- i'm david moss, and we're firing up the melting pot. what does that mean? - well, it means we're going to all of the best hot spots when it comes to ethnic food. we're taking you around the world basically, and we're staying right here in cleveland. - we're not gonna go to restaurants, no. we're gonna go to neighborhood markets where you can go on the corner and you can check out the food of the folks who live right in that area. if you live in a different neighborhood and you want to try the food of that neighborhood, jump in the car and go there. i say, get out a paper and pencil, right? - you're gonna need it. - yeah, a lot of places. where are you gonna go first?

- p v euro market. - oh, european, huh? - yes. we're talking about corned beef sandwiches, some of the best in town, and turkish coffee. - i like that idea. i'm gonna go to a familiar neighborhood, right around the corner from my neighborhood, and i'm gonna check out some italian. i'll see ya on the flip side. - sounds good. see ya then. - [natalie] we're checking out some of the around the cleveland area. if you're a mutt like me, you can find just about anything, i think, in this place. no matter where you're from throughout europe. i have milan with me-- - yes. - at the pv euro market, here. one of the neatest things, that i've seen, as we've kind of taken a little quick tour first, was the coffee selection-- - [milan] right. - that you guys have. very different from your traditional coffee, folgers, things that you would brew at home normally. just looking at it, in general, before it's even brewed,

i took it out. - [natalie] look what this looks like. what do you do with this? - [milan] well, these are the boilers that you make them in. you can't use them in your traditional coffee maker. because, the grinds are so fine, they'll go right through the filter. you actually boil the water in this boiler and you put the coffee directly in the water and you boil it real quickly and you actually pour it in the cup just like that. there's no filtering, nothing. you sip it like that, cuz the grinds actually settle on the bottom of the cup. - [natalie] where are these from? ex-yugoslavian countries, like serbia, croatia, bosnia, slovenia, macedonia. we have coffees from greece. we have coffee from italy. - a little birdy told me, i'm not a big coffee drinker, if i'm not a big coffee drinker, this might not even be my thing even more, because they're strong, huh? - they're very strong, yes. we have coffee, our strongest variety is from lebanon. - [natalie] wow! okay. - [milan] it's down here, this one here. that's one of the best selling ones.

- [natalie] i wanna go to this section over here, because there is a lot of things that you can do to put different things together that you would not find in normal store. - right. well, we have a very popular item. it's called cevapi. it's a balkan-style sausage. it's made from pork and beef. there's no casing on there. it's a sausage that has no casing. it's got the spices already in there. - [natalie] it stays, it doesn't fall apart or anything? - [milan] you put it on the grill frozen. it's the easiest way to make it it doesn't fall apart. - okay. - a very popular item here. we have a romanian variety. it's called mititei. this one has lamb, beef and pork in it. - [natalie] nice. you're gonna have to say some of these names for me - [milan] sure. - cuz i'm gonna butcher them. - we have a pastry, it's called burek. - burek. - it's a pastry dough with either feta cheese in it, or with spinach and feta, or with meat, like ground beef with seasoning. - it reminds me of a spinach pie,

, it's a little bit different. we have spanakopita, which is the greek variety. the little triangles made of phyllo dough and spinach and cheese. the borek is a little bit different. it's more like a pie almost. - [natalie] okay. - [milan] it's a little bit bigger. - [natalie] i have to keep going because i'm so excited with everything that i see here, there's so much! there's so much for you to try. what's all in this section? - [milan] right here, we have all of our vegetable relishes, we have the pickled vegetables, like the shredded beets. from eastern europe, the balkan region, it's called ajvar. it's a vegetable relish. it's made from eggplant and roasted peppers. - [natalie] what do you put that with? where do you put it? - [milan] you can put it on the side. let's say you're grilling those cevapis over there, and you put them in a serving with some pita bread, you can put this on the side. you can eat it with that. anything, really. it goes great with anything. - this is another cool thing. when people think of making stuffed cabbage. my mom, she always boils them in the water, but this is different. - this is a fermented cabbage.

cabbage out of these. it's not a sweet cabbage, it's more sour. - [natalie] okay. okay. let's put that down real quick because, there's another cool section, here that i really wanna get to. the spice section that you have here. you said this, you put basically on anything. - [milan] all-purpose seasoning. it's pronounced vegeta. you can use it on fish. you can use it on chicken. you use it for making soups. anything that you want. even on salads. - [natalie] this is my kind of spice. you just pull it in, you get one thing, you put it on everything you have. - [milan] very very versatile, yes. - [natalie] well, i know you guys have a great deli, too. - [milan] yes. - [natalie] i wanna check some of that out now. - [milan] okay. - [natalie] all right, we're back in the deli now, where i have found milan's brother, dane, who is going to show us all of the different things, this is actually just a portion, probably, with the different things you have. - a small portion.

ave here? - [dane] well, this is an italian prosciutto, imported from italy. an italian mortadella, which is like a bolonga, from italy. canadian bacon, smoked hungarian ribs, which are really popular with us, because a lot of the european customers like to make their own bean stews and it gives it that smoky aroma flavor. smoked hungarian-style sausages, those are ready to eat. some feta cheese. kalamata olives imported from greece. - [natalie] the only thing i don't like about the kalamata olives, is you gotta eat around the seed, - [dane] oh yeah, absolutely. - then throw the seed out. otherwise ... - but if they're pitted, they're not as tasty. - that's true. you gotta get the ones with the seeds. - cabanossi, these are really popular. these are like ... how do i explain them, like a salami sticks almost. they're ready to eat. kids love'em. - [natalie] as a kid, that's what i would go to, for sure. - [dane] this similar to a hard salami. it comes from canada. it's in the shape of a flower, so it's also popular because of that, but it tastes completely different than your typical hard salami.

a corned beef sandwhich. you guys are known for these, right? - [dane] yeah, mariana's making our famous reuben sandwich, which we cook our own corned beef meat in house every day. - [natalie] on top of all this, you guys have juices from all over europe. wines, beers. - [dane] yep, we have one of the largest selections of european beer and wine in this area. - [natalie] you have to come to pv euro market because this where you honestly can find just about anything you need. bit of everything, yes. - a little taste of everything.

my neighborhood store, alesci's on mayfield in south euclid is it. this is tony. how you doin? - hi dave. thank you. - how long you been working here? a couple days? - personally, i've been here 57 years. - 57 years. - as long as the store's been built. - he know's his way around here and i gotta tell you, this is one of those places, when we don't know what we wanna have for dinner, i can run in here, look around a little bit, i don't know what i wanna have, all the sudden i wanna have everything in the place. - thank you, thank you. i'm very honored, thank you. - it smells beautiful. look at this, is this a provolone? at? - yeah, this is a sharp giant provolone from boar's head. extra aged. we bring in one a week. we go through one a week. - no kidding? - yes. - wait till you see all the stuff in this store. you're gonna love it. here we got a whole bunch of sauces. these are frozen sauces you can take home, huh? - [tony] correct. these are all homemade on the premise. - [david] this is a crazy one, here. you gotta be an old-timer almost to remember the aurora meat sauce, huh? - [tony] correct. right. - [david] but you have it. - [tony] the former owner of aurora restaurant

t there say "hey, i miss that." come over here to alesci's and that's where you can find it. look at the guys back here. these guys are working back here. they're making sandwiches for everyone. we got all these beautiful cold cuts. i was reminded, when i walked in the store, every week you have a new bunch of banners up there and special sales. - [tony] yes, correct. we try to do a feature every week. we have lunch meat specials, cheese specials. - [david] i saw you had turkey out there for $2.99 a pound. - turkey breast for $2.99 a pound. - you're giving that away. - yeah, that we give away. that's to acknowledge our good customers and to bring people into the store. - [david] you guys wanna make a pizza at home, we always talk about that. they got all the makings for all the pizzas right here. also, you got a lot of great sausage here. no fennel in this sausage. you don't like the fennel. - [tony] no fennel. many people, for dietary reasons can't eat the fennel seeds. we have no-pepper sausage, which has fennel seed. homemade hot sausage with crushed red pepper. sicilian sausage with long green onions and sweet red peppers.

then, of course, italian mild sausage with coarse black pepper. - all these great great olives. here's the thing, over here. i tell you, i came in here one day, and i had to race a little old lady to this corner, because i saw there was one grinder sandwich left. i wanted to go like this to get past her. you know what, she was tough. she must be from the neighborhood, too, because what she did, she got right over here. where are the grinders? - the grinders are right in the center. - look at this guys, right in the middle, here. the famous grinder sandwiches and i tell you-- - [tony] the grinder, that's our signature sell. lous. it's got a lot of meat, a lot of cheese and the bread is beautiful. - [tony] thank you. that's our crusty italian bread topped with provolone and a sweet pepper relish that we make daily. - [david] you gotta fight a lot of guys to get on of them, big stack here. around lunch time they all sell out, don't they? - [tony] yeah, that's our signature. - [david] describe some of these platters you have out here, tony. - [tony] today we did a sampling of some of our specialty trays. here, we have our finger sandwich tray, which is 3/4 inch texas toast. - [david] those take three fingers to hold. - [tony] three fingers, correct.

with high-end italian meats, julienned, assorted imported olives, roasted red peppers, whole marinated mushrooms, italian sharp provolone and sicilian olives. this is served with crackers and bread sticks. - [david] too bad about those. those look terrible. this is our homemade cannoli. this is made with whole milk, whipped ricotta, our own blend of special seasoning that goes in, on a crusty cannoli shell. that i can sneak in on my kids. they say "dad, you bought the meatballs today." i get alesci's meatballs and i can sneak'em by the guys. they love these! - [tony] well thank you. thank you very much. that's a very popular item. - [david] who's this guy, back here, spooning the pasta? - this is fourth-generation, mark alesci. that's my son. - hey bud. - he's been coming here since he was about seven or eight years old, also, so we all started very very young. - check this out. look at all this food, here, folks. just beautiful stuff.

- [tony] these are our specialty pizzas. those are sold by the whole pizza or by the slice, daily. - [david] are these your girlfriends over here? - [tony] these are my girlfriends. this is our lovely family. this is my sister, my wife, catherine, my co-partner, my brother, frank, and my sister-in-law, kathleen. - we're talking about a family store in the neighborhood - [tony] yes it is. - an ethnic store, i can hardly call italians ethnic. to me, it's like family. i want to show you guys this. three for a dollar. - [tony] correct. that's our leader item. - [david] is it? - [tony] yes. that we run on special, every day of the year. - it's my favorite thing. - thank you. - then i run over there and i buy a whole bunch of that stuff. i guess that's why you do it? - well, we do it to lure them into the store a little bit, if you would. - well, it's some great bait, man. - thank you. alesci's on mayfield, in south euclid. - dave, thank you very very much. - another 56 years? - god willing, yes.

- [david] after the break, natalie's checking out some really,

have you seen rob portman's ads saying he's leading the fight against opioids? well here's what he's not telling you: rob portman actually voted against the funding needed for the program.

rob portman voted twice for budgets that threatened cuts to drug treatment programs. rob portman: can't trust him to tell the truth, can't trust him to be for ohio. afscme is responsible for the content of this advertising. i'm probably in one of my favorite places.

and that means "how are you?" - right. - learn something new already. i have judy with me. you started off as a chinese market, but really, you guys have a lot of different things from all different parts of asia. - right. because, when we started out, it was gonna be chinese, but then we didn't know we had more customers. it's philippine, japanese, all variety. india, vietnamese, so we have variety, everything. you probably have heard of before. a lot you can make different things. this is one of my most interesting spots of the store, that i have found. you guys have to see some of this. we have dried baby shrimp. this is literally, if you see, the whole, entire shrimp. same with dried anchovies. you got the fish head on there, and all.

is. - right. - what's that? - this is a very fine anchovy also. it's very very fine. - [natalie] are they baby anchovies? - [judy] baby, yes. - [natalie] baby anchovies. - [judy] you just put a little bit of olive oil, garlic, onion, stir fry and soy sauce. - where else are you gonna find this stuff, right? let's put those back in and i wanna move down here. they have quail eggs here. - [judy] squid. - oh, and the squid. we can't forget the squid. full squid, guys. - [judy] squid. for breakfast. - chew on that. - chinese people like that. - quail eggs. in this section, i thought that was the neatest thing that you pointed out to me. these are quail eggs. what do you do with these? just cook them like you would an egg? - yes, a lot of russia people, german people, they boil, they peel the egg and eat it like that. - eat it like a hard-boiled egg. - yes. - okay. all right. miso. we've heard of, probably, miso soup before.

- [natalie] check those out, compared to what you would buy in a normal grocery store. - [judy] they're fresh. - [natalie] it's fresh, they're bigger. they just look better. come check this out over here. do we want to show them this? - chicken feet. it's very expensive. you can't even get it anymore. - i think of a dog, maybe wanting to nibble on one of those. what would you do with this? - [judy] all chicken. - you cook it. - [natalie] soup? you cook them in soup? - [judy] you put them in soup, or you boil, then you eat it like that. - all right. - it's delicacy for-- - i could get lost in this place. i wanna go check out the rices though, cuz asian rice, in my opinion, is the best. - we have to show the octopus first. - oh my gosh! real quick, here, guys. it's heavy too. that's a full octopus, bundled up in a little container. all right, lot of different options, here for people to choose from.

sushi rice, chinese rice, brown rice, black rice, we've also got black rice. - [natalie] black rice? i didn't even know black rice existed. - [judy] this is all jasmine rice. if you want to make rice, you should use a rice cooker. that's easier. you get one cup of rice, one cup of water, and you don't do nothing, it's done. that's it. - that's what makes it taste so good. it's how you cook it, too. - right. - i need to get a rice cooker. that's for sure. all right, check mark. let's go over here now. - [judy] now we're gonna make sushi. - [ natalie] just because you love to eat stir-fry or you love to eat sushi, doesn't mean you necessarily know how to make it or where to get all the products. this is where you can get everything. sushi, you have the seaweed. - [judy] nori. then you have all the sauce. - [natalie] you even have the fish. - [judy] yes, tuna. - [natalie] that you would put on sushi.

and if you don't know, we got a lot of people that are willing to help you. - [natalie] that is the perfect part, because, i walk in somewhere like this, i might be totally lost. - oh, just ask us. we can help you prepare your dinner. you don't have to go out to eat. - all right, sounds good. well, keep that in mind. when you come in here, if you're clueless like i am about it, they'll help you out. - [natalie] from asia to south of the border, - [david] now this is interesting, huh. i'm not just talking about the drink, i'm talking about the location. i'm on lakewood boulevard, a place called la plaza supermarket. should call it super mercado, because it's a mexican market. what's cool about it is all these products are mexican products. you'll see them in mexico, maybe even south america. to help give me the tour, i found adrian. he's the guy, he runs this place, it's his store. - how are you? - i'm great. - good to see you.

- this a very good drink. it's made out of aloe vera juice, and they make it in all flavors. they come from mexico. it's something you can find here in la plaza. - look at this, i like all this stuff. even these soft drinks are mexican. - [adrian] we have a lot of drinks that come from all south america. different flavors, different brands that you can find. jarritos. bingo, which is a mexican drink. - [david] look, boing! - this is a guava drink. it's very flavorful, very good drink for you - that looks great. hey, when i first came in here the other day, i saw some great stuff in here, too, in the cabinet. - we carry a lot of the goya products in here. we carry a lot of products from south america. rio grande. - [david] green mangoes. - [adrian] green mangoes. all this comes frozen because it comes from far away. - from far away. - [adrian] a lot of people look for them. - makes for fresh stuff when you thaw it then, right? - right here, you will find the ... this is the banana leaves. they are frozen. they use them to make tamales,

will not be able to find in any other place. - how did you know this store was gonna be a great place to have a store? - well, the population of hispanics in cleveland is growing. we have a mix of everything, so we have to cater to all of them. - [david] i gotta tell you, you mentioned tamales a minute ago. when i was back there, i met a young guy, i think his name was junior. turned me on to some homemade tamales that cisto was making back there? - we make the best tamales in town. - i'm gonna go back there and show them to the audience. - okay. hey, thanks a lot. - thank you, thank you. - [david] i gotta tell you, this is like a trip out of the country, too. check it out. beautiful bakery over here. nice mexican cookies, mexican bread, really special stuff. here, junior. this is the guy. i met junior last week. how're you doin, man? - how you doin, man? what are these called, tamales? - tamales, sir. - [david] yeah, show me that. this is what i had here, the other day. cisto was making these. i just wanna show you what this looks like on the inside. this is just unbelievable.

- [junior] chicken. we made chicken, pork, and chili and cheese. - [david] just like this, you just steam it and microwave it and it's just so delicious you can't believe it. i see you got a bunch of sauces. what's on this tray? - right here, we have a cactus salad. - [david] cactus salad. - [junior] yes, yes. onions, cilantro, tomatoes. it goes good with anything you put on the grill. - [david] you put that in your fajitas, maybe, huh? - [junior] yes, sir. - [david] how bout these other salads.? what do you got going on in here? the green salsa, the fresh guacamole, the fresh chunky salsa. we also have fish ceviche and shrimp ceviche. - [david] what's this? - [junior] those are pork rinds. - [david] pork rinds. - [junior] like the ones you find in the package, but these are fresher, without the gas or any of the air in it. - that's great. what are the big ones for, back there?

- really good. you got different kinds of these, huh? - yes, sir. these are the meaty ones. those has more meat on them, they're bigger. these are smaller, for snacking. - [david] little crispy devil, i'm gonna steal that one right now. you can get a manicure here at la plaza supermarket. real pig right? - junior] yeah. - [david] real pig's feet, how bout that. don't see those every day. i'd never seen this, junior. what's this green sausage? - [junior] that's green chorizo. it's made out of cilantro, jalapenos and tomatillos. it gives it the coloring, and the taste. it's a little bit spicier than the real one. - [david] you got all this great sausage here, and then, down on the end, boy, look at this beautiful meat. cisto does a beautiful job here. it's his recipes, huh? - [junior] yes, all of his recipes. - [david] take me to school

nt of me? - [junior] well, this casing we have marinated leg quarters, chicken quarters, we split them in half. homemade adobo. we also have chicken fajitas. - [david] just take it home, throw it in the skillet and go to town, right? - [junior] yes, sir. we have beef fajitas, the whole beef steaks marinated also. these are a different type of marinade. basically, salt, pepper and lime juice, and oil. it gives it that brown coloring and people tend to think it's gone bad, but it's just that the lime is going in the meat. - yes. - [david] here we go, man. talk about homemade mexican. you don't have to go all the way to mexico. it's la plaza supermarket, on lakewood boulevard, right? - yes, sir. - i tell ya, next time i come here, i'm gonna take you guys to the vegetable department because you're not gonna believe it. some cool cactus, really great peppers, a lot of great stuff. hey, thanks a lot junior. - all right, thank you. - [david] see ya, man. - [david] you don't see these every day. - right, this is our yucca.

today, you can click in

cleveland clinic is here for you, anytime, anywhere. find your way to the best care, at clevelandclinic.org/access i know you! [laughs] welcome! hi! we're your neighbors. we live across the street. thanks for this. i see you've got time warner cable like the rest of the hood. genius. yeah, they offer tons of free hd channels. and you can record six shows at the same time. and with the super fast internet, entertainment nirvana! wow. nirvana. switch to time warner cable for $89.99 per month, you'll get free hd channels, 30 meg internet with no data cap, and unlimited calling. call now. looks like you're all hooked up. game's about to start. let's do it. we're watching here? oh yeah. ohh. how about you and i go watch my favorite show? switching is easy. you'll get our exclusive one-hour arrival window, a money-back guarantee, and there's no contract to sign. oh you've got the twc phone. it's unlimited calling to like half the world. including mexico, canada, india, european union. yeah.

don't! ah! it says...fragile. get tv, internet and phone for $89.99 per month. plus free installation, tv equipment, and epix included. call now. look at all the great stuff here, man. tortillas, and look at the list here. look at all this. i have a hard time reading this list. i know i want some of this stuff, but i'm not sure what is what. - that's why i found rudy. rudy knows what's going on here. i'm gonna take you into the area that's probably the most foreign to me.

how you doing, rudy. - hi david. nice to see you again. - you told me that even though i don't speak spanish or i don't know much about mexican food that you can help me out a lot, huh? - definitely. that's what we're here for. one of the things we pride ourselves, here, is that our people are really good, really outstanding, as far as customer service. we have a lot of clientele, because we're by the lakewood community, where about 90% of our clientele is not hispanic. - they're not even hispanic. that's why you put some of these things out, like this. - [rudy] mm-hmm. for instance, this is our agua de jemaica. this is jemaica. this is actually a flower, and it's a hibiscus tea. - wow. - it's really good for the joints. what we do is we give'em a recipe. - [david] you mean old guys like me should be drinking this stuff. - [rudy] i drink it. i drink it on a regular basis. - [david] look at this stuff. - [rudy] that's our tamarindo. that's also a drink. - [david] this is a drink? - [rudy] yep. you're gonna end up boiling the seeds. you gonna make another tea out of that. - [david] tamarindo. - [rudy] tamarindo. - these look like smoked peppers down here?

some of our other chilis on the other side, the chili anchos, you can make different types of salsas with them. depending on the type of chili you use, and how you boil them, how you cook them, also creates the hotness, the texture-- - depth of flavor. - the depth of the flavor, exactly. we offer you some recipes so that you can have some examples-- - beans, of course we know what beans are. - our black beans. - what's this? it looks like something from my kid's toy chest. - this is actually a chicharron. this is going to turn into a crispy, - [david] really? like those chinese things. - [rudy] exactly, that's what they look like. - hey, i wanna show some people some stuff down here. i know that we could talk about this stuff all day and that's why they have to come to la plaza supermarket themselves. plantains. - we've got plantains. - [david] i try to make those. i mess them up every time. - [rudy] a lot of people also look at the plantains, and they look at these that are all bruised up like this. this is actually what you're looking for. - [david] that's a good one. - this is a good one, because it's nice and soft still.

depending on if it's real yellow-- - [david] you've got to have some guy tell you, like you. i'm glad you're here. - you fry them up, they come out really nice. - this is what you light in the backyard to get rid of mosquitoes? - [rudy] this is piloncillo. this is actually a sweetener. - [david] oh, like sugar. it's like a brown sugar, correct. - [david] here's what i wanna show folks at home. the avocados are ripe, they're nice. - [rudy] we have some nice avocados over here. always got fresh product. - [david] yep. those are nice. you don't see these every day. yucca is a type of potato. - you can say that again, yucca. - it's very popular, it's a staple actually, for the mexican community, for the hispanic community in general. this is really nice right now. the yucca and the malanga. - what's wrong with this thing here? it looks like this is a vegetable, ow, it's prickly. - yeah, you gotta be careful with that. - i was gonna make a joke about it. it's really prickly, isn't it? - that's how you know that it's fresh.

some people like to eat it fresh, like that. you can put it in your salad. this is almost a type of avocado. - rudy, what's wrong with these? - no, these are great. - they got specks. - these come in the green form and they also have a red one. the redder ones, the darker ones, are sweeter. that one you can eat like a fruit, this one you put in a salad. it's almost like the nopales. - [rudy] these are nopales. - [david] can i pick that up without getting injured? - [rudy] these are cactus. be careful. - i had this in puerto vallarta with corizo and eggs in the morning for breakfast. - [rudy] chorizo. - [david] chorizo. - [rudy] yeah, c-h sound. - [david] see, you even learn a language here. chorizo, not corizo. - you dice it up in the salad. a lot of people like them also with the peppers. with the different types of green peppers, especially with the red and the yellow. they bring out a nice flavor to it.

for your body. - [david] my joints are gonna be in good shape after coming here. - if you ever want some, we do have some that are already diced up for you. - ready to go? - ready to go. - okay, here's my big question. if the people that watch new day cleveland come over here to the west side. what's the name of the street out here? - this is lakewood heights road. - lakewood heights road. ask for rudy to show them. you're gonna help them out with all this stuff? - we'll be more than happy to help them out. - the same treatment you gave me? - even better. - i love ya. - thank you, david. - thank you. show them that. that's insane. - [david] coming up, hey, it's a loaf of bread

dear fellow citizen, hunting treasures with my daughter is wonderful. because before i'm ready, she'll be off to college. i want to help her pay her way there, like i do for my son. call 1-866-999-0128 as a leader in student lending, we have student loan options that others don't. if you have a question about student loans, ask me. sincerely, michele wright fellow mom and fellow citizen. call 1-866-999-0128 to apply now. fellow mom and fellow citizen. i got shot down over vietnam and spent eleven months in a pow camp. what donald trump said about our members of the military being captured is a disgrace. he's a war hero because he was captured.

ory, the odds might be against you being able to come home. donald trump doesn't understand the weight of sending americans into harm's way. he's unfit to be president. priorities usa action is responsible for the content of this advertising. well, you are gonna need a whole new roof. so, the next thing is, i'm gonna make you out an estimate with no real details on it at all. then, you're gonna give me a whole lot of money up front.

alright? so, go ahead and get out your checkbook and make the check out to me, because there's nothing suspicious about that. unfortunately, it's never this obvious. that's why we're here. dedicated to protecting ohio families against frauds and scams. file a consumer complaint you really feel like you're in an authentic german house. we're at hansa. did i say it right? - yes you did. - i have boris here with me, the owner. pretty neat place. really, one of the biggest things that you guys have, that you bring in, is all of the nice meats and cheeses, right? - that is correct. that is correct. - what all do we have here? - well, right here we have a very nice product,

we are very proud that we were able to bring it back to the states, since it was not allowed for about 10 years due to the fda regulations. it's been back now and it's well accepted. then we have cheeses from holland, germany, france, sweden, italy. - [natalie] you cater to a variety. if people want to come in here and they want some of their homeland food, it's really from a variety of different places. we have people driving hundreds of miles to shop. pennsylvania, michigan, as far as new york around the holidays. we get people from new york especially for christmas. we really have, definitely, best selection on german christmas novelty items.

- yes. - this is just a small, what do we have here, a whole wheat sourdough. - yeah, we have-- - you guys have to see this one. show them that! that's insane! - [boris] this is the really true, original bread, the way they bake it hundreds of years ago in a stone oven. it's not baked in convection oven. that is a 10 pound loaf. you don't have to buy the whole 10 pounds, of course-- - hi, that would feed a-- but it's true, original german rye bread, baked from our baker out of toronto, canada. - you could feed a village with that kind of thing. - yes. they use spring water. - what are some of these that you have sampled here? - [boris] what we have here is gyulai. that's hungarian-style sausage. what you have is mild. next is hot.

i'm very proud of this bratwurst. it's made by stiglmeier in illinois. - stuffing my face, here. is there maybe some, oh yeah, put a little sauerkraut on it. just for a taste. - that's amazing. oh my gosh is that amazing. these are things you're not gonna really find ... - [boris] no, you're correct-- - [natalie] in other places. - [boris] you won't find them everywhere. you will have hard time finding them at all elsewhere. that was amazing. i think another thing that's really neat is you guys have over 100 selections of german beer. - [boris] yes, we do. we were nearly up to 200 different beers. obviously, we're scaling down for a valid reason, and i can explain perhaps later, we need more room, for what we're planning to do. that's why-- - well, let's get into it. i wanna know. what's gonna be happening? what can people look forward to?

- [voiceover] three, two, one, . - [boris] hopefully, we will brew by before the end of this year, the oldest tradition in america, lasko, since 1825. - older than any other beer brewed. - yes, by 40 years, we beat yuengling. - 40 years, how bout that! - can we come back and check it out, once it's all done? - i'd be glad that you would be the first to taste our beer. - no problem. - [natalie] sounds good. you got a deal. thanks for having us. - thank you, no problem. - [david] look at that. - this is a falafel sandwich. - [david] falafel, falafel.

- meat pie. - [david] welcome back to new day cleveland. it's our very special ethnic market show and we are at aladdin's baking company, right on carnegie and right down town. right across from the stadium where the indians play, so it's easy to find. here's jean.

- good. how are you today? - i am excellent. it's a fabulous place. they totally remodeled this place, if you haven't been here in a couple of years. it is fantastic. all the old-school pastries, though, huh? - correct. all the baklawa, some with cashews, some with walnuts. we make all that stuff here. it's made daily. we have the date with the sesame. you have date with pistachio, it's called a tamara. - [david] i see some of the customers, too. you said, "oh, that customer's been coming here forever, "for a long time." huh? - correct. this gentleman here, been coming here forever. - must be good stuff. - [jean] she's been coming here. thank you. over here, too folks. look at this. there's some beautiful salads, here. you can come in here and you get pre-prepared salads all ready to go. - [jean] it's all made daily. we have grape leaves, meatless or with meat. the greek salad, potato salad. - [david] as you continue down the case, look at this. we've got three kinds of feta cheese in here. we've got the greek feta, french feta, bulgarian feta. what 's the difference in those? - [jean] the saltiness. the french is the most smooth of all of them. - [david] the smoothest.

they're good for salads. you put them over the salad. - [david] delicious. look at this folks. check this out. tell me a little bit about the pastries in these trays. people can call ahead to get this, huh? - yeah, we do catering, and that stuff is made here. this is large tray of baklawa that we make here. we make them in smaller size. see, some has pistachio, some has walnuts, some has cashew. here, you can see the spinach and feta. we have a plain spinach. we have feta cheese pizzas. here are kibbie balls. - [david] look at that. - [jean] this is a falafel sandwich. - [david] falafel falafel. i love all this stuff, huh. - [jean] all this stuff is made here. you have fried cauliflower, falafel, grape leaves. then, the taboulie, the hummus, and the baba ganoush. - [david] okay, here's the secret to it. you say "made here". you keep saying "made here". this is the place, wherever you find that aladdin bread. that beautiful pita bread. it's all made right here. you see the big rack here,

ace. it is really wild to see that run of pita bread. like balloons going through there, huh? - [jean] correct. that's the balloon effect. we bake it so fast at high temperature, the steam has no room to escape. that's why it puff ups the bread. - [david] this is what's cool about this place, too. you got all the cheeses here, that you can imagine, huh? - [jean] correct. all kind of cheese. we have norman koury, our retail manager. he's in charge of our retail area. - norman brought out those trays. norman brought out the trays, folks. he's the guy. if you want to get some phyllo dough, this is the place to get it. - [norman] yeah, those for the baklawa. - this is for the baklawa. - that cheese, this one have one kind of hot sauce, and mint and sumac and it's very good cheese. spicy. - hey, check this out, too folks. i wanna tell you, there's a big church next door. they're open on sundays, so they're open seven days a week, and on sunday till 1:30 in the afternoon. this is why, because a lot of folks come here. norman hooks them up. he's in charge of the retail store.

just check it out. this fantastic? it's like the grocery store you'd find in lebanon, maybe. - [jean] correct. we have turkish stuff, we have arabic stuff. we have lebanese stuff. - [david] it is beautiful. you even have the tea, you got the coffee, you got it all. you can come in here for lunch. you come here for a snack. come here for a party tray. you'll hook yourself up. whenever you go to the store and pick up a package of aladdin's pita bread, you know exactly where it came from. thanks to norman and jean. - thank you very much. - aladdin's baking company, on carnegie, right near 9th street downtown. we have a whole lot more of new day cleveland coming your way.

new meta daily heart health. it's clinically proven to help lower cholesterol. and having lower cholesterol is something to celebrate. wow. he's got some moves. yeah, he does. r cholesterol with new meta daily heart health. i've been told, is a must stop when you're talking about different ethnic foods. we're at gallucci's italian market.

ray, i already can see so many things that i'm so interested in finding out more about. this is amazing. it's huge! - well, thank you, and welcome to cleveland, by the way. - thank you very much. - [ray] we're glad to have you. - again, it's my first time here, and i think i'm definitely going to be visiting this place a lot more. - well good. - one of the most popular sections, it appears. - right, this is our deli, where we have all our cheeses. we probably have a hundred different cheeses, mostly from italy. we also have some french. ses, for example is, you go to an italian store and you ask for parmigiano reggiano. we not only carry that, but we carry a fresher one that's just for eating. we carry a stravecchio, which is 3 1/2 years old, that's more of a sharper taste. we do that all the way down the line, even with our different meats and salamis. - so you pick one thing and you have a variety of that one thing.

you're dealing with experts. you're dealing with someone who is very very fond of food and has a great passion for food. - [natalie] what are some of the things that people can get here, that they're not going to necessarily find somewhere else? - for example, if you look right here. they could get rezala, which is a cured beef. they can get speck, which is a prosciutto, but it's smoked when it's cured. we have four different kinds of pancetta. we have probably 15 different salamis. - i think what seems so appealing, too, is that your prices are really reasonable. - the reason for that is that we buy a lot of our stuff direct. we cut a lot of middle men out. the lower we buy it, the lower we sell it. - all right, well i know there's a lot more that i want to explore. can we go check out some of the other areas? - sure.

round, i can't help but notice all of these old pictures. you guys have been in business forever, it seems like. - [ray] 100 years. it was 100 years last june. - [natalie] your grandfather? - [ray] my grandfather started in 1912. then my uncle, and my father. then myself. - [natalie] you guys have had some different locations. started off, it was just a small food cart, right? - [ray] well, he started off in a cart, then we had a store on 424 woodland avenue. we were there till 1988, and then we moved here. - this is, i'm sure, the biggest location yet, right? - yes. - speaking of the biggest, check out this section of olive oil. it's huge! it goes the whole way down. - well, there again, we just don't carry a couple brands. we carry several brands, and there's reasons why you have several brands of olive oil. tuscan olive oil's better for finishing,

laudemio's one of the top olive oils in the world. there's only seven producers in the consortium. - there's a wide variety as far as prices go, too. you can probably get some on the lower end, then when you're talking about the top-of-the-line stuff, you're gonna have to pay a little bit more. - we even have our own private label. this is actually a california oil. california is doing some amazing things with olive oil. they're really starting to scare the italians. - i heard you guys even bottle - [ray] yes we do. we have a pizza sauce and we have a spaghetti sauce, which is my mother's recipe. my mom's gonna be 88 in july and she still works here every day. - three pepperoni, hon? - [ray] she beats me here. - all right, i know you have a huge wine selection. i wanted to go see this. - [ray] we have french, we have california.

- i think i would automatically assume i'm gonna have to pay, automatically, 100 dollars for a bottle of wine, because it's the specialty store. there's some wine prices that are really reasonable, too. - [ray] well, the thing is, anybody could sell you 100 dollar bottle of wine that's good. it takes some doing and some expertise to sell you a 10 dollar bottle of wine that's good. - so true. on top of the wine, you guys have a great bakery. - [ray] we do. we have a lot of pastries, a lot of cakes. - [natalie] we're talking about pasta. i hear there's great homemade pasta that you guys make. - [ray] we have a gentlemen, paul ferrara, i think he's 83, who makes our pasta. he's been making it since he was a little kid. his family had a pasta business. - come stop in. you can even get your own sandwiches made, right here, fresh. so much to see. i'm definitely gonna be back.

- unbelievable. the food is just wonderful. i love italian food and the thing i love about this, is you're going to a specialty market, but you're paying prices that are really reasonable. - you know, i had a lot of fun at these places, too. i went to alesci's, i went to the mexican place. you went to the chinese place. after you go to all these places, all i can say is "plop plop, fizz fizz". u know what that is? - oh what a relief it is? - alka seltzer. because you eat so much stuff, it's just crazy. i hope you guys had a great time watching this show. you had a good time, right? - absolutely! it's so much fun to do this kind of stuff. you learn something new all the time. - let's keep on doing it. i'm david moss. - i'm natalie herbick. - i'll see you on the next

- zai jian. - what is that? - zai jian. - zai jian. good bye.

dr. oz: people always talk about going to heaven. this man says he died and went to hell. did you see the devil? his incredible journey to the dark side. how did you make your way back? his fascinating account you'll only hear on our show. then, she died and went to heaven. you were without oxygen for about 10 minutes. back from the dead. everything. >> the after life is a real place. dr. oz: coming up next. today's show will make you question everything you know about life and death. we have studied patients on this show who have died and claimed to have seen heaven. they have all detailed accounts of what heaven is like and who they saw while there. but never in the history of this show has anyone seen hell. and come back to talk about it.