detroit s inner city. other than whole foods who just came in yes. not a single national food chain? no. no. in 2007, farmer jack closed his last stores in detroit, and that was kind of the end of the big chains in detroit. this is subsistence farming, not cash crop. you re not you re not going to be sell no. anticipating selling outside of detroit. there s greater demand in detroit than all of the farmers locally can supply. so first we want to supply that local demand in the city of detroit. to what degree do you think that this model can be replicated in and around the city? well, clearly, we think urban agriculture has great potential. and one of the things that we have in detroit is access to huge amounts of land. if we re able to produce even a small percentage of the food which is consumed in detroit and circulate the revenues from that food within our community, then we re able to create a more
gazpacho. i wouldn t go that far. a little gin in it. gwin in your soup? the soup is delicious. try a little you know when i was a chef, if you poured gin in my soup, i would have stabbed you with my fork. you re like the worst case scenario customer. next up, smoked mussels in a lightly steamed white wine, aromatics, and butter. served with a lobster broth of honey and yuzu. quite delicious. baby greek salad with beats, tomato, and feta, all sourced locally, attributed to the greek diners, where craig grew up eating with his family. here he is in detroit. well, guess what that s a heroic thing. the headaches are less. you re appreciated here. no. this is this would be considered a fool hearty venture
the woman running it, we can t show her face, but she s serving a salvadoran clientele looking for a taste of home. first a staple done differently than the norm, tamales wrapped in banana leaf and steamed. delicious. next, the dish of the house, pupusas, tortillas stuffed with ground meat. you can get pupusas in guatemala, but for some reason, salvadoran pupusas get the most respect. general consensus seems to be they re the best. how come? george azar is our detroit fixer. he s been coming here with his friend, joe, for years. this is what makes it cool. it s just a pickled slaw. salsa. and i do this, but i don t know if you can hang, man. what are you saying? is it a manly thing? it s turning into it seems like.
survive, but do something extraordinary. there s tyree guyton s project that began in 1986 and now attracts 35,000 visitors per year from around the world. that was a gas right there. i love detroit. they got this last summer, the neighborhood, lit it on fire. another block and more decay and a liquor store, the only store for miles. just be right back. how you doing? hey, lady. good to meet you. god bless you. i love you. some spirit on you. god bless you. hi, how are you? can t nobody do it like you, scarlet, you hear me, darling? see you later.
Anthony explores the dramatic economic rise and fall of Detroit as he looks upon the past at the Packard Plant, the current urban decay, and the promise of the.