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Narr: America's Heartland is 
made possible by...

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CropLife America. 
And it's member companies

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and associations in the 
crop protection industry

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including:

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Farm Credit - 
financing agriculture

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and rural America since 1916.

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Farm Credit is 
cooperatively owned

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by America's farmers 
and ranchers.

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Learn more at 
farmcredit.com.

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The Fund for 
Agriculture Education -

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A fund created by KVIE 
to support

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America's Heartland 
programming.

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Contributors include 
the following:

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Jason: There's meat... 
and then there's bacon.

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If I told you Americans 
eat 5 billion pounds

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of bacon each year, 
what would you say?

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Only 5 billion?

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Festival-Goer: There's no time 
bacon's not good to eat...

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Festival-Goer: You can make it 
salty, you can make it sweet.

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Festival-Goer: You can literally 
put it on anything

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and make it delicious.

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Festival-Goer: It's its own 
condiment, but it's a meat.

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Festival-Goer: Yeah, like... 
it's perfect. [laughing]

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Jason: It's one of the 
oldest cuts of meat...

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it's been around 
since the 1500s,

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and it's as popular as ever.

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Here's another round 
right here.

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Daniel: Oh, wow.

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Jason: Look at this.

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Daniel: That looks amazing!

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Jason: Now this is an 
assignment!

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From beer and bacon 
pairings in Chicago...

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Brooks: There's bacon 
quesadillas, bacon cupcakes,

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bacon cookies, 
bacon ice cream...

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Jason: To an annual festival

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dedicated to all things 
bacon in Colorado.

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I'm gonna find out exactly 
why we love bacon so much.

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Brooks: This is my 
second one today.

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Valerie: If you don't like 
bacon, you're an alien. Period.

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Kids: Bacon!

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Jason: Today we're 
serving up

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bacon-wrapped 
America's Heartland, oh yeah!

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[package crinkles]

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♪♪♪

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[sizzle of frying bacon]

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Jason: Admit it... your mouth 
is watering right now.

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You can't smell it, but 
you know the aroma already.

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It battles coffee for the best 
scent to get you out of bed.

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Vendor: [yelling] I love bacon!

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Jason: Breakfast is over.

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It's the middle of the day, 
and yet, here we are.

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The crisp mountain air 
of River Run Village at

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Keystone Resort in Colorado

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is filled with that distinct 
aroma of cured and fried pork

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Yes, I know you love 
your BLT, who doesn't.

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But BLT, I mean, 
how creative is that?

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We're talking about bacon 
donuts, bacon ice cream,

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bacon sandwiches, 
bacon samples.

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Every year, thousands of 
folks come right here to

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Keystone Resort in Colorado

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to sample everything pork, 
not on the fork.

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It's known as the 
Blue Ribbon Bacon Tour.

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And this guy gets most of 
the credit for the idea.

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Brooks: Mmm! How good is that?

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I guess my official title

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for the Blue Ribbon Bacon 
Tour and Festival is...

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Founder, Chairman 
of the Iowa Bacon Board,

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my friends like to call me 
"the face of bacon," I guess.

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A face only a 
mother could love.

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Jason: Never heard of the 
Iowa Bacon Board?

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Well it's basically a 
creation of Brooks and his

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bacon-loving buddies who are 
responsible for this event.

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Brooks: Hey, why not?

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♪♪♪

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Brooks: We started 
celebrating it in 2001

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in Spirit Lake, Iowa, at 
the Porter family cabin

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and we just kind of 
had a retreat.

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It was a weekend 
getaway of about...

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you know, fifteen 
or twenty guys,

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and we just- 
we all love bacon.

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We'd have bacon with 
every single meal,

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one of the guys really liked 
bacon with just Mayonnaise

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which is kind of weird.

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We used to sit 
around a camp fire

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and profess our 
love for bacon.

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So each guy would get up, 
y'know, say a little thing,

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"Hey I love bacon, 
bacon loves me,

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I'm gonna eat it 'til 
I'm a hundred and three,"

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and after that, 
we would each toast

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or cheers with a great, 
"O' bacon!"

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Jason: I'm not sure the 
mayonnaise

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is the weird 
part of that story...

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but those late-night 
bacon-worship sessions

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grew into a bacon 
festival in Iowa that

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attracts tens of thousands.

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And like bacon grease 
flowing around a skillet,

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the tour continues to grow.

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Colorado, Wisconsin, 
even Iceland.

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Now in its fourth year 
at Keystone,

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thousands of people will pay 
anywhere from 20 to 50 bucks

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for unlimited bacon strip 
samples and bacon dishes.

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Vendor: Enjoy!

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Customer: Thank you.

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Dan: When you look around at 
how many people are here,

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they're here for bacon.

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Norm: Absolutely 
freaking amazing.

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It's grits with bacon, 
jalapeños and cheese.

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Jason: Whoa, that 
sounds delicious.

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Norm: It's pretty amazing.

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Mandy: The sliders were really 
good, the sushi was strange.

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But it was good! [laughing]

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Jason: Have you ever met anybody 
who doesn't like bacon?

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Dan: Vegetarians.

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Jason: Vegetarians.

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Dan: But I think they 
really do like bacon...

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they're just in denial.

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Kids: [together] Bacon caramel 
swirl ice cream.

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Kid: Mmhmm.

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Mike: This is like the best 
lookin' thing I've seen today

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Valerie: It's like triple bacon.

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Barbecue, cheesy 
something yumminess.

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Dan: You need a defibrillator...

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that's what you really need, 
y'know, I mean...

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Jason: It's that good. 
Dan: It's that good.

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Vendor: It's really, 
really, really good.

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[crackle of frying food]

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Jason: Brooks it smells good, 
what do we got here?

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Brooks: We got the Col-

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Colorado Mountain College 
Culinary Institute doin'

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a wild game bacon slider.

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It's buffalo and elk, and 
sautéed onions and some bacon

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Jason: Oh man, that looks good- 
we gotta try one.

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Brooks: Yeah, hey sure.

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Jason: So we got elk, buffalo, 
onions...

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Brooks: Onions, and bacon.

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Jason: [laughing] And of course, 
it's got bacon.

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Brooks: Yes. They actually won 
'best savory dish'

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at the 2013 
Blue Ribbon Bacon Tour.

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Jason: Oh, let's dig into 
one of those.

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Brooks: Yeah.

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Vendor: There you go guys.

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Brooks: Thank you!

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Jason: Oh man, look at that.

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Brooks: That's just tasty 
right there. 
Jason: Hot off the grill.

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Jason: Well I suppose you eat 
the bacon first, right?

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Brooks: Oh yeah, look at that.

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[while chewing] Mmm... 
this is my second one today.

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Jason: Well I'll be back 
for another.

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Brooks: Oh man, it's hard when 
you eat for a living.

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I gotta eat all this 
good food all the time.

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Jason: Keep your girlish figure.

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Brooks: I know.

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Jason: I mean, it just- all 
the flavors work together.

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The onions... 
this is what it's all about.

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Brooks: It is.

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Jason: I mean, if somebody can 
bite into this and enjoy it,

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you're a happy guy.

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Brooks: I know, it's pretty 
neat, y'know...

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A lot of great pleasure 
eating this...

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Jason: [laughing]

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♪♪♪

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Brooks: How many you think 
you're gonna make today?

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Vendor: We're gonna sell about 
eleven hundred today.

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Brooks: Eleven hundred 
sliders today.

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Jason: Eleven hundred of these.

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And how many of 
those did you eat?

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Brooks: Two... Maybe Three.

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Jason: [laughing] Awesome.

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♪♪♪

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In the winter this resort 
attracts skiers

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to take on the slopes.

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But after the snow has 
melted the Keystone Resort

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turns into a place for 
summer festivals.

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[band playing hard rock]

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And this one is a 
gluttonous gathering

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that includes live music...

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adult beverages...

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and quite simply, 
lots and lots of bacon.

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The combination of the 
sweet, savory, the music,

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the beer, the thin air, 
well it's all intoxicating.

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And it makes you do things 
you wouldn't normally do.

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And getting serious answers 
about bacon...

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This seemed like a 
good idea at the time.

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...Wasn't happening here.

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♪♪♪ [crowd cheering, music] ♪♪♪

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[crowd shouting] 
Three... Two... One!

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♪♪♪ [whistling and applause 
from crowd, music] ♪♪♪

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Jason: If any place would know

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why bacon is becoming so 
popular, it's Chicago.

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Poet Carl Sandburg 
called Chicago,

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"Hog butcher for the world."

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For decades after 
the Civil War,

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Chicago's Union Stockyards

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processed more meat than 
anywhere in the world.

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Livestock came in from the 
West by the railroad car-full

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40-thousand people 
were employed to

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move and butcher livestock.

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And hogs were at 
the top of the list.

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During the Civil War 1.4 
million hogs were butchered.

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Look at the sign 
in this photo...

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The capacity to butcher 
1,000 hogs an hour. In 1906!

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There was so much livestock 
that needed food and water

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at one point half a million 
gallons of water was

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being pumped from the 
Chicago River every day.

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Refrigerated rail cars, a 
growing trucking industry,

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and a changing meat industry

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led to the demise 
of the stockyards.

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They were shut down 
in the 1950s.

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But the stockyards left 
a lasting legacy,

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and Chicago will forever 
be known for its meat.

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♪♪♪

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And this place knows bacon.

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Since 2007, Paddy Longs 
Beer and Bacon Pub

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in Lincoln Park 
has been wallowing in

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the popularity and goodness 
that is everything bacon.

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00:10:05,104 --> 00:10:08,975
♪♪♪

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And get there early 
to grab a table for their

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Sunday Bacon Brunch.

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♪♪♪

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The three-man kitchen crew 
works magic with meat in

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what has to be the smallest 
restaurant kitchen in Chicago

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♪♪♪

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They tried expanding, 
neighbors resisted,

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so they dance around 
cooler doors and griddles

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and somehow manage to 
create bacon-centered dishes.

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♪♪♪

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One dish for 
true meat lovers...

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something called "The Bomb."

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They start with five pounds 
of ground sausage, pork and

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beef and then wrap it in a 
weave of brown sugar bacon.

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It's enough to feed 8 people.

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00:11:01,227 --> 00:11:04,430
But for the truly daring 
can try to win a T-Shirt by

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00:11:04,530 --> 00:11:09,402
eating their own Bomb with a 
side of fries in 45 minutes.

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Only a handful of people 
have actually done it.

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Kevin Bacon is 
not one of them.

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But Paddy Long's owner 
Chris Latchford says

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00:11:18,878 --> 00:11:21,981
Sundays at Paddy Long's are 
known for something else.

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[chatter and music]

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00:11:25,951 --> 00:11:29,522
Chris: We were doing 
different beer tastings

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00:11:29,622 --> 00:11:30,923
here at Paddy Long's.

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And we just decided one day,

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"Y'know what, bacon really 
goes good with beer.

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Why don't we just throw a 
slice of bacon out there

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with each beer we do?"

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A hundred people showed up,

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00:11:38,898 --> 00:11:41,233
we knew we were 
onto something.

247
00:11:41,333 --> 00:11:44,103
Jason: Now, Chris must use an 
online reservation system

248
00:11:44,203 --> 00:11:45,905
to keep up with the demand

249
00:11:46,005 --> 00:11:50,609
for $36 Paddy Long's Beer 
and Bacon Tastings.

250
00:11:50,710 --> 00:11:53,045
Squeezed into the back 
of the dining room on

251
00:11:53,145 --> 00:11:58,284
communal tables, the raucous 
tasters get their fill.

252
00:11:58,384 --> 00:12:01,120
One by one the tasting 
flights come out.

253
00:12:01,220 --> 00:12:04,090
A beer carefully selected 
to pair with a

254
00:12:04,190 --> 00:12:05,958
specific cut of bacon.

255
00:12:06,058 --> 00:12:07,693
Chris: How we doin'? 
Ready for round two?

256
00:12:07,793 --> 00:12:09,261
Alright, good.

257
00:12:09,361 --> 00:12:10,896
So guys, this is one of 
the bacons we do here

258
00:12:10,996 --> 00:12:13,666
at Paddy Long's- this is 
our cracked pepper bacon.

259
00:12:13,766 --> 00:12:15,134
Jason: And the tasters 
quickly find out

260
00:12:15,234 --> 00:12:17,236
what we consider bacon

261
00:12:17,336 --> 00:12:21,373
is just one slice of the 
worldwide bacon scene.

262
00:12:21,474 --> 00:12:23,676
The tasting is also 
an education on

263
00:12:23,776 --> 00:12:25,745
different cuts of bacon.

264
00:12:25,845 --> 00:12:26,946
Here's another round 
right here.

265
00:12:27,046 --> 00:12:28,414
Daniel: Oh wow.

266
00:12:28,514 --> 00:12:29,582
Jason: Look at this.

267
00:12:29,682 --> 00:12:30,583
Daniel: That looks amazing.

268
00:12:30,683 --> 00:12:31,717
Colleen: It does.

269
00:12:32,852 --> 00:12:34,620
Jason: Now if I'm not mistaken, 
this is the jowl bacon.

270
00:12:34,720 --> 00:12:37,123
Daniel: Yeah, what'd they call 
it? The face bacon.

271
00:12:37,223 --> 00:12:38,224
Jason: [laughs] It's from the 
face

272
00:12:38,324 --> 00:12:39,191
Daniel: It is.

273
00:12:40,192 --> 00:12:41,694
Jason: How's it go with 
the bacon? Good combo?

274
00:12:41,794 --> 00:12:43,662
Colleen: Oh, very good combo.

275
00:12:43,763 --> 00:12:45,297
This is probably one of 
the best pairings.

276
00:12:45,397 --> 00:12:48,634
I think the IPAs actually 
are better with some of-

277
00:12:48,734 --> 00:12:51,837
most of the bacon so far, 
because of the like-

278
00:12:51,937 --> 00:12:54,373
the really, like hoppiness 
of the beer versus like the

279
00:12:54,473 --> 00:12:58,077
sweet and saltiness of the 
bacon, it pairs really well.

280
00:12:58,177 --> 00:12:59,211
Jason: So which do you prefer,

281
00:12:59,311 --> 00:13:01,814
like beer and bacon tasting 
or wine tasting?

282
00:13:01,914 --> 00:13:04,517
Colleen: I'm not a huge wine 
fan, so of course beer and 
bacon.

283
00:13:04,617 --> 00:13:05,551
Jason: Hey, been and bacon 
wins.

284
00:13:05,651 --> 00:13:07,153
Daniel: Beer and bacon wins.

285
00:13:07,253 --> 00:13:12,525
Jason: Sorry Napa Valley, 
Chicago has got you beat.

286
00:13:12,625 --> 00:13:15,194
♪♪♪

287
00:13:15,294 --> 00:13:17,229
Chris: It's pretty amazing to 
see how after a couple of

288
00:13:17,329 --> 00:13:19,632
beers and bacons people 
start talking to each other

289
00:13:19,732 --> 00:13:21,734
about how they haven't 
tried this before,

290
00:13:21,834 --> 00:13:24,303
or they've been to this 
particular brewery.

291
00:13:24,403 --> 00:13:27,306
It's just, y'know, 
opening up people's minds

292
00:13:27,406 --> 00:13:30,509
to the different delights 
of cured pork meats.

293
00:13:32,411 --> 00:13:33,979
Y'know, you look 
at the Italians

294
00:13:34,079 --> 00:13:35,481
and they got pancetta;

295
00:13:35,581 --> 00:13:36,682
or you look at the 
Irish and they've got

296
00:13:36,782 --> 00:13:38,884
a different cut of the 
pig for their bacon.

297
00:13:38,984 --> 00:13:41,720
There's different ways to- 
to create different bacons

298
00:13:41,821 --> 00:13:43,155
and all of them 
are interesting.

299
00:13:43,255 --> 00:13:45,758
I find most of them to 
be very tasty and

300
00:13:45,858 --> 00:13:47,193
I find most of them 
to be even tastier

301
00:13:47,293 --> 00:13:50,162
when I pair them up 
with a beer, so it works.

302
00:13:50,262 --> 00:13:51,030
Jason: Did you have any idea

303
00:13:51,130 --> 00:13:52,198
it would take off 
the way it has?

304
00:13:52,298 --> 00:13:53,766
Chris: We had no idea at the 
time.

305
00:13:53,866 --> 00:13:58,037
Obviously, we do now and it's 
been a great success for us.

306
00:13:58,137 --> 00:14:00,539
Long may it continue, 
but as long as we continue

307
00:14:00,639 --> 00:14:05,044
to provide different bacons 
and combinations with beers

308
00:14:05,144 --> 00:14:07,213
that people potentially 
have not tried before,

309
00:14:07,313 --> 00:14:09,782
I think the interest is 
always gonna be there.

310
00:14:09,882 --> 00:14:12,084
Even for people who've 
perhaps done the tasting

311
00:14:12,184 --> 00:14:14,987
before but then they come 
back a few months later

312
00:14:15,087 --> 00:14:16,655
and try a whole new 
different selection.

313
00:14:18,224 --> 00:14:20,826
Jason: With my newfound 
knowledge and appreciation of 
bacon...

314
00:14:20,926 --> 00:14:22,928
there was more 
exploring to do.

315
00:14:24,663 --> 00:14:29,468
It was time to leave Chicago, 
hog butcher to the world...

316
00:14:29,568 --> 00:14:32,037
[horns and drumroll]

317
00:14:32,137 --> 00:14:36,008
And visit hog farmer 
to the world, Iowa.

318
00:14:36,108 --> 00:14:40,412
♪♪♪

319
00:14:40,512 --> 00:14:43,782
There are 3 million 
people in Iowa...

320
00:14:43,883 --> 00:14:46,185
There are more than 
20 million hogs.

321
00:14:46,285 --> 00:14:49,021
♪♪♪

322
00:14:49,121 --> 00:14:52,224
Jake Peterson farms near 
Baldwin, Iowa.

323
00:14:52,324 --> 00:14:56,495
Jake: Dad farms, Grandpa farmed.

324
00:14:56,595 --> 00:14:57,630
Great Grandpa farmed 
before that.

325
00:14:57,730 --> 00:14:59,832
So yeah, we've been doin' 
it for quite a while.

326
00:14:59,932 --> 00:15:02,101
Jason: And- and you went off to 
school and got a degree...

327
00:15:02,201 --> 00:15:04,203
Jake: Yup, got a 4 year degree 
from Iowa State.

328
00:15:04,303 --> 00:15:05,070
Jason: Animal science...

329
00:15:05,170 --> 00:15:06,672
Jake: Animal science, yup.

330
00:15:06,772 --> 00:15:08,407
Jason: Jake's farm is a bit 
of a throwback

331
00:15:08,507 --> 00:15:11,176
to earlier Iowa farming.

332
00:15:11,277 --> 00:15:14,647
Besides growing corn and 
soybeans and raising hogs,

333
00:15:14,747 --> 00:15:17,149
Jake has sheep and cows.

334
00:15:17,249 --> 00:15:19,218
His kids have some chickens.

335
00:15:20,552 --> 00:15:24,156
Most hog farmers today 
are using large buildings

336
00:15:24,256 --> 00:15:28,394
called confinements where 
thousands of hogs are raised.

337
00:15:28,494 --> 00:15:31,030
Jake: I'm kind of the minority, 
I guess you could say,

338
00:15:31,130 --> 00:15:33,065
of the hog operations.

339
00:15:33,165 --> 00:15:35,734
Most of 'em are confinement, 
nothin' wrong with that.

340
00:15:35,834 --> 00:15:37,803
It's just I choose to 
raise 'em outdoors.

341
00:15:37,903 --> 00:15:39,571
Jason: What's the advantage, 
do you think?

342
00:15:39,672 --> 00:15:40,839
Jake: One of the main 
advantages for me

343
00:15:40,940 --> 00:15:42,741
is I have extremely 
low overhead.

344
00:15:42,841 --> 00:15:44,343
I don't have the 
building infrastructure.

345
00:15:44,443 --> 00:15:47,046
I mean, I have some hot wire 
and some plywood huts,

346
00:15:47,146 --> 00:15:48,147
the downside of that is

347
00:15:48,247 --> 00:15:50,649
I have a lot more labor 
per pig than they do.

348
00:15:50,749 --> 00:15:51,951
Jason: How 'bout the taste?

349
00:15:52,051 --> 00:15:54,153
Does it impact the taste at 
all to have 'em out on grass?

350
00:15:54,253 --> 00:15:56,889
Jake: I think it does. 
Yeah, I mean, they-

351
00:15:56,989 --> 00:16:01,894
I mean, clean fresh air... 
they have an access to grass,

352
00:16:01,994 --> 00:16:03,862
the finished hogs 
are in bedding,

353
00:16:03,963 --> 00:16:06,098
more of a natural 
environment.

354
00:16:06,198 --> 00:16:07,733
Jason: When I think about a...

355
00:16:07,833 --> 00:16:10,469
kind of an old school, 
traditional Iowa farm,

356
00:16:10,569 --> 00:16:13,973
your- your farm sure 
feels like one, Jake.

357
00:16:14,073 --> 00:16:18,510
Jake: Yeah, it... it- yeah, it 
does. Here, grab this one.

358
00:16:18,610 --> 00:16:19,812
Jason: Sure.

359
00:16:21,180 --> 00:16:22,581
Jake: And we'll just walk in 
here and give them a little 
feed.

360
00:16:22,681 --> 00:16:24,717
Just kind of push them back 
so they don't rub on you.

361
00:16:24,817 --> 00:16:26,285
Come on, girls.

362
00:16:26,385 --> 00:16:29,254
Jason: These hogs are purebred 
Berkshire hogs.

363
00:16:29,355 --> 00:16:30,956
To understand why 
the breed of hog

364
00:16:31,056 --> 00:16:33,692
has anything to do with 
the taste of bacon...

365
00:16:33,792 --> 00:16:36,862
you'll need to rewind 
to the 1950s.

366
00:16:36,962 --> 00:16:39,999
Annc: Frank Farmer seems happy 
as he pockets his check

367
00:16:40,099 --> 00:16:41,767
and heads back home.

368
00:16:41,867 --> 00:16:43,402
He has reason to be happy.

369
00:16:43,502 --> 00:16:47,873
He sold what the market is 
looking for: meat-type hogs.

370
00:16:47,973 --> 00:16:52,644
Jason: The hog industry's push 
was the "meat-type hog."

371
00:16:52,745 --> 00:16:55,547
Annc: Take a good look at them 
as they come off the truck.

372
00:16:55,647 --> 00:16:59,084
They are not over fat, 
but are long and meaty.

373
00:16:59,184 --> 00:17:01,854
With a well-rounded 
turn over the loin.

374
00:17:01,954 --> 00:17:05,157
Jason: Farmers were encouraged 
to raise hog breeds

375
00:17:05,257 --> 00:17:09,395
that were less fatty 
and more lean. Why?

376
00:17:09,495 --> 00:17:12,831
One word: chicken.

377
00:17:12,931 --> 00:17:15,768
Annc: Here's another familiar, 
everyday scene:

378
00:17:15,868 --> 00:17:18,871
the American 
housewife shopping.

379
00:17:18,971 --> 00:17:21,306
She's the person everyone 
in the meat industry-

380
00:17:21,407 --> 00:17:25,878
producer, packer, retailer- 
is trying to please.

381
00:17:25,978 --> 00:17:27,813
Let's follow this 
determined young lady

382
00:17:27,913 --> 00:17:31,216
past the meat counter where 
there're all kinds of meat,

383
00:17:31,316 --> 00:17:33,152
each competing for 
her attention.

384
00:17:33,252 --> 00:17:35,721
What does she buy? 
Not the ham slice with

385
00:17:35,821 --> 00:17:38,357
all the fat that will 
fry away in drippings.

386
00:17:38,457 --> 00:17:42,928
She doesn't want these pork 
chops, not enough lean meat.

387
00:17:43,028 --> 00:17:48,233
And she is passing up the 
pork roast with too much fat.

388
00:17:48,333 --> 00:17:50,502
But here's something 
she likes,

389
00:17:50,602 --> 00:17:55,074
and the pork industry 
has lost another sale.

390
00:17:55,174 --> 00:17:57,609
Jason: For decades the industry 
marketed pork as a

391
00:17:57,709 --> 00:17:59,511
lean alternative to chicken,

392
00:17:59,611 --> 00:18:01,880
remember the 
"other white meat."

393
00:18:01,980 --> 00:18:05,451
And the "Berkshire" breed 
didn't fit the lean label

394
00:18:05,551 --> 00:18:07,920
as well as other breeds.

395
00:18:08,020 --> 00:18:13,192
Fortunately for bacon-lovers 
a new pork push is underway,

396
00:18:13,292 --> 00:18:16,829
and that includes more fatty 
breeds, like the Berkshire.

397
00:18:16,929 --> 00:18:20,099
Jake: It has a nice red color, 
where a lot of meats pale,

398
00:18:20,199 --> 00:18:22,801
and it has a nice pH 
and cooks nice and

399
00:18:22,901 --> 00:18:25,003
it's kinda makin' a comeback.

400
00:18:25,104 --> 00:18:27,573
Jason: Berkshire bacon 
was center stage at

401
00:18:27,673 --> 00:18:30,375
the Blue Ribbon Bacon Tour 
in Colorado.

402
00:18:30,476 --> 00:18:33,445
Iowa farmers Doug and 
Priscilla England were

403
00:18:33,545 --> 00:18:36,682
handing out samples of 
their Berkshire bacon.

404
00:18:36,782 --> 00:18:39,885
Priscilla: [laughs] We've never 
been to a- a bacon fest before

405
00:18:39,985 --> 00:18:42,521
and this was, there was 
a lot more people here

406
00:18:42,621 --> 00:18:45,424
than I ever expected and 
I just couldn't believe

407
00:18:45,524 --> 00:18:47,726
the amount of people that 
really liked our bacon,

408
00:18:47,826 --> 00:18:49,528
they came up with 
really nice things

409
00:18:49,628 --> 00:18:52,231
to say to us about the bacon.

410
00:18:52,331 --> 00:18:54,099
Doug: There had to be over 
300 pounds of bacon

411
00:18:54,199 --> 00:18:57,369
we served right here, 
I mean, yeah.

412
00:18:57,469 --> 00:19:01,206
I mean, we- there were pan 
after pan after pan of it,

413
00:19:01,306 --> 00:19:02,975
we just couldn't keep up...

414
00:19:03,075 --> 00:19:05,844
Jason: Along with Jake Peterson, 
the Englands are members

415
00:19:05,944 --> 00:19:10,315
of a co-op of farmers 
called "Berkwood Farms."

416
00:19:10,415 --> 00:19:13,352
Instead of selling their 
hogs on the market,

417
00:19:13,452 --> 00:19:17,356
they market and sell them 
directly through the co-op.

418
00:19:17,456 --> 00:19:18,857
All of the farmers raise

419
00:19:18,957 --> 00:19:21,793
that heirloom 
Berkshire breed of hog.

420
00:19:21,894 --> 00:19:24,296
Doug: We've tried to make it 
so the farmers,

421
00:19:24,396 --> 00:19:26,265
the small independent guys,

422
00:19:26,365 --> 00:19:29,801
can thrive in this 
pork business today

423
00:19:29,902 --> 00:19:33,605
and raise a quality product 
and get paid for it.

424
00:19:33,705 --> 00:19:35,073
Annc: The meat-type hog 
is the answer

425
00:19:35,174 --> 00:19:37,209
to better pork 
in the meat markets,

426
00:19:37,309 --> 00:19:39,311
and more satisfied 
Frank farmers

427
00:19:39,411 --> 00:19:40,879
at the livestock markets.

428
00:19:40,979 --> 00:19:43,649
♪♪♪

429
00:19:43,749 --> 00:19:45,817
Jason: If the bacon craze 
is good for the farmer,

430
00:19:45,918 --> 00:19:49,054
it's definitely good 
for James Wheeler.

431
00:19:49,154 --> 00:19:51,089
Six days a week, 
he and his crew

432
00:19:51,190 --> 00:19:53,725
hit the streets of 
Sacramento, California

433
00:19:53,825 --> 00:19:59,064
in his pink-pig colored 
food truck- "BaconMANia"

434
00:19:59,164 --> 00:20:01,233
James: We're pretty much a full 
blown restaurant on wheels

435
00:20:01,333 --> 00:20:03,902
everywhere we go, so it gives 
people the option to have,

436
00:20:04,002 --> 00:20:06,838
y'know, really good 
home-truck-made food

437
00:20:06,939 --> 00:20:08,774
that we bring to them.

438
00:20:08,874 --> 00:20:10,142
We put bacon in everything,

439
00:20:10,242 --> 00:20:12,211
we put bacon in our pulled- 
slow-roasted pulled pork,

440
00:20:12,311 --> 00:20:14,012
we put in our 
hamburger patties,

441
00:20:14,112 --> 00:20:16,014
our mac-n-cheese, our chili, 
everything that we have,

442
00:20:16,114 --> 00:20:18,584
we incorporate bacon 
in it somehow.

443
00:20:18,684 --> 00:20:21,787
Jason: Today James is on his 
way to a suburban office park

444
00:20:21,887 --> 00:20:25,757
for the lunch rush- 
he's running a little late.

445
00:20:25,857 --> 00:20:28,093
The other trucks are 
already in place

446
00:20:28,193 --> 00:20:31,463
but James doesn't seem 
too concerned.

447
00:20:31,563 --> 00:20:33,665
James: As soon as we pull up and 
we make the stop at our spot,

448
00:20:33,765 --> 00:20:36,068
we get everything fired 
back up from the drive,

449
00:20:36,168 --> 00:20:38,537
we kick on our exhaust fans 
and just the aroma of bacon

450
00:20:38,637 --> 00:20:40,906
just- we just fill the 
whole air and, y'know,

451
00:20:41,006 --> 00:20:42,908
a good twenty, thirty feet 
around us is just-

452
00:20:43,008 --> 00:20:45,010
just has the bacon floating 
around in the air and

453
00:20:45,110 --> 00:20:47,279
just that sizzle and 
that crackle that- that

454
00:20:47,379 --> 00:20:49,715
people love about bacon and 
something about that smell

455
00:20:49,815 --> 00:20:52,818
just takes them into 
'I gotta have it mode,'

456
00:20:52,918 --> 00:20:55,120
then they hopefully A-line 
it straight to our-

457
00:20:55,220 --> 00:20:57,689
straight to our truck and get 
to try some of our goodies.

458
00:20:57,789 --> 00:20:59,558
Here's your Blast Off 
Bacon Cheeseburger,

459
00:20:59,658 --> 00:21:01,526
and your side order of 
chili cheese fries.

460
00:21:01,627 --> 00:21:03,428
Have a great day, man.

461
00:21:03,528 --> 00:21:05,964
Jason: It's like a taste-bud 
trump card...

462
00:21:06,064 --> 00:21:10,369
the power of bacon takes 
on other food trucks.

463
00:21:10,469 --> 00:21:13,872
Although James insists it's 
a friendly competition,

464
00:21:13,972 --> 00:21:18,043
he most certainly wields 
an unfair advantage.

465
00:21:18,143 --> 00:21:21,913
Take the Jack Back Sammie 
grilled cheese sandwich.

466
00:21:22,014 --> 00:21:22,914
Jason: Oh my gosh...

467
00:21:23,015 --> 00:21:24,616
Let's slice this thing up, 
look at that....

468
00:21:24,716 --> 00:21:25,951
James: Yeah, melty cheese 
on the inside

469
00:21:26,051 --> 00:21:27,519
and grilled cheese 
on the outside,

470
00:21:27,619 --> 00:21:28,887
mac n' bacon 
stuffed inside...

471
00:21:28,987 --> 00:21:31,223
Jason: Looks good to me.

472
00:21:31,323 --> 00:21:34,793
[street sounds, chatter]

473
00:21:34,893 --> 00:21:38,096
Mmm-mmm-mmm, hog heaven!

474
00:21:38,196 --> 00:21:38,964
James: Yeah.

475
00:21:39,898 --> 00:21:40,365
Jason: And people can eat 
the whole thing?

476
00:21:41,566 --> 00:21:42,367
James: Yeah, some people do, 
kind of a little challenge.

477
00:21:43,568 --> 00:21:44,503
Sometimes people try to get 
through these in a lunch and

478
00:21:45,704 --> 00:21:46,838
not go home, not go back to 
the office and go to sleep.

479
00:21:48,106 --> 00:21:48,240
Jason: How much cheese do you 
end up putting in this thing?

480
00:21:49,207 --> 00:21:49,675
James: About four cups 
is the total cheese,

481
00:21:50,575 --> 00:21:51,176
we go from the inside 
and out, so....

482
00:21:51,276 --> 00:21:52,711
Jason: Four cups of cheese!

483
00:21:52,811 --> 00:21:54,346
James: More cheese goes on 
the outside than

484
00:21:54,446 --> 00:21:55,781
goes on the inside of 
these sandwiches...

485
00:21:55,881 --> 00:21:56,882
Jason: And how much bacon?

486
00:21:56,982 --> 00:21:58,483
James: A handful of bacon, 
about a half cup to

487
00:21:58,583 --> 00:22:00,285
three-quarters of a cup 
just on the inside alone,

488
00:22:00,385 --> 00:22:01,453
and then there's 
bacon as well

489
00:22:01,553 --> 00:22:03,622
inside of the mac-n-cheese 
that goes on there, so...

490
00:22:03,722 --> 00:22:04,956
This one has a little 
double dose of bacon on it,

491
00:22:05,057 --> 00:22:06,758
which is always a good thing.

492
00:22:06,858 --> 00:22:08,827
Jason: The BaconMANia crew 
will cook up about

493
00:22:08,927 --> 00:22:11,196
30 pounds of bacon today.

494
00:22:11,296 --> 00:22:13,598
James: Fridays are always a 
good day for us,

495
00:22:13,699 --> 00:22:16,101
I think it's just that sizzle 
and that taste of the bacon,

496
00:22:16,201 --> 00:22:18,704
that real crunchy, just, 
soon as it hit your mouth,

497
00:22:18,804 --> 00:22:20,572
it's just- it's just amazing.

498
00:22:20,672 --> 00:22:23,842
Jason: If it feels like you're 
seeing bacon everywhere,

499
00:22:23,942 --> 00:22:26,445
you're right- bacon sales 
have been on the rise

500
00:22:26,545 --> 00:22:28,213
over the past several years.

501
00:22:28,313 --> 00:22:31,049
Restaurants are adding 
bacon to their menus

502
00:22:31,149 --> 00:22:33,952
and people are frying up 
more bacon at home.

503
00:22:34,052 --> 00:22:36,755
In short... bacon is hip.

504
00:22:36,855 --> 00:22:40,325
There's turkey bacon, or 
tofu-bacon for vegetarians.

505
00:22:40,425 --> 00:22:43,095
And... it's not just 
for cooking anymore.

506
00:22:43,195 --> 00:22:45,831
Check out this bacon 
merchandise.

507
00:22:45,931 --> 00:22:48,266
There's even the 
Bacon Man video game,

508
00:22:48,367 --> 00:22:49,835
where you help Bacon Man

509
00:22:49,935 --> 00:22:53,338
restore his rightful place 
on the meat throne.

510
00:22:53,438 --> 00:22:57,008
♪♪♪

511
00:22:57,109 --> 00:23:00,679
Scientists have even tracked 
down why bacon smells so good

512
00:23:00,779 --> 00:23:02,280
The American Chemical Society

513
00:23:02,381 --> 00:23:07,185
says 150 volatile organic 
compounds work together

514
00:23:07,285 --> 00:23:09,788
to create a 
delicious combination.

515
00:23:09,888 --> 00:23:12,157
Amber: You know they call bacon 
the meat candy...

516
00:23:12,257 --> 00:23:15,360
Jason: Amber Vandewarker 
doesn't need any science.

517
00:23:15,460 --> 00:23:18,029
Her family brings 
bacon-wrapped goodness to

518
00:23:18,130 --> 00:23:20,966
the California State Fair 
every year.

519
00:23:21,066 --> 00:23:23,402
Their booth is one of 
the most popular.

520
00:23:23,502 --> 00:23:25,137
Amber: My husband and I own 
this.

521
00:23:25,237 --> 00:23:27,706
It's a summer business 
so we run seasonally

522
00:23:27,806 --> 00:23:30,709
and hire a lot of locals 
to work for us.

523
00:23:30,809 --> 00:23:34,379
And we bring my dad with us; 
and my mom is the nanny;

524
00:23:34,479 --> 00:23:37,549
and my brother-in-law 
came to help set up and...

525
00:23:37,649 --> 00:23:38,850
Jason: And your dad is 
on the grill.

526
00:23:38,950 --> 00:23:40,619
Amber: Yup. Put him on the 
grill.

527
00:23:40,719 --> 00:23:44,189
We all take the summer off 
and come sell bacon.

528
00:23:44,289 --> 00:23:47,592
We got started here with 
more convenient items,

529
00:23:47,692 --> 00:23:49,227
we started off with 
churros and nachos

530
00:23:49,327 --> 00:23:50,562
and things like that.

531
00:23:50,662 --> 00:23:53,265
And in 2008 when the 
economy kinda tanked,

532
00:23:53,365 --> 00:23:54,800
we started to get creative.

533
00:23:54,900 --> 00:23:57,169
So, we started off with the 
chocolate covered bacon,

534
00:23:57,269 --> 00:23:59,237
which turned out to 
be a huge hit.

535
00:23:59,337 --> 00:24:01,373
And then we started playing 
at home when we came up

536
00:24:01,473 --> 00:24:03,575
with the beer battered bacon 
that we do.

537
00:24:03,675 --> 00:24:04,810
It's beer battered 
in deep fried,

538
00:24:04,910 --> 00:24:06,311
thick cut pieces of bacon;

539
00:24:06,411 --> 00:24:08,246
and a bacon wrap 
chicken on a stick.

540
00:24:08,346 --> 00:24:09,347
And now we've come up with-

541
00:24:09,448 --> 00:24:11,650
we do a bacon-wrapped 
turkey leg,

542
00:24:11,750 --> 00:24:15,153
and we have kebabs 
that are wrapped in bacon.

543
00:24:15,253 --> 00:24:16,922
All sorts of good stuff.

544
00:24:17,022 --> 00:24:18,757
Jason: Whether it's served up 
at the fair,

545
00:24:18,857 --> 00:24:23,728
complimented with cold beer, 
covered in cheese or

546
00:24:23,829 --> 00:24:27,466
celebrated by meat-lovers, 
there is no denying

547
00:24:27,566 --> 00:24:31,002
bacon has found a place 
in Americans' hearts.

548
00:24:31,102 --> 00:24:32,571
Brooks: That is so good!

549
00:24:34,039 --> 00:24:37,108
Annc: Nothing in bacon 
processing is more eye-appealing

550
00:24:37,209 --> 00:24:41,246
or mouthwatering than a 
view of bacon as it emerges

551
00:24:41,346 --> 00:24:44,149
from the stainless 
steel smoke chambers.

552
00:24:44,249 --> 00:24:47,018
A beautiful sight, isn't it?

553
00:24:47,118 --> 00:24:49,254
♪♪♪

554
00:24:49,354 --> 00:24:50,856
Jason: Okay, so we've learned 
there's a lot of reasons

555
00:24:50,956 --> 00:24:54,059
why bacon tastes so good, 
and some of them scientific.

556
00:24:54,159 --> 00:24:56,561
But one thing we do know 
is bacon aficionados,

557
00:24:56,661 --> 00:24:59,531
farmers, and chefs 
pretty much all agree,

558
00:24:59,631 --> 00:25:01,700
they just feel it 
in their gut.

559
00:25:01,800 --> 00:25:02,734
That's gonna do it 
for this edition

560
00:25:02,834 --> 00:25:04,002
of America's Heartland.

561
00:25:04,102 --> 00:25:06,838
Thanks for joining us, 
we'll see you next time.

562
00:25:06,938 --> 00:25:08,874
Hey, before we go, 
just a reminder

563
00:25:08,974 --> 00:25:10,742
you can connect to 
America's Heartland

564
00:25:10,842 --> 00:25:13,178
through your favorite 
social media sites,

565
00:25:13,278 --> 00:25:15,213
and you'll find video 
from all of our shows at

566
00:25:15,313 --> 00:25:17,015
AmericasHeartland.org

567
00:25:18,450 --> 00:25:21,686
Narr: You can purchase a DVD or 
Blu-ray copy of this program.

568
00:25:21,786 --> 00:25:22,921
Here's the cost:

569
00:25:24,589 --> 00:25:30,395
To order, just visit us 
online or call 888-814-3923

570
00:25:30,495 --> 00:25:32,297
♪♪♪

571
00:25:32,397 --> 00:25:38,603
♪♪♪ You can see it in the eyes 
of every woman and man ♪♪♪

572
00:25:38,703 --> 00:25:44,576
♪♪♪ In America's Heartland, 
livin' close to the land ♪♪♪

573
00:25:44,676 --> 00:25:47,679
♪♪♪ There's a love 
for the country ♪♪♪

574
00:25:47,779 --> 00:25:50,549
♪♪♪ And a pride 
in the brand ♪♪♪

575
00:25:50,649 --> 00:25:53,251
♪♪♪ In America's Heartland ♪♪♪

576
00:25:53,351 --> 00:26:00,325
♪♪♪ Livin' close... 
close to the land ♪♪♪

577
00:26:00,425 --> 00:26:03,929
Narr: America's Heartland is 
made possible by...

578
00:26:04,029 --> 00:26:06,665
CropLife America. 
And it's member companies

579
00:26:06,765 --> 00:26:09,534
and associations in the 
crop protection industry

580
00:26:09,634 --> 00:26:14,306
including:

581
00:26:14,406 --> 00:26:18,410
Farm Credit - 
financing agriculture

582
00:26:18,510 --> 00:26:20,679
and rural America since 1916.

583
00:26:20,779 --> 00:26:22,581
Farm Credit is 
cooperatively owned

584
00:26:22,681 --> 00:26:24,382
by America's farmers 
and ranchers.

585
00:26:24,482 --> 00:26:29,187
Learn more at 
farmcredit.com.

586
00:26:29,287 --> 00:26:31,890
The Fund for 
Agriculture Education -

587
00:26:31,990 --> 00:26:33,992
A fund created by KVIE 
to support

588
00:26:34,092 --> 00:26:36,194
America's Heartland 
programming.

589
00:26:36,294 --> 00:26:40,332
Contributors include 
the following:

590
00:26:40,632 --> 00:26:45,637
♪♪♪