1
00:00:01,064 --> 00:00:06,998
 America's Heartland 
is made possible by.... 

2
00:00:06,998 --> 00:00:09,964
They make up a small 
part of our population, 

3
00:00:09,964 --> 00:00:12,764
but have a huge impact 
on all of our lives. 

4
00:00:12,764 --> 00:00:16,031
They take business risks 
that few others would tolerate 

5
00:00:16,031 --> 00:00:17,998
all on our behalf. 

6
00:00:17,998 --> 00:00:19,964
They're American farmers 

7
00:00:19,964 --> 00:00:23,364
who feed, fuel 
and clothe the world. 

8
00:00:23,364 --> 00:00:25,564
Monsanto would like 
to recognize them 

9
00:00:25,564 --> 00:00:28,598
for all they do 
for the rest of us, 

10
00:00:28,598 --> 00:00:32,464
because ultimately our success 
and everyone else's 

11
00:00:32,464 --> 00:00:34,831
depends on theirs. 

12
00:00:34,831 --> 00:00:36,431
....and by 
the American Farm Bureau 

13
00:00:36,431 --> 00:00:42,298
Federation 
- the voice of agriculture. 

14
00:00:42,298 --> 00:00:44,064
Hi, I'm Sarah Gardner. 

15
00:00:44,064 --> 00:00:46,031
When you're raising produce 
that makes its way 

16
00:00:46,031 --> 00:00:48,731
to your dinner table, 
you've got to act fast! 

17
00:00:48,731 --> 00:00:50,598
We'll take you to Michigan 
to show you 

18
00:00:50,598 --> 00:00:53,631
how getting that green 
from farm to your fork 

19
00:00:53,631 --> 00:00:56,464
is an extended family affair. 

20
00:00:56,464 --> 00:00:58,198
It's something farmers know 
all to well: 

21
00:00:58,198 --> 00:00:59,398
if you're going to work 
with the land, 

22
00:00:59,398 --> 00:01:01,264
you're going 
to get your hands dirty. 

23
00:01:01,264 --> 00:01:03,264
Now not generally said 
about gourmet chefs, 

24
00:01:03,264 --> 00:01:06,231
but Alabama chef Chris Hastings 
knows all about 

25
00:01:06,231 --> 00:01:08,898
getting his hands dirty 
down on the farm. 

26
00:01:08,898 --> 00:01:11,331
He's connecting farmers 
and food lovers 

27
00:01:11,331 --> 00:01:14,498
 one delicious dish at a time . 

28
00:01:14,498 --> 00:01:16,164
I'm Yolanda Vazquez. 

29
00:01:16,164 --> 00:01:18,264
We're heading for Maryland 
to introduce you 

30
00:01:18,264 --> 00:01:19,798
to a young farmer 
who's taking 

31
00:01:19,798 --> 00:01:22,798
a very direct approach in 
getting his products 

32
00:01:22,798 --> 00:01:25,431
to the dinner tables 
of consumers. 

33
00:01:25,431 --> 00:01:30,598
It's all coming up 
on America's Heartland . 

34
00:01:30,598 --> 00:01:36,764
 ♪ You can see it in the eyes 
 of every woman and man ♪ 

35
00:01:36,764 --> 00:01:42,698
 ♪ in America's Heartland 
 living close to the land. ♪ 

36
00:01:42,698 --> 00:01:45,764
 ♪ There's a love 
 for the country ♪ 

37
00:01:45,764 --> 00:01:48,731
 ♪ and a pride in the brand ♪ 

38
00:01:48,731 --> 00:01:55,431
 ♪ in America's Heartland 
 living close, ♪ 

39
00:01:55,431 --> 00:02:06,398
 ♪ close to the land. ♪ 

40
00:02:06,398 --> 00:02:07,998
Sarah: As Americans 
try to eat healthier, 

41
00:02:07,998 --> 00:02:10,631
produce plays a larger role 
in our diets. 

42
00:02:10,631 --> 00:02:12,298
But if you've ever tried 
to grow a garden, 

43
00:02:12,298 --> 00:02:14,464
you know how perishable 
produce can be. 

44
00:02:14,464 --> 00:02:16,331
And for one Michigan 
farm family, 

45
00:02:16,331 --> 00:02:18,731
that means moving fast 
to get the crops 

46
00:02:18,731 --> 00:02:22,898
from their field onto your fork. 

47
00:02:22,898 --> 00:02:25,098
Sarah: Calling the Ruhlig farm 
a family affair 

48
00:02:25,098 --> 00:02:27,298
is an understatement. 

49
00:02:27,298 --> 00:02:29,798
As the eldest son Robert 
takes produce orders 

50
00:02:29,798 --> 00:02:33,364
from distributors in Detroit, 
his mom Roseanne 

51
00:02:33,364 --> 00:02:36,364
and younger sister Tammy 
ready fresh vegetables 

52
00:02:36,364 --> 00:02:38,098
for delivery 
to wholesale markets 

53
00:02:38,098 --> 00:02:39,664
and grocery chains. 

54
00:02:39,664 --> 00:02:42,564
Dave: I now have two girls 
and two boys. 

55
00:02:42,564 --> 00:02:44,264
And all four 
of the family members 

56
00:02:44,264 --> 00:02:47,064
are all involved in agriculture. 

57
00:02:47,064 --> 00:02:48,931
Dave: Zucchini has been 
one of the better crops 

58
00:02:48,931 --> 00:02:50,564
that we've grown this year. 

59
00:02:50,564 --> 00:02:53,931
Sarah: Dad Dave Ruhlig 
is a fourth generation farmer. 

60
00:02:53,931 --> 00:02:56,464
He began working this land 
in the southeast corner 

61
00:02:56,464 --> 00:02:59,731
of Michigan back in 1970. 

62
00:02:59,731 --> 00:03:02,698
As the Ruhlig family grew, 
so did the farm. 

63
00:03:02,698 --> 00:03:04,664
The family tapped 
into consumer demands 

64
00:03:04,664 --> 00:03:06,864
from regional supermarkets 
for produce 

65
00:03:06,864 --> 00:03:08,498
that could go 
from field to store 

66
00:03:08,498 --> 00:03:10,231
almost overnight. 

67
00:03:10,231 --> 00:03:12,898
Today the family, 
along with hundreds of workers, 

68
00:03:12,898 --> 00:03:16,231
grows a multitude of crops. 

69
00:03:16,231 --> 00:03:18,731
Dave: Well, we start off 
raising yellow summer zucchini 

70
00:03:18,731 --> 00:03:19,898
and squash. 

71
00:03:19,898 --> 00:03:21,631
And then we get into cucumbers. 

72
00:03:21,631 --> 00:03:23,498
We do a lot 
of the cool weather crops 

73
00:03:23,498 --> 00:03:25,298
like cabbage 
and broccoli 

74
00:03:25,298 --> 00:03:27,631
and cauliflower, 
watermelons, 

75
00:03:27,631 --> 00:03:31,164
muskmelons, 
and sweet corn. 

76
00:03:31,164 --> 00:03:33,464
Sarah: Each family member 
oversees a different aspect 

77
00:03:33,464 --> 00:03:36,331
of the farming operation. 

78
00:03:36,331 --> 00:03:38,498
Youngest son Jason 
is prepping the fields 

79
00:03:38,498 --> 00:03:40,698
with drip irrigation 
for crops to be planted 

80
00:03:40,698 --> 00:03:42,164
in the spring. 

81
00:03:42,164 --> 00:03:44,498
He says the large workforce 
makes it possible 

82
00:03:44,498 --> 00:03:48,031
to keep planting 
and harvesting on track. 

83
00:03:48,031 --> 00:03:51,064
It also allows family members 
to focus on new procedures 

84
00:03:51,064 --> 00:03:53,531
to improve productivity. 

85
00:03:53,531 --> 00:03:54,831
Jason: You don't get that 
all the time 

86
00:03:54,831 --> 00:03:58,064
with hired employees. 

87
00:03:58,064 --> 00:04:03,164
They're not looking for ways 
to always make things better. 

88
00:04:03,164 --> 00:04:05,464
They may do a fantastic job 
doing what they're doing, 

89
00:04:05,464 --> 00:04:07,464
but they're not always looking 
for good ways to improve 

90
00:04:07,464 --> 00:04:08,864
the business. 

91
00:04:08,864 --> 00:04:11,331
And that's what makes it nice 
working with the family. 

92
00:04:11,331 --> 00:04:13,998
Sarah: At any moment, 
you'll find family members 

93
00:04:13,998 --> 00:04:16,864
moving from oversight 
on packing operations 

94
00:04:16,864 --> 00:04:21,631
to details on staffing 
and plant safety. 

95
00:04:21,631 --> 00:04:23,498
Those delivery orders 
handled by Robert 

96
00:04:23,498 --> 00:04:25,631
mean more 
than 15 hundred truckloads 

97
00:04:25,631 --> 00:04:28,231
of produce 
heading to market year round. 

98
00:04:28,231 --> 00:04:31,198
The farm produces 
some 30 thousand tons of crops 

99
00:04:31,198 --> 00:04:32,298
each year. 

100
00:04:32,298 --> 00:04:34,364
And Robert sees his role 
as critical 

101
00:04:34,364 --> 00:04:36,664
to meeting demands 
from consumers. 

102
00:04:36,664 --> 00:04:39,198
Robert: At the end of the day, 
you're always glad 

103
00:04:39,198 --> 00:04:41,531
that you're producing food 
for people. 

104
00:04:41,531 --> 00:04:44,198
And if you can keep your focus 
on the fact, 

105
00:04:44,198 --> 00:04:49,364
then you're supplying a need 
that is probably 

106
00:04:49,364 --> 00:04:55,531
the most important profession 
on the face of the earth. 

107
00:04:55,531 --> 00:04:56,864
Sarah: Oh, 
and two other members 

108
00:04:56,864 --> 00:04:59,198
of the family: 
older daughter Kris 

109
00:04:59,198 --> 00:05:02,631
runs the farm's front office 
and her daughter Olivia 

110
00:05:02,631 --> 00:05:06,898
adds vocal support 
 when she's awake. 

111
00:05:06,898 --> 00:05:09,764
Since Michigan winters 
can include months of snow 

112
00:05:09,764 --> 00:05:12,998
and freezing weather, 
Dave extends his growing season 

113
00:05:12,998 --> 00:05:15,798
by starting seedlings 
under glass. 

114
00:05:15,798 --> 00:05:18,331
Once the seedlings 
are moved to open fields, 

115
00:05:18,331 --> 00:05:21,664
the greenhouses are used 
for growing flower crops. 

116
00:05:21,664 --> 00:05:22,931
Dave: 
It all starts out in Florida, 

117
00:05:22,931 --> 00:05:25,031
then goes to Georgia, 
and then comes up here 

118
00:05:25,031 --> 00:05:26,364
to the North. 

119
00:05:26,364 --> 00:05:27,831
We in turn, 
send our produce 

120
00:05:27,831 --> 00:05:30,364
down to Georgia and Florida 
in the summer months. 

121
00:05:30,364 --> 00:05:32,564
Then in the winter months, 
the stuff they raise 

122
00:05:32,564 --> 00:05:36,231
in Florida and Georgia 
comes back to Michigan. 

123
00:05:36,231 --> 00:05:37,764
Sarah: 
Juggling a myriad of crops 

124
00:05:37,764 --> 00:05:40,298
on a seasonal basis 
has given the family 

125
00:05:40,298 --> 00:05:42,031
new insights 
on the relationship 

126
00:05:42,031 --> 00:05:44,764
between 
agriculture and consumers. 

127
00:05:44,764 --> 00:05:47,398
Robert sees it 
as a cooperative effort: 

128
00:05:47,398 --> 00:05:49,831
farms responding 
to the public interest 

129
00:05:49,831 --> 00:05:52,298
and the public 
better understanding, 

130
00:05:52,298 --> 00:05:55,864
what it takes to put food 
on their table. 

131
00:05:55,864 --> 00:05:56,931
Robert: 
It should be a requirement 

132
00:05:56,931 --> 00:06:00,631
that they come to a farm 
to learn about their food 

133
00:06:00,631 --> 00:06:01,564
and where it comes from. 

134
00:06:01,564 --> 00:06:04,098
And I think that if they did, 
there'd be 

135
00:06:04,098 --> 00:06:07,298
a whole different perception 
about the value of the food 

136
00:06:07,298 --> 00:06:10,231
and why it's grown, 
why it costs, 

137
00:06:10,231 --> 00:06:14,964
what it does, 
and where it comes from. 

138
00:06:14,964 --> 00:06:16,698
As long 
as we're talking produce, 

139
00:06:16,698 --> 00:06:19,764
those cucumbers and zucchini 
you see in the supermarket 

140
00:06:19,764 --> 00:06:22,264
come from the same family 
as pumpkins, watermelon, 

141
00:06:22,264 --> 00:06:24,164
and many types of squash. 

142
00:06:24,164 --> 00:06:25,598
And they're juicy! 

143
00:06:25,598 --> 00:06:27,831
Cucumbers have some 
of the highest water content 

144
00:06:27,831 --> 00:06:30,498
of any vegetable. 

145
00:06:30,498 --> 00:06:32,531
John: More than ever before, 
consumers are trying 

146
00:06:32,531 --> 00:06:34,464
new flavors 
when it comes to meals 

147
00:06:34,464 --> 00:06:35,831
on the table. 

148
00:06:35,831 --> 00:06:38,298
If that sounds like you, 
let's try some vegetables 

149
00:06:38,298 --> 00:06:44,631
you may not have known existed. 

150
00:06:44,631 --> 00:06:45,831
Ron: It's gorgeous up here. 

151
00:06:45,831 --> 00:06:47,331
You'll never see anything 
in the water 

152
00:06:47,331 --> 00:06:50,131
than what belongs there. 

153
00:06:50,131 --> 00:06:52,331
John: The north coast of Maine 
is the scenic backdrop 

154
00:06:52,331 --> 00:06:54,331
for a rare kind of harvest. 

155
00:06:54,331 --> 00:06:57,531
Ron: You see that nice honey 
color right through there? 

156
00:06:57,531 --> 00:06:58,864
John: The crop here is seaweed. 

157
00:06:58,864 --> 00:07:02,098
And for nearly two decades now, 
Ron Hinkle has made a living 

158
00:07:02,098 --> 00:07:05,331
carefully pruning the plants 
in these waters. 

159
00:07:05,331 --> 00:07:06,798
Ron: You think of it 
as kind of like a garden. 

160
00:07:06,798 --> 00:07:08,798
The more I cut it 
and keep it clean 

161
00:07:08,798 --> 00:07:13,131
and nipped up, 
the better the seaweed is 

162
00:07:13,131 --> 00:07:14,198
every year! 

163
00:07:14,198 --> 00:07:15,564
It gets better and better. 

164
00:07:15,564 --> 00:07:17,631
John: It comes and goes 
by names like digitata , 

165
00:07:17,631 --> 00:07:19,164
 laver, 
 dulse, 

166
00:07:19,164 --> 00:07:20,364
and bladder rack . 

167
00:07:20,364 --> 00:07:21,831
As many 
as eight types of seaweed 

168
00:07:21,831 --> 00:07:24,764
are native to this stretch 
of the Atlantic coast. 

169
00:07:24,764 --> 00:07:26,664
Ron: Last year we harvested 
100-thousand pounds 

170
00:07:26,664 --> 00:07:29,498
of this stuff 
to get 10-thousand dry pounds 

171
00:07:29,498 --> 00:07:31,031
at the end. 

172
00:07:31,031 --> 00:07:33,131
That's a lot of work too, 
you know? 

173
00:07:33,131 --> 00:07:34,664
John: 
Hinkle does the heavy lifting, 

174
00:07:34,664 --> 00:07:37,031
but it was the failing health 
of this man's wife 

175
00:07:37,031 --> 00:07:40,131
that turned these sea vegetables 
into a business. 

176
00:07:40,131 --> 00:07:42,864
Shep: We discovered it one day 
at a picnic down by the beach. 

177
00:07:42,864 --> 00:07:44,731
John: Seaweed was one 
of the dietary changes 

178
00:07:44,731 --> 00:07:46,531
suggested for his wife. 

179
00:07:46,531 --> 00:07:49,064
But imported seaweed was costly. 

180
00:07:49,064 --> 00:07:51,531
So Shep Erhart took a chance 
on sea vegetables 

181
00:07:51,531 --> 00:07:53,664
from the waters of Maine. 

182
00:07:53,664 --> 00:07:57,431
Shep: Luckily somebody said, 
"Well, change your diet 

183
00:07:57,431 --> 00:07:58,931
and see what happens." 

184
00:07:58,931 --> 00:08:04,564
And we started eating seaweed, 
and it made all the difference. 

185
00:08:04,564 --> 00:08:06,098
John: This admitted 
hippie of the sixties 

186
00:08:06,098 --> 00:08:08,631
pioneered drying techniques, 
and sold his first batches 

187
00:08:08,631 --> 00:08:11,864
by word of mouth 
in brown paper bags. 

188
00:08:11,864 --> 00:08:14,464
As the business grew, 
 Maine Coast Sea Vegetables 

189
00:08:14,464 --> 00:08:16,931
found itself shipping seaweed 
across the U.S. 

190
00:08:16,931 --> 00:08:18,964
and overseas. 

191
00:08:18,964 --> 00:08:22,164
Shep: But the seaweed 
became more of a passion 

192
00:08:22,164 --> 00:08:24,764
when we realized 
a lot of people in the cities 

193
00:08:24,764 --> 00:08:27,031
don't have access to this. 

194
00:08:27,031 --> 00:08:29,231
They really appreciate it 
and find it a vital part 

195
00:08:29,231 --> 00:08:31,298
of their diet. 

196
00:08:31,298 --> 00:08:32,998
John: Asian countries 
have touted the benefits 

197
00:08:32,998 --> 00:08:35,098
of seaweed 
for thousands of years. 

198
00:08:35,098 --> 00:08:37,064
And many 
who consume sea vegetables 

199
00:08:37,064 --> 00:08:45,064
claim significant 
health benefits. 

200
00:08:45,064 --> 00:08:47,398
As the seaweed sold, 
the company began exploring 

201
00:08:47,398 --> 00:08:49,431
other options 
to make their sea-based 

202
00:08:49,431 --> 00:08:53,131
food products 
palatable to a wider audience. 

203
00:08:53,131 --> 00:08:54,964
This is kelp 
mixed with sesame seeds 

204
00:08:54,964 --> 00:08:56,564
and brown rice syrup. 

205
00:08:56,564 --> 00:08:58,531
They call it 
a kelp crunch bar . 

206
00:08:58,531 --> 00:09:00,731
This is apple wood 
smoked seaweed. 

207
00:09:00,731 --> 00:09:02,398
Think beef jerky! 

208
00:09:02,398 --> 00:09:04,164
And then you have 
seaweed seasoning, 

209
00:09:04,164 --> 00:09:07,431
a low sodium 
salt shaker from the sea. 

210
00:09:07,431 --> 00:09:09,831
Shep: 
Kelp in soups is a no-brainer. 

211
00:09:09,831 --> 00:09:11,564
It adds this richness. 

212
00:09:11,564 --> 00:09:15,198
And if you're cooking 
a bean soup or even a stew, 

213
00:09:15,198 --> 00:09:17,298
put a little bit 
of kelp in there. 

214
00:09:17,298 --> 00:09:21,031
It's like putting pork 
in your beans. 

215
00:09:21,031 --> 00:09:22,398
John: 
As in any farming operation, 

216
00:09:22,398 --> 00:09:25,198
producers pay attention 
to sustainability. 

217
00:09:25,198 --> 00:09:26,498
It's a lesson 
Ron Hinkle learned 

218
00:09:26,498 --> 00:09:27,964
the hard way 
after one 

219
00:09:27,964 --> 00:09:29,498
of his early harvests. 

220
00:09:29,498 --> 00:09:31,498
Ron: We over cut it 
'cause it was just too easy. 

221
00:09:31,498 --> 00:09:33,431
Whoa, 
there's a big bunch over here! 

222
00:09:33,431 --> 00:09:34,931
Let's cut it! 

223
00:09:34,931 --> 00:09:35,864
The next year, 
nothing 

224
00:09:35,864 --> 00:09:36,698
(and it was six 
or seven years before it) 

225
00:09:36,698 --> 00:09:37,764
ever come back. 

226
00:09:37,764 --> 00:09:38,931
John: 
Creating the right environment 

227
00:09:38,931 --> 00:09:41,531
for future harvests 
demands cooperative efforts 

228
00:09:41,531 --> 00:09:44,298
from everyone 
who works these waters. 

229
00:09:44,298 --> 00:09:46,931
Lee: It's a common myth 
that fishermen 

230
00:09:46,931 --> 00:09:49,031
aren't interested 
in sustainability. 

231
00:09:49,031 --> 00:09:51,564
And we've been able to use 
word of mouth 

232
00:09:51,564 --> 00:09:53,364
and actually create 
a sustainable harvest 

233
00:09:53,364 --> 00:09:55,931
up and down the coast 
of a lot of different varieties 

234
00:09:55,931 --> 00:09:57,331
of seaweed. 

235
00:09:57,331 --> 00:09:58,598
John: 
At Maine Coast Sea Vegetables , 

236
00:09:58,598 --> 00:10:02,164
sustainability is a pursuit 
by sea and by land. 

237
00:10:02,164 --> 00:10:04,031
Shep: 
That's a pretty nice piece, 

238
00:10:04,031 --> 00:10:05,198
nice and clear. 

239
00:10:05,198 --> 00:10:07,098
John: Erhart says his desire 
to provide quality 

240
00:10:07,098 --> 00:10:10,298
user-friendly foods 
demands a balance with goals 

241
00:10:10,298 --> 00:10:12,831
that focus on people 
and the planet. 

242
00:10:12,831 --> 00:10:13,731
Shep: It's true! 

243
00:10:13,731 --> 00:10:15,764
We sell to Europe 
and California. 

244
00:10:15,764 --> 00:10:17,964
But that's not 
our long-term strategy. 

245
00:10:17,964 --> 00:10:20,498
We'd really like to be feeding 
our local people 

246
00:10:20,498 --> 00:10:24,431
and keep our product 
as local as we can 

247
00:10:24,431 --> 00:10:31,431
because it makes 
a lot of dollars and sense. 

248
00:10:31,431 --> 00:10:34,098
Harvesting plants from the sea 
has a long history. 

249
00:10:34,098 --> 00:10:36,364
In some parts of Asia, 
sea vegetables 

250
00:10:36,364 --> 00:10:39,531
have been food staples 
for more than a thousand years. 

251
00:10:39,531 --> 00:10:41,831
Dietary choices 
in some religions 

252
00:10:41,831 --> 00:10:43,498
also furthered their use. 

253
00:10:43,498 --> 00:10:46,064
And since they grew 
in a sea salt environment, 

254
00:10:46,064 --> 00:10:47,531
they could be 
dried and stored 

255
00:10:47,531 --> 00:10:50,631
for lengthy periods of time. 

256
00:10:50,631 --> 00:10:51,831
I'm Yolanda Vazquez. 

257
00:10:51,831 --> 00:10:54,031
Still ahead, 
a young couple in Maryland 

258
00:10:54,031 --> 00:10:56,198
reaches out to consumers 
by taking food 

259
00:10:56,198 --> 00:10:58,764
from farm to fork. 

260
00:10:58,764 --> 00:11:00,064
I'm Jason Shoultz. 

261
00:11:00,064 --> 00:11:01,898
Still ahead, 
we'll take you to Alabama 

262
00:11:01,898 --> 00:11:04,398
to meet a chef 
who is as comfortable 

263
00:11:04,398 --> 00:11:10,764
on the farm 
as he is in the kitchen! 

264
00:11:10,764 --> 00:11:15,964
♪♪ 

265
00:11:15,964 --> 00:11:18,031
Jason: Well, mares eat oats 
and does eat oats 

266
00:11:18,031 --> 00:11:19,898
and according 
to mounds of mounds of research, 

267
00:11:19,898 --> 00:11:21,898
people 
should probably eat them, too. 

268
00:11:21,898 --> 00:11:23,098
I mean, 
there's got to be a reason 

269
00:11:23,098 --> 00:11:24,931
why this guy on the box 
is smiling, right? 

270
00:11:24,931 --> 00:11:26,898
Oats have been shown 
to lower cholesterol, 

271
00:11:26,898 --> 00:11:29,831
reduce the risk 
of heart disease and diabetes, 

272
00:11:29,831 --> 00:11:32,164
and are a good source 
of fiber and nutrients. 

273
00:11:32,164 --> 00:11:33,698
And we humans 
aren't the only ones 

274
00:11:33,698 --> 00:11:36,364
benefiting 
from these tasty grains. 

275
00:11:36,364 --> 00:11:39,864
That's because 
about 85% of the U.S. oat crop 

276
00:11:39,864 --> 00:11:42,031
is used for livestock feed. 

277
00:11:42,031 --> 00:11:44,031
Horses and cattle 
love the stuff! 

278
00:11:44,031 --> 00:11:47,964
The scientific name for oats 
is Avena Sativa . 

279
00:11:47,964 --> 00:11:50,364
Once the tall, 
grassy crop is harvested, 

280
00:11:50,364 --> 00:11:52,698
the oats are cleaned 
and then roasted 

281
00:11:52,698 --> 00:11:54,831
for a more distinctive flavor. 

282
00:11:54,831 --> 00:11:57,564
Next the oats 
are steamed and hulled. 

283
00:11:57,564 --> 00:12:00,764
But because the kernel is soft, 
the bran and germ 

284
00:12:00,764 --> 00:12:02,564
are kept intact. 

285
00:12:02,564 --> 00:12:04,531
And that's why oatmeal 
is such a great source 

286
00:12:04,531 --> 00:12:06,698
of nutrients. 

287
00:12:06,698 --> 00:12:09,031
If you are perusing the aisles 
of your local grocery store, 

288
00:12:09,031 --> 00:12:11,664
you have lots of choices 
for oat products. 

289
00:12:11,664 --> 00:12:15,364
Couple of choices: 
oak groats are the whole grain 

290
00:12:15,364 --> 00:12:17,031
with only the husks removed. 

291
00:12:17,031 --> 00:12:19,898
 Steel cut or Irish Oats 
are groats 

292
00:12:19,898 --> 00:12:21,664
that have been chopped up. 

293
00:12:21,664 --> 00:12:24,531
 Old Fashioned Rolled Oats 
have been flattened 

294
00:12:24,531 --> 00:12:26,398
by a series of rollers 
to help speed up 

295
00:12:26,398 --> 00:12:28,064
the cooking time. 

296
00:12:28,064 --> 00:12:30,131
 Quick Cooking Oats 
are rolled even thinner 

297
00:12:30,131 --> 00:12:32,731
than Old Fashioned 
and take about 5 minutes 

298
00:12:32,731 --> 00:12:34,298
to cook. 

299
00:12:34,298 --> 00:12:37,731
And Instant Oatmeal 
has been pre-cooked and dried. 

300
00:12:37,731 --> 00:12:41,131
So all it needs is hot water 
to re-hydrate. 

301
00:12:41,131 --> 00:12:42,764
Okay, oatmeal: 
low in fat, 

302
00:12:42,764 --> 00:12:44,764
high protein, 
and lowers cholesterol! 

303
00:12:44,764 --> 00:12:46,631
What more do you want 
from a breakfast food? 

304
00:12:46,631 --> 00:12:48,098
Well, how about skin care? 

305
00:12:48,098 --> 00:12:50,164
Ancient civilizations 
actually used oatmeal 

306
00:12:50,164 --> 00:12:52,231
for a whole host 
of skin problems. 

307
00:12:52,231 --> 00:12:54,531
And today you can find 
oatmeal in a lot of products 

308
00:12:54,531 --> 00:12:56,164
on the shelf. 

309
00:12:56,164 --> 00:13:01,531
It's good for you 
both on the inside and out. 

310
00:13:01,531 --> 00:13:02,831
Yolanda: 
There are a large variety 

311
00:13:02,831 --> 00:13:05,364
of farming operations 
in the United States, 

312
00:13:05,364 --> 00:13:08,564
large farms and ranches 
whose thousands of acres 

313
00:13:08,564 --> 00:13:11,231
deliver grain 
and livestock products. 

314
00:13:11,231 --> 00:13:13,698
But there are also 
small farmers whose owners 

315
00:13:13,698 --> 00:13:16,964
have a very personal approach 
to reaching consumers. 

316
00:13:16,964 --> 00:13:19,164
And here in Maryland, 
one young couple 

317
00:13:19,164 --> 00:13:24,631
is doing just that. 

318
00:13:24,631 --> 00:13:30,864
♪♪ 

319
00:13:30,864 --> 00:13:32,464
Yolanda: Ted Wycall 
and his wife Julia 

320
00:13:32,464 --> 00:13:36,131
consider themselves 
at the forefront of a movement. 

321
00:13:36,131 --> 00:13:37,464
Ted: It's an exciting time 
to be a farmer. 

322
00:13:37,464 --> 00:13:41,031
I really feel like right now, 
at this time 

323
00:13:41,031 --> 00:13:44,798
in the agricultural industry, 
that there's sort of 

324
00:13:44,798 --> 00:13:46,231
like a renaissance going on. 

325
00:13:46,231 --> 00:13:47,964
Yolanda: The Maryland couple 
is one of thousands 

326
00:13:47,964 --> 00:13:51,398
of Americans 
just starting out in farming. 

327
00:13:51,398 --> 00:13:52,531
Julia: It's a lot of work. 

328
00:13:52,531 --> 00:13:53,964
It's definitely a lot of work. 

329
00:13:53,964 --> 00:13:55,298
There's always something to do. 

330
00:13:55,298 --> 00:13:59,831
 There's always something to do. 

331
00:13:59,831 --> 00:14:01,364
Ted: 
Enjoy your new surroundings! 

332
00:14:01,364 --> 00:14:02,964
Yolanda: It's a career change 
they see as 

333
00:14:02,964 --> 00:14:06,531
a personal approach 
to life and the land. 

334
00:14:06,531 --> 00:14:07,898
Yolanda: We're trying to grow 
as many different things 

335
00:14:07,898 --> 00:14:09,564
as we eat here on the farm. 

336
00:14:09,564 --> 00:14:11,698
But we do it 
not just for ourselves. 

337
00:14:11,698 --> 00:14:14,364
We do it 
for our surrounding community. 

338
00:14:14,364 --> 00:14:16,898
Yolanda: Ted's experience 
as a farmer was limited. 

339
00:14:16,898 --> 00:14:19,498
He worked for a time 
on a farm in Montana. 

340
00:14:19,498 --> 00:14:22,564
But the opportunity 
to farm his family land 

341
00:14:22,564 --> 00:14:23,964
got him thinking. 

342
00:14:23,964 --> 00:14:25,631
Ted: I moved back 
to Maryland from Montana. 

343
00:14:25,631 --> 00:14:28,064
The farm was here. 

344
00:14:28,064 --> 00:14:30,864
And I decided 
that it was a place 

345
00:14:30,864 --> 00:14:32,398
that I would want to live. 

346
00:14:32,398 --> 00:14:34,664
And then once I moved here, 
after living here, 

347
00:14:34,664 --> 00:14:36,064
I decided 
that it was a place 

348
00:14:36,064 --> 00:14:38,198
that I wanted to work and farm. 

349
00:14:38,198 --> 00:14:40,331
Yolanda: The Wycall's decided 
on organic farming 

350
00:14:40,331 --> 00:14:42,031
as their first venture. 

351
00:14:42,031 --> 00:14:43,931
Eighty acres were readied 
for crops, 

352
00:14:43,931 --> 00:14:46,298
and the couple incorporated 
an additional 40 acres 

353
00:14:46,298 --> 00:14:47,598
of timber. 

354
00:14:47,598 --> 00:14:50,364
It's a model of sustainability 
often referred to 

355
00:14:50,364 --> 00:14:53,131
as agricultural renaissance . 

356
00:14:53,131 --> 00:14:57,798
Ted: That's kind of like 
the model that when, well, 

357
00:14:57,798 --> 00:14:59,764
it's all over the world, 
really! 

358
00:14:59,764 --> 00:15:01,564
But it's kind of, 
I would say, 

359
00:15:01,564 --> 00:15:03,798
what's considered 
like peasant farming. 

360
00:15:03,798 --> 00:15:04,598
Yolanda: 
The Wycall's first crops 

361
00:15:04,598 --> 00:15:05,831
were vegetables. 

362
00:15:05,831 --> 00:15:08,098
Ted: This is one 
of our four generations 

363
00:15:08,098 --> 00:15:13,864
of our fall planting 
of broccoli and cabbage. 

364
00:15:13,864 --> 00:15:15,398
Yolanda: 
They soon added livestock 

365
00:15:15,398 --> 00:15:17,298
by rotating cattle, 
pigs, 

366
00:15:17,298 --> 00:15:18,531
chickens 
and goats 

367
00:15:18,531 --> 00:15:20,631
from their pasture to the woods. 

368
00:15:20,631 --> 00:15:22,431
Ted: We'll take an area 
of the forest, 

369
00:15:22,431 --> 00:15:24,698
open it up, 
cut some trees, 

370
00:15:24,698 --> 00:15:28,064
sunlight comes in, 
and vegetation starts to grow. 

371
00:15:28,064 --> 00:15:30,231
And then we put 
the goats in there, 

372
00:15:30,231 --> 00:15:33,064
and they kind of hit 
a lot of the saplings. 

373
00:15:33,064 --> 00:15:34,198
And then we put 
the pigs in there, 

374
00:15:34,198 --> 00:15:35,398
and they do what they do. 

375
00:15:35,398 --> 00:15:37,531
And what ends up happening 
is that you have 

376
00:15:37,531 --> 00:15:40,364
a really strong re-growth 
of oak saplings, 

377
00:15:40,364 --> 00:15:41,864
certain trees 
that can withstand 

378
00:15:41,864 --> 00:15:43,598
the impact from the animals. 

379
00:15:43,598 --> 00:15:45,798
Yolanda: As the animals graze, 
manure adds nutrients 

380
00:15:45,798 --> 00:15:47,631
to the soil. 

381
00:15:47,631 --> 00:15:48,864
Ted: 
What I'm kind of striving to do 

382
00:15:48,864 --> 00:15:52,731
is to have a closed-loop system 
where it will be, you know, 

383
00:15:52,731 --> 00:15:59,964
a completely self-contained, 
little feedback cycle here. 

384
00:15:59,964 --> 00:16:02,798
Yolanda: Like her husband, 
Julia was new to farming. 

385
00:16:02,798 --> 00:16:05,398
But her background did include 
food preparation 

386
00:16:05,398 --> 00:16:07,531
and presentation. 

387
00:16:07,531 --> 00:16:09,998
Julia: So I'm able to bring that 
to the farming, 

388
00:16:09,998 --> 00:16:12,531
to like the markets 
and speaking to customers 

389
00:16:12,531 --> 00:16:14,564
about 
 Oh, how do you cook this? 

390
00:16:14,564 --> 00:16:16,098
Now I have 
a greater appreciation 

391
00:16:16,098 --> 00:16:24,998
for what is really 
good food and how does it grow. 

392
00:16:24,998 --> 00:16:26,531
Yolanda: Beans are on 
the harvest schedule 

393
00:16:26,531 --> 00:16:28,731
this summer afternoon. 

394
00:16:28,731 --> 00:16:30,431
Ted: Any of those 
are fine, 

395
00:16:30,431 --> 00:16:33,998
any variety. 

396
00:16:33,998 --> 00:16:35,831
Yolanda: The Wycall's crops 
make their way 

397
00:16:35,831 --> 00:16:38,164
to farmers markets 
and local restaurants. 

398
00:16:38,164 --> 00:16:40,698
They've also established 
a CSA, 

399
00:16:40,698 --> 00:16:43,298
Community Supported Agriculture, 
where customers 

400
00:16:43,298 --> 00:16:51,131
buy a share 
of the produce being raised. 

401
00:16:51,131 --> 00:16:54,331
A small number of employees 
work the Wycall farm. 

402
00:16:54,331 --> 00:17:00,431
Each crop brings new lessons 
in getting more from the earth 

403
00:17:00,431 --> 00:17:04,298
and provides new recruits 
for a future in farming. 

404
00:17:04,298 --> 00:17:05,664
Jeff: We have farmers 
that are fifty-nine, 

405
00:17:05,664 --> 00:17:06,798
sixty years old. 

406
00:17:06,798 --> 00:17:10,831
And they have no one ready 
to take over their farms. 

407
00:17:10,831 --> 00:17:12,131
And the only way 
that's going to turn around 

408
00:17:12,131 --> 00:17:14,931
is if young people 
who are interested in it 

409
00:17:14,931 --> 00:17:17,264
decide that it really 
is a possibility. 

410
00:17:17,264 --> 00:17:19,331
It really is an option 
to come out 

411
00:17:19,331 --> 00:17:20,864
and farm for a living. 

412
00:17:20,864 --> 00:17:22,331
Yolanda: 
The opportunity to realize 

413
00:17:22,331 --> 00:17:24,598
a personal dream 
is part of the attraction 

414
00:17:24,598 --> 00:17:28,264
on this and other small farms, 
planting the seeds 

415
00:17:28,264 --> 00:17:31,898
for the future 
 one row at a time . 

416
00:17:31,898 --> 00:17:33,198
Ted: It's really exciting 
to be part of that, 

417
00:17:33,198 --> 00:17:36,131
to be part of this national 
(if not even worldwide) 

418
00:17:36,131 --> 00:17:40,264
kind of realization 
of just how productive 

419
00:17:40,264 --> 00:17:43,298
and sustainable 
small farms can be 

420
00:17:43,298 --> 00:17:47,098
and to be a young farmer 
just getting started 

421
00:17:47,098 --> 00:17:52,198
when this whole movement 
is just getting started. 

422
00:17:52,198 --> 00:17:55,198
About a third of Maryland's land 
is used for farming. 

423
00:17:55,198 --> 00:17:57,864
Apples and peaches 
are popular picks. 

424
00:17:57,864 --> 00:17:59,198
And much of the crop 
is shipped 

425
00:17:59,198 --> 00:18:01,464
up and down 
the eastern seaboard. 

426
00:18:01,464 --> 00:18:03,731
You'll find lots of members 
of the equine family 

427
00:18:03,731 --> 00:18:05,398
in the Old Line State. 

428
00:18:05,398 --> 00:18:07,064
Maryland's 
Department of Agriculture 

429
00:18:07,064 --> 00:18:09,531
claims more horses 
per square mile 

430
00:18:09,531 --> 00:18:16,331
than any other state 
in the nation. 

431
00:18:16,331 --> 00:18:22,598
♪♪ 

432
00:18:22,598 --> 00:18:23,731
Hi, I'm Paul Robins. 

433
00:18:23,731 --> 00:18:25,064
And here's something 
you may not have known 

434
00:18:25,064 --> 00:18:26,398
about agriculture. 

435
00:18:26,398 --> 00:18:28,664
Celery is one of those items 
in the produce department 

436
00:18:28,664 --> 00:18:30,464
that really gets 
very little respect. 

437
00:18:30,464 --> 00:18:32,098
It's not as flashy 
as the tomato. 

438
00:18:32,098 --> 00:18:34,298
And frankly, 
it's a little bland. 

439
00:18:34,298 --> 00:18:35,931
But let me give you 
a little history 

440
00:18:35,931 --> 00:18:39,231
on these stalks, 
and you may change your mind. 

441
00:18:39,231 --> 00:18:41,264
Most folks use celery 
in a salad, 

442
00:18:41,264 --> 00:18:43,531
stir a bloody Mary with it, 
or just have fun 

443
00:18:43,531 --> 00:18:45,764
making that crunching sound 
when they eat it. 

444
00:18:45,764 --> 00:18:47,264
But the ancient 
Greeks and Romans 

445
00:18:47,264 --> 00:18:50,098
considered celery 
to have medicinal properties. 

446
00:18:50,098 --> 00:18:52,564
And the French and Italians 
used it in love potions 

447
00:18:52,564 --> 00:18:54,431
in the 17th century. 

448
00:18:54,431 --> 00:18:56,598
Celery came to America 
in the 1850's. 

449
00:18:56,598 --> 00:18:58,464
And by the turn 
of the 20th century, 

450
00:18:58,464 --> 00:19:01,498
the Sears Roebuck Catalogue 
was offering a nerve tonic 

451
00:19:01,498 --> 00:19:02,931
made from celery. 

452
00:19:02,931 --> 00:19:04,764
California and Florida 
grow the lion's share 

453
00:19:04,764 --> 00:19:05,998
of celery in the U.S. 

454
00:19:05,998 --> 00:19:08,531
And the average American 
eats about ten pounds of celery 

455
00:19:08,531 --> 00:19:09,698
a year. 

456
00:19:09,698 --> 00:19:11,998
That's a lot of stalks! 

457
00:19:11,998 --> 00:19:13,664
Back to those 
medicinal properties. 

458
00:19:13,664 --> 00:19:16,664
Celery is rich in B vitamins 
and high in Vitamin C. 

459
00:19:16,664 --> 00:19:19,531
And there's a royal tie 
to these green stalks. 

460
00:19:19,531 --> 00:19:22,164
When they opened the tomb 
of King Tut in Egypt, 

461
00:19:22,164 --> 00:19:24,598
they found a shroud 
adorned with garlands 

462
00:19:24,598 --> 00:19:26,331
of wild celery. 

463
00:19:26,331 --> 00:19:32,931
Some vitamins for the afterlife! 

464
00:19:32,931 --> 00:19:34,464
Jason: It's something 
farmers know all too well: 

465
00:19:34,464 --> 00:19:36,064
if you are going 
to work the land, 

466
00:19:36,064 --> 00:19:37,598
you're going 
to get your hands dirty. 

467
00:19:37,598 --> 00:19:39,798
It's not generally said 
about gourmet chefs. 

468
00:19:39,798 --> 00:19:42,531
But Alabama chef Chris Hastings 
knows all about 

469
00:19:42,531 --> 00:19:45,198
getting his hands dirty 
down on the farm. 

470
00:19:45,198 --> 00:19:47,531
He's connecting farmers 
and food lovers 

471
00:19:47,531 --> 00:19:55,831
one delicious dish at a time. 

472
00:19:55,831 --> 00:19:57,231
Jason: 
Think of chef Chris Hastings 

473
00:19:57,231 --> 00:20:03,498
like a doctor 
making house calls. 

474
00:20:03,498 --> 00:20:08,298
Today he's visiting 
the Jones Valley Urban Farm . 

475
00:20:08,298 --> 00:20:09,164
Chris: Good morning, Edwin! 

476
00:20:09,164 --> 00:20:09,931
How are you doing buddy? 

477
00:20:09,931 --> 00:20:10,698
Edwin: Good, 
how about you? 

478
00:20:10,698 --> 00:20:13,231
Chris: Great! 

479
00:20:13,231 --> 00:20:14,831
Jason: In the heart 
of Birmingham, Alabama, 

480
00:20:14,831 --> 00:20:17,964
this agricultural enterprise 
uses vacant land 

481
00:20:17,964 --> 00:20:21,698
to grow 80 different types 
of fruits and vegetables. 

482
00:20:21,698 --> 00:20:23,698
Today executive director 
Edwin Marty 

483
00:20:23,698 --> 00:20:27,098
shares some of his 
baby arugula with Chris. 

484
00:20:27,098 --> 00:20:29,098
Edwin: 
This was sort of an experiment 

485
00:20:29,098 --> 00:20:31,631
that we threw together 
this winter. 

486
00:20:31,631 --> 00:20:34,031
Jason: Chris buys produce 
from Valley Urban Farm 

487
00:20:34,031 --> 00:20:36,831
which in turn 
uses it for educational programs 

488
00:20:36,831 --> 00:20:40,264
about food and farming 
for city kids. 

489
00:20:40,264 --> 00:20:44,231
Edwin: So his continued support 
buying from us week after week 

490
00:20:44,231 --> 00:20:46,064
after week 
throughout the entire history 

491
00:20:46,064 --> 00:20:47,764
of Jones Valley Farm 
has made it possible 

492
00:20:47,764 --> 00:20:49,631
basically for us 
to continue to grow, 

493
00:20:49,631 --> 00:20:52,364
for us to continue 
to have income, 

494
00:20:52,364 --> 00:20:55,864
to turn that over 
to our education programs. 

495
00:20:55,864 --> 00:20:57,364
Jason: 
Using locally grown produce 

496
00:20:57,364 --> 00:20:59,598
when he can 
is part of Chris Hastings' 

497
00:20:59,598 --> 00:21:02,064
culinary philosophy. 

498
00:21:02,064 --> 00:21:04,264
Chris says it allows him 
to create tastier, 

499
00:21:04,264 --> 00:21:05,998
seasonal dishes. 

500
00:21:05,998 --> 00:21:08,998
Chris: You get to taste the food 
right there on the spot. 

501
00:21:08,998 --> 00:21:10,531
You get to know 
about their history, 

502
00:21:10,531 --> 00:21:15,298
who they are, 
and it's just important 

503
00:21:15,298 --> 00:21:18,298
to get to know those people. 

504
00:21:18,298 --> 00:21:20,431
Jason: And there's also 
a social benefit: 

505
00:21:20,431 --> 00:21:22,931
dollars stay right here 
in the local economy, 

506
00:21:22,931 --> 00:21:25,598
helping out farmers 
like Arlie Powell 

507
00:21:25,598 --> 00:21:28,731
at Chris 'next stop, 
 Petals of the Past Nursery . 

508
00:21:28,731 --> 00:21:30,231
Chris: Good morning, Mr. Powell! 

509
00:21:30,231 --> 00:21:31,364
Arlie: Good Morning! 

510
00:21:31,364 --> 00:21:33,831
Jason: Today 
Arlie is harvesting grapes. 

511
00:21:33,831 --> 00:21:36,098
Arlie: And when this 
gets this color, 

512
00:21:36,098 --> 00:21:38,164
you can take that fruit 
and twist it one way 

513
00:21:38,164 --> 00:21:40,898
and twist it the other 
and it will snap loose. 

514
00:21:40,898 --> 00:21:41,831
Chris: How about that! 

515
00:21:41,831 --> 00:21:42,798
Look at that! 

516
00:21:42,798 --> 00:21:44,098
Arlie: 
And you don't break the skin! 

517
00:21:44,098 --> 00:21:44,964
Jason: 
Providing local restaurants 

518
00:21:44,964 --> 00:21:46,831
with fresh fruit 
in the spring and summer 

519
00:21:46,831 --> 00:21:51,264
helps this nursery 
have a stable year-round income. 

520
00:21:51,264 --> 00:21:54,431
Arlie: Restaurants are not going 
to take humongous amounts 

521
00:21:54,431 --> 00:21:56,764
of fruit 
on any given day 

522
00:21:56,764 --> 00:21:58,498
because of the demands 
of the restaurant, 

523
00:21:58,498 --> 00:22:00,364
what they need. 

524
00:22:00,364 --> 00:22:02,164
But when you supply them 
fresh fruit 

525
00:22:02,164 --> 00:22:05,364
(and you can do it twice a week, 
and you have 

526
00:22:05,364 --> 00:22:08,364
several restaurants involved) 
then you reach a point 

527
00:22:08,364 --> 00:22:12,198
where it's 
monetarily of a advantage 

528
00:22:12,198 --> 00:22:13,464
for you to do that. 

529
00:22:13,464 --> 00:22:15,531
Plus, 
the people who eat 

530
00:22:15,531 --> 00:22:20,398
in the restaurants see our name 
many times on some of the menus. 

531
00:22:20,398 --> 00:22:23,164
And they inquire 
as to where the fruit 

532
00:22:23,164 --> 00:22:24,364
came from. 

533
00:22:24,364 --> 00:22:26,131
And we have 
any number of visitors 

534
00:22:26,131 --> 00:22:27,931
that have been 
to Chris' restaurant 

535
00:22:27,931 --> 00:22:33,531
that come to our place 
as a result of that. 

536
00:22:33,531 --> 00:22:35,398
Jason: Chris Hastings 
is the owner and chef 

537
00:22:35,398 --> 00:22:38,698
at Hot and Hot Fish Club 
in Birmingham. 

538
00:22:38,698 --> 00:22:40,964
He's been serving up 
a seasonal menu here 

539
00:22:40,964 --> 00:22:50,164
since the restaurant opened 
in 1995. 

540
00:22:50,164 --> 00:22:51,664
Of course, 
not everything served here 

541
00:22:51,664 --> 00:22:52,931
is grown locally. 

542
00:22:52,931 --> 00:22:54,998
That would be too limiting. 

543
00:22:54,998 --> 00:22:58,131
But he maintains relationships 
with around 200 farmers 

544
00:22:58,131 --> 00:23:01,298
in the southeast U.S. 
to buy as close to Birmingham 

545
00:23:01,298 --> 00:23:03,431
as possible. 

546
00:23:03,431 --> 00:23:04,998
Chris: We're kind of in between 
two seasons. 

547
00:23:04,998 --> 00:23:08,464
We're leaving summer, 
and we're coming into fall. 

548
00:23:08,464 --> 00:23:09,464
So we have.... 

549
00:23:09,464 --> 00:23:10,898
....we're living in both worlds. 

550
00:23:10,898 --> 00:23:13,764
We'll take the arugula 
from Jones Valley , 

551
00:23:13,764 --> 00:23:17,098
combine it with persimmons 
from Petals from the Past 

552
00:23:17,098 --> 00:23:20,164
to make a light salad. 

553
00:23:20,164 --> 00:23:22,298
Jason: Hastings shares 
his culinary philosophy 

554
00:23:22,298 --> 00:23:24,698
beyond the walls 
of this restaurant. 

555
00:23:24,698 --> 00:23:26,698
You can also find him 
hosting tours 

556
00:23:26,698 --> 00:23:29,231
for foodie tourists 
along Florida 

557
00:23:29,231 --> 00:23:34,364
so-called forgotten coast 
in the panhandle region. 

558
00:23:34,364 --> 00:23:35,631
Guests get 
to spend the week 

559
00:23:35,631 --> 00:23:38,931
harvesting clams, 
oysters and fresh produce. 

560
00:23:38,931 --> 00:23:43,131
And then Chris prepares a feast 
on the night of their adventure. 

561
00:23:43,131 --> 00:23:45,131
It's an opportunity 
for him to reconnect 

562
00:23:45,131 --> 00:23:47,598
to his roots. 

563
00:23:47,598 --> 00:23:50,031
Chris: I go back to the time 
when I was a creek boy 

564
00:23:50,031 --> 00:23:50,864
for the family. 

565
00:23:50,864 --> 00:23:52,164
I'd go out every day. 

566
00:23:52,164 --> 00:23:53,398
I'd crab, 
I'd fish, 

567
00:23:53,398 --> 00:23:55,064
I'd dig clams and shrimp. 

568
00:23:55,064 --> 00:23:56,798
And bring it back home 
to the table. 

569
00:23:56,798 --> 00:24:00,131
My aunts would prepare the food 
that I'd caught 

570
00:24:00,131 --> 00:24:01,664
along with 
the beautiful vegetables 

571
00:24:01,664 --> 00:24:05,431
from the roadside stands. 

572
00:24:05,431 --> 00:24:07,298
Jason: Back in Birmingham, 
the food is prepared, 

573
00:24:07,298 --> 00:24:11,098
and the restaurant patrons 
have arrived. 

574
00:24:11,098 --> 00:24:14,964
Chris: 
We have baby Japanese eggplants. 

575
00:24:14,964 --> 00:24:16,498
Jason: 
And when the chef visits diners 

576
00:24:16,498 --> 00:24:19,498
to check on their meals, 
it's also an opportunity 

577
00:24:19,498 --> 00:24:22,498
to share the story 
beyond the dish. 

578
00:24:22,498 --> 00:24:24,031
John: 
The small farmers are the ones 

579
00:24:24,031 --> 00:24:25,898
that's really winning from this. 

580
00:24:25,898 --> 00:24:27,931
This and the chefs, 
and of course the people 

581
00:24:27,931 --> 00:24:30,364
at the end that win, 
are the people 

582
00:24:30,364 --> 00:24:32,231
who get to eat the good food. 

583
00:24:32,231 --> 00:24:35,098
Jason: For this southern chef, 
a lifelong passion for cuisine 

584
00:24:35,098 --> 00:24:37,831
has successfully paired 
with his philosophy 

585
00:24:37,831 --> 00:24:40,431
on food and community. 

586
00:24:40,431 --> 00:24:41,964
Chris: 
We've become an important part 

587
00:24:41,964 --> 00:24:43,831
of the food community 
and the community 

588
00:24:43,831 --> 00:24:45,198
at large here. 

589
00:24:45,198 --> 00:24:47,031
You know, 
we feel very lucky! 

590
00:24:47,031 --> 00:24:48,431
Jason: Of course, 
the diners here 

591
00:24:48,431 --> 00:24:50,031
are the ones who get 
the best reward 

592
00:24:50,031 --> 00:24:58,031
from this menu with meaning! 

593
00:24:58,031 --> 00:24:59,498
Jason: And that's going to do it 
for this time. 

594
00:24:59,498 --> 00:25:01,364
Thanks for traveling 
the country with us 

595
00:25:01,364 --> 00:25:04,831
on this edition 
of America's Heartland . 

596
00:25:04,831 --> 00:25:06,498
John: We're always glad 
when you join us. 

597
00:25:06,498 --> 00:25:07,964
And remember, 
there's much more 

598
00:25:07,964 --> 00:25:09,898
on America's Heartland 
on our website 

599
00:25:09,898 --> 00:25:12,098
including video 
from today's stories. 

600
00:25:12,098 --> 00:25:14,831
Just go to 
americasheartland-dot-org. 

601
00:25:14,831 --> 00:25:17,098
We'll see you next time. 

602
00:25:17,098 --> 00:25:19,098
To order a copy 
of this broadcast, 

603
00:25:19,098 --> 00:25:25,064
visit us online 
or call 1-888-814-3923. 

604
00:25:25,064 --> 00:25:31,231
The cost is $14.95 
plus shipping. 

605
00:25:31,231 --> 00:25:37,398
 ♪ You can see it in the eyes 
 of every woman and man ♪ 

606
00:25:37,398 --> 00:25:43,364
 ♪ in America's Heartland 
 living close to the land. ♪ 

607
00:25:43,364 --> 00:25:46,331
 ♪ There's a love 
 for the country ♪ 

608
00:25:46,331 --> 00:25:49,298
 ♪ and a pride in the brand ♪ 

609
00:25:49,298 --> 00:25:56,498
 ♪ in America's Heartland 
 living close, ♪ 

610
00:25:56,498 --> 00:25:59,364
 ♪ close to the land. ♪ 

611
00:25:59,364 --> 00:26:05,031
 America's Heartland 
is made possible by.... 

612
00:26:05,031 --> 00:26:07,631
They make up a small 
part of our population, 

613
00:26:07,631 --> 00:26:10,964
but have a huge impact 
on all of our lives. 

614
00:26:10,964 --> 00:26:13,898
They take business risks 
that few others would tolerate 

615
00:26:13,898 --> 00:26:16,164
all on our behalf. 

616
00:26:16,164 --> 00:26:18,031
They're American farmers 

617
00:26:18,031 --> 00:26:21,431
who feed, fuel 
and clothe the world. 

618
00:26:21,431 --> 00:26:23,698
Monsanto would like 
to recognize them 

619
00:26:23,698 --> 00:26:26,664
for all they do 
for the rest of us, 

620
00:26:26,664 --> 00:26:30,398
because ultimately our success 
and everyone else's 

621
00:26:30,398 --> 00:26:32,864
depends on theirs. 

622
00:26:32,864 --> 00:26:34,364
....and by 
the American Farm Bureau 

623
00:26:34,364 --> 00:26:39,398
Federation 
- the voice of agriculture. 

624
00:26:39,398 --> 00:26:43,431
♪♪