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Texas Officers Save Baby Trapped Under Car; "Searching For Spain" Explores Culture And Cuisine; Teacher Goes Viral For Fun Handshakes, Greetings With Students. Aired 7:30-8a ET

Aired December 25, 2025 - 07:30   ET

THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.

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[07:32:55]

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JOHN BERMAN, CNN ANCHOR: Incredible video of police in Fort Worth, Texas trying to save a 1-year-old pinned inside an SUV that had rolled over in a crash.

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UNIDENTIFIED MALE: It's under here. We need to move the car. Get it off. There's a -- I think the baby is under the -- keep moving, keep moving, keep moving. Got him.

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BERMAN: All right. They were able to flip the SUV upright, which is amazing in and of itself, before an officer administered CPR on the baby who was not moving or breathing. After an excruciating three minutes, they got the sound they were waiting for.

(BEGIN VIDEO CLIP)

Baby crying.

UNIDENTIFIED MALE: Yes, baby, cry -- yes, yes. Oh, cry, please.

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SARA SIDNER, CNN ANCHOR: Wow.

BERMAN: Oh my.

All right. With us now is Sgt. Nichols and Officer Bounds from the Fort Worth Police Department who were there and saved a life. Guys, great to see you.

Just tell me what was going through your head. You see this overturned car. You see this 1-year-old. What happens?

OFFICER EDWIN BOUNDS, FORT WORTH POLICE: Well, we didn't really have a lot of time to think. It happened -- everything happened so fast. We just happened to be in the area when the -- when the accident happened and it was just one of those things where you just -- you just react without thinking almost and just hope for the best. And I'm just -- I'm glad the sergeant was there with me.

SGT. RYAN NICHOLS, FORT WORTH POLICE: Yeah. There wasn't -- obviously, when we rolled up there wasn't much information. We kind of went on with what the bystanders were saying, and it ended up leading searching for a baby or anybody else that was involved. And we ended up finding the baby under there just by -- just by the luck of the search, really.

[07:35:00]

KATE BOLDUAN, CNN ANCHOR: I mean, look, your training kicks in.

SIDNER: Stunning.

BOLDUAN: You guys are amazing. But even just looking back and looking back at this body camera video, I mean, what goes through your mind even now when you see -- look back at what happened and how it all went down?

NICHOLS: It's kind of unreal, still. You -- in the moment you're just trying to figure out a plan of action -- something to do. Um, the baby was lifeless and the Lord was just at work. We're trusting in him to do -- to help us through the situation. And when she started breathing it was just an unbelievable sigh of relief that OK, she's going to make it so let's keep working until we can actually get the medical assistance out here that we need.

And it was a huge effort by bystanders and everybody that was there, you know. We couldn't have don't it without all the citizens and --

SIDNER: Is it right that the --

NICHOLS: (INAUDIBLE).

SIDNER: -- that the mom was thrown from the car? And I'm just curious how you realized there was still a child inside.

BOUNDS: Yes, it's true that the mother was thrown from the vehicle.

And there was -- there was another bystander that was already on the ground looking through the car and digging through some of the rubble in the car, and he made a mention "I think there's a baby in here." And so we just starting looking and finally were able to actually see the baby through the sunroof of the vehicle. Luckily, it had a sunroof so we could see into the -- you know, see the baby.

BERMAN: All right. So talk to me about the CPR here because training is one thing. It's another thing when you're holding this 1-year-old child in your hands who isn't breathing or moving. Just talk to me about that.

NICHOLS: Uh, it's probably -- I've seen a lot in my -- in my 19 years. That was the most scary situation I've ever been in just because you know this baby is sitting there lifeless and it's extremely intimidating where everybody is expecting you to do something. You're expecting yourself to perform and you just go with what you know and trust that it's going to work out.

And like I said, Officer Bounds was there trying to clear her airway, and it worked. The training kind of kicked in and took over and she came to.

BOLDUAN: And real quick, how -- have you heard -- have you been able to, I don't know, reconnect with the mom and see the baby? I think I read that they're expected to make a full recovery, but what can you tell us?

BOUNDS: I actually went up to the hospital the next morning and visited the mom because it just -- it was weighing on my mind all night the night before. So I went up to the hospital Friday morning and visited with the mom. Obviously, I couldn't see the baby. She was in a different hospital. But I did talk to the mom and some of the other family and both the baby and the mom are supposed to make full recoveries.

BERMAN: Because of you.

SIDNER: Yeah.

BERMAN: Because of you and what you both did there.

Sergeant Nichols, Officer Bounds, thank you so much for what you did. Thank you for sharing these moments with us. I know it hasn't just changed their lives but probably changed your lives as well. Thank you.

SIDNER: Ahead for us, from tariffs to presidential power, the biggest Supreme Court cases we're watching that are coming up in 2026.

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[07:42:42]

BERMAN: Delicious food, incredible culture, and beautiful countrysides. In her series "SEARCHING FOR SPAIN," Eva Longoria explores the culture, climate, and cuisines from that country.

I sat down with Eva Longoria to discuss it all.

EVA LONGORIA, HOST, "SEARCHING FOR SPAIN": We have moved on to the Galicia region, which --

BERMAN: Galicia.

LONGORIA: -- they speak Galego there. They are really known for their seafood -- specifically for its octopus. But it's also known for its beef. It has a very, very famous Galician blond beef that you can only find in Galicia, and it is rare, it is expensive. It is a cow that is massaged and taken well care of until it is on your plate.

BERMAN: Is this where you had a piece of meat and then called your dad in Texas and said you guys --

LONGORIA: I did.

BERMAN: -- you guys think you know meat.

LONGORIA: I did call him. We had a cattle ranch in Texas. I'm like if anybody knows beef it's me. It was the best beef I have ever eaten by far.

(Speaking foreign language).

BERMAN: Ah, cheers.

LONGORIA: Cheers. Another favorite of mine in Spain.

BERMAN: I think that might be my favorite.

LONGORIA: No. I love an Albarino too, but Albarino is a grape specific to Galicia.

Galicia is really a rich region of Spain that is known for the best products, whether it's produce, seafood or beef.

But the interesting thing about pulpo, which is the octopus -- so the pulpo has to be prepared by a pulperias, which is a person who specializes in making octopus. And it's a very simple -- it's -- you just boil the octopus and then you put a little bit of paprika on it. And then you usually eat it with a toothpick, but we can eat it with our fingers.

BERMAN: OK.

LONGORIA: Umm.

BERMAN: Sometimes in the U.S. --

LONGORIA: Chewy?

BERMAN: -- when I have octopus -- yeah, it's chewy.

LONGORIA: No.

BERMAN: This is not chewy.

LONGORIA: When you're in Galicia it is out of the ocean onto your plate.

The other thing I drank in Galicia was Queimada, which is the drink that they light on fire and you have to say this incantation in Galegos that burns off evil spirits. And so I got to make that, mix it, pour it in a cup, and burn away any negative energy.

BERMAN: You know, we could all burn away some evil spirits.

LONGORIA: Right, yeah, exactly.

BERMAN: It's something we can all get a little bit of.

LONGORIA: Yeah, exactly.

And, you know, Galicia was the only region I had never been to. I had always wanted to go to Galicia because it's the end of the Camino de Santiago, which is a Catholic pilgrimage that could start in France and ends at the cathedral in Santiago Galicia. And so to be there in Galicia in front of the cathedral and you see all of these groups. They arrive and they're in tears, and they're praying at the cathedral that they made this pilgrimage. It was really beautiful to watch. And I want to do the -- I want to do the pilgrimage one day.

[07:45:10]

This is a tortilla de patatas -- tortilla de patatas. It's like an omelet. Mexicans call tortillas something else. In Spain, this is a tortilla, which is egg with potato inside.

BERMAN: My story with tortillas is I was in Madrid after college --

LONGORIA: Yeah.

BERMAN: -- and I was broke.

LONGORIA: Um-hum.

BERMAN: And my friends all wanted to spend any money we had at the clubs at night.

LONGORIA: Yeah.

BERMAN: So during the day the only thing I could afford was tortilla. So for, like, two weeks I ate nothing but this.

LONGORIA: Tortilla de patatas.

BERMAN: Um-hum.

LONGORIA: Yeah. It's everywhere. In bars. It's a very common patatas that you get along with a croquetas.

Cheers.

BERMAN: Cheers.

LONGORIA: We did a Madrid episode.

BERMAN: How did you like Madrid?

LONGORIA: I love Madrid and I love Madrilenos, the people of Madrid. They have a saying in Madrid. It's Madrid al cielo, which means after you experience Madrid the last thing to experience in life is heaven. That's how high they think of Madrid. It's a beautiful city. Obviously, very cosmopolitan. Even though it's landlocked, it has the best cuisine of the country.

BERMAN: I felt it was -- it was years ago out of college. It was electric.

LONGORIA: Yes.

BERMAN: It was -- it was just pulsing --

LONGORIA: Yes, it still is.

BERMAN: -- electric.

LONGORIA: Yes.

BERMAN: So vibrant.

LONGORIA: The streets are alive in Madrid. I mean, it could be 11:00 at night and people are still outside drinking in the pubs and the bars, eating.

Spain does clean eating. Very clean eating. Very minimal ingredients in the way they cook and how they present things. And you don't really have to go to a farmer's market because everywhere is a farmer's market.

BERMAN: Yeah.

LONGORIA: Their produce -- they don't have to transport things very far. You just have the freshest tomatoes, the freshest potatoes, the freshest meats.

Also, in the Madrid episode it's really a city welcoming of immigrants. It really has so many different neighborhoods. So many different kinds of food. So many fusions. They are very welcoming of any walk of life, any type of person, no matter where you're from.

So one thing I got to do was go back to Asturias, which is where the Longorias are from.

BERMAN: Tell me about that.

LONGORIA: Yes. I got to go back to my ancestral home that is centuries years old and share --

BERMAN: Eleven generations or something?

LONGORIA: Yeah, 13 -- 1603 was when the Longorias left Asturias and went to the new world. There's a town called Longoria that --

BERMAN: Oh, really?

LONGORIA: Yeah -- that we got to visit. I got to eat in our family home -- in our ancestral family home. The family crest of Longoria is above the door.

It's a really beautiful country rural area. But it's hard living. It's mountainous, it's cold, it's hard land to work. They're known for their dairy -- their milk, their cheeses. They make cheeses that could rival the best of France. And my favorite dish in Spain is fabada, which is this bean stew --

it's very hearty -- made with fava beans. These big, white beans that only grow in Asturias. And they cook it in a broth of four different cuts of pork fat, which makes this wonderful broth. And it's my favorite meal and it's only in Asturias.

And, you know, in ancient Asturian language there's no word for fork because they ate so many stews and caldos and soups. It's because it's a cold region. And so fabada is one of them.

So this is -- this is very typical of Asturias.

BERMAN: OK.

LONGORIA: This is sidra, which is cider, and it's made from the apples in Asturias.

BERMAN: Grown-up cider.

LONGORIA: Grown-up cider. It is a bit alcoholic. It's very fermented. But you have to tilt your glass like that -- I'm going to make a mess -- and you pour it because you want to oxygenate.

BERMAN: You're getting some of it in the -- in the glass.

LONGORIA: That's all you do. And you drink it not like a shot but like a shot -- that whole thing -- yeah. How is it?

BERMAN: It's really good.

LONGORIA: But look, I made it mostly in the cup. All right, I'm going to try it.

BERMAN: You made it mostly in the cup and I made it mostly into my belly.

LONGORIA: I'm going to try this one because you want the oxygen to make it fuzzy. I'm I getting you wet?

BERMAN: It's OK. It's worth it.

LONGORIA: That's what you want it to look like -- like the fizziness. Yum. That is Asturias.

The interesting thing about the show in general was the history of ingredients and how they arrived in Spain or how they're endemic to Spain, or how they left Spain -- the tomato being one of them. You know, for gazpacho being so famous and fun tomate being so famous in Spain, the tomato is not endemic to Spain. It came from Mexico. So to see the tomato have such a life, you know, in a country that it wasn't native to, but they ended up cultivating it.

Same thing with the potato. The potato came from Peru and the Incas used to cultivate it. Somebody took the potato back and it's a huge part of Spanish cuisine. The thing that did not make it back was the chile. So Spain has no spicy food. They do not like spice. They like flavor; they don't like the burn.

BERMAN: You know, flavor doesn't have to be painful. That's the --

[07:50:00]

LONGORIA: Yeah.

BERMAN: -- lesson there.

LONGORIA: Yeah.

BERMAN: It doesn't have to hurt.

LONGORIA: I disagree -- but not at you. Not at all.

But I love spicy food. I love spicy food. So when I'm in Spain I'm like this is so interesting. They use very minimal spices.

BERMAN: But they have -- the flavors are distinct and powerful.

LONGORIA: Ours are amazing.

And, you know, I live in Marbella and there's a whole episode about Marbella. It is one of the most beautiful places on Earth. But the cuisine there is so amazing. Talk about Mar y Montana -- you know, surf and turf, if you will. They have amazing cuisine from the mountains.

They have an arroz with goat. That is a specific species of goat that is only found in the south of Spain. And then you have chiringuito, which is a little restaurant on the beach. And you can have fresh fish that they just cook right there on the lena -- on the fire. And they serve it to you, and you just have the most amazing meal looking at the sunset on the beach. Marbella is magical.

But let me tell you, it was so fun to be able to travel through Spain and eat and drink my way through these stories.

SIDNER: A Tennessee teacher is on his way to viral status again after returning to the classroom from a four-year hiatus. It's all about the way he greets each and every student. Teacher David Jamison II went viral for his special handshakes, each one different. He has become known as "The DOPE Educator."

Jamison decided to return to the classroom offering a new twist to students. There is a lot of dance going on in there. It's not just the handshakes anymore.

David Jamison II joining us now.

I'm going to call you what your students must call you, which is Mr. Jamison.

Give me a sense of how in the heck you remember each one, because they're all different. And now there's a lot more involved.

DAVID JAMISON II, "THE DOPE EDUCATOR": Yes. First of all, I would like to take this time to thank you for having me. All praises go to God for this opportunity. My heart is gratified. I'm only a vessel.

I've always had a great memory. And like I always tell people that I remember what's important to me. And all of my students are very important to me.

BOLDUAN: I love that. Like love, love, love.

What -- where -- what -- where did the idea come from and what has it meant for the kids?

JAMISON: The idea comes from just building relationships. I think the most important thing that we can do is build the relationships. The relationships are the foundation to anything. Any time you let a person know that they're seen, they're heard and they're valued, they will go above and beyond for you. So, that just came from just building relationships because we never know what students go through before they enter into class every single day.

We all go through things in life, and it's very important to understand that we have to be able to catch that fish before we can clean the fish. And I think that the handshake is just a simple way to just catch the fish. If I can catch you first and I can let you know that I see you -- that you're seen, heard and valued -- you will go above and beyond.

BERMAN: It's all about making that connection, right? And you've been at this a while. You took a break, and now you're back at it.

I am wondering what you've seen in terms of the impact over the years. Do you hear back from some of those students years later, either when they see you and try to do the handshake again --

JAMISON: Yes.

BERMAN: -- or just what they're doing now to sort of pay it forward?

JAMISON: Yes, I hear from students all the time. Often students are -- often follow me on social media platforms, so I have many students that often reach out to me just to let me know.

As a matter of fact, I had one student that's actually graduating this year, and she -- she reached out to me and invited me personally to her graduation. So it's just things like that to let me know that the things that I've done, you know, it matters. It means something.

And one of the very important rewards that we get as educators is that one student that would say, you're the best teacher that I ever had. So, I think that validation means the world. And I'm able to just continue to build those relationships, even after school. So, I think it's -- it's very, very heartfelt and heartwarming.

SIDNER: It's such a beautiful thing to hear that from -- from a young person, the impact that you've had on their life.

JAMISON: Yes.

SIDNER: Lastly, I do want to ask you, you left for a while. What brought you back to the classroom?

JAMISON: Yes. So, I think that, just being honest and full, full, transparent, you know, I was in HR. I went through a restructure with the school district, and I bumped into a principal, and the principal actually knew who I was. And she was like, hey, you're the "DOPE Educator." I know who you are and I want you at my school. So, just that simple conversation from Principal Krystal Earley at Power Center Academy Southeast in Memphis, Tennessee, led me back into the classroom -- led me back into my purpose.

And also, full transparency, I prayed about it. And I told God that I wanted to be back into my purpose. I know that my purpose is in the classroom. My purpose is to inspire the lives of the next generation of leaders. I know that the kids need me.

[07:55:00]

And when I say, "DOPE Educator," dope is the acronym that I created that means discover, overlook, potential in everyone. So, every kid that I see, I see the untapped potential that I once had growing up because I failed at the third grade growing up. So now God has brought me back to the third grade, and I'm teaching the third grade.

So now I've moved from the kid -- it's ironic, right? I moved from the kid that was once counted out to being counted on. So I say this to all the parents who are watching today, you know, never, never, never give up on your children because you never know what your child can one day grow up to be. And I'm happy that I moved from being counted out to now being counted on.

SIDNER: That's beautiful.

BOLDUAN: I mean I, like, want to work -- I want to do better even just speaking with you. Like, I -- how can you, as a student, not want to work hard for a teacher who cares this much? You're fantastic.

SIDNER: Let's try to do some of the handshakes later. Maybe we should try those.

BOLDUAN: We're going to work on that later.

BERMAN: We'll take it offline.

BOLDUAN: Yes.

SIDNER: We're going to have to call you and practice some -- some shakes.

JAMISON: Let's do it. Let's do it.

BERMAN: And Kate's going to start working harder now, which is the best news of all.

Thank you, Mr. Jamison.

SIDNER: Thank you.

BOLDUAN: Ahead, a warning about a new kind of scam out there. How criminals are convincing people to put their own cash into a crypto ATM and now Americans are losing millions.

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