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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...

>> cow time. this looks incredible. >> this is going to be imagine tall 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. >> 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. >...