he's back now, as a hydroponic farmer, growing greens for the inn. >> dwight budden: yeah, there's our> hayward budden: not too much. ( laughs ) >> wertheim: beyond the kale, new culture is taking root. futuristic-looking studios now speckle the landscape-- part of shorefast's ambition to bring artists-in-residence to fogo. and back at the inn, a chef turns cod into haute cuisine. >> wertheim: if your dad saw cod with magnolia oil and sea foam-- >> cobb: and porcini. >> wertheim: and porcini-- >> cobb: cini-- yes. ( laughs ) >> wertheim: what would he say? >> cobb: yes. first thing, he'd say, "can you really eat that?" >> wertheim: you can do more than eat cod; you can fish for it again. now that a decades-long ban has been eased, fogo island's fishers are back hauling cod. we ventured out of fogo harbor with brothers glen and jerry best-- the fifth generation of their family to harvest these waters. >> glen best: you go east, your next stop is ireland. >> wertheim: ireland? >> glen best: we're not going there today. ( laughs ) >> jerry best: hand over hand, like that. all right. >> we