>> anthony: i will never be young again. or any younger than i am today. >> anthony: i will never be young again. or any younger than i am today. i will never be faster or more flexible. i will never win competitions against 22-year-old wrestlers in my weight class. i will never be a black belt. none of those things will happen, but none of that matters anymore. ♪ 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, la ♪ >> anthony: san francisco is changing. we all know it. you can't stop it. were you born here? >> john: yeah, both generations of my grandparents are from san

francisco. my dad's side came out after the gold rush so came here in 1850s. >> anthony: author, john birdsall grew up in this town, and he's a close observer of the changes happening here. you know, when i first came out to san francisco, i was making all the same sort of tired jokes that everybody from new york that comes out to san francisco the first time makes. i thought it was all sort of granola and politically correct. in fact that's really -- nothing can be further from the truth. san francisco is like a righteously dirty town. it's, it's grimy. you guys have actual street hookers in the center of town, you know? it's a two fisted, heavy drinking, three martini, big stakes, heavy smoking, old school 20s mentality town. still! >> john: yes, still but it's

vanishing. you know google is not too far from here. >> anthony: according to many locals the whole character of this city is being leeched out by an invasion of tech people. a flood of tech money. it's the triumph of the nerds. out with the old, in with the new. no place epitomizes that better perhaps than where we are right now. >> john: yeah. you know i tell anyone to come and meet me here, my friends, and they sort of laugh at me. they're like, "sinbad's?" but it's this thing that doesn't really exist in san francisco anymore. it's not self-consciously divey, you know? it has this kind of faded glamour. kind of worn out. it smells kind of sour. >> anthony: sinbad's. lost in time, yet its time running out. living out its last stand on san francisco's pier 2. just south of the hordes of neck beards and man bun vapors buying artisanal drip coffee a few hundred yards away. >> john: i mean, my mom used to come here. she used to be like a secretary. so it was a place that catered to unglamorous office workers.

and those are rare and rarer here. >> anthony: is the relentless wheel of history going to roll over this place or what? >> john: yeah, i mean, it will eventually roll over this place. i mean the location is too good. it's one of the best views in san francisco. >> anthony: a last drink or two before the grinding wheels of the apocalypse churn through, leaving what in their wake? they want to put a ferry terminal here is that right? >> john: yeah, they want to build a fancy ferry terminal. young people coming here now in the tech industry are sort of like insulated from the culture of san francisco. i mean, since you know, the beat generation or even you know since the end of the second world war, people came to san francisco in their twenties to do a very specific thing. you know, san francisco is a place where you can have an acid trip and sort of see that all the stuff you thought about yourself is just kind of bullshit.

and, um, you know, even though culture is changing and even though it's horrifyingly expensive, there is still something like that that exists in san francisco. you'll always have that. you know, san francisco will always make that impression on you. >> anthony: san francisco was built on toughness. it's a boozy town, a saloon town, red meat, sex, and dirt. every morning, every morning 7:00 am, i'm here, and for the next hour, or two hours, or sometimes more i am just getting crushed. humility, jiu jitsu gives you that, in spades. in 1914 mitsuyo maeda, master of judo and prizefighter emigrated to brazil.

he befriended gastao gracie and ended up teaching his sons carlos and helio. and brazilian jiu jitsu and the ufc, it all goes back to the gracies. my home academy is renzo gracie in manhattan. i'm telling you this because the whole reason i'm doing another show in san francisco is actually to train here. ralph gracie academy. one of the toughest and most notorious. >> kurt: that's it. so now pass it. >> anthony: and most admired. to a great extent because of the relationship between the terrifying ralph -- >> announcer: ralph gracie looks at you like he's got a problem. those eyes are menacing! >> anthony: and this man, kurt osiander. a beloved figure in the jiu jitsu community because of his

remarkably honest and unvarnished "move of the week" videos. >> kurt: so he gets stuck in a side control here and he gave the guy under hook. boom, you -- up a long time ago. it's so bad now that you're going to have to work really hard. up, scoot, up, in, to my knees, head up, getting side control on the other guy. >> anthony: when you see an mma fight, when they strike it's usually boxing or muay thai or karate. when they throw or trip their opponent, its judo or wrestling, but when it hits the ground you better know brazilian jiu jitsu. object: to choke your opponent or lock one of his extremities in such a way as to make them submit. i do not want this. getting my guard broken then passed. that's bad. it sucks. there's full mount. arm bar. ezekiel choke. rear naked choke. bow and arrow. then as they say, my choices become very limited. it's tap, snap, or nap. >> kurt: grab his pants and start to rotate towards the abs

and extend your arm. put your head, no, no, don't lift him up, put your head this way. extend this arm. yes, pass it. okay it's a little bit tight so you can always adjust it. >> anthony: thank you brother. in case you haven't noticed, i'm an old school guy. i'm sentimental about some things. nautical themed restaurants, puppies, and places like this. i'm fully aware of the fact that, and i can hear it already, it's like, "every show you've ever done in san francisco you come to swan oyster depot." yes that's correct. true love cannot be denied. i need a counter with some familiar faces on the other

side. >> tommy: good morning. >> anthony: let's see, what am i having today? i'm having the crab back of course. >> tommy: i'll get you one. >> anthony: i need a cold draft beer. i deserve this beer; i've been eating healthy. i'm like a real housewife of new york city. i drink only vodka you know 'cause it's like low carb. >> anthony: and i need shellfish. >> tommy: like that! whoa! minca! look at the size of that one. here it is. that's the crab back. >> anthony: dude. i guess somebody throws this away, you know they tear the legs off and eat them and then throw this out. stupid people. all that good stuff, the brains, and fat, and magic. it's like unicorn juice. swan oyster depot. a touchstone in my worldwide wanderings. a happy zone. if i read about myself dying at this counter, i'd say to myself, "that was one lucky guy."

sweet. >> tommy: nice little plate of crab legs. maybe a little louie on the side? >> anthony: oh, i guess. oh man, so good. >> tommy: all right tony, here you go babe. you've got kumamoto's. i got local tomales miyagi's. >> anthony: i should eat these before training to give me super human strength. on the other hand coughing up oysters all over the front of my gi would probably, like, not be cool. i got you something. ♪ ooooh ♪ even though we just started dating ♪ ♪ i find you so captivating ♪ and i'm done with hesitating let's see where this goes?

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on sunday night and every night. nyquil severe. the nightime, sniffling, sneezing, coughing, aching, stuffy head, best sleep with a cold, medicine. ♪ >> anthony: the bay area is changing, forever. will san francisco's new overlords find a place in their hearts for this? trader vic's. one of the last of its kind. started in oakland in one of a

wave of tiki-themed polynesian fantasy restaurants, bars, and nightclubs that for a time spread across america. i definitely need the drinks menu. i've been beaten like a chicken fried steak, you know? >> sean: why? oh you were doing some sort of martial art weren't you? >> anthony: doing jiu jitsu yes, yes. yeah. do i want the mai thai wave? >> sean: what's the mai thai wave? >> anthony: it's a flight of mai thai's. >> sean: really? >> anthony: it's like a surfboard with three different mai thai's. >> anthony: not many places left that do this, very few do it without irony. >> anthony: this is not the first time you've been here? >> sean: no, i practically grew up in this place. >> anthony: really? >> sean: my parents used to take me from like about age three. it was like a home birth at trader vic's. >> anthony: author sean wilsey grew up in san francisco. his parents were regulars at the original downtown vic's.

i used to drop acid and go to hawaii kai, so this kind of thing is a taste of my childhood too. oh yeah. >> sean: oh cool. i got sent to boarding school when i was a teenager. an east coast boarding school where everybody was like, "oh, you're from the gay bay," and it was really difficult to just negotiate being from san francisco. i would lie and say that i was from napa, because i was embarrassed, you know? >> anthony: really? >> sean: yeah. i was at like a hockey school in massachusetts, and i was going to get hazed for being from san francisco. >> anthony: okay so san francisco for you as a kid was uh -- >> sean: i just remember all sorts of factions like there were all these skinheads and skaters, because that was like from the teenager's point of view, but then there were all the old hippies and like the slightly older beatniks, and everything was really cheap. i don't think san francisco has become an expensive rental town until maybe like the last ten years. >> chef: ok! >> anthony: i love it, sort of this pan pacific thing. >> sean: well they have that like weird kind of tandoori japanese chinese oven.

>> anthony: right. it's really good. >> sean: it's really good. do you want that rib? >> anthony: no, no, go ahead. >> sean: i'm taking it. okay. >> anthony: i mean, the narrative you're hearing from a lot of people here now is, the evil techies are coming, driving up rents, pushing out with the mom and pop, you know, restaurants. >> sean: well that's kind of a true thing. that's actually -- it sucks. >> anthony: so it's -- the people everyone hates is google now? right? google and twitter. >> sean: they're really hated. yeah. only by certain people. but, of course, like outside of san francisco it's like they're heroes you know they change the world, but -- >> anthony: yeah! we like 'em fine. >> sean: yeah, i google things. it's legitimate. >> anthony: yes. i, you know, i google things too. >> sean: i do. it happens, right? [ snort ] excuse me. >> anthony: but, look, i mean, google they have their own buses, which is apparently a bone of contention for people.

>> sean: well it is yeah. i mean the buses are -- i do know. >> anthony: why? is it envy? i mean apparently if you work at google or at twitter, i mean lunch is like you know freshly made frittatas and you know, there's some italian housewife making burrata for you. someone making kale smoothies, you know, and i don't have any problem with it at all. >> sean: i don't really either. i genuinely don't have a problem with that stuff at all. i think the only point about like the way a city is changing, is you don't just want to screw up what's cool about it. you know like the city has a personality. it feels like kind of a seedy old school american city you know? do you just want to do the same ----- everywhere you go? i think the san francisco we're in right now is a pretty nice city. ♪ >> anthony: it took me six months to be able to handle the warm ups back at my home academy, and for a long time

after i'd just pray that somebody would be more out of shape than me. the warm ups at ralph's are legendarily tough. they're proud of it. lasting in some classes they say, a half hour and beyond of ferocious and unrelenting interval training. ♪ ♪ >> richie: you know you go a block over, and you're in alamo square, and that's like where the full house houses are, you know? >> anthony: right. >> richie: and it's super high-end real estate, but around divisadero, which like five years ago was sort of like the hood, and it's changed a lot over the past five years. this is 4505 meats, and they

started off, like ryan would be out on the street outside of the bar with like a weber grill grilling hot dogs and hamburgers, and he built up his business with the reputation as like the best hamburger in the city and then he opened this place. it's really good. wow. >> ryan: so this is a little bit of everything. our presidential platter, jalapeno, cheddar sausage. >> anthony: yes. >> ryan: this is our frankaroni's. it's macaroni on top of the hot dogs we make inside. >> anthony: oh that's wrong. i want it. i want it. yeah. >> ryan: ribs. >> anthony: yeah. >> ryan: brisket. chicken. this is from the whole hog we were cooking earlier, beans, potato salad, coleslaw. >> anthony: life is suddenly very, very good. thank you. >> ryan: yeah you're very welcome. >> anthony: thank you, man. >> richie: thanks man. >> anthony: wow. how long have you been in the restaurant business total? >> richie: uh, seventeen years now. >> anthony: you know you have become, reluctantly, i'm sure, sort of the poster boy for the beleaguered -- you know, victimized by evil tech money. an example of what's happening to san francisco as a whole. >> richie: yeah, there's definitely good guys and bad guys and there's lots of people

that have come in now that haven't paid any dues and they can open something right away, you know? by dropping four million dollars into it or something, you know? >> anthony: right. over the course of five years, chef richie nakano built his pop up restaurant hapa ramen into a beloved local favorite. then he made a deal to open a brick and mortar hapa. with that money came expectations, and only four months in the shit hit the fan. >> richie: you're a month into a restaurant, you're not going to make money, and that's when the trouble started. >> anthony: you're a year into the restaurant, you're not making money. who makes money in a year? >> richie: yeah, thirty days in and we were already sort of facing those sorts of things. >> anthony: the money wanted to make some changes. richie did not. so he left, and the restaurant he created vaporized with him. >> richie: at the old space that we operated out of they're doing a vegan brunch there now. >> anthony: no way. oh that's- it really is the perfect story of evil triumphs over good. >> richie: and i think that's a problem with the city right now, is there is a lot of people that have the means to open a restaurant and they sort of open a formula restaurant.

>> anthony: right. >> richie: where it's safe and anything that does interesting food is going to get forced out, and it's just going to be a town full of chipotles. ♪ tremfya® helps adults with moderate to severe plaque psoriasis uncover clearer skin that can last. in fact, tremfya® was proven superior to humira® in providing significantly clearer skin. tremfya® may increase your risk of infections and lower your ability to fight them. tell your doctor if you have an infection or symptoms or if you had a vaccine or plan to. serious allergic reactions may occur. tremfya®. uncover clearer skin that can last. janssen can help you explore cost support options. (kickstart my heart by motley crue)) (truck honks) (wheels screeching) (clapping) (sound of can hitting bag and bowl) (clapping) always there in crunch time.

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♪ >> waiter: these two lovely ladies, here are your coffees. >> lady 1: thank you! >> lady 2: thank you! >> waiter: you're welcome. ♪ >> kurt: all the way over. extend your arms. stay low, stay low, stay low. >> anthony: now when you're a white belt especially a 59-year-old white belt facing younger, stronger, far better competitors, you don't go out there looking to win. you go out there to learn how to survive. if i can hold on, break their posture, give them something, anything to think about before they choke me out, and i have to tap. the changes are not just happening in san francisco. across the bay in oakland, gentrification is met with, one

would think, a starker history of resistance. this after all, is where the black panthers were born. bobby seale was a founder of the black panthers, a critical figure in oakland history. and here at miss ollie's we get a taste of the shiny, new oakland. >> bobby: the black panther's a type of animal. if you push it into a corner it's going to try to move out your way. you keep pushing it, sooner or later it's going to come out of that corner. so i said that's like black people. we just pushed in the corner. we came up with the black panther party. i said we're going to take a position on self-defense. >> anthony: the panthers were viewed by j. edgar hoover's fbi anyway, as pretty much public enemy number one. >> anthony: they sold the panthers as the enemy using well, essentially your own imagery of strong black men holding weapons.

but internally what the fbi and nixon saw as the real threat from the panthers was the children. >> bobby: the popularity. with the killing of martin luther king my organization spread across the country. it went beyond the black panther party. >> anthony: the panther's aims were by today's standards, shockingly moderate. equality and education, housing, employment, and basic civil rights. but the image of black men with guns was too much for the america of 1966. >> bobby: right after nixon is sworn in, i got the watergate tape. "now j. edgar, now, now, you got to get rid of these black panthers for me. i mean, what have you been doing? how are you doing this now? yeah, i want you to move and get rid of these black panthers." man, has just been sworn in. he's the president of the united states. >> archival newscaster: raids are launched on panthers' strong points around the country. the arrests are many. >> anthony: the fbi did

everything they could to eradicate them. >> archival newscaster: the panthers said that police had broken in and killed one man at close range as he slept. >> anthony: the dismantling of the panthers was brutal, everybody agrees illegal, i mean, it was basically an assassination campaign coupled with murder, unwarranted arrests. >> bobby: we had no charges, nothing. and they created through their counter intelligence program everything that happened to us. >> anthony: are you happy with the level of black activism in the country now? >> bobby: i like the level of activism that's going on. and the "black lives matter" movement is very, very important because there's a bunch of young, intelligent youth running this operation. >> anthony: do you think the good guys are winning? >> bobby: what? >> anthony: i mean, you look at it the way the country is running, do you think the good guys are winning? >> bobby: no, the bad guys. the koch brothers. >> anthony: the bad guys are winning. >> bobby: tea party and all these right wing idiots are so far winning. young people have to go out there and be progressive enough, not only to end police brutality, but to create

frameworks and demand and know. these are the kinds of things that have to happen. ♪ >> preeti: this is our manchurian cauliflower. it's indian-chinese. basically like general's chicken made with vegetables. it's one of our most popular dishes. it's vegetable candy. >> anthony: juhu beach club, in a strip mall in oakland's temescal neighborhood. an unassuming but utterly delicious new addition, started by this woman, preeti mistry. >> anthony: oh, so good. so good. >> preeti: thank you. so i know you've been to india a bunch of times. so maybe you've had a bhel puri. it's a puffed rice salad. >> anthony: oh yes, yes, yes. >> preeti: so what we do, because we're in oakland, we serve it in a ball jar. tamarind, chutney, cilantro chutney, pickled cabbage,

pickled onions, fresh green garbanzo beans, puffed rice and the chick pea noodles, the sev. >> john: oakland now in terms of like artists and chefs has, basically kids swoop in priced out of san francisco. it's still possible for a place like this, which is basically funded by preeti and her wife, to open up. i mean in san francisco i don't think it's really possible anymore to do that. you know, you need like big investors. you need lots of money. >> anthony: the food is both familiar and uniquely her own. >> preeti: chili paneer is one of my favorites. this here has bok choy, braising arugula and amaranth leaves. none of which would traditionally be in a chili paneer. >> anthony: does authenticity have any meaning or relevance anymore at all? >> preeti: i mean, like i would

say our food is not traditional. is it authentic? hell yeah. it's a hundred percent authentic. by saying it's not authentic is saying that my experience is not authentic, that being a person of indian origin who grew up in the united states is not authentic. i grew up eating indian food, and i grew up eating pizza and hamburgers at the same time. >> anthony: so tasty. something we struggle with in new york. there's always, how do you value indian food? >> preeti: yeah totally. >> anthony: i mean the expectation is that you will get delicious authentic indian food, cheap. super cheap. >> preeti: yeah, our food is not cheap. you know you look at the yelp reviews or whatever; the biggest thing is always somehow we're over priced. um, you know, "nineteen dollars for a curry!" like do you even know -- do you know how to make a curry? >> anthony: yogurt marinated chicken, simmered in a curry made of onions, bell peppers, chilies, and garam masala. >> preeti: all right. this is our methi chicken curry so it's braised on the bone. fenugreek leaves, butter, fresh

red peppers in there. >> anthony: that's totally delicious. >> preeti: and then this guy right here you're going to want to cut it open. >> anthony: all right get the camera in over my left, right here. prepare the incision. whoa! >> preeti: what some people say, "oh it's an indian scotch egg." well guess what? we invented the scotch egg. they didn't invent the scotch egg. >> anthony: no doubt. >> preeti: so what we've done is we take a duck egg, cooked it, kept it soft, wrapped it in lamb and then the sauce also has braised leg of lamb in it. >> anthony: wow. really extraordinarily delicious. so, this is a positive thing? >> john: yeah, i think this is a really positive thing. >> anthony: this is the kind of change we like? >> john: this is the kind of change we like. >> anthony: i believe that any place that serves delicious food is on the side of the angels. is on the side of the angels. >> john: yeah, absolutely. lcou. plus, tech support to stay worry free. worry free...boom

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♪

♪ >> kurt: extend your arm. your other arm. the arm around his neck goes long, like this. ♪ >> kurt: did you see the vacant lot across the street? that was san jose chinatown. it was built in 1887. >> anthony: that was first. >> kurt: that was first. >> anthony: it was a chinese

community first. >> kurt: right, 1890 was when some of the first japanese arrived in this area. >> anthony: south bay, san jose. not much going on out here, other than world domination by a small group of tech companies. but on a happier, less paranoid note, san jose has one of the last three remaining japantowns in the country. >> anthony: who were the first japanese to come over? >> kurt: students, laborers looking for a better life. in traditional japanese families the first son inherited everything, so generally it was the second son who would get nothing who would come over. and when the first japanese came here one of the places they would stay at would be chinatown because you would have an asian community, they would be able to find food that was similar to japanese food, and kind of there would be a camaraderie. thank you. >> anthony: oh thank you. curt fukuda grew up in the area and his family, like thousands of other japanese americans, were interned in camps during world war ii.

>> kurt: in the beginning of the twentieth century there was a lot of anti-asian prejudice. >> anthony: "there are too many, and they're taking our jobs," and the usual -- >> kurt: "some of them are buying our land." >> anthony: things got really bad for the japanese of course, after pearl harbor with -- it was an interment program. >> kurt: so they had a list of all the names. >> anthony: kids too! >> kurt: yes, children too. they all had to go walking to the train station in downtown san jose. my mother did say that at the beginning before they were put in the camps they were brought to assembly centers while the camps were being built. and their assembly center was the racetrack at santa anita, so she said they were actually sleeping in horse stalls. >> anthony: what happened to their property? >> kurt: some of the people found caucasian friends to look

over the property while they were gone. some of the japanese actually dug holes and buried the possessions hoping that if they come back -- >> anthony: they could dig it up. >> kurt: they could dig it up. yes. >> anthony: oh wow. >> kurt: yeah. >> anthony: man that brown gravy. it's sort of a hybrid of american dishes, but with japanese ingredients. >> kurt: yes. this is your typical japantown restaurant food. >> anthony: i think some of the heartbreak of the internment is that this was really pure americana. okay the faces were asian, but the businesses and the feel was -- it was mayberry. you know? >> kurt: and this was a japanese american community with an emphasis on american. the japanese are actually a minority in this community now. >> anthony: how japanese will it be in thirty years?

>> kurt: ah, that is the question. i don't think it's good for anything to just kind of remain frozen in time. thirty years from now japantown is going to look very different and if it looks like it does right now you know then you know, we're talking about a very stagnant community. an average of 67 cents stays local. shop small and watch it add up. small business saturday by american express is november 30th. well you remember what happened last year. you can't bring a backup thanksgiving to my sister's house. it's not like we're going to walk in with it. we'll bring it in as we need it. ...phase it in. phase it in? yeah, phase it in.

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(people talking) for every dollar you spend at a small business, an average of 67 cents stays local. shop small and watch it add up. small business saturday by american express is november 30th.

♪ ♪ >> kurt: yeah exactly! it's all hip. >> anthony: you've been in the restaurant business now, in san francisco area how many years? >> daniel: twenty-six. >> anthony: basically you've been feeding well-heeled people for much of that time. >> daniel: my whole life. >> anthony: daniel patterson is the chef of one of the great bay area restaurants, coi. top of the fine dining world, two michelin stars, but in 2014 he and chef roy choi of l.a.'s kogi empire decided to embark on a revolutionary, probably fool-hearty, and entirely selfless new enterprise. >> anthony: what are you up to

now, what are you doing? >> daniel: well we're starting a fast food ring. i mean -- >> anthony: why? >> daniel: it's unbelievable that in our country so much of it, we've just decided it's okay for people to eat garbage basically. processed food. the tenderloin, the area that we're going into is traditionally the worst intersection in the entire city. the most drug arrests, most homicides. the most vulnerable populations in our country are being fed the worst food consistently. >> anthony: local, it tends to address all those problems. creating a fast, casual, food business that's actually good for the world. >> daniel: so this is what roy calls awesome sauce. tomato, onion, garlic, a lot of olive oil, gochujang, and then scallion relish. just grilled scallions and lime. veggie burger dressed exactly the same way.

if you're like i am, the word veggie burger will strike terror into your heart. >> anthony: yeah. it makes me violent actually. >> daniel: this will not make you violent. it will make you happy. >> anthony: wow. i'd totally eat that. if you didn't call that a veggie burger i'd be all over this. >> daniel: yeah. >> anthony: so, fast, healthy, and affordable. >> daniel: yeah. so two to six dollars. >> anthony: so you're not going to get rich off this venture. >> daniel: we'll make money. >> anthony: you think you'll make money? >> daniel: we have to. just because something hasn't been done doesn't mean that it can't be done. ♪ >> anthony: saving the world is one thing, making sure that my san francisco mentor gets something to eat other than acai is another priority. >> kurt: this happened from, i grabbed this guy's collar and he broke my grip this way and my finger went here.

>> anthony: i'm pretty sure kurt osiander hasn't eaten at coi before. >> kurt: my finger broke inside my sixteen-ounce glove against my head. that's how hard this guy punched. >> anthony: wow. >> kurt: not everybody likes to get punched in the face really hard. >> anthony: right. no. >> anthony: patterson's signature dish at coi, the beet rose with yogurt and rose petal ice. oh that's beautiful. >> daniel: this one disappears quickly. >> anthony: yeah no kidding. thank you. >> kurt: well it's pretty. >> anthony: oh it's gonna be good man. oh this is great. >> kurt: watch the barbarian eat really fancy food. oh that looks cool. >> anthony: sweet. yeah, yeah, yeah. >> daniel: egg yolk poached in smoked oil, crème fresh, chives, california sturgeon caviar. so the egg yolk looks raw, it's actually fully cooked. it's kind of a custard texture. >> anthony: beautiful thing.

thank you, man. i'm going to love this. >> kurt: oh yeah. >> anthony: man. i'll take eight more of those. that was really good. >> kurt: that -- why is there only one? >> anthony: born and bred san francisco area? >> kurt: yes. >> anthony: jiu jitsu for how long? >> kurt: since '93. since before the first ufc. >> anthony: what was the preeminent martial art of time? tae kwon do? >> kurt: i think it was karate. >> anthony: oh karate, right. >> kurt: right? chuck norris was big then, right? so it was like kick people in the head kind of thing. ♪ >> anthony: oh look at that. >> daniel: cherry tomatoes peeled. sauce underneath is grilled zucchini and wheat grass. a lot of herbs and flowers on top. everything i grew myself in my house. >> kurt: oh that's killer. excellent. >> anthony: do you eat carbs? i mean generally speaking. you just eat it -- whatever? >> kurt: i can eat whatever. my guys are trying that all

bacon. bacon all the time. >> anthony: all bacon all the time. yeah that can't be good for you. >> kurt: no. scheibe. >> woman: it's good. >> kurt: let's -- miss, so sorry. >> woman: that's okay, and thank you for calling me miss. >> kurt: i'm not even buzzed. >> anthony: wild king salmon wrapped in yuba, with charred cabbage and dried scallop ginger sauce. seared spot prawn with sorrel and new onions. >> anthony: wow. this is awesome. >> kurt: is that meat? >> anthony: oh yeah. >> kurt: what is it covered in? >> anthony: beef tenderloin encrusted in lichen, with coastal spinach, chanterelle mushrooms, and bordelaise. >> kurt: yeah. >> anthony: the food is so good man. it's so good yeah. ♪ >> kurt: it's a taco. >> daniel: yes. so black sesame mochi bun with

>> anthony: oh sweet. >> kurt: cool. >> daniel: strawberry, kumquat, and shiso. >> anthony: awesome. thank you so much. >> daniel: thank you. >> anthony: looks great. oh this is great. most of the people we've been talking to on this show are complaining about the fact that san francisco is becoming too clean. real san franciscans can't afford to live here anymore, and that they're being supplanted by rich techies who are crushing the original heart and soul of what made san francisco awesome. you're not seeing that. >> kurt: i think the pushing out of the trash, sorry, is good. >> anthony: that's good for the jiu jitsu business for sure. >> kurt: well i'm ninety-five percent white collar. my tech guys are really big. dangerous man. >> anthony: yeah. >> kurt: especially my lawyers man. i've got some lawyers. >> anthony: really? >> kurt: oh, they're meaner than --. >> anthony: yeah they would be. >> kurt: yes exactly. managing type 2 diabetes?

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♪ >> anthony: here's the thing about jiu jitsu. in spite of the fact that people are trying to basically choke you unconscious on the mats, that you're scrambling for your life in a sea of sweat, it's a remarkably and refreshingly testosterone free zone. >> kurt: we're good. yeah. now decapitate me. >> anthony: high fiving for instance is just not done. one would never celebrate or brag about a submission. even a fist pump and a, "yes!" would be considered inappropriate. win or lose, you thank your partner and shake their hand. it's a douche free environment.

>> kurt: this has been a very crazy week dad. last night they took me to this crazy restaurant where they give you really small food. it was good. >> lothar: that's good. >> kurt: but then as soon as i got home i made a sandwich because i was so hungry. >> anthony: kurt's having a barbecue. >> kurt: yes! chicken hearts on. and this is why i end up on monday smelling like barbecue in my gi and they're like, "why do you smell like barbecue?" because i was hanging over the fire all day. as long as my hair doesn't light on fire, i don't give a --. >> anthony: and as he spent a fair amount of training in brazil, he's making a big pot of feijoada, the country's national dish. >> kurt: dude.

>> anthony: oh man. look at that. oh yeah. a slow cooked stew of beans and pig parts. >> kurt: i grew up eating like every piece of the animal there is because if you're starving you will eat whatever there is on the table right? >> anthony: plus grilled chicken hearts, tri-tip, and sausages. gotta have sausages. >> kurt: do you like it like that? rouge? >> anthony: i love it. >> kurt: me too. i don't like overcooked meat. >> anthony: no we can't have that. that's just, just wrong. >> kurt: the food is ready. >> anthony: yeah. >> kurt: here you go bro. >> anthony: oh wow. >> kurt: want to open that macallan? >> anthony: oh hell no. i'm going to class tomorrow. are you kidding me? >> kurt: i'll drink that whole bottle, and i'll train with everybody. >> anthony: i know, but that's you. you're the guy who trains --

>> kurt: you too! as soon as i started doing jiu jitsu it was like, it hit a part of my psyche that was like, okay it's challenging. it's more than like brute force, and you have to think. >> anthony: right. see i was always the guy, like if you were an old lady you hired me to shovel your walk. i would do half of it and then i'd realize this is too hard, i'd say, "-- this," and i'd just disappear. honestly and i cannot think of another thing in my life that i've attacked with such regularity and with -- i mean i've been steadfast. >> kurt: it's not a matter of if you're good enough. sometimes it has to deal with maturity. ♪ >> anthony: the old tends to get run over by the new. that's how it works. whether it's san francisco invaded by a new generation of people with different priorities or a 59-year-old man grappling with a bunch of younger, fresher, tougher, and hungrier bastards. but i don't know. i like to think there's hope. at least hope that every once in a while the old guys will have a good day. ♪

♪ ♪ >> anthony: the c-130 hercules is past the point of no return, the point where there is not enough fuel to safely turn back, no matter what the weather is on the ice. it's loud back here -- the moan of four massive props, relentless. i'm dressed like all of us who've been approved to make this journey in the same regulation gear as required by the national science foundation for all flights and means of conveyance on the ice. thick goose-down parka, known by one and all as big red, heavy waterproof overalls, inflatable bunny boots, gloves, long