and go to l.a. >> why didn't he go? >> in chicago, favors are worth more than money and loyalty. in chicago, this is very important. roger is one of the most loyal people. he was loyal to his friends, to his family. >> right. >> and i just-- i don't have any problem of understanding why he decided to stay here.

>> 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 ♪ ♪ >> san francisco is changing. we all know it. you can't stop it. >> were you born here? >> yeah, both generations of my grandparents are from san francisco. my dad's side came out after the

gold rush, so came here in the 1850s. >> 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. you know, i thought it was all sort of granola and politically correct. >> yeah. yeah. >> in fact that's really -- nothing can be further from the truth. san francisco is like a righteously dirty town. 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 steaks, heavy smoking, old-school 20s mentality town. still. >> yes, still. but it's vanishing. you know, google is not too far from here. >> according to many locals, the whole character of the city is being leached 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. >> 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. >> 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 neckbeards and man bun vapors buying artisanal drip coffee a few hundred yards away. >> i mean, my mom used to come here. you know, 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. >> is the relentless wheel of history going to roll over this place, or what? >> 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. >> 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? >> 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 20s 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 [bleep] and, you know, even though culture is changing and even though it's horrifyingly expensive -- >> right. >> -- there's 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.

>> san francisco was built on toughness. it's a boozy town, a saloon town, red meat, sex, and dirt. every morning - every morning - at 7:00 a.m., i'm here. and for the next hour or two hours, or sometimes more, i'm 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 henzo 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. >> that's it. so now pass it. >> and most admired. to a great extent because of the relationship between the terrifying ralph -- >> ralph gracie looks at you like he's got a problem. those eyes are menacing. >> -- 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. >> so he gets stuck in a side control here, and he gave the guy under hook. boom. you [bleep] up a long time ago. it's so bad now that you're going to have to work really hard. up and scoot up, in, to my knees. head up. getting side control on the other guy. >> 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, it's 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. 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. >> grab his pants. now, start to rotate toward 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. >> 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. >> good morning. >> let's see, what am i having today? i'm having the crab back, of course. >> i'll get you one. >> 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, because it's, like, low carb.

>> and i need shellfish. >> like that! whoa! minca! look at the size of that one. here it is. that's a crab back. >> oh, 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. >> nice little plate of crab legs. maybe a little louie on the side? >> oh, i guess. oh, man, so good. >> all right, tony. here you go, babe.

you've got kumamoto's. i got local tomales miyagi's. >> i should eat these before training to give me superhuman strength. on the other hand, coughing up oysters all over the front of my gi would probably, like, not be cool. h skin. this valentine's day, give the gift of shine. with up to 40% off everything. ♪ ♪ at zales, the diamond store. ♪3, 4♪ ♪ ♪hey♪ ♪ ♪are you ready for me♪ ♪are you ready♪ ♪are you ready♪ the first time you connected your website and your store

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together we support immune function. supply fuel for immune cells and sustain tissue health. ensure with twenty-five vitamins and minerals, and ensure complete with thirty grams of protein. >> 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? >> why? oh, you were doing some sort of martial art, weren't you? >> yes. yes. i want the mai tai wave. >> what's the mai tai wave? >> it's a flight of mai tais. >> really? >> it's like a surfboard with three different mai tais. >> not many places left that do this. very few do it without irony. >> this is not the first time you've been here? >> no, i practically grew up in this place. >> really? >> my parents used to take me from, like, about age three. it was like a home birth at trader vic's, and then i -- >> 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. >> 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? >> really? >> yeah. i was at, like, a hockey school in massachusetts. >> uh-huh. >> and i was going to get hazed for being from san francisco. >> okay. so san francisco for you as a kid was -- >> 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 mean, i don't think san francisco has become an expensive rental town until maybe, like, the last 10 years. >> okay. >> i love it. sort of this pan-pacific thing. >> well, they have that, like, weird kind of tandoori-japanese-chinese oven. >> right.

>> it's really good. >> it's really good. >> do you want that rib? >> no. no, go ahead. >> i'm taking it. okay. >> 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 the mom and pop -- >> right. >> -- you know, restaurants. >> well, that's kind of a true thing. that's actually -- it sucks. >> so it's -- the people everyone hates is google now? right? google and twitter. >> 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 changed the world, but -- >> yeah. we like them fine. >> yeah. i google things. it's legitimate. >> yes. you know, i google things, too. >> i do. it happens, right? excuse me. >> but, look, i mean, google -- they have their own buses, which is, apparently, a bone of contention for people. >> well, it is, yeah. i mean, the buses are -- >> why? is it envy? >> i mean, i do know. >> i mean, apparently, like, if you work at google or twitter, i mean, lunch is, like, freshly made frittatas and, you know,

there's some italian housewife making burrata for you. there's someone making kale smoothies, you know, and i don't have any problem with it at all. >> i don't, really, either. >> no? >> i genuinely don't have a problem with that stuff at all. i think the only point about, like, the way the city is changing, is you don't just want to screw up what's cool about it. >> right. >> 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 (censored) everywhere you go? i think the san francisco we're in right now is a pretty nice city . >> 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. >> eight, nine, twenty . >> 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? >> right. >> 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. >> so this is a little bit of everything, our presidential platter. jalapeno cheddar sausage. >> yes. >> these are frankaroni's. it's macaroni on top of the hot dogs we make inside. >> oh, that's wrong. i want it. i want it. yeah. >> ribs. >> yeah. >> brisket. chicken. this is from the whole hog we were cooking earlier. beans, potato salad, and coleslaw. >> life is suddenly very, very good. thank you. >> yeah. you're very welcome. >> thank you, man. >> thanks, man. >> wow. how long have you been in the restaurant business total? >> 17 years now. >> 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. >> 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 $4 million into it, or something. >> 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 [ bleep ] hit the fan. >> you're a month into a restaurant, you're not going to make money. and that's when the trouble started. >> you're a year into a restaurant you're not making money. >> yeah. >> who makes money in a year? >> yeah. thirty days in and we were already sort of facing those sorts of things. >> the money wanted to make some changes. richie did not. so he left, and the restaurant he created vaporized with him. >> at the old space that we operated out of -- they're doing a vegan brunch there now. >> no way. oh, that's -- it really is the perfect story of evil triumphs over good. >> and i think that's a problem with the city right now, is there's a lot of people that have the means to open a restaurant and they sort of open a formula restaurant -- >> right. >> -- 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. (cecily) well, there is a smarter way to save. (einstein) oh?! (cecily) switch to verizon! (vo) that's right. for a limited time get verizon unlimited for just $25 a line, guaranteed for 3 years. (einstein) brilliant! (vo) only on verizon. this thing, it's making me get an ice bath again. what do you mean? these straps are mind-blowing! they collect hundreds of data points like hrv and rem sleep, so you know all you need for recovery. and you are? i'm an investor...in invesco qqq, a fund that gives me access to... nasdaq 100 innovations like... wearable training optimization tech. uh, how long are you... i'm done. i'm okay. hi, i'm michael, i've lost 62 pounds on golo and i have kept it off. most of the weight that i gained was strictly in my belly which is a sign of insulin resistance. but since golo, that weight has completely gone away, as you can tell. thanks to golo and release,

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here are your coffees. >> thank you. >> thank you. >> you're welcome. >> all the way over. extend your arm. stay low. stay low. stay low. >> 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. >> the black panther is 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. >> the panthers were viewed, by j. edgar hoover's fbi, anyway, as pretty much public enemy number one. >> 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. >> the popularity. with the killing of martin luther king, my organization spread across the country. it went beyond the black panther party.

>> the panthers' 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. >> right after nixon is sworn in, i got the watergate tape. "now, j. edgar, 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." the man has just been sworn in. he's the president of the united states. >> raids are launched on panthers' strong points around the country. the arrests are many. >> the fbi did everything they could to eradicate them. >> the panthers said that police had broken in and killed one man at close range as he slept. >> the dismantling of the panthers was brutal, everybody agrees illegal. i mean, it was, basically, an assassination campaign coupled with murder, unwarranted arrests.

>> we had no charges, nothing. and they created through their counterintelligence program everything that happened to us. >> are you happy with the level of black activism in the country now? >> 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. >> do you think the good guys are winning? >> what? >> i mean, when you look at it the way the country is running, do you think the good guys are winning? >> oh, the bad guys. the koch brothers. >> the bad guys are winning. >> the 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 has to happen .

>> 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. >> 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. >> oh, so good. so good. >> 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. >> oh, yes, yes, yes. >> 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 chickpea noodles, the sev.

>> oakland now, in terms of, like, artists and chefs, has basically kids who have been 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. >> the food is both familiar and uniquely her own. >> 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. >> does authenticity have any meaning or relevance anymore at all? >> i mean, like, i would say our food is not traditional. is it authentic? hell, yeah. it's a hundred percent authentic. 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. >> so tasty. something we struggle with in new york has always been how do you value indian food? >> yeah, totally. >> i mean, the expectation is that you will get delicious authentic indian food cheap. super cheap. >> yeah, our food is not cheap. you know, you look at the yelp reviews or whatever; the biggest thing is always somehow we're overpriced. you know, "nineteen dollars for a curry!" like, do you even know -- do you know how to make a curry? >> yogurt marinated chicken, simmered in a curry made of onions, bell peppers, chilies, and garam masala. >> all right. this is our methi chicken curry. so it's braised on the bone, fenugreek leaves, butter, fresh red peppers in there. >> that's totally delicious. >> and then this guy right here -- you're going to want to cut it open. >> all right, get the camera in

over my left, right here. prepare for the incision. whoa! >> 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. >> no doubt. >> 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. >> wow. really extraordinarily delicious. so, this is a positive thing? >> yeah, i think this is a really positive thing. >> this is the kind of change we like? >> this is the kind of change we like. >> i believe that any place that serves delicious food is on the side of the angels. >> yeah, absolutely. and effortlessly responds to both of you. our smart sleepers get 28 minutes more restful sleep per night. proven quality sleep. only from sleep number. (woman) what would the ideal weight loss program look like? no hunger, no cravings, no isolation,

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♪ >> extend your arm. your other (censored) arm. the arm around his neck goes long, like this. >> did you see the vacant lot across the street? that was san jose chinatown. >> right. >> it was built in 1887. >> that was first. >> that was first. >> it was a chinese community first. >> right. 1890 was when some of the first japanese arrived in this area.

>> 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. >> who were the first japanese to come over? >> 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 -- >> right. >> -- 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. >> oh, thank you. >> you're welcome. >> curt fukuda grew up in the area. and his family, like thousands of other japanese americans, were interned in camps during world war ii. >> in the beginning of the twentieth century, there was a

lot of anti-asian prejudice. >> "there are too many and they're -- >> right. >> -- taking our jobs," and the usual. >> "some of them are buying our land." >> things got really bad for the japanese, of course, after pearl harbor with -- >> yes. >> -- it was an internment program. >> so they had a list of all the names. >> right. kids, too. >> 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. >> what happened to their property? >> 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 -- >> they could dig it up.

>> -- they could dig it up, yes. >> oh, wow. >> yeah. >> man, that brown gravy. it's sort of a hybrid of american dishes, but with japanese ingredients. >> yes. this is your typical japantown restaurant food. >> 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? >> and this was a japanese american community with an emphasis on american. the japanese are actually a minority in this community now. >> how japanese will it be in thirty years? >> 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

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>> yeah, exactly! it's all hip. >> you've been in the restaurant business now, in the san francisco area, how many years? >> 26. >> basically, you've been feeding well-heeled people for much of that time. >> my whole life. >> 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 foolhardy, and entirely selfless new enterprise. >> what are you up to now? what are you doing? >> well, we're starting a fast-food ring. i mean -- >> why? >> 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. >> locol intends to address all those problems, creating a fast, casual, food business that's actually good for the world. >> 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. >> yeah. it makes me violent, actually. >> this will not make you violent. it will make you happy. >> wow. i'd totally eat that. if you didn't call it a veggie burger i'd be all over this. >> yeah. >> so fast, healthy, and affordable. >> yeah. so $2 to $6. >> so you're not going to get rich off this venture. >> we'll make money. >> you think you'll make money? >> we have to. just because something hasn't been done doesn't mean that it can't be done. >> saving the world is one thing. making sure that my san francisco mentor gets something to eat other than acai is another priority. >> this happened from -- i grabbed this guy's collar, and

he broke my grip this way and my finger went here. >> i'm pretty sure kurt osiander hasn't eaten at coi before. >> my finger broke inside my sixteen-ounce glove against my head. that's how hard this guy punched. >> wow. >> not everybody likes to get punched in the face really (censored) hard. >> right. no. >> patterson's signature dish at coi, the beet rose with yogurt and rose petal ice. >> oh, that's beautiful. >> this one disappears quickly. >> yeah, no kidding. thank you. >> well, it's pretty. >> oh it's going to be good, man. oh, this is great. >> watch the barbarian eat really fancy food. >> oh, that looks cool. >> sweet. yeah, yeah, yeah. >> egg yolk poached in smoked

oil, creme fresh, chives, california sturgeon caviar. so the egg yolk looks raw. it's actually fully cooked; it's kind of a custard texture. >> a beautiful thing. thank you. man, i'm going to love this. >> oh, yeah. >> man. i'll take eight more of those. that was really good. >> but why is there only one? >> born and bred san francisco area? >> yes. >> jiu-jitsu for how long? >> since '93. since before the first ufc. >> what was the preeminent martial art of time? >> i think it was -- >> taekwondo? >> -- karate. >> oh, karate. right. >> right? chuck norris was big then, right? >> right. >> so it was, like, kick people in the head, kind of thing. >> wow, look at that. >> cherry tomatoes peeled. sauce underneath is grilled zucchini and wheat grass. a lot of herbs and flowers on top. everything i grew myself at my house. >> oh, that's killer. excellent.

>> do you eat carbs? i mean generally speaking. >> yeah. >> you just eat whatever? >> i can eat whatever. my guys are trying that all bacon. bacon all the time. >> all bacon all the time. yeah, that can't be good for you. >> no. >> it's good. >> let's -- miss, so sorry. >> that's okay. and thank you for calling me miss. >> i'm not even buzzed. >> wild king salmon wrapped in yuba, with charred cabbage and dried scallop ginger sauce. seared spot prawn with sorrel and new onions. >> wow. this is awesome. >> is that meat? >> oh, yeah. >> what is it covered in? >> beef tenderloin encrusted in lichen, with coastal spinach, chanterelle mushrooms, and bordelaise. >> yeah. >> this food's so good, man. it's so good.

yeah. >> it's a taco. >> yes. so a black sesame mochi bun with -- >> oh, sweet. >> cool. >> -- strawberry, kumquat, and shiso. >> awesome. thank you so much. >> thank you. >> 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. >> i think the pushing out of the trash, sorry, is good. >> that's good for the jiu-jitsu business, for sure. >> well, i'm 95% white-collar. my tech guys are really big. dangerous man. >> yeah. >> especially my lawyers, man. i've got some lawyers.

>> really? >> oh (censored) they're (censored) meaner than (censored). >> yeah, they would be. >> yes, exactly. ♪ this valentine's day, give the gift of shine and join vault rewards to unlock exclusive members-only benefits. at zales, the diamond store.

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just look around. this digital age we're living in, it's pretty unbelievable. problem is, not everyone's fully living in it. nobody should have to take a class or fill out a medical form on public wifi with a screen the size of your hand. home internet shouldn't be a luxury. everyone should have it and now a lot more people can. so let's go. the digital age is waiting.

>> 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. >> we're good. yeah. now decapitate me. >> 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 . >> 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 (censored) good. >> that's good. >> but then as soon as i got home, i made a sandwich because

i was (censored) so hungry. >> kurt's having a barbecue. >> 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 (censored). >> and as he spent a fair amount of training in brazil, he's making a big pot of feijoada, the country's national dish. >> dude. >> oh, man. look at that. oh, yeah. >> a slow-cooked stew of beans and pig parts. >> i grew up eating, like, every piece of the animal there is because -- >> yeah. >> -- if you're starving, you will eat whatever there is on the table, right? >> right. >> plus, grilled chicken hearts, tri-tip, and sausages. got to have sausages. >> do you like it like that? rouge? >> i love it. >> me too. i don't like overcooked meat. >> no, we can't have that. that's just wrong.

>> the food is ready. >> yeah. >> here you go, bro. >> oh, wow. >> want to open that macallan? >> oh, hell no. i'm going to class tomorrow. are you kidding me? >> i'll drink that whole (censored) bottle, and i'll (censored) train with everybody. >> i know, but that's you. you're the guy who trains me because -- >> 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. >> right. see i was always the guy -- like, if you were an old lady who hired me to shovel your walk, i would do half of it and then i'd realize this is too hard. i'd say, (censored) this and i'd just disappear. honestly, i cannot think of another thing in my life that i've attacked with such regularity and with -- i mean, i've been steadfast. >> it's not a matter of if you're good enough. sometimes it has to deal with maturity.

>> 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.