WEBVTT

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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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[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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So that weekend I promised him I
was going to do my best to that.

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[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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[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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♪♪

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Branding cattle didn't start
in the old west.

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Early Egyptians were
branding their livestock

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more than two thousand
years ago.

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There are more than a
billion cows in the world...

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India, alone, has
some three hundred million.

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And just be glad that
cows don't drive-

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cattle are red/green
color blind.

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♪♪

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>>As long as we're talking about
history and tradition,

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let's focus on the tradition of
great meals that come

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from heartland crops and
produce.

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Our Sharon Vaknin has some
thoughts on some

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special recipes that take us
from farm to fork.

13:37.398 --> 13:49.531
♪♪

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>>If you're looking to take a
break from meat,

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mushrooms are the ideal
substitute.

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They've got a meaty texture,

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they're savory,

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and they're willing to take on

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just about any flavor

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you throw at them.

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And as a bonus, they're good
for you.

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So what I've got here for
our wild mushroom pasta

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are three different
types of mushrooms.

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So, cremini, which I'm
chopping right now,

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and you'll see I'm not
removing the stems,

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because cremini mushrooms
actually don't have very

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woody stems, so you can
actually eat them.

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I'm also using oyster
mushrooms,

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which have a more delicate
flavor, and porcini mushrooms.

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With these porcini
mushrooms,

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I had to reconstitute them
because they were dry.

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And to do that, I put them
in a bowl of hot water and

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let them sit there for about
twenty minutes.

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Then I actually reserved
that water,

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and you'll see why in just a
few minutes.

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But first we need to prepare the
rest of our components, so leeks

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which have a nice delicate
flavor that

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goes really well with mushrooms.
And of course, garlic.

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Mushrooms and garlic are a
great combination.

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So our prep is done, and now
it's time to head to the stove.

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So the first thing we want
to do is sauté the mushrooms.

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Now, to the olive oil I'm
going to add some butter,

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just so that I can get the
high cooking temperature

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from the olive oil but that
flavor of the butter.

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The first mushrooms I'm
going to add are the

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cremini mushrooms, because
they're a little meatier and

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they'll require a little bit
more cooking time.

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So the creminis have browned
a bit,

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now we'll add our oysters
and porcinis,

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this looks like a lot of
mushrooms,

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but these guys will reduce
pretty quickly,

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so it's always better to buy
more than you think you need.

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Now we'll remove these,
they reduced a ton.

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Put them in a bowl, and now
it's time to prep our leeks

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and garlic, so I'll lower
the heat a bit,

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add some more olive oil,
throw in those leeks.

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And I can hear my water's
boiling for our pasta.

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So I'm going to add
pappardelle pasta,

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which is a wider pasta, and
I like to go with a wider

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pasta like pappardelle or
fettuccine,

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because it allows the
mushrooms to shine and boil

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them until they're al dente,
not completely soft,

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because we're going to
finish cooking them here in

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this pan with the mushroom
and the leeks.

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Our leeks look good, they're
picking up some of that flavor

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from the mushrooms we sautéed in
there.

16:36.831 --> 16:38.531
Hit it with a little salt...

16:38.531 --> 16:42.264
Now let's get these mushrooms
back in.

16:42.264 --> 16:44.998
And now we have to spice
this dish.

16:49.698 --> 16:50.998
I mentioned that there
was a reason

16:50.998 --> 16:55.798
why I saved that
porcini mushroom liquid...

16:55.798 --> 16:58.664
first I'm going to
add a little flour

16:58.664 --> 17:00.731
because it's time to
build our sauce.

17:00.731 --> 17:03.098
So once the flour has coated
these ingredients,

17:03.098 --> 17:07.931
it's time to add that liquid
from the reconstituted porcini.

17:07.931 --> 17:12.198
So I've got half of that,
plus chicken stock.

17:12.198 --> 17:14.164
And once that simmers, it'll
thicken

17:14.164 --> 17:15.531
because of the flour that we
added.

17:15.531 --> 17:17.664
Now if you don't want to use
chicken stock,

17:17.664 --> 17:19.998
you can either substitute it
with veggie stock

17:19.998 --> 17:22.698
or just more of that
porcini liquid.

17:22.698 --> 17:26.464
So our sauce has thickened,
it's kind of like a gravy now.

17:26.464 --> 17:30.998
And now it's time to add the
pasta.

17:30.998 --> 17:35.831
We brought in some of that pasta
water to further enhance this
sauce.

17:35.831 --> 17:37.664
We're adding two types of
cheese.

17:37.664 --> 17:41.764
We've got fontina, which is a
great melting cheese,

17:41.764 --> 17:44.631
and parmesan cheese.

17:44.631 --> 17:46.898
Our wild mushroom pasta
looks good,

17:46.898 --> 17:49.631
and now it's time to plate it.

17:49.631 --> 17:51.998
I could eat this right this
second,

17:51.998 --> 17:55.698
but I do want to add a few
finishing touches to it.

17:55.698 --> 17:59.898
But before I do that, let's
talk about portabella mushrooms.

17:59.898 --> 18:01.664
These are some of the biggest
mushrooms

18:01.664 --> 18:03.631
you'll find in grocery stores.

18:03.631 --> 18:06.998
First I'm going to put some
slits in these,

18:06.998 --> 18:09.731
and by adding these slits
they're going to soak up

18:09.731 --> 18:12.698
a little bit more of the
marinade we're going to make.

18:16.964 --> 18:19.698
Now we'll take each
portabella and coat it in

18:19.698 --> 18:23.398
this mixture, and we'll let
them sit for about ten,

18:23.398 --> 18:26.898
fifteen minutes so they can
really absorb that flavor.

18:26.898 --> 18:29.498
Remember, mushrooms will
take just about any flavor

18:29.498 --> 18:32.998
you give them and this is
going to be delicious.

18:32.998 --> 18:35.231
Our portabellas have
soaked up all of those

18:35.231 --> 18:37.598
delicious spices and that
olive oil,

18:37.598 --> 18:40.964
and now it's time to grill them
on our cast iron.

18:40.964 --> 18:43.731
So if you have a barbecue or a
grill at home,

18:43.731 --> 18:46.131
these go great on that too.

18:46.131 --> 18:48.364
But if you're trying to make
dinner in a pinch,

18:48.364 --> 18:51.298
and all you've got is a
stove-top, this will work.

18:51.298 --> 18:53.764
So add a little bit of
olive oil,

18:53.764 --> 18:56.864
then we'll add our
portabellas straight to the pan.

18:56.864 --> 18:59.264
We'll give them about four
to five minutes on each side,

18:59.264 --> 19:02.431
flip them halfway through,
and they'll be good to go.

19:02.431 --> 19:07.698
We grilled up these portabellas
and they are definitely ready.

19:07.698 --> 19:11.631
Nice and dark brown, you can
see they shrunk a little bit,

19:11.631 --> 19:15.098
but not quite as much
as the smaller varieties do.

19:15.098 --> 19:17.664
And now, they're ready to be
put in a burger,

19:17.664 --> 19:20.298
you can slice them up and
put them in tacos,

19:20.298 --> 19:23.531
or you can eat them as is,
as a side dish.

19:23.531 --> 19:28.631
Now I mentioned we had one final
finishing touch for the pasta.

19:28.631 --> 19:31.564
So what I want to do there
is add a little bit of

19:31.564 --> 19:36.964
fresh parsley,
I'll also add more cheese,

19:36.964 --> 19:41.031
and for a garnish,
a little sprig of thyme.

19:41.031 --> 19:43.831
We've cooked with four types
of mushrooms today,

19:43.831 --> 19:48.064
oyster, porcini, cremini,
and of course,

19:48.064 --> 19:50.831
the king of the mushrooms,
portabella.

19:50.831 --> 19:53.098
And with so many varieties
to choose from,

19:53.098 --> 19:56.098
mushrooms make for a great
meatless meal.

19:56.098 --> 20:03.164
♪♪

20:03.164 --> 20:06.664
>>You know, as Americans moved
west to new farms and ranches,

20:06.664 --> 20:09.198
settlements sprouted up on the
vast open prairies

20:09.198 --> 20:12.364
of Kansas, Nebraska
and the Dakotas.

20:12.364 --> 20:14.731
Those pioneers brought with them
their families,

20:14.731 --> 20:18.164
their wagons, their livestock
and their faith.

20:18.164 --> 20:20.598
As those communities grew,
hundreds of churches

20:20.598 --> 20:24.098
were built in the far flung
corners of the heartland.

20:24.098 --> 20:26.431
Over the past century, however,
many of those churches have

20:26.431 --> 20:29.998
fallen into ruin, but our
Sarah Gardner traveled

20:29.998 --> 20:32.931
to North Dakota where an
effort is underway

20:32.931 --> 20:35.731
to save those rural
houses of worship.

20:35.731 --> 20:51.564
♪♪

20:51.564 --> 20:55.064
>>It's been a
prairie landmark since

20:55.064 --> 20:56.864
right after the
turn of the century.

20:56.864 --> 20:59.298
>>Trinity Church was once the
spiritual center

20:59.298 --> 21:01.298
of this North Dakota farming
community.

21:01.298 --> 21:04.431
But population shifts
in the 20th century

21:04.431 --> 21:07.631
moved families from rural
communities to the city.

21:07.631 --> 21:11.098
Congregations grew smaller,
and like many other churches,

21:11.098 --> 21:13.364
Trinity was left behind.

21:13.364 --> 21:16.798
>>Of course, the building
sat abandoned.

21:16.798 --> 21:19.931
Giving in to the wind and the
rain and winter,

21:19.931 --> 21:24.898
it just kind of fell apart.

21:24.898 --> 21:27.898
>>There were approximately
2,000 church buildings

21:27.898 --> 21:30.564
in the state still standing.

21:30.564 --> 21:34.231
>But   Trinity's plight and those
of other churches kindled

21:34.231 --> 21:38.064
a movement to save this part of
America's rural heritage.

21:38.064 --> 21:39.731
>>So these churches
were closing.

21:39.731 --> 21:43.231
We had a closure rate
of about ten churches per year.

21:43.231 --> 21:45.764
So we became very worried
about what was going to happen

21:45.764 --> 21:49.198
to these buildings if the
congregations continued to

21:49.198 --> 21:52.798
disband and close and move on to
other communities.

21:52.798 --> 21:54.998
>>Those realities prompted
a group called

21:54.998 --> 21:58.631
"Preservation North Dakota"
to seek funds and establish

21:58.631 --> 22:01.598
grants that could be used for
renovations.

22:01.598 --> 22:06.231
>>We gave our first round of
grants in 2002, and through 2009

22:06.231 --> 22:08.998
we have assisted 27 churches in
preserving their buildings.

22:08.998 --> 22:11.964
>>In the late 19th and
early 20th centuries,

22:11.964 --> 22:14.431
immigrant families from
Europe established

22:14.431 --> 22:17.231
farmsteads all across
North Dakota.

22:17.231 --> 22:19.664
Their diversity of worship
is one reason

22:19.664 --> 22:23.864
the state has such a large
number of rural churches.

22:23.864 --> 22:26.564
So obviously
it was in disrepair.

22:26.564 --> 22:29.598
It takes a lot of money.
It takes a lot of dedication.

22:29.598 --> 22:31.764
Was there ever a time
when somebody said,

22:31.764 --> 22:33.064
"Let's just tear it down?"

22:33.064 --> 22:36.298
And you said you're not going to
do that, but why?

22:36.298 --> 22:38.564
>>Because it meant so much
to the heritage

22:38.564 --> 22:41.964
that our forefathers
worked so hard to bring it here.

22:41.964 --> 22:44.464
And they just felt that
we needed

22:44.464 --> 22:47.298
to continue this because we
didn't build it up.

22:47.298 --> 22:49.031
But we want to preserve
it because

22:49.031 --> 22:51.398
it meant that much to
the whole family.

22:51.398 --> 22:54.198
>>Working with congregations and
those interested in

22:54.198 --> 22:57.231
preserving important examples of
the state's history,

22:57.231 --> 22:59.831
the grants sparked local
support and brought

22:59.831 --> 23:03.964
communities and memories
back to their churches.

23:03.964 --> 23:06.364
>>I got baptized here...
confirmed.

23:06.364 --> 23:08.598
We were the last ones
to be confirmed here.

23:08.598 --> 23:13.231
Went to Bible school here.
It was a home church.

23:13.231 --> 23:15.431
I grew up just a mile
west from here.

23:15.431 --> 23:17.898
And you didn't miss
church unless you

23:17.898 --> 23:20.264
were awfully sick
or the roads were blocked.

23:20.264 --> 23:26.864
>>Like in the summer, we had six
weeks of German school.

23:26.864 --> 23:30.798
Six weeks every summer.

23:30.798 --> 23:34.564
And that's the way
they kept that.

23:34.564 --> 23:36.631
They didn't want to lose that.

23:36.631 --> 23:39.498
>>Sam Kautz and his parents
were among the immigrants

23:39.498 --> 23:42.964
who transplanted their Lutheran
and Evangelical faiths

23:42.964 --> 23:45.498
to their new home
in North Dakota.

23:45.498 --> 23:51.264
>>They believed in having
a church- a place to worship.

23:51.264 --> 23:52.764
And they brought their children.

23:52.764 --> 23:55.398
They made sure that their
children were brought up

23:55.398 --> 23:59.398
like, I suppose, they was
brought up.

23:59.398 --> 24:02.564
And that was a good thing, you
know, that they did.

24:02.564 --> 24:06.731
♪♪

24:06.731 --> 24:09.098
>>The all-volunteer efforts
have not only prompted

24:09.098 --> 24:11.864
the restoration and renovation
of historic buildings

24:11.864 --> 24:14.564
in the state,
but they've also shown locals

24:14.564 --> 24:18.164
that real change can come
at a grass roots level.

24:18.164 --> 24:20.298
>>The grants require
a local match.

24:20.298 --> 24:22.398
So that means the community
still has to come up

24:22.398 --> 24:26.098
with some kind of money or
donated labor

24:26.098 --> 24:28.564
and materials to get their
project done.

24:28.564 --> 24:31.498
But then also the technical
advice...

24:31.498 --> 24:34.264
showing them how to properly
do preservation

24:34.264 --> 24:37.464
and restore different aspects
of their building.

24:37.464 --> 24:39.631
>>Well, faith was very important
to them.

24:39.631 --> 24:41.931
And I've always marveled
that one of the first things

24:41.931 --> 24:46.364
they would do is build a church
and call a pastor.

24:46.364 --> 24:48.864
And to have that heritage
to pass on

24:48.864 --> 24:52.664
to other generations, I think,
is fascinating.

24:52.664 --> 25:00.831
♪♪

25:00.831 --> 25:02.198
>>That's gonna do it for this
time.

25:02.198 --> 25:03.998
Thanks for travelling
the country with us

25:03.998 --> 25:06.331
on this edition of
America's Heartland.

25:06.331 --> 25:08.664
We're always pleased that you
can join us.

25:08.664 --> 25:10.931
>>We know that we pass on a lot
of information to you

25:10.931 --> 25:13.398
in every program, so in case you
missed something or

25:13.398 --> 25:16.231
you just want to check out our
videos from this or other shows,

25:16.231 --> 25:17.698
we make it easy for you.

25:17.698 --> 25:21.164
Just log on to our website
americasheartland.org

25:21.164 --> 25:22.464
And, of course, there's a lot
going on

25:22.464 --> 25:24.298
in our social media arena.

25:24.298 --> 25:26.231
You'll find us there as well.

25:26.231 --> 25:27.131
Well, we'll see you next time...

25:27.131 --> 25:29.431
Right here,
on America's Heartland.

25:30.598 --> 25:34.664
You can purchase a DVD or
blu-ray copy of this program.

25:34.664 --> 25:36.098
Here's the cost:

25:37.131 --> 25:39.864
To order, just visit us online
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25:43.098 --> 25:44.964
♪♪

25:44.964 --> 25:51.298
♪You can see it in the eyes
Of every woman and man♪

25:51.298 --> 25:57.264
♪In America's Heartland
living close to the land♪

25:57.264 --> 26:03.398
♪There's a love for the country
And a pride in the brand♪

26:03.398 --> 26:05.998
♪In America's Heartland♪

26:05.998 --> 26:11.664
♪Living close
Close to the land♪

26:12.998 --> 26:15.198
America's Heartland is made
possible by...

26:16.231 --> 26:21.531
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America since 1916.

26:21.531 --> 26:25.198
Farm Credit is cooperatively
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ranchers.

26:25.198 --> 26:27.398
Learn more at farmcredit.com

26:28.431 --> 26:32.864
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26:32.864 --> 26:37.931
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