were you all born here in san sebastian? >> most of us.ed by the green mount taiains and the blue sea. almost any day of the week, you can have fresh food. >> there is one thing my dad always said, we don't have money to go on holiday or buy new shoes. but food? always. >> who cooks? tonight it's pable. prawns with green sauce. >> we don't like herbs or spices at all. the most we use is garlic. because people have the idea if you add many spices and herbs to something you're cooking here, you might be suspicious about maybe it's not so fresh. you want to take this food and put in another country, maybe moscow, maybe new york, it's impossible to cook in this way, and people don't understand. >> now, someone i was talking to yesterday had a theory. she said the men talk about the difference between things, the difference between this bicycle and that bicycle, the difference between this bicyclist and that bicyclist. and that this is an innate part of the basque culture. >> i don't think it's exclusively here, i think it's just something that

♪ ♪ >> xavier: we are in the basque country in a place called pasaia near san sebastian.sh ] >> xavier: the basque ships in different times they were the top of the maritime technology. because of that they could face the big challenge of the ocean. this is a very old tradition. you see we have a very old language, we have a very old culture and that culture has been always looking at the sea. ♪ >> anthony: according to my basque friends, the basque discovered america and didn't tell anyone. >> xavier: that's right. >> anthony: and who would they tell? >> xavier: well they didn't want to attract the attention of other fishermen, that's the reason. so, you see the maritime official history has been written by kings that wanted to claim something you know like, like this is mine, this is mine and i want everybody to know that. fishermen they did the opposite thing. that's why now the psychologists are finding evidences of our past and that's very important for us. >> anthony: xavier agote is a shipwright and founder of the basque maritime heritage museum, where he works to

more about better breathing at mybreo.com. [ singing ] >>> this place about an hour outside of san sebastianic and most loved by chefs restaurants in the world. it is in every way extraordinary. >> some times with chefs we sit around around we play this game, if you had to die at one restaurant what would you last meal -- what restaurant would you like your last meal. they were coming up with restaurants. i said what about that? they said you're right. that one. it's so perfect. my lunch companion is my old friend. with her father she runs with her father the original group of 12 and the man who first showed me, well, everything in san sebastian. your dad's first job was at the maria. started there? >> 16 years old. ice cold. otherwise i was in trouble. >> what did they do that was different? >> they tried to modernize traditional food, make it less heavy, less greasey, that sort of thing. >> and this man, victor, is a legend. she he is a master of what looks simple but is in an almost japanese way perfectionist in his treatment of local ingredients. he cooks everything from charcoal from hi

even the bad restaurants in san sebastian are really good. >> you can't go wrong.ut such an emphasis, almost an obsession, on high quality and the freshest of ingredients. >> yeah. >> why do you think there's that influence there? >> we asked people about this, and they kind of shrug and say it's always been like this. the basque like to argue about the differences between things. they'll argue about the soccer game or their traditional sport. >> they're competitive, then? >> the difference between -- not something they like to talk about. that prawn is very good. but that one is much, much better. they always lived close to the sea and traditional made their living from the sea, so the seafood in particular is staggeringly good. >> i know that you were able to visit with a basque chef, juan marie arsoc, a huge figure in the culinary world and to you personally? z >> since the passing of my father many years ago, i've become close to this chef. his daughter also a chef. in a lot of ways -- he would prefer to be called my older brother, i think, but i see him as sor

[grita] lucero: mi san sebastiÁn. alan: un encuentro con Él. lucero: fÍjate. hicimos un disco.z escribiÓ la canciÓn de la letra de una guitarra que me la regalÓ. luego, se la regalÓ a mi hijo. la mandÓ con un amigo en comÚn. la guitarra se quedÓ en manos de juan manuel. karla: un gran regalo. tienen algÚn ritual? lucero: no. yo, particularmente, casi nunca tomo alcohol. no me gusta mucho. creo que joan sebastiÁn tampoco tomaba tanto. sobre todo, cuando grabamos el disco. muy normal. venÍa mi madre. para los conciertos en vivo era super fÁcil. hablÁbamos. muy de cuates. alan: a ver. hablando de cuates. 18 de enero. lucero: del 97? [risas] alan: esta echando a perder. lucero: mi boda. [risas] nuestra boda. en el 97. hace 20 aÑos. alan: increÍble. lucero: el tiempo vuela. nuestros hijos son un gran regalo para nosotros. alan: me acuerdo. paralizaron mÉxico. muchas partes del mundo. televisar la boda. era la primera vez que se podÍa televisar una boda de esa magnitud. paralizaron mÉxico por completo. lucero: el rey quien fue de -- ¡quiÉn fue de -- ranking fue de 54. cuando nos hici

activista que rescato de un prostÍbulo a las dos menores que aseguran que el fallecido cantante san sebastiÁn

sebastian, cnnmoney, new york. (pam) happening now: police looking for the criminal who ransacked a daycare in san jose...the damage here ... families now forced to find somone to care for their children until the business can reopen. kron4's hermala aregawi spoke to the owner of the facility.. this was the scene joyce brown walked into at 6 this morning. broken windows.shattered glass. office trashed.and toys and diapers senselessly thrown all over the place.joyce brown/owner and director, tomorrow montessori: it's really overwhelming. i have a wonderful community of families and parents here. we've been here for 16 years. and to just have it maliciously destroyed. it's just devestating to me and also to have to start calling over 100 parents and telling them i can't provide care to their children today because somebody did this to it. it's just. it's not okay.thursday was supposed to be a special day for the 111 kids at tomorrow montessori. a big end of the year star wars day party was planned.light sabers and spaceships ready to go.a treat for all the kids learning their alphabet.now that party is on h

ademÁs san angelique boyer revela lo quÉ mÁs estrella rgs y no te imaginas cÓmo reacciono cuando le preguntaron por la esperada boda con sebastiÁn doctor, y hoy hablaremos de un tema que a pesar que llevamos hablando de esto muchos aÑos los cigarril s cigarrillos, hay que seguir hablando de esto, muchos que siguen fumando, el cigarrillo una de las primeras causas pref nibls de muertes, hay gente que lo logra, pero hay personas que tratan hasta 30 veces, hoy estÁ conmigo el epd mÍo loidemiÓlog cigarro. >> primero hay que poner una fecha para dejar de sumar, siga una fecha, ponga en su calendario como recordatorio de que esa es la fecha que quiere empezar a dejar de fumar. >> ese es buen punto, yo voy a dejar de fumar en un aÑo, eso no funciona, si es por ejemplo el 9 de mayo, hÁgalo dÍas antis para que sepa que tiene que dejar de fumar, ¿quÉ mÁs podemos dejar en el refrigerador? >> ¿quÉ los motiva?, su salud, quizÁs el costo de los cigarrillos, sus familiares, sus hijos, ustedes quizÁs es un atleta y quiere tener mejor cuerpo, lo que sea que usted lo motive, por favor pÓngalo en su nevera ly lo va a motivar. >> en el refrigerador