WEBVTT
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"America's Heartland
is made possible by..."
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CropLife America.
And it's member companies
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and associations in the
crop protection industry
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including:
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The American Farm Bureau
Foundation for Agriculture.
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More information at:
agfoundation.org.
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Sacramento's proud to be
America's Farm to Fork capital
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Visit:
FarmtoFork.com
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Hi, I'm Jason Shoultz.
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Coming up, we'll introduce you
to a Florida man
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who uses his photographer's eye
to capture the beauty
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of his ranch.
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I'm Akiba Howard.
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When you're talking citrus,
California is king
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when it comes to navel oranges.
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Coming up,
we'll visit groves
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and find out exactly
how this sweet treat
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makes its way from the trees
to your table.
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Hi, I'm Yolanda Vazquez.
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Specialty cheeses
continue to grow in popularity
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in this country.
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They're a favorite
amongst consumers
00:59.866 --> 01:02.300 align:left position:12.5%,start line:59% size:77.5%
looking for something different
in their diets.
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And for one
Tennessee farm family,
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that interest has sparked
a whole new career.
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It's coming up
onAmerica's Heartland.
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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 ♪
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♪ and a pride in the brand ♪
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♪ in America's Heartland living
close, close to the land. ♪
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Across the United States
you will find
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sprawling cattle ranches
where the environment
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has been preserved
and wildlife is flourishing.
01:53.700 --> 01:55.566 align:left position:27.5%,start line:83% size:62.5%
And that's the case
for Adam's Ranch
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in Central Florida
where the owner Bud Adams
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has found an interesting way
to preserve
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his family's legacy.
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It's sun up and saddle up
on this early spring morning.
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The cowboys of Adams Ranch
are ready for another roundup.
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Mornin'!
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How are ya?
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Pretty good!
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These are Florida cowboys.
02:24.166 --> 02:27.166 align:left position:27.5%,start line:83% size:62.5%
No vast open plains
of the American West here.
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This range is dotted
with palm trees,
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swampy ponds
and thickets of grasses
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and trees.
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And here
at Adam's Ranch
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near Ft. Pierce,
the wildlife
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and the 50-thousand acres
of preserved landscape
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make for a picture-perfect
scene,
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a scene not lost
on the ranch's owner Bud Adams.
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Visit the ranch,
and you'll likely find him
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with a camera in his hand.
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I'm out here
checking on the cattle
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to see that they have water,
grass and mineral.
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Invariably you see a lot
of interesting things.
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I was given
an Argus 35 mm camera in 1936,
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I think.
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A few years ago....
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That's a long time!
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Over the decades,
Bud's captured
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hundreds of images
of life on the ranch.
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Well, I started working here
at ten years old.
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So this is the 72nd year
I've worked here.
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Back in those days,
we had cross-state
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cattle drives.
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And we would have a bed roll,
and sleep on the ground.
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It was a hard life,
but it was a good life.
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His father bought this land
in 1937.
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10 years later
they had 16-hundred
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head of cattle.
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Now it's 10-thousand.
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And throughout the years,
Bud Adams has been there
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to create a visual record
first on film,
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now with his digital camera.
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Bud's photos
have ended up in books
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and various publications.
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Although you are
a photographer
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and you are pretty good
at it,
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you see yourself
as a cattle rancher,
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right?
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That's what I do.
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I raise cattle.
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I'm a cattle man.
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That's your passion.
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Oh yeah.
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That passion carries
onto the next generation
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of Adams family.
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Bud's sons manage various areas
of the ranching operation.
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And these boys,
they start when they are 10
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or 11 years old.
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Now they are in their mid 20's.
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Why, they are as good
as anybody.
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You saidthese boys.
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I think I might have seen
a girl out there too!
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Yes, Yes.
05:12.500 --> 05:14.966 align:left position:20%,start line:89% size:70%
We are equal opportunity.
05:15.066 --> 05:17.066 align:left position:32.5%,start line:83% size:57.5%
Bud points out
that the beautiful ecology here
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is no accident.
05:18.766 --> 05:21.100 align:left position:20%,start line:83% size:70%
It's a balance of nature
that has been managed
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by his family for decades.
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I'm sure you've had
developers
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knocking
on your door here
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to put some homes here.
05:28.533 --> 05:30.466 align:left position:15%,start line:89% size:75%
That is a tremendous problem.
05:30.566 --> 05:34.500 align:left position:22.5%,start line:83% size:67.5%
With higher land values
and a growing population,
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it will be very difficult
to pass this onto
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the next generation.
05:52.933 --> 05:55.100 align:left position:30%,start line:83% size:60%
What Bud captures
through his lens
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are more than pretty pictures.
05:57.133 --> 06:00.433 align:left position:12.5%,start line:83% size:77.5%
He's documenting a way of life
and a heritage that has roots
06:00.533 --> 06:06.333 align:left position:17.5%,start line:83% size:72.5%
deeper than the palm trees
that grow on this sandy soil.
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We understand
that this is
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a holistic enterprise.
06:10.533 --> 06:13.666 align:left position:27.5%,start line:83% size:62.5%
We have to consider
the grass, the trees,
06:13.766 --> 06:18.433 align:left position:20%,start line:83% size:70%
the cattle, the wildlife,
the water, and our climate.
06:18.533 --> 06:25.133 align:left position:17.5%,start line:83% size:72.5%
The important part of this
is your animal agricultures
06:25.233 --> 06:34.033 align:left position:12.5%,start line:89% size:77.5%
provides a sustainable program.
06:34.133 --> 06:37.466 align:left position:17.5%,start line:5% size:72.5%
Florida ranchers raise more
than 400 thousand head of cattle
06:37.566 --> 06:38.633 align:left position:37.5%,start line:5% size:52.5%
each year.
06:38.733 --> 06:40.266 align:left position:22.5%,start line:5% size:67.5%
But the Sunshine state
was once home
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to more exotic animals.
06:42.566 --> 06:45.433 align:left position:22.5%,start line:5% size:67.5%
Ten thousand years ago
Sabre toothed cats,
06:45.533 --> 06:48.566 align:left position:30%,start line:5% size:60%
Giant Armadillos,
and the American camel
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called Florida home.
06:53.966 --> 06:56.066 align:left position:32.5%,start line:5% size:57.5%
We've taken you
to any number of farms
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and ranches
here onAmerica's Heartland.
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But this stop
is just a little different.
06:59.933 --> 07:01.533 align:left position:15%,start line:83% size:75%
That's because the work here
is being done
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by inmates
at an Ohio
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correctional facility.
07:06.766 --> 07:09.166 align:left position:20%,start line:5% size:70%
This is a new experience
for Robert Crawford,
07:09.266 --> 07:12.533 align:left position:17.5%,start line:5% size:72.5%
an inmate at the Mansfield
correctional institution.
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Robert is learning new skills
on the Mansi beef farm.
07:18.333 --> 07:19.266 align:left position:17.5%,start line:5% size:72.5%
I didn't grow up on a farm.
07:19.366 --> 07:21.533 align:left position:40%,start line:5% size:50%
I grew up
in a little rural area.
07:21.633 --> 07:25.133 align:left position:15%,start line:5% size:75%
But I never worked on a farm
or ever been on the farm.
07:25.233 --> 07:27.333 align:left position:32.5%,start line:89% size:57.5%
Get over there.
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The farm's been here
since 1886.
07:30.533 --> 07:33.200 align:left position:30%,start line:5% size:60%
The main purpose
is to supply food
07:33.300 --> 07:36.100 align:left position:30%,start line:5% size:60%
for the 30 other
prison facilities.
07:36.200 --> 07:39.333 align:left position:15%,start line:5% size:75%
But also it's an opportunity
to teach the inmates
07:39.433 --> 07:43.133 align:left position:25%,start line:83% size:65%
how to do a good job,
how to show up to work on time.
07:43.233 --> 07:47.600 align:left position:17.5%,start line:89% size:72.5%
That's what we try and do.
07:47.700 --> 07:49.600 align:left position:25%,start line:5% size:65%
The farm program here
is one of ten
07:49.700 --> 07:55.333 align:left position:15%,start line:5% size:75%
such correctional operations
in the buckeye state.
07:55.433 --> 08:02.066 align:left position:10%,start line:83% size:80%
In all, the facilities will farm
close to 11 thousand acres.
08:02.166 --> 08:06.166 align:left position:25%,start line:83% size:65%
We usually run about
300-plus animals
08:06.266 --> 08:08.333 align:left position:30%,start line:89% size:60%
on the feed lot.
08:08.433 --> 08:15.500 align:left position:15%,start line:89% size:75%
And we farm about 1500 acres.
08:15.600 --> 08:18.300 align:left position:22.5%,start line:83% size:67.5%
The Mansfield facility
grows corn, soybeans,
08:18.400 --> 08:19.733 align:left position:32.5%,start line:89% size:57.5%
wheat and hay.
08:19.833 --> 08:24.800 align:left position:20%,start line:83% size:70%
They also grow vegetables
for area hunger programs.
08:24.900 --> 08:28.366 align:left position:25%,start line:83% size:65%
Like any other farm,
the day starts early here.
08:28.466 --> 08:30.366 align:left position:27.5%,start line:83% size:62.5%
The inmates are up
and out tending to
08:30.466 --> 08:32.166 align:left position:32.5%,start line:89% size:57.5%
the livestock.
08:32.266 --> 08:35.766 align:left position:10%,start line:5% size:80%
Try to run them out to the field
so they can find
08:35.866 --> 08:41.033 align:left position:25%,start line:5% size:65%
a new place to graze,
and now everybody's looking
08:41.133 --> 08:43.966 align:left position:32.5%,start line:89% size:57.5%
for the calves.
08:44.066 --> 08:46.833 align:left position:32.5%,start line:83% size:57.5%
Some 50 inmates
will work the pens and fields
08:46.933 --> 08:49.166 align:left position:40%,start line:83% size:50%
each day
supervised by five
08:49.266 --> 08:50.900 align:left position:32.5%,start line:89% size:57.5%
staff members.
08:51.000 --> 08:53.933 align:left position:30%,start line:83% size:60%
They'll come out
around 7:30 in the morning.
08:54.033 --> 08:56.566 align:left position:25%,start line:83% size:65%
If it's in the spring
like now, calving time,
08:56.666 --> 09:00.933 align:left position:15%,start line:83% size:75%
they'll come down to the barn
to check for newborn calves.
09:01.033 --> 09:03.333 align:left position:30%,start line:83% size:60%
And move the cows
and the newborns
09:03.433 --> 09:10.200 align:left position:27.5%,start line:83% size:62.5%
to the nursery barn
to get tagged.
09:10.300 --> 09:15.233 align:left position:15%,start line:89% size:75%
Yep, she says that's my baby!
09:15.333 --> 09:19.833 align:left position:32.5%,start line:83% size:57.5%
They don't mind
the shots too much.
09:19.933 --> 09:23.500 align:left position:32.5%,start line:83% size:57.5%
We've also got
to tattoo them and tag 'em,
09:23.600 --> 09:25.500 align:left position:40%,start line:83% size:50%
give them
an electronic
09:25.600 --> 09:29.633 align:left position:22.5%,start line:83% size:67.5%
identification monitor
in their ear.
09:29.733 --> 09:31.300 align:left position:20%,start line:83% size:70%
What is it that you enjoy
about being part
09:31.400 --> 09:32.933 align:left position:30%,start line:89% size:60%
of this program?
09:33.033 --> 09:37.700 align:left position:20%,start line:5% size:70%
I've always liked animals
and being outside.
09:37.800 --> 09:40.166 align:left position:30%,start line:83% size:60%
I've always been
an outside person,
09:40.266 --> 09:42.233 align:left position:15%,start line:89% size:75%
and I was when I was little.
09:42.333 --> 09:45.566 align:left position:35%,start line:83% size:55%
I was raised
for a year on a farm,
09:45.666 --> 09:47.900 align:left position:15%,start line:89% size:75%
and it brings back memories.
09:48.000 --> 09:49.700 align:left position:27.5%,start line:89% size:62.5%
Come on youngster.
09:49.800 --> 09:51.866 align:left position:15%,start line:83% size:75%
They'll find a niche out here
whether it's working
09:51.966 --> 09:54.666 align:left position:32.5%,start line:83% size:57.5%
with the cattle
or working in the garden,
09:54.766 --> 09:57.766 align:left position:25%,start line:83% size:65%
or operating tractors
and equipment.
09:57.866 --> 10:02.133 align:left position:20%,start line:83% size:70%
It's a great opportunity
for guys to get used
10:02.233 --> 10:04.466 align:left position:15%,start line:83% size:75%
to getting up in the morning
and doing a hard days work.
10:04.566 --> 10:08.233 align:left position:12.5%,start line:83% size:77.5%
So when they get out of prison,
we'll stay in tune
10:08.333 --> 10:15.566 align:left position:22.5%,start line:83% size:67.5%
with being able to work
and have good work ethics.
10:15.666 --> 10:19.033 align:left position:17.5%,start line:83% size:72.5%
We try to teach the inmates
to give back to society,
10:19.133 --> 10:21.033 align:left position:32.5%,start line:83% size:57.5%
the community,
and this is an opportunity
10:21.133 --> 10:23.600 align:left position:17.5%,start line:83% size:72.5%
that they can do something
to give back.
10:23.700 --> 10:25.066 align:left position:25%,start line:83% size:65%
I definitely respect
the farmers
10:25.166 --> 10:27.833 align:left position:20%,start line:89% size:70%
especially the beef guys.
10:27.933 --> 10:29.400 align:left position:40%,start line:83% size:50%
I respect
what they do every day,
10:29.500 --> 10:31.866 align:left position:25%,start line:83% size:65%
because it's a sun up
to sun down job,
10:31.966 --> 10:39.033 align:left position:30%,start line:89% size:60%
that's for sure.
10:39.133 --> 10:42.333 align:left position:12.5%,start line:5% size:77.5%
Correctional farms are popular
in a number of states.
10:42.433 --> 10:45.100 align:left position:32.5%,start line:5% size:57.5%
Many date back
to the early 20th century.
10:45.200 --> 10:47.166 align:left position:25%,start line:5% size:65%
Some other countries
like Great Britain
10:47.266 --> 10:52.500 align:left position:25%,start line:5% size:65%
operated prison farms
in the 1800's.
10:52.600 --> 10:53.733 align:left position:30%,start line:5% size:60%
I'm Akiba Howard.
10:53.833 --> 10:56.066 align:left position:25%,start line:5% size:65%
If your diet is rich
in fruits and vegetables,
10:56.166 --> 10:57.666 align:left position:22.5%,start line:5% size:67.5%
then you've already got
these bright sweet treats
10:57.766 --> 11:01.000 align:left position:30%,start line:83% size:60%
in your kitchen,
from tree to table,
11:01.100 --> 11:03.933 align:left position:17.5%,start line:83% size:72.5%
bringing California citrus
to market.
11:04.033 --> 11:05.200 align:left position:25%,start line:89% size:65%
I'm Yolanda Vazquez.
11:05.300 --> 11:06.833 align:left position:15%,start line:83% size:75%
Still ahead, if you head like
farmstead cheeses,
11:06.933 --> 11:09.000 align:left position:27.5%,start line:83% size:62.5%
you'll want to meet
a Tennessee Farm couple
11:09.100 --> 11:18.233 align:left position:22.5%,start line:83% size:67.5%
for whom cheese sparked
a whole new career.
11:18.333 --> 11:19.300 align:left position:32.5%,start line:5% size:57.5%
When you're in
the produce section,
11:19.400 --> 11:21.166 align:left position:22.5%,start line:5% size:67.5%
do you like to pick up
a cucumber to slice up
11:21.266 --> 11:22.166 align:left position:32.5%,start line:5% size:57.5%
for your salad?
11:22.266 --> 11:23.366 align:left position:22.5%,start line:5% size:67.5%
They are pretty tasty.
11:23.466 --> 11:25.533 align:left position:27.5%,start line:5% size:62.5%
But listen to this:
more than half of all cucumbers
11:25.633 --> 11:27.600 align:left position:30%,start line:83% size:60%
grown in the U.S.
actually end up right here
11:27.700 --> 11:29.066 align:left position:37.5%,start line:89% size:52.5%
as pickles.
11:29.166 --> 11:30.666 align:left position:27.5%,start line:83% size:62.5%
You got your dill,
sweet, sour,
11:30.766 --> 11:31.666 align:left position:27.5%,start line:89% size:62.5%
half-sour, kosher,
11:31.766 --> 11:33.733 align:left position:20%,start line:89% size:70%
German, lots of choices.
11:33.833 --> 11:36.366 align:left position:35%,start line:83% size:55%
And in fact,
any food can be pickled,
11:36.466 --> 11:40.100 align:left position:12.5%,start line:83% size:77.5%
but have you ever thought about
what makes a picklea pickle.
11:40.200 --> 11:42.833 align:left position:15%,start line:83% size:75%
The average American consumes
about 9 pounds of pickles
11:42.933 --> 11:44.200 align:left position:37.5%,start line:89% size:52.5%
every year.
11:44.300 --> 11:46.000 align:left position:27.5%,start line:83% size:62.5%
Most grocery stores
have whole rows
11:46.100 --> 11:47.433 align:left position:27.5%,start line:89% size:62.5%
of pickle choices.
11:47.533 --> 11:49.066 align:left position:12.5%,start line:83% size:77.5%
The cukes for all those pickles
are grown
11:49.166 --> 11:50.533 align:left position:15%,start line:89% size:75%
in more than a dozen states.
11:50.633 --> 11:53.300 align:left position:15%,start line:83% size:75%
But Michigan, North Carolina,
and Texas farmers
11:53.400 --> 11:56.233 align:left position:22.5%,start line:83% size:67.5%
have carved out a niche
for themselves
11:56.333 --> 11:57.400 align:left position:30%,start line:83% size:60%
growing smaller,
thinner skinned cucumbers
11:57.500 --> 11:59.933 align:left position:30%,start line:83% size:60%
that more easily
absorb pickling brine
12:00.033 --> 12:02.033 align:left position:15%,start line:89% size:75%
and end up in all those jars.
12:02.133 --> 12:03.800 align:left position:32.5%,start line:83% size:57.5%
All those cukes
heading for the jar
12:03.900 --> 12:05.333 align:left position:30%,start line:89% size:60%
first get a bath.
12:05.433 --> 12:07.300 align:left position:27.5%,start line:83% size:62.5%
And then get soaked
in a pickling brine.
12:07.400 --> 12:08.866 align:left position:22.5%,start line:83% size:67.5%
There are various types
of brine:
12:08.966 --> 12:09.900 align:left position:30%,start line:89% size:60%
salt or vinegar,
12:10.000 --> 12:11.333 align:left position:30%,start line:89% size:60%
sugar and spices.
12:11.433 --> 12:14.700 align:left position:12.5%,start line:83% size:77.5%
Each brine gives the cucumbers
different textures and flavors.
12:14.800 --> 12:17.633 align:left position:12.5%,start line:83% size:77.5%
Pickle packing production lines
use various techniques
12:17.733 --> 12:19.066 align:left position:30%,start line:89% size:60%
to make pickles.
12:19.166 --> 12:20.500 align:left position:35%,start line:83% size:55%
Fresh packed
is where the cucumbers
12:20.600 --> 12:22.366 align:left position:27.5%,start line:83% size:62.5%
are quickly cooked,
cooled, packed
12:22.466 --> 12:23.566 align:left position:37.5%,start line:89% size:52.5%
and sealed.
12:23.666 --> 12:25.133 align:left position:27.5%,start line:83% size:62.5%
These crisp pickles
can have a shelf life
12:25.233 --> 12:27.700 align:left position:22.5%,start line:89% size:67.5%
of a year to 18 months.
12:27.800 --> 12:29.133 align:left position:25%,start line:83% size:65%
Refrigerated pickles
are processed
12:29.233 --> 12:31.300 align:left position:15%,start line:89% size:75%
entirely under refrigeration.
12:31.400 --> 12:34.766 align:left position:30%,start line:83% size:60%
Their shelf life
is shorter, about 8 months.
12:34.866 --> 12:38.066 align:left position:10%,start line:83% size:80%
And processed pickles fully cure
for one to three months
12:38.166 --> 12:41.100 align:left position:35%,start line:83% size:55%
in big tanks
before being put in containers.
12:41.200 --> 12:44.166 align:left position:12.5%,start line:83% size:77.5%
These sharply flavored pickles
have a suggested shelf life
12:44.266 --> 12:46.166 align:left position:27.5%,start line:89% size:62.5%
of up to 24 months.
12:46.266 --> 12:47.466 align:left position:22.5%,start line:83% size:67.5%
Well, whether you like
your pickles
12:47.566 --> 12:49.033 align:left position:22.5%,start line:83% size:67.5%
on top of your burger,
off the shelf,
12:49.133 --> 12:51.900 align:left position:17.5%,start line:83% size:72.5%
or straight out of the jar,
here's some tasty news:
12:52.000 --> 12:53.633 align:left position:30%,start line:83% size:60%
the average dill
actually only has
12:53.733 --> 12:56.166 align:left position:37.5%,start line:83% size:52.5%
15 calories
of fat-free goodness.
12:56.266 --> 12:59.700 align:left position:20%,start line:83% size:70%
And they're a rich source
of vitamin A, C and iron.
12:59.800 --> 13:01.266 align:left position:27.5%,start line:83% size:62.5%
So think about that
the next time you crunch
13:01.366 --> 13:03.466 align:left position:30%,start line:83% size:60%
into one of these
or take a jar of pickles
13:03.566 --> 13:07.033 align:left position:30%,start line:89% size:60%
off the shelf.
13:07.133 --> 13:09.166 align:left position:17.5%,start line:83% size:72.5%
Oranges are a popular pick
amongst nutrition savvy
13:09.266 --> 13:10.266 align:left position:37.5%,start line:89% size:52.5%
consumers.
13:10.366 --> 13:12.800 align:left position:20%,start line:83% size:70%
They're high in vitamin C
and a very good source
13:12.900 --> 13:14.433 align:left position:30%,start line:89% size:60%
of anti oxidants.
13:14.533 --> 13:16.466 align:left position:17.5%,start line:83% size:72.5%
Now Florida and California
are the big players
13:16.566 --> 13:18.200 align:left position:27.5%,start line:89% size:62.5%
in the orange game:
13:18.300 --> 13:21.033 align:left position:12.5%,start line:5% size:77.5%
Florida for their juice oranges
and California for these guys,
13:21.133 --> 13:23.566 align:left position:30%,start line:5% size:60%
the navel oranges
that you peel and eat.
13:23.666 --> 13:25.666 align:left position:35%,start line:83% size:55%
And it's that
peel and eatpopularity
13:25.766 --> 13:28.700 align:left position:17.5%,start line:83% size:72.5%
that's been very important
to one California farm family
13:28.800 --> 13:35.166 align:left position:25%,start line:5% size:65%
for nearly a century.
13:35.266 --> 13:38.166 align:left position:60%,start line:83% size:30%
Doesn't show
any frost damage on the leaves.
13:38.266 --> 13:40.033 align:left position:32.5%,start line:83% size:57.5%
For Lee Bailey
and his brother Harvey,
13:40.133 --> 13:42.233 align:left position:12.5%,start line:83% size:77.5%
citrus has been the centerpiece
of family life
13:42.333 --> 13:44.500 align:left position:22.5%,start line:83% size:67.5%
since their grandfather
settled here on the east side
13:44.600 --> 13:49.100 align:left position:32.5%,start line:83% size:57.5%
of California's
San Joaquin Valley back in 1913.
13:49.200 --> 13:51.033 align:left position:32.5%,start line:89% size:57.5%
They had hopes.
13:51.133 --> 13:53.500 align:left position:25%,start line:5% size:65%
Grandfather was able
to drill a well
13:53.600 --> 13:56.333 align:left position:25%,start line:5% size:65%
and plant some trees.
13:56.433 --> 13:57.600 align:left position:25%,start line:89% size:65%
I'm third generation.
13:57.700 --> 14:00.500 align:left position:42.5%,start line:83% size:47.5%
My sons
are the fourth generation.
14:00.600 --> 14:02.966 align:left position:20%,start line:83% size:70%
Today the Bailey brothers
own or manage
14:03.066 --> 14:09.200 align:left position:17.5%,start line:83% size:72.5%
more than 25-hundred acres
and 125-thousand citrus trees.
14:09.300 --> 14:13.033 align:left position:20%,start line:83% size:70%
From picking to packing,
everyone in the family
14:13.133 --> 14:14.666 align:left position:32.5%,start line:89% size:57.5%
gets involved.
14:14.766 --> 14:17.800 align:left position:10%,start line:83% size:80%
Their granddad started the farm,
but it was Lee and Harvey's dad
14:17.900 --> 14:20.366 align:left position:15%,start line:89% size:75%
who really grew the business.
14:20.466 --> 14:24.900 align:left position:25%,start line:83% size:65%
He worked the fields
'til he was in his 80's.
14:25.000 --> 14:32.133 align:left position:10%,start line:5% size:80%
And he liked to see things done,
liked to see things done right,
14:32.233 --> 14:35.366 align:left position:10%,start line:89% size:80%
and I think he'd be proud of us.
14:35.466 --> 14:37.366 align:left position:27.5%,start line:83% size:62.5%
The Bailey brothers
grow both Valencia
14:37.466 --> 14:40.766 align:left position:27.5%,start line:83% size:62.5%
and navel oranges:
Valencia's mostly for juice,
14:40.866 --> 14:43.633 align:left position:42.5%,start line:83% size:47.5%
navels
for the fresh fruit market.
14:43.733 --> 14:46.033 align:left position:20%,start line:83% size:70%
California navels make up
some 80 percent
14:46.133 --> 14:49.166 align:left position:15%,start line:83% size:75%
of that peel and eat market,
shipped across the country
14:49.266 --> 14:50.866 align:left position:35%,start line:89% size:55%
and overseas.
14:50.966 --> 14:55.300 align:left position:32.5%,start line:83% size:57.5%
Here's a piece of navel
that's ripe and mature.
14:55.400 --> 15:00.066 align:left position:10%,start line:89% size:80%
Mmm!
15:00.166 --> 15:02.300 align:left position:15%,start line:83% size:75%
Human hands and machines here
turn out more
15:02.400 --> 15:10.366 align:left position:22.5%,start line:83% size:67.5%
than 60 Million pounds
of citrus each year.
15:10.466 --> 15:12.900 align:left position:27.5%,start line:83% size:62.5%
This machine scans
each orange electronically
15:13.000 --> 15:14.766 align:left position:25%,start line:89% size:65%
and sorts it by size.
15:14.866 --> 15:15.833 align:left position:37.5%,start line:89% size:52.5%
Too small?
15:15.933 --> 15:17.266 align:left position:30%,start line:89% size:60%
Slight blemishes?
15:17.366 --> 15:20.433 align:left position:35%,start line:83% size:55%
It's destined
for the juice factory.
15:20.533 --> 15:23.033 align:left position:25%,start line:83% size:65%
Consumers these days
have come to expect
15:23.133 --> 15:27.366 align:left position:15%,start line:83% size:75%
a product that's near perfect
in appearance and flavor.
15:27.466 --> 15:32.033 align:left position:17.5%,start line:83% size:72.5%
What we're looking at here
is a couple of first grade
15:32.133 --> 15:33.766 align:left position:42.5%,start line:89% size:47.5%
fruit.
15:33.866 --> 15:35.800 align:left position:15%,start line:89% size:75%
This fruit is going to Korea.
15:35.900 --> 15:40.833 align:left position:35%,start line:83% size:55%
You'll notice
there's no blemishes.
15:40.933 --> 15:43.900 align:left position:27.5%,start line:83% size:62.5%
There is a nice bin
of good fruit.
15:44.000 --> 15:46.433 align:left position:30%,start line:83% size:60%
Besides oranges,
the Baileys grow other citrus
15:46.533 --> 15:49.000 align:left position:30%,start line:89% size:60%
including lemons.
15:49.100 --> 15:50.833 align:left position:37.5%,start line:83% size:52.5%
But lemons
are even more sensitive
15:50.933 --> 15:53.433 align:left position:22.5%,start line:89% size:67.5%
to frost than oranges.
15:53.533 --> 15:56.233 align:left position:22.5%,start line:83% size:67.5%
That means the Baileys
are sometimes up all night
15:56.333 --> 15:58.766 align:left position:12.5%,start line:83% size:77.5%
with wind machines and sprayers
that keep the fruit
15:58.866 --> 16:00.633 align:left position:32.5%,start line:89% size:57.5%
from freezing.
16:00.733 --> 16:02.300 align:left position:35%,start line:83% size:55%
I don't think
the general public
16:02.400 --> 16:06.300 align:left position:22.5%,start line:83% size:67.5%
realizes how much work
that has to be done:
16:06.400 --> 16:10.333 align:left position:17.5%,start line:83% size:72.5%
the processing and growing
and getting the transportation
16:10.433 --> 16:14.300 align:left position:27.5%,start line:83% size:62.5%
to get the product
to the market.
16:14.400 --> 16:16.366 align:left position:40%,start line:83% size:50%
Like any
agricultural enterprise,
16:16.466 --> 16:18.666 align:left position:27.5%,start line:83% size:62.5%
there are elements
of uncertainty.
16:18.766 --> 16:21.000 align:left position:20%,start line:5% size:70%
A citrus greening disease
now seen in Florida groves
16:21.100 --> 16:23.100 align:left position:27.5%,start line:5% size:62.5%
has made its first
ominous appearance
16:23.200 --> 16:24.700 align:left position:32.5%,start line:5% size:57.5%
in California.
16:24.800 --> 16:29.566 align:left position:10%,start line:83% size:80%
Cold weather and labor shortages
can affect an entire season.
16:29.666 --> 16:33.200 align:left position:15%,start line:83% size:75%
And California water issues,
shortages and drought
16:33.300 --> 16:37.066 align:left position:27.5%,start line:83% size:62.5%
impact agriculture
across the Golden State.
16:37.166 --> 16:38.466 align:left position:20%,start line:89% size:70%
You gotta have the water.
16:38.566 --> 16:40.366 align:left position:27.5%,start line:83% size:62.5%
If you want crops,
you gotta have water.
16:40.466 --> 16:42.500 align:left position:25%,start line:83% size:65%
And if you want food,
you gotta have water.
16:42.600 --> 16:46.100 align:left position:27.5%,start line:83% size:62.5%
And without water,
we aren't going to be farming.
16:46.200 --> 16:48.966 align:left position:27.5%,start line:83% size:62.5%
Still, the Baileys,
their wives and children,
16:49.066 --> 16:51.400 align:left position:35%,start line:83% size:55%
will tell you
it's a pretty good life.
16:51.500 --> 16:54.200 align:left position:30%,start line:83% size:60%
Working the land
is part of this family's legacy,
16:54.300 --> 16:58.833 align:left position:12.5%,start line:83% size:77.5%
looking ahead to the next crop
and the next generation.
16:58.933 --> 17:01.866 align:left position:35%,start line:83% size:55%
I feel proud
that my grandfather
17:01.966 --> 17:03.533 align:left position:30%,start line:5% size:60%
established this,
17:03.633 --> 17:06.733 align:left position:30%,start line:5% size:60%
and my dad and my
brothers and I (also.)
17:06.833 --> 17:08.966 align:left position:15%,start line:89% size:75%
It's been a family tradition.
17:09.066 --> 17:12.200 align:left position:20%,start line:83% size:70%
It's nice just to be out
doin' a job
17:12.300 --> 17:15.666 align:left position:17.5%,start line:89% size:72.5%
and gettin' that job done.
17:15.766 --> 17:20.266 align:left position:35%,start line:83% size:55%
So hopefully,
we can continue on.
17:20.366 --> 17:22.633 align:left position:27.5%,start line:5% size:62.5%
Navel orange trees
came to California
17:22.733 --> 17:25.600 align:left position:12.5%,start line:5% size:77.5%
from Brazil in the late 1800's.
17:25.700 --> 17:28.733 align:left position:20%,start line:5% size:70%
Because they're seedless,
every new navel orange tree
17:28.833 --> 17:41.933 align:left position:30%,start line:5% size:60%
starts as a graft
from an existing tree.
17:42.033 --> 17:43.866 align:left position:22.5%,start line:5% size:67.5%
Hello, I'm Paul Robins.
17:43.966 --> 17:44.900 align:left position:25%,start line:5% size:65%
And here's something
you may not have known
17:45.000 --> 17:45.833 align:left position:27.5%,start line:5% size:62.5%
about agriculture.
17:45.933 --> 17:46.633 align:left position:25%,start line:5% size:65%
Do you like popcorn?
17:46.733 --> 17:47.566 align:left position:22.5%,start line:5% size:67.5%
Do you like sweet corn?
17:47.666 --> 17:48.566 align:left position:45%,start line:5% size:45%
This?
17:48.666 --> 17:50.366 align:left position:40%,start line:83% size:50%
Or maybe
those colorful ears of corn
17:50.466 --> 17:51.933 align:left position:17.5%,start line:83% size:72.5%
that you decorate your home
with in the fall,
17:52.033 --> 17:53.066 align:left position:25%,start line:89% size:65%
around Thanksgiving?
17:53.166 --> 17:55.566 align:left position:17.5%,start line:83% size:72.5%
Maybe just the little tiny
ears on the salad bar?
17:55.666 --> 17:58.233 align:left position:35%,start line:83% size:55%
Corn is king
when it comes to agriculture
17:58.333 --> 17:59.433 align:left position:37.5%,start line:89% size:52.5%
in America.
17:59.533 --> 18:03.300 align:left position:12.5%,start line:83% size:77.5%
But in terms of plants as food,
well, corn actually
18:03.400 --> 18:05.966 align:left position:12.5%,start line:89% size:77.5%
came fairly late to the party.
18:06.066 --> 18:08.533 align:left position:20%,start line:83% size:70%
That's because while corn
is a common sight on farms
18:08.633 --> 18:11.966 align:left position:22.5%,start line:83% size:67.5%
around the world today,
it was a brand new discovery
18:12.066 --> 18:14.333 align:left position:25%,start line:89% size:65%
some 7000 years ago.
18:14.433 --> 18:17.600 align:left position:12.5%,start line:83% size:77.5%
People living in central Mexico
took a wild grass plant
18:17.700 --> 18:21.200 align:left position:32.5%,start line:83% size:57.5%
calledTeosinte
and started cultivating it.
18:21.300 --> 18:23.366 align:left position:37.5%,start line:83% size:52.5%
From there,
Corn, by now it was
18:23.466 --> 18:25.300 align:left position:32.5%,start line:83% size:57.5%
calledMaize,
was on the move.
18:25.400 --> 18:27.500 align:left position:32.5%,start line:83% size:57.5%
It spread north
to the American southwest
18:27.600 --> 18:29.433 align:left position:20%,start line:89% size:70%
and south as far as Peru.
18:29.533 --> 18:32.000 align:left position:30%,start line:83% size:60%
And when Columbus
showed up in 1492,
18:32.100 --> 18:36.166 align:left position:15%,start line:83% size:75%
he discovered the New World,
and he discovered corn.
18:36.266 --> 18:37.533 align:left position:15%,start line:89% size:75%
But not all corn is the same.
18:37.633 --> 18:39.766 align:left position:37.5%,start line:83% size:52.5%
Flint corn
is that colorful stuff
18:39.866 --> 18:41.500 align:left position:15%,start line:89% size:75%
you see around Thanksgiving.
18:41.600 --> 18:43.900 align:left position:37.5%,start line:83% size:52.5%
Dent corn,
also calledfield corn,
18:44.000 --> 18:46.800 align:left position:17.5%,start line:83% size:72.5%
is used for livestock feed,
various foods,
18:46.900 --> 18:50.000 align:left position:22.5%,start line:83% size:67.5%
and industrial products
including ethanol.
18:50.100 --> 18:51.866 align:left position:20%,start line:83% size:70%
Sweet corn gets its name
from its high sugar content,
18:51.966 --> 18:54.400 align:left position:32.5%,start line:83% size:57.5%
and its kernels
are little softer
18:54.500 --> 18:56.566 align:left position:25%,start line:83% size:65%
so you can nibble it
off the cob.
18:56.666 --> 18:58.133 align:left position:37.5%,start line:83% size:52.5%
And popcorn
has a starchy center
18:58.233 --> 18:59.900 align:left position:30%,start line:89% size:60%
and a hard shell.
19:00.000 --> 19:01.200 align:left position:37.5%,start line:83% size:52.5%
Heat it up,
and the moisture inside
19:01.300 --> 19:03.633 align:left position:32.5%,start line:83% size:57.5%
pops the shell
and cooks the starchy stuff
19:03.733 --> 19:05.633 align:left position:12.5%,start line:89% size:77.5%
into those white puffy kernels.
19:05.733 --> 19:06.966 align:left position:22.5%,start line:89% size:67.5%
It's great with butter.
19:07.066 --> 19:08.366 align:left position:17.5%,start line:89% size:72.5%
And here's a fact for you!
19:08.466 --> 19:10.333 align:left position:27.5%,start line:83% size:62.5%
Some 60 years ago,
popcorn became
19:10.433 --> 19:14.100 align:left position:32.5%,start line:83% size:57.5%
the first food
ever successfully micro-waved.
19:14.200 --> 19:16.300 align:left position:15%,start line:83% size:75%
Yeah, scientists were working
on the microwave oven.
19:16.400 --> 19:17.800 align:left position:20%,start line:89% size:70%
They tried some popcorn.
19:17.900 --> 19:20.166 align:left position:37.5%,start line:83% size:52.5%
It popped,
and a whole new appliance
19:20.266 --> 19:21.200 align:left position:40%,start line:89% size:50%
was born.
19:21.300 --> 19:22.766 align:left position:22.5%,start line:83% size:67.5%
Since then no question,
popcorn has become
19:22.866 --> 19:25.300 align:left position:22.5%,start line:83% size:67.5%
one of the most popular
snack foods in the world.
19:25.400 --> 19:29.433 align:left position:20%,start line:83% size:70%
Americans alone eat more
than 18 Billion quarts
19:29.533 --> 19:33.733 align:left position:37.5%,start line:89% size:52.5%
every year.
19:33.833 --> 19:35.366 align:left position:25%,start line:5% size:65%
Sometimes life takes
an interesting
19:35.466 --> 19:37.033 align:left position:25%,start line:5% size:65%
and unexpected turn.
19:37.133 --> 19:38.400 align:left position:30%,start line:5% size:60%
It certainly did
for the couple
19:38.500 --> 19:39.566 align:left position:25%,start line:5% size:65%
you're about to meet.
19:39.666 --> 19:41.500 align:left position:32.5%,start line:83% size:57.5%
That's because
an unusual birthday gift
19:41.600 --> 19:46.566 align:left position:30%,start line:5% size:60%
took these folks
down a Tennessee country road.
19:46.666 --> 19:51.033 align:left position:17.5%,start line:5% size:72.5%
♪ Sometimes this old farm
seems like a long lost ♪
19:51.133 --> 19:53.233 align:left position:32.5%,start line:89% size:57.5%
♪ friend.... ♪
19:53.333 --> 19:55.166 align:left position:22.5%,start line:83% size:67.5%
Jim Tanner had no idea
how prescient
19:55.266 --> 19:58.700 align:left position:12.5%,start line:83% size:77.5%
the words to this song would be
until he and his wife Gayle....
19:58.800 --> 20:00.700 align:left position:10%,start line:89% size:80%
....there we go, there we go....
20:00.800 --> 20:02.900 align:left position:20%,start line:83% size:70%
....packed up everything
they owned including nearly
20:03.000 --> 20:05.000 align:left position:35%,start line:83% size:55%
a dozen goats
and moved from the hustle
20:05.100 --> 20:06.766 align:left position:37.5%,start line:83% size:52.5%
and bustle
of northern California
20:06.866 --> 20:09.900 align:left position:25%,start line:83% size:65%
to the quiet solitude
of middle Tennessee.
20:10.000 --> 20:11.500 align:left position:22.5%,start line:83% size:67.5%
Goats have been a part
of Gayle's life
20:11.600 --> 20:13.366 align:left position:27.5%,start line:83% size:62.5%
after receiving one
as a birthday present
20:13.466 --> 20:14.966 align:left position:35%,start line:89% size:55%
in her 20's.
20:15.066 --> 20:17.433 align:left position:25%,start line:5% size:65%
We knew the lifestyle
we had with the goats.
20:17.533 --> 20:22.800 align:left position:20%,start line:5% size:70%
And such was going to be
more and more limited.
20:22.900 --> 20:27.700 align:left position:25%,start line:89% size:65%
So it was time to go.
20:27.800 --> 20:29.333 align:left position:22.5%,start line:83% size:67.5%
It also came at a time
when the Tanners
20:29.433 --> 20:31.366 align:left position:25%,start line:83% size:65%
were getting serious
about breeding goats
20:31.466 --> 20:36.733 align:left position:35%,start line:83% size:55%
and creating
an agricultural business.
20:36.833 --> 20:39.466 align:left position:12.5%,start line:83% size:77.5%
So they chose this remote spot
with more than 100 acres
20:39.566 --> 20:42.200 align:left position:27.5%,start line:83% size:62.5%
of pastures, woods,
and a babbling brook
20:42.300 --> 20:45.733 align:left position:17.5%,start line:89% size:72.5%
to buildBonnie Blue Farm.
20:45.833 --> 20:50.066 align:left position:30%,start line:83% size:60%
We owned property
4 years before we moved here.
20:50.166 --> 20:53.233 align:left position:20%,start line:5% size:70%
So during those 4 years,
we would come back periodically
20:53.333 --> 20:55.300 align:left position:20%,start line:5% size:70%
and work on this and that
and the other thing.
20:55.400 --> 20:56.566 align:left position:22.5%,start line:5% size:67.5%
And it was kind of like
our vacation.
20:56.666 --> 20:59.933 align:left position:22.5%,start line:83% size:67.5%
Typically we came back
at Christmas time.
21:00.033 --> 21:02.966 align:left position:17.5%,start line:83% size:72.5%
So when the retired couple
arrived for good in 1999,
21:03.066 --> 21:05.800 align:left position:17.5%,start line:83% size:72.5%
they first built this barn
to house their goats.
21:05.900 --> 21:08.466 align:left position:22.5%,start line:83% size:67.5%
They then added Saanen
and Nubian goats to the herd,
21:08.566 --> 21:10.400 align:left position:37.5%,start line:83% size:52.5%
the Saanens
for their higher
21:10.500 --> 21:11.433 align:left position:30%,start line:89% size:60%
milk production,
21:11.533 --> 21:13.566 align:left position:37.5%,start line:83% size:52.5%
the Nubians
for higher butterfat content.
21:13.666 --> 21:15.200 align:left position:20%,start line:83% size:70%
And with the larger herd
in place,
21:15.300 --> 21:17.366 align:left position:20%,start line:89% size:70%
Gayle saw an opportunity.
21:17.466 --> 21:19.200 align:left position:22.5%,start line:83% size:67.5%
If you're going to have
more goats,
21:19.300 --> 21:22.533 align:left position:12.5%,start line:83% size:77.5%
then you have to have something
to do with the milk.
21:22.633 --> 21:24.400 align:left position:25%,start line:83% size:65%
And that's where this
modern-day milking parlor
21:24.500 --> 21:27.633 align:left position:30%,start line:89% size:60%
comes into play.
21:27.733 --> 21:28.600 align:left position:27.5%,start line:89% size:62.5%
They had the milk.
21:28.700 --> 21:33.566 align:left position:32.5%,start line:83% size:57.5%
So why not make
farmstead cheese?
21:33.666 --> 21:35.866 align:left position:30%,start line:83% size:60%
Gayle hand milks
some of the goats.
21:35.966 --> 21:37.766 align:left position:25%,start line:83% size:65%
That liquid is placed
in a small container
21:37.866 --> 21:39.900 align:left position:27.5%,start line:83% size:62.5%
which is later used
to feed the baby goats
21:40.000 --> 21:43.666 align:left position:35%,start line:89% size:55%
calledkids.
21:43.766 --> 21:46.200 align:left position:25%,start line:83% size:65%
The rest of the milk
is collected by automatic pumps
21:46.300 --> 21:48.433 align:left position:25%,start line:89% size:65%
to cool for 72 hours.
21:48.533 --> 21:51.000 align:left position:12.5%,start line:83% size:77.5%
When it's time to make cheese,
Jim transfers the milk
21:51.100 --> 21:53.733 align:left position:32.5%,start line:83% size:57.5%
out of the tank
and into
21:53.833 --> 21:55.533 align:left position:17.5%,start line:83% size:72.5%
stainless steel containers
that end up
21:55.633 --> 21:57.566 align:left position:12.5%,start line:89% size:77.5%
in the Tanner'sCheese Studio.
21:57.666 --> 22:00.633 align:left position:17.5%,start line:83% size:72.5%
The cheese studio machinery
pasteurizes more than 40 gallons
22:00.733 --> 22:02.566 align:left position:22.5%,start line:89% size:67.5%
of goat milk at a time.
22:02.666 --> 22:04.600 align:left position:30%,start line:83% size:60%
Oh, you're going
to hog it all!
22:04.700 --> 22:06.833 align:left position:30%,start line:83% size:60%
In the meantime,
the Tanners handle the care
22:06.933 --> 22:08.800 align:left position:17.5%,start line:89% size:72.5%
and feeding of their herd.
22:08.900 --> 22:12.266 align:left position:20%,start line:83% size:70%
Gayle often walks around
with her yellow wagon in tow.
22:12.366 --> 22:14.333 align:left position:27.5%,start line:89% size:62.5%
Are you guys ready?
22:14.433 --> 22:19.366 align:left position:20%,start line:83% size:70%
She puts out alfalfa hay,
fills up feed bowls with grain,
22:19.466 --> 22:22.333 align:left position:22.5%,start line:83% size:67.5%
bottle feeds the kids,
checks on the bucks
22:22.433 --> 22:24.766 align:left position:30%,start line:83% size:60%
across the creek,
and with whatever time
22:24.866 --> 22:29.333 align:left position:35%,start line:83% size:55%
is left over,
tends to the chickens.
22:29.433 --> 22:31.833 align:left position:20%,start line:83% size:70%
A friend came and visited
who really wanted
22:31.933 --> 22:34.600 align:left position:37.5%,start line:83% size:52.5%
to get away
from her desk job,
22:34.700 --> 22:36.300 align:left position:32.5%,start line:89% size:57.5%
to be a farmer.
22:36.400 --> 22:37.366 align:left position:40%,start line:83% size:50%
She says
maybe you just trade in
22:37.466 --> 22:39.666 align:left position:10%,start line:89% size:80%
one set of stresses for another.
22:39.766 --> 22:41.433 align:left position:35%,start line:83% size:55%
But one role
that doesn't stress her out
22:41.533 --> 22:43.933 align:left position:22.5%,start line:83% size:67.5%
is that of cheese maker
extraordinaire.
22:44.033 --> 22:45.833 align:left position:20%,start line:83% size:70%
She's become pretty good
at whipping up batches
22:45.933 --> 22:48.166 align:left position:25%,start line:83% size:65%
of now award winning
goat's milk,
22:48.266 --> 22:51.400 align:left position:17.5%,start line:89% size:72.5%
feta, and raw milk cheeses.
22:51.500 --> 22:55.066 align:left position:20%,start line:83% size:70%
This is what we look for:
the magic clean break
22:55.166 --> 22:56.566 align:left position:32.5%,start line:89% size:57.5%
as we call it.
22:56.666 --> 22:58.833 align:left position:22.5%,start line:83% size:67.5%
Using her cheese knife,
Gayle separates the curd
22:58.933 --> 23:02.233 align:left position:17.5%,start line:83% size:72.5%
from the liquidy substance
known as whey.
23:02.333 --> 23:05.700 align:left position:25%,start line:83% size:65%
It begins to take on
a cottage cheese look.
23:05.800 --> 23:07.400 align:left position:25%,start line:83% size:65%
It's time consuming,
and patience
23:07.500 --> 23:10.500 align:left position:10%,start line:89% size:80%
is a cheese maker's best friend.
23:10.600 --> 23:14.500 align:left position:22.5%,start line:83% size:67.5%
With the whey removed,
thecurdswill drain overnight.
23:14.600 --> 23:16.500 align:left position:37.5%,start line:83% size:52.5%
These tubs
will eventually be packaged
23:16.600 --> 23:19.800 align:left position:32.5%,start line:89% size:57.5%
as Feta Cheese.
23:19.900 --> 23:21.600 align:left position:30%,start line:83% size:60%
Bonnie Blue Farm
turns out more than
23:21.700 --> 23:22.700 align:left position:22.5%,start line:89% size:67.5%
a half dozen products.
23:22.800 --> 23:25.133 align:left position:20%,start line:83% size:70%
They've become a favorite
at area farmers markets.
23:25.233 --> 23:27.133 align:left position:17.5%,start line:83% size:72.5%
But Jim's marketing efforts
have also produced
23:27.233 --> 23:30.433 align:left position:27.5%,start line:83% size:62.5%
a demand in Memphis
and other parts of Tennessee.
23:30.533 --> 23:36.133 align:left position:20%,start line:83% size:70%
Where I go to demonstrate
the cheese to a chef,
23:36.233 --> 23:39.000 align:left position:35%,start line:83% size:55%
I'm thinking
of two or three of them,
23:39.100 --> 23:40.266 align:left position:35%,start line:83% size:55%
and they say
this is the best feta
23:40.366 --> 23:41.866 align:left position:32.5%,start line:89% size:57.5%
I've ever had.
23:41.966 --> 23:43.266 align:left position:32.5%,start line:83% size:57.5%
Yeah, we've got
to have this on our menu.
23:43.366 --> 23:44.466 align:left position:15%,start line:89% size:75%
And those are direct quotes.
23:44.566 --> 23:45.433 align:left position:15%,start line:83% size:75%
Gayle says the good feedback
is a result of the work
23:45.533 --> 23:47.366 align:left position:30%,start line:83% size:60%
and care they put
into their farm,
23:47.466 --> 23:50.166 align:left position:15%,start line:89% size:75%
their milk, and their cheese.
23:50.266 --> 23:51.533 align:left position:37.5%,start line:83% size:52.5%
The Tanners
are always adding
23:51.633 --> 23:53.500 align:left position:27.5%,start line:83% size:62.5%
onto their property
most of the time,
23:53.600 --> 23:55.500 align:left position:22.5%,start line:5% size:67.5%
in an effort to create
a better product.
23:55.600 --> 23:57.866 align:left position:27.5%,start line:5% size:62.5%
And this right here
is their latest project.
23:57.966 --> 23:59.933 align:left position:17.5%,start line:89% size:72.5%
It's called a cheese cave.
24:00.033 --> 24:01.933 align:left position:20%,start line:83% size:70%
It's still in the process
of being built.
24:02.033 --> 24:04.633 align:left position:15%,start line:83% size:75%
But they had to blast a hole
in the side of this hill
24:04.733 --> 24:09.700 align:left position:30%,start line:89% size:60%
to construct it.
24:09.800 --> 24:11.900 align:left position:27.5%,start line:83% size:62.5%
Custom-sized rocks
are still being laid.
24:12.000 --> 24:16.200 align:left position:20%,start line:83% size:70%
And the 3 walk-in coolers
have yet to be finished.
24:16.300 --> 24:18.533 align:left position:17.5%,start line:83% size:72.5%
Fresh air will be pumped in
keeping the temperature
24:18.633 --> 24:21.900 align:left position:25%,start line:83% size:65%
at a cool 55 degrees:
a perfect place to age
24:22.000 --> 24:24.666 align:left position:17.5%,start line:89% size:72.5%
Bonnie Blue'shardcheeses.
24:24.766 --> 24:28.666 align:left position:12.5%,start line:83% size:77.5%
The environment cheeses age in
will make them better.
24:28.766 --> 24:30.700 align:left position:15%,start line:89% size:75%
They're pretty good already.
24:30.800 --> 24:33.366 align:left position:32.5%,start line:83% size:57.5%
But having that
will set them apart.
24:33.466 --> 24:35.633 align:left position:30%,start line:83% size:60%
The Tanners joke
if the cave doesn't work out,
24:35.733 --> 24:38.000 align:left position:17.5%,start line:89% size:72.5%
they'll simply live in it.
24:38.100 --> 24:39.533 align:left position:35%,start line:83% size:55%
They're fine
with a modest,
24:39.633 --> 24:42.433 align:left position:17.5%,start line:83% size:72.5%
rural Tennessee lifestyle,
one they can share
24:42.533 --> 24:45.333 align:left position:12.5%,start line:89% size:77.5%
with their good natured goats.
24:45.433 --> 24:50.266 align:left position:25%,start line:83% size:65%
That's why our trees
are trimmed up so nice.
24:50.366 --> 24:51.633 align:left position:30%,start line:83% size:60%
And that's going
to do it for this time.
24:51.733 --> 24:53.066 align:left position:25%,start line:83% size:65%
Thanks for traveling
the country with us
24:53.166 --> 24:56.033 align:left position:32.5%,start line:83% size:57.5%
on this edition
ofAmerica's Heartland.
24:56.133 --> 24:57.033 align:left position:22.5%,start line:89% size:67.5%
Thanks for joining us.
24:57.133 --> 24:59.000 align:left position:27.5%,start line:83% size:62.5%
I'm Jason Shoultz,
and be sure to check out
24:59.100 --> 25:02.033 align:left position:22.5%,start line:83% size:67.5%
americasheartland.org.
for more story information
25:02.133 --> 25:03.833 align:left position:25%,start line:89% size:65%
and video streaming.
25:03.933 --> 25:06.700 align:left position:20%,start line:89% size:70%
We'll see you next time.
25:06.800 --> 25:08.700 align:left position:32.5%,start line:83% size:57.5%
To order a copy
of this broadcast,
25:08.800 --> 25:14.700 align:left position:32.5%,start line:83% size:57.5%
visit us online
or call 1-888-814-3923.
25:14.800 --> 25:20.866 align:left position:27.5%,start line:83% size:62.5%
The cost is $14.95
plus shipping.
25:20.966 --> 25:27.133 align:left position:15%,start line:83% size:75%
♪ You can see it in the eyes
of every woman and man ♪
25:27.233 --> 25:33.000 align:left position:20%,start line:83% size:70%
♪ in America's Heartland
living close to the land. ♪
25:33.100 --> 25:36.100 align:left position:30%,start line:83% size:60%
♪ There's a love
for the country ♪
25:36.200 --> 25:39.100 align:left position:15%,start line:89% size:75%
♪ and a pride in the brand ♪
25:39.200 --> 25:48.866 align:left position:10%,start line:83% size:80%
♪ in America's Heartland living
close, close to the land. ♪
25:48.966 --> 25:52.233 align:left position:25%,start line:83% size:65%
America's Heartland
is made possible by....
25:53.233 --> 25:55.166 align:left position:30%,start line:83% size:60%
CropLife America.
And it's member companies
25:55.266 --> 25:58.066 align:left position:22.5%,start line:83% size:67.5%
and associations in the
crop protection industry
25:58.166 --> 26:03.100 align:left position:37.5%,start line:5% size:52.5%
including:
26:03.200 --> 26:07.166 align:left position:20%,start line:5% size:70%
The American Farm Bureau
Foundation for Agriculture.
26:07.266 --> 26:11.333 align:left position:25%,start line:5% size:65%
More information at:
agfoundation.org.
26:11.433 --> 26:15.666 align:left position:20%,start line:83% size:70%
Sacramento's proud to be
America's Farm to Fork capital
26:15.766 --> 26:19.033 align:left position:42.5%,start line:83% size:47.5%
Visit:
FarmtoFork.com
26:19.133 --> 26:25.533 align:left position:50%,start line:89% size:40%
♪