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Beverage made from fermented barley and honey. it's not highly alcoholic though, right? you gotta pretty much hammer back a lot of this stuff to get a buzz. >> marcus: yeah. >> anthony: so basically the people around here who've got a load on, they've been working on this for a long time. >> marcus: all day. this is a working class. this is where the workers go. >> anthony: it's a cheap buzz. >> marcus: it's a cheap buzz. cheers. and you just knock it back. >> anthony: all right. >> marcus: it's good, man. you feel the funk? >> anthony: oh yeah. >> marcus: in the end, right? >> anthony: yeah, ...

That policy. >> somebody asked about the president and a war. he reminded that the fed is an independent body. >> neil: he expressed concern echoed by other colleagues about the trade. >> sure. he did. but his first answer i thought was interesting. if you add up all of the tariffs announced, they're relatively small. thus far, they're hard to see much of an impact. he did relate the comments to him from business leaders if th if they get to their worst point. if we have global protectionism, that's not good for the american economy. >> neil: and i read -- i didn't follow as closely -- he's no...

You can still find the magic. >> anthony: the market, or souk, in tangier, is one of the best in all morocco. the food stalls and vendors are still pretty impressive. wander the markets long enough and you're sure to stumble across the unexpected. hooves? sure. how about a lamb's head? here, nothing goes to waste. charbroiled to crispy burnt perfection, the meat is scraped off and served on a crusty lunch bread. not so adventurous? the grand socco's indoor market offers a variety of smoked, cured, and fresh meat. it smells good in here. this stuff looks good. oh, i've heard this cheese is amaz...

There's a lot of mediterranean attached to this town. and also the history, people hear a story about tangier that it was. like when i first came in the '60s everybody said to me, you came late. tangier. [ laughter ] >> anthony: it's -- right. >> abdelmajid: now i am saying the same thing as these young now, too. they come and they say "wow." i say, "no." >> anthony: what was better about those days? >> abdelmajid: well, if you see, for me at that time, i was young and it was the boom of hippies. and it was the destination. café baba, you meet bob dylan, you go, you catch dylan, and the parti...

>> tomas: this one is a crab salad. >> anthony: right. >> tomas: and this one is our homemade pasta. >> anthony: thin sheets of handmade pasta are filled with labneh cheese and finished with a chorizo sauce. mm. so, you used to be in a band? you used to be a musician? is that right? >> tomas: yeah, i'm still. >> anthony: still? so what happened, man? how -- how did you go from music to restaurants? >> tomas: rock and roll don't give me money. >> anthony: good. >> tomas: it's good, yeah. it's really good. >> anthony: well, it's great that business is good because generally speaking, the only wo...