WEBVTT 00:01.201 --> 00:04.504 align:left position:15%,start line:83% size:75% Narr: America's Heartland is made possible by... 00:04.604 --> 00:07.240 align:left position:30%,start line:83% size:60% CropLife America. And it's member companies 00:07.340 --> 00:10.110 align:left position:22.5%,start line:83% size:67.5% and associations in the crop protection industry 00:10.210 --> 00:14.881 align:left position:37.5%,start line:5% size:52.5% including: 00:14.981 --> 00:18.985 align:left position:35%,start line:83% size:55% Farm Credit - financing agriculture 00:19.085 --> 00:21.254 align:left position:15%,start line:89% size:75% and rural America since 1916. 00:21.354 --> 00:23.156 align:left position:32.5%,start line:83% size:57.5% Farm Credit is cooperatively owned 00:23.256 --> 00:24.958 align:left position:25%,start line:83% size:65% by America's farmers and ranchers. 00:25.058 --> 00:29.763 align:left position:35%,start line:83% size:55% Learn more at farmcredit.com. 00:29.863 --> 00:32.465 align:left position:35%,start line:83% size:55% The Fund for Agriculture Education - 00:32.565 --> 00:34.567 align:left position:22.5%,start line:83% size:67.5% A fund created by KVIE to support 00:34.667 --> 00:36.770 align:left position:27.5%,start line:83% size:62.5% America's Heartland programming. 00:36.870 --> 00:40.907 align:left position:25%,start line:5% size:65% Contributors include the following: 00:42.742 --> 00:45.979 align:left position:22.5%,start line:83% size:67.5% Jason: There's meat... and then there's bacon. 00:47.947 --> 00:51.651 align:left position:22.5%,start line:83% size:67.5% If I told you Americans eat 5 billion pounds 00:51.751 --> 00:54.721 align:left position:27.5%,start line:83% size:62.5% of bacon each year, what would you say? 00:54.821 --> 00:57.257 align:left position:32.5%,start line:89% size:57.5% Only 5 billion? 00:57.357 --> 00:58.958 align:left position:12.5%,start line:83% size:77.5% Festival-Goer: There's no time bacon's not good to eat... 00:59.059 --> 01:00.927 align:left position:12.5%,start line:83% size:77.5% Festival-Goer: You can make it salty, you can make it sweet. 01:01.027 --> 01:02.295 align:left position:10%,start line:83% size:80% Festival-Goer: You can literally put it on anything 01:02.395 --> 01:03.329 align:left position:22.5%,start line:89% size:67.5% and make it delicious. 01:04.531 --> 01:04.631 align:left position:17.5%,start line:83% size:72.5% Festival-Goer: It's its own condiment, but it's a meat. 01:05.732 --> 01:07.667 align:left position:15%,start line:83% size:75% Festival-Goer: Yeah, like... it's perfect. [laughing] 01:07.767 --> 01:10.136 align:left position:22.5%,start line:83% size:67.5% Jason: It's one of the oldest cuts of meat... 01:10.236 --> 01:13.073 align:left position:30%,start line:83% size:60% it's been around since the 1500s, 01:13.173 --> 01:15.675 align:left position:15%,start line:89% size:75% and it's as popular as ever. 01:15.775 --> 01:16.943 align:left position:25%,start line:83% size:65% Here's another round right here. 01:17.043 --> 01:18.411 align:left position:30%,start line:89% size:60% Daniel: Oh, wow. 01:18.511 --> 01:19.679 align:left position:25%,start line:89% size:65% Jason: Look at this. 01:19.779 --> 01:20.914 align:left position:17.5%,start line:89% size:72.5% Daniel: That looks amazing! 01:21.014 --> 01:23.216 align:left position:25%,start line:83% size:65% Jason: Now this is an assignment! 01:23.316 --> 01:27.287 align:left position:27.5%,start line:83% size:62.5% From beer and bacon pairings in Chicago... 01:27.387 --> 01:29.556 align:left position:25%,start line:83% size:65% Brooks: There's bacon quesadillas, bacon cupcakes, 01:29.656 --> 01:31.891 align:left position:32.5%,start line:83% size:57.5% bacon cookies, bacon ice cream... 01:31.991 --> 01:33.493 align:left position:15%,start line:89% size:75% Jason: To an annual festival 01:33.593 --> 01:37.797 align:left position:22.5%,start line:83% size:67.5% dedicated to all things bacon in Colorado. 01:37.897 --> 01:41.935 align:left position:17.5%,start line:83% size:72.5% I'm gonna find out exactly why we love bacon so much. 01:42.035 --> 01:44.037 align:left position:27.5%,start line:83% size:62.5% Brooks: This is my second one today. 01:44.137 --> 01:45.905 align:left position:17.5%,start line:83% size:72.5% Valerie: If you don't like bacon, you're an alien. Period. 01:46.005 --> 01:47.540 align:left position:35%,start line:89% size:55% Kids: Bacon! 01:47.640 --> 01:48.741 align:left position:27.5%,start line:83% size:62.5% Jason: Today we're serving up 01:48.842 --> 01:51.911 align:left position:35%,start line:83% size:55% bacon-wrapped America's Heartland, oh yeah! 01:52.011 --> 01:53.847 align:left position:27.5%,start line:89% size:62.5% [package crinkles] 01:53.947 --> 01:57.383 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 01:57.484 --> 02:08.194 align:left position:20%,start line:89% size:70% [sizzle of frying bacon] 02:08.294 --> 02:13.099 align:left position:15%,start line:83% size:75% Jason: Admit it... your mouth is watering right now. 02:14.701 --> 02:19.072 align:left position:22.5%,start line:83% size:67.5% You can't smell it, but you know the aroma already. 02:19.172 --> 02:22.709 align:left position:12.5%,start line:83% size:77.5% It battles coffee for the best scent to get you out of bed. 02:22.809 --> 02:25.578 align:left position:12.5%,start line:89% size:77.5% Vendor: [yelling] I love bacon! 02:27.147 --> 02:29.149 align:left position:20%,start line:5% size:70% Jason: Breakfast is over. 02:29.249 --> 02:33.052 align:left position:17.5%,start line:5% size:72.5% It's the middle of the day, and yet, here we are. 02:33.153 --> 02:35.788 align:left position:22.5%,start line:83% size:67.5% The crisp mountain air of River Run Village at 02:35.889 --> 02:38.291 align:left position:17.5%,start line:89% size:72.5% Keystone Resort in Colorado 02:38.391 --> 02:44.330 align:left position:15%,start line:83% size:75% is filled with that distinct aroma of cured and fried pork 02:44.430 --> 02:46.866 align:left position:25%,start line:83% size:65% Yes, I know you love your BLT, who doesn't. 02:46.966 --> 02:49.669 align:left position:30%,start line:83% size:60% But BLT, I mean, how creative is that? 02:49.769 --> 02:52.805 align:left position:20%,start line:65% size:70% We're talking about bacon donuts, bacon ice cream, 02:52.906 --> 02:55.308 align:left position:30%,start line:65% size:60% bacon sandwiches, bacon samples. 02:55.408 --> 02:57.877 align:left position:20%,start line:65% size:70% Every year, thousands of folks come right here to 02:57.977 --> 02:59.646 align:left position:17.5%,start line:89% size:72.5% Keystone Resort in Colorado 02:59.746 --> 03:03.850 align:left position:17.5%,start line:83% size:72.5% to sample everything pork, not on the fork. 03:03.950 --> 03:07.387 align:left position:30%,start line:83% size:60% It's known as the Blue Ribbon Bacon Tour. 03:07.487 --> 03:10.623 align:left position:20%,start line:83% size:70% And this guy gets most of the credit for the idea. 03:10.723 --> 03:12.725 align:left position:12.5%,start line:89% size:77.5% Brooks: Mmm! How good is that? 03:12.825 --> 03:13.860 align:left position:20%,start line:65% size:70% I guess my official title 03:13.960 --> 03:16.963 align:left position:20%,start line:65% size:70% for the Blue Ribbon Bacon Tour and Festival is... 03:18.565 --> 03:20.567 align:left position:30%,start line:65% size:60% Founder, Chairman of the Iowa Bacon Board, 03:20.667 --> 03:23.603 align:left position:17.5%,start line:83% size:72.5% my friends like to call me "the face of bacon," I guess. 03:23.703 --> 03:26.005 align:left position:35%,start line:83% size:55% A face only a mother could love. 03:26.105 --> 03:27.807 align:left position:20%,start line:83% size:70% Jason: Never heard of the Iowa Bacon Board? 03:27.907 --> 03:30.843 align:left position:25%,start line:83% size:65% Well it's basically a creation of Brooks and his 03:30.944 --> 03:33.980 align:left position:15%,start line:83% size:75% bacon-loving buddies who are responsible for this event. 03:34.080 --> 03:35.448 align:left position:25%,start line:89% size:65% Brooks: Hey, why not? 03:35.548 --> 03:37.650 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 03:37.750 --> 03:39.886 align:left position:27.5%,start line:83% size:62.5% Brooks: We started celebrating it in 2001 03:39.986 --> 03:43.056 align:left position:20%,start line:83% size:70% in Spirit Lake, Iowa, at the Porter family cabin 03:43.156 --> 03:44.857 align:left position:27.5%,start line:83% size:62.5% and we just kind of had a retreat. 03:47.093 --> 03:48.962 align:left position:30%,start line:83% size:60% It was a weekend getaway of about... 03:49.062 --> 03:52.165 align:left position:30%,start line:83% size:60% you know, fifteen or twenty guys, 03:52.265 --> 03:55.969 align:left position:35%,start line:83% size:55% and we just- we all love bacon. 03:56.069 --> 03:58.438 align:left position:25%,start line:83% size:65% We'd have bacon with every single meal, 03:58.538 --> 04:00.673 align:left position:15%,start line:83% size:75% one of the guys really liked bacon with just Mayonnaise 04:00.773 --> 04:03.543 align:left position:22.5%,start line:89% size:67.5% which is kind of weird. 04:03.643 --> 04:05.478 align:left position:32.5%,start line:83% size:57.5% We used to sit around a camp fire 04:05.578 --> 04:08.881 align:left position:32.5%,start line:83% size:57.5% and profess our love for bacon. 04:08.982 --> 04:12.285 align:left position:20%,start line:83% size:70% So each guy would get up, y'know, say a little thing, 04:12.385 --> 04:14.220 align:left position:27.5%,start line:83% size:62.5% "Hey I love bacon, bacon loves me, 04:14.320 --> 04:16.055 align:left position:25%,start line:83% size:65% I'm gonna eat it 'til I'm a hundred and three," 04:16.155 --> 04:19.192 align:left position:32.5%,start line:83% size:57.5% and after that, we would each toast 04:19.292 --> 04:22.495 align:left position:22.5%,start line:83% size:67.5% or cheers with a great, "O' bacon!" 04:24.197 --> 04:25.632 align:left position:22.5%,start line:83% size:67.5% Jason: I'm not sure the mayonnaise 04:25.732 --> 04:28.201 align:left position:35%,start line:83% size:55% is the weird part of that story... 04:28.301 --> 04:31.104 align:left position:25%,start line:83% size:65% but those late-night bacon-worship sessions 04:31.204 --> 04:33.840 align:left position:30%,start line:83% size:60% grew into a bacon festival in Iowa that 04:33.940 --> 04:36.242 align:left position:17.5%,start line:89% size:72.5% attracts tens of thousands. 04:36.342 --> 04:39.379 align:left position:25%,start line:83% size:65% And like bacon grease flowing around a skillet, 04:39.479 --> 04:41.748 align:left position:17.5%,start line:89% size:72.5% the tour continues to grow. 04:41.848 --> 04:45.418 align:left position:25%,start line:83% size:65% Colorado, Wisconsin, even Iceland. 04:47.287 --> 04:49.555 align:left position:22.5%,start line:83% size:67.5% Now in its fourth year at Keystone, 04:49.656 --> 04:53.760 align:left position:15%,start line:83% size:75% thousands of people will pay anywhere from 20 to 50 bucks 04:53.860 --> 04:57.263 align:left position:20%,start line:83% size:70% for unlimited bacon strip samples and bacon dishes. 04:57.363 --> 04:58.298 align:left position:32.5%,start line:89% size:57.5% Vendor: Enjoy! 04:58.398 --> 04:59.565 align:left position:25%,start line:89% size:65% Customer: Thank you. 04:59.666 --> 05:01.401 align:left position:15%,start line:83% size:75% Dan: When you look around at how many people are here, 05:01.501 --> 05:02.669 align:left position:22.5%,start line:89% size:67.5% they're here for bacon. 05:02.769 --> 05:04.971 align:left position:30%,start line:65% size:60% Norm: Absolutely freaking amazing. 05:05.071 --> 05:07.674 align:left position:22.5%,start line:65% size:67.5% It's grits with bacon, jalapeños and cheese. 05:07.774 --> 05:09.008 align:left position:47.5%,start line:65% size:42.5% Jason: Whoa, that sounds delicious. 05:09.108 --> 05:10.209 align:left position:17.5%,start line:71% size:72.5% Norm: It's pretty amazing. 05:11.444 --> 05:12.545 align:left position:12.5%,start line:65% size:77.5% Mandy: The sliders were really good, the sushi was strange. 05:12.645 --> 05:15.214 align:left position:17.5%,start line:71% size:72.5% But it was good! [laughing] 05:15.315 --> 05:17.083 align:left position:10%,start line:65% size:80% Jason: Have you ever met anybody who doesn't like bacon? 05:17.183 --> 05:18.217 align:left position:30%,start line:71% size:60% Dan: Vegetarians. 05:18.318 --> 05:19.319 align:left position:27.5%,start line:71% size:62.5% Jason: Vegetarians. 05:19.419 --> 05:21.187 align:left position:25%,start line:65% size:65% Dan: But I think they really do like bacon... 05:21.287 --> 05:22.855 align:left position:22.5%,start line:71% size:67.5% they're just in denial. 05:25.058 --> 05:27.760 align:left position:12.5%,start line:83% size:77.5% Kids: [together] Bacon caramel swirl ice cream. 05:27.860 --> 05:29.128 align:left position:37.5%,start line:89% size:52.5% Kid: Mmhmm. 05:29.228 --> 05:30.697 align:left position:17.5%,start line:71% size:72.5% Mike: This is like the best lookin' thing I've seen today 05:30.797 --> 05:33.199 align:left position:10%,start line:77% size:80% Valerie: It's like triple bacon. 05:33.299 --> 05:35.301 align:left position:30%,start line:71% size:60% Barbecue, cheesy something yumminess. 05:35.401 --> 05:37.270 align:left position:10%,start line:89% size:80% Dan: You need a defibrillator... 05:37.370 --> 05:39.706 align:left position:15%,start line:83% size:75% that's what you really need, y'know, I mean... 05:39.806 --> 05:42.208 align:left position:22.5%,start line:83% size:67.5% Jason: It's that good. Dan: It's that good. 05:42.308 --> 05:44.811 align:left position:25%,start line:83% size:65% Vendor: It's really, really, really good. 05:44.911 --> 05:46.779 align:left position:20%,start line:89% size:70% [crackle of frying food] 05:46.879 --> 05:49.248 align:left position:15%,start line:83% size:75% Jason: Brooks it smells good, what do we got here? 05:49.349 --> 05:50.583 align:left position:22.5%,start line:89% size:67.5% Brooks: We got the Col- 05:50.683 --> 05:52.352 align:left position:20%,start line:83% size:70% Colorado Mountain College Culinary Institute doin' 05:52.452 --> 05:55.221 align:left position:20%,start line:89% size:70% a wild game bacon slider. 05:55.321 --> 05:59.992 align:left position:20%,start line:83% size:70% It's buffalo and elk, and sautéed onions and some bacon 06:00.093 --> 06:01.961 align:left position:12.5%,start line:83% size:77.5% Jason: Oh man, that looks good- we gotta try one. 06:02.061 --> 06:03.496 align:left position:22.5%,start line:89% size:67.5% Brooks: Yeah, hey sure. 06:03.596 --> 06:06.666 align:left position:12.5%,start line:83% size:77.5% Jason: So we got elk, buffalo, onions... 06:06.766 --> 06:08.234 align:left position:17.5%,start line:89% size:72.5% Brooks: Onions, and bacon. 06:08.334 --> 06:09.936 align:left position:10%,start line:83% size:80% Jason: [laughing] And of course, it's got bacon. 06:10.036 --> 06:11.704 align:left position:12.5%,start line:83% size:77.5% Brooks: Yes. They actually won 'best savory dish' 06:11.804 --> 06:14.741 align:left position:37.5%,start line:83% size:52.5% at the 2013 Blue Ribbon Bacon Tour. 06:14.841 --> 06:15.942 align:left position:20%,start line:83% size:70% Jason: Oh, let's dig into one of those. 06:16.042 --> 06:17.110 align:left position:35%,start line:89% size:55% Brooks: Yeah. 06:17.210 --> 06:18.044 align:left position:17.5%,start line:89% size:72.5% Vendor: There you go guys. 06:18.144 --> 06:19.011 align:left position:27.5%,start line:89% size:62.5% Brooks: Thank you! 06:19.112 --> 06:20.780 align:left position:15%,start line:89% size:75% Jason: Oh man, look at that. 06:20.880 --> 06:23.282 align:left position:10%,start line:59% size:80% Brooks: That's just tasty right there. Jason: Hot off the grill. 06:23.383 --> 06:24.751 align:left position:15%,start line:83% size:75% Jason: Well I suppose you eat the bacon first, right? 06:24.851 --> 06:26.085 align:left position:12.5%,start line:89% size:77.5% Brooks: Oh yeah, look at that. 06:28.454 --> 06:32.291 align:left position:22.5%,start line:83% size:67.5% [while chewing] Mmm... this is my second one today. 06:32.392 --> 06:34.127 align:left position:20%,start line:83% size:70% Jason: Well I'll be back for another. 06:34.227 --> 06:36.696 align:left position:12.5%,start line:83% size:77.5% Brooks: Oh man, it's hard when you eat for a living. 06:38.264 --> 06:40.032 align:left position:25%,start line:83% size:65% I gotta eat all this good food all the time. 06:40.133 --> 06:41.267 align:left position:10%,start line:89% size:80% Jason: Keep your girlish figure. 06:41.367 --> 06:42.835 align:left position:32.5%,start line:89% size:57.5% Brooks: I know. 06:42.935 --> 06:44.937 align:left position:17.5%,start line:83% size:72.5% Jason: I mean, it just- all the flavors work together. 06:45.037 --> 06:47.573 align:left position:35%,start line:83% size:55% The onions... this is what it's all about. 06:47.673 --> 06:49.175 align:left position:32.5%,start line:89% size:57.5% Brooks: It is. 06:49.275 --> 06:51.644 align:left position:12.5%,start line:83% size:77.5% Jason: I mean, if somebody can bite into this and enjoy it, 06:51.744 --> 06:52.712 align:left position:27.5%,start line:89% size:62.5% you're a happy guy. 06:52.812 --> 06:55.014 align:left position:17.5%,start line:83% size:72.5% Brooks: I know, it's pretty neat, y'know... 06:55.114 --> 06:56.616 align:left position:22.5%,start line:83% size:67.5% A lot of great pleasure eating this... 06:56.716 --> 06:58.317 align:left position:30%,start line:89% size:60% Jason: [laughing] 06:58.418 --> 07:02.855 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 07:02.955 --> 07:05.091 align:left position:17.5%,start line:83% size:72.5% Brooks: How many you think you're gonna make today? 07:05.191 --> 07:08.327 align:left position:12.5%,start line:83% size:77.5% Vendor: We're gonna sell about eleven hundred today. 07:08.428 --> 07:10.396 align:left position:22.5%,start line:83% size:67.5% Brooks: Eleven hundred sliders today. 07:10.496 --> 07:12.465 align:left position:12.5%,start line:89% size:77.5% Jason: Eleven hundred of these. 07:12.565 --> 07:14.567 align:left position:32.5%,start line:83% size:57.5% And how many of those did you eat? 07:14.667 --> 07:17.003 align:left position:17.5%,start line:89% size:72.5% Brooks: Two... Maybe Three. 07:17.103 --> 07:18.271 align:left position:17.5%,start line:89% size:72.5% Jason: [laughing] Awesome. 07:18.371 --> 07:21.874 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 07:21.974 --> 07:24.343 align:left position:20%,start line:83% size:70% In the winter this resort attracts skiers 07:24.444 --> 07:26.512 align:left position:22.5%,start line:89% size:67.5% to take on the slopes. 07:26.612 --> 07:29.582 align:left position:22.5%,start line:83% size:67.5% But after the snow has melted the Keystone Resort 07:29.682 --> 07:31.851 align:left position:22.5%,start line:83% size:67.5% turns into a place for summer festivals. 07:31.951 --> 07:34.687 align:left position:20%,start line:89% size:70% [band playing hard rock] 07:34.787 --> 07:38.024 align:left position:30%,start line:83% size:60% And this one is a gluttonous gathering 07:38.124 --> 07:40.626 align:left position:17.5%,start line:89% size:72.5% that includes live music... 07:40.726 --> 07:42.528 align:left position:27.5%,start line:89% size:62.5% adult beverages... 07:42.628 --> 07:46.432 align:left position:30%,start line:83% size:60% and quite simply, lots and lots of bacon. 07:48.501 --> 07:52.305 align:left position:22.5%,start line:83% size:67.5% The combination of the sweet, savory, the music, 07:52.405 --> 07:57.677 align:left position:22.5%,start line:83% size:67.5% the beer, the thin air, well it's all intoxicating. 07:57.777 --> 08:01.314 align:left position:17.5%,start line:83% size:72.5% And it makes you do things you wouldn't normally do. 08:01.414 --> 08:03.950 align:left position:17.5%,start line:83% size:72.5% And getting serious answers about bacon... 08:04.050 --> 08:06.452 align:left position:27.5%,start line:83% size:62.5% This seemed like a good idea at the time. 08:06.552 --> 08:08.254 align:left position:20%,start line:89% size:70% ...Wasn't happening here. 08:08.354 --> 08:16.362 align:left position:15%,start line:89% size:75% ♪♪♪ [crowd cheering, music] ♪♪♪ 08:16.462 --> 08:20.233 align:left position:30%,start line:83% size:60% [crowd shouting] Three... Two... One! 08:20.333 --> 08:30.243 align:left position:17.5%,start line:83% size:72.5% ♪♪♪ [whistling and applause from crowd, music] ♪♪♪ 08:31.911 --> 08:33.613 align:left position:12.5%,start line:65% size:77.5% Jason: If any place would know 08:33.713 --> 08:39.552 align:left position:20%,start line:65% size:70% why bacon is becoming so popular, it's Chicago. 08:39.652 --> 08:41.954 align:left position:27.5%,start line:83% size:62.5% Poet Carl Sandburg called Chicago, 08:42.054 --> 08:45.191 align:left position:15%,start line:89% size:75% "Hog butcher for the world." 08:45.291 --> 08:46.759 align:left position:30%,start line:83% size:60% For decades after the Civil War, 08:46.859 --> 08:48.761 align:left position:17.5%,start line:89% size:72.5% Chicago's Union Stockyards 08:48.861 --> 08:53.332 align:left position:20%,start line:83% size:70% processed more meat than anywhere in the world. 08:53.432 --> 08:57.937 align:left position:17.5%,start line:83% size:72.5% Livestock came in from the West by the railroad car-full 08:58.037 --> 09:00.006 align:left position:27.5%,start line:83% size:62.5% 40-thousand people were employed to 09:00.106 --> 09:02.441 align:left position:17.5%,start line:89% size:72.5% move and butcher livestock. 09:02.542 --> 09:05.411 align:left position:30%,start line:83% size:60% And hogs were at the top of the list. 09:05.511 --> 09:10.383 align:left position:20%,start line:83% size:70% During the Civil War 1.4 million hogs were butchered. 09:10.483 --> 09:12.118 align:left position:30%,start line:83% size:60% Look at the sign in this photo... 09:12.218 --> 09:18.658 align:left position:22.5%,start line:83% size:67.5% The capacity to butcher 1,000 hogs an hour. In 1906! 09:18.758 --> 09:21.527 align:left position:17.5%,start line:83% size:72.5% There was so much livestock that needed food and water 09:21.627 --> 09:24.730 align:left position:17.5%,start line:83% size:72.5% at one point half a million gallons of water was 09:24.830 --> 09:27.800 align:left position:25%,start line:83% size:65% being pumped from the Chicago River every day. 09:30.336 --> 09:33.639 align:left position:20%,start line:83% size:70% Refrigerated rail cars, a growing trucking industry, 09:33.739 --> 09:36.042 align:left position:15%,start line:89% size:75% and a changing meat industry 09:36.142 --> 09:39.211 align:left position:30%,start line:83% size:60% led to the demise of the stockyards. 09:39.312 --> 09:41.914 align:left position:27.5%,start line:83% size:62.5% They were shut down in the 1950s. 09:42.014 --> 09:44.984 align:left position:22.5%,start line:83% size:67.5% But the stockyards left a lasting legacy, 09:45.084 --> 09:48.921 align:left position:20%,start line:83% size:70% and Chicago will forever be known for its meat. 09:49.021 --> 09:51.390 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 09:51.490 --> 09:54.493 align:left position:17.5%,start line:89% size:72.5% And this place knows bacon. 09:54.594 --> 09:57.897 align:left position:22.5%,start line:83% size:67.5% Since 2007, Paddy Longs Beer and Bacon Pub 09:57.997 --> 10:00.466 align:left position:32.5%,start line:83% size:57.5% in Lincoln Park has been wallowing in 10:00.566 --> 10:05.004 align:left position:17.5%,start line:83% size:72.5% the popularity and goodness that is everything bacon. 10:05.104 --> 10:08.975 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 10:09.075 --> 10:11.677 align:left position:27.5%,start line:83% size:62.5% And get there early to grab a table for their 10:11.777 --> 10:13.446 align:left position:25%,start line:89% size:65% Sunday Bacon Brunch. 10:13.546 --> 10:19.118 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 10:19.218 --> 10:23.022 align:left position:17.5%,start line:83% size:72.5% The three-man kitchen crew works magic with meat in 10:23.122 --> 10:26.959 align:left position:17.5%,start line:83% size:72.5% what has to be the smallest restaurant kitchen in Chicago 10:27.059 --> 10:30.696 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 10:30.796 --> 10:33.499 align:left position:25%,start line:83% size:65% They tried expanding, neighbors resisted, 10:33.599 --> 10:36.802 align:left position:25%,start line:83% size:65% so they dance around cooler doors and griddles 10:36.902 --> 10:41.307 align:left position:25%,start line:83% size:65% and somehow manage to create bacon-centered dishes. 10:41.407 --> 10:44.910 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 10:45.011 --> 10:47.046 align:left position:35%,start line:83% size:55% One dish for true meat lovers... 10:47.146 --> 10:49.715 align:left position:15%,start line:89% size:75% something called "The Bomb." 10:49.815 --> 10:53.085 align:left position:17.5%,start line:83% size:72.5% They start with five pounds of ground sausage, pork and 10:53.185 --> 10:58.324 align:left position:17.5%,start line:83% size:72.5% beef and then wrap it in a weave of brown sugar bacon. 10:58.424 --> 11:01.127 align:left position:15%,start line:89% size:75% It's enough to feed 8 people. 11:01.227 --> 11:04.430 align:left position:20%,start line:83% size:70% But for the truly daring can try to win a T-Shirt by 11:04.530 --> 11:09.402 align:left position:15%,start line:83% size:75% eating their own Bomb with a side of fries in 45 minutes. 11:09.502 --> 11:12.338 align:left position:20%,start line:83% size:70% Only a handful of people have actually done it. 11:12.438 --> 11:16.042 align:left position:32.5%,start line:83% size:57.5% Kevin Bacon is not one of them. 11:16.142 --> 11:18.778 align:left position:22.5%,start line:83% size:67.5% But Paddy Long's owner Chris Latchford says 11:18.878 --> 11:21.981 align:left position:17.5%,start line:83% size:72.5% Sundays at Paddy Long's are known for something else. 11:22.081 --> 11:25.851 align:left position:27.5%,start line:89% size:62.5% [chatter and music] 11:25.951 --> 11:29.522 align:left position:25%,start line:83% size:65% Chris: We were doing different beer tastings 11:29.622 --> 11:30.923 align:left position:25%,start line:89% size:65% here at Paddy Long's. 11:31.023 --> 11:32.758 align:left position:15%,start line:65% size:75% And we just decided one day, 11:32.858 --> 11:34.593 align:left position:17.5%,start line:65% size:72.5% "Y'know what, bacon really goes good with beer. 11:34.694 --> 11:36.062 align:left position:20%,start line:65% size:70% Why don't we just throw a slice of bacon out there 11:36.162 --> 11:37.830 align:left position:22.5%,start line:65% size:67.5% with each beer we do?" 11:37.930 --> 11:38.798 align:left position:17.5%,start line:89% size:72.5% A hundred people showed up, 11:38.898 --> 11:41.233 align:left position:32.5%,start line:83% size:57.5% we knew we were onto something. 11:41.333 --> 11:44.103 align:left position:15%,start line:83% size:75% Jason: Now, Chris must use an online reservation system 11:44.203 --> 11:45.905 align:left position:17.5%,start line:89% size:72.5% to keep up with the demand 11:46.005 --> 11:50.609 align:left position:20%,start line:83% size:70% for $36 Paddy Long's Beer and Bacon Tastings. 11:50.710 --> 11:53.045 align:left position:22.5%,start line:83% size:67.5% Squeezed into the back of the dining room on 11:53.145 --> 11:58.284 align:left position:15%,start line:83% size:75% communal tables, the raucous tasters get their fill. 11:58.384 --> 12:01.120 align:left position:22.5%,start line:83% size:67.5% One by one the tasting flights come out. 12:01.220 --> 12:04.090 align:left position:20%,start line:83% size:70% A beer carefully selected to pair with a 12:04.190 --> 12:05.958 align:left position:22.5%,start line:89% size:67.5% specific cut of bacon. 12:06.058 --> 12:07.693 align:left position:25%,start line:83% size:65% Chris: How we doin'? Ready for round two? 12:07.793 --> 12:09.261 align:left position:32.5%,start line:89% size:57.5% Alright, good. 12:09.361 --> 12:10.896 align:left position:22.5%,start line:83% size:67.5% So guys, this is one of the bacons we do here 12:10.996 --> 12:13.666 align:left position:20%,start line:83% size:70% at Paddy Long's- this is our cracked pepper bacon. 12:13.766 --> 12:15.134 align:left position:22.5%,start line:83% size:67.5% Jason: And the tasters quickly find out 12:15.234 --> 12:17.236 align:left position:22.5%,start line:89% size:67.5% what we consider bacon 12:17.336 --> 12:21.373 align:left position:20%,start line:83% size:70% is just one slice of the worldwide bacon scene. 12:21.474 --> 12:23.676 align:left position:27.5%,start line:83% size:62.5% The tasting is also an education on 12:23.776 --> 12:25.745 align:left position:20%,start line:89% size:70% different cuts of bacon. 12:25.845 --> 12:26.946 align:left position:25%,start line:83% size:65% Here's another round right here. 12:27.046 --> 12:28.414 align:left position:32.5%,start line:89% size:57.5% Daniel: Oh wow. 12:28.514 --> 12:29.582 align:left position:25%,start line:89% size:65% Jason: Look at this. 12:29.682 --> 12:30.583 align:left position:17.5%,start line:89% size:72.5% Daniel: That looks amazing. 12:30.683 --> 12:31.717 align:left position:30%,start line:89% size:60% Colleen: It does. 12:32.852 --> 12:34.620 align:left position:12.5%,start line:83% size:77.5% Jason: Now if I'm not mistaken, this is the jowl bacon. 12:34.720 --> 12:37.123 align:left position:12.5%,start line:83% size:77.5% Daniel: Yeah, what'd they call it? The face bacon. 12:37.223 --> 12:38.224 align:left position:15%,start line:83% size:75% Jason: [laughs] It's from the face 12:38.324 --> 12:39.191 align:left position:32.5%,start line:89% size:57.5% Daniel: It is. 12:40.192 --> 12:41.694 align:left position:20%,start line:83% size:70% Jason: How's it go with the bacon? Good combo? 12:41.794 --> 12:43.662 align:left position:15%,start line:89% size:75% Colleen: Oh, very good combo. 12:43.763 --> 12:45.297 align:left position:22.5%,start line:83% size:67.5% This is probably one of the best pairings. 12:45.397 --> 12:48.634 align:left position:20%,start line:65% size:70% I think the IPAs actually are better with some of- 12:48.734 --> 12:51.837 align:left position:20%,start line:65% size:70% most of the bacon so far, because of the like- 12:51.937 --> 12:54.373 align:left position:17.5%,start line:83% size:72.5% the really, like hoppiness of the beer versus like the 12:54.473 --> 12:58.077 align:left position:17.5%,start line:83% size:72.5% sweet and saltiness of the bacon, it pairs really well. 12:58.177 --> 12:59.211 align:left position:12.5%,start line:89% size:77.5% Jason: So which do you prefer, 12:59.311 --> 13:01.814 align:left position:17.5%,start line:83% size:72.5% like beer and bacon tasting or wine tasting? 13:01.914 --> 13:04.517 align:left position:15%,start line:65% size:75% Colleen: I'm not a huge wine fan, so of course beer and bacon. 13:04.617 --> 13:05.551 align:left position:17.5%,start line:71% size:72.5% Jason: Hey, been and bacon wins. 13:05.651 --> 13:07.153 align:left position:15%,start line:71% size:75% Daniel: Beer and bacon wins. 13:07.253 --> 13:12.525 align:left position:20%,start line:65% size:70% Jason: Sorry Napa Valley, Chicago has got you beat. 13:12.625 --> 13:15.194 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 13:15.294 --> 13:17.229 align:left position:15%,start line:83% size:75% Chris: It's pretty amazing to see how after a couple of 13:17.329 --> 13:19.632 align:left position:22.5%,start line:83% size:67.5% beers and bacons people start talking to each other 13:19.732 --> 13:21.734 align:left position:22.5%,start line:83% size:67.5% about how they haven't tried this before, 13:21.834 --> 13:24.303 align:left position:22.5%,start line:83% size:67.5% or they've been to this particular brewery. 13:24.403 --> 13:27.306 align:left position:27.5%,start line:83% size:62.5% It's just, y'know, opening up people's minds 13:27.406 --> 13:30.509 align:left position:20%,start line:83% size:70% to the different delights of cured pork meats. 13:32.411 --> 13:33.979 align:left position:30%,start line:83% size:60% Y'know, you look at the Italians 13:34.079 --> 13:35.481 align:left position:22.5%,start line:89% size:67.5% and they got pancetta; 13:35.581 --> 13:36.682 align:left position:27.5%,start line:83% size:62.5% or you look at the Irish and they've got 13:36.782 --> 13:38.884 align:left position:22.5%,start line:83% size:67.5% a different cut of the pig for their bacon. 13:38.984 --> 13:41.720 align:left position:17.5%,start line:83% size:72.5% There's different ways to- to create different bacons 13:41.821 --> 13:43.155 align:left position:32.5%,start line:83% size:57.5% and all of them are interesting. 13:43.255 --> 13:45.758 align:left position:22.5%,start line:83% size:67.5% I find most of them to be very tasty and 13:45.858 --> 13:47.193 align:left position:27.5%,start line:83% size:62.5% I find most of them to be even tastier 13:47.293 --> 13:50.162 align:left position:27.5%,start line:83% size:62.5% when I pair them up with a beer, so it works. 13:50.262 --> 13:51.030 align:left position:15%,start line:89% size:75% Jason: Did you have any idea 13:51.130 --> 13:52.198 align:left position:30%,start line:83% size:60% it would take off the way it has? 13:52.298 --> 13:53.766 align:left position:15%,start line:83% size:75% Chris: We had no idea at the time. 13:53.866 --> 13:58.037 align:left position:15%,start line:83% size:75% Obviously, we do now and it's been a great success for us. 13:58.137 --> 14:00.539 align:left position:25%,start line:83% size:65% Long may it continue, but as long as we continue 14:00.639 --> 14:05.044 align:left position:17.5%,start line:83% size:72.5% to provide different bacons and combinations with beers 14:05.144 --> 14:07.213 align:left position:22.5%,start line:83% size:67.5% that people potentially have not tried before, 14:07.313 --> 14:09.782 align:left position:22.5%,start line:83% size:67.5% I think the interest is always gonna be there. 14:09.882 --> 14:12.084 align:left position:22.5%,start line:83% size:67.5% Even for people who've perhaps done the tasting 14:12.184 --> 14:14.987 align:left position:20%,start line:83% size:70% before but then they come back a few months later 14:15.087 --> 14:16.655 align:left position:27.5%,start line:83% size:62.5% and try a whole new different selection. 14:18.224 --> 14:20.826 align:left position:22.5%,start line:77% size:67.5% Jason: With my newfound knowledge and appreciation of bacon... 14:20.926 --> 14:22.928 align:left position:32.5%,start line:83% size:57.5% there was more exploring to do. 14:24.663 --> 14:29.468 align:left position:15%,start line:83% size:75% It was time to leave Chicago, hog butcher to the world... 14:29.568 --> 14:32.037 align:left position:25%,start line:89% size:65% [horns and drumroll] 14:32.137 --> 14:36.008 align:left position:25%,start line:83% size:65% And visit hog farmer to the world, Iowa. 14:36.108 --> 14:40.412 align:left position:47.5%,start line:65% size:42.5% ♪♪♪ 14:40.512 --> 14:43.782 align:left position:27.5%,start line:65% size:62.5% There are 3 million people in Iowa... 14:43.883 --> 14:46.185 align:left position:27.5%,start line:83% size:62.5% There are more than 20 million hogs. 14:46.285 --> 14:49.021 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 14:49.121 --> 14:52.224 align:left position:20%,start line:83% size:70% Jake Peterson farms near Baldwin, Iowa. 14:52.324 --> 14:56.495 align:left position:10%,start line:71% size:80% Jake: Dad farms, Grandpa farmed. 14:56.595 --> 14:57.630 align:left position:25%,start line:65% size:65% Great Grandpa farmed before that. 14:57.730 --> 14:59.832 align:left position:20%,start line:65% size:70% So yeah, we've been doin' it for quite a while. 14:59.932 --> 15:02.101 align:left position:12.5%,start line:65% size:77.5% Jason: And- and you went off to school and got a degree... 15:02.201 --> 15:04.203 align:left position:12.5%,start line:83% size:77.5% Jake: Yup, got a 4 year degree from Iowa State. 15:04.303 --> 15:05.070 align:left position:20%,start line:89% size:70% Jason: Animal science... 15:05.170 --> 15:06.672 align:left position:17.5%,start line:89% size:72.5% Jake: Animal science, yup. 15:06.772 --> 15:08.407 align:left position:17.5%,start line:83% size:72.5% Jason: Jake's farm is a bit of a throwback 15:08.507 --> 15:11.176 align:left position:20%,start line:89% size:70% to earlier Iowa farming. 15:11.277 --> 15:14.647 align:left position:20%,start line:83% size:70% Besides growing corn and soybeans and raising hogs, 15:14.747 --> 15:17.149 align:left position:20%,start line:89% size:70% Jake has sheep and cows. 15:17.249 --> 15:19.218 align:left position:15%,start line:89% size:75% His kids have some chickens. 15:20.552 --> 15:24.156 align:left position:22.5%,start line:83% size:67.5% Most hog farmers today are using large buildings 15:24.256 --> 15:28.394 align:left position:20%,start line:83% size:70% called confinements where thousands of hogs are raised. 15:28.494 --> 15:31.030 align:left position:12.5%,start line:83% size:77.5% Jake: I'm kind of the minority, I guess you could say, 15:31.130 --> 15:33.065 align:left position:22.5%,start line:89% size:67.5% of the hog operations. 15:33.165 --> 15:35.734 align:left position:15%,start line:83% size:75% Most of 'em are confinement, nothin' wrong with that. 15:35.834 --> 15:37.803 align:left position:25%,start line:83% size:65% It's just I choose to raise 'em outdoors. 15:37.903 --> 15:39.571 align:left position:15%,start line:83% size:75% Jason: What's the advantage, do you think? 15:39.672 --> 15:40.839 align:left position:25%,start line:83% size:65% Jake: One of the main advantages for me 15:40.940 --> 15:42.741 align:left position:27.5%,start line:83% size:62.5% is I have extremely low overhead. 15:42.841 --> 15:44.343 align:left position:30%,start line:83% size:60% I don't have the building infrastructure. 15:44.443 --> 15:47.046 align:left position:15%,start line:83% size:75% I mean, I have some hot wire and some plywood huts, 15:47.146 --> 15:48.147 align:left position:22.5%,start line:89% size:67.5% the downside of that is 15:48.247 --> 15:50.649 align:left position:22.5%,start line:83% size:67.5% I have a lot more labor per pig than they do. 15:50.749 --> 15:51.951 align:left position:17.5%,start line:89% size:72.5% Jason: How 'bout the taste? 15:52.051 --> 15:54.153 align:left position:17.5%,start line:83% size:72.5% Does it impact the taste at all to have 'em out on grass? 15:54.253 --> 15:56.889 align:left position:22.5%,start line:83% size:67.5% Jake: I think it does. Yeah, I mean, they- 15:56.989 --> 16:01.894 align:left position:17.5%,start line:83% size:72.5% I mean, clean fresh air... they have an access to grass, 16:01.994 --> 16:03.862 align:left position:30%,start line:83% size:60% the finished hogs are in bedding, 16:03.963 --> 16:06.098 align:left position:30%,start line:83% size:60% more of a natural environment. 16:06.198 --> 16:07.733 align:left position:12.5%,start line:89% size:77.5% Jason: When I think about a... 16:07.833 --> 16:10.469 align:left position:22.5%,start line:83% size:67.5% kind of an old school, traditional Iowa farm, 16:10.569 --> 16:13.973 align:left position:25%,start line:83% size:65% your- your farm sure feels like one, Jake. 16:14.073 --> 16:18.510 align:left position:12.5%,start line:83% size:77.5% Jake: Yeah, it... it- yeah, it does. Here, grab this one. 16:18.610 --> 16:19.812 align:left position:35%,start line:89% size:55% Jason: Sure. 16:21.180 --> 16:22.581 align:left position:15%,start line:77% size:75% Jake: And we'll just walk in here and give them a little feed. 16:22.681 --> 16:24.717 align:left position:17.5%,start line:83% size:72.5% Just kind of push them back so they don't rub on you. 16:24.817 --> 16:26.285 align:left position:32.5%,start line:89% size:57.5% Come on, girls. 16:26.385 --> 16:29.254 align:left position:12.5%,start line:83% size:77.5% Jason: These hogs are purebred Berkshire hogs. 16:29.355 --> 16:30.956 align:left position:30%,start line:83% size:60% To understand why the breed of hog 16:31.056 --> 16:33.692 align:left position:22.5%,start line:83% size:67.5% has anything to do with the taste of bacon... 16:33.792 --> 16:36.862 align:left position:25%,start line:83% size:65% you'll need to rewind to the 1950s. 16:36.962 --> 16:39.999 align:left position:12.5%,start line:65% size:77.5% Annc: Frank Farmer seems happy as he pockets his check 16:40.099 --> 16:41.767 align:left position:25%,start line:71% size:65% and heads back home. 16:41.867 --> 16:43.402 align:left position:17.5%,start line:71% size:72.5% He has reason to be happy. 16:43.502 --> 16:47.873 align:left position:17.5%,start line:83% size:72.5% He sold what the market is looking for: meat-type hogs. 16:47.973 --> 16:52.644 align:left position:12.5%,start line:83% size:77.5% Jason: The hog industry's push was the "meat-type hog." 16:52.745 --> 16:55.547 align:left position:12.5%,start line:83% size:77.5% Annc: Take a good look at them as they come off the truck. 16:55.647 --> 16:59.084 align:left position:22.5%,start line:83% size:67.5% They are not over fat, but are long and meaty. 16:59.184 --> 17:01.854 align:left position:27.5%,start line:83% size:62.5% With a well-rounded turn over the loin. 17:01.954 --> 17:05.157 align:left position:12.5%,start line:83% size:77.5% Jason: Farmers were encouraged to raise hog breeds 17:05.257 --> 17:09.395 align:left position:25%,start line:83% size:65% that were less fatty and more lean. Why? 17:09.495 --> 17:12.831 align:left position:27.5%,start line:89% size:62.5% One word: chicken. 17:12.931 --> 17:15.768 align:left position:12.5%,start line:83% size:77.5% Annc: Here's another familiar, everyday scene: 17:15.868 --> 17:18.871 align:left position:35%,start line:83% size:55% the American housewife shopping. 17:18.971 --> 17:21.306 align:left position:20%,start line:83% size:70% She's the person everyone in the meat industry- 17:21.407 --> 17:25.878 align:left position:17.5%,start line:83% size:72.5% producer, packer, retailer- is trying to please. 17:25.978 --> 17:27.813 align:left position:30%,start line:83% size:60% Let's follow this determined young lady 17:27.913 --> 17:31.216 align:left position:17.5%,start line:83% size:72.5% past the meat counter where there're all kinds of meat, 17:31.316 --> 17:33.152 align:left position:27.5%,start line:83% size:62.5% each competing for her attention. 17:33.252 --> 17:35.721 align:left position:27.5%,start line:83% size:62.5% What does she buy? Not the ham slice with 17:35.821 --> 17:38.357 align:left position:25%,start line:83% size:65% all the fat that will fry away in drippings. 17:38.457 --> 17:42.928 align:left position:17.5%,start line:83% size:72.5% She doesn't want these pork chops, not enough lean meat. 17:43.028 --> 17:48.233 align:left position:20%,start line:83% size:70% And she is passing up the pork roast with too much fat. 17:48.333 --> 17:50.502 align:left position:25%,start line:83% size:65% But here's something she likes, 17:50.602 --> 17:55.074 align:left position:25%,start line:83% size:65% and the pork industry has lost another sale. 17:55.174 --> 17:57.609 align:left position:12.5%,start line:83% size:77.5% Jason: For decades the industry marketed pork as a 17:57.709 --> 17:59.511 align:left position:15%,start line:89% size:75% lean alternative to chicken, 17:59.611 --> 18:01.880 align:left position:35%,start line:83% size:55% remember the "other white meat." 18:01.980 --> 18:05.451 align:left position:20%,start line:83% size:70% And the "Berkshire" breed didn't fit the lean label 18:05.551 --> 18:07.920 align:left position:20%,start line:89% size:70% as well as other breeds. 18:08.020 --> 18:13.192 align:left position:15%,start line:83% size:75% Fortunately for bacon-lovers a new pork push is underway, 18:13.292 --> 18:16.829 align:left position:15%,start line:83% size:75% and that includes more fatty breeds, like the Berkshire. 18:16.929 --> 18:20.099 align:left position:12.5%,start line:83% size:77.5% Jake: It has a nice red color, where a lot of meats pale, 18:20.199 --> 18:22.801 align:left position:25%,start line:83% size:65% and it has a nice pH and cooks nice and 18:22.901 --> 18:25.003 align:left position:15%,start line:89% size:75% it's kinda makin' a comeback. 18:25.104 --> 18:27.573 align:left position:22.5%,start line:83% size:67.5% Jason: Berkshire bacon was center stage at 18:27.673 --> 18:30.375 align:left position:17.5%,start line:83% size:72.5% the Blue Ribbon Bacon Tour in Colorado. 18:30.476 --> 18:33.445 align:left position:25%,start line:83% size:65% Iowa farmers Doug and Priscilla England were 18:33.545 --> 18:36.682 align:left position:22.5%,start line:83% size:67.5% handing out samples of their Berkshire bacon. 18:36.782 --> 18:39.885 align:left position:12.5%,start line:65% size:77.5% Priscilla: [laughs] We've never been to a- a bacon fest before 18:39.985 --> 18:42.521 align:left position:22.5%,start line:65% size:67.5% and this was, there was a lot more people here 18:42.621 --> 18:45.424 align:left position:20%,start line:65% size:70% than I ever expected and I just couldn't believe 18:45.524 --> 18:47.726 align:left position:20%,start line:83% size:70% the amount of people that really liked our bacon, 18:47.826 --> 18:49.528 align:left position:30%,start line:83% size:60% they came up with really nice things 18:49.628 --> 18:52.231 align:left position:15%,start line:89% size:75% to say to us about the bacon. 18:52.331 --> 18:54.099 align:left position:17.5%,start line:83% size:72.5% Doug: There had to be over 300 pounds of bacon 18:54.199 --> 18:57.369 align:left position:25%,start line:65% size:65% we served right here, I mean, yeah. 18:57.469 --> 19:01.206 align:left position:17.5%,start line:65% size:72.5% I mean, we- there were pan after pan after pan of it, 19:01.306 --> 19:02.975 align:left position:17.5%,start line:71% size:72.5% we just couldn't keep up... 19:03.075 --> 19:05.844 align:left position:10%,start line:83% size:80% Jason: Along with Jake Peterson, the Englands are members 19:05.944 --> 19:10.315 align:left position:25%,start line:83% size:65% of a co-op of farmers called "Berkwood Farms." 19:10.415 --> 19:13.352 align:left position:20%,start line:83% size:70% Instead of selling their hogs on the market, 19:13.452 --> 19:17.356 align:left position:20%,start line:83% size:70% they market and sell them directly through the co-op. 19:17.456 --> 19:18.857 align:left position:20%,start line:89% size:70% All of the farmers raise 19:18.957 --> 19:21.793 align:left position:35%,start line:83% size:55% that heirloom Berkshire breed of hog. 19:21.894 --> 19:24.296 align:left position:15%,start line:83% size:75% Doug: We've tried to make it so the farmers, 19:24.396 --> 19:26.265 align:left position:17.5%,start line:89% size:72.5% the small independent guys, 19:26.365 --> 19:29.801 align:left position:27.5%,start line:83% size:62.5% can thrive in this pork business today 19:29.902 --> 19:33.605 align:left position:17.5%,start line:83% size:72.5% and raise a quality product and get paid for it. 19:33.705 --> 19:35.073 align:left position:22.5%,start line:83% size:67.5% Annc: The meat-type hog is the answer 19:35.174 --> 19:37.209 align:left position:32.5%,start line:83% size:57.5% to better pork in the meat markets, 19:37.309 --> 19:39.311 align:left position:27.5%,start line:83% size:62.5% and more satisfied Frank farmers 19:39.411 --> 19:40.879 align:left position:20%,start line:89% size:70% at the livestock markets. 19:40.979 --> 19:43.649 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 19:43.749 --> 19:45.817 align:left position:20%,start line:65% size:70% Jason: If the bacon craze is good for the farmer, 19:45.918 --> 19:49.054 align:left position:25%,start line:65% size:65% it's definitely good for James Wheeler. 19:49.154 --> 19:51.089 align:left position:30%,start line:65% size:60% Six days a week, he and his crew 19:51.190 --> 19:53.725 align:left position:27.5%,start line:83% size:62.5% hit the streets of Sacramento, California 19:53.825 --> 19:59.064 align:left position:22.5%,start line:83% size:67.5% in his pink-pig colored food truck- "BaconMANia" 19:59.164 --> 20:01.233 align:left position:12.5%,start line:83% size:77.5% James: We're pretty much a full blown restaurant on wheels 20:01.333 --> 20:03.902 align:left position:15%,start line:83% size:75% everywhere we go, so it gives people the option to have, 20:04.002 --> 20:06.838 align:left position:27.5%,start line:83% size:62.5% y'know, really good home-truck-made food 20:06.939 --> 20:08.774 align:left position:22.5%,start line:89% size:67.5% that we bring to them. 20:08.874 --> 20:10.142 align:left position:17.5%,start line:71% size:72.5% We put bacon in everything, 20:10.242 --> 20:12.211 align:left position:17.5%,start line:65% size:72.5% we put bacon in our pulled- slow-roasted pulled pork, 20:12.311 --> 20:14.012 align:left position:35%,start line:65% size:55% we put in our hamburger patties, 20:14.112 --> 20:16.014 align:left position:15%,start line:65% size:75% our mac-n-cheese, our chili, everything that we have, 20:16.114 --> 20:18.584 align:left position:25%,start line:83% size:65% we incorporate bacon in it somehow. 20:18.684 --> 20:21.787 align:left position:15%,start line:83% size:75% Jason: Today James is on his way to a suburban office park 20:21.887 --> 20:25.757 align:left position:27.5%,start line:83% size:62.5% for the lunch rush- he's running a little late. 20:25.857 --> 20:28.093 align:left position:25%,start line:83% size:65% The other trucks are already in place 20:28.193 --> 20:31.463 align:left position:22.5%,start line:83% size:67.5% but James doesn't seem too concerned. 20:31.563 --> 20:33.665 align:left position:10%,start line:83% size:80% James: As soon as we pull up and we make the stop at our spot, 20:33.765 --> 20:36.068 align:left position:22.5%,start line:83% size:67.5% we get everything fired back up from the drive, 20:36.168 --> 20:38.537 align:left position:17.5%,start line:83% size:72.5% we kick on our exhaust fans and just the aroma of bacon 20:38.637 --> 20:40.906 align:left position:22.5%,start line:83% size:67.5% just- we just fill the whole air and, y'know, 20:41.006 --> 20:42.908 align:left position:17.5%,start line:83% size:72.5% a good twenty, thirty feet around us is just- 20:43.008 --> 20:45.010 align:left position:17.5%,start line:83% size:72.5% just has the bacon floating around in the air and 20:45.110 --> 20:47.279 align:left position:25%,start line:83% size:65% just that sizzle and that crackle that- that 20:47.379 --> 20:49.715 align:left position:17.5%,start line:83% size:72.5% people love about bacon and something about that smell 20:49.815 --> 20:52.818 align:left position:25%,start line:83% size:65% just takes them into 'I gotta have it mode,' 20:52.918 --> 20:55.120 align:left position:17.5%,start line:83% size:72.5% then they hopefully A-line it straight to our- 20:55.220 --> 20:57.689 align:left position:15%,start line:83% size:75% straight to our truck and get to try some of our goodies. 20:57.789 --> 20:59.558 align:left position:25%,start line:83% size:65% Here's your Blast Off Bacon Cheeseburger, 20:59.658 --> 21:01.526 align:left position:22.5%,start line:83% size:67.5% and your side order of chili cheese fries. 21:01.627 --> 21:03.428 align:left position:22.5%,start line:89% size:67.5% Have a great day, man. 21:03.528 --> 21:05.964 align:left position:15%,start line:83% size:75% Jason: It's like a taste-bud trump card... 21:06.064 --> 21:10.369 align:left position:20%,start line:83% size:70% the power of bacon takes on other food trucks. 21:10.469 --> 21:13.872 align:left position:17.5%,start line:83% size:72.5% Although James insists it's a friendly competition, 21:13.972 --> 21:18.043 align:left position:20%,start line:83% size:70% he most certainly wields an unfair advantage. 21:18.143 --> 21:21.913 align:left position:20%,start line:83% size:70% Take the Jack Back Sammie grilled cheese sandwich. 21:22.014 --> 21:22.914 align:left position:25%,start line:89% size:65% Jason: Oh my gosh... 21:23.015 --> 21:24.616 align:left position:17.5%,start line:83% size:72.5% Let's slice this thing up, look at that.... 21:24.716 --> 21:25.951 align:left position:20%,start line:83% size:70% James: Yeah, melty cheese on the inside 21:26.051 --> 21:27.519 align:left position:27.5%,start line:83% size:62.5% and grilled cheese on the outside, 21:27.619 --> 21:28.887 align:left position:35%,start line:83% size:55% mac n' bacon stuffed inside... 21:28.987 --> 21:31.223 align:left position:20%,start line:89% size:70% Jason: Looks good to me. 21:31.323 --> 21:34.793 align:left position:20%,start line:89% size:70% [street sounds, chatter] 21:34.893 --> 21:38.096 align:left position:20%,start line:89% size:70% Mmm-mmm-mmm, hog heaven! 21:38.196 --> 21:38.964 align:left position:35%,start line:89% size:55% James: Yeah. 21:39.898 --> 21:40.365 align:left position:20%,start line:83% size:70% Jason: And people can eat the whole thing? 21:41.566 --> 21:42.367 align:left position:15%,start line:83% size:75% James: Yeah, some people do, kind of a little challenge. 21:43.568 --> 21:44.503 align:left position:17.5%,start line:83% size:72.5% Sometimes people try to get through these in a lunch and 21:45.704 --> 21:46.838 align:left position:17.5%,start line:83% size:72.5% not go home, not go back to the office and go to sleep. 21:48.106 --> 21:48.240 align:left position:15%,start line:83% size:75% Jason: How much cheese do you end up putting in this thing? 21:49.207 --> 21:49.675 align:left position:22.5%,start line:83% size:67.5% James: About four cups is the total cheese, 21:50.575 --> 21:51.176 align:left position:25%,start line:83% size:65% we go from the inside and out, so.... 21:51.276 --> 21:52.711 align:left position:17.5%,start line:89% size:72.5% Jason: Four cups of cheese! 21:52.811 --> 21:54.346 align:left position:17.5%,start line:83% size:72.5% James: More cheese goes on the outside than 21:54.446 --> 21:55.781 align:left position:25%,start line:83% size:65% goes on the inside of these sandwiches... 21:55.881 --> 21:56.882 align:left position:17.5%,start line:89% size:72.5% Jason: And how much bacon? 21:56.982 --> 21:58.483 align:left position:17.5%,start line:83% size:72.5% James: A handful of bacon, about a half cup to 21:58.583 --> 22:00.285 align:left position:22.5%,start line:83% size:67.5% three-quarters of a cup just on the inside alone, 22:00.385 --> 22:01.453 align:left position:30%,start line:83% size:60% and then there's bacon as well 22:01.553 --> 22:03.622 align:left position:17.5%,start line:83% size:72.5% inside of the mac-n-cheese that goes on there, so... 22:03.722 --> 22:04.956 align:left position:25%,start line:83% size:65% This one has a little double dose of bacon on it, 22:05.057 --> 22:06.758 align:left position:15%,start line:89% size:75% which is always a good thing. 22:06.858 --> 22:08.827 align:left position:17.5%,start line:83% size:72.5% Jason: The BaconMANia crew will cook up about 22:08.927 --> 22:11.196 align:left position:20%,start line:89% size:70% 30 pounds of bacon today. 22:11.296 --> 22:13.598 align:left position:17.5%,start line:83% size:72.5% James: Fridays are always a good day for us, 22:13.699 --> 22:16.101 align:left position:15%,start line:83% size:75% I think it's just that sizzle and that taste of the bacon, 22:16.201 --> 22:18.704 align:left position:20%,start line:83% size:70% that real crunchy, just, soon as it hit your mouth, 22:18.804 --> 22:20.572 align:left position:15%,start line:89% size:75% it's just- it's just amazing. 22:20.672 --> 22:23.842 align:left position:12.5%,start line:83% size:77.5% Jason: If it feels like you're seeing bacon everywhere, 22:23.942 --> 22:26.445 align:left position:20%,start line:83% size:70% you're right- bacon sales have been on the rise 22:26.545 --> 22:28.213 align:left position:15%,start line:89% size:75% over the past several years. 22:28.313 --> 22:31.049 align:left position:22.5%,start line:83% size:67.5% Restaurants are adding bacon to their menus 22:31.149 --> 22:33.952 align:left position:20%,start line:83% size:70% and people are frying up more bacon at home. 22:34.052 --> 22:36.755 align:left position:20%,start line:89% size:70% In short... bacon is hip. 22:36.855 --> 22:40.325 align:left position:20%,start line:83% size:70% There's turkey bacon, or tofu-bacon for vegetarians. 22:40.425 --> 22:43.095 align:left position:25%,start line:83% size:65% And... it's not just for cooking anymore. 22:43.195 --> 22:45.831 align:left position:25%,start line:83% size:65% Check out this bacon merchandise. 22:45.931 --> 22:48.266 align:left position:30%,start line:83% size:60% There's even the Bacon Man video game, 22:48.367 --> 22:49.835 align:left position:20%,start line:89% size:70% where you help Bacon Man 22:49.935 --> 22:53.338 align:left position:17.5%,start line:83% size:72.5% restore his rightful place on the meat throne. 22:53.438 --> 22:57.008 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 22:57.109 --> 23:00.679 align:left position:15%,start line:83% size:75% Scientists have even tracked down why bacon smells so good 23:00.779 --> 23:02.280 align:left position:15%,start line:89% size:75% The American Chemical Society 23:02.381 --> 23:07.185 align:left position:20%,start line:83% size:70% says 150 volatile organic compounds work together 23:07.285 --> 23:09.788 align:left position:37.5%,start line:83% size:52.5% to create a delicious combination. 23:09.888 --> 23:12.157 align:left position:12.5%,start line:83% size:77.5% Amber: You know they call bacon the meat candy... 23:12.257 --> 23:15.360 align:left position:20%,start line:83% size:70% Jason: Amber Vandewarker doesn't need any science. 23:15.460 --> 23:18.029 align:left position:30%,start line:83% size:60% Her family brings bacon-wrapped goodness to 23:18.130 --> 23:20.966 align:left position:20%,start line:83% size:70% the California State Fair every year. 23:21.066 --> 23:23.402 align:left position:25%,start line:83% size:65% Their booth is one of the most popular. 23:23.502 --> 23:25.137 align:left position:17.5%,start line:83% size:72.5% Amber: My husband and I own this. 23:25.237 --> 23:27.706 align:left position:22.5%,start line:83% size:67.5% It's a summer business so we run seasonally 23:27.806 --> 23:30.709 align:left position:20%,start line:83% size:70% and hire a lot of locals to work for us. 23:30.809 --> 23:34.379 align:left position:15%,start line:65% size:75% And we bring my dad with us; and my mom is the nanny; 23:34.479 --> 23:37.549 align:left position:25%,start line:65% size:65% and my brother-in-law came to help set up and... 23:37.649 --> 23:38.850 align:left position:22.5%,start line:83% size:67.5% Jason: And your dad is on the grill. 23:38.950 --> 23:40.619 align:left position:17.5%,start line:83% size:72.5% Amber: Yup. Put him on the grill. 23:40.719 --> 23:44.189 align:left position:17.5%,start line:83% size:72.5% We all take the summer off and come sell bacon. 23:44.289 --> 23:47.592 align:left position:20%,start line:83% size:70% We got started here with more convenient items, 23:47.692 --> 23:49.227 align:left position:27.5%,start line:83% size:62.5% we started off with churros and nachos 23:49.327 --> 23:50.562 align:left position:25%,start line:89% size:65% and things like that. 23:50.662 --> 23:53.265 align:left position:25%,start line:83% size:65% And in 2008 when the economy kinda tanked, 23:53.365 --> 23:54.800 align:left position:17.5%,start line:89% size:72.5% we started to get creative. 23:54.900 --> 23:57.169 align:left position:17.5%,start line:83% size:72.5% So, we started off with the chocolate covered bacon, 23:57.269 --> 23:59.237 align:left position:27.5%,start line:83% size:62.5% which turned out to be a huge hit. 23:59.337 --> 24:01.373 align:left position:17.5%,start line:83% size:72.5% And then we started playing at home when we came up 24:01.473 --> 24:03.575 align:left position:15%,start line:83% size:75% with the beer battered bacon that we do. 24:03.675 --> 24:04.810 align:left position:27.5%,start line:83% size:62.5% It's beer battered in deep fried, 24:04.910 --> 24:06.311 align:left position:17.5%,start line:89% size:72.5% thick cut pieces of bacon; 24:06.411 --> 24:08.246 align:left position:30%,start line:83% size:60% and a bacon wrap chicken on a stick. 24:08.346 --> 24:09.347 align:left position:17.5%,start line:89% size:72.5% And now we've come up with- 24:09.448 --> 24:11.650 align:left position:25%,start line:83% size:65% we do a bacon-wrapped turkey leg, 24:11.750 --> 24:15.153 align:left position:27.5%,start line:83% size:62.5% and we have kebabs that are wrapped in bacon. 24:15.253 --> 24:16.922 align:left position:20%,start line:89% size:70% All sorts of good stuff. 24:17.022 --> 24:18.757 align:left position:15%,start line:83% size:75% Jason: Whether it's served up at the fair, 24:18.857 --> 24:23.728 align:left position:15%,start line:83% size:75% complimented with cold beer, covered in cheese or 24:23.829 --> 24:27.466 align:left position:17.5%,start line:83% size:72.5% celebrated by meat-lovers, there is no denying 24:27.566 --> 24:31.002 align:left position:22.5%,start line:83% size:67.5% bacon has found a place in Americans' hearts. 24:31.102 --> 24:32.571 align:left position:20%,start line:89% size:70% Brooks: That is so good! 24:34.039 --> 24:37.108 align:left position:22.5%,start line:65% size:67.5% Annc: Nothing in bacon processing is more eye-appealing 24:37.209 --> 24:41.246 align:left position:22.5%,start line:65% size:67.5% or mouthwatering than a view of bacon as it emerges 24:41.346 --> 24:44.149 align:left position:27.5%,start line:83% size:62.5% from the stainless steel smoke chambers. 24:44.249 --> 24:47.018 align:left position:15%,start line:89% size:75% A beautiful sight, isn't it? 24:47.118 --> 24:49.254 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 24:49.354 --> 24:50.856 align:left position:15%,start line:83% size:75% Jason: Okay, so we've learned there's a lot of reasons 24:50.956 --> 24:54.059 align:left position:20%,start line:83% size:70% why bacon tastes so good, and some of them scientific. 24:54.159 --> 24:56.561 align:left position:20%,start line:83% size:70% But one thing we do know is bacon aficionados, 24:56.661 --> 24:59.531 align:left position:27.5%,start line:83% size:62.5% farmers, and chefs pretty much all agree, 24:59.631 --> 25:01.700 align:left position:30%,start line:83% size:60% they just feel it in their gut. 25:01.800 --> 25:02.734 align:left position:27.5%,start line:83% size:62.5% That's gonna do it for this edition 25:02.834 --> 25:04.002 align:left position:22.5%,start line:89% size:67.5% of America's Heartland. 25:04.102 --> 25:06.838 align:left position:22.5%,start line:83% size:67.5% Thanks for joining us, we'll see you next time. 25:06.938 --> 25:08.874 align:left position:27.5%,start line:83% size:62.5% Hey, before we go, just a reminder 25:08.974 --> 25:10.742 align:left position:27.5%,start line:83% size:62.5% you can connect to America's Heartland 25:10.842 --> 25:13.178 align:left position:25%,start line:83% size:65% through your favorite social media sites, 25:13.278 --> 25:15.213 align:left position:25%,start line:83% size:65% and you'll find video from all of our shows at 25:15.313 --> 25:17.015 align:left position:25%,start line:89% size:65% AmericasHeartland.org 25:18.450 --> 25:21.686 align:left position:12.5%,start line:5% size:77.5% Narr: You can purchase a DVD or Blu-ray copy of this program. 25:21.786 --> 25:22.921 align:left position:30%,start line:5% size:60% Here's the cost: 25:24.589 --> 25:30.395 align:left position:22.5%,start line:5% size:67.5% To order, just visit us online or call 888-814-3923 25:30.495 --> 25:32.297 align:left position:47.5%,start line:5% size:42.5% ♪♪♪ 25:32.397 --> 25:38.603 align:left position:15%,start line:83% size:75% ♪♪♪ You can see it in the eyes of every woman and man ♪♪♪ 25:38.703 --> 25:44.576 align:left position:17.5%,start line:83% size:72.5% ♪♪♪ In America's Heartland, livin' close to the land ♪♪♪ 25:44.676 --> 25:47.679 align:left position:30%,start line:83% size:60% ♪♪♪ There's a love for the country ♪♪♪ 25:47.779 --> 25:50.549 align:left position:32.5%,start line:83% size:57.5% ♪♪♪ And a pride in the brand ♪♪♪ 25:50.649 --> 25:53.251 align:left position:15%,start line:89% size:75% ♪♪♪ In America's Heartland ♪♪♪ 25:53.351 --> 26:00.325 align:left position:27.5%,start line:83% size:62.5% ♪♪♪ Livin' close... close to the land ♪♪♪ 26:00.425 --> 26:03.929 align:left position:15%,start line:83% size:75% Narr: America's Heartland is made possible by... 26:04.029 --> 26:06.665 align:left position:30%,start line:83% size:60% CropLife America. And it's member companies 26:06.765 --> 26:09.534 align:left position:22.5%,start line:83% size:67.5% and associations in the crop protection industry 26:09.634 --> 26:14.306 align:left position:37.5%,start line:5% size:52.5% including: 26:14.406 --> 26:18.410 align:left position:35%,start line:83% size:55% Farm Credit - financing agriculture 26:18.510 --> 26:20.679 align:left position:15%,start line:89% size:75% and rural America since 1916. 26:20.779 --> 26:22.581 align:left position:32.5%,start line:83% size:57.5% Farm Credit is cooperatively owned 26:22.681 --> 26:24.382 align:left position:25%,start line:83% size:65% by America's farmers and ranchers. 26:24.482 --> 26:29.187 align:left position:35%,start line:83% size:55% Learn more at farmcredit.com. 26:29.287 --> 26:31.890 align:left position:35%,start line:83% size:55% The Fund for Agriculture Education - 26:31.990 --> 26:33.992 align:left position:22.5%,start line:83% size:67.5% A fund created by KVIE to support 26:34.092 --> 26:36.194 align:left position:27.5%,start line:83% size:62.5% America's Heartland programming. 26:36.294 --> 26:40.332 align:left position:25%,start line:5% size:65% Contributors include the following: 26:40.632 --> 26:45.637 align:left position:47.5%,start line:83% size:42.5% ♪♪♪