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[0:20] ..." and I am speaking to -- local real. Who is from Brookline. And Andrew tell me what you would like to see restaurants do as far as counting calories. With the food that they"...
[0:59] ..." and younger kids their. Becoming more of these countries days. But his displeasure with how. Has become more aware. And maybe some of these kids when they do know how the and we can carry"...
[3:07] ..." paper menu it would be on the people around you like great nick price. The by the end of the item -- he would say. Chicken parmesan. 625. Calories between breakfast -- the price you know proposed."...
[0:00]" Great things can broke records here and I AM rolling tape come -- who could you just say your your full name. Okay and understood -- Doolittle -- introduction for the web here because we will put this interview up on the -- in tumble when -- this is John -- in the WBZ news room and I am speaking to -- local real. Who is from Brookline. And Andrew tell me what you would like to see restaurants do as far as counting calories. With the food that they serve."
[0:35]" Actually opened the restaurant would be. We called the calorie information for each item they have on their menu. Just to raise awareness. What people eat out to be calm people are more aware of the county NC and company -- to do. I was the only pieces probably who would actually -- you know. -- on the horizon and younger kids their. Becoming more of these countries days. But his displeasure with how. Has become more aware. And maybe some of these kids when they do know how the and we can carry it might. They noticed certain item pickup about -- from -- just to. They'll feel little I think it is very good measures that would. Help cut down peacefully and that would help people learn about what kind of -- they should consumer was kind of food she should avoid."
[1:35]" It Drupal. Obviously there will be critics to this who will would you say to the critics who. I would say to you. That -- this is policing food enough is enough here. We are able to make our own choices. In let us -- death."
[1:54]" World. I mean that's there's going to be obviously a lot of critics in terms of we could crude."
[2:02]" But. Our our trip children are -- palpable morning here."
[2:09]" The these are becoming more of these different day. Fears the media all the time read about it in the paper in this."
[2:16]" Matt in magazines or in. For coming in with a dilemma."
[2:21]" So if we knew what it's really care that are used for the news care about how."
[2:27]" How the governor general of."
[2:30]" And if something that we ought to. Take a look at because a lot of kids you know between. Afterschool. On the weekends to me you know the kids -- people for Balkan always because it was the food court and that sort of thing. So these -- good things that we as it was something we should do so from. Teaching kids what."
[2:54]" And how do you envision it working in a practical sense. Would it be on the menus would it be posted. At the restaurant table how would you. -- see it implemented."
[3:06]" Well if they have a paper menu it would be on the people around you like great nick price. The by the end of the item -- he would say. Chicken parmesan. 625. Calories between breakfast -- the price you know proposed."
[3:24]" Okay -- right there Andrew thanks so much free time I appreciate it good luck."
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