las vegas 115. the heat have even killed a las vegas man. temperatures teetering a second day at 127 degrees in death valley, california. i'm don lemon in new york. "antho "anthony bourdain, parts unknown" begins now. it used to be you grew up to be a doctor, a lawyer, an engineer. there were specific sets of rules and expectations. >> are you asking me to be in a porno? >> thanks some remarkably bad koreans though, things are beginning to change. >> i went to one year lawsuit and walked out. >> any final advice for someone about to marry a korean woman? the answer beings don't do it. ♪ it's a wild beautiful world

felt the cool rain on my shoulder ♪ ♪ i felt the rain getting colder ♪ >> all i knew was that this town was going down and no one was showing up. so we as koreans figured that out really quickly. is there a point where you and i look at each and say, they're not coming. >> the choppers will not be here any time soon. >> that's when all the stuff started to go down. >> roy choi is a second

generation korean american. he lives in los angeles. he's the owner, operator of four ground breaking and much-loved food trucks. the first to alert customers to where to find delicious food. >> this was the command post. from here, you know you could look and you could see if fires were going on. >> when the los angeles riots happened in 1992, roy was 22 years old. this plaza's roof top played a central role for koreans defending their town. let's back up a bit. after the immigration act of 1965, thousands of koreans began arriving in l.a. the first to arrive are mostly middle class college educated, hoping to make a lateral move into american society. but unless you had a medical or engineering degree, that turned out to be tough. they found work as merchants, store owners, open liquor stores, groceries, massage

studios, dry cleaners. they did that in an area that was called under served. where others prefer to abandon, koreans moved in. so 1992. four l.a. police officers are on trial for what sure as hell looked to me like a wily excessive and prolonged beating of an unarmed rodney king. in april of that year, they were acquitted. for me, it was a never saw that coming moment. for african-americans, it was a ruder surprise. to say people were angry would be an understatement. >> south central is that way. >> the lapd were completely unprepared for what happened next. >> everything you see right here, all this was being looted. chairs and rocks and everything being thrown through walls. if you go straight down western

on venice being the whole plaza burned on fire. we're you canning innin inning . >> did the cops come at all? >> we were here three days. i didn't see any cops. >> where did they set up their front line? >> rodeo drive. >> where did the forces of law and order set up the perimeter? not here. korea town was left to its own devices. official borders third street on the north end, olympic boulevard on the south and vermont avenue to the east and western avenue to the west. that's three square miles left pretty much to burn or fend for itself. this roof top quickly became the command post for rapidly improvised korean defense forces. they armed themselves, set up crude but effective command, control, communication and patrols. >> we weren't going around just slugging and capping people. all that was happening was just don't break down my store.

making sure our parents, our uncles, our families, these stores, this town stays alive. >> 58 people were killed. only a quarter of korean-owned businesses survived. either destroyed outright during the riots or abandoned after by owners who felt the entire underpinning of their contract with america had shifted. yet today, koreatown is bigger and better and forever changed by what happened in 1992. this man is as unwavering old school as you get. roy and i sit down with roy kim whose grandfather opened the place in 1978. like most korean restaurants at the time, you didn't mess with the original ever. like most korean father/son relationships, you obeyed dad's wishes no matter what. >> my father opened all this

redwood and cherry and wood. to this day, i can't touch certain things here. >> he doesn't let you change the uniforms either. >> no. he still controls the restaurant. i just do the work. that's a korean. he knows. we start with all those delicious plates of pickles, preserves, a spicy squid snack or two. no bon khan? no meal. >> what they are going away from is the chairless rooms. >> the feet under, knees forward? >> the tea ceremony seating area. that was punishment for koreans. that is a punishment. >> and with a book over your head. >> hours. >> what would a crime be? what would catch you in that position? >> it could be as minimal as a 94 on a test. >> korean parents, let's just say they veer towards t strict. moms and dads were not, shall we say, conflicted about corporal punishment.

>> i love you both immediately recognize this. >> this is what we are known as thinly sliced red marble. >> it's beautiful. >> roast thin sliced rib eye and thinly sliced fat marble beef, barbecued stableside. >> for us koreans, it's funny barbecue has become the gateway to our food. >> at least it's delicious. >> it's delicious. okay. this is the portal and we're cool with that. >> and this will come back. basically kimchi fried rice. an outer layer of crispy stuff is just the best. >> tableside cooking, i think people overlook that a lot. this is like crepe suzette, filleting a dover sole. >> would you be doing this in 20 years?

>> if it would change, tonight i would get a complaint. >> and you'd have to talk to your dad. >> yeah. that's a problem. >> what do you do if you're a locavor in l.a.? you look around. what is local or delicious, artisnal and authentic? with kogi truck he brew a great match-up of korean and mexican to the people. what started as one truck became four trucks and three brick-and-mortal restaurants to go with them. >> for me, kogi was always one truck in my mind. then the lines got big, you know and it evolved. >> roy trained at the culinary institute of america and interned in new york city. he runs his trucks like would you expect of someone with that

background. >> within our food media landscape we romanticised certain compositions of what a great chef and great kitchen are supposed to look and smell and feel like. just because those are beautiful doesn't mean this is not beautiful. for me, i don't see mustard plants and sheep grazing, i see barbed wire and telephone poles and puddles and all that stuff contribute to the flavor of the food. so it's truly what i call a regional food. and they're off. >> every shift and every evening the trucks locations are sent out during twitter. the locations change every day and people flock quickly to find them as the lines can get long, very long. i took a run with roy as he made

his nightly rounds. how often do you make the full circuit between all of your various enterprises in. >> twice a day every day unless i'm doing something crazy like this. it's like i have a huge las vegas hotel, but the hallways are the streets. >> first stop, chego, a rice bowl place in the palms neighborhood. >> these are my guys here. hola. >> kimchi spam. a big bowl of rice with meat, vegetables and lots of flavor for less than $10. good deal. you're so sentimental about the business of feeding people. >> it's like trippi state of romancism. i'm very hard-assed. if you complain, i take the food out of your hands and give the

money back, but within those rules there is a lot of love. there's a lot of care. >> across town in venice is a-frame, roy's first brick-and-mortal. >> this used to be an i-hop. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you necessarily notice. every dish designed to be eaten with the hands. what's good? the baby back ribs are air-dried, braised, breaded and fried. tacos, beer can crackling chicken. air dried like peking duck then fried. not too far away, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up there's already a line. hungry people have been waiting in cars or around the corner ever since the twitter

announcement 30 minutes ago. >> i feel guilty i'm jumping the line. wow. what's the longest line you ever had? >> 600. >> 600 people for one truck? >> yeah. >> the kogi taco, double caramelized korean barbecue short rib on fresh corn tortilla with a chili soy vinaigrette. >> we go everywhere. we go to every single corner of the county and the city. we are not just going to the hip areas. >> what about bel-air. can you pull up at a corner in a residential area in bel-air? what happens then. do you get rousted? >> no. they come out in the versace robe. >> that i've got to see. >> beverly hills. beverly hills, it's crazy. >> why should he be excited about food trucks?

they allow creative chefs like roy without a lot of money to start creating and selling their stuff, introducing themselves to the world without having to gather up $1 million or credulous partners. they are infinitely better than fast food like the king and the crown and the colonel. han just flexibility and convenience. so here are a few reasons to choose university of phoenix. our average class size is only 14 students. our financial tools help you make smart choices about how to pay for school. our faculty have, on average, over 16 years of field experience. we'll help you build a personal career plan. we build programs based on what employers are looking for. our football team is always undefeated. and leading companies are interested in our graduates. we'll even help you decorate your new office. ok. let's get to work.

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how do i put this? good korean kids grow up to be doctors, engineers or lawyers goes the story. there are expectations. what if you're a bad korean? what if you're korean-american andrea just didn't give a [ muted ] .

what if you said where do i fit in society? and were unsatisfied with the answers you were getting? what if you were an insanely talented artist in a small startup company facebook asks you to do in murals, and paid you with stock and you became ridiculously wealthy, and you still didn't give a [ muted ]? well, then you might be david choe. >> hi, i'm david choe. ♪ you're like me. >> is that an ak pinata? >> that's an ak-47 pinata. this place is in downtown l.a., so i like to have weapons stored throughout. >> you need a puppy, man. >> i do need a puppy. i'm going to paint you today. is that cool? >> yeah, sure. >> all right. so just sit right there, and --

sorry, i don't usually paint this early in the morning. okay. i'm going to go more expressionistic, if you don't mind. >> i want to know, you said young people are looking to follow your road to success, your advice is, whatever you do, don't date a korean girl? >> okay, i try to be open-minded things, but i'm racist. for me, i've given it a shot and i end up with a situation where i feel like i'm dating my mom. >> what characteristics in common were you -- >> overbearing, jealous, unreasonable, like unrealistic about life, demanding.

like, i mean, i could go on and on. if you're a woman, i would never recommend dating a korean guy. for the very few women out there into asian guys, if you are going to go that route, definitely go chinese. yeah. come check it out. >> oh, yeah. whoa! awesome. wow. >> i don't know. what do you think? >> dude! i'm honored. i've never had my portrayed done before. >> hey, man, you're welcome. >> this stuff will be worst some money on ebay, for sure. >> now i'm definitely ready for sizzler. nice. >> standing tall and prominent amongst the many asian and central-american restaurants in

the community, one place holds a cherished position in the collective memories of many second-generation korean americans. i am personally unfamiliar with the sizzler brand. i know it by name, but never have i managed to actually cross its doors. >> after you. >> thank you. >> wow. >> how are you doing today? i'm doing fantastic. i have my sizzler outfit on. here's the thing. you can get a steak and add the salad bar with it, the best bang for your buck or just the salad bar. >> i have to have some steak. >> i'm going to go traditional and just get just the salad bar. >> thank you. >> sit wherever you like. ♪ >> oh, yeah. >> now you're getting korean on me. >> super-embarrassed, because we're in korea town, and i'm taking you to sizzler.

for a lot of koreans, is the best food in koreatown. >> we never ate out ever, if we did, it was mcdonald's. if it was a birthday or special celebration and wanted to kick it up a notch, then it was sizzler. >> this is a judgment-free zone, where there are no mistakes. a world to explore in congruous combinations without shame or guilt. free of criticism from snarkologists, because there are no snarkologists at sizzler. >> here's the accoutrements for making a nice nacho salad, and pasta, spaghetti. the move is, get a taco shell and put meatballs in it. this is italian/mexican dining, and you make a meatball taco. and there's nowhere else in the world that you can have this. three meatballs in the taco,

some kwauk guacamole, then put all this nacho and other stuff. this nacho and other stuff. >> i know what i'm going for the full south of the border experience here. >> there you go. >> i'm not kidding around here. oh, yeah, now we're talking, my friend. >> a little bit nicer than i remember. >> there it is. that's the best bread that you can get. you tell me if you like that. >> now, wait a minute. are you saying that the cheese toast is complementary? >> and once we found that out, we would order stacks of it. it was our favorite part. we needed to figure out how to manufacture it at home. >> so were you good sizzler customers? do you think they were happy to see you come? >> i love this dish, man. when i go back, i might have to have a meatball taco. >> we gooched the system a little bit, but not completely abused it. there would be the guilt associated with we never eat out, but now we are, so you

better [ muted ] eat. you have to put down at least three plates. what do you think of the bread? >> it's delicious. i get why it could be a wonderland. for you, sizzler a happy place? still. >> lots of memories. it's satisfying. i need more of this cheese bread. for colds, it's not for pain, it's just for sleep. because sleep is a beautiful thing™. zzzquil. the non-habit forming sleep-aid from the makers of nyquil®. ♪ it's the most powerful thing on the planet. love holds us in the beginning. comforts us as we grow old. love is the reason you care. for all the things in your life...

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something dave choe and roy choi have in common, they are very much creatures of l.a. and what is l.a.? l.a. is mexican, central american, filipino, vietnamese, thai, somoyan, bangladeshi. everyone has left their mark, continue toss shape the town. k-town exists upside its neighbors, and it's natural that both choe and choi identify very much with mexican street culture. few things embody that particularly southern california latino street culture more than low riding.

esteban is a photographer, chronicler of everything iconic at the crossroads of hip-hop, design, tattooing, fashion, and low riding. >> they used to put sandbags in their trunks to make them lower and around the '70s they got popular. >> why these particular models? >> pretty much always been the late '50s through the '60s and the '70s, and when the '80s came up they brought in the cat lacks and the regales. the most classic well known car for low riding is probably the '64 impala. >> how many korean low riders are there? >> there's a few asian ones. >> more asians? more koreans than 15 years ago? >> we're seeing a crossover with the food. >> right. for the most part things are starting to get more open.

if you're asking, there will be a lot more asian/hispanic mixed babies in the future. >> amen to that. >> ideal low riding is about getting appreciated by the people who best appreciate the traditions and techniques, the getting it right. for that, you head to east l.a. >> the most famous notorious street in l.a. is wilshire boulevard, because of the history of it. and then the boulevard in south central. >> and most critical audience and most appreciative. >> the ones you want to see your car. >> it's a slow-moving piece of art. you treat the car a piece of art, acutely aware of the dangers. cops, for whom you are a target. potholes. other cars. in east l.a. you see people ooh and ah, you see people change

the expression from what is that, to nice ride. >> you've got full-fledged gang members giving us props, giving us respect, you know first you build a car for yourself. at the same time you're building it for the streets, for the people. you want them to appreciate it. ♪ within the border of koreatown, it's not just koreans. there are new arrive arrivals every day. there's an official little bangladesh right in the middle of k-town. you're not short of options around here. >> no, you can get tacos across the street. korean next door and goat stew. you can pray to muhammad or buddha. >> the tiny mosque next door where services are held five

times a day. >> i was talking to a guy in the parking lot who said this is the first little bangladesh in america. >> yeah. it happened just like two years ago. it was like we went to sleep and woke up and it was there. >> step in for curried goat, samosas, tandoori chicken, and fish with no small amount of chilies. >> just such aromatic, delicious food. what other food. >> el salvadorian, guatemalans, koreans all throughout. pakistani, bangladesh food. oaxaca takes over all of eighth street. >> is that just the way it worked out? >> yeah, you know how it goes. one guy showed up. filipino fast food just behind us, and a bunch of riffraff.

>> filipinos are very proud of their food. underrepresented. >> they're going through what we went through, where the glass hasn't been broken yet, to translate it, but keep the core and soul of it, but it tastes delicious. a few blocks over, the iconic filipino fast food chain jollibee. laugh all you one, but ask any filipino, they love the drive-thru for this specialty spam thing, but it's the desserts that get crazy. >> decisions, decisions. we'll take one aloha burger, and one spam little big bite. let's do a halo-halo. that's it. >> oh, look at that. what is that? >> that's halo-halo. >> oh, yeah. dig deep and you hit delicious stratas of red beans, white beans and chickpeas, cubes of jell-o, shaved ice, coconut, and is that flan? it makes no goddamned sense at all.

i love it. >> a part of every filipino's life. >> oddly beautiful. i have to take a picture. >> you know i'm getting a bite of that. what is that? >> it's a little big bite. favorite thing in the world. >> no, don't say that. >> i like that. >> it's good, right? >> aloha. it just sounds magical. is there like pineapple in there? >> yes. >> hence the aloha. that's a very tasty burger. nice char. >> it's fast food, but it's made like just a single family-owned restaurant. what family made this? maybe not your family. >> the jettisons. >> you like it? >> it's actually very tasty. >> every single thing you like it? >> wow, there's so much i don't know. ♪

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♪ [ speaking foreign language ] that's true, dad. we all look the same. [ laughter ] >> i love it. >> he may be a korean gone bad, but dave choe still tries best he can to be a good son. he bought them this house and visits for family meals often. in fact, when we first met, sensing it had been a long time without a true home-cooked meal, he invited me to dinner with them. guests are not unusual. jane choe is an amazing cook. >> it's going to be very delicious. >> mom, dad, look who's here. >> hello. >> can you smell something? >> oh, yeah. good stuff. >> yeah, all the good stuff coming. maybe somebody going to hire me later. [ laughter ] >> okay. which ones are you?

are you the oldest? >> i'm the middle. i'm the suicidal pirate. >> already signs of trouble here. >> my older brother is the hip-hop santa. he was the oldest. he beat me up, i beat him up, and then he would just cry. show you my dad's painting. hey, dad, come over here for a second. would you paint this, dad, 30 years ago? >> 1973. >> every christmas he unrolls it and just scotch-tapes it to the wall. >> my mom's the artist in the family now. >> so this is a family of artists? the choes are devout christians, not unusual in the korean community, but they are unusual in that they're both artists of a sort. jane treats the house like an ongoing art project, drawing sunglasses on family pictures, stapling angels to paintings that have hung in the white house.

adorns wreaths with happy meal toys, sticker bombing the kitchen with birds, cows, space ships piloted by her three boys. she is relentlessly energetically and inarguably creative. >> they brainwashed me. from the time we were kids. she was like you're the best artist in the world. >> you are. >> oh, thanks, but now she's telling me she's going to be the best in the world. she's very competitive. she says she's going to destroy me. >> awesome. >> food is ready. >> so you want to explain what everything is, mom? >> the food i prepared tonight is very common korean food. curry beef with beef, ribs, a stew. >> kimchi is looking fresh. >> it's fresh. >> today is chestnut rice. >> no one has this kind of rice. >> special rice. >> special rice for tony. >> and stuffed peppers.

>> oh, that's david's favorite. >> seaweed and jelly mung beans and noodles with shiitake mushrooms. avocado egg rolls, fried squid and shrimp. potato pancake. often there's a few mexican dishes sprinkled in as well. it's always a great meal. i can tell you that. >> thanks, mom. this is delicious. >> this is awesome. >> thank you. >> i love it. during the riots of '92, jim and jane choe worked as real estate agents and property managers, so the destruction in koreatown had a direct impact on their lives. the choes watched from homes as the chaos unfolded on tv. after the riots, jim wrote a letter to the editor that was published in the "l.a. times." >> i'm extremely angry with the lapd, for their traitorous action. why the cops let the looters run wide and rape our city.

they somehow had time to bother korean chef/owners guarding their stores. how can the owner of a business just sit back and watch his life be burned to the ground? >> david would have a very different reaction. >> my brother stole a car, and we went into like all the neighborhoods, and then quickly realized it wasn't like about race, it was just about people stealing stuff. but we were out looting, causing chaos. i don't think we got anything good. i think i got a tv stand. >> was it life changing for you? >> it's like you grow up and things are explained. here's the police, they're not doing anything they're supposed to do, just normal men and women of society acting like animals, and i thought oh, everything i've been taught and learned my whole life is disintegrated before my lives, but in the end we're from great disasters come great things, right?

koreatown burned down. it's like we own l.a. now. it's half the l.a. >> now korean culture, grow up in size, all the over the world influence, you know? >> filmmakers, all the top korean film makers. >> what about me? >> yeah. >> artists, right? >> sorry, david. he thinks -- [ laughter ] >> today i went into all the different ways you guys used to beat us when we were kids, you know. the stress positions. all the korean punishments. >> what's remarkable to me, every kid, i mean, all korean kids, the same position, holding a book -- >> yeah, that's the way we learned from generation to generation. we don't know why. >> to take a peek into the dark heart of the korean psyche, make maybe it helps to get familiar

with han, a concept for non-koreans that may be difficult to fully grasp. >> all right. you want it? here we go. han connotes a collective feeling of oppression and isolation in the face 6 overwhelming odds. it connotes aspects of lament in some occasions anthropologists had recognized it. someone who denies of han is said to have been died of -- [ speaking foreign language ] >> it's heartburn. >> well, it's been described in a way that sounded benign. this is a burning sense of injustice, besiegement and desire for revenge. >> the han is the reason we are who we are, but also the same reason why i won't marry a korean woman. >> you never know -- >> i know, mom. >> he's cute. ♪ ♪

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main drag of k-town. another mini mall among many. karaoke, no. >> this is the best dumpling spot in town. my mom would just order all these dumplings and leave them on my door, because she's not allowed in my house. i just said, where are you getting these? my mom likes to withhold information.

i finally got it out of her. >> myung in dumplings. they serve a mix between korean and chinese. each plate hand made to order, my friends. opened in 2007 on olympic boulevard, it's run by yu jin, by way of a province in china. >> been coming here two years now. there is no one ever in here. every time i've ever come in. i don't understand how they're open. maybe just people get them to go. >> right. they all look like butt holes, actually. >> kind of, yeah, pre-prolapse. >> king dumpling. thick dough, stuffed to the gills with pork, kimchi, vegetables, precisely made, weighed and crimped. steamed until soft. eat.

wow. that is nearly the size of your head. >> yeah, it's like pizza. i'll eat them cold, too. save two and have them for dinner. >> and mandu, smaller, served with red chili paste. >> wait for the dessert one. >> wow. >> wow. boy, these are delicious. >> they're just like so huge. >> go for it. >> so would this be classically post-drinking food or pre-drinking food? laid out a base of absorptive material. >> there's a lot of bread here. i don't really drink, just falling under peer pressure here. just to be one of the cool guys. >> i like this place already. good signage is important. >> the sign's awesome. >> if that sign does not sing to you, then we cannot be friends.

>> this is my uncle tony. >> how are you doing? >> this is terry kim, aka guam cruise. >> some friends of choe's seem to favor this place. they are a thirsty and diverse bunch. >> stress position? did you have to do -- >> he knows it. >> he went right into it. >> you did that? >> see, the speed with which they assume the position. >> a bucket of water over your head. >> what if your arms get tired? >> they make you do it again. >> the whole thing is doing it again. >> look, i'm not korean, i'm not asian, a white boy from the suburb, but i noticed something over time in my k-town adventure. similar anecdote. >> they came up with a new one. >> i was very aware that all my korean friends, no matter how successful, seemed strangely haunted by something, but i never knew this. >> how about this?

>> it ogoes like up the ass like this, and it is like opening up an umbrella or something like that. >> you think it's hilarious -- >> what the hell that's about, i can only guess. >> cheers. >> koreans gone bad. >> you're korean now officially. j love holds us in the beginning. comforts us as we grow old. love is the reason you care. for all the things in your life... that make life worth living. ♪ ♪ sweet love of mine

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pretty much any korean you meet anywhere, you can take it for granted they like food, that they are passionate about food, particularly their food, which of all the immigrant cuisines has probably been messed with the least. unlike many new arrivals koreans seem to have been the most unwilling to accommodate western tastes. maybe that's why it took us so much time to love this stuff. beverly tofu house. like so much of k-town's finer establishments is tucked away in the corner of a strip mall. >> this is one of my favorite spots, where i've been coming for almost 20 years. this is a soup that's just like

it's kind of korean but really more -- >> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about leaving the american palate just to make ourselves happy. >> this is the thing to get, a fiery tongue-seering burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams, table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool. so how do we eat this, spoon it over rice? >> spoon it over rice.

just mix it in. >> that's good. >> yeah. >> all tofu should be spicy by my way of thinking. so good. >> yeah. >> really. >> koreans can well remember when nobody was interested in their food. now it's confusingly au courant. must be strange for the owners to be doing what they are doing for years. >> for us sitting here like this, the questions that a lot of people are asking me in korean, like i'm telling them we're filming, you know, we're trying to show it, the number one question, they are not mad or vindictive. the question is why? why wouldn't we be interested? >> why wouldn't we be interested? why would you waste your time? there's other things to do. >> extraordinarily delicious and beautiful things. >> that's the thing. the beauty is already a given, already a part of fabric, so it's like why congratulate you, you know. there's no reason to congratulate you because this is like what we do. >> totally enjoying this. >> yeah.

>> what do your parents want you to be when you grow up? >> for me, a doctor, a lawyer. >> right. >> obviously not a doctor or lawyer. did you finish college? >> i finished college and went to one year of law school and walked out. >> so you're a bad korean. >> i was a bad korean. >> if i was a mediocre accountant, it would be better than being a top chef. >> according to who? >> according to korean culture, according to korean uncles and aunts. it doesn't register that that is a profession, you know. >> i wouldn't have to explain myself if i just said i was a cpa. >> right. >> never. you know that. >> still got some explaining to do. >> still. >> just get it across that i cook, and that there was this phenomenon that happened on the streets of l.a. that changed and opened up korean culture to the world. >> what does it mean to be korean-american? does one create one's own world? i don't know that i'm any smarter about that now than when i first came to k-town in the

middle of the night to discover a strange and fabulous and delicious slice of america i had never known was there, but i'm never known was there, but i'm trying to figure it out. -- captions by vitac -- www.vitac.com 911. >> there is blood coming out of her nose and mouth. >> it was an unprecedented terror that struck in and around our nation's capital. >> you had 9/11 and this is one year later. >> over 23 days. ten people are targeted for death. >> there was always just a single shot. >> the shot out of the back lot. he is bleeding real bad. >> the victims are diverse. >> women, men, old, black, white. >> the motive is unknown. >> we're not sure if he had a terrorist operation. >> the panic is escalating. >> they were striking at the heart of the suburbs.