excuse me, sir. do you mind signing a quick little petition about toronto? >> no, i'm okay. >> okay. you got it. you got it. you have a great day. pardon me, sir. do you have a second? okay. sir, do you have one quick second for the city of toronto? we're trying to change the name of the cn tower to the drake tower. can you get behind that? no? >> no. not a drake fan. >> that's okay. we can't all be. >> exactly. >> can you all get behind ha? >> no. >> why not? what do you mean? we're going to change it to drake tower. >> hell no.

>> that was pretty aggressive. do you have a second for the city of toronto here? we're changing the name of the cn tower to drake tower. can you get behind that, please? can you get behind that? >> a new album just dropped? >> well, no. he's so proud to be from toronto. i feel like he really put the city on the map, you know? he's a great ambassador for the city. would you agree? >> oh, yeah. i'm listening to him right now. >> i listened to that album twice already this morning. >> we love drake. . >> thank you very much. who doesn't? >> of course i'm joking about changing the name of the building that identifies toronto's skyline, but drake is more globally recognized and the biggest cheerleader for what may be north america's most overlooked city. >> we're going to make some change. we're going to make some change in these streets. >> i'm carlton mccoy. raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. i'm a nomad, driven to move in and out of different cultures, different worlds. to celebrate diversity by embracing what makes us both unique and the same.

after all, we carry our travels with us to our next destination. p that's what life is all about. let's do this. ♪ >> toronto is one of the best places to eat on the planet. that's why i'm here. the food scene isn't defined by celebrity chefs, but instead by immigrants who have come from every corner of the world. over 140 different languages are spoken in toronto alone. the opportunity to taste international flavors in one place is what lured me here, but i know how difficult it is to succeed in america. it took grit and luck for me to get where i am and the path to a better life for new immigrants in the u.s. keeps getting harder. is toronto a land of opportunity where work supersedes your

heritage and diversity supercharges a nation? first stop, i'm getting classic cantonese food with one of drake's and my favorite celebrity chefs, and he's taking me to his go-to restaurant. >> good to see you. >> yeah. >> good to see you, too. >> thank you, you know, for doing this with me. >> no, are you kidding me? i'm like a fan boy. like when i was in skule nary school we didn't care about athletes and musicians. we studied chefs. you're like a superhero, man. >> this is suser lee, a hong kong born celebrity chef who made his name combining strigsal french techniques with flavors from his childhood. all served up on a white tablecloth. oh. did i mention? i'm a hlt bit obsessed with him. >> you were doing the foie gras like torchon. with the marmalade and the soy. see? i remember all of it. >> that's so cool. >> you studied their food and you know probably more about

them than they're probably comfortable with you knowing. how did you get introduced to the kitchen? >> i really fell in love eating. i always think about flavors. what i remember. what i have learned back in asia. using different kind of techniques what i learned from the europeans. >> yeah. >> and i said i can refine that. >> when susur wants a taste of hong kong, he always comes to king's. for lunch delicious homemade wonton soup and classic rice flour rolls with crispy doughnut. >> okay. >> this is incredible, huh? >> this is called cha lim. two textures. cha is from the donut and the softness is from the noodle, the rice noodle. >> and this is like a traditional hong kong breakfast. >> oh, yeah. every breakfast. every lunch. >> the texture is insane. almost like every place i visit in asia especially everyone has

some version of a broth with noodles. it's like soul food. >> very much so. >> at what point did you decide to move to toronto? >> i fell in love. i fell in love with a toronto girl and she said let's go to toronto. i don't even know where toronto is. but when i arrived it was 3:00 in the morning. i said wait a second, where is everybody? i thought hong kong is like 24 hours. >> like new york. >> right. let's put it this way, you know. when i came to toronto, there's only one thing in my mind, to work. for me it's making a living. >> yeah. >> you know, if i don't have to make a lot of money, i'm fine with it. >> yeah. >> as long as i'm independent, i'm way better off here than i am back at home. >> how long were you in toronto before you opened the restaurant? >> there was like three, maybe four. four years. >> you were only here for three, four years and you opened your first restaurant? >> yeah. >> that's super ambitious. >> susur also wants me to try the bitter melon with egg. and one of my favorite dishes of

all time, barbecued duck. a house specialty. >> wow. oh, wow. >> hey, chef. >> chef, you're not kidding around. this is like -- >> this is chef kan. >> that's his wife who takes care of the front of the house. >> pleasure to meet you. thanks for having me. >> they are the most loving couple i know in the chinese community. [ speaking foreign language ] so bitter melons is in season right now. >> yeah. i saw somebody selling them on the corner. >> yes. >> do you like that? >> it's delicious. it's delicious. i love duck. i love duck. how long has this restaurant been open? >> 37. >> 37 years. >> i'm 37. how many years after you came to toronto did you open the restaurant? >> a year. >> same thing. >> i think it says a lot about the city, that you can come here as a chinese immigrant and within five years open a restaurant and be accepted. >> yes.

>> that says a lot about the city. >> very organic. >> there's a lot of cities in the world where you couldn't do that. >> canadian allows canadian to let them do their own thing. they embrace you. but also you've got to put your hard work in there. >> yeah. >> toronto has become the land of opportunity for susur and the owners of this restaurant. but opening a new business in any country is tough. and that's why it's incredible to see immigrants here succeeding. kinsington market isn't what you would expect. occupying only ten blocks, it's the most diverse neighborhood in toronto. the first wave of immigrants that came here were jewish and by the '60s it became a microcosm of diversity in the city. not only is the cuisine incredibly authentic wherever you go, but it's intermingled, so it's incredibly authentic chinese food and right next to it these absolutely amazing jamaican beef patties. like all done at a high level and all done by the people, you know, who are from those places.

>> my name is aileen morales. i am from chile. i came to canada in 1966. the first time i sell my empanadas, i said no, this doesn't taste like my mom does. so i called her and she gave me the recipe. when you have kids and you think you're not going to make it in your country, you have to take a decision. and i took the decision. i never regret in my life. to come here. because for me canada is everything right now. >> i'm excited to try irene's empanadas with another cool -- what do you call people from toronto? >> torontonians. >> torontonian. >> you can't even say it. a torontonian. >> this is very complicated.

you guys should rebrand that. >> sarah hagy writes social commentary through the lens of a second generation somali torontonian. there. i said it. >> your family immigrated here from somalia. >> yeah. >> what year did you all come? >> my family came here in -- i don't know. i wasn't alive. they came in '89. when my mom first came here she came without my father. the civil war hadn't started, and i think there was an idea that things were headed in the direction of a civil war which is why my family came here so early. and then i think in '94-ish there was a huge influx of somali immigrants, refugees. and also i think a lot of serbian and bosnian people as well because that was going on around the same time. so it was a huge time for people to come to scanneda. canada. >> do you know why she made the decision? >> because she knew people here. there's really something for everyone here. there's something for every kind of person. there's a place called rasta pasta that's like -- you know, it's exactly what it sounds like. it's like jerk chicken pasta. and it's amazing.

there's so much of that here. and that's something i really love about it. it's like we're here getting these empanadas. >> empanadas. the name actually comes from the spanish word empanar, which means to wrap in bread. sarah gets cheese and i choose beef with raisins and olives. both classic preparations. >> you got the egg. that's very traditional. >> thank you so much. >> next we order something i've never tried before. cumitas. made with corn, basil and onions. and i love it. it's almost like corn ground up in a meat grinder and like steamed together. but it's like summertime, so it's sweet as well. >> really good. i do like living here a lot. toronto is a good place for community, when you have universal health care and child care covered in a very significant way, but in a lot of ways canada really compares itself to america. and you know, in 2020 two people were killed by cops around that

time here as well. and you know, something like that happens and everybody's like how did this happen? we're not america. >> what you're saying is america is like the black sheep of the family. >> yeah. like what, are we americans now? >> i know it's bad, but it's not as bad as america. that's literally -- that's the defense? >> yeah, that's the defense. >> tough to hear. i'll be honest with you. as an american. >> there's like a uniform canadian culture. everyone's always apologizing and saying sorry and being overly polite and oh, can i just get around here? there's a lot of that type of thing. but i do think that's kind of like almost like a shield, like can we talk openly about racial issues? and if you were to say you know, i actually don't like the way i'm talked to sometimes or i don't like the way the assumption was made at me, people will come at you like well, it's better than where you're from. >> that's not okay. and you're also not an immigrant. you're canadian.

>> i am, but it doesn't matter to someone who doesn't care about those things. >> go back to where you came from. we get that in the u.s. too. >> but a polite one. you know what i mean? >> although first generation immigrants look at toronto as a land of opportunity, second generation immigrants understand that not all opportunities are equal. balancing the traditions of their home culture while being raised in canada is a struggle, and it's one i can relate to. (elevator ding) ♪ (energetic music) ♪ ♪ ♪ (camera shutters) be ready for any arena in the all-new lx 600. ♪ ♪ ♪ you know real chili never has beans. you know which pizza is eaten with a fork and a knife...

and which one is definitely not. you know a cappuccino is for the morning and an espresso is for the afternoon. you know how to answer "sparking or still" in over 12 different languages. you'll try anything that's not currently alive... unless of course it's highly recommended. the delta skymiles® american express card. if you travel, you know. hey, it's me...your skin. some cleansers get us clean - but take my moisture. cerave cleansers help me maintain my moisture balance with hyaluronic acid, plus 3 essential ceramides to help restore my natural barrier. so we're cerave clean. cerave hydrating cleanser. (man) [whispering] what's going on? (burke) it's a farmers policy perk. get farmers and you could save money by doing nothing. just be claim-free on your home insurance for three years. (man) that's really something. (burke) get a whole lot of something with farmers policy perks.

(dad) bravo! (mom) that's our son! (burke) we should. ♪ we are farmers. bum-pa-dum, bum-bum-bum-bum ♪ the tempur-pedic® breeze° makes sleep... feel cool. because the tempur-breeze° transfers heat away from your body... ...so you feel cool, night after night. for a limited time, save up to $500 on select tempur-pedic® adjustable mattress sets. covid-19 moves fast, and now you can too by asking your healthcare provider if an oral treatment is right for you. oral treatments can be taken at home and must be taken within 5 days from when symptoms first appear. if you have symptoms of covid-19, even if they're mild don't wait, get tested quickly. if you test positive and are at high risk for severe disease, act fast ask if an oral treatment is right for you. covid-19 moves fast and now you can too. this memorial day, lowe's is home to prices

that light up the whole season. if you used shipgo this whole thing wouldn't be a thing. yeah, dad! i don't want to deal with this. oh, you brought your luggage to the airport. that's adorable. with shipgo shipping your luggage before you fly you'll never have to wait around here again. like ever. that can't be comfortable though. shipgo.com the smart, fast, easy way to travel.

i think in toronto you can never look at someone and be like they are canadian. literally toronto has a person that represents every country in the world. my name's yassin, and i am a photographer and cartoonist from toronto. when i was younger, i would get bullied a lot, and the only way i would sort of combat that was making people laugh. i've never grown up with any of my grandfathers. this is how i would envision having a grandfather who's, you know, just obsessed with tea. i've always loved comics, but i

was never -- i was never confident because i never knew any cartoonist let alone black cartoonist. growing up in toronto people would never talk about a glass ceiling. people would always say to us the sky's the limit. i've just been blessed with an amazing community. i'm a young black man making cartoons for "the new yorker." like that's insane. >> toronto feels like the land of opportunity. but one thing still kind of bothers me. everyone i talk to just like not super pumped about drake. not that they don't like him. just like ah, drake. >> toronto has this complex where we don't promote our own. >> weeknd too. >> weeknd too. drake. because we have that inferiority complex with u.s. we're like the sister city to chicago and new york. so we're like always the middle kid or the third kid. >> yeah. >> meet soresh das, i.t. guy

turned restaurant insider. >> i think anyone that's visiting toronto to get a real sense of the food you've got to go to scarborough. >> yes. absolutely, i'm in. >> suresh's passion is doc documenting toronto's food scene. and one of the ways he shares it with the world is through neighborhood food tours. today we're headed to scarborough. when you move to a new place you kind of want to be around your people. when you drive through scarborough, different streets have different specialties when it comes to cuisine. >> yeah. >> first up a street called shwarma row. and it looks awesome. you just know the food's going to be good if the people from that community are eating there. >> exactly. the batting average is way higher when you leave the city. >> suresh shows me street after street until the sun sets. each as exciting as the last. >> my town. >> and finally a hidden gem for an unlikely dinner, le spot, proving ground for toronto's best pool sharks. [ phone ringing ]

>> le spot. >> it's owned by marco lu and is famous locally for its amazing fried rice and crispy wings with guyanese hot sauce. >> do you want hot sauce? how many do you want? hello one sec. >> hey guys. >> hey. >> how good of a pool player do you need to be to own a pool hall? >> it depends, want to see the $5 or the $20 game? >> how long have you owned this place? >> 23 years. i was like one of the kids hanging out here 15, 16, hoping i could own it one day, and here you go. >> so you grew up in scarborough. >> yes. >> where are you from? >> philippines. >> cool. >> is this like a hub for the community, like this pool hall? >> yeah. so for my mom we'd come here and we'd hang out here and she would be fine with it. because she knew where we were. we were in marco's place, we were safe here, we were learning how to play pool with other kids, learning about food from other kids. >> it's called le spot for a reason.

>> when marco came, that was usually the wave of when the filipinos were coming to canada. i would say first wave of sri lankans late '70s, chinese, vietnamese filipinos, '80s. sri lankans again. and now it's more syrians and afghans. and i hate the word refugee. we call them newcomers here. >> say again. >> we call them newcomers. >> i love this word. how old were when you you came here? >> i was 14. >> you were 14. >> i was 12. >> what's the experience like? >> just the identity crisis. when you come here at 12 years old, you don't know who you are as an individual. you're learning things about yourself. >> you're very lost. >> do you feel that having that experience makes you a little tougher? >> yes. definitely. definitely. >> it was tough. it was cold. >> it was cold. that's all i remember. >> okay. >> nice and cold. >> cheers. >> okay. i'm going to let you in on a

little secret. >> let me see what you've got. >> let's crack it. >> all right. >> i'm basically the opposite of a pool shark. >> i'm going to kick your ass. >> i see pool more as a drinking game. ♪ >> that looks like it might go in. >> that's not bad. >> you're so full of shit. >> that's serious. i think he's just hungry. let's fire up those wings. marco, can i grab another -- one of those canadian delights? >> canadian delights. i like how you call that. the canadian delights. >> i'm a marketing guy, marco. where's your beer? >> right here. >> what is that? >> american delight. >> it's an american delight.

>> oh, my god. >> thanks, man. >> now that i've embarrassed myself on the pool table, it's time for the main event. fried rice, wings and hot sauce. >> good amount of hot sauce. >> what is in this sauce? >> this is a very scarborough thing where you go to a place but their hot sauce is not a store-bought hot sauce. it's made by the guy down the street's mom. >> this is legit. fried rice made by a filipino pool hall operator with guyanese hot sauce sitting next to a sri lankan. >> yeah. >> we've been tolerant and inclusive welcoming in cultures even if it's in the form of food. >> how's the wings? >> it's amazing. you can judge if someone knows how to make fried rice. but every individual rice is separate. >> you actually understand what fried rice is. when it's clumped together -- >> it's horrible, it's horrible. >> i always preface this with something that is very true, which is i'm very proud to be

american. i love the country. because i love it i always try to make it better. and i feel like we're in this really difficult time. where like there is -- it's a struggle where people are really struggling with the concept of national identity. and i feel like here in like toronto even in this pool hall the room is exceptionally diverse. is this like the future of like developed society in the world? >> probably. i mean, like i've been playing here for 25, 26 years. i have never once considered that the table next to me is a different race or color just because it was a normal thing. >> yeah. >> what is the legacy of the canadian identity? we're starting to realize now that we are knowledge keepers in some sense and we are the preserver of cultures. it's not a melting pot. it's more of a mosaic. so if you look at the mosaic it's like you have each culture represented in its own way. but it's adding to the tapestry. and i think that is ultimately what canada's legacy is.

>> welcome to scarborough. >> this is fantastic. salud. and my eyes...feel amazing. new clear eyes allergy. your eyes deserve the best™.

what are you recommending for muscle pain? based on clinical data, i recommend salonpas. agreed... my patients like these patches because they work for up to 12 hours, even on moderate pain. salonpas. it's good medicine at adp, we use data-driven insights to design solutions to help you manage payroll, benefits, and hr today, so you can have more success tomorrow. ♪ one thing leads to another, yeah, yeah ♪ ♪ oh, here we go ♪ ok. ♪ ♪ ♪ hands to the sky, ♪ ♪ show me that you're mine ♪ come seek the royal caribbean this memorial day, lowe's is home to prices to start your summer up... so you can mix things up.

when it comes to cybersecurity, the biggest threats don't always strike the biggest targets. so help safeguard your small business with comcast business securityedge™ it's advanced security that continuously scans for threats and helps protect every connected device. the choice is clear. get unbeatable business solutions from the most innovative company. so you can be ready for what's next. get started with a great deal on internet and voice for just $49.99 a month for 24 months with a 2 -year price guarantee. what's it like having xfinity internet? call today.

it's beyond gig-speed fast. so gaming with your niece, has never felt more intense. hey what does this button do? no, don't! we're talking supersonic wi-fi. three times the bandwidth and the power to connect hundreds of devices at once. that's powerful. couldn't said it better myself. you just did. unbeatable internet from xfinity. made to do anything so you can do anything. whoa. ♪ even though toronto's skyline is sometimes used in movies to stand in for any city, one thing that absolutely sets this place apart is its love for the country's most popular sport.

okay, that's definitely not me. maybe today i'll focus on trying to stay upright. >> i feel like i've just been birthed as a young doe. >> ten, nine, eight, seven. >> this is nuts. >> yeah, i know. >> this is where it starts, you know. >> the modern version of hockey was born in canada and traditionally has been an inherently white sport. all-star nhl center nazim kadri has made it his mission to break down barriers of entry to the game. >> you know, it's not easy for people of color to make it in a sport like hockey but i think, you know, things are starting to charges and at the end of the day doesn't matter what color your skin is or where you're from as long as you can play hockey at a high level and you keep practicing and working every single day. you're going to be able to get there. >> nazem works with the hockey diversity alliance providing inspiration, gear and lessons to young players of all

backgrounds. >> these kids were probably like learning how to walk two years ago. >> yeah, i know. i started early. >> how old were you? >> like 2. 2 years old. 2 1/2. >> is that normal? >> relatively, i think. i was playing competitive hockey when i was like 6. you've got to start early if you want a chance, that's for sure. >> he almost got smoked. ♪ >> it's interesting to see how many young ladies there are. >> i'm impressed. when i was growing up playing you definitely didn't see as many. i think half the group here is -- >> yeah. like the fastest ones. i've never been so intimidated by like a group of kids. >> oh, my gosh. such a bad idea. >> i'm a little concerned. the closest i've been to an ice

rink is watching "the mighty ducks." am i wearing these things right? first steps are the toughest. >> yep, yep, yep, yep! >> that is not stable. >> yep, yep, yep! let's go, carlton. we're going here, bud. let's go. >> hold on. >> see? beautiful. move out of the way. big train coming through. yep, yep, yep, yep! move! move! move! move! >> we're going to put you in a game, carlton. >> okay. >> we're going to have you face off versus antonio and conor right here. i'm going to shoot a puck in the corner. let's go. go get it, boys! go get it, carlton! put it in the net, conor! they're already up 1-0. >> okay. let's go. >> there's the second one. get it to the net. get it to the net.

carlton they're up 2-0 right now, bud. you've got to get on the score sheet. >> the oldest person here is a third of my age. it's pretty demoralizing. >> third puck. it's 2-0, carlton. here we go! >> one day, kid. sorry, guys. you've got to put some time in. >> carlton and his first career goal. >> you guys are great. >> awesome job. thanks very much, guys. >> thanks. >> i scored my first goal today. >> no goalie, though. >> i mean, come on. don't diminish. you know what i'm saying? i've got the puck in my back -- >> redemption is sweet and i've earned my dinner at nazem's favorite restaurant.

amal is the spot in toronto for lebanese haute cuisine. the chef has all his favorite dishes. to start with a wide variety of spreads with homemade pita. >> middle eastern cuisine is my favorite. >> oh, that's got some heat. >> areyes. which you can think of as middle eastern quesadillas. >> it's delicious. oh, the lamb chops. >> and the true masterpiece, a half rack of ontario lamb chops marinated in lebanese spices. absolutely delicious. >> we were just sitting here nothing on the table and now look, inundated with pleasure. >> this is the life. you've just got to dive in, you know? let's do it. >> so how did you get into the sport to begin with? >> it was introduced to me by my dad. i don't think he was financially ready for it. but he's in a great athlete. and he could be in a similar position as me if he was given the opportunity. that's part of the initiative that we have. because there's a lot of great athletes out there that might not necessarily get the

opportunity to play hockey. the price point is obviously a main issue. and we just decided to give those kids a chance and i think the game of hockey could be a lot greater. >> i also feel like it's part of the national identity, and for these kids to be like to be able to excel at hockey, i would imagine it probably makes them feel more canadian. >> i love everything about the game. it's given me everything that i have. you know, it's a little more uptight than other sports in terms of, you know, people of color. as a young kid i saw racism happen firsthand, and luckily i was able to persevere. >> you know the beautiful thing about dealing with that in hockey? is you can get on the ice and you can beat the shit out of them. good thing, right? it's like totally fine. what a beautiful, beautiful world. where you're like oh, what did you call me? okay. this lamb is incredible. >> yeah, it really is. >> hey, look at that. >> what did i tell you? >> this is the happiest i've seen you all day.

>> it's like traditional arabic music too. ♪ >> this is nuts. i didn't even see her. oh, god. oh, god. oh, here we go. ♪ well done. >> we're just on a romantic date me and you, just sitting at our table. this is a cool city. >> welcome. es to help restore my natural barrier. so we're cerave clean. cerave hydrating cleanser. more protection, more sun, more joy. neutrogena® beach defense® the suncare brand used most by dermatologists and their families, neutrogena® for people with skin. with less moderate-to-severe eczema,

why hide your skin if you can help heal your skin from within? hide my skin? not me. dupixent helps keep you one step ahead of eczema, with clearer skin and less itch. don't use if you're allergic to dupixent. serious allergic reactions can occur that can be severe. tell your doctor about new or worsening eye problems such as eye pain or vision changes, including blurred vision, joint aches and pain or a parasitic infection. don't change or stop asthma medicines without talking to your doctor. ask your doctor about dupixent. i have moderate to severe plaque psoriasis. now, there's skyrizi. ♪ things are getting clearer ♪ ♪ yeah, i feel free ♪ ♪ to bare my skin ♪ ♪ yeah, that's all me ♪ ♪ nothing and me go hand in hand ♪ ♪ nothing on my skin, that's my new plan ♪ ♪ nothing is everything ♪ keep your skin clearer with skyrizi. most who achieved 90% clearer skin at 4 months had lasting clearance through 1 year. in another study, most people had 90% clearer skin at 3 years. and skyrizi is 4 doses a year, after 2 starter doses.

♪ it's my moment ♪ ♪ so i just gotta say ♪ ♪ nothing is everything ♪ skyrizi may increase your risk of infections and lower your ability to fight them. before treatment, your doctor should check you for infections and tuberculosis. tell your doctor if you have an infection or symptoms such as fevers, sweats, chills, muscle aches, or coughs, or if you plan to or recently received a vaccine. ♪ nothing is everything ♪ talk to your dermatologist about skyrizi. learn how abbvie could help you save.

another crazy day? of course—you're a cio in 2022. but you're ready. because you've got the next generation in global secure networking from comcast business. with fully integrated security solutions all in one place. so you're covered. on-premise and in the cloud. you can run things the way you want —your team, ours or a mix of both. with the nation's largest ip network. from the most innovative company. bring on today with comcast business. powering possibilities.™

about half of torontonians are foreign-born, and before i came here i thought everyone was tall, rugged and out hunting moose on the weekends, kind of like this guy. chef michael hunter grew up in the great outdoors. he's a self-proclaimed hunter by name and nature who is deeply passionate about wild ingredients and highlights them at his restaurant antler. >> welcome to my home, man. how are you? >> thanks for having me, great. >> this is a mallard duck. this is one of the largest wild duck breeds out there. >> though canadian law only allows you to serve farm meats at restaurants, at home michael tries to only cook what he hunts. >> if the goal is to pretty much eat what you either can hunt for or something, it must restrict

what you can eat like meatwise. >> yeah. i eat a lot of deer. i eat a lot of things like grouse and pheasant. >> yeah. >> between deer, black bear and the water fowl i've got a lot -- >> black bear. >> yeah. i'm going to cook some for you today too. >> all right. i'm down. >> have you had black bear before? >> no, man. is that a normal thing in canada, people eat bear? >> i don't flow if it's a normal thing in canada. it's a normal thing for hunters. >> i see the skin is very del delicate. >> yeah, just pinch i afew feathers at a time. >> when it became so important that you started to build a cuisine around it. >> sort of turned into an obsession really. there's a bit of primal unconscious stuff in there that really drives me to want to eat wild, and i love our roots, our indigenous roots. i love things like this food that we're about to eat is from canada. and you know, we're settlers to this land. to some extent we're all immigrants now at this point, unless you're indigenous. and for me i really wanted to help define canadian cuisine.

>> michael does an amazing job butchering this bird and prepares the duck two ways. the breast of the mallard duck we plucked along with the gorgeous duck confit. >> we'll season the duck with a little bit of this, it's wild juniper. i picked this in georgian bay. i love juniper, cinnamon, star anise, these kind of sweeter spices on game meat. all right. so this is a green tiger tomato from the garden. we picked a squash, so i made some squash puree. this is a wine glaze i made with a pinot noir and sugar. really interesting herb in there, it's sassafras. it's a stick from a sassafras tree. it's what they use to flavor root beer. >> yeah, yeah. mm. wow. it's like duck on steroids. >> yeah. it is nothing like any farmed duck. >> concentrated duck flavor, but the texture as well, like it's dense, it's meaty p. well, and sassafras. it's like sweet -- >> it's herbaceous.

>> it makes it savory as well. >> dude, you don't know how much i love duck. if you're going to summarize this city in like an elevator pitch, what is toronto? >> toronto is culturally rich. when we first opened, we had a very multi-cultural menu, and it was really a reflection of our staff. my business partner's wife is japanese from japan. she taught her family yakitori recipe. there was a guy on our team that was half jamaican. we did a venison patty. and my wife's family is filipino. so we did a lumpia which is a spring roll with pork but we used wild boar. >> bear meat. michael's doing it with cavatelli pasta and ramp. >> because the bear is duck it can have trichinosis so you need

it well done. i'm not doing the loin with a steak, you've got to do it well done. >> if you served this to an italian nona and didn't tell her it was bear i think she'd be very proud. >> she's probably freak out. >> what do you think, bear for the first time here? >> this is delicious, dude. >> thanks, man. >> it's almost like grocery store lamb, that level of gaminess. it's not extremely gamey. >> it's not. >> i just think we have to come up with another name for it. >> bear ragu. >> nobody's going to order that.

right now, we're all feelin' the squeeze. we're having to get creative. find a new way. but birthdays still happen. fridays still call for s'mores. you have to make magic, and you're figuring out how to do that. what you don't have to figure out is where to shop. because while you're getting creative, walmart is doing what we always do.

keeping prices low for you every day. so you can save money and live better. ♪ the more information i found, got me more curious. researching my family on ancestry has given me a purpose. we discovered that our family has been in new mexico for hundreds of years. it showed how much my family was really rooted in campbell county. it was really finding gold.

the best part is feeling like i really have roots. don't be afraid to open the door, there's so much information on the other side. ♪ you know real chili never has beans. you know which pizza is eaten with a fork and a knife... and which one is definitely not. you know a cappuccino is for the morning and an espresso is for the afternoon. you know how to answer "sparking or still" in over 12 different languages. you'll try anything that's not currently alive... unless of course it's highly recommended. the delta skymiles® american express card. if you travel, you know.

♪ food, music helps people mentally and physically. the story's been here almost 30 years. we're hoping to be around for another 30 years. my name is chosen and i'm the owner of treasure island. a lot of immigration in the late '60s, early '70s, we turned into sort of a harlem of toronto. you'd actually put on like your sunday best to come down here and run into old friends and family members and enjoying life. you know, life through music. ♪ >> little jamaica. you know it the moment you walk down the street. reggae blasting, dozens of smoking grills, each one vying for the best jerk in town.

like this place, wraps. i'm here to have a little jerk chicken paired with some beautiful canadian wines. >> why did you choose these wines? >> why? because i wanted to keep it blackity black, black, black. straight up and down. >> jaby is a lot like me, a sommelier who forged their own path, is making a name for themselves in the industry. >> i think it's really cool that you're here in canada, a place that has fire-ass wine. >> a jamaican-born canadian jaby takes pride in the country's fine wines, most of which don't get recognized outside canada because they sell out so quickly in the local market. today jaby is sharing wines made by famed black vintner steve byfield. these vineyards are only a few hours away from toronto and because these regions are so cool the wines come out fresh and vibrant. but mostly i'm excited to hear how jaby got into wine. >> i'm working in this like restaurant associated with a private club. so my bar manager jason he was studying. and just the way he talked about

w wine i was like, what? so i can study history and community and geography and farming. i never cared about no frigging farming. but now i'm like i'm doing i aharvest this fall? >> oh, really? awesome. >> they have some spots. i'm going to go up for a week, get my hands dirty. i love to learn. and something i told someone the other day i was working and they're like you're the wine expert. and i was like no i'm not. >> there's no such thing. anyone that tells you they're an expert is a liar. >> i agree. humans don't fully understand nature. wine is a very significant part of like nature. >> first up, jerk chicken. straight off the grill, served with vegetables, rice and peas. >> i'm super excited. i'm going to be very honest with you. this jerk chicken is insane. >> mm-hmm. >> i'm going to try this red wine. >> right on. >> so at what point do you switch from jamaican rum to canadian wine? the likelihood is very high. >> oh, yeah. granny's rum punch recipe is

saved on my phone. i keep it in the cloud. >> what does your family think about you being in the wine industry? >> i'm a really weird cat. my family has never truly been surprised by anything. and now we'll have little outdoor barbecues with the family, and i'll bring wines. i'm like okay, y'all, i'm really excited about this it's a really cool sparkling from the ward. it all the fruit flavors, it's so crisp on the palate, so stoked. and they'll taste it with me and they'll be like all right, all right. and they'll get into it. >> my family would engage more with wine if they felt comfortable. i try to make them feel comfortable but the industry hasn't always. in the u.s. 80% of the wine sold is $20 or under. why are we acting like it's a luxury product? you know what i'm saying? like it's not. >> it's happy boost juice. >> it's happy boost juice. >> i say that to people all the time. >> it is. >> yeah. >> up next, oxtail, falling off the bone. one of my favorite meals of all time. >> perfect. thank you so much.

>> you're so lucky to be raised with this food. >> i know. just going to give myself a little top-off. >> jaby recommends the rose with this, a perfect balance to the dish. >> do you feel comfortable now to like connect your jamaican heritage with wine? >> speaking to this experience. i have been working in white spaces. i have been at this for a short period of time. i have some say, i know i have a bit of cache. yo, let's bring wine made by a black man in this restaurant owned by a black couple. i'm so excited for the next generation because it won't be just them in a room in their head. >> even a mixed race kid who can pass for nonblack, they didn't know what i was. >> you're pretty nondescript. moroccan or you know what i mean? it was so difficult for me socially because my culture was very black. it was all i knew. what's happened in the last

year, year and a half in the wine industry of being more accepting, it's like made me like more comfortable in the industry. you would think how can i guy who is runs a bunch of wineries be confident? yeah, i'm in a space where no one understands how i was raised, and frankly, they don't even ask, you know what i'm saying now you can talk about your past, you sort of start to feel like white people feel all the time. it's pretty nice. >> they just walk into a room and then they're in room. >> i think the wine industry is really lucky to have you. >> i hope they realize that too and cut me a check. with hyaluronic acid, plus 3 essential ceramides to help restore my natural barrier. so we're cerave clean. cerave hydrating cleanser. oh, marco's pepperoni magnifico. classic and old world pepperoni® on one pizza—and a large is just $9.99?! the phrase “slice of heaven” comes to mind... marco's. pizza lovers get it.

this memorial day, lowe's is home to prices to start your summer up... so you can mix things up. grillin', chillin', spillin', dillin'. bec-ing. never brie-ing. smokin', yolkin', flippin', dippin'. if you're not oozing, then you're losing. tater totting, cold or hotting. mealin', feelin', pie-ing, trying. color your spread. upgrade your bread. pair it. share it. kraft singles. square it. ♪ oh, here we go ♪ ok. ♪ ♪

♪ hands to the sky, ♪ ♪ show me that you're mine ♪ come seek the royal caribbean i love being outside. my eyes...not so much. until i found new clear eyes® allergy. just one drop means all day relief, and my eyes...feel amazing. new clear eyes allergy. your eyes deserve the best™.

to catch a final glimpse of my new favorite city, i head out to toronto island park, a 15-minute boat ride from downtown. before i travel, any place in the world that's typically like a stereotype of the place. and over time, you start to realize that it's really not accurate. but the stereotype of the overly polite, super considerate sweet canadian is accurate. i'm at the point in my life where i want to be in a place where people are really nice to each other. >> to be canadian, it means to be kind to people. i love this country. my name is abdullah kedeh. i was born in damascus. when i left here, i was 12 years old. since the war started, actually

my dad didn't want to leave. but it's not safe anymore in syria, actually there is no life basically. >> hey, gentlemen, how you? >> abdullah and his family run a catering company in toronto, and they invited me to join them for a family barbecue. what was the first meal you had in canada? >> i ate barbecue. >> like this kind of barbecue? >> this kind of barbecue. >> you were in high school, right, when you got here. how was that? did you feel accepted by kids? >> no, no, no. i didn't feel any racism or anything like that. >> that's great. that's the way it should be. >> like i remember i was in a cooking class. so we had a project about sharma. >> in this class? >> yes. >> so they didn't want me to feel i'm different. >> most countries don't do that. you come here, good luck. >> of course, i miss my land, when, you know. to be honest, i'm feeling home

right now. >> canada seems like a pretty sweet deal. >> it is. you know, back home we always eat the meat out of the grill. so here, try this. >> right away? >> right away. right now. try it. >> this is fantastic! >> we actually marinate it for three day, three days? thank you! >> yeah, three days. >> thank you. >> carson, let's go eat. >> you don't have to ask me twice. with mom and the prepared foods, dad on the grill and the help of abdullah, sister nadia, and new syrian friends, the family puts out a sweet spread. >> okay, i'll get that one too. >> okay. fattoush salad, and i'm about to eat it all. >> you should try all of them. >> i think i don't have a choice. i'm learning that very quickly.

>> this is fishtails. >> thank you. >> you know what? >> all right. >> they put i think the bread. i'm not sure. >> this is like a "my big fat greek wedding," jesus. >> the cheese, amazing. you cook everything. amazing. how have you liked it here? >> it's amazing. i like to be a lot of people, yeah. >> you like it as well? you like it being busy. okay. cosmopolitan now. are there parts of home that you miss? >> since the war started, everything has changed because it was not -- it's not safe anymore. a lot of fake news. i know my dad and mom, they're happy being here because we feel safe here, you know what i mean? >> sure. are there cultural things you all love about toronto? >> there is people from everywhere. >> yeah, that's the thing, you know. >> i noticed that. it's crazy. i've never seen a more mixed place in my life anywhere.

>> it's very mixed. right now we have our own private place. but usually they are barbecuing here, pakistanis there, indians there. it's very mixed, you know. and they share. they bring plates to you. they would like to share with you the food, you know what i mean? >> what a polar opposite to go from like being in the middle of civil war, having to leave your home and landing in like the nicest place in the world. >> right. we're so grateful being here. we're so grateful being here. >> seeing the kedeh family and so many others integrate and succeed here in toronto, regardless of their history is inspirational. for everything that i love about america, there are certain things that i could learn from canada is that idea of immigration like being a strength, right, and being a big part of your identity, and not just allowing immigrants in, but welcoming them and learning from them and allowing their cultures to be a part of your identity as

a nation. and this place seems stronger because of it there is a unity in the diversity here. not to mention the food is phenomenal. i'm super impressed with toronto. like i literally in my head, it's this place i keep saying why haven't i been here before? i'm on my phone texting everybody i know in the food scene going "dude, you got to come to toronto." delta is a word we use pretty often. often to explain blues music. but i don't think most people know what the delta is. the delta is arguably the most significant agricultural area in america. this area alone is single-handedly responsible for the economy in the u.s. for a very long time, and that's because of this river. and it still continues to be this sort of powerful force that dictates a lot of how america