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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...

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, ...

Sweating? >> i haven't done nothing yet. we're just getting started. >> this is the ease yaes 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...

>> 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 n...