[j[jose] afteter our tourur of t the great c capital ci, mamadrid, we v ve headed overer 200 mileses to the coct toto one of mymy favoritee culilinary destitinations. vavalencia. ovoverlooking g the glistetg mediterrananean sea, this c city is onene of the ot in spain.. for centnturies, its portrt has been n a bustg gateteway for gogoods and fo. it s s now the b busiest port inin the wholele mediterraran. and surrouounding the e ciy lie vast f fertile fararmlas anand wetlandsds known as the e orchard ofof spai valencia i is close to my y heart becacause ththere is onene iconic dih born r right heree that r representss spaiain all overer the worl. paella v valenciana.a. paellala, as we knknow it, was bornrn in t the mid-18t8th centuryy in the wetetlands of v valen. fafarmers willll get togeter for lunch,h, bringing g cros and vegetatables they ve haharvested and adadd them to o a big pan before cooooking it all ovever an open n fire. this humumble meal i is now one of thehe
it takes $10,000 for cartel members to get them to the border? they arrive at the mexico side with usually nothing except the small plastic bag, a little grocery bag. carlao, you re waiting your whole life to get to america? they try to cross this river. this river is incredibly treacherous now. most of the year, it s pretty low. they pretty much could walk now they release water fromom the reservoir, so the current is moving faster to make it more dangerous. you see the trail coming up from the mexican side. once they cross with plastic bags, the trash flows. 150 people just in this area where they didn t have these