE HERE WITH A PASTA DISH
FROM ITALY GREAT.
TO HAVE YOU AS ALWAYS.
THANK YOU.
I'M SO LOOKING FORWARD TOTHI.
WE'VE BEEN TALKING EARLIER ABOUT
THIS RECIPE, AND YOU GOT IT
FROM?
ONE OF THE CHEFS.
WE HAD FOR IT DINNER.
AT A RESTAURANT?
WE WERE AT A RESTAURANTAND
I HAD NEVER HAD ANYTHING LIKE
THIS BEFORE SOY, ASKED HOW THEY
MADE IT.
AND SHE SAID IT WAS PUPG.
I SAID -- PUMPKIN.
I SAID, CAN I SEE WHAT YOU MEAN?
SHE SHOWED ME THE BUTERNUT
SQUASH.
BUTTERNUT SQUASH IN ITALY IS
REALLY SWEET BECAUSE IT'S VERY
HOT THERE SO IT GETS REALLY
SWEET.
SO OUR BUTTERNUT SQUASH IS
NOT THE SAME?
IT CAN BE.
SOMETIMES NOT.
BUT YOU NEVER KNOW WITH SQUASH
IF IT'S GOING TO BE SWEET OR
NOT.
WHEN YOU ARE ON TOUR, AN
CHECKING OUT ALL THESE COUNTRIES
FOR RECIPES, STEPHANIE, DO YOU
GUYS LOOK MENU AND SAY, I
HAVEN'T TRIED THAT I'M GOING TO
TRY THAT?
OH, ABSOLUTELY, YE.
A LOT OF TIMES WE ASK TO BE
SERVED LOCAL REGIONAL DISHES,
BECAUSE WE WANT TO KNOW WHAT HE
PEOPLE EAT WHERE WE'RE GOING.
SO THAT WAS WHAT THIS WAS.
AND YOU CALL THIS PEASANT
FOOD.
THIS IS PEASANT FOOD.
THIS IS FOOD THAT BASICALLY THEY
AT A -- EAT A LOFT PASTA IN
ITALY, YOU KNOW, AND THERE'S NO
MEAT IN IT, BUT IT'S STILL VERY
WELL-BALANCED BECAUSE IT HAS
PASTA AND CHEESE.
WHEN YOU HAVE PASTA WITH WHEAT
AND CHEESE WITH LYSINE IT BUILDS
A PERFECT PROTEIN.
SO IT'S HEALTHY.
BUT IT'S NOT EXPENSIVETO MAKE.
ALSO, QUICK COOKING IS ANOTHER
THING OF PEASANT FOOD.
YOU DON'T BRAISEAND COOK FOR
HOURS WHEN YOU'RE POOR, BECAUSE
FUEL IS EXPENSIVE.
SO THIS IS ANOTHER SIGN OF
PEASANT FOOD.
LET'S TAKE A LOOK AT
INGREDIENTS.
WE'RE GOING TO START WITH
BUTTERNUT SQUASH.
AND FIRST THING WE DO IS CUT
THIS.
I'M GOING TO SHOW YOU HOW DO IT
SAFELY.
BEUSE WHEN YOU HAVE BUTTERNUT
SQUASH IT CAN BE LIKE A ROCK.
OH, YES.
WE'RE JUST GOING TO CUT THE
END OFF.
HOW DO YOU CHOOSE A BUTTERNUT
SQUASH?
THAT'S THE THING, THERE'S NO
WAY TO TELL.
REALLY.
IT ISN'T LIKE IT'S RIPE.
SO IT'S JUST WHERE IT WAS GROWN
AND HOPEFULLY IT WILL BE SWEET.
SOMETIMES IT ISN'T GREAT.
NOW, I'M DOING THIS STEPHANIE IS
I HAVE HERE A LITTLE BIT OF
BUTTER AND OIL MIXED TOGETHER.
OLIVE OIL?
YUP, OLIVE OIL JUST THE
LIGHT OLIVE OIL, AND WE PUT THE
OLIVE OIL IN FOR HEAT, AND THE
BUTTER IN FOR FLAVOR.
SO IT'S NICE HAVE A MIXTURE OF
BOTH.
THEN I HAVE JUST SOME CHOPPED
ONIONS THAT I'M GOING TO PUT IN.
AND THEN THIS IS JUST A LITTLE
BIT OF GARLIC AND SALT AND
PEPPER.
SO YOU'RE USING VIDALIA
ONIONS?
YES, WE ARE, BUT IT REALLY
DOESN'T MATT.
YOU CAN USE WHATEVER.
OKAY.
YOU GET THE ONIONS TO --
YEAH, I'M GOING TO SAUTE
THEM.
UNTIL EVERYTHING IS SOFT.
AND THEN THE SQASH GOES IN WITH
SOME STOCK.
AND IT COOKS UP UNTIL EVERYTHING
IS NICE AND SOFT.
AND THEN, WELL, GO AHEAD.
I'M GOING TO SHOW U HOW TO
CUT THE SQUASH SAFELY.
FIRST CUT IT IN HALF.
THEN YOU WANT TO CUT OUT A FLAT
SURFE, BECAUSE WHEN YOU HAVE
SOMETHING ROUND THAT CAN ROLL,
YOU CAN CUT YOURSELF.
OH, I'VE DONE THAT MANY
TIMES.
[ LAUGHTER ]
NOW WE'RE GOING TO CUT THIS.
I'M JUST GOING TO CHUNK IT,
BECAUSE WE'RE GOING TO STEAM
THIS AND THEN MASH IT.
I'M JUSTCUTTING THIS IN BIG
CHUNKS.
HOW PRETTY THAT YELLOW IS.
THIS IS A NICE ONE.
IT HAS GOOD COLOR.
AND THIS JUST GOES INTO THE POT
AS SOON AS THSE ONIONS GET
SOFT.
WE THROW IT INTO THE POT.
LIKE I SAID, IT'S A VERY, VERY
QUICK DISH.
THE LONGEST TIME TO MAKE THIS
RECIPE IS BOILING THE PASTA.
BECAUSE YOU HAVE TO COOK THE
PASTA.
WHAT KIND OF PASTA?
YOU COULD USE REALLY WHATEVER
YOU LIKE.
YOU CAN EVEN USE MIXEDPASTA IF
ZAWNT CAN YOU USE SPAGHETTI?
NO, NO.
SOMETHING SHORT.
OKAY.
SO THIS IS GOING TO GO INTO
THE PAN.
AND WE'RE GOING TO USE ABOUT
THREE POUNDS OF SQUASH, AND THIS
IS NOT THREE POUNDS, BUT THIS
SQUASH, THIS IS ABOUT WHAT A
THREE-POUND SQUASH LOOKS LIKE.
SO THIS IS THE BALANCE OF THE
FOOD IN THE MEAL, THIS IS WHAT
YOU'RE MOSTLY EATING.
SO IT'S A GOOD AMOUNT OF
VEGETABLES.
THAT'S WHY IT'S HEALTHY.
IT'S HEALTHY, THERE'S LOTS
AND LOTS OF FIBER IN SQUASH.
THAT'S GOOD TO HEAR.
THEN THIS IS THE ONION.
YEAH.
BUT WHAT IS THIS?
THIS IS THE CACCIORRCAVAL.
THIS IS THE CHEESE, THAT MEANS
THE CURD WAS STRETCHED.
IF Y GRATE THIS AND YOU HEAT
IT, IT WILL BE STRINGY.
WE HAVE TWO MINUTES.
THIS ONE IS VERY FRESH.
FEEL IT.
SEE HOW SOFT IT IS?
YES.
THIS IS ONLY ABOUT THREEWEEK.
ONE IS OLDER THIS IS AGED.
SEE THE DIFFERENCE?
NOW, WHAT HAPPENS AS IT AGES, IT
GETS SHARP.
AND THAT HAS MORE FLAVOR AND
PUNCH.
SO THIS IS WHAT YOU WANT.
YES.
I JUST WANTED TO SHOW YOU THE
DIFFERENCE, SEE HOW SOFT THAT
IS
DEFINITELY.
CACCIOVALALO, PROVOLONE, THEY
ALL START OUT THE SAME WAY WITH
A STRETCHED CURD.
MAYBE ONE DAY WE SHOULD DO
THAT.
YEAH, WE MAKE FRESH ONES.
MAYBE WE'LL COME AND DO THAT.
NEXT TIME, MAYBE.
YEAH, BECAUSE IT'S
INTERESTING.
WE'RE GOING TO GRATE THIS.
I'M GOING TO TAKE THE FIRM ONE,
NOT THE SOFT ONE.
WE'RE GOING TO GRATE THIS, AND
THIS IS GOING TO GET SPRINKLED
ON THE DISH, AFTER EVERYTHING IS
DONE.
THAT'S GOING TO ASH THAT
SQUASH.
THIS IS WHAT IT LOOKS LIKE
NOW, AND THEN THIS IS WHAT IT
SHOULD LOOK LIKE WHEN IT'S NICE
AND TENDER.
OKAY, THEN -- NOW RIGHT
THERE?
YUP, MASH IT.
AND THEN THIS, SEE HOW
THERE'S NO RIND ON THIS CHEESE,
EVERYTHING IS EDIBLE.
JUST GRATE IT RIGHT DOWN.
CAN I TASTE?
YEAH, SURE.
GOOD.
[ LAUGHTER ]
MMM!
ISN'T THAT DELICIOUS?
LY.
LIKE IT VERY MUCH.
WE'RE ABOUT A MINUTE.
THIS IS VERY, VERY, VERY
POPULAR IN SOUTHERN ITALY.
YUM.
ALL RIGHT, LOOK AT THAT.
THAT GOES IN.
THIS IS THE CONSISTENCY YOU
WANT?
A LITTLE CHUNKY, YUP.
NOW WE HAVE THE PASTA IN
THERE.
AND THEN THE CHEESE, AND
THAT'S IT.
AND YOU CAN PUT AS MUCH OR AS
LITTLE CHEESE AS YOU WANT.
I'M PUTTING QUITE AN IT.
WILL THE CHEESE MELT IN
THERE?
YEAH, IT WILL MELT.
WE'LL GET THAT HOT FIRST.
GO AHEAD.
AND THEN WE'RE GOING TO PUT IN
SOME PARMESAN TOO.
SOME LOVELY PARMES REGGIANO.
THAT'S ALWAYS A MUST.
AND YOUON'T HAVE TO USE
BOTH, YOU CAN USE ONE OR THE
OTHER.
BUT IF YOU YOU HAVE IT, USE IT.
I CAN'T WAIT TO TRY IT.
IT'S JUST, LIKE I SAID, SO
QUICK TO MAKE THIS.
AND IT REALLY IS A LOVELY DISH.
NOW, YOU COULD PUT A LITTLE MOR
STOCK IN THERE TO HAVE A LITTLE
MORE LIKE SOUP IF YOU WANTED TO,
TOO.
YOU WANT TO DO THAT, ADD A
LITTLE BIT?
THAT LOOKS LIKE IT WOULD --
JUST A LITTLE.
THIS IS GREA
HOPEFULLY WE'LL TASTE THIS AS
THE END OF THE SHOW.
THE RECIPE WILL BE ON OR
BSITE, SO BE SURE TO GET.
THAT COMING UP, DID UKE SHOWS US
HOW EASIT IS TO PLAY THE
UKELELE, RIGHT AFTER THE BREAK.
FABULOUS.
♪
♪ AFTER YOU'VE GONE ♪
♪ AND LEFT ME CRYIN' ♪
♪ AFTER YOU'VE GONE ♪
♪ THERE'S NO DENYIN' ♪
♪ YOU'LL FEEL BLUE ♪
♪ YOU'LL FEEL SAD ♪
♪ YOU'LL MISS THE BESTEST PAL
YOU EVER HAD ♪
♪ THERE WILL COME A TIME ♪
♪ NOW DON'T FORGET IT ♪
♪ THERE WILL COME A TIME WHEN
YOU'LL REGRET IT ♪
♪ SOMEDAY WHEN YOU GROW LONELY ♪
♪ YOUR HEART WILL BREAK LIKE
MINE AND THEN ♪
♪ YOU'LL WANT ME ONLY ♪
♪ AFTER YOU'V GONE ♪
♪ AFTER YOU'VE GONE AWAY ♪
♪
THANK YOU!
YOU'VE BEENWATCHING DR. JIM,
A DERMATOLOGIST AND MUSICIAN WHO
IS ALSO KOWN AS DR. UKE.
IT'S GREAT TO HAVE YOU.
THANK YOU.
BROUGHT ME BACK, THOSE1920s .
WELL THAT WAS FROM 1918.
OKAY.
AND IT'S ONSIDERED A JAZZ
STANDARD, AND EVERYBODY DOES IT.
HOW POPULAR IS THE UKELELE
NOW?
THE UKELELE, IT WAS POPULAR
IN THE 'TW '30s, '40s, ARTHUR
GODFREY MADE IT POPULAR IN THE
'50s, AND NOW IT'S BECOME VERY
POPULAR WITH COLLEGE STUDENTS,
AND THEIR NEW ROCK GROUPS.
"TRAIN" HAD A VERY SOLID HIT
WITH "HEY SOUL SISTER," THAT'S
UKELELE.
JASON MARAZ WITH "I'M YOURS."
SO IT'SERY RELEVANT NOW.
OH, YEAH, EVERYBODY'S PLAYING
IT.
IT USED TO BE, I REMEMBER
GROWING UP, DON HO.
WELL, DONHO WAS GOOD.
TINY TIM SORT OF KILLED IT, AS
DID THE ELECTRIC GET, BECAUSE
IT'S COME BAFNLGT IT IS SO
POPULAR NOW THAT IF YOU GO TO
ANY LARGE MSIC STORE, BIG
DISPLAYS FLIGHT FRONT OF THE
STORE OF UKELELES, GOOD
SELECTIONS OF UKELELES, AND
GUITAR CENTER, FOR EXAMPLE,
EVERY GUITAR CENTER IN THE
COUNTRY IS GIVING FREE UKELELE
LESSONS.
THAT'S GOOD TO KNO.
EVERY WEEK THROUGH OCTOBER.
BUT YOU ALSO TEACH ON YOUR
WEBSITE.
I TEACH ON MY WEBSITE AND I
TEACH IN GLASTONBURY,
CONNECTICUT, SIXTH GRADE
STUDENTS, FOR ELEVEN YEARS, AND
ADULT CLASSES THROUGH THE
HIGH SCHOOL.
DO YOU DO A SING-ALONG?
WAVE COMMUNITY-WIDE
SING-ALONG EVERY MONTH FOR THE
LAST FOUR YEARS, WE DO SONGS
FROM THE 'TWENTIES, 30s, BEAT
ELSE, ELVIS, YIDDISH SONGS.
NEXT ONE IS OCTOBER 27 IN
GLASTONBURY AT NOO.
GO TO MY WEBSITE.
WHICH IS?
WATERBURY DOCTOR UKE.COM.
BUT YOU CAN GET IT FROM GOOGLE
JUST BY DG DOCTOR AND UKELELE.
LETS SEE HOW I FAYE AGAINST
SIXTH GRADERS.
WELL, THEY'RESHORTER.
SO I HAVE MY OWN UKELELE
HERE, AND THIS IS WHAT?
THAT'S A "C" CHORD.
IT'S SO EASY, MUCH EASIER
THAN THE GUITAR.
AND YOU CAN SEE HOW LIGHT IT IS.
SEE WHERE MY FINGER IS.
ON THE THIRD FRET, ONE, TWO,
THREE, THE FIRST STRING.
READY?
AND STRUM RIGHT ABOUT THERE
WITH YOUR INDEX FNGER.
DOWN AND UP.
WE'RE GOING TO DO FRAIRY
JACQUESA, WITH A GOOD FRENCH
ACCENTS.
♪
[ SINGING ]
[?
FRENCH ]
♪
♪
GOOD!
GOOD.
I'M SO PROUD OF MYSELF.
YOU WANT TO TAKE IT ON TOUR
WITH ME?
YEAH, I'D LOVE TO JOIN YOU ON
TOUR.
AGAIN WHAT WAS THAT CHORD?
A C CHORD.
NOW WE'LL TRY ANOTHER ONE.
THAT'S THE EASIEST SONG
BECAUSE IT'S A ONE-CHORD ONG,
YOU DON'T HAVE TO CHANGE CHORDS.
NOW WE'RE GOING TO REALLY
CHALLENGE YOU WITH AN"F" CHORD.
THERE AND THERE.
OKAY.
OKAY.
LET'S DO THE SAME SONG IN "F"
NOW.
ALL RIGHT, THIS IS THE F
CHORD.
YOU HAVE TO SING HIGHER OR
LOWER.
[ SINGING IN FRENCH ]
♪
OKAY.
THAT'S HARD TO DO TWO THINGS
AT THE SAME TIME.
NOW WE'RE GOING TO GET A
LITTLE CMPLICATEDDEDMENT WE'RE
GOING TO DO A TWO-CHORD SONG,
STARTING WITH THE F, AND THEN
THE C7, WHICH IS JUST THAT, VERY
SIMPLELY.
THE DIFFICULTY IS GETTING BACK
TO THE F TO CHANGE.
WE HAVE 30 SECONDS.
OKAY, START.
WE'RE GOING TO KEEP PLAYING.
OH MY DARLING, OH MY DARLING ♪
♪ OH MY DARLING CLEMENTINE ♪
♪ YOU ARE LOST AND GONE
FOREVER ♪
DREADFUL SORRY CLEMENTINE ♪
THANK YOU, DR. UKE.
WE'LL BE RIGHT
NEWS 8 AND WORLD CLASS MARKET
WANT TO SEND YOU AND A GUEST TO
DANCING WITH THE STARS.
ENR FOR YOUR CHANCE TO WIN ON
THE CONTEST PAGE AT WTNH.COM.
THE LUCKY WINNER WILL RECEIE A
PAIR OF TICKETS TO THE FINAL
PERFORMANCE SHOW, THREE DAYS,
TWO-NIGHT HOTEL ACCOMMODATION,
AIR FARE AND GROUND TERRORS TO
AND FROM THE STUDIO.
WE'RE BACK ITHE KITCHEN, READY
TO TRY THIS PASTA.
THANK YOU SO MUCH.
I'M JUST GOING TO PUT A
LITTLE PARMESAN REGGIANO ON TOP
THE FINISHING TOUCH.
LET'S GO TO DR. UKE FOR ONE
MORE SONG.
THANKS, EVERYBODY FORKS
WATCHING.
♪ GONNA LAY DOWN MY SWORD ND
SHIELD ♪
♪ DOWN BY THE RIVERSIDE ♪
♪ DOWN BY THE RIVERSIDE ♪
♪ DOWN BY THE RIVERSIDE ♪
♪ I'M GONNA LAY DOWN MY SWORD
D SHIELD ♪
♪ DOWN BY THE RIVERSIDE ♪
♪ STUDY WAR NO MORE ♪
♪ I AN'T GONNA STUDY WAR NO
MORE ♪
♪ I AIN'T GONNA STUDY WAR NO
MORE ♪
♪ I AIN'T GONNA STUDY WAR NO
MORE ♪