food business, making cheap copies of wine, cheese, and olive oil. and tonight, we'll introduce you to the elliot ness of food fraud in europe... ( slurping ) and his tasting team that is trying to keep the phony stuff from ever making it to your plate. >> cooper: for a jazz musician, there's no bigger stage than the newport jazz festival. most artists work a lifetime to get here, if they ever make it at all. it's joey alexander's first time playing newport, the youngest person ever invited to perform on this stage. he may only be 12 years old, but his sound and his soul seem a

( cheers and applause ) >> kroft: i'm steve kroft. >> stahl: i'm lesley stahl. >> cooper: i'm anderson cooper. >> whitaker: i'm bill whitaker. >> pelley: i'm scott pelley.

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women onboard an american ship called "el faro." she was lost in the bermuda triangle, carrying a mystery to a grave deeper than the "titanic's", the greatest loss of a u.s. ship in 35 years. the national transportation safety board has allowed us inside its investigation to show the enormous challenges. it intends to shine a light on what went wrong, for the families and for the future, true to "el faro's" name-- in english, "the lighthouse". the u.s. naval ship "apache" carved a calm atlantic off the bahamas on the search for "el faro". she carried sophisticated diving technology under the command of captain gregg baumann, the navy's supervisor of salvage and diving. >> gregg baumann: unfortunately, in a lot of the things that we do, it does involve a tragedy like this. and it's just absolutely gut- wrenching. but at the end of the day, what

is bring... bring answers back, bring... help bring closure to the families. >> pelley: but answers were obscured by extreme depth and only a rough idea of where to look. >> tom roth-roffy: this is the most difficult and complex investigation i've ever worked on in my 17 years with the national transportation safety board. >> pelley: tom roth-roffy is the lead investigator. all he had was the ship's last position, an oil slick, and a little debris at the surface. what's your level of confidence that, at the end of all of this, you're going to know exactly why this ship sank? >> roth-roffy: we've experienced this sort of challenges before on other investigations, and we're hopeful that we'll be able to determine the cause of the sinking. >> pelley: this is "el faro", a typical medium-sized cargo ship, nearly 800 feet long. she was distinctive in a few ways-- she served the u.s.

was cut in half two decades ago and lengthened 90 feet; and she was 40 years old, an age when container ships are commonly sold for scrap. >> glen jackson: why was a ship 40 years old, why was it still being put in service? >> pelley: the families of the crew have many questions. glen jackson lost his brother jack. >> jackson: why was a ship that had been grandfathered in to not have the enclosed lifeboats being allowed to sail with just the open hull, like whaling lifeboats, and expecting people to survive in that? >> pelley: tinisha thomas lost her husband shawn. >> tinisha thomas: i asked the company a question-- why did they allow the ship to continue to go into the storm? >> pelley: they didn't have to go into the hurricane? >> thomas: they did not have to go into the hurricane. >> pelley: september 29, "el faro" left jacksonville, florida, for puerto rico. captain michael davidson, who

steer 65 miles south of the storm's predicted path. even in a hurricane, the ship could likely survive by using its turbine engine to keep the bow pointed directly into the waves, a ship's most survivable angle. but in 18 hours, joaquin spun into a category three and slid southwest toward "el faro". at 7:00 a.m., october 1, davidson made an emergency call to the ship's owner, tote maritime. what do we know from the captain's last report? >> roth-roffy: we know that they had lost propulsion, that the engineers were unable to restart the main engine. we know that the vessel was listing about 15 degrees, and that one of the hatches had popped or had come open. >> pelley: he was taking on water? >> roth-roffy: correct. >> pelley: if the ship lost power, as the captain reported, you would expect her to turn sideways to the waves, and that is her most vulnerable position?

>> pelley: the ship was approximately here, miles from the eye of the storm. the forecast predicted gusts of 150 miles an hour and seas of 30 feet. three weeks later, "apache" arrived in a search area of 198 square miles. chief sonar operator charles kapicka towed a side-scan sonar for five days when he spotted something you don't see in nature-- a right angle. >> charles kapicka: very right angles, straight with a shadow. at this point i'm calling over, saying "i think this is something coming up you want to see." >> pelley: as the sonar scan slowly unfurled, the sound waves reflected the shape of a ship about 800 feet long. >> baumann: so, at that point, we talked with the ntsb and said, "we believe we have found it." but before we gave full confirmation, we then put our curv in the water, and then did

and still photography. >> pelley: the cable-controlled underwater recovery vehicle can reach 20,000 feet. and these are the cameras? >> baumann: correct. so here's a pan and tilt camera. you got some lights right here. >> pelley: there is zero light at 15,000 feet. >> pelley: total, utter darkness. so any light you have, you have to bring with you. >> baumann: absolutely. >> pelley: "apache" dropped curv 15,500 feet, nearly three miles. in the abyss, the temperature is about 33 degrees. the pressure-- more than three tons per square inch. flurries of tiny marine life drift by, but fish are rare in the impenetrable darkness. this is where "el faro" came to rest-- upright, hull largely intact, her name mangled on the stern. her depth markings reported that this, the bow, had sunk 15 feet

her autopsy revealed a body that had been savagely beaten-- steel crushed, equipment collapsed. there was no sign of the 33 crewmembers. equipment and cargo litter the seabed. that's a microwave oven. and on the right, that's a printer. here is the top of a car with a sun roof, part of the cargo. what do we see there? >> rothroffy: that is a liquid storage container. and you can see that it's kind of compressed, kind of imploded by the pressure of the sea. >> pelley: of its 400 cargo containers, only two remain on deck. and toward the stern, in the structure called "the house," where the crew lived and worked, curv discovered the most chilling evidence of the power of an unforgiving sea. >> roth-roffy: now, at the top of that white line there is... is the most surprising part of our video surveys.

>> pelley: what should be there? >> roth-roffy: there should be two decks above that, the lower navigation bridge deck and the bridge deck. >> pelley: the two top decks had sheared off, including the bridge, where captain davidson would have been fighting the storm. they were nowhere near the ship. also missing, the voyage data recorder, like a so-called "black box" on an airplane. it had been bolted to the top of the bridge and was the one piece tom roth-roffy wanted most. >> roth-roffy: because it would have told us what the crew was experiencing at the time in... in the minutes before the vessel sank, what they observed-- you know, the extent of the flooding, how they were responding; essentially, the events leading up to the actual catastrophe. >> pelley: you know, i'm curious-- when you first saw the video of the ship, what did you think? >> roth-roffy: we were looking, of course, for the... for the bridge and the voyage data recorder.

level, and to see just openness was... is extremely moving and difficult to... it was a very big surprise to us to see that. >> pelley: moving in what way? >> roth-roffy: just to... to see the violence of the sea and the winds that... that would have had to occur to cause that kind of... i'm sorry. ...to cause that kind of an event. >> pelley: because, certainly, there would have been people on the bridge... >> roth-roffy: yes. >> pelley: ...when that happened. >> roth-roffy: yes, quite certainly. and the shock and surprise to them as... as waves and whatnot... and they're just washed into the ocean. >> pelley: when you found out the news, how did you tell your son and daughter? >> tina riehm: how do you say anything to your kids? >> pelley: jeremie riehm left

and his wife, tina. >> riehm: that was hard, because i guess i was in denial. i thought we had to tell my kids that it wasn't looking good for daddy's ship. and that was... that was terrible. it's, like, my chest collapsed, and we couldn't breathe. it was very... >> pelley: deb roberts lost her son, michael holland. deb, do you have an opinion on where responsibility lies in this? >> deb roberts: i'm not a professional. i'm not an engineer, i'm a business manager. i think it was a series of unfortunate events. and without any other information, i truly blame it on hurricane joaquin. >> pelley: glen, in... in your estimation, where does the responsibility for this lie? >> jackson: squarely on tote maritime. and you got to understand, keep that ship moving to make

and it... that's the whole horror of this tragedy is that 33 people died so that frozen chickens could be delivered on time in puerto rico. that's it. >> pelley: the safety board told us that tote maritime, the owner, is cooperating fully. tote declined to talk with us, other than to say it created a fund for the families and that "el faro" was regularly maintained. the ship had passed two inspections in the months before the accident. a week after we left, "apache" located those two bridge decks about half a mile from the ship. the windows were blown out. the voyage data recorder was not there. but based on the captain's last message, investigator tom roth- roffy has a lead on the loss of propulsion. >> roth-roffy: i believe we have an understanding that it was actually the main turbine, the steam turbine that was lost. >> pelley: one theory is, in

might have been thrust out of the water, causing it to spin too fast and shut down the turbine. the captain sailed into this hurricane, we know that much, but what we don't know is why. >> roth-roffy: so we're looking at the oversight and the direction and the advice provided by the operating company, tote, to see what information was available to him. certainly, also, we're looking at the weather forecast, the accuracy and the timeliness of the information when he made his decision to sail where he did. >> pelley: to your knowledge, was he receiving orders from the company to press on? >> roth-roffy: no. from what we've identified so far, in the information we've reviewed, there has been no direct guidance by the company to sail on the route he chose. >> pelley: the chairman of the ntsb, christopher hart, says it will take at least a year to

do you have confidence that you're going to learn the probable cause of this accident? >> christopher hart: i'm sure that it will be difficult, given the situation-- 15,000 feet of water, no voyage data recorder yet. we may still find it, but given that, we have a history of finding out what happened, even in the most difficult circumstances. and i'm comfortable to say that we will be able to do that again. >> pelley: the families believe some of the crew are entombed in the ship, where they would have been struggling to get the turbine running. richard pusatere, the chief engineer, was most likely leading that fight. frank pusatere is his father. you believe that your son was in the engine room? >> frank pusatere: oh, most definitely. and until someone could prove me wrong, which would be the black box or any other thing, or richard walking through that door...

and then capsized, i guarantee you they were injured. they were knocked out. and it... that was over. and they were all together. and that's... that's how i want to believe it. and until you can prove me wrong, scott, or anyone else, that's the way it's going to happen. and that's my report to the national transportation safety board. >> cbs money watch update sponsored by lincoln financial. calling all chief life officers. >> glor: good evening. the markets open for 2016 tomorrow coming off the worst year for the s&p and dow since 2008. despite protests from neighboring countries, china says it landed a civilian jet on man-made island in the south china sea. and dairy prices are expected to rise after blizzards killed

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>> whitaker: when it comes to knockoffs of italian classics, you probably think of fake guccis or pradas, not food. but last month, police in italy nabbed 7,000 tons of phony olive oil. much of it was bound for american stores. the oil was from north africa, deodorized with chemicals and rebranded as more expensive italian extra virgin. the scam was cooked up by organized crime. mafia copies of fine olive oil, wine, and cheese have fueled an explosion of food crime in italy. it's estimated to be a $16 billion-a-year enterprise. the italians call it "agro- mafia," and it's a scandal for a people whose cuisine is considered a national treasure. the image of gangsters in the

to ignore, so we went to italy, where we found elite food police hunting wiseguys, and signs agro-mafia specialties are reaching the united states. leave it to the italians to fight the mafia with good taste. ( slurping ) this panel certifies the authenticity of extra virgin olive oil, a favorite target of the agro-mafia. they can tell at first sip whether extra virgin has been diluted with cheap sunflower oil or canola. sound, like they are sucking in air? >> sergio tirro: they need it to mist it on the back of their throats. it in the back of their throats. >> tirro: they have to suck it in. >> whitaker: major sergio tirro

europe. think elliot ness in a uniform designed by giorgio armani. >> tirro: most of the fraud has been discovered with the expertise like this. >> whitaker: their skills are so respected, italian courts will accept taste results as evidence. tirro has 60 cops trained to do this, too... >> whitaker: ...and 1,100 more conducting inspections and fraud investigations. on the day we visited headquarters, officers were monitoring wiretaps and live video from hidden cameras placed in suspected warehouses around italy. this looks like the f.b.i. >> tirro: yes. we can call ourselves the f.b.i. of food. >> whitaker: in the last two years, they have seized 59,000 tons of food. the agro-mafia's ingredients are poor quality and sometimes contaminated with solvents or pesticides.

coming to italy to do a piece about food fraud, it almost seems unbelievable. >> tirro: it is a serious problem because it's not only a commercial fraud. if you adulterate an extra virgin olive oil with seed oil, and those bottles reach consumers who are allergic to seed oil, you are sending them bombs. >> whitaker: bombs on your kitchen shelf. >> tirro: yes. >> whitaker: the agro-mafia has also tried to rip off italian shoppers with mozzarella whitened with detergent and rotten seafood deodorized with citric acid. my favorite, italian wines-- how are they adulterated? >> tirro: they generally use... to mix poor quality wine and brand it as famous wine. >> whitaker: so you take a cheap table wine and just put a famous stamp on it? >> tirro: yes. >> whitaker: and sell it?

>> whitaker: in tuscany, cops found 42,000 gallons of run-of- the-mill red that was going to be sold as top-notch brunello di montalcino. the score could have been $5 million. so this is everything-- olive oil, tomatoes... >> tom mueller: ...milk, butter, bread, a wide range of different foods. >> whitaker: journalist tom mueller has lived in italy for 20 years and speaks routinely with investigators and food producers. so, where along the food chain does the mafia get involved? >> mueller: from harvesting-- they impose their own workers, they impose prices-- to the transportation. and there's mafia involvement in supermarkets as well. so certain areas, they have really infiltrated the entire food chain from the farm to the fork. >> whitaker: mueller first wrote about olive oil fraud in 2007 for the "new yorker" magazine. >> mueller: you, in many cases, are getting lower grade olive oil that has been blended with some good extra virgin olive oil.

deodorized oil. they blend it with some oil that has some character to give it a little color, a little flavor, and they sell that as extra virgin. it's illegal; it happens all the time. >> whitaker: extra virgin must come from the first press of olives and be free of additives. it's fruity, aromatic, and has a spicy finish. the best can sell for $50 a gallon, but a fake costs just $7 to make. the profit margin can be three times better than cocaine. >> tirro: i would like to show you how easy is to make a genuine fake extra virgin... >> whitaker: ..."genuine fake extra virgin" olive oil? >> tirro: genuine fake extra virgin olive oil. you just need some seed oil. >> whitaker: what kind of seed oil? >> tirro: it is sunflower oil-- no smell at all. >> whitaker: none. >> tirro: then we just have to add a few drops of chlorophyll. >> whitaker: for color? >> tirro: for color. >> whitaker: and it becomes the color of olive oil.

of olive oil. >> whitaker: 80% of italy's extra virgin comes from the southern part of the country. so we went to sicily, where the mafia remains part of daily life in the streets and in the fields. nicola clemenza's olive grove is a 90-minute drive south of palermo. we went to see him because clemenza is leading a farmer revolt against mafia control. his olives are hand-combed from the trees onto nets below and immediately sent to be pressed. nicola, what role does the mafia play in olive oil production here? ( clemenza speaking italian ) >> whitaker: clemenza told us the agro-mafia dilutes the oil and controls prices. he's defied the mob by organizing 200 farmers to skip the mafia middlemen and sell their oil directly to

when you organized the farmers, the mafia retaliated against you? >> clemenza ( translated ): on the day i started the consortium, they burned my car, they burned down part of my home, and i was inside with my wife and my daughter. >> whitaker: they tried to kill you. >> clemenza: no, he said it was a message to stay quiet. >> whitaker: this is a police image of the man clemenza believes ordered the attack. he is matteo messina denaro, the boss of bosses for the cosa nostra. many believe he's hiding out in the town not far from clemenza's fields. denaro built a $41 million olive oil empire. >> mueller: it's very difficult to say in any given case with olive oil exactly how many drops in a given bottle actually have mafia blood on them, to sound dramatic. it is fairly straightforward to say, however, just how much fraudulent oil is in circulation. >> whitaker: how much?

bottles that are sold as extra virgin in supermarkets in italy do not meet the legal grades for extra virgin oil. >> whitaker: so half here in italy. what would it be in the u.s.? >> mueller: up around 75% to 80%, easily. >> whitaker: yes, you heard right- he said up to 80%. food imported into the united states is inspected by customs and border protection. its new jersey chemists told us they have detected phony oil imported from italy improperly labeled as extra virgin. >> buon giorno. >> whitaker: we were curious about what we'd find in a u.s. supermarket. so we shipped three brands of italian extra virgin we purchased in new york back to the mother country. all three, extra virgin. they were included in a blind taste test by those experts in rome. the process is as tightly orchestrated as a verdi opera. blue glass hides the oil's

cheating. the panel would not say they were adulterated, but they agreed two brands we purchased back home did not come within a sniff of extra virgin. they described one as "lampante," the lowest quality olive oil. that brand happens to be one of the best selling in america. ( slurping ) >> tirro: it's not that bad. >> whitaker: it's not that bad... >> tirro: not that bad. but maybe for... >> whitaker: but not that good, either. >> tirro: no, not for my salads. ( laughter ) i would never put this on my salad. >> whitaker: chances are that salad was picked by migrants controlled by the agro-mafia, italy's 5,000 mob-owned restaurants. last spring, these two tourist spots in rome were temporarily closed for alleged mafia ties. and the food businesses not run by gangsters often pay them

the extortion is called "pizzo". refuse, and you risk broken windows, or worse. what percentage of the merchants here are paying the pizzo, protection money to the mafia? >> ermes riccobono: actually, we cannot know for sure. we could say that a big part of this. >> whitaker: most of them. >> riccobono: most of them, we could say, yes. >> whitaker: ermes riccobono took us around one of the oldest food markets in palermo. he works with a group called addiopizzo, which means "farewell, pizzo". it's enlisted 800 stores and restaurants to stop paying the mafia. >> riccobono: they've been doing this for so long, generation by generation, that it's normal for them. it's not even a problem. >> whitaker: how much would they be asking of these merchants? >> riccobono: might be, i don't know, 500 euros, $500 per month, or even $5 per week, according to the size of the shop. >> whitaker: add it up and

$6 billion a year. what makes you think that your young organization is going to stop this? >> riccobono: well, it's what we need to do. i mean, it's our moral obligation. we are a young generation and we need to fight. >> whitaker: we were told we could see how the fight has taken root just a short drive from corleone, the town made famous by "the godfather". over the last decade, cops have taken 3,500 acres away from mafia owners and given them to the group libera terra, or "free land". these fields confiscated from the mob have created a booming business for farmers. >> pietro d'aleo: we have around 80 food and beverage products made with raw materials coming from this land. >> whitaker: 80? >> d'aleo: 80. >> whitaker: marketing manager pietro d'aleo gave us a taste of their success. smells good.

>> whitaker: a wine called centopassi that's drawn raves from critics. smells delicious. very well balanced. cheers. >> d'aleo: cheers. >> whitaker: thank you. >> d'aleo: you're welcome. >> whitaker: libera terra products are sold in shops across italy. it turns out "mafia-free" is a hot seller, especially if the food is world class. they don't look like the olives on your plate. nicola clemenza hopes he can break the agro-mafia's grip where he lives by exporting directly to american customers. what is your greatest fear now? >> clemenza ( translated ): no, i'm not scared anymore, because fear has turned into anger, it's turned into courage, it's turned into action. and now, all my free time is dedicated to fight the mafia, to fight the mafia with the truth. >> whitaker: he figures his best

tastes as rich as it looks. that's good. you can feel it going all the way down... >> clemenza: ( laughs ) strong? >> whitaker: strong! ( laughter ) >> this cbs sports update is brought to you by the lincoln motor company. i'm james brown with scores from nfl today. pittsburgh steals the final a.f.c. wild card with a win and a jets' loss. new england falls to the two seed after dropping a second straight. houston clinches the a.f.c. south. washington rides a four-game win streak into the playoffs. denver clinches the a.f.c. west and the number-one seed. carolina locks up the n.f.c. top seed and home field. for more sports news and information go, to cbssports.com.

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>> cooper: we've never seen anyone like the young boy we're going to introduce you to tonight. his name is joey alexander. he's 12 years old and he's becoming a musical sensation. he's not a pop star or classical music prodigy; he's a jazz musician, a piano player. he has been nominated for two grammy awards this year. but it's not just his young age that makes him remarkable; it's where he's from-- bali, a small indonesian island that's hardly famous for jazz. since he arrived in new york 18 months ago, joey has been captivating fans and fellow musicians alike. and after you meet him, we think

for a jazz musician, there's no bigger stage than the newport jazz festival. most artists work a lifetime to get here, if they ever make it at all. it's joey alexander's first time playing newport. he's the youngest person ever invited to perform on this stage. he may only be 12 years old, but his sound and his soul seem a lot older than that. ( cheers and applause ) newport audiences can be a tough crowd, but joey had them on their feet. >> history at newport once again... >> cooper: when we sat down with him later in new york, we were reminded he is just a kid who first touched a keyboard six years ago.

jazz? >> joey alexander: i think it... it has that special feeling that... which is the blues and >> cooper: what do you mean by "swing"? >> alexander: like, swing is, like, the groove. it's like... >> cooper: i've never had a 12- year-old try to explain to me about groove. >> alexander: oh. ( laughs ) >> cooper: just listen to him groove on this song, "ma blues." he wrote it when he was ten. what's most remarkable is that joey is already a master of improvisation. most of what he plays, he makes

do you know how you're going to improvise something fore you do it? i mean, have you planned it all out? >> alexander: when i'm in stage, i never plan, you know, "i'm going to do this." but of course, you have a concept what you're going to do, but you don't really plan it. >> cooper: so, every time, it might be different? >> alexander: yeah. >> cooper: it sounds really hard? >> alexander: ( laughs ) it is kind of hard. >> cooper: and yet, joey makes it look so easy. wynton marsalis, one of the biggest names in jazz and a contributor to "60 minutes," has seen a lot of young talent over the years. >> wynton marsalis: i've never heard anyone who could play like him. >> cooper: nobody. >> marsalis: and no one has heard a person who could play like him. >> cooper: he has genius. >> marsalis: there's no question about that.

>> cooper: genius? this is what he means. >> marsalis: let's take a traditional hymn like "just a closer walk with thee." so if you just play the... the melody, and with basic chord changes, this is with no improvisation. >> alexander: oh, the song, okay. how does it go? ( playing "just a closer walk with thee" ) >> marsalis: now he's going to

( laughter ) >> cooper: that was cool. >> marsalis: oh, man, somebody 12 playing like that. >> cooper: joey's talent may be undeniable, but marsalis says no one can explain where it comes from. >> marsalis: "why?" we don't... we don't know why. i once asked miles davis about sound. "man, how you get the sound you get?" he said, "man, nobody know about sound. sound just is." and i think that about his... his abilities. they are. >> cooper: they just are. >> marsalis: they are. >> cooper: it's not just how he plays that sets him apart, it's where he's from-- bali, a tiny indonesian island better known for palm trees than piano players. he was a hyperactive kid, so one day, when joey was six, his parents, denny and fara, brought home a keyboard, hoping to channel all that restless energy. you thought that maybe that would focus him. >> denny silas: yeah. yeah. at the same time, we wanted to find out whether he's musical or not, because we have a musical

>> cooper: and that was the first time he started playing with the keyboard. >> denny silas: yeah. >> cooper: here he is one year later at age seven. remember, no one taught joey how to play like this. he just picked it up listening to his dad's albums of duke ellington, charlie parker, and thelonious monk. he was just listening to your records and playing along. >> denny silas: right. right. >> cooper: they did hire a piano instructor, but he tried to teach joey classical music, chopin and tchaikovsky. it didn't go well. why, because joey wanted to improvise? >> denny silas: even just a little bit. >> denny silas: just embellish it. >> cooper: and there... the classical teacher didn't like tchaikovsky being embellished. >> denny silas: no, no. >> cooper: what did that tell you? >> denny silas: he wants to be free. >> cooper: and jazz allows that. jazz allows that freedom. >> denny silas: to express

>> cooper: joey began expressing himself on stages across indonesia. videos of him playing went viral, and made it to wynton marsalis, who's managing and artistic director of jazz at lincoln center in new york. he was so impressed by what he heard, he invited joey to perform at their annual gala, their biggest event of the year. and even though it was his new york debut and his first time performing for such a crowd, joey decided to play one of the toughest songs in jazz, "'round midnight". ( playing "'round midnight" ) and when he was done, the orchestra rose, the crowd rose, and joey, who was ten at the time... he didn't know what to >> billy crystal: don't go, joey. the stage. >> crystal: don't go. >> cooper: the host that evening

take it in. come back out, come back out. >> cooper: joey had arrived. >> crystal: joey alexander! >> cooper: you got a standing ovation? >> alexander: well, thank god for that. ( laughter ) >> cooper: "thank god for that"? >> alexander: i mean, i didn't expect to have a standing ovation. >> cooper: that concert changed

here, where we now.

so... so much, the energy. i mean, everybody wants to be here, even me. >> cooper: within months of arriving, he was in the studio recording his first album, "my favorite things". ( playing "my favorite things" ) gary walker is the music director at jazz radio station wbgo. he's been following joey's progress since he came to new york. >> gary walker: if you listen to the way joey alexander plays "my favorite things"... ...at one point in that piece of music, his sensibility through his left hand is almost like you're going to church. "brothers and sisters!" ( laughs ) but his right hand is... is playing at such a fleeting moment, there's a traffic ticket waiting for him when he's done. ( laughs ) >> cooper: is he good for a 12

>> walker: he's just good. he's just good. at any age, his language is pretty special. but at the age of 12, you almost think, "you know, i might even believe in reincarnation, perhaps." >> cooper: joey will tell you he's just a young kid with a gift that comes from god. but he still has to work very hard. he practices two to three hours a day, then is home-schooled. he also has a tough tour schedule, and his late night gigs can keep him up until midnight. some people who are going to see this story and think, "this kid is being pushed by their parents. these are stage parents." >> marsalis: he's not. he's not being pushed by his parents. this kid philosophically is so strong. and his parents are not pushing him; he's pushing them. >> cooper: they're facilitating his gift? >> marsalis: they're facilitating him. >> cooper: facilitating joey is a full-time job.

was getting ready for a performance with the jazz at lincoln center orchestra in new york. it was the first time he'd play with an ensemble this size. the music is by thelonious monk, among the toughest tunes there are. before the concert, there were three days of intensive rehearsals. joey didn't get it right away. >> marsalis: if you could remember the way you played in the middle, when you start off, try to play with that same feeling. >> cooper: a prodigy still needs >> marsalis: joey. >> alexander: yeah? >> marsalis: concentrate on the melody, right? >> cooper: but it didn't take joey long to finally find his groove. and then the big night, a sold- out show at new york's town hall. joey was as ready as he could

everything was in place... ( laughter ) almost. ( applause ) once the seat was adjusted... ...his hands took off. jazz is always conversation, but joey doesn't just want to hold his own. on this night, he stood and took the lead. and just look at the faces of the other musicians. the audience was rapt.

( cheers and applause ) this time, the little boy from bali stayed on the stage and took it all in. >> marsalis: our young genius, joey alexander on the piano. ( applause ) >> more from joey alexander, plus take the uncertainty out of buying olive oil at 60minutesovertime.com. sponsored by prevnar 13. what if one piece of kale could protect you from diabetes? what if one sit-up could prevent heart disease? one. wishful thinking, right? but there is one step you can take to help prevent another serious disease. pneumococcal pneumonia. if you are 50 or older, one dose of the prevnar 13 vaccine can help protect you from pneumococcal pneumonia,

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