>> dolly parton riding shotgun with the pop star in the new version, the track getting a jaunty, countrified redo with a thelma and louise style wink to a man who's done sabrina wrong. we love miss dolly and anything that's nightline. you can watch all of our full episodes on hulu. we'll see you right back here at the same time on monday. thanks for staying up with us. good night america. >> wendy williams facing her new reality. life under guardianship. now the all new interview with wendy. >> wendy, how are you doing? >> i'm still. >> in prison, so to speak. >> and the diagnosis of dementia. >> wendy, my next question, if i may. do you think you have dementia? >> no. >> what i've been. >> accused of, believe it or not. how dare you? >> an army of devoted fans taking up her cause. >> she should be able to en

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announcer: hey, bay area, it's time to share some amazing stories and feel good. we could all use some inspiration right now, and you've come to the right place. this show is all about good food, good people, and good living. ♪ on today's show, creating upscale fashion, spinning unique pizza dough, making famous french toast, mastering doggy treats, but first: escaping to paradise. it's a new year, so why not start it off right with a trip to hawaii? oak makes travel so easy. look at this: this is the parking lot, and this... is the terminal. long-term parking just a short walking distance away.

i guess if i'm gonna get my steps in, i'll have to do it when i land in maui. ♪ i'm here in lahaina on front street. behind me, you can still see the effects of the devastating wildfires, but there is hope. the town is rebuilding, restaurants are re-opening, and they wanna show you that aloha spirit once again. one of those restaurants is coco deck. ♪ chef, thank you for having us. it's beautiful, first of all... your restaurant. will you describe for us what kind of menu people can taste here at coco deck? um, we do some local

latin and american-influence. street food and comfort food is what we do here. drew: you have something on your menu which made me laugh. it was called your girlfriend's not hungry. - yeah, yeah. - how did you come up with that? um, it was, like, something that comes up in a lot of serving restaurants, and people are like-- the man would order something, and then his wife or girlfriend would say, oh, i'm not that hungry. so-- and then she ends up eating stuff from his plate, so we have that as an additional add-on to... that's probably pretty popular, i bet. - what's your favorite dish? - the poke donut. it's a deep-fried poke. we mold the poke and then we have to freeze it for 15 minutes just to set, then we dip it in beer batter. top it off with soy glaze. fresh poke. spicy mayo and some pickle... i am literally, like, my mouth is, like, watering. something that all of us are kind of proud of, especially, like, making that thing. it took us maybe, like, four different trials

- and different techniques... - to get it just... right. yeah, to get it to where we want it. this is the birria ramen. we braise the birria for about eight hours. ramen is such a hawaii, like... yes, i love ramen by the way. saimin is what we call it here in hawaii. but i wanted to give that plate with a different feel. so this is latin style, mexican style. birria ramen with six-minute eggs. ♪ rob, it's clear you have a lot of love for lahaina. what does this wall-- this homage-- mean to you, having it in the restaurant? you know, it's a really special part of the restaurant for us. all of these photos were donated from friends and family. there's no professional artists here. and they're not necessarily things that everybody will know or recognize. they're memories from lahaina that we recognize. that, you know, that we are familiar with. and we just hope to evoke good memories for people. while also we rebuild, i think it's important that we remember all of the beautiful things that we have in our town and all the special moments

that we have in our town together, so... this is just our little way of doing that, and we hope to add to it over the years and over the future and create more memories. ♪ you talk comfort food, and a lot of people, that's probably very helpful for them, 'cause there're a handful of restaurants that are open on front street in lahaina. what does that mean to you, to just help your own community? um... just... it's just nice to be back down here, like, especially in, like, my restaurant and be able to cook food again, and play around in the kitchen. yeah, and give a sense of normalcy. - yeah, yeah, for sure. - that's kind of nice. what would you say to people who are maybe hesitant to visit lahaina? yeah, we're here, we're doing our thing. we need the support, and we want to-- we want to see people enjoying our town again as much as we love our town. we want people to see people coming here and enjoying our beautiful island. come down, check us out, come support us. come to lahaina with aloha. show empathy to the people

as we're still kind of recovering from this whole situation. ♪ announcer: still ahead, one designer turns old into new with her creative eye.

announcer: welcome back to the show. sow / sew studios brings clothing designs to life through sustainable practices. ♪ christin alegre: i upcycle clothing and i call it reworked fashion. it's a garment that's not used anymore, and it's reworked into something that's usable. the stuff that you're wearing on your body plays into part in our environment as a whole. so, definitely, every day should be earth day. we should treat it like so. sow / sew studio focuses on using

unwanted fabrics from closets, whether it be my own, other people's own, the customer's own, and thrifted materials and fabric remnants in order to make one-of-a-kind pieces. the first part of sow, s-o-w, stands for sowing seeds of sustainability, just like a planter does. i want to educate our community on how to use unwanted fabrics in order to make stuff that you actually want to wear every day, and not just in the back of your closet or in the trash can. sew, s-e-w, stands for sewing, because i love sewing, and i want to use sewing as a tool to guide people to really find pieces that they want to wear and that will last a lifetime. [whirring] when i heard the news that there were about 92 million tons of fabric waste in our landfills, it broke my heart, just because, as a fashion lover ever since i was younger, playing dress-up, knowing that these clothes were detrimental to our environment-- i knew i wanted to do something

about all that fabric waste. i also am an avid thrifter, so i love thrift shopping. and so when i go thrift shopping, there's all these clothes that no one wants anymore, and i want to bring them home so i can give them a second life. so i just make it at my studio, which is my home. i use my sewing machine. i use my embroider machine. i try to use threads and different sewing material from local shops here in san jose, or in the bay area. the shortest amount of time can even be a day, whether it be just a bucket hat that they want, or a simple garment piece. for other clothing pieces, where we really take into part every detail, it could take about a week to about two weeks. [whirring] every piece of the design process is made with the individual in mind, because they're the ones that are going to wear it. they're the ones that are going to really rock it out in the streets. so i communicate with them as the design process goes on. do you like this? do you like that?

really, in the end, it's a piece where they love it. i love using tablecloths, because they have such interesting prints. my family members are, like, i'm not using this anymore. i'm, like, this is beautiful. this could be something, like, magnificent, that people can actually wear. and they're, like, really? my eventual goal is to actually have a thrift store where there are going to be seamstresses and tailors in the very back of the store that can help people find clothes that they see at thrift, and maybe there's just one part of the item that doesn't fit, or they want to add something. those seamstresses can actually help them right away, and it can make the process of buying clothes more meaningful, but also so much more fun. we're giving that garment another chance to see the light of day, rather than see the landfill. you're playing a part in-- even if it's a small part-- of the influencing of fast fashion. my own self, i'm doing it, but i can maybe influence other people to do the same. ♪

announcer: up next, see how this pizza maker spins every pizza dough to order.

announcer: welcome back to the show. spinning dough pizza in oakland is well known for its unique pizzas and monthly flavors. ♪ jeff chin: spinning dough is a pizzeria here in oakland. we specialize in thin crust pizza. we have monthly specials that we have a little spin on it. we try to infuse different... cultures into our pizzas. currently we have ube pizza, we have a longanisa pizza. a blackberry pizza

and a spam pizza. ♪ so the concept probably started probably in 2016. but we opened our doors in 2017. okay, as small business owners, definitely struggled at the beginning. tried to save money wherever we could. picked up our own supplies, built our own tables. lot of family members helped at the beginning. definitely have a lot of family members here still. but definitely it's been fulfilling the last seven years. we were trying to think of names, right, for the restaurant. so, me and my friends were sitting around talking, you know, throwing around names and stuff, and then one of my friends just flat-out said, can you spin the pizza dough, throw it in the air? and i was like, yeah, i can do that. and said that's a good name, why don't we call it spinning dough? so it was my friend that kind of brought up the suggestion. and we kind of-- that's why we named it spinning dough.

once i have them at the right weight, i can knead them a little bit longer and make them into the pizza dough. ♪ so our most popular pizza right now is our ube pizza, which we launched in may of 2023. we have monthly specials, so it was just that month that we featured that pizza and then moved on to the next special. but people were calling for it and wanting to order it, so we actually added it to the menu. so, the concept of ube was developed by me and my son tyler. we were trying to create something different, so we experimented for a couple months, and we make it on our ube-infused pizza dough. um, it's our bechamel sauce.

we add the ube ricotta. potatoes. the homemade sausage. and onions. and it's topped with scallions. all right, that's it, that's our ube pizza here. our next most popular pizza is probably our longanisa pizza. longanisa's filipino sausage. it's usually made with eggs, made with garlic rice, um, so i kind of... did a little spin on it to add it to the pizza. so, on our longanisa pizza, we have the longanisa, the egg, um... garlic, fried garlic, tomatoes, you can get a pizza anywhere, but definitely come here to spinning dough. family atmosphere. uh, friendly staff, good customer service, and good food. ♪ announcer: now, it's time for something sweet. ♪

shelby masson: you can get something sweet. you get something savory. town & country cafe is part of the heartbeat of tracy. you better be ready to eat because it's full of food, flavor, and just be prepared for good conversations because it's the full package. i want you to have great service. i want you to have great food. i want you to be full, probably take home a little to-go box. claudia: you don't ever leave hungry because the portions are really big. mike: average wait, 30 to 45 minutes. to me, if people are willing to wait that long, the food must be really good. when you sit in a restaurant, you look around, and the restaurant is telling you a story of who the owners are. so, we have our family photo on the wall. the sayings all over the restaurant really is to remind people about how important life is. life's too short for fake food and fake friends. not only do we want people to know that we serve real food here-- everything's made from scratch--

but also everybody can relate to that. shelby: i actually come in from a different state to come here and have breakfast. this is our first stop when we get into town visiting. i just love every aspect about this restaurant. ♪ town & country legitimately is i am "town." well, obviously, i'm the country part. i love the city. i love everything about being in the city. give me a home where the buffalo roam and the deer and the antelope play. so, that's me to the core. my husband is a, you know, biscuits and gravy, chicken fried steak and eggs guy. mike: it's me with a basic plate and then her touching it with her finesse and her flair to make it really just come alive, truthfully. so i am a country girl through and through. but i do love to be in the town environment, and i love high-end luxury food as well. and i think that they've done the perfect blend and combination of creating that atmosphere.

claudia: it embodies exactly who we are. we take your basic things that have always been around and we just kind of update that. focaccia bread french toast, we bake that bread, and then we egg batter it, deep-fry it, toss it in cinnamon and sugar, and that has the softness. mike: that's the signature dish, for sure. claudia: there's a bakery in stockton called genova bakery, and we use their homemade milk bread, and then we make a lemon mascarpone with fresh berries to go on top. every piece is a collaboration. i'll come to him and say i want to do this. and he'll say, "are you kidding me?" i mean, i always tell her, like, who's going to buy that? nobody's going to buy that. and sure enough, you know, the next day it's a special, and the first thing that sells - is one of those. - claudia: the italian benedict is our homemade focaccia bread, garlic, grilled, fresh arugula, grilled prosciutto, poached egg, and then the creamy pesto sauce, bruschetta,

and then a balsamic glaze on top. we collaborated together, and we created our own recipe of ravioli. mike: so we deep-fry them and serve them with a marinara or a ranch dipping sauce, - which is really good. - claudia: i think the biggest compliment that we've received from the customer is they feel like when they come to town & country, they are actually eating home-cooked food out in a restaurant. shelby: it reminds me of something i'd get from my grandma when i was growing up back home. our biggest complaint that we get here is that i wish you guys were open longer, number one, and i wish you guys were bigger so the wait's not as long. claudia: the restaurant business is not easy. seeing how happy the customers are and seeing that they enjoy our recipes and they enjoy our restaurant makes all the hard day go away. we're on 14 years now, i think it is, and i would like to be here for another 50.

announcer: coming up, this teen is turning her love for dogs into a successful business.

♪ announcer: welcome back to the show. the team behind doggy dog treats is proving anything is possible when you set your mind to it. ♪ my name is jasmine. i'm going into my freshman year of high school. and i own my own business of doggy dog treats by jazzy. it's my business, but i get a bunch of help from my parents. it started when we were baking treats in my kitchen. now, i'm in three businesses-- one pet food store that's in marin county that has four locations; i'm in a coffee shop in mill valley; and then a grooming place that's in marin city.

we've always called her our superstar. because once she had this idea and she ran with it, she really has been the motivating force behind it from nine to today. jasmine: i've grown a lot, and it's been really cool to see the growth, because i could have never imagined that this is where it would take me from an idea that i had when i was nine to right now. ♪ [background chatter] i went to them with the idea, and they said no. [laughing] because i don't think they understood how serious i was at the point. but then i kept asking, i kept asking. and so then they finally were like, if you come up with a business plan and recipes, maybe we'll think about it. so i did that. i came up with a business plan that we still have today. schmian evans: this is where, like, the beginning when she first told me and she'd tell me her ideas, and i would write them down. they were a little skeptical, but we did tell her,

if you can show us that you have some ideas for a recipe, maybe put together a little mini plan-- i mean, that's appropriate for a nine-year-old, right? then we would consider it. and we were surprised that she actually did it. ♪ we have buddy's pumpkin bites, which have-- the two main ingredients in that are pumpkin and applesauce. peanut butter banana bones, which is our newest one. and then our last one is jazzy's peanut butter biscuits. ♪ it's been really fun. i love doing outdoor markets during the summer. for the past two years, i've gone out, like, every couple of weeks and done one. and it's really cool because i get to see customers, like, face to face. that's probably my favorite part, is interacting with them and seeing all the dogs, which is really cool. sometimes, we'll get, like, the same dogs of returning customers. and the dogs will go crazy

as soon as they see the booth because they'll know that they'll get a treat. so that's really cool to me. this is my mom. she's the one that helps me with baking. she does a lot. it's been a learning process because larae and i, we don't have our own business, so it was a learning curve initially. once we got rolling, and things started to fall into place one-by-one, and then the other challenge is making sure that she had a good balance. we've always had to be very mindful about having sort of a work-life balance, when you're young. and so that's something that we-- that we work through as well. they're very supportive. i would not be able to do this without them. they definitely help so much when i'm in school to pick up the slack when i can't do things. one of them does all the business stuff, so, all the financials that i could never do by myself. and the other helps with the baking.

and so they're both really big helps when it comes to all aspects of getting orders out. we've always told her from the beginning, if at any point you're no longer interested in doing this, we'll let it go, right? we've never pushed her too hard. but as long as you're interested in it, you're focused, you're willing to dedicate yourself, right? we're right behind you. and she's proven herself time and time again. jasmine: the store, that's where i live. it has my picture up and it has a news article next to the treats. and so people started freaking out. and then everybody would start asking me at school. and so i feel like people, like, don't understand to the extent when i say that i have a business. but i think this year people really started being like, oh, she's serious. schmian: we never would have imagined that we'd be here, right? that she'd be interviewing with abc7, "localish," that she'd be in stores, right? that she'd be doing well on etsy. it has really been an overwhelming response from the community from the time she started to today.

so, it has been beyond our expectations. and we're super proud. ♪ announcer: that's it for today's show. but tune in next week for an all-new episode. in the meantime, keep connected on social for more feel-good stories. ♪ announcer: hey, bay area, it's time to share some amazing stories and feel good.

we could all use some inspiration right now, and you've come to the right place. this show is all about good food, good people, and good living. ♪♪ on today's show, surf's up. man: the ocean is this natural creator of forgetting about what's on shore. ...innovative candy... woman: that's the difference from it being gummy to being crunchy. it's like, whoa! ...afternoon delights... man: above all else, we wanted it to feel like you're walking into your own garden, where there's pops of color, flowers, and it just invites you in. ...a colorful celebration... woman: it's a moment we're all reaching together to actually understand some common language that will help us save our planet and ourselves. but first, the aloha spirit awaits. ♪♪

♪♪ the perfect vacation is just a plane ride away, and i'm headed to maui. before i get on my flight, i like a little caffeine kick or even a light bite. it's the perfect way to kick off your vacation. [ukulele playing] ♪♪ visiting the beaches on maui is, of course, a must. but if you want to dig deeper into the history and culture on the island, the fairmont kea lani has a traditional hawaiian outrigger canoe, where you can learn ancient techniques and traditions. [conch shell blows] [chanting] ♪ e ala e ♪ ♪ ka la i ka hikina ♪ ♪ i ka moana ♪ ♪ ka moana hohonu ♪ outrigger canoe is such a unique experience. what do you love about it? you know what? the--the canoe outrigger,

it came from long time ago, so, like in the 1700s. before, when it first started, they made it out of a tree called koa, and they hauled it out, soak it in the ocean for months, and then to kill all the insects and then bring it out and then haul it back in. so, koa is a very expensive tree to get. to see a koa canoe, it costs over $100,000 now. so, it's a really unique material. it's very unique. it's very hard to get now, too. and what about, you know, the techniques, the traditions? what do you love sharing with people? it's once-in-a-lifetime experience because a lot of people, when they come here, they don't know what is an outrigger until we take 'em out on the ocean and let 'em paddle and swim with turtles and whales. and they were like, it is amazing. i didn't know how beautiful it was to go out, and then the experience that you show us. does it ever get old for you? -it never gets old. -never? it's a surprise. it's like a cracker jack. you don't know what you're gonna see when you get out there. -[laughs]

what do you hope people take away from it? just the beauty of the island, you know, maui, the view, and just the knowledge what they know, and they can bring it back home and tell all their friends, like, "you need to go to the fairmont and try their canoe experience." -thanks, ralph. -yeah, you're welcome. [hawaiian music playing] ♪♪ after a great day on the water and in the sun, no better way to finish your day than a drink at pilina. ♪♪ [ice rattling] ♪♪ that's gorgeous. now you have this gorgeous view behind you. does that ever get old when you see the sun going down? -no. -every day? no. no. if it ever gets old, i'm gonna move. yeah. [laughs] all right. -all right, drew. -you're my teacher. -okay. -okay. no problem. well, 2 ounces of our local fy gin,