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Void me i always say it's the place where you can be a little closer to god on top of him. or beyond but we've also officially illuminated the stature of the gentle art. solar panels were installed on the upper edge of the gorge so she is always based in an environmentally friendly light to catch visitors attention but not day and night lie in knowing the birds are mary's only live from eight am to six pm so that at night all wildlife are bats and balls and the native water birds have some peace and quiet for you. even though if you try as much as possible to leave nature to its own devices bu...

Illuminated the stature of the gentle art. solar panels were installed on the upper edge of the gorge so she is always based in an environmentally friendly light to catch visitors attention but not day and night i in no need of urgent mary's only live from eight am to six pm so that at night all wildlife are bats and balls and our native water birds have some peace and quiet. even though if you try as much as possible to leave nature to its own devices but you've said up to four thousand tourists come here every day how does that work doesn't that cause some conflict that conflict within the i...

Located underneath the front shoulder. >> anthony: ah, yes. >> jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up -- that we put the work doesn't mean it's good. when the food critics, they come. and they say, "the chef was not there." and i look at the food critics saying, "it's almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are?" every one of those amazing thousands of chefs, sous chefs, that we have across ...

>> anthony: mm. >> waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian's going to come finish it with a clementine sauce for you. >> jose: light is key. light and flavorful. >> waiter: gentlemen this is your next course, kokotxas al pil-pil. >> anthony: this is squid ink, the sauce? >> jose: yep. >> anthony: awesome. >> waiter: this is secreto ibérico de bellota. secreto, or the secret, it's a secret cut of the iberian pig. located underneath the front shoulder. >> anthony: ah, yes. >> jose: this is an homage of the goodness of the sea meets the goodness of the e...

Current political system in this country is rigged. >> we're excited because we're here in your boyhood home. >> yeah. >> and we're here in a place where your father once said of you, everybody likes charles and nothing worries him as long as work doesn't come too close. and i read your book and i'm just wondering, was he afraid you were going to end up being one of those, quote, country club bums? >> i was 13 when he wrote that, and he had me work in virtually all my spare time, all my free time from the time i was 6. i started out digging dandelions and bailing hay and graduated to milks cow...