comcmcast busineness complee connnnectivity s solution. peace ofof mind withth cybeberthreat sesecurity. the popower of thehe larges, faststest reliabable networ. plplus, save u up to 75% a ar with comomcast busininess mob. the cocomplete connectivivity solutioion. from t the companyny poweredy the nextxt generatioion 1010g network.k. get started for just $49 a momonth. and d ask about t an $8$800 prepaidid card. comcasast businessss. powewering possisibilities. i'm orlandndo and i'i'm living w with hiv. i i don't haveve to worry y t daily hiv v pills becacause i swititched toto every-othther-month c cab. for adultsts who are undetetectable, cacabena is t the only complelete long-acacting hiv treaeatment you can n get every y other m. itit's two injnjections from a a healthcarare provide. now whwhen i have e people ov, hiv v pills arenen't on my m . don'n't receive e cabenuva if you'r're allergicic to i its ingredidients, or if f you're takaking certain memedicines, which h may interaract wiwith cabenuvuva. seririous side e effects include e allergic r reaction, post-i-injection r reactions, livever problemsms, anand depressision. if youou have a rarash

and otother allergrgic reactin sysymptoms, stop cababenuva and d get memedical helplp right awa. tell y your doctoror if you have l liver problblems or m mental healalth concer, and if youou are pregngnan, breastfeededing, or c consideringng pregnancy. some of ththe most comommon e effectcts include e injectione reactitions, fefever, and t tiredness.. if you s switch to c cabenu, attendnd all treatment t appointmenents. itit feels gooood to just t e inin the momenent. wiwith every-o-other-monthh cabenuvava, i'm goodod to g. ask yourur doctor ababout cabenuva t today. this berry is about to embark on one hell of a journey. [music playing] once it's picked and packed, it will make its way to the santa monica farmer's market, a staple of the la food scene. mm. oh, my god. los angeles is one of the only areas in the country with access to fresh produce grown locally year round. items here are unique, delicious, and carefully curated. but if you really want to get a sense of how

significant this market is to the community, you'll have to talk to its regional manager, laura avery aka my mom. laura avery: i started as a manager of this market when you were six weeks old. and i have a picture of me holding you and your big sister, avery, by the hand in 1982. johnny devenanzio: what are those? laura avery: those are the biggest carrots i've ever seen. what makes the santa monica farmer's market unique from other farmer's markets? laura avery: if you look around the market, we don't have crap. we don't do a lot of prepared food. our focus is constantly on getting the farmers maximum access to as many customers as possible and as many programs as possible to help them promote what they sell. johnny devenanzio: maybe you could help us. is it, the darker the berry, the sweeter the juice, or the older the berry, the sweeter the juice? i believe sometimes the darker that's sweeter. [music playing] johnny devenanzio: the tamai family farm

has been in business for almost 100 years. and they, like many other california farmers, rely on the santa monica farmer's market to sell their produce. am i heading out to work? yeah, we're going to go right to the strawberry field right up ahead. what goes into the preparation for these farmers? laura avery: they're constantly dealing with weather. it's either the drought or the rain. ok, john, you want to pick it up right with your hand. - yep. - like this one. yep, got it. gloria, aren't you amazed? look how many berries i've already picked. gloria tamai: oh, my god. i've only eaten about half as many as i've picked. laura avery: the average one-way trip of a farmer to get down to la from the farms is about 175 miles. so these farmers are getting up at 2:00 in the morning, driving down, setting up their stands. and they're bringing in produce that they've basically picked yesterday. all right, how's-- how's my form, good? do i look like i know what i'm doing? [laughing] all right. laura avery: so when it gets here, it hasn't been stored.

it hasn't been refrigerated. it hasn't been treated with any kind of preservatives. it's picked off the tree or the vine. and it's ready to eat, and take a bite. we're allowed to do this. we've got clearance for this. i call it quality control-- yes, part of my job. new trends in food-- i feel like a lot of them come out and originate in la. one of the things that i do remember is the slow food movement that started in santa monica. they named it slow food, because everyone was used to fast food. and they said, well, we need to slow down, and look at what we're eating. i think that really gave a boost to the los angeles area and to the farmer's markets. i think we're attracting the very best of the chefs, who are able to now really let their creativity run wild. and they can have access to pretty much anything they want. it's kind of like a big chef's playground down here. yeah. and one of those chefs who loves to play is nancy silverton, a culinary legend who has embraced and pioneered the slow food

movement here in california. the legend of nancy-- you used to come here with $3,000 in cash in a pickup truck, buy the farmers out of house and home. and you would then use all that produce to make a fabulous dish and a fabulous menu at your restaurant. is that true? it is true. i think that i, you know, recognized very early on in my career the importance of great produce in being the inspiration for creating a dish. listen, when nancy hands you lemons, you make-- what dish are you making? we are going to be making a lemon posset. when nancy hands you a lemon, you make a lemon posset. [laughing] so then, does the produce drive the menu, or does the menu drive what produce you're looking for? no, the produce always comes first. always. [music playing] nancy silverton: ready to get to work? did you remember the name of the dessert? it's a lemon-- posset. --posset. nancy silverton: lemon, cream, and sugar, strawberries, and

balsamic-- five ingredients. when you have so few ingredients, you can't hide behind flavorless food, or a gimmick, or a complicated technique. it better taste good, right? - the ingredients are the star. nancy silverton: that's all we have. some people used to think of us in california as sort of lazy cooks. because there's so little that we have to do, because we're so spoiled by the produce that we have. and it's not just that we have it for one season. but we have it all year round. i think a lot of people just take for granted the amount of steps, and the process, and the preparation that goes into bringing food from the farm to the table. yum. we nailed it. [music playing] and this i is ready to go ononline. any questitions? -y-yeah, i gotot one. hohow about ththe best network imimaginable?? let's ininvent that.t. that's w what we do o here. quick k survey. whwho wants ththe internetet to, pretty mucuch everywhehere. and itit needs toto smooth, l like super,r, super, super, s super smoototh. hey, s should you u be drinkig thatat? -it's s decaf.

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if hollywood's the ♪ l lsoul of los angeles,n n s♪ some might say koreatown is the heart. it's a 24-hour menagerie of spas, karaoke bars, toy stores,

and everything in between. but to take on these streets tonight, i'm starting with the essentials, korean barbecue. [food sizzling] tell me a little bit about koreatown. hypin im: koreatown came into being in the early 1900s. it was the koreans who were able to move into this space and really brought economic boom. la, in essence, has served as probably the largest korean population outside of korea. johnny devenanzio: once a literal war zone during the la riots, this community has banded together to rebuild and become a destination for both visitors and angelenos. and people like hypin im are continually working on making this neighborhood into a world-class cultural hub. the fact that our community did not give up-- many chose to stay and commit to rebuilding. and since then, the korean community's lifestyle, and food, music, culture has had a platform. and we took a chair with the rest of the world. so actually, in korean culture, there's something called [speaking korean].

[speaking korean] yes, very good. and that means, we're about to have the night of our lives. that's right. that's right. johnny devenanzio: as the sun sets over la, koreatown is just waking up. boys, boys, boys. it's about time! johnny banana! johnny devenanzio: and fellow troublemakers like tom sandoval and tom schwartz from "vanderpump rules" are keeping me company for this night out. here's to koreatown. koreatown. man, let's do it. johnny devenanzio: our first stop-- the aroma golf range, which is one of the only multi-story driving ranges in the city. tom sandoval: you know, obviously, koreatown is famous for these full body scrubs that they do at the spa. if you beat us-- johnny devenanzio: ok. --we will pay for your scrub tonight. johnny devenanzio: we'll see if the toms can give me a run for my money. but one thing's for sure. these guys know la nightlife with the opening of their new bar, tom tom. tom sandoval: you know, the funny thing is is schwartz and i ended up meeting on craigslist. all of the sudden, here we are. fast forward later, we opened up our bar together. it was a match made in heaven. i couldn't say no. we were both toms.

whoa! what is it about koreatown that's, like, unique? you have really cool clubs. you've got great food. and the place never stops. you get that new york vibe. woo! i'm done. all right, boys, i won. let's go. [inaudible] for the scrub itself. los angeles has some of the best korean spas in the country. and tonight, crystal spa is the perfect pregame. hey, young! hey, the toms! tom sandoval: we owe him a scrub on us. so i'm getting a scrub. what are you guys doing? we're going to chill out and hang out. - we're just going to chill. - yeah. this is the special royal treatment for you. yeah, i'll trust you. i don't trust these two. but you've got an honest face, my friend. [music playing] this is paradise. johnny, come this way, please. johnny devenanzio: i'm coming. i've never been more excited for anything in my entire life. tom schwartz: ahh. i smell-- it's koreatown. can you smell balance? johnny devenanzio: that's the nipple. that's a very-- that's a very sensitive part of the body.

tom schwartz: goodbye, inhibitions, hello, salt. [screaming in pain] did you hear that? poor johnny. do you know that there is worlds out there completely made of diamonds? it's like a car wash, huh? you're sham wow-ing me. do you know what the rarest element in the entire universe is? an entire universe? liquid water. i feel like a newborn baby. i"ll tell you what. you change my diaper, and, uh, i mean, we're just going to complete this whole process. hey, johnny, where you at, man? let's get some drink. [laughing] hey, big guy. how you doing over there? look at you all rosy. the next time i knew you were getting the scrub-- i-- i know what it is. although, i do feel smooth. feel that. - you do. you do. - right? let's go. you look good, johnny. now that i'm as smooth as a baby's butt, it's time for a nightcap. and bringing the masses to k-town is the ultimate lux venue. we're on the way. how are you, brian? johnny devenanzio: welcome to mama lion.

[dance music playing] robert kim: so the building was built in 1926. this was actually the first korean restaurant/nightclub in the us. and it was called mama lion. johnny devenanzio: this building has stood the test of time and is proving to be the epicenter of cultural integration. robert kim: part of the concept here was to bridge that gap between the non-locals and, you know, the non-koreans that come to koreatown and create an environment for people to get to know each other and feel comfortable. [dance music playing] what do you envision for, like, the future of koreatown? i see it becoming the melting pot of los angeles. i think it's already there. i've been coming to koreatown in the 10 years i've been here. there's so many new spots, so many new bars, so many new restaurants. every time i come, i fall in love a little more. come back. come back. that's the thing about koreatown. every time i come here, i leave happy. what a hell of a night. [music playing]

if there's one thing that's synonymous with la, it's show business. if you're visiting the city of angels and want a behind-the-scenes look at how your favorite tv shows and movies are made, the gold standard in tours is universal studios hollywood. this attraction draws thousands of guests annually. so i've come to hijack a few unsuspecting visitors to the park and become their tour guide. how do i become a tour guide? well, normally, you would start on our tram tour. but we're going to leapfrog right over that and take you right to the top, our vip tour.

[music playing] johnny devenanzio: the chariot has arrived. chris maul: after you. where we're sitting now-- this is the vantage point that the person on tour is going to have, right? chris maul: that's right. not a bad seat in the house. this is the biggest and busiest movie studio in hollywood. johnny devenanzio: since 1914, universal studios has been an active movie lot. and today it's the only studio which doubles as a theme park. is it difficult sometimes to balance active movies that are being shot with people just touring around? and balance is a good word for it. there are times you have to detour around filming. you are responsible for the safety and the entertainment of the guests that will be using these seats. johnny devenanzio: i don't know. safety-- we might have to, uh-- we'll work on that. you might have to help me with that. [music playing] ladies and gentlemen, boys and girls, who is ready to learn about the history of universal studios hollywood? [cheering] because if you are, you've come to the wrong place. [music playing] now we're off and running.

our first stop, the set of nbc's hit comedy, "superstore." you can touch and play with anything you want. no, no. johnny devenanzio: toys, groceries. johnny, johnny, it's the opposite. what's the fun of that? [music playing] come on, guys. everyone link hands. welcome to the superstore. now, guys, this actually is not real ice. it's, in fact, bubble wrap. we are in the booze section. we're making cocktails on the trolley for the rest of the ride, ok? ok, everybody, that's a joke. we're not going to take any booze. you look athletic. go long, buddy! chris maul: whoa, whoa, wait. no, johnny, don't throw them. [crash] [laughing] that was not supposed to happen, guys, all right. we need you guys to get out of here. listen, i think we're in trouble. it's a hot set. that's cool. just get out. get out. he's new. it's my first day on the job, and i'm already getting fired here. so let's head back to the trolley. we have lots more to show on them on the back lot. [music playing] if you look to your left, these look like real buildings, but they're actually not. they are movie sets. johnny devenanzio: we've used this area

in "back to the future." chris maul: and tell them what they're made of! johnny devenanzio: they're made of styrofoam, plastic, and the tears of children. chris maul: that's not true. [music playing] johnny devenanzio: next stop is the prop warehouse, where you'll find 200,000 items under one roof. only here could you find charlize theron's thrown from "snow white and the huntsman," an arsenal of weapons, and some creepy, lifelike piglets. whenever guests on my tour got out of line, they say hello to my little friend. but what kind of a vip tour guide would i be if the guests didn't go home with a few souvenirs? [music playing] follow me. wait, wait, guys. not the guns. johnny devenanzio: they're good. they're good with their weapons. - that's not going to happen. - ok. - all right, let me have this. bring them on. you can't have the props. i said this already. thank you. yeah, the parking meter, too. oh, yup, i got it. thank you. ok, everybody back. johnny devenanzio: next, we're off to the set from one of my favorite hitchcock films. we are now entering the scariest motel ever, the bates motel.

[scary music playing] ooh, ahh, the movie, "psycho." that up on the hill is the house where norman bates lived. norman, come here quick. i've got some friends i want to introduce you to. [scary music playing] swipe right, ladies. swipe right. norman, come on! get on! get on, norman! you know what? for a first day, johnny did really well. there were a couple of bumps in the road, like maybe breaking the set in "superstore." but outside of that, really, an a. you guys are getting back on your tram for a ride home. i have a room booked at the bates motel tonight. norman, what's for dinner? at the end of the day, la is in a constant state of perpetual motion, unless you're driving. but if you stop and look around long enough, you'll realize it's just a small town with big dreams. [music playing]

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the thing that i find most exciting is imagining how i can adapt that space to the client's personality, and i think in this project, we've done exactly that. [music playing]