tv Nomad With Carlton Mc Coy CNN May 29, 2022 10:00pm-11:00pm PDT
and this place seems stronger because of it there is a unity in the diversity here. not to mention the food is phenomenal. i'm super impressed with toronto. like i literally in my head, it's this place i keep saying why haven't i been here before? i'm on my phone texting everybody i know in the food scene going "dude, you got to come to toronto." delta is a word we use pretty often. often to explain blues music. but i don't think most people know what the delta is. the delta is arguably the most significant agricultural area in america. this area alone is single-handedly responsible for the economy in the u.s. for a very long time, and that's because of this river. and it still continues to be this sort of powerful force that dictates a lot of how america
operates. the concept of southern hospitality still exists here. no matter what color you are, what political party, there is a warmth here where people want you to come in. they want to show you a part of their culture they're proud about. they call it the mighty mississippi for a reason. i think that goes beyond the current. it's about the impact this river has had on what we become as a nation and what we decide to become as a nation. i'm carlton mccoy, raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. i'm a nomad, driven to move in and out of different cultures, different worlds. to celebrate diversity by embracing what makes us both unique and the same. after all, we carry our travels with us to our next destination. that's what life is all about. let's do this.
i grew up in washington, d.c., raised by my grandmother who is from virginia. so i always felt i had one foot in the south. but as a young child, i was taught to fear the south a little bit because of the deep scars of our family's past. it's very easy for someone who was raised in the black community to come here and feel very negative thoughts about driving through cotton fields. you know, i know how i'm supposed to feel looking at the cotton field, but i don't feel that way. i quickly switch to i'm really intrigued about how these people live here. you know, so to me, i have turned that into curiosity. what's your life like? where do you shop? where do you go for a beer? when you want to connect with the family, where do you go? the mississippi delta, a huge incredibly fertile region that sits between the yazoo and mississippi rivers. this is the birthplace of american culture. the food, the music, deep religion, it all started here. much of it created by my african american ancestors.
i think most black americans, including myself have a deep sense of connection to the south. so i'm here in mississippi as sort of a pilgrimage, to find the roots of the things i hold most sacred. i'm starting out in the middle of nowhere, lorman, mississippi. here at the old country store the legendary author davis is cooking up his friday chicken and getting ready for the afternoon rush. >> they call me mr. d. i am the chicken cooking king. this old building is over 100 years old. it's old country style. i bought this old building for a song and a dance, and i've been dancing and singing ever since i bought it. >> the buffet is very dangerous. there is no portion control. >> i'm ready to dive in. >> this is my first meal in mississippi. so i'm going with the classics, fried chicken and collards, cornbread and sweet potatoes. >> you know you're in the right spot. there is no marshmallows or yams.
even though i grew up in d.c., i'm felling right at home. this is the food my grandmother passed down to me. are those pig's feet? >> right down to the pig's feet. >> chow time. this looks incredible. >> this is going to be magical times for in mississippi for us. >> this is nick wallace, a prominent mississippi chef, who much like myself learned to cook from his grandmother. you have your accouterments right here. do you need anything? >> just some vinegar. and hot sauce. >> i have heard great things about nick and i'm eager to swap stories and get his take on mississippi. >> you know, when i went to culinary school, my sister used to overnight me chitlins. the first time i warmed them up in the dorm room, they thought we had brought some live dock. >> i'm sure. >> into the dorm room. most people are like how can you eat something that smells like that? but if you go france, you eat some of the cheeses they eat, and the same thing. >> i grew up cleaning them. >> ah, the worse. you grew up in mississippi?
>> i grew up in evers, mississippi on a farm. >> now you and i were really blessed to be raised around our grandmothers. >> yes. >> who gave us that inheritance of cuisine. what do you say are the key parts of what makes a plate of food like this is mississippi? >> mississippi food identity to me is eclectic. the soul is there. we have french techniques. honestly, i taste trinidad flavors, but it's so many eclectic bites and bits about this whole plate of food right here that i completely love. i know i'm in mississippi. >> mr. d is well-known for his fried chicken. but man, these pigs feet are the real deal. i rarely have had them this good outside of my grandmother's kitchen. at what point do you have to say you know what? i really want to focus on the food i was raised on and cooking that? >> you know, when i started getting outside of mississippi and started cooking my food and letting mississippi ingredients travel with me, i had no idea
that mississippi was, you know -- >> that they gave a shit. >> it was just so awesome. mississippi is still not noticed as a food state. >> why ask that? why do you think that is? >> i think maybe for some of the bruises and all we have received in our past, you know. we're right next door to new orleans. >> yeah. >> it's great. it's a food state. >> maybe if you all just had a couple of streets where you served really tall blended drinks and black out on the streets. >> that may work. >> hello, sir. how are you? >> i'm better now. that i see you. you brought your appetite with you today? >> we got it. >> i bring it everywhere i go. >> let me tell you, i hate taking advantage of a guy bigger than me. but today is your day. love to give you something special today to remember me by. it goes like this. ♪ my grandmama was a cornbread cooking queen ♪ ♪ grandmama was a cornbread cooking queen ♪
grandmama, grandmama, grandmama was my cornbread cooking queen hey hey, two piece chicken and a biscuit, get it while it's hot ♪ ♪ two porkchops and a biscuit, get it while it's hot ♪ ♪ my grandmama, grandmama, grandmama, grandmama, grandmama ♪ ♪ grandmama was my cornbread cooking queen ♪ >> thank you. thank you. [ applause ] >> good job. >> love it.
>> so you know that thing you do when you land in a new place. you're excited and you go a little hard on the paint on night one, forget to pace yourself? yeah, that's what i'm doing right now, jumping in with both feet. nick and i head over to natchez, play a little cards on the river. >> my name is calvin darnell mcknight jr. from natchez, mississippi. i was born and raised here. me personally, i go to the casinos, it feels like i'm walking into the coliseum. the romans used to right before the big battle, they kind of rushed. you walking in, and the blood start pumping and adrenaline, because i feel like tonight is the night. i'm going to make that happen tonight. the interactions i have with my cousins. people have so many different vocal animations when they win or lose, it feels like to you that you're in a boxing match with them. they had 20, you had 21. oof, it feels like i did a left hook on them.
y'all want to get in the game too? >> y'all want to see professionals now? >> sure. show us how that's done. >> you're hyping yourself up. because i'm about to lose all the money that i've made on this episode. >> all right. >> good luck, everyone. >> good luck, everyone. >> ahead of you here. >> all right. we got an 8. 14. too many, too many. >> there is nothing worse than losing money. >> see, i don't feel like when y'all lose, i feel like i borrow it for an extended period of time. >> do they keep you those lines in orientation to keep you motived? >> a lot of times it's more of an experience. >> yes. it's about the experience, man. >> you may not be able to pay that mortgage. >> but you had a great time. >> you're having a great time right now. so calvin, you from mississippi? >> born and raised. >> in this town? >> born and raised. i ain't going nowhere. >> what do you love about it? >> family. everybody close, you know what i'm saying? 13.
>> grandma is here as well? >> yes, sir. >> this is what happens when i distract you. keep talking. everybody from mississippi and look at their chips and look at my chips. >> it's the experience, man. >> casinos are part of mississippi culture now. >> it is, yeah. >> this is the best place to come when you want to take somebody out to relax, get something good to eat, you know what i'm saying, have a good time. >> where do you tell them to go to eat? >> well, mainly to our buffet, you know what i'm saying, the bistro. >> he's on camera. >> the bistro, you know. it's this. it's the best. >> this guy is such a great bullshitter. calvin, i might have to hire you, man. put him in a tasting room in napa. sell the hole vintage in one day. >> taste a moscato all year. can all risk it a little bit. we're going all in.
>> all in, we going all in. >> this is very much going against every instinct of my body to save this chip. >> scared money don't make no money. let's go. give me your best card. ooh. >> ain't no good. a bunch of face cards in there. >> don't do that, calvin! don't do that, calvin. >> i thought you liked us. >> come on. he took us good, man. >> you took yourself. >> as long as i can provide people with the experience, i can sleep well at night. "nomad with carlton mccoy" is brought to you by the all new lexus ls600. experience amazing. go to cnn.com/nomad. to discover more on his journey across the world, where food, culture and art collide.
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♪ ♪ walk with me, lord ♪ ♪ walk with me ♪ ♪ walk with me, lord ♪ ♪ please walk with me ♪ >> we're in mississippi. we're here in the delta. it's a really dark history of slavery, racism. you know, the question is can we continue to solve those problems and still make progress by reinvesting in these areas. can i celebrate part of the culture and still deal with social issues, not let the gas off the pedal there.
and i think we can. ♪ walk with me, lord ♪ driving through the delta, the difficult history of mississippi is all around you. but look beyond the vestiges of the past, and you'll find people creating a bright future. i'm meeting a mississippi native who has made it his mission to revitalize and restore the area, and have a little fun along the way. >> carlton! >> meet tate taylor, the hollywood director behind "the help," "ma" and "get on up". >> come on in. >> i'm honored to be invited to one of his house parties at loyola, his lovingly restored house. >> we have a slushy, house made margaritas. hey, fancy pants. >> you have a great haircut. we'll trade glasses later and see if anybody knows the difference. >> i made fried rabbit. >> it's like chicken fried rabbit. >> no. >> okay. so definitely not chicken fried
rabbit. it turns out tate's actually a pretty damned good cook. let me know if i can do anything. >> you can hand me a margarita. i'm not going to get drunk yet. >> the chair is there to keep me out of the way. >> john norris, tate's life partner and producing partner. but he is sort of getting in the way of tate's kitchen magic. >> i stay there and read. >> you're in the way now. >> tate is cooking up a storm. his rabbit is dusted in seasoned flour and deep fried to a golden brown delicious. or as we like to say in the kitchen, gbd. you want a sip? >> yeah. frog's legs. clean, trimmed, soaked in buttermilk until tender and cooked a la meuniere with butter, lemon and parsley. another classic. >> you got to have this. >> and this is a tate taylor party. so of course a little caviar. an acquired taste that i have undoubtedly acquired over the years. he skipped the fancy-assed
bellini, with potato chips. >> i'm glad you do it with something socially acceptable. >> guys, this is carlton. >> hi, carlton. >> hi, guys. >> his impression is impressive. in addition to preserving multiple buildings throughout the natchez areas, they also convinced hollywood studios to let them make their movies in mississippi. it's a culmination of work bringing attention to the state they love. >> when we came here and started to do what we do together, make movies, all of that economy you bring in and jobs has an impact on this community. suddenly was oh, wait, quo we don't need to be in new york and l.a. we can actually be here and have an impact in a way that spiritually resonates. >> so what was sort of the driving force behind? you could have filmed these movies anywhere. >> what happened was i fled mississippi like anybody in a small town thinking you've got to go chase big lights, big dreams. >> yeah. >> and i went to lived in new york and l.a.
and then when i was making "the help," i wanted to film it in this state since it was the state, the stories on the backs of a lot of men and women who were from here. >> yeah. >> and legacy was here. and also, you can't fake mississippi. >> sure. >> and the actors could just feel being in the mississippi delta, you could feel the history. when there is thick history, you feel it. >> wyolah was built in 1836 at the height of slavery in the south. by meticulously restoring the entire property, tate and john have recreated a piece of living history, passed along, along the way. i got to ask, was this an actual plantation? >> this was a showoff doctor's house. >> okay. sorry. i can breathe easy now. >> no. a doctor is an irish immigrant. >> okay. >> and that was his office. >> so irish immigrant isn't taking care of this house by himself.
>> no, nobody was taking care of any house this size in america by themselves. >> so obviously there were, if not slaves, there were definitely domestic workers who were -- >> they would have all been slaves. >> yeah. >> wyolah is one of the most intact places of its kind in the south which includes all the original outbuildings, and there are two slave cabins. they were in such disrepair i had to make the decision do you keep it or do you erase history. and a lot of people said that i should just mow them over and plant bushes. but i thought it was the honorable thing to do to restore them because those are the hands that built this place. it's about 20 people living in each one. it's women and children. and if you'd like to, go on inside.
>> i've never seen a slave quarters before. so many people from where i come, they never come here. they think the stigma of dealing with something like this face-to-face is very difficult. but it's who we are. i'm very proud to be american. and any part of that is accepting it's part of ow history and moving on. i think that's what will make us a better country. so what's the response you get when people come to your home for the first time and see this? >> the misconception is by doing this you're glorifying the past. and really, what it is to show where we've been, what we've learn and where we need to go. i'll let school kids come here from the state to see it, see what it is. >> being able to walk through slave quarters, being able to see how these people lived in our country and what happened
here, i think it's a necessity to move on. so i think it's incredible that you did this. >> thank you. >> i know there has been controversy around tate and his film "the help," but i have to tell you, after spending time with tate and john, it's clear their efforts are having a positive impact on mississippi. we all know there is an enormous amount of work to be done in this country concerning race. basically, america needs some therapy. by confronting our dark history, we can set the stage for future progress. another place worthy of a second look is the state capital of jackson. as i'm learning on this trip, mississippi has no shortage of hometown heroes cheering it on. >> we're passing the alamo theater right now. i have just a special connection to this place. as a stand-up comedian, i've done all four of my stand-up comedy specials here at the alamo theater. >> rita brent is a force. born and raised in jackson, she
believes a city with soul has a bright future. rita grew up playing the drums in her church, went on to be an army corps drummer and a musician, only to give it all up for stand-up comedy. >> you're at work and you're doing number two, you got to hurry your ass up. you got to get in and get out before somebody see your shoes. can i get a witness? >> you're a hometown hero. >> yeah, the last show i did at the alamo was september 29th. it was called sip on this tea. i have some tea to share. the tea was i'm moving to new york, but also i'm coming out of the closet. >> one of the reasons we got divorced, y'all, and i'll be completely honest, i forgot to tell my husband that i like women. >> we're on farish street, once the hub of black entertainment and commerce, the signs of neglect are obvious. but the recently renovated johnny t's bistro is a beacon of hope. hosting live music upstairs and serving fantastic food down below. >> oh, that's me.
>> a specialty of mississippi and a staple here at johnny t's is fresh wild-caught gulf shrimp. on the menu today, rita's favorite, the house special, atlantic salmon, gulf shrimp, sated spinach over a bed of mississippi-grown rice, topped with a house-made crab sauce. and for me, shrimp and grits, local andouille sausage, button mushrooms, and those famous gulf shrimp. heavy cream and spices make up the sauce. heat that over some cheese grits and you know you're in the south. >> i'm a total fan boy of comedy. i love stand-up comedy. it's one of the hardest careers in the world. that was a bold move, decide i'm going to be a comedian. >> in mississippi. >> in mississippi. walk me through that process. >> there is a place called sweet 106. and there was a comedy show. while the other comedians were up there and i started getting chill bumps. and i swear, a guy poked me sounded just like barry white, you can do this. >> i would love to have a god with a voice that sounded like barry white. this isn't uber traditional southern.
it plays on it. >> one thing, it's good, period. >> it's good. >> what's your perception on sort of the difference between how people perceive mississippi versus what you know as someone born and raised here and has a lot of roots here? >> i think people believe the narrative instead of actually coming here and developing their own reality. >> and what's that narrative? >> that we are obese, uneducated racist people. >> do you feel an obligation to be a cheerleader? do you sort of go around mississippi explaining people, you know what i mean? >> yeah. when i moved to new york, the first thing roy wood jr. told me is don't change. keep your mississippi flavor. keep talking about where you're from because people want to learn about where you came up. >> so mississippi in 20, 30 years? >> mississippi has some good. we're progressing. we just took the rebel flag down that is a huge deal.
>> so you're optimistic. you think things are moving in the right direction? there is momentum? >> absolutely. the steps are small, but they are going in the right direction. >> now, look, racism exists in mississippi much like it does everywhere in the country. to some extent, everywhere in the world. but what i've seen here is people who are committed to pushing back on the closed minded good old boys trying to find the future of mississippi. n the census records that at very, very young ages, they were cooks, they were farm hands, they were servants. there's auralia, 4-years old. i have learned a lot about the rest of the family, it was really finding gold. one of my grandfathers, didn't even know his birthdate. i figured out the exact year he was born. the census records fill in gaps, it helped me push the door open.
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♪ i think a lot of people look at the south and see a monolith. easy to generalize and encapsulate. but being here and looking beneath the surface, i'm excited to see so many unexpected subcultures. ♪ ♪ why don't you fly with me, fly with me ♪ >> take cowboys, for example. most people conjure up the marlboro man or john wayne. but here in tillatoba, there is a strong tradition of african american cowboys going back hundreds of years.
i tend to try to keep my feet on the round. i'm a very accident-prone man. so things like horseback riding are typically out of the question for me. >> you ready to ride? >> i don't know if i'm ready to ride. i'm going ride. >> all right. >> joe wrenn is the definition of the word "character." he is a third generation cowboy and founder of the delta hill riders, a loose collection of black cowboys and cowgirls that ride, train, and show horses all over the state. he's convinced me to take this tame mare out for a trail ride, assuring me i'll be in good hands. >> no let's get you a cocktail or cold beer or something. >> you're going to be all right. you're going to be all right. >> you think so? >> you'll get to where we're going. >> hold on. i need a second. i need a second to decompress. all right. do it how you want me to do it. not how the pros do it. okay. hold on.
he is going to start moving like that right away? all right. a gas pedal. >> we'll hold him until you get in the sad. we won't let her go until you get in the salad. -- saddle. >> that's the brake pedal. >> how do you press the gas? i don't want to press the gas. i'm going to be a pro of whoa today. >> jump. >> oh, you have to jump up? >> come on. you're all right. you passed it. you're an official cowboy. >> just whoa. >> that's all you need to know. >> she is all right, can i get someone on who knows how to ride this thing. ♪ >> that's how you make it go? i've never heard of any black man being a cowboy. >> let me tell you something about black men and cowboys. back in the day in the 1800s, black men tended to the cows and
the horses. were slaves. >> it turns out there is a long history of black cowboys throughout the state, which makes sense given that it was likely slaves doing most of the work tending to the horses and fences. the most notable were the buffalo soldiers, a calvary regiment. of the u.s. army. created in the mid-180s. 1800s. >> where did you learn this? >> i've been doing this all my life. i'm 61 years old. >> whoa, whoa, whoa. i got to be honest with you, at this point i'm sort of freaking out. >> whoa, whoa, whoa. >> i mean, i got the whole whoa thing down, but i'm sort of using it for everything. >> whoa, whoa, whoa. >> stop, turn, go slow. it's sort of like my catch-all. >> i'm good with the slow pace. i see a lot of young people on horses as well. what age do you get them started on the horses? >> i start most of the young kids at 5 years old. they big enough to walk and
talk, that's it. >> walk, talk and they ride a horse. >> walk, talk and they ride a horse. >> you don't wear shoes. >> i'm a cowboy. >> why don't you wear shoes? >> i get on a horse with shoe on, he is going to throw me. >> you're making me feel real soft. manicured hands. >> hold on, whoa, whoa. i survived it. i need a beer. joe wrenn's ranch is a sight to be hold. spread out over five acres, there is a house, a church, a horse paddock. the ranch is also the informal gathering place for the extended church. and the rider community. >> we show love and kids, having a good time. >> and the good times roll on into the night.
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no trip to mississippi is complete without a visit to the river. we're on lake ferguson, which connects directly to the mighty mississippi. it's been a while for me, but i remember fishing being pretty chill, and i'm looking forward to kicking back, drinking a little cold beer and catching my lunch. you know, a nice easy day on the river. >> when you grab a fish, you pull him in and into the guard. >> big greg is a sixth generation mississippi fisherman and self-appropriate proclaimed master of the fish jitsu. >> you have to say here fishy. >> his son little greg is taking up the tradition. and specializes in fish calls. >> accents. do they know i'm a tourist? >> they don't hear that redneck sound. >> here comes a fish now, the buffalo right here coming up. >> that's the buffalo fish? >> the gregs primarily catch something called buffalo fish. i've never heard of them, but
man, these fish are massive. buffalo are plentiful around here, and according to the gregs, absolutely dishes. -- delicious. >> man, you must have a strong back. >> it's a lot of work. >> this is not the chill day on the water i was expecting. apparently what i need to do is get my finger around the gill so i hold the damn fish still and pull the net off. easier said than done. >> here, fishy, fishy, fishy. >> you're the seventh generation fisherman. do you take any of your kids out on the fishing boat yet? >> my 9-year-old loves it the most. she picks the fish out of the net and everything. >> so you think she'll be the eighth? >> i hope so, but you know, it's pretty much a dying breed, the way we all are. >> this is awesome, man. here in the delta, buffalo fish is mostly eaten by black folks.
about 85% of greg's customers are african american, and business is brisk. without me here slowing them down, these two would haul in over a thousand pounds of fish in a single day. how old are these fish? >> buffalo is the oldest fresh water fish there is in north america. and they live to be over 100 years old. like that big fish you just pulled in, that's probably a 50 or 60-year-old fish. >> what? >> oh, that one's got a fight in him. hold on. jesus christ! >> shoot him, shoot him! >> shoot him. >> i was sweating on this boat. that was a lot of work. i did a little manual lane were my dad, but never like that kind of labor as a career. >> time for a spa day. >> that was hard. you guys weren't sweating. greg, how come you're not sweating?
>> i haven't done anything yet. we're just getting started. >> this is the easiest day i've had in a long time. it's like a vacation day for me. >> watching greg process fish at lightning speed is unbelievable. i'm taking a step back because he is swinging that knife around like a madman. not exactly the precision i learned in culinary school. but what you end up with is incredible. buffalo fish bones so big you can eat them like pork ribs. >> that's your ribs right there. that's the money shot. you eat it off the bone. >> like a fish rib? >> that's what it, basically a rib. >> it's a really nice fatty fish. >> yes. >> the simplest and the best way to cook the ribs is a fish fry. i mean, look at these ribs. they are humongous. so normally in a fish fry, i'd wash this all down with a cold beer. but today we're having a beautiful brindle rose. this rough fish is making me feel fancy.
>> thank you. that's really good. >> uh-huh. >> this is a really good fish. >> the name and the reputation it's gotten is ridiculous, you know, because people never gave it an opportunity, never tried it. it's considered a trash fish or a lower bottom official for years. really, it's a filter feeder, not a bottom feeder like catfish. >> i was expecting something murky tasting like catfish, and i do love catfish, but it's super clean. >> buffalo is better than catfish to me. >> i think you need a rebrand. it has the flakiness of halibut. >> that's like a fillet mignon of fish. >> the fillet mignon of the mississippi. >> yes, sir, sure is. ooh, i can't wait to get you home! ooh! i'm gonna eat you up when you get home. oh my goodness. oh yeah. i can't wait. i'm just gonna bite you! oh, baby. that looks amazing! marco's. pizza lovers get it.
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♪ sometimes life ain't what you expect it to be ♪ ♪ it can throw you things you cannot see ♪ >> when i was very young, we went through a bunch of hard times, and i didn't really realize they was hard times because they was normal to me. ♪ the world can be so cold ♪ >> i had to walk miles every day just to have water. ♪ the world can be so cold ♪ >> and so i watched my big daddy, r.l. burnside, just work his tail off, morning to night. he would get on the tractor. he was a share crop.
>> and you felt that through his music. ♪ you got to be strong ♪ >> and i'm so glad he instilled that in me, because the man i am today come from me hauling that water, you know. going out there and chopping wood to keep warm in the winter. >> have you written songs about hauling the water? >> oh, man, all of my songs. >> you mentioned hauling the water twice. traumatic? >> have i written songs about it. >> mississippi is the birthplace of blues. today we're hanging with some blues royalty, cedric burnside, grandson of legendary musician l.r. burnside. we're in holly springs, an hour north of oxford. this is a classic hill country picnic. on the menu, fresh rabbit. no, i mean very pressure rabbit. seasoned, stuffed with peppers and onion, and then a long rest on a slow grill. also part of the spread, pulled pork and baked beans.
do you know if this is the black one or the white one? >> i don't know. it's one of 'em. >> it's interesting. people always sort of joke around about blues where it's sort of like my dog died, my wife left me. i ain't got no money left. >> it happens. it happens. >> but blues does have its roots in talking about difficult times. >> i would say it started through slavery. you know, slaves in the field wanting to talk to each other, but they can't. so they had to find ways to do it without being noticed, you know. and that might be an old spiritual song or just a word that they come up with, you know. that started the blues. >> i am by no means an expert on blues. but here's what i do know. you've got delta and you've got hill country. delta is the one that everyone's most familiar with. made famous by muddy waters and one of my parent favorites,
howlin' wolf. hill country has more complex rhythms, more of a driving groove to it. and cedric's grandfather pretty much wrote the book on it. >> my heart and my soul is with the old, old school music, like muddy waters. >> yeah. >> i love the delta sound as well as the hill country sound. you know, i really love the hill country because it's who i am, you know. . >> mississippi does it for me. it means now in the morning and the porch, you know, looking at the far goers and smelling the mississippi air, i can pick up and just play right there. the energy is so good for me here. ♪
>> there are moments in your life that happened to you and later on you recognize the significance of that time. it may take hours or sometimes years but in this moment, i knew it was special. no cell phone, no instagram, just a brilliant artist with his guitar. ♪ i was completely mesmerized, a voice that put you back to the blues, a moment of purity and i was there to witness it. ♪ ♪ you know real chili never has beans. you know which pizza is eaten with a fork and a knife...
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i've lived in san francisco for 20 years. i'm raising my kids here. this city is now less safe for all of us. chesa boudin is failing to hold repeat offenders accountable. he prosecuted zero fentanyl drug dealing cases, even though nearly 500 people have died of overdoses. i'm voting yes on h to recall chesa boudin now. we can't wait one more day when people are dying on our streets.
chose mississippi, delta, as a place to invest and do their businesses. i am here to find out why. joshua nick, josh west, a jean business. nashlie. >> we are starting with tomales. you heard me right on this mexican classic. signatu surrounded by a soft layer with corn mill. these are hand wrapped and boiled for a few hours in the stove. >> it is spicy, huh? >> wonderful. >> do you think the difference of mexican tamales?
>> it is a little more neutral. here american style we like to season the hell out of it. >> so you are from where you all started though. >> why did you decide to open your factory here in mississippi? >> this is where we raise a family so we built work around life and not the other way around. >> i get that question all the time. why mississippi? why in the world are you living in new york? we have some great people. yes, we had some harsh past and a lot of stereotypes but there are a lot of people working together and a lot of great things happening here. >> this is the whole delta region. people see opportunities in the urban area and they move out. what's left is towns and communities that are missing a lot. >> there is nothing there. >> that's right. >> but, there is so much here, just like this restaurant does. this is an incredible place. >> this is an incredible place.
you can't beat the vibe. dishes bubbly, it feels like grandma's house. don't let the homey decor fooled y you. what do we drink with these big hunk of meat? perhaps, a glass or a few bottles of cabernet. >> i am so excited for you guys be in delta and building your businesses. this is the delta meat. >> thank you for saying that. we are not trying to change the way the people use to do things. we are just trying to enhance it and making things better. >> that's what this is all
about. we sort our fabric from georgia. >> we got to get the wine dgoin, too. >> this is cabernet. this is the traditional style now. >> very classical and elegant. i like it over the top. really elegant one. >> i think you got a future in it. the way you described it, makes it a heck of a drink. >> i appreciate you having faith in me. >> cheers, huh? >> i need the answer to the why mississippi question all along. talented people, authentic culture makes this a perfect place to set up shop. i came to mississippi hoping to find something special. understand a little more about myself and my past, to have an adventure. this place embraced me with open
arms. it is easy to see its beauty all around when you look ait close enough. the people i met is once in a lifetime character, all holding onto a special place of a complicated and complex region that quickly tries to reconcile its past of a new future. hello and welcome to our viewers joining us here in the united states and all around the world. you are watching cnn newsroom and i am rosemary church. ahead, the u.s. justice department will review the police response to the texas school shooting, we'll analyze the gaps between the details training they received and the lack of action on that tragic day. ukrainian president volodymyr zelenskyy visits troops on the front
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