of the machines and we will give the time to the lawyers to do their case in the courts and what not. anthony: oh you got some lawyers here. pocho: oh [ bleep ] yeah we ve got all the lawyers. anthony: lawyers go to the beach? pocho: yeah, hey! anthony: the chef is making sancocho. a stew of beef, veals, and sausages. and there s some fresh caught grouper and red snapper. anthony: there aren t many places left like this. that s the point, that s worth something. the tourism business in the caribbean is going through a lot of changes. in the short term developers and construction get paid a lot of money for pouring concrete. but everybody is going to be going to cuba in a few years. why? because it s unspoiled. they haven t [ bleep ] it up yet. man in blue shirt: that s why we have to start talking the same language. you said it, profit. let s talk profit right. let s show them that there is profit in nature unspoiled.
pedro: land crab, this is a coconut arepa. anthony: what do you think, just bang the [ bleep ]? pedro: yeah just knock it open like a lobster, there you go, you see? anthony: ahh there we go. pedro: they are very sweet the meat. they just leave it a few weeks in the cage. feed it with grains to take away the flavor of the mangrove. anthony: why did you think sausage? pedro: i had the experience as a chef in puerto rico. i knew the necessity that there was in the restaurant for good quality sausages. so i put my little kitchen to make the experiment and i worked well with that. anthony: where were they getting their sausage before you? pedro: yeah from the mountains. anthony: under the table. pedro: yeah under the table because they were not inspected by the usda. anthony: can you use entirely puerto rican products? pedro: i m in the process. i use the pork shoulder and there is nobody in puerto rico that produce that. anthony: now that s [ bleep ] up.
anthony: every time i ask this question nobody pauses. cristina: we don t think about it, there s no hesitation. it s no. tito: what happened with us is that you don t know where the blame is. you don t know if you want to blame washington for this. you don t know if you have to blame our leaders for that. anthony: why would a bank front 70-plus billion dollars into an economy that had been in decline for quite some time. did they ever really have any reasonable expectation of getting their money back or was this a cheap way of buying a country? all: yeah. tito: thank you! ding, ding, ding! cristina: it s not rocket science. we need money so develop whatever. we re giving it all away. tito: it s like they re selling out their country and they re pushing us out, that s what it feels like. anthony: what about move on and [ bleep ] this i m going to florida? man in black shirt: i still want to live here, i still want to have that view, i still want to breathe this air.
we have to start talking the same language. you said it, profit. let s talk profit right. let s show them that there is profit in nature unspoiled. that reef back there provides us with millions of dollars worth of services. fish, tourism, protection from hurricanes, annually that produces a service to us as a community. man in blue shirt: so if you all of a sudden destroy this, you start losing money. anthony: can you conceivably settle for a revised project. meaning okay no casino, no giant hotel, an eco-lodge for super rich people? lady in blue shirt: in nicaragua they have a lot of these things that are developed around communities. man in black shirt: costa rica you know and places like that the government is conscious about the environment and the amount of money that environment and eco-system brings to the economy. anthony: do you have any faith in your government at all? man in white shirt: we are a
excellent. anthony: what do we have here land crab? pedro: land crab, this is a coconut arepa. anthony: what do you think, just bang the [ bleep ]? pedro: yeah just knock it open like a lobster, there you go, you see? anthony: ahh there we go. pedro: they are very sweet the meat. they just leave it a few weeks in the cage. feed it with grains to take away the flavor of the mangrove. anthony: why did you think sausage? pedro: i had the experience as a chef in puerto rico. i knew the necessity that there was in the restaurant for good quality sausages. so i put my little kitchen to make the experiment and i worked well with that. anthony: where were they getting their sausage before you? pedro: yeah from the mountains. anthony: under the table. pedro: yeah under the table because they were not inspected by the usda.