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America's Heartland is made 
possible by...

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Farm Credit - 
Financing agriculture and rural 
America since 1916.

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Farm Credit is 
cooperatively owned by America's 
farmers and ranchers.

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Learn more at farmcredit.com

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CropLife America - 
Representing the companies whose

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modern farming innovations help 
America's farmers provide

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nutritious food for communities 
around the globe.

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>>Hi I'm Jason Shoultz. 
Ready for a little vacation?

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I hope so because we're all 
set to take you on a trip

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"back in time" for 
a little about

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American history and a lot about 
American agriculture.

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We'll check out some 
high winds in

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the Hoosier state with 
a man who collects

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and renovates historic 
American windmills.

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Then, a "living" bit of 
history in Florida

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as cattle ranchers work to 
restore a breed

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of cattle dating back to the 
1500s.

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We'll take you from Farm to Fork 
as Sharon Vaknin

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serves up two unusual 
mushroom recipes.

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Amd then, we'll take you to 
North Dakota where historic

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rural churches facing demolition 
get a new lease on life.

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It's all coming up on 
America's Heartland.

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[bells]

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>>♪You can see it in the eyes 
Of every woman and man♪

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♪In America's Heartland 
living close to the land♪

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♪There's a love for the country 
And a pride in the brand♪

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♪In America's Heartland♪

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♪Living close 
Close to the land♪

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♪♪

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>>Holidays to historic places 
have always been popular.

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Maybe you've been to 
Independence Hall

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in Philadelphia or the 
Old North Church in Boston.

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But touching the past in 
rural destinations continues

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to attract visitors from 
this country and overseas

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who want to know more about 
how our food is grown or

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how farming was done 
a century ago.

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Vermont reported that income 
from agritourism nearly doubled

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in the first two 
years of this century.

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And the Travel Industry 
Association reports that

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tens of millions of 
travelers head, specifically,

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to rural destinations when they 
head out on holiday.

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So let's take you on a 
little rural vacation this time

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to some spots where America's 
agricultural past comes alive.

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Rob Stewart found 
a man in Indiana

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giving new life to some 
historic moving metal

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that opened the heartland for 
ranchers and farmers.

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♪♪

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>>Travel along this unpaved 
country road in Poland,

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Indiana and you will stumble 
upon a showstopper.

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Tucked inside the trees are 
the wonders of windmills.

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♪♪

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This is The Windmills at 
Riverside Farm.

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Home to 60 historic treasures - 
some dating back to the 1870s!

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This historic hide-a-way 
is the handy work

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of windmill enthusiast 
Neal Yerian.

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Ten years ago, 
a strange twist of fate

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lead Neal on his 
windmill journey.

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>>When I lived in Texas 
where windmills are, uh..

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very numerous. Uh.. 
I happened to hunt

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on a piece of property where 
there was an old,

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dilapidated windmill on a 
portion of the property.

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I- I had sat for countless 
years, uh..

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Occasionally glancing at this 
windmill while I would be, uh..

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deer hunting over the course of 
an entire day.

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And finally just something 
hit me one day that

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it would be something neat to- 
to- to restore.

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>>Neal has been wowed by 
windmills ever since.

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And in 2004 - he opened the 
gates to this Windmill Park.

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This one is really neat 
looking and you say this

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would have been the poor 
man's windmill?

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>>That's what they 
called it, uh..

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Back during the depression 
in the '30s

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this particular windmill sold 
for, uh.. Less than 20 dollars.

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>>Twenty bucks?

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>>Yes, sir.

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>>Wow, and it would be for 
pumping water.

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>>Pumping water.

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>>There are metal 
and wood windmills

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standing tall at the park.

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Just look at the 
colors and creations

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Neal has restored to glory.

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>>I mean that's- that's one of 
the things that's

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unique about every single 
windmill

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as these windmill companies 
uhm.. sought to find

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a marketing gimmick or a 
marketing edge uh..

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They created different looks.

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They created different color 
schemes.

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They added different 
accessories.

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♪♪

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>>Neal scours the 
heartland to find

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windmill parts for 
restoration.

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He says it's a 
treasure hunt.

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And inside this barn are some 
of his wondrous windmills,

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many of these date back to the 
1880's.

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How do you find out the 
colors that they were

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because there wasn't even 
color film back then?

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>>Well in some of the uh.. 
literature that we've

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collected they actually 
talk about it.

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They'll give specifications.

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Uh.. We even know uh.. What 
types of wood were used

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whether it was uh.. 
Oak spokes or

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cypress blades or 
poplar girts.

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Uh.. Each- each manufacturer 
used uh..

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Woods indigenous to the 
area that they

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were making their product in- 
in- in many cases,

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or what they believed was the

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longest lasting material 
available.

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>>Neal's windmills show how 
wind and water power played

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a critical role for 
america's cities and farms.

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♪♪

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>>Windmills played a 
significant role uh..

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Not only in industrialized and 
settled parts of the

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country, but also played a 
hugely important role in the

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growth of this country as it 
moved west into the arid plains.

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Land itself was really not 
inhabitable uh..

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Until people could find a way to 
harness water.

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"What you want to do is make 
sure the angle of the incline."

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>>Neal's collection is one of 
the largest in the country.

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He says it's almost 
complete.

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Which is why he's helping 
other windmill lovers restore

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their own mills by selling parts 
and lending advice.

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I want to see that letter 
you showed me

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earlier by the way 
if you don't mind?

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>>Oh yeah. Sure.

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>>Uhm.. This says it all.

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You got a letter from 
someone who you recently

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helped restore a windmill 
and it says

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"Dear Neal, the windmill is up. 
Our four kids were all here

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to help us and our friends 
and neighbors.

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Sure is fun to look out our 
kitchen window and see it turn."

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That's what makes you tick.

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>>It's not about making a 
dollar like I said.

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>>Maybe I should say that's 
what makes you spin.

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[laughter] 
>>That would be even better.

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>>Windmills that 
transformed the nation -

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and transformed the life of a 
man who was moved

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by the beauty of this 
moving machinery.

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>>Well you know you 
hear people say

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"If I was only born 
100 years ago."

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Uh.. "If I lived in a 
different time."

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When I come out here to the park 
I am living in a different time.

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I'm surrounded with windmills 
that date back to the 1870s.

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Uh.. It is I guess my 
way to step back

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in time to a little 
less hectic lifetime.

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♪♪

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>>The first windmills were 
thought to have originated in

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Persia and may have been brought 
back to Europe by The Crusaders.

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England is credited with many 
improvements in windmill design,

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as far back as the 12th century.

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And, of course, the Dutch 
refined windmill construction,

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using the machines to pump water 
in reclaiming farmland

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as well as turning millstones 
and grinding grain.

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>>You know, when you're 
looking into

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America's agricultural history, 
you have to include

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Native Americans who were 
growing crops like corn

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and tobacco well before the 
pilgrims arrived.

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Spanish explorers showed 
up in Florida

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in the early 1500s and 
later established

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farms and ranches in that part 
of the country.

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Many of those ranches raised a 
specific breed of cattle that's

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a bit of "living" ag history in 
the Sunshine State today.

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[Cows mooing]

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These cattle grazing in the 
brushy Florida pasture have

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a name and unless you're a 
Florida native, that name

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might just catch you off guard; 
these are "Cracker cattle."

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[whip cracking]

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And William and Margaret 
Broussard are proud

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of this heritage breed of 
cattle that they

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are preserving here at the 
Crescent J Ranch.

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William Broussard is a 10th 
generation cattleman.

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Without his family's efforts, 
and those of other ranchers

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in the Sunshine State, this 
historic breed might just have

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ended up as a footnote in the 
agricultural history of America.

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>>We decided to take part in 
trying to save

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the breed which is 
critically in danger.

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There are not enough of them 
to assure their survival.

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So we got started in the 
early 80's working on that.

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>>The original Cracker Cattle 
breed was brought to Florida

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by explorer Ponce de Léon in 
the 1500s.

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They wandered the swampy, 
brushy countryside

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for hundreds of years.

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Decades back,

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ranchers used "Cow Hunters" to 
work their herds.

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Preserving that ranching story 
is the job of Chester Newcomb.

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At Lake Kissimmee State Park, 
Chester takes visitors back

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to the late 1800s when Cracker 
Cattle roamed the countryside.

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>>This part of Florida, we 
look at almost 300 years

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before man started to put a 
brand on a cow.

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I mean one of the reasons 
they called us cow hunters,

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you go out in the swamp here 
trying to find a cow

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be like trying to find hair on 
the belly of a frog.

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You know.

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>>The "cracker" name actually 
traces back to the way that

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cow hunters rounded up these 
bovine- by cracking their whips!

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00:11:02,764 --> 00:11:05,664
[whip cracking]

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As other cattle breeds were 
introduced

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and breeding improved the 
original "cracker cattle"

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began disappearing... replaced 
with larger animals.

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It wasn't until they almost 
were extinct in the 1960's

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did an effort begin to save 
the "cracker breed."

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For the Broussard's, 
preserving the cattle breed

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and the ecology here, have a 
deeply personal meaning.

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In 1990, their 29 year old 
son Allan died of an

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infection following a 
heart transplant.

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Before Allan died, 
he had a conversation

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with his father in the hospital.

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>>We got to talking a lot 
about the land

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just south of what is the 
Crescent J Ranch.

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Which was pretty much in good 
natural condition

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and how rare that was 
getting and how

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important it was to save 
things like that.

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And so he asked me if I couldn't 
do something.

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00:12:00,964 --> 00:12:04,864
So that weekend I promised him I 
was going to do my best to that.

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00:12:06,398 --> 00:12:11,364
[chatter]

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>>That promise is realized every 
day as visitors tour the grounds

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of this nearly 5-thousand acre 
ranch and preserve.

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[screaming]

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A low-environmental impact 
adventure park helps

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pay for the property and 
helps ensure the

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land will stay preserved for 
future generations.

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Would Allan be proud that 
his dream was realized?

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>>I would think so.

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>>His widow said yes, 
he would be proud of that.

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But the thing he would be 
most proud of is the way

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he changed his father's 
attitude.

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00:12:44,264 --> 00:12:45,931
[laughter]

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A father's enduring love of 
his son...

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forever linked to the enduring 
effort to save a breed of cattle

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with a history that stretches 
hundreds of years.

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00:13:00,931 --> 00:13:02,431
♪♪

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00:13:02,431 --> 00:13:04,864
Branding cattle didn't start 
in the old west.

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00:13:04,864 --> 00:13:06,898
Early Egyptians were 
branding their livestock

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00:13:06,898 --> 00:13:08,931
more than two thousand 
years ago.

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00:13:08,931 --> 00:13:12,331
There are more than a 
billion cows in the world...

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00:13:12,331 --> 00:13:14,731
India, alone, has 
some three hundred million.

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00:13:14,731 --> 00:13:17,564
And just be glad that 
cows don't drive-

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cattle are red/green 
color blind.

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00:13:19,798 --> 00:13:23,831
♪♪

239
00:13:23,831 --> 00:13:26,364
>>As long as we're talking about 
history and tradition,

240
00:13:26,364 --> 00:13:29,331
let's focus on the tradition of 
great meals that come

241
00:13:29,331 --> 00:13:31,898
from heartland crops and 
produce.

242
00:13:31,898 --> 00:13:34,031
Our Sharon Vaknin has some 
thoughts on some

243
00:13:34,031 --> 00:13:37,398
special recipes that take us 
from farm to fork.

244
00:13:37,398 --> 00:13:49,531
♪♪

245
00:13:49,531 --> 00:13:52,098
>>If you're looking to take a 
break from meat,

246
00:13:52,098 --> 00:13:54,698
mushrooms are the ideal 
substitute.

247
00:13:54,698 --> 00:13:56,898
They've got a meaty texture,

248
00:13:56,898 --> 00:13:58,231
they're savory,

249
00:13:58,231 --> 00:13:59,331
and they're willing to take on

250
00:13:59,331 --> 00:14:00,564
just about any flavor

251
00:14:00,564 --> 00:14:01,998
you throw at them.

252
00:14:01,998 --> 00:14:04,498
And as a bonus, they're good 
for you.

253
00:14:09,398 --> 00:14:12,131
So what I've got here for 
our wild mushroom pasta

254
00:14:12,131 --> 00:14:14,498
are three different 
types of mushrooms.

255
00:14:14,498 --> 00:14:17,364
So, cremini, which I'm 
chopping right now,

256
00:14:17,364 --> 00:14:19,731
and you'll see I'm not 
removing the stems,

257
00:14:19,731 --> 00:14:22,331
because cremini mushrooms 
actually don't have very

258
00:14:22,331 --> 00:14:25,064
woody stems, so you can 
actually eat them.

259
00:14:25,064 --> 00:14:28,031
I'm also using oyster 
mushrooms,

260
00:14:28,031 --> 00:14:31,964
which have a more delicate 
flavor, and porcini mushrooms.

261
00:14:31,964 --> 00:14:35,064
With these porcini 
mushrooms,

262
00:14:35,064 --> 00:14:37,931
I had to reconstitute them 
because they were dry.

263
00:14:37,931 --> 00:14:40,764
And to do that, I put them 
in a bowl of hot water and

264
00:14:40,764 --> 00:14:43,798
let them sit there for about 
twenty minutes.

265
00:14:43,798 --> 00:14:45,664
Then I actually reserved 
that water,

266
00:14:45,664 --> 00:14:47,898
and you'll see why in just a 
few minutes.

267
00:14:47,898 --> 00:14:52,898
But first we need to prepare the 
rest of our components, so leeks

268
00:14:52,898 --> 00:14:56,131
which have a nice delicate 
flavor that

269
00:14:56,131 --> 00:15:01,031
goes really well with mushrooms. 
And of course, garlic.

270
00:15:01,031 --> 00:15:05,564
Mushrooms and garlic are a 
great combination.

271
00:15:05,564 --> 00:15:08,831
So our prep is done, and now 
it's time to head to the stove.

272
00:15:08,831 --> 00:15:12,631
So the first thing we want 
to do is sauté the mushrooms.

273
00:15:12,631 --> 00:15:16,664
Now, to the olive oil I'm 
going to add some butter,

274
00:15:16,664 --> 00:15:18,998
just so that I can get the 
high cooking temperature

275
00:15:18,998 --> 00:15:22,298
from the olive oil but that 
flavor of the butter.

276
00:15:22,298 --> 00:15:24,731
The first mushrooms I'm 
going to add are the

277
00:15:24,731 --> 00:15:27,498
cremini mushrooms, because 
they're a little meatier and

278
00:15:27,498 --> 00:15:32,664
they'll require a little bit 
more cooking time.

279
00:15:32,664 --> 00:15:34,798
So the creminis have browned 
a bit,

280
00:15:34,798 --> 00:15:38,164
now we'll add our oysters 
and porcinis,

281
00:15:38,164 --> 00:15:40,698
this looks like a lot of 
mushrooms,

282
00:15:40,698 --> 00:15:43,998
but these guys will reduce 
pretty quickly,

283
00:15:43,998 --> 00:15:50,031
so it's always better to buy 
more than you think you need.

284
00:15:50,031 --> 00:15:53,731
Now we'll remove these, 
they reduced a ton.

285
00:15:53,731 --> 00:15:58,864
Put them in a bowl, and now 
it's time to prep our leeks

286
00:15:58,864 --> 00:16:03,298
and garlic, so I'll lower 
the heat a bit,

287
00:16:03,298 --> 00:16:06,564
add some more olive oil, 
throw in those leeks.

288
00:16:06,564 --> 00:16:09,931
And I can hear my water's 
boiling for our pasta.

289
00:16:09,931 --> 00:16:12,364
So I'm going to add 
pappardelle pasta,

290
00:16:12,364 --> 00:16:16,398
which is a wider pasta, and 
I like to go with a wider

291
00:16:16,398 --> 00:16:18,831
pasta like pappardelle or 
fettuccine,

292
00:16:18,831 --> 00:16:22,964
because it allows the 
mushrooms to shine and boil

293
00:16:22,964 --> 00:16:25,964
them until they're al dente, 
not completely soft,

294
00:16:25,964 --> 00:16:28,864
because we're going to 
finish cooking them here in

295
00:16:28,864 --> 00:16:31,564
this pan with the mushroom 
and the leeks.

296
00:16:31,564 --> 00:16:34,498
Our leeks look good, they're 
picking up some of that flavor

297
00:16:34,498 --> 00:16:36,831
from the mushrooms we sautéed in 
there.

298
00:16:36,831 --> 00:16:38,531
Hit it with a little salt...

299
00:16:38,531 --> 00:16:42,264
Now let's get these mushrooms 
back in.

300
00:16:42,264 --> 00:16:44,998
And now we have to spice 
this dish.

301
00:16:49,698 --> 00:16:50,998
I mentioned that there 
was a reason

302
00:16:50,998 --> 00:16:55,798
why I saved that 
porcini mushroom liquid...

303
00:16:55,798 --> 00:16:58,664
first I'm going to 
add a little flour

304
00:16:58,664 --> 00:17:00,731
because it's time to 
build our sauce.

305
00:17:00,731 --> 00:17:03,098
So once the flour has coated 
these ingredients,

306
00:17:03,098 --> 00:17:07,931
it's time to add that liquid 
from the reconstituted porcini.

307
00:17:07,931 --> 00:17:12,198
So I've got half of that, 
plus chicken stock.

308
00:17:12,198 --> 00:17:14,164
And once that simmers, it'll 
thicken

309
00:17:14,164 --> 00:17:15,531
because of the flour that we 
added.

310
00:17:15,531 --> 00:17:17,664
Now if you don't want to use 
chicken stock,

311
00:17:17,664 --> 00:17:19,998
you can either substitute it 
with veggie stock

312
00:17:19,998 --> 00:17:22,698
or just more of that 
porcini liquid.

313
00:17:22,698 --> 00:17:26,464
So our sauce has thickened, 
it's kind of like a gravy now.

314
00:17:26,464 --> 00:17:30,998
And now it's time to add the 
pasta.

315
00:17:30,998 --> 00:17:35,831
We brought in some of that pasta 
water to further enhance this 
sauce.

316
00:17:35,831 --> 00:17:37,664
We're adding two types of 
cheese.

317
00:17:37,664 --> 00:17:41,764
We've got fontina, which is a 
great melting cheese,

318
00:17:41,764 --> 00:17:44,631
and parmesan cheese.

319
00:17:44,631 --> 00:17:46,898
Our wild mushroom pasta 
looks good,

320
00:17:46,898 --> 00:17:49,631
and now it's time to plate it.

321
00:17:49,631 --> 00:17:51,998
I could eat this right this 
second,

322
00:17:51,998 --> 00:17:55,698
but I do want to add a few 
finishing touches to it.

323
00:17:55,698 --> 00:17:59,898
But before I do that, let's 
talk about portabella mushrooms.

324
00:17:59,898 --> 00:18:01,664
These are some of the biggest 
mushrooms

325
00:18:01,664 --> 00:18:03,631
you'll find in grocery stores.

326
00:18:03,631 --> 00:18:06,998
First I'm going to put some 
slits in these,

327
00:18:06,998 --> 00:18:09,731
and by adding these slits 
they're going to soak up

328
00:18:09,731 --> 00:18:12,698
a little bit more of the 
marinade we're going to make.

329
00:18:16,964 --> 00:18:19,698
Now we'll take each 
portabella and coat it in

330
00:18:19,698 --> 00:18:23,398
this mixture, and we'll let 
them sit for about ten,

331
00:18:23,398 --> 00:18:26,898
fifteen minutes so they can 
really absorb that flavor.

332
00:18:26,898 --> 00:18:29,498
Remember, mushrooms will 
take just about any flavor

333
00:18:29,498 --> 00:18:32,998
you give them and this is 
going to be delicious.

334
00:18:32,998 --> 00:18:35,231
Our portabellas have 
soaked up all of those

335
00:18:35,231 --> 00:18:37,598
delicious spices and that 
olive oil,

336
00:18:37,598 --> 00:18:40,964
and now it's time to grill them 
on our cast iron.

337
00:18:40,964 --> 00:18:43,731
So if you have a barbecue or a 
grill at home,

338
00:18:43,731 --> 00:18:46,131
these go great on that too.

339
00:18:46,131 --> 00:18:48,364
But if you're trying to make 
dinner in a pinch,

340
00:18:48,364 --> 00:18:51,298
and all you've got is a 
stove-top, this will work.

341
00:18:51,298 --> 00:18:53,764
So add a little bit of 
olive oil,

342
00:18:53,764 --> 00:18:56,864
then we'll add our 
portabellas straight to the pan.

343
00:18:56,864 --> 00:18:59,264
We'll give them about four 
to five minutes on each side,

344
00:18:59,264 --> 00:19:02,431
flip them halfway through, 
and they'll be good to go.

345
00:19:02,431 --> 00:19:07,698
We grilled up these portabellas 
and they are definitely ready.

346
00:19:07,698 --> 00:19:11,631
Nice and dark brown, you can 
see they shrunk a little bit,

347
00:19:11,631 --> 00:19:15,098
but not quite as much 
as the smaller varieties do.

348
00:19:15,098 --> 00:19:17,664
And now, they're ready to be 
put in a burger,

349
00:19:17,664 --> 00:19:20,298
you can slice them up and 
put them in tacos,

350
00:19:20,298 --> 00:19:23,531
or you can eat them as is, 
as a side dish.

351
00:19:23,531 --> 00:19:28,631
Now I mentioned we had one final 
finishing touch for the pasta.

352
00:19:28,631 --> 00:19:31,564
So what I want to do there 
is add a little bit of

353
00:19:31,564 --> 00:19:36,964
fresh parsley, 
I'll also add more cheese,

354
00:19:36,964 --> 00:19:41,031
and for a garnish, 
a little sprig of thyme.

355
00:19:41,031 --> 00:19:43,831
We've cooked with four types 
of mushrooms today,

356
00:19:43,831 --> 00:19:48,064
oyster, porcini, cremini, 
and of course,

357
00:19:48,064 --> 00:19:50,831
the king of the mushrooms, 
portabella.

358
00:19:50,831 --> 00:19:53,098
And with so many varieties 
to choose from,

359
00:19:53,098 --> 00:19:56,098
mushrooms make for a great 
meatless meal.

360
00:19:56,098 --> 00:20:03,164
♪♪

361
00:20:03,164 --> 00:20:06,664
>>You know, as Americans moved 
west to new farms and ranches,

362
00:20:06,664 --> 00:20:09,198
settlements sprouted up on the 
vast open prairies

363
00:20:09,198 --> 00:20:12,364
of Kansas, Nebraska 
and the Dakotas.

364
00:20:12,364 --> 00:20:14,731
Those pioneers brought with them 
their families,

365
00:20:14,731 --> 00:20:18,164
their wagons, their livestock 
and their faith.

366
00:20:18,164 --> 00:20:20,598
As those communities grew, 
hundreds of churches

367
00:20:20,598 --> 00:20:24,098
were built in the far flung 
corners of the heartland.

368
00:20:24,098 --> 00:20:26,431
Over the past century, however, 
many of those churches have

369
00:20:26,431 --> 00:20:29,998
fallen into ruin, but our 
Sarah Gardner traveled

370
00:20:29,998 --> 00:20:32,931
to North Dakota where an 
effort is underway

371
00:20:32,931 --> 00:20:35,731
to save those rural 
houses of worship.

372
00:20:35,731 --> 00:20:51,564
♪♪

373
00:20:51,564 --> 00:20:55,064
>>It's been a 
prairie landmark since

374
00:20:55,064 --> 00:20:56,864
right after the 
turn of the century.

375
00:20:56,864 --> 00:20:59,298
>>Trinity Church was once the 
spiritual center

376
00:20:59,298 --> 00:21:01,298
of this North Dakota farming 
community.

377
00:21:01,298 --> 00:21:04,431
But population shifts 
in the 20th century

378
00:21:04,431 --> 00:21:07,631
moved families from rural 
communities to the city.

379
00:21:07,631 --> 00:21:11,098
Congregations grew smaller, 
and like many other churches,

380
00:21:11,098 --> 00:21:13,364
Trinity was left behind.

381
00:21:13,364 --> 00:21:16,798
>>Of course, the building 
sat abandoned.

382
00:21:16,798 --> 00:21:19,931
Giving in to the wind and the 
rain and winter,

383
00:21:19,931 --> 00:21:24,898
it just kind of fell apart.

384
00:21:24,898 --> 00:21:27,898
>>There were approximately 
2,000 church buildings

385
00:21:27,898 --> 00:21:30,564
in the state still standing.

386
00:21:30,564 --> 00:21:34,231
>But     Trinity's plight and those 
of other churches kindled

387
00:21:34,231 --> 00:21:38,064
a movement to save this part of 
America's rural heritage.

388
00:21:38,064 --> 00:21:39,731
>>So these churches 
were closing.

389
00:21:39,731 --> 00:21:43,231
We had a closure rate 
of about ten churches per year.

390
00:21:43,231 --> 00:21:45,764
So we became very worried 
about what was going to happen

391
00:21:45,764 --> 00:21:49,198
to these buildings if the 
congregations continued to

392
00:21:49,198 --> 00:21:52,798
disband and close and move on to 
other communities.

393
00:21:52,798 --> 00:21:54,998
>>Those realities prompted 
a group called

394
00:21:54,998 --> 00:21:58,631
"Preservation North Dakota" 
to seek funds and establish

395
00:21:58,631 --> 00:22:01,598
grants that could be used for 
renovations.

396
00:22:01,598 --> 00:22:06,231
>>We gave our first round of 
grants in 2002, and through 2009

397
00:22:06,231 --> 00:22:08,998
we have assisted 27 churches in 
preserving their buildings.

398
00:22:08,998 --> 00:22:11,964
>>In the late 19th and 
early 20th centuries,

399
00:22:11,964 --> 00:22:14,431
immigrant families from 
Europe established

400
00:22:14,431 --> 00:22:17,231
farmsteads all across 
North Dakota.

401
00:22:17,231 --> 00:22:19,664
Their diversity of worship 
is one reason

402
00:22:19,664 --> 00:22:23,864
the state has such a large 
number of rural churches.

403
00:22:23,864 --> 00:22:26,564
So obviously 
it was in disrepair.

404
00:22:26,564 --> 00:22:29,598
It takes a lot of money. 
It takes a lot of dedication.

405
00:22:29,598 --> 00:22:31,764
Was there ever a time 
when somebody said,

406
00:22:31,764 --> 00:22:33,064
"Let's just tear it down?"

407
00:22:33,064 --> 00:22:36,298
And you said you're not going to 
do that, but why?

408
00:22:36,298 --> 00:22:38,564
>>Because it meant so much 
to the heritage

409
00:22:38,564 --> 00:22:41,964
that our forefathers 
worked so hard to bring it here.

410
00:22:41,964 --> 00:22:44,464
And they just felt that 
we needed

411
00:22:44,464 --> 00:22:47,298
to continue this because we 
didn't build it up.

412
00:22:47,298 --> 00:22:49,031
But we want to preserve 
it because

413
00:22:49,031 --> 00:22:51,398
it meant that much to 
the whole family.

414
00:22:51,398 --> 00:22:54,198
>>Working with congregations and 
those interested in

415
00:22:54,198 --> 00:22:57,231
preserving important examples of 
the state's history,

416
00:22:57,231 --> 00:22:59,831
the grants sparked local 
support and brought

417
00:22:59,831 --> 00:23:03,964
communities and memories 
back to their churches.

418
00:23:03,964 --> 00:23:06,364
>>I got baptized here... 
confirmed.

419
00:23:06,364 --> 00:23:08,598
We were the last ones 
to be confirmed here.

420
00:23:08,598 --> 00:23:13,231
Went to Bible school here. 
It was a home church.

421
00:23:13,231 --> 00:23:15,431
I grew up just a mile 
west from here.

422
00:23:15,431 --> 00:23:17,898
And you didn't miss 
church unless you

423
00:23:17,898 --> 00:23:20,264
were awfully sick 
or the roads were blocked.

424
00:23:20,264 --> 00:23:26,864
>>Like in the summer, we had six 
weeks of German school.

425
00:23:26,864 --> 00:23:30,798
Six weeks every summer.

426
00:23:30,798 --> 00:23:34,564
And that's the way 
they kept that.

427
00:23:34,564 --> 00:23:36,631
They didn't want to lose that.

428
00:23:36,631 --> 00:23:39,498
>>Sam Kautz and his parents 
were among the immigrants

429
00:23:39,498 --> 00:23:42,964
who transplanted their Lutheran 
and Evangelical faiths

430
00:23:42,964 --> 00:23:45,498
to their new home 
in North Dakota.

431
00:23:45,498 --> 00:23:51,264
>>They believed in having 
a church- a place to worship.

432
00:23:51,264 --> 00:23:52,764
And they brought their children.

433
00:23:52,764 --> 00:23:55,398
They made sure that their 
children were brought up

434
00:23:55,398 --> 00:23:59,398
like, I suppose, they was 
brought up.

435
00:23:59,398 --> 00:24:02,564
And that was a good thing, you 
know, that they did.

436
00:24:02,564 --> 00:24:06,731
♪♪

437
00:24:06,731 --> 00:24:09,098
>>The all-volunteer efforts 
have not only prompted

438
00:24:09,098 --> 00:24:11,864
the restoration and renovation 
of historic buildings

439
00:24:11,864 --> 00:24:14,564
in the state, 
but they've also shown locals

440
00:24:14,564 --> 00:24:18,164
that real change can come 
at a grass roots level.

441
00:24:18,164 --> 00:24:20,298
>>The grants require 
a local match.

442
00:24:20,298 --> 00:24:22,398
So that means the community 
still has to come up

443
00:24:22,398 --> 00:24:26,098
with some kind of money or 
donated labor

444
00:24:26,098 --> 00:24:28,564
and materials to get their 
project done.

445
00:24:28,564 --> 00:24:31,498
But then also the technical 
advice...

446
00:24:31,498 --> 00:24:34,264
showing them how to properly 
do preservation

447
00:24:34,264 --> 00:24:37,464
and restore different aspects 
of their building.

448
00:24:37,464 --> 00:24:39,631
>>Well, faith was very important 
to them.

449
00:24:39,631 --> 00:24:41,931
And I've always marveled 
that one of the first things

450
00:24:41,931 --> 00:24:46,364
they would do is build a church 
and call a pastor.

451
00:24:46,364 --> 00:24:48,864
And to have that heritage 
to pass on

452
00:24:48,864 --> 00:24:52,664
to other generations, I think, 
is fascinating.

453
00:24:52,664 --> 00:25:00,831
♪♪

454
00:25:00,831 --> 00:25:02,198
>>That's gonna do it for this 
time.

455
00:25:02,198 --> 00:25:03,998
Thanks for travelling 
the country with us

456
00:25:03,998 --> 00:25:06,331
on this edition of 
America's Heartland.

457
00:25:06,331 --> 00:25:08,664
We're always pleased that you 
can join us.

458
00:25:08,664 --> 00:25:10,931
>>We know that we pass on a lot 
of information to you

459
00:25:10,931 --> 00:25:13,398
in every program, so in case you 
missed something or

460
00:25:13,398 --> 00:25:16,231
you just want to check out our 
videos from this or other shows,

461
00:25:16,231 --> 00:25:17,698
we make it easy for you.

462
00:25:17,698 --> 00:25:21,164
Just log on to our website 
americasheartland.org

463
00:25:21,164 --> 00:25:22,464
And, of course, there's a lot 
going on

464
00:25:22,464 --> 00:25:24,298
in our social media arena.

465
00:25:24,298 --> 00:25:26,231
You'll find us there as well.

466
00:25:26,231 --> 00:25:27,131
Well, we'll see you next time...

467
00:25:27,131 --> 00:25:29,431
Right here, 
on America's Heartland.

468
00:25:30,598 --> 00:25:34,664
You can purchase a DVD or 
blu-ray copy of this program.

469
00:25:34,664 --> 00:25:36,098
Here's the cost:

470
00:25:37,131 --> 00:25:39,864
To order, just visit us online 
or call:

471
00:25:43,098 --> 00:25:44,964
♪♪

472
00:25:44,964 --> 00:25:51,298
♪You can see it in the eyes 
Of every woman and man♪

473
00:25:51,298 --> 00:25:57,264
♪In America's Heartland 
living close to the land♪

474
00:25:57,264 --> 00:26:03,398
♪There's a love for the country 
And a pride in the brand♪

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♪In America's Heartland♪

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♪Living close 
Close to the land♪

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America's Heartland is made 
possible by...

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Farm Credit - 
Financing agriculture and rural 
America since 1916.

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Farm Credit is cooperatively 
owned by America's farmers and 
ranchers.

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Learn more at farmcredit.com

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CropLife America- 
Representing the companies whose 
modern farming innovations

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help America's farmers provide 
nutritious food for communities 
around the globe.