xx ♪ >> anothony: seattle, a city with a collective identity, constantly in flux, always changing. but what it's always been and continues to be is a magnet for creators to come experiment and

to make their own. ♪ >> anthony: oh and weed is legal here. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, ♪ sha, la, la, la, la, la ♪

>> anthony: seattle has always been a place where you can go to reinvent yourself. it's a place that, on the surface, would seem to require commitment. famously gray, rainy, not particularly friendly and all the way up there, in the far corner of the country. a place you could get work in the aircraft industry, or make music or rather notoriously, become a serial killer. whether outfitting prospectors during the alaskan gold rush or looking for some kind of cred from the music scene, it's always boom or bust. now it's a new kind of boom. microsoft, google, twitter, expedia and amazon are the big dogs in town. a flood of them. tech industry workers, mostly

male, derisively referred to as "tech boys" or "tech bros" are rapidly changing the dna of the city. rewiring it to satisfy their own newly empowered nerdly appetites. meet our new apple martini drinking overlords. ♪ tech boys tech boys ♪ ♪ tech boys tech boys ♪ ♪ tech boys tech boys ♪ ♪ tech boys tech boys ♪ ♪ with your mustache and your paycheck ♪ ♪ and your blue badge and your limp dick ♪ ♪ with your mouth full of the party line ♪ ♪ and your weekends working overtime ♪ ♪ overtime overtime ♪ >> anthony: fish and chips is a thing, right? >> dustin: that's a thing. >> astra: yeah. >> astra elaine and dustin patterson are members of the local band "the gods themselves."

they wrote a song about the new kids in town. pacific inn pub is a holdout, a place that has so far managed to resist the temptation to appease the invaders. for lunch, fish and chips. ♪ tech boys >> anthony: you know, bitter old -- like me are of course going to complain any time we hear about, you know, a lot of high-fiving white guys coming in to town. and yet, you've created this sort of iconic hate anthem. can you tell the tech people from the non-tech people? >> dustin: yeah, they have the badges. >> astra: neutral colored clothing. they're kind of easy to spot. they have a walk. >> anthony: they have a walk? >> astra: yeah. they're just all the same. there's nothing that really stands out about them. they're so dull. ♪ you've got to feel that rhythm ♪ ♪ that algorithim you've got the feel ♪ ♪ that rhythm that algorithm ♪ ♪ tech boys >> astra: you know, dating apps are really big here. i have a few girlfriends who

have dated a couple of tech boys. >> is their personal hygiene an issue? >> astra: like the nerdier tech boys will have that smell. that mildewy smell. you know what i'm talking about? >> anthony: wow, you really have a low opinion of these people. >> astra: well, we're generalizing now, tony. >> anthony: i'm all for that. [ laughter ] everybody in seattle is a musician, a serial killer or a chef as far as i'm concerned, so. >> anthony: in a lot of ways, this was always a company town. you know, boeing, before boeing it was a logging town. the new company is tech and it is flooding money into the place. i look out my hotel room window and i mean there are cranes as far as the eye can see. >> dustin: you realize, like, okay, all those cranes out there are for high-rise condos, they're for a certain type of person. they're envisioning a certain type of future for the city and it's tech people. >> anthony: or, you know, somebody who likes to drive around and pick up hitch hikers and dismember them. [ laughter ]

>> capitol hill is seattle's established gay-borhood, going back to the mid-1960's. old-school cool but with every passing day -- change. "the hill" has become the new weekend stomping ground of breeders from the tech companies and the locals are displeased. john criscitello, street artist that is waging a one-man war against the rent hikes that are pushing people like him out of the neighborhood. >> anthony: are we talking about an infestation of tech bros? is this, uh, what, 10 years ago would this be a gay neighborhood? >> john: it was, sort of, an enclave for artists and for queer people. >> anthony: and, so what's happening now? >> john: old, big tech corporations that have moved into the city -- people need some place to live so a lot of development companies bought up every corner. if they keep this sort of façade, they can build taller. so this was just this, and then they plunk this down in the center of it. >> anthony: ah, so they're

keeping the character of the neighborhood sort of, kind of. >> john: they call it "façadomy." i've heard it termed, façadomy. the problem, of course, is that rents double. so what you used to be able to get a studio apartment for $700, now all of a sudden the entry point is $1500. which is considerable for artists -- anybody. you know, that's the sort of lament now is, "where are you going to go? where are you going to go? where are you going to go?" >> anthony: right. so, all these outsiders are coming in, renting expensive apartments. what kind of businesses are opening to accommodate these new arrivals? >> john: well, in this neighborhood, that construction over on that side is a whole foods. >> anthony: oh no, that's a sign of the apocalypse. >> john: that is the end. >> anthony: that's the official indicator that the neighborhood is --. >> john: that's it right there. [ restaurant clatter ] >> john cook: because of the boom and everything that's been happening, you do have that kind of have and have-nots here.

and i think there is an identity crisis where people are starting to really question what is seattle and who is it? but historically, you go back to the 90's, i mean it was the city of grunge. and now i would say it's the city of geeks. it's boomtown right now. >> todd: and yeah, this kind of boom does happen in other places, but then again it doesn't. ♪ >> john cook and todd bishop of geekwire. an industry leading news site that started covering the tech industry back in 2011. lunch is at revel right down the street from their offices. the chef is rachel yang, and the food is korean. ♪ ♪ to eat, cilantro noodles, yuchoy and thinly-sliced flatiron steak. ♪

kimchi pancakes with braised pork belly, and bean sprouts. marinated short rib rice bowl with house sambal daikon kimchi and egg. and short rib dumplings topped with pickled shallot and scallion salad. ♪ >> anthony: of course i'm hearing from a lot of people who are bemoaning the loss of the old seattle. uh, this invasion of outsiders. >> john: certainly the community is going through a lot of growing pains, and there is an element of the city here that is rebelling against the progress. especially as we talk about a company like amazon that controls massive amounts of the downtown real estate footprint now. and that's what scares a lot of people here, including myself. because i see how the trends of history change, especially in technology.

that one day microsoft is hot, the next day apple is hot, now amazon is hot. they go through these cycles and they don't always live through them. and we're left with a city that is totally transformed because of it. >> anthony: what percentage of the total dollar generating space on the internet is occupied by porn? >> john: well, you know, this is todd's expertise, so i'll defer to him. >> todd: historically the adult industry, even if it's not completely dominating the economics all the time, it is the leader of technology. it's the first with hd, it's the first to try out a new wave of 3d technology, virtual reality, augmented reality. and you see it over and over again, the latest is vr and ar. >> anthony: yeah. do you know the number one search term on porn websites for the seattle area? ♪ step-mom. [ laughter ] who wants to -- their step-mom?

[ laughter ] >> anthony: jen mcewen and jesse adams are two nice people that have chosen the porn business as a way to make a living. they launched "mikandi", the world's first mobile app store for masturbators and aficionados of graphic erotica. but they are looking ahead, the next levels of porn. personalized interactive virtual reality porn. and i could tell you my friends, it's chillingly realistic. ♪ >> anthony: generally speaking, who are your customers demographically? >> jen: mostly male but yeah, they're coming from all over the world. >> anthony: right. >> jen: they're looking for more unique experiences and i think that's why vr is very important for them. and just also a lot of people who say they discovered their sexuality and their identity through stuff like this. >> jesse: what the adult industry is really good at is whatever your specific interest is, we'll find the exact person for you.

exact piece of content. >> anthony: like amazon does. "so tony, based on your previous purchases, you know, we can recommend the following step-mom related materials." >> jen: do you want to see some vr porn? >> anthony: yeah. ♪ >> jen: alright. >> anthony: okay. ♪ oh my god. now should i look behind me because i don't want to get spit roasted here. oh, okay. >> porn star: hey, there. >> anthony: wow. yeah, that's kind of scary. [ giggles ] [ laughter ] that's good! casual sharing can spread meningococcal meningitis.

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♪ >> anthony: weed, smoke, ganja, reefer. call it what you will, it's marijuana. oh, i can go on all day. long story short, washington state legalized weed in 2012. and i plan to make the most of it while scrupulously adhering to the letter of the law, like i always do. ♪ the options available in places

like this, emerald haze, are mind-boggling. ♪ >> budtender: well how can i help you out today? >> anthony: well um, where to begin? >> budtender: where to begin -- >> anthony: there is a dizzying array of products. you got dozens of strains of bud, oils to vape, weed-infused edibles, mints, syrups, ointments, probably lube -- remind me to ask. my advice, don't even try to shop stoned. decision-making was never, in my case, a strong point while baked. >> anthony: which uh, which is sleepy -- i forget, is it indica or sativa that's uh peppy and the other one is sleepy. >> budtender: so, the indica will put you in the couch. it's going to be your sleepy, body high. sativa is going to be more of your awake, alert high, mostly feeling it in the head. >> anthony: right, like crouched in the bathroom in the fetal position paranoid or what? >> budtender: not like that crazy. >> anthony: ok, good. i think, let's do um, some of both. >> budtender: some of both? sure. >> anthony: what do you have on offer here? >> budtender: we do have a deal

on our pack of three today from hollingsworth. which they have the blueberry kush, the alaskan thunder -- and also a dutch treat which will be more of a hybrid. >> anthony:i mean, i have to -- alaskan thunder -- you kind of have to. this is from our friends at hollingsworth? >> budtender: yeah, these are from hollingsworth, which is very nice. ♪ >> anthony: two hours outside of seattle lies hollingsworth cannabis company farm. the woods are alive with, well, weed. rows and rows of weed carefully grown and tended to by one family, third generation seattleites, the hollingsworth's. and at the helm of the company, these guys, brother and sister duo, raft and joy hollingsworth. >> raft: oh, hi! didn't see you there! >> joy: wait, hold on.

"oh hi, didn't see you there." >> raft: didn't see you there. >> joy: do you say that? >> raft: -- and then you say the rest of the -- >> joy: no, i can't remember -- >> raft okay, we're gonna do it. >> joy: i'm joy hollingsworth. i got it. >> raft: oh, hi! say it, say it. >> joy: let's take a look -- let's take a closer look, shall we? ♪ >> anthony: while some corporate outfits are rushing to cash in on the new crop, the hollingsworth cannabis company is doing it a slower, more personal way. solar-powered greenhouses, hand-trimmed buds and hand-packed bags ensure the freshest highest quality of chronic. they're keeping it all in the family. raft runs the manufacturing and growing. joy does the processing and sales. auntie came out of retirement to assist with the oil cartridges. dad puts labels on the packaging and mom fills the ready-rolls and assists in quality control. as i will, and have, and will again. ♪

>> anthony: back in the city, mamnoon restaurant on melrose. >> anthony: have you been here before? >> raft: absolutely. this is a good spot. how you doing? >> anthony: i've been smoking some of your product, so uh, if i'm a little unfocused -- >> raft: before this you did? >> anthony: uh, what's that? >> raft: before this? [ laughter ] >> anthony: before this, yeah. >> raft: he said, "what, what, what, what, what?" [ laughter ] ♪ >> anthony: mamnoon is a modern take on traditional syrian and lebanese food. and it's done well. there's baharat spiced beef and lamb kebabs. fried cauliflower with tahini. a summer fatteh with local squash and charred tomatoes topped with sizzling brown

butter and pine nuts. that's sweet and sour rice wrapped in grape leaves. >> raft: this looks so good. >> joy: the hummus is great. >> raft: this is my favorite cuisine. >> anthony: so how's business? >> joy: it's been an interesting three years because i feel like every year we've been like refining the process and trying to get better. we're the little guys. >> raft: right now. we're mom-and-pop. >> joy: yeah, we're the mom-and-pop, but see the difference is washington state set up the law to try and help mom-and-pop's get started. >> anthony:how did you convince the family? this must've seemed like a sketchy venture. >> raft: it's a gamble. >> joy: he said, "hey, i got a family meeting. i need you here tonight." we were all sitting there and he puts on his little powerpoint on the tv and it's about 32 pages. and he tells us, "hey, we need to go to mason county, grow a ton of weed." and we're all like, "what are you talking about?" and my mom raises her hand, she goes, "wait, i have something really important." we all look at her and she goes, "i want to be r&d.

can i smoke and tell you if the weed is good?" and then all of a sudden he starts moving. >> raft: my business plan ended at "get a license." to get a license it was to build a fence, put up some cameras and get out the way. and they'll come, give you a final inspection and now you are licensed to grow weed in the state of washington. >> anthony: how many people grow weed, do you think, in the seattle, washington state region? >> raft: there's a lot. >> joy: there's a lot. there's over 1100 producer processors in washington state and about 400 licensed retail stores. >> raft: weed is -- everybody smokes weed. >> joy: there's so many people of all different types that smoke weed. we did a store visit and we saw people come in and out. grandmas, moms, professionals. like, i'm sure if that store took demographics of their clientele, they would have a spectrum of different type of people. >> anthony: people like to get high. what do they want these days? there's so many choices. >> joy: our biggest seller is the pre-rolls. people like ready-made cannabis. >> raft: people want to buy and get high. >> anthony: loose joints? >> joy: loose joints, most people --

>> anthony: really? >> joy: people don't like to roll on their own. >> anthony: they don't know how to roll joints. people, teach your children, well, i mean, this is a basic life skill. >> joy: what do you smoke? >> anthony: well i like to smoke -- as i said, i like to smoke weed. the alaskan thunder -- there is an irresistible package. >> raft:alaskan thunder --? that's old school, um, hell's angels. that's their old school strain. >> joy: did you smoke it? >> anthony: yeah, i can't compare and contrast because i've been trying them all one after the other. >> raft: right. >> anthony: i mean, i've been smoking weed since i was 13. >> raft: right. >> anthony: you know, all the bad shit that was supposed to happen, if you know, smoked too much weed, it didn't really happen. but looking in on my own life, you know, i've seen my ambition, uh, you know, there were things i was thinking about doing, but you know, once i start smoking some good weed, i was just like, mm, yeah. [ laughter ] ♪ >> raft: ok, i'm good.

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does your business internet provider promise a lot? let's see who delivers more. comcast business gives you gig-speed in more places. the others don't. we offer up to 6 hours of 4g wireless network backup. everyone else, no way. we let calls from any of your devices come from your business number. them, not so much. we let you keep an eye on your business from anywhere. the others? nope! get internet on our gig-speed network and add voice and tv for $34.90 more per month. call or go on line today. ♪ >> anthony: in a non-descript looking building in bellevue, some very smart people are looking into things like how to stop hurricanes before they happen, ending malaria and how to make the perfect hamburger.

nathan myhrvold is the former chief technology officer of microsoft. a genius, an inventor and a very wealthy man who's free to indulge his passions -- most noticeably for cooking and all things food. over the last years, he and his team have published an incredibly lavish and authoritative series of books, "modernist cuisine," dedicated to debunking popular misconceptions and documenting the results with the best high-tech photography and graphic art imaginable. head chef, francisco migoya is leading the team into a new mission now -- demystifying bread, for all of us. >> anthony: people like me, someone who has cooked his whole life, i live in terror of bread. anything that rises, in fact. like a horse senses my fear and insecurity, and misbehaves.

i'm tenuous with any doughs. you know, i see people who work with it all the time, they're slapping it around like it's nothing. and i'm like this,and it always goes wrong on me, it's just never quite right. will your work help me in my -- >> nathan: it will help you, tony. bread is actually amazingly robust. although you have lots of recipes, recipes aren't as important as understanding the fundamentals of what's going on. and once you do, it's, it's really quite forgiving. >> anthony: few things are more mysterious and unquantifiable than the bagel. can one perhaps create the perfect bagel, with toppings that don't fall off? as a new yorker, i'm inclined to say no. but now, i'm not sure. and, what's this? bread in a jar? but, but -- what? >> anthony: what is going on here? >> nathan: this is the kind of

sick thing we do. we wondered, could you can bread? by god, you can. this is rum babas, which is a bread, in the sense it uses yeast. >> anthony: yes. nathan: and we canned them. and now watch what happens when we open it up. [ laughter ] isn't that awesome? >> anthony: that's really good. and how long will it stay in there? >> nathan: nine months. >> anthony: so i could have perfectly fresh bread in nine months if i just pop the top on that thing? you know, jaded cooks and chefs like me, they still find their certain unknowables or things that cause them to pause in the kitchen and gaze with wonder, at the magic of something like bread. aren't you afraid that in some way you're doing satan's work here by quantifying magic?

food is a very romantic thing. it's usually experienced at best, in an emotional way -- >> nathan: absolutely. >> anthony: -- by explaining it. >> nathan: absolutely, it's emotional. absolutely it can be art, but knowing how to do it right, to me doesn't diminish that. ♪ >> anthony: across the water from my hotel in the puget sound, just outside the city limits, the wilderness opens up and it's beautiful. ♪ ♪ lord of fire in the sky getting level, neon devil ♪ ♪ holy holy in my mind to abide and crucify ♪ ♪ with blue blue sea far away ♪

♪ ♪ >> anthony: on vashon island, a clam bake. with dungeness crab, spot prawns, mussels, corn and potatoes covered in kelp and steamed together under burlap. old school. ♪ lord of fire in the sky getting level, neon devil ♪ ♪ holy holy in my mind to abide and crucify ♪ ♪ with blue blue sea far away ♪ chefs grant crilly and chris young worked with nathan

at modernist cuisine before breaking off to do their own thing, chef steps, a high-tech outfit, dedicated to help people cook better with step-by-step video apps and interactive content. >> chris: essentially, the way we look at it is, our job is to help people cook -- cook a meal for their family, cook a meal for their friends where they're happy and didn't know they could cook that well. because we are kind of technologists too, we think, you know, there's a role for technology. but there is also a role for craft and tradition. >> anthony: i think there's an element of uncertainty and risk that is very exciting to me, when i cook. you know, it's the imperfections in life that are most interesting. if everybody knew how to sauce pasta correctly, i don't know that that would make me happier. >> chris: the kitchen is pretty scary place for a lot of people. and so, if you can bring technology in, it takes that fear away because they know that it's going to come out well, they're going to be happy with the result, it'll get them to cook again. coming from the guys who, you know, wrote "modernist cuisine," we're trying to find that 21st century blend between youtube and instagram and technology and tools like that with the things that are great

about cooking, which is sharing the meal. >> anthony: i think you're missing a central dynamic here, i mean why do people instagram pictures of food? to share their wonderful eating experience? no, it's to make other people feel bad about what they're eating. it's like look, i'm eating all these incredible crabs and you're sitting at home in some, you know, dirty underwear eating dorito's. i mean, hopefully. >> chris: i mean, dorito's are pretty tasty. [ laughter ] ♪ to worry about that, do i? actually, you do. harmful bacteria lurk just below the gum line. crest gum detoxify works below the gum line to neutralize harmful plaque bacteria and help reverse early gum damage. and, now there's new crest gum & enamel repair. it gives you clinically proven healthier gums and helps repair and strengthen weakened enamel. gum detoxify and gum & enamel repair, from crest. gums are good, so is my check-up! crest. healthy, beautiful smiles for life.

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but, with more exercise and a change in diet, it can be reversed. i've tried exercising. it just makes me hungry. for bacon. i love bacon, too. and who really likes to exercise? not me. me neither! nobody! [both laugh] so, we're good? what? oh, you still have prediabetes. big time.

♪ >> anthony: it is probably unfair to suggest that the pacific northwest and seattle area had been home to a disproportionally large amount of serial killers, but i'll do it anyway. >> waiter: shuck taylor oysters, here. >> anthony: wonderful, thank you. >> waiter: anything else i can grab you gentlemen? >> anthony: uh, i'm good for now. >> waiter: good for now? alright, enjoy. >> anthony: i'm going for that fat bastard,that sounds interesting. >> anthony: fred moody is a writer and bartender. jack whisner is a transit planner for king county metro. and knute berger is a journalist and columnist for "seattle weekly." old school seattle, all. taylor shellfish oyster bar in pioneer square is old school too. the taylor family has been farming more than 12,000 acres of tidelands in the puget sound, willapa bay and the hood canal for over five generations, since 1890.

with three restaurants in town, they know what they're doing. >> anthony: are you eating this whole? head, tail, bones and all? >> knute: yes. ♪ >> anthony: whole local smelt, flash-fried and served with pepperoncini sambal aioli. local dungeness crab, cooked and chilled with pickled ginger sauce. and oysters, lots of oysters. >> anthony: so seattle has been, for a very long time, considered one of the more foodie, for lack of a better word, foodie cities. >> knute: yeah. >> anthony: if you ask people why, generally they said the sheer abundance of really good ingredients. >> knute: yeah, exactly. i mean you got the ocean there, you've got cattle country and orchard country just over the mountains. >> anthony: yeah. >> knute: to say why the things is changed in seattle is there's not just the pike place market but every neighborhood has a market that -- >> anthony: has a green market. >> knute: yeah, and so those entrepreneurs have a place to sell, they can go to all the markets or just some of them. but it's really fantastic.

>> anthony: so, everybody born and bred in seattle? >> knute: i was. yeah. >> anthony: born here? >> jack: yes. >> fred: bellingham, which is -- >> anthony: oh sure, serial killer capital of the world. i was in a bar there where both ted bundy and the green river killer had been patrons, yeah. >> jack: bundy was born in tacoma. >> anthony: right. >> fred: the hillside strangler and also the beltway sniper. >> knute: the worst one was the green river killer. >> fred: yeah. >> anthony: but why is seattle and the pacific northwest such a magnet for serial killers, any theories? >> knute: you know, people come here to hide out. they think, well, they look at the map and it's like -- >> jack:the two mountain rangers are just a couple hours away. >> knute: literally you could hide bodies, like a short drive from wherever you are. >> anthony: so, a convenient body dump? >> knute: body dumping, yes. i mean that's got to be part of it. you have all that lush greenery. >> anthony: if you're looking to dump a body, seattle. >> knute: i've always thought the rain was kind of part of it. you get to that stretch from maybe october to february and by the time you're in february, i mean, you want to become a

serial killer. i mean -- >> anthony: apparently you can. [ laughter ] >> anthony: is seattle a teeming hive of serial killers? or am i just an idiot with a morbidly over-active imagination and an attraction to the dark, ugly side of life. meet retired homicide detective mike ciesynski who for over 12 years specialized in cold cases in the region. we meet at the shanghai room in greenwood where fred moody tends bar. the north star diner next door provides nourishment. crab, bacon and melted cheese is, when discussing dump sites and ligature marks, a must. >> anthony: why does it seem that there's a disproportionate number of serial killers in the seattle and washington state area? do you have a theory on that? >> mike: well, i don't think that most serial killers went shopping for areas where they lived, this is just where they ended up. when you're a detective for as long as i've been a detective

and you're around very evil people, it's a place where i don't want you to have to come look at through my eyes. i can talk to you about it and all that but i hope you never have to see it, like i seen it. because you know, it's a different place. it's a place you don't want to be. >> anthony: how many, uh, how many working serial killers do you think are out there right now in the washington state area? >> mike: i would say -- i mean easily right now, easily over 75 people out here that are probably serial murderers. the fbi listed as -- >> anthony: whoa, 75? >> mike: oh yeah. i don't care how nice it is here and you know, fun seattle and stuff, you know, i know how many evil people are running around here. >> anthony: so, do you think these guys are holding down regular jobs? >> mike: well yeah, they could just go on and have their, you know, what would seem to us as a regular life. they could also have wives -- >> anthony: i always wonder about the wives, it's like, don't you notice, you know, the mementos and the unusual odor coming from the crawl space?

i mean what the --. >> mike: john wayne gacy, exactly. you know, and uh, what's with the whole clown outfit, johnny? >> anthony: i mean, first of all, all you have to do is put on a clown suit, and already you're a suspect. with tough food, your dentures may slip and fall. new fixodent ultra-max hold gives you the strongest hold ever to lock your dentures. so now you can eat tough food without worry. fixodent and forget it.

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♪ i have given to you jane a torn and tattered love ♪ ♪ but do you hear the rolling bells ♪ ♪ that ring down from above thought i'd rule ♪ ♪ like charlemagne but i've become corrupt ♪ ♪ now i crawl the promenade to fill my empty cup ♪ ♪ and you're free you're free again ♪ ♪ one more time ♪ >> anthony: mark lanegan is, to my mind, one of the greatest living singer-songwriters making music today. his songs and lyrics reflective of a long, hard life cut me right down to the bone. his career has spanned two decades beginning with the

screaming trees in the 90's and continuing through numerous brilliant collaborations with artists like queens of the stone age, pj harvey, kurt cobain, unkle, mad season, the gutter twins, isobel campbell and massive attack. maybe you know him from such theme songs as -- this show. ♪ >> mark: wow. spicy. >> anthony: yeah, that's good. >> anthony: dinner with mark and touring guitarist jeff fielder at ocho in ballard, where they serve up generous drinks and tasty spanish-influenced tapas. >> anthony: you grew up two hours outside of seattle? >> mark: yeah, in eastern washington, which is like the countryside, ranching, farming community. >> anthony: you don't live here

anymore, you live in la now? >> mark: yeah. >> anthony: how long since you left? >> mark: it's been 20 years. >> anthony: oh wow. >> mark:but i come back here, you know, a couple times a year and play shows. i still have family in the city and i think of it as home still, you know, i always will. it's just uh, it's the home i don't live in anymore. ♪ would you put on that long white dress ♪ ♪ while i burn when there's no more tomorrows ♪ ♪ will you walk with me underground ♪ ♪ and forgive all my sadness and the sorrows ♪ ♪ ba dadada da badadadada ♪

>> anthony: so how long have you been playing music professionally? >> jeff: well, kind of the whole time, you know? i mean i played my first gigs when i was 13. been touring with mark since about 2010. >> anthony: what was the first band, the first time you were ever on stage? and where was it? >> mark: it was in my hometown. i was 15 and some guys i worked in a restaurant with had a band. they were older and uh, i sang at one pool party that they had. >> anthony: what was the set list there? covers or uh -- >> mark:a lot of van halen. >> anthony: oh, wow. >> mark:styx. >> anthony: oh, brutal. you have played and play with a lot of different people from different styles of music. i think a lot of musicians i know and have met would have a

hard time with that, you seem to move effortlessly around. >> mark: i don't know, i just been blessed with a lot of opportunity. i get to play with a lot of i get to play with a lot of people whose music i really love, so i'm happy. you know, after having been in my own band for many years and suddenly like i'm taking jobs where i'm just playing part of somebody's set. at first it was a little awkward, but then i grew to really love doing it because it was easy and fun, and there was no pressure. i did that for quite a few years and i'm available to do that again if anybody wants me. [ laughter ] ♪ on a marble street a procession spills in ♪ ♪ at the white sea wall waves crash and crash again ♪

♪ darkness shining then disappearing ♪ ♪ day follows night night follows day ♪ ♪ goodbye goodbye to beauty ♪ ♪ goodbye goodbye to beauty ♪ >> anthony: are you at all sentimental about how seattle used to be? >> mark: you know, i guess it's sort of like being sentimental about grade school or, you know, any time in your life that isn't around anymore. i miss some of the guys that were around then that aren't

around anymore, you know. some of my friends. but, you know, that's life. ♪ goodbye to beauty ♪ i'm a tin can tied to your bumper, cause.... i don't think enough people heard about your big day. but nothing says "we got married" like a 12 ounce piece of scrap metal. yo! we got married! honk if you like joint assets. now you're so busy soaking up all this attention, you don't see the car in front of you. and if i can crash your "perfect day", imagine what i can do to the rest of 'em. so get allstate, and be better protected from mayhem. like me. i do. check out the new united explorer card. saving on this! saving on this! saving in here. rewarded! learn more at theexplorercard.com

♪ ♪ >> anthony: next to making a proper omelette, or like wiping your own ass, knowing how to roll a joint is an essential life skill for any self-respecting member of society, in my view. pay attention people. ♪ ♪ ♪ can you stay here next to me? ♪ we'll just keep drivin'

because of you i see a light ♪ ♪ the buick's a century a '73 like you ♪ ♪ some strange religion i get my hands on ♪ ♪ some money momma and a shot in the night ♪ ♪ stared down the past and just scarred my eyes ♪ ♪ almost called it a day so many times ♪ ♪ never known what it felt like to be alive ♪ ♪ til you been a friend to me like nobody else could be ♪

♪ ♪ keep my hands on the wheel now momma ♪ ♪ gonna honestly try she looked past the scars ♪ ♪ and the burned out eyes you could see ♪ ♪ i'm no easy ride she's just the kind ♪ ♪ who might get you to buy some strange religion ♪ ♪ this jack of diamonds

kicked her heart around ♪ ♪ should have known they were walking on ♪ ♪ holy ground this life might eventually ♪ ♪ just be the end of me will i still be with you ♪ ♪ get in next to me just keep driving ♪ ♪ cause of you i been alive and this buick's a century ♪ ♪ '73 like you some strange religion ♪ ♪ the buick's a century '73 like you ♪ ♪ some strange religion

>> anthony: some time ago, something crawled, or slithered, or grew like a fungus. something that started small, got bigger, lurched like a swamp thing out of the mud and moist earth and humid nights of the delta. then, it took over the world. so next time some smart ass foreigner, horrified by our latest ham-fisted foreign policy blunder wonders out loud, "what good is america?" well, you can always pipe up that the blues, rock 'n' roll, r&b, and soul all came out of this place -- one state -- mississippi.