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Thirty songs over two and a half hours, with fine performances, great sound, and good visual direction: it's all here on this series. At one point, the veteran band seemed unlikely to even make it to the new millennium, but here they are, mostly intact, with a string of hits dating back more than three decades. The majority of them are performed here, from the earliest ('Take It Easy,' 'Desperado,' 'Peaceful Easy Feeling') through 'Hotel California' and 'Life in the Fast Lane' and right up to 'Love Will Keep Us Alive'.

The live concert also contain hits from Glenn Frey, Don Henley, and Joe Walsh's solo careers, and a few new songs as well, including Walsh's 'One Day at a Time' and 'Hole in the World,' Frey and Henley's moving, almost gospel-tinged reaction to the events of 9/11/01.
As for the somewhat cheeky title, well, there's always been a certain smugness to the Eagles' sense of humor, and it's no different this time, as Frey doesn't even pretend that there won't be a Farewell 2 Tour in the future. And why not? These are good songs, played beautifully by the quartet (plus supplemental musicians) to audiences that love them.

Standing on the shoulders of giants. Everyone knows that it takes a great chef to make a great chef, and this episode of The Mind of a Chef is all about paying homage to the greatest culinary minds in the world.
Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with our Mind of a Chef alumni.

Served crispy and sizzling in grease. When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the Mind of a Chef basket in hot oil on this episode, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.

Trading in the animal world for the vegetable one, the garden is a place where ingredients for some of Ludo’s favorite dishes are cultured, grown and harvested. Today’s chef reveres his gardener as much as his butcher.
In this episode, Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes. We also explore how terroir is as much a place as a taste.

A bistro is typically defined by its modesty – they are relatively small, affordable and humble. The bistro has become rather ubiquitous these days but despite its many incarnations, at its core, a bistro is a place where every man can eat, and eat well. With Petit Trois, Ludo Lefebvre has brought the spirit of the bistro to Los Angeles.
In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.