>> a ticking time bomb of public employee pensions. because we're a union, now we're the bad guys? >> today the bill is due. >> i think everybody can be. i'm the man, as my father used to say, of simple needs. i want a golden uniform that shits money. why is it okay with a penis but you can with an octopus tentacle? if i was a chef i would stab you in the neck with a fork. i would never do that as a responsible journalist but i'm interested in investigating. so that's where potatoes come from? certainty is my entity. i'm all about doubt. questioning one's self in the nature of reality. in ancient times drivers would hang the testicles of their enemies on their rearview

mirrors. i got to find a distinguished segue into adulthood one of these days. ♪ >> speeding. \>> i hate clip shows. i despise them. clip shows generally are a cheap exploitative way to wring another hour out of existing footage.

we aim to be different but not that different. all i can say in my own defense, those of you who tuned in expecting new and original material is there is actually new and original material here because it probably doesn't surprise you that we don't use everything we shoot. some of it's actually kind of good. so i hope you enjoy this hour of clips. >> 30 rounds per magazine of steel-jacketed destruction as fast as your finger can pull the trigger. you might well ask yourself why the hell would anybody need a weapon like this. i'm an east coast guy. i'm a new yorker. but culturally i come from a place where a a glimpse of a weapon from somebody in a bar or

on the street is reason for panic. here and in much of america between new york and l.a., you walk in a bar and see somebody with a weapon, that's my neighbor, maybe he's going hunting. who knows? most people you know own guns? >> everybody i know. >> pretty much everybody. >> i had a rifle before i had a baseball bat. >> meet jesse, bill, bo, and daniel. >> this is what i grew up with. i shot my very first turkey with this gun at 12 years old, actually. that's a .22 rim fire cartridge and that is probably the type of firearm that most kids start off with. >> these guys, i'm guessing, are not people i should be worried about shooting up a shopping mall. they are nice and exceedingly patient with a city boy who wants to play with their guns. there's a dark little genie in all of us i think that wants to pick up a gun, point it at something and blast away.

>> this is a new springfield arm nine millimeter with a 19-round clip. >> i like guns. i don't own a gun but i like holding them. i like shooting them. >> glock 22, chambered .40 caliber. >> there is something compelling and an eerie rush, an unholy sense of empowerment feeling the warm glow of these heavy iconic shapes in your hands. >> i know how to shoot beer cans. if the zombie apocalypse comes, i'll be ready. long as they're holding beers. >> we tend to see places, places in the middle east, africa in particular. we see them as places, we only see them when bad things happen. what do we see in palestine? generally, it's kids throwing rocks and weeping women. for the three minutes or 30

seconds that we get to see footage of this place and other places, that's all we see. i know that a lot of people don't ask palestinians what's for dinner, what's your life like, where does your kid go to school? what are your hopes for your kid? there's a story there. it's not a big story. but it's an important story. >> this is layla, a native gazan, journalist and author of "the gazan kitchen." >> the catches are not as big as they used to be. that's primarily because the fishermen can't go beyond three to six nautical miles. they will destroy their boats, they'll cut their fishing nets and they'll detain them. it is obviously risky business. >> layla has something to show me.detain them. it is obviously risky business. >> layla has something to show me. the family own a small farm is the eastern gaza strip.

she and her husband are unusual in that they cook together. this is not typical in this part of the world or in this culture. they use their own fresh-killed chickens to make the gazan classic, macluba. a traditional palestinian dish comprised of layers of fried eggplant, potato, tomatoes, caramelized onions and chicken sauteed and then simmered in a broth with nutmeg and rice. >> do you like it, she's asking? >> absolutely delicious. really, really good. >> she wants you to open a restaurant for her. >> keep cooking like this, it's really delicious. in your lifetime, i guess the first question would be in your lifetime, will you be able to visit yafa?

>> she says she hopes she can. she also hopes she can go to jerusalem as well. so she's optimistic, yeah. >> she's saying -- first he said you're not allowing us to, then he self-corrected and said the israelis aren't allowing us to. >> this is the normal tone of voice. he's not upset. this is the way we talk. we yell. >> what's he say? >> give me a permit, of course i'll go. >> tokyo. all i can tell you about tokyo

is that my camera crew all came out, their lips were blue and they were shaking after many of the scenes. i want to thank my network for airing the tokyo show. i know they were worried by it. i expected of all the shows we have ever done, i thought that we would get the angriest blowback over the tokyo show. i thought we were really in for it. but wow, you were some sick freaks out there, because apparently you liked it a lot. let's put it this way. if you like the tokyo show, i'm not going camping with you. >> those who buy into the notion of japanese women as shy, giggling, subserviant victims of convention would be confused by tomeka. her day job is doing this. i gather from what she tells me that she gets plenty of work. this is naga, invited along to help translate. then there's this man, one of the best known and most respected practitioners, a master of the art of ropes, of

beautiful knots, of what, for lack of a better word, we call bondage. >> how big is the sadomasochistic community? how many people are active participants? >> hundred thousand people. >> a lot. >> a lot. >> this is shabari. translation, to bind. to make things more confusing for those looking for a concise takeaway, a comfortable reaction to what sure as hell looks pretty disturbing, tameka, who spends most of her time

whipping, burning and generally abusing men, enthusiastically reverses roles in her long time relationship. >> it looks like a very delicate procedure. does it hurt? or does it feel good? >> this pain change to the ecstasy. she said when she was tied up, no need to think, just leave it to another. >> performance art, craft, fetish, or compulsion. it's an old and shockingly omnipresent feature of japanese popular fantasy culture. the intricate restraint of a willing victim, well, it's there, is not far from the surface. >> what percentage of japanese men are interested in either tying up women or --

[ speaking a foreign language ] >> all of them. >> the question is then how many japanese men like to be tied up? >> all of them. >> so in your experience, all japanese men like to tie women up but in your experience, all japanese men like to be tied up? ♪ passion... became your business. at&t can help simplify how you manage it. so you can focus on what you love most.

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i have been many places on this earth, and i have been to many american cities. no place in america looks as much like chernobyl as detroit.

this is a fact. i was angry about it, really angry, and also inspired. and it angers me that we have reached this point that we as a nation have allowed one of our greatest cities where all of these uniquely american things, this petrie dish for cool stuff, it angers me that for whatever reasons, we let this happen. it's unthinkable to me. but never doubt my love for detroit. i love that town. so i hope you will enjoy this stop that we never aired before. before we go back and you see it

again and again and again and again and again. there are a lot of ways to know a city, but nobody knows it better, what really makes a city run, how the wheels of power turn or don't, what scares it, what ails it, nobody knows these things better than murder police. tony wright and mike carlyle, are recently retired homicide detectives. each of them has 20 years on the job as street cops and another ten as detectives. they have seen it all. this is mitch's. it's a cop bar. how have you seen the town change? >> pre-riot days, detroit was booming. it was the place to be.

after the riot, all downhill. ♪ >> a lot of people point to the riots as the moment where everything started to go bad, without talking about everything that led up to the riots. >> i think probably another downfall that really hit the city hard was for so many years, decades, detroit counted on the big three for a tax base. small mom and pop businesses started leaving, crack epidemic hit in the '80s and it devastated the city. >> crack hit, you can literally see the impact zones. >> you had detroit police and narcotics, the dea, they were raiding houses left and right, arrested all the people in the house, took the dope, took the money. once it was empty, neighbors would burn the house down. they didn't want these people moving back in. before you know it, two or three years passed, the neighborhoods were devastating.

>> these are casualties of war. >> best way to express it because those empty lots were once well maintained homes. >> now, detroit police are out there on the street, only thing they basically have time for is to respond to the major crimes. we have had families sitting in their house eating dinner, an aluminum sided house, somebody stripped the aluminum siding off their house as they eat. if all of a sudden there's a shooting, i'm sorry, i can't help you with your aluminum siding, i have to go to this shooting. >> you don't exactly have 1,000 extra guys just to bust loiterers or guys -- >> you come on your shift and you find out from the dispatcher that we are 80 something runs behind -- >> 80 runs behind. >> 80 runs behind, a national average for homicide detective is three to four cases a year. we average 25 to 30 cases a year. >> when you grew up, if you were seen misbehaving down the block, i bet somebody's mother would call your mother. >> let me tell you something. i will tell you this. whoever seen you out there acting the fool, a neighbor, next door, across the street,

whatever, they're going to come and they're going to whoop your natural born behind. >> just the sense of looking out for your neighbor, now people, there's a body on your front lawn, eh. >> got a body on the lawn, neighbor comes out and sees it, they get the hose out and wash the blood. don't do anything until we get there and get the evidence. no, they've got the hose. they're like it messed up my yard. we're looking at all the evidence going down the drain, bullet casings. we're like holy [ bleep ] now what. >> there are two detroits. just like there are two americas. there is the detroit a lot of people see when they drive into town to go to a concert or a game. the other detroit, maybe they see it out the window. the detroit i show, the detroit i love. may not be your detroit but it's what i saw.

>> this is vicky's barbecue. there are no renovated houses or new businesses on this block, just vicky's barbecue. you like 700,000 citizens, it too has endured. ♪ >> who lives here? >> some would say it's an abandoned city. this neighborhood, i mean, working class. i actually live like a mile and a half that way but it's completely different environment. >> george azar, born and raised in southwest detroit. >> it's weird, like in detroit, it's super contrast in like certain senses. if you go down jefferson towards gross pointe, it's like once you hit gross pointe it's beautiful

million dollar estate homes but right before that, it's the slums. there's no in the middle, i guess you would say. that's the problem with detroit. there's a general consensus of fear of this city, you know what i mean? >> wait a minute. you have a whole hipster resurgence going on, right? >> it's great. lot of people talk that it's positive. when you are a city left without options, you know, it's time to accept things. you know what i mean? bringing positive energy, businesses, money, it's a great thing. the town was abandoned. phil took a chance on that strip and it exploded ever since. >> who are the customers? >> sure suburbanites want to come to detroit and eat barbecue, where do they go? sloan's.

>> not here. >> not here. >> whose barbecue is better? tough question. >> where we're sitting at, you know. >> how do you do, sir? >> dennis butler runs vicky's. ♪ >> this is good. >> this sauce you are tasting is a concoction of one of the customers. >> really. >> yeah. she came in and said this is not barbecue sauce. told my mother how to make -- >> got to love detroit. use this one. >> your parents opened the place? >> yes. >> when did the bulletproof glass go in? >> their time and my time. i put it across the windows. they put it across the counter. >> think it will ever come down? >> it can come down. we can let it go to hell. we're not going to let it go to

hell, though. >> i hope you don't come down. >> no, i'm not going to be here. i'm 66 years old, man. i need to sit down.

top five favorite food experiences. where was i again?

i don't even remember. >> cheers. >> here we go! ♪ >> this is where it's at. >> wow. wow, wow, wow. >> it works. >> it works. >> where you come from, new york? >> yeah. how did you know? >> it works, he said. >> top five food experiences. i don't know, off the top of my head, tokyo always good. so tokyo. all of spain. if you're not eating well in spain, there is no hope for you at all. have i said japan yet? yeah.

>> look at that. come on. >> if i were a degenerate wino, i could still eat well. >> cheers. >> tapos are free. it shouldn't work but somehow it does. i could pretty much eat that all day long. another drink, another tapa. >> fried fish. >> then we're done. >> cheese. >> we're going to spoil you now. >> yeah, here we go. mm. i just had this incredibly delicious meal, completely oblivious to the fact it's entirely vegetarian. if any of the vegetarian restaurants in new york would serve this, i would go there. i would consider it.

that's delicious. i think i better have another one of these. >> yeah, you should. >> behold the future. >> what, like cooking in a back alley? >> yes. >> all right. >> the coriander blossoms we pick right from a farm in detroit. >> it's good, isn't it? >> i will tell you this is some of the best greens i've ever had. no doubt about it. >> this dude has been everywhere. >> they're not just delicious, they are luxurious. >> yasuda is a friend and my master in the sense he's taught me pretty much everything i know about sushi over the years. ♪

>> delicious. >> thank you very much. >> which is more important, the rice or the fish? percentage. >> rice. >> rice. >> 90%. >> wow. >> so my sushi is rice. >> copenhagen was an amazing meal. that was one of those places where you're eating a really important meal. you've heard about it for years. in the case of [ inaudible ] how could it be as great as anyone said, particularly since you're eating moss and all this foreign stuff which kind of goes against my instincts. there's a hippie dimension that i'm hostile to, but it was truly a delicious, delicious, wildly creative yet always delicious meal. >> have you had the moss? >> what they started, what they're famous for, is foraging for ingredients. >> reindeer moss with last year's harvest of mushrooms.

>> color me dubious. >> you ever eat moss before? >> no. that is incredible. there's no way this is going to look convincingly delicious on tv. it is really delicious. >> to tell the truth, food nerds, captains of industry, celebrities, you name it, have been flocking here for years. >> marinated in grasshopper. green snow is made from leaves. >> that's good. the technique, you don't notice it. you notice the flavor. that's delicious. it's like i have never tasted a green vegetable that good. >> come on, guys. they're waiting now. let's go. >> traditionally, it's served around christmastime. >> you got a little fish ran right through. i love it. >> isn't that sweet?

>> there's a pickled cucumber in the middle. >> it's great. >> isn't it just awesome? >> great traditional flavors. >> since the beginning, we think about how to put into our plan what's around you. >> service. >> service. >> beach plants on the outside. >> i know these ingredients, we were plucking them just today. >> yes. >> wow. >> asparagus, beautiful. then one dollop in the middle. okay? >> yes. that's why we have the branch. do not eat that branch. >> okay. >> underneath is a small pile of tender shoots, asparagus sauce and fresh cream. >> that is incredible. wow.

>> quail egg. wow. that's like the greatest thing ever. a perfect dish. >> perfect dish. >> i want more of those. >> the next thing we serve you is flat bread. very traditional here. we spice ours with shoots of spruce and oak tree. >> this is amazing. that's like both really classic and totally new. >> we have two berries on board. the next thing we serve you is the dried-in juices from last year's harvest of black currant, then we wrap it in wild roses that we had in vinegar for two years. acidity, creamy. >> this is like super-powered. they're not just thinking about what tastes good now, they're talking about will it taste good in two years. fermented, aged. >> wild blueberry desserts so one for each of you. the first of the wild strawberries. >> oh, beautiful.

look at this. >> like a picnic in the park, huh? >> wow. >> unbelievable. >> look, i have eaten in a lot of great restaurants around the world, and it was still a little part of me that was saying, you know, this is going to be [ muted ]. guys out in the field yanking weeds out of the ground, i really didn't expect it to be as good as it was. it was delicious. it was amazingly delicious. >> amazing. >> yes. i thought it was amazing. >> it's not just about coming up with the greatest concept. it's assembling what is out there in a new and delicious way. >> always, always delicious first. ry penthouse overlooking central park. when the guests arrive, they're greeted by my butler, larry.

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ah, yes, let's talk about sicily. it was a unique moment in my personal television history. not one that i'm proud of. how can you screw up a show in sicily? it's incredible on its face that such a thing is possible. you have to understand, this was our second sicily show. we made these mistakes before, and you know, i thought that sicily, particularly second time around, would be like an easy, a layup of a show. it's one of the most amazing places on earth. you know the food's great. there is never going to be any shortage of characters in sicily. the architecture is spectacular. everywhere you point your camera, it's beautiful. yet somehow, we managed to make a hash of it.

sicily deserves better and god knows i deserve better. at least i think so. maybe i don't. even if i don't deserve better, i deserve better than that. what you see on the sicily episode is an actual real time nervous breakdown. >> so the plan was we go fishing. we get some fresh octopus, maybe cuttlefish, explore the bounty of the surrounding waters, all while working on our tans. with a local chef, fisherman, man of the sea. he's experienced. he knows where to get it good. >> you like sea urchin? >> i love it. how do you say it in italian? it's one of my favorite things to eat. >> this is torey, my host. what else is out there, octopus? >> octopus. cuttlefish. i want to try to find small

abilone and also a clams. the water is still cold. i think it will be really full. >> i'm thinking really? are these prime fishing waters? i don't know about this. with all this boat traffic and all these people, so close to the action, i can't see much of anything living down there. >> we anchor here. but i am famous for my optimism so i dutifully suited up for what was advertised as a three-hour cruise. so i get in the water and i'm paddling around and splash. suddenly, there's a dead sea creature sinking slowly to the seabed in front of me. are they kidding me? i'm thinking, can this be happening? splash, there's another one.

another rigor mortis half-frozen freaking octopus, but it goes on. one dead cuttlefish deceased octopus, frozen sea urchin after another, splash, splash, splash. each specimen drops among the rocks or along the sea floor to be heroically discovered by him moments later and proudly shown off to camera like i'm not actually watching as his confederate in the next boat over hurls into the water one after another. i'm no marine biologist but i know dead octopus when i see one. pretty sure they don't drop from the sky and then sink straight to the bottom. >> how many do we have? three? okay. i tried to get some abilone now. >> strangely, everyone else pretends to believe the hideous sham unfolding before our eyes, doing their best to ignore the blindingly obvious.

then they gave up and just dumped the whole bag of dead fish into the sea. at this point, i begin desperately looking for signs of life. hoping that one of them would start, become revived. i'm frantically swimming around the bottom littered with dead things, looking for one that's still twitching so i can hold it up to the camera and end this misery. but no. my shame will be absolute. for some reason i feel something snap and i slide quickly into a spiral of near hysterical depression. is this what it's come to, i'm thinking, as another dead squid narrowly misses my head? almost a decade later, back in the same country and i'm still desperately staging fishing scenes, seeding the oceans with

supermarket seafood complicit in a shameful incidents of fakery? but there i was, bobbing listlessly in the water. dead sea life sinking to the bottom all around me. you got to be pretty immune to the world to not see some kind of obvious metaphor. i've never had a nervous breakdown before but i tell you from the bottom of my heart, something fell apart down there and it took a long, long time after the end of this damn episode to recover. so, look, i've had worse things happen to me and god knows worse things have happened to other people. i was in sicily, after all. i'm just telling you, reasonably or not, that was my personal

waterloo. for the first time in a long time, let's face it, i have the best job in the world, i'm sitting there in the countryside staring off into space thinking, you know, i wonder if my old shift is still available. ♪ led to the one jobhing you always wanted. at university of phoenix, we believe every education- not just ours- should be built around the career that you want. imagine that. that's why i got a new windows 2 in 1. it has exactly what i need for half of what i thought i'd pay. and i don't need to be online for it to work. it runs office, so i can do schedules and budgets and even menu changes.

but it's fun, too -- with touch, and tons of great apps for stuff like music, 'cause a good playlist is good for business. i need the boss's signature for this. i'm the boss. ♪ honestly ♪ i wanna see you be brave ♪ honestly my lenses have a sunset mode. and an early morning mode. and a partly sunny mode. and an outside to clear inside mode. new transitions® signature™ adaptive lenses now have chromea7™ technology making them more responsive than ever to changing light. so life can look more vivid and vibrant. why settle for a lens with one mode. experience life well lit. upgrade your lenses to new transitions® signature™. and his new boss told him two things -- cook what you love, and save your money. joe doesn't know it yet, but he'll work his way up from busser to waiter to chef before opening a restaurant specializing in fish and game from the great northwest.

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i have been to a lot of countries.

i have seen a lot of things. and if i know anything for sure, it is that i know nothing for sure. that people will always surprise you, that the world is big. the more i travel, the more i see, i really feel that the steeper the climb, the more stuff that i realize at least that i don't know. >> where are we going? what is this place we're coming up on? >> we are going to the only true national dish. >> really? there's no doubt about it. you can track the genealogy of this dish right back to this guy. >> i think it's a metaphor for israeli society. you begin with a piece of pita

bread. you put a lot of stuff that don't begin together but you squash them together and say that's food, go and eat it. >> if you read his books, you know he's no stranger to the absurd nor, it appears, is he a stranger to the absurdly delicious. >> the story how it was named after this guy, we he started to make them, he didn't have a name. so people would say give me one and others would say, yeah, give me one too. >> the ingredients, hard-boiled eggs, fried eggplant, hummus, tahini, salad, potato, parsley and mango sauce. the assembly process is time-consuming and intricate. >> like brain surgery. i will hold this and look at it while they make yours. my god, look at that. >> it's a metaphor for a multicultural thing. like the potato is in the armpit of the eggplant. there's no space there. >> now, is it an appropriate way

to attack this, does one go straight in or does one go at it from an angle? >> it depends what kind of man you are. if you are a coward, you would go from the corner. >> i'm a manly man. >> so you go in the middle. >> so going straight in. all right. wow. that is pretty indescribably delicious, isn't it? >> it's a zillion different tastes colliding together. used to be the people of the book. now we're the people of the eggplant. >> this is a great argument for the greatness of a nation. >> it's a good reason not to destroy us. >> this is the end of what has actually been a deeply traumatic week for me. there's no safe ground at all to describe even the most innocuous things. is it a wall or is it a fence? >> it looks like a wall. >> looks like a wall to me, too. i'm frustrated that i'm not going back to new york feeling any smarter.

i am definitely not going back feeling like i have learned or been able to encapsulate or -- i don't feel i'm capable of going back and having an intelligent conversation about my experience. i feel all messed up emotionally. >> i think this means you truly came here because when you get close to something to understand it, you don't understand what's going on. when you're far from it, it seems kind of sober but when you go into it, you say hey, it doesn't make any sense. it means that you've really been here. if you say no, i go back and i'm wiser, and i'm going to return as a settler or i'm going to join the peace corps and i don't know -- >> become a pundit. >> you should take this with you. it will only bring goodness to new york. don't take all the other stuff. we will manage that. salesperson #1: the real deal is the passat tdi clean diesel

gets up to 795 highway miles per tank. salesperson #2: actually, we're throwing in a $1,000 fuel reward card.

we've never done that. that's why there's never been a better time to buy a passat tdi clean diesel. husband: so it's like two deals in one? salesperson #2: exactly. avo: during the first ever volkswagen tdi clean diesel event, get a great deal on a passat tdi, that gets up to 795 highway miles per tank. and get a $1,000 fuel reward card. it's like two deals in one. hurry in and get a $1,000 fuel reward card and 0.9% apr for 60 months on tdi models. i live in a luxury penthouse overlooking central park. when the guests arrive, they're greeted by my butler, larry. my helipad is being re-surfaced so tonight we travel by more humble means. at my country club, we play parlor games with members of the royal family. yes i am rich. that's why i drink the champagne of beers.

when selecting locations for "parts unknown" there is always sort of a sliding sequence or hierarchy of criteria. one is does it sound like a cool place to go? a chef friend says the food's awesome. there are a few times where it's issue driven or concern driven but generally it's nothing more intellectual or well thought through than well, that place looks really good, let's go there. ♪

>> looks like everybody in this town is either on their way to have s or coming back from having sex. >> did i mention they do those here, too? i like them. i like them a lot. >> what's magical about this cocktail is the first taste, it's like i don't know, man. it's a little too something. then like that second sip, it's like oh, that's kind of good. then the third sip, it's where are my pants. bobby flay probably lives like this all the time. >> i honestly never thought it would come to this. >> i was dunking fries 14 years ago. >> you have made some steps up. >> you make me feel better about all of this luxury looking back at that.

>> yeah. you deserve this. >> you're right. you're right. >> you deserve this. >> entering my golden years era. go in and kill some young people. maybe like throw another poor person in there. it's getting cold. to victory roman, victory in our time. >> this is the story of one man, one chef and a city. also, it's about france and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. it's about a family tree, about the trunk from which many branches grew. it's about food, lots of food, great food. some of the greatest food on earth.

mexico is a country where every day, people fight to live. all too often, they lose that battle. a magnificent, heartbreakingly beautiful country. the music and food and a uniquely mexican, darkly funny, deeply felt world view. right down there, cuddled up, beneath us, our brother from another mother. ♪ >> this is going to be suboptimal seating. i don't think this reclines. thank god they have relaxed attitudes towards prescription drugs.

before you enter the gateway to the himalayas, you better self-medicate. >> while my stomach growls, i become the kind of traveler i warn against. gripy, self-absorbed, immune to my surroundings. but as my brightly colored little train heads up into the hills from the station known as the gateway to the himalayas, my world view starts to improve. >> i have been doing shows like this for a long time. i have been traveling for about 14 years. the challenge is always to stay interested and to have a good time. i just like to keep making episodes that are different than the week before, that are, you know, as creative as we can be, do the best job we possibly can. as long as you don't know what's next, i'm doing good.

>> any other closing thoughts for this clip show in general? >> no. >> no. let's hit the beach. -- captions by vitac -- www.vitac.com [ speaking in a foreign language ] ♪ ♪ ♪