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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

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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 
on America'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.

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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.

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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 said these boys .

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I think I might have seen 
a girl out there too!

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Yes, Yes.

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We are equal opportunity.

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Bud points out 
that the beautiful ecology here

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is no accident.

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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.

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That is a tremendous problem.

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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.

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What Bud captures 
through his lens

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are more than pretty pictures.

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He's documenting a way of life 
and a heritage that has roots

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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.

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We have to consider 
the grass, the trees,

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the cattle, the wildlife, 
the water, and our climate.

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The important part of this 
is your animal agricultures

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provides a sustainable program.

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Florida ranchers raise more 
than 400 thousand head of cattle

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each year.

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But the Sunshine state 
was once home

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to more exotic animals.

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Ten thousand years ago 
Sabre toothed cats,

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Giant Armadillos, 
and the American camel

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called Florida home.

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We've taken you 
to any number of farms

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and ranches 
here on America's Heartland .

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But this stop 
is just a little different.

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That's because the work here 
is being done

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by inmates 
at an Ohio

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correctional facility.

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This is a new experience 
for Robert Crawford,

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an inmate at the Mansfield 
correctional institution.

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Robert is learning new skills 
on the Mansi beef farm.

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I didn't grow up on a farm.

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I grew up 
in a little rural area.

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But I never worked on a farm 
or ever been on the farm.

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Get over there.

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The farm's been here 
since 1886.

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The main purpose 
is to supply food

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for the 30 other 
prison facilities.

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But also it's an opportunity 
to teach the inmates

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how to do a good job, 
how to show up to work on time.

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That's what we try and do.

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The farm program here 
is one of ten

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such correctional operations 
in the buckeye state.

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In all, the facilities will farm 
close to 11 thousand acres.

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We usually run about 
300-plus animals

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on the feed lot.

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And we farm about 1500 acres.

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The Mansfield facility 
grows corn, soybeans,

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wheat and hay.

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They also grow vegetables 
for area hunger programs.

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Like any other farm, 
the day starts early here.

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The inmates are up 
and out tending to

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the livestock.

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Try to run them out to the field 
so they can find

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a new place to graze, 
and now everybody's looking

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for the calves.

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Some 50 inmates 
will work the pens and fields

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each day 
supervised by five

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staff members.

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They'll come out 
around 7:30 in the morning.

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If it's in the spring 
like now, calving time,

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they'll come down to the barn 
to check for newborn calves.

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And move the cows 
and the newborns

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to the nursery barn 
to get tagged.

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Yep, she says that's my baby!

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They don't mind 
the shots too much.

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We've also got 
to tattoo them and tag 'em,

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give them 
an electronic

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identification monitor 
in their ear.

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What is it that you enjoy 
about being part

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of this program?

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I've always liked animals 
and being outside.

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I've always been 
an outside person,

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and I was when I was little.

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I was raised 
for a year on a farm,

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and it brings back memories.

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Come on youngster.

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They'll find a niche out here 
whether it's working

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with the cattle 
or working in the garden,

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or operating tractors 
and equipment.

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It's a great opportunity 
for guys to get used

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to getting up in the morning 
and doing a hard days work.

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So when they get out of prison, 
we'll stay in tune

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with being able to work 
and have good work ethics.

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We try to teach the inmates 
to give back to society,

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the community, 
and this is an opportunity

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that they can do something 
to give back.

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I definitely respect 
the farmers

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especially the beef guys.

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I respect 
what they do every day,

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because it's a sun up 
to sun down job,

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that's for sure.

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Correctional farms are popular 
in a number of states.

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Many date back 
to the early 20th century.

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Some other countries 
like Great Britain

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operated prison farms 
in the 1800's.

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I'm Akiba Howard.

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If your diet is rich 
in fruits and vegetables,

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then you've already got 
these bright sweet treats

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in your kitchen, 
from tree to table,

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bringing California citrus 
to market.

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I'm Yolanda Vazquez.

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Still ahead, if you head like 
farmstead cheeses,

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you'll want to meet 
a Tennessee Farm couple

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for whom cheese sparked 
a whole new career.

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When you're in 
the produce section,

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do you like to pick up 
a cucumber to slice up

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for your salad?

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They are pretty tasty.

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But listen to this: 
more than half of all cucumbers

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grown in the U.S. 
actually end up right here

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as pickles.

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You got your dill, 
sweet, sour,

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half-sour, kosher,

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German, lots of choices.

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And in fact, 
any food can be pickled,

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but have you ever thought about 
what makes a pickle a pickle.

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The average American consumes 
about 9 pounds of pickles

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every year.

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Most grocery stores 
have whole rows

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of pickle choices.

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The cukes for all those pickles 
are grown

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in more than a dozen states.

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But Michigan, North Carolina, 
and Texas farmers

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have carved out a niche 
for themselves

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growing smaller, 
thinner skinned cucumbers

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that more easily 
absorb pickling brine

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and end up in all those jars.

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All those cukes 
heading for the jar

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first get a bath.

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And then get soaked 
in a pickling brine.

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There are various types 
of brine:

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salt or vinegar,

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sugar and spices.

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Each brine gives the cucumbers 
different textures and flavors.

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Pickle packing production lines 
use various techniques

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to make pickles.

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Fresh packed 
is where the cucumbers

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are quickly cooked, 
cooled, packed

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and sealed.

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These crisp pickles 
can have a shelf life

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of a year to 18 months.

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Refrigerated pickles 
are processed

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entirely under refrigeration.

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Their shelf life 
is shorter, about 8 months.

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And processed pickles fully cure 
for one to three months

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in big tanks 
before being put in containers.

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These sharply flavored pickles 
have a suggested shelf life

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of up to 24 months.

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Well, whether you like 
your pickles

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on top of your burger, 
off the shelf,

257
00:12:49,133 --> 00:12:51,900
or straight out of the jar, 
here's some tasty news:

258
00:12:52,000 --> 00:12:53,633
the average dill 
actually only has

259
00:12:53,733 --> 00:12:56,166
15 calories 
of fat-free goodness.

260
00:12:56,266 --> 00:12:59,700
And they're a rich source 
of vitamin A, C and iron.

261
00:12:59,800 --> 00:13:01,266
So think about that 
the next time you crunch

262
00:13:01,366 --> 00:13:03,466
into one of these 
or take a jar of pickles

263
00:13:03,566 --> 00:13:07,033
off the shelf .

264
00:13:07,133 --> 00:13:09,166
Oranges are a popular pick 
amongst nutrition savvy

265
00:13:09,266 --> 00:13:10,266
consumers.

266
00:13:10,366 --> 00:13:12,800
They're high in vitamin C 
and a very good source

267
00:13:12,900 --> 00:13:14,433
of anti oxidants.

268
00:13:14,533 --> 00:13:16,466
Now Florida and California 
are the big players

269
00:13:16,566 --> 00:13:18,200
in the orange game:

270
00:13:18,300 --> 00:13:21,033
Florida for their juice oranges 
and California for these guys,

271
00:13:21,133 --> 00:13:23,566
the navel oranges 
that you peel and eat.

272
00:13:23,666 --> 00:13:25,666
And it's that 
peel and eat popularity

273
00:13:25,766 --> 00:13:28,700
that's been very important 
to one California farm family

274
00:13:28,800 --> 00:13:35,166
for nearly a century.

275
00:13:35,266 --> 00:13:38,166
Doesn't show 
any frost damage on the leaves.

276
00:13:38,266 --> 00:13:40,033
For Lee Bailey 
and his brother Harvey,

277
00:13:40,133 --> 00:13:42,233
citrus has been the centerpiece 
of family life

278
00:13:42,333 --> 00:13:44,500
since their grandfather 
settled here on the east side

279
00:13:44,600 --> 00:13:49,100
of California's 
San Joaquin Valley back in 1913.

280
00:13:49,200 --> 00:13:51,033
They had hopes.

281
00:13:51,133 --> 00:13:53,500
Grandfather was able 
to drill a well

282
00:13:53,600 --> 00:13:56,333
and plant some trees.

283
00:13:56,433 --> 00:13:57,600
I'm third generation.

284
00:13:57,700 --> 00:14:00,500
My sons 
are the fourth generation.

285
00:14:00,600 --> 00:14:02,966
Today the Bailey brothers 
own or manage

286
00:14:03,066 --> 00:14:09,200
more than 25-hundred acres 
and 125-thousand citrus trees.

287
00:14:09,300 --> 00:14:13,033
From picking to packing, 
everyone in the family

288
00:14:13,133 --> 00:14:14,666
gets involved.

289
00:14:14,766 --> 00:14:17,800
Their granddad started the farm, 
but it was Lee and Harvey's dad

290
00:14:17,900 --> 00:14:20,366
who really grew the business.

291
00:14:20,466 --> 00:14:24,900
He worked the fields 
'til he was in his 80's.

292
00:14:25,000 --> 00:14:32,133
And he liked to see things done, 
liked to see things done right,

293
00:14:32,233 --> 00:14:35,366
and I think he'd be proud of us.

294
00:14:35,466 --> 00:14:37,366
The Bailey brothers 
grow both Valencia

295
00:14:37,466 --> 00:14:40,766
and navel oranges: 
Valencia's mostly for juice,

296
00:14:40,866 --> 00:14:43,633
navels 
for the fresh fruit market.

297
00:14:43,733 --> 00:14:46,033
California navels make up 
some 80 percent

298
00:14:46,133 --> 00:14:49,166
of that peel and eat market, 
shipped across the country

299
00:14:49,266 --> 00:14:50,866
and overseas.

300
00:14:50,966 --> 00:14:55,300
Here's a piece of navel 
that's ripe and mature.

301
00:14:55,400 --> 00:15:00,066
Mmm!

302
00:15:00,166 --> 00:15:02,300
Human hands and machines here 
turn out more

303
00:15:02,400 --> 00:15:10,366
than 60 Million pounds 
of citrus each year.

304
00:15:10,466 --> 00:15:12,900
This machine scans 
each orange electronically

305
00:15:13,000 --> 00:15:14,766
and sorts it by size.

306
00:15:14,866 --> 00:15:15,833
Too small?

307
00:15:15,933 --> 00:15:17,266
Slight blemishes?

308
00:15:17,366 --> 00:15:20,433
It's destined 
for the juice factory.

309
00:15:20,533 --> 00:15:23,033
Consumers these days 
have come to expect

310
00:15:23,133 --> 00:15:27,366
a product that's near perfect 
in appearance and flavor.

311
00:15:27,466 --> 00:15:32,033
What we're looking at here 
is a couple of first grade

312
00:15:32,133 --> 00:15:33,766
fruit.

313
00:15:33,866 --> 00:15:35,800
This fruit is going to Korea.

314
00:15:35,900 --> 00:15:40,833
You'll notice 
there's no blemishes.

315
00:15:40,933 --> 00:15:43,900
There is a nice bin 
of good fruit.

316
00:15:44,000 --> 00:15:46,433
Besides oranges, 
the Baileys grow other citrus

317
00:15:46,533 --> 00:15:49,000
including lemons.

318
00:15:49,100 --> 00:15:50,833
But lemons 
are even more sensitive

319
00:15:50,933 --> 00:15:53,433
to frost than oranges.

320
00:15:53,533 --> 00:15:56,233
That means the Baileys 
are sometimes up all night

321
00:15:56,333 --> 00:15:58,766
with wind machines and sprayers 
that keep the fruit

322
00:15:58,866 --> 00:16:00,633
from freezing.

323
00:16:00,733 --> 00:16:02,300
I don't think 
the general public

324
00:16:02,400 --> 00:16:06,300
realizes how much work 
that has to be done:

325
00:16:06,400 --> 00:16:10,333
the processing and growing 
and getting the transportation

326
00:16:10,433 --> 00:16:14,300
to get the product 
to the market.

327
00:16:14,400 --> 00:16:16,366
Like any 
agricultural enterprise,

328
00:16:16,466 --> 00:16:18,666
there are elements 
of uncertainty.

329
00:16:18,766 --> 00:16:21,000
A citrus greening disease 
now seen in Florida groves

330
00:16:21,100 --> 00:16:23,100
has made its first 
ominous appearance

331
00:16:23,200 --> 00:16:24,700
in California.

332
00:16:24,800 --> 00:16:29,566
Cold weather and labor shortages 
can affect an entire season.

333
00:16:29,666 --> 00:16:33,200
And California water issues, 
shortages and drought

334
00:16:33,300 --> 00:16:37,066
impact agriculture 
across the Golden State.

335
00:16:37,166 --> 00:16:38,466
You gotta have the water.

336
00:16:38,566 --> 00:16:40,366
If you want crops, 
you gotta have water.

337
00:16:40,466 --> 00:16:42,500
And if you want food, 
you gotta have water.

338
00:16:42,600 --> 00:16:46,100
And without water, 
we aren't going to be farming.

339
00:16:46,200 --> 00:16:48,966
Still, the Baileys, 
their wives and children,

340
00:16:49,066 --> 00:16:51,400
will tell you 
it's a pretty good life.

341
00:16:51,500 --> 00:16:54,200
Working the land 
is part of this family's legacy,

342
00:16:54,300 --> 00:16:58,833
looking ahead to the next crop 
and the next generation.

343
00:16:58,933 --> 00:17:01,866
I feel proud 
that my grandfather

344
00:17:01,966 --> 00:17:03,533
established this,

345
00:17:03,633 --> 00:17:06,733
and my dad and my 
brothers and I (also.)

346
00:17:06,833 --> 00:17:08,966
It's been a family tradition.

347
00:17:09,066 --> 00:17:12,200
It's nice just to be out 
doin' a job

348
00:17:12,300 --> 00:17:15,666
and gettin' that job done.

349
00:17:15,766 --> 00:17:20,266
So hopefully, 
we can continue on.

350
00:17:20,366 --> 00:17:22,633
Navel orange trees 
came to California

351
00:17:22,733 --> 00:17:25,600
from Brazil in the late 1800's.

352
00:17:25,700 --> 00:17:28,733
Because they're seedless, 
every new navel orange tree

353
00:17:28,833 --> 00:17:41,933
starts as a graft 
from an existing tree.

354
00:17:42,033 --> 00:17:43,866
Hello, I'm Paul Robins.

355
00:17:43,966 --> 00:17:44,900
And here's something 
you may not have known

356
00:17:45,000 --> 00:17:45,833
about agriculture.

357
00:17:45,933 --> 00:17:46,633
Do you like popcorn?

358
00:17:46,733 --> 00:17:47,566
Do you like sweet corn?

359
00:17:47,666 --> 00:17:48,566
This?

360
00:17:48,666 --> 00:17:50,366
Or maybe 
those colorful ears of corn

361
00:17:50,466 --> 00:17:51,933
that you decorate your home 
with in the fall,

362
00:17:52,033 --> 00:17:53,066
around Thanksgiving?

363
00:17:53,166 --> 00:17:55,566
Maybe just the little tiny 
ears on the salad bar?

364
00:17:55,666 --> 00:17:58,233
Corn is king 
when it comes to agriculture

365
00:17:58,333 --> 00:17:59,433
in America.

366
00:17:59,533 --> 00:18:03,300
But in terms of plants as food, 
well, corn actually

367
00:18:03,400 --> 00:18:05,966
came fairly late to the party.

368
00:18:06,066 --> 00:18:08,533
That's because while corn 
is a common sight on farms

369
00:18:08,633 --> 00:18:11,966
around the world today, 
it was a brand new discovery

370
00:18:12,066 --> 00:18:14,333
some 7000 years ago.

371
00:18:14,433 --> 00:18:17,600
People living in central Mexico 
took a wild grass plant

372
00:18:17,700 --> 00:18:21,200
called Teosinte 
and started cultivating it.

373
00:18:21,300 --> 00:18:23,366
From there, 
Corn, by now it was

374
00:18:23,466 --> 00:18:25,300
called Maize , 
was on the move.

375
00:18:25,400 --> 00:18:27,500
It spread north 
to the American southwest

376
00:18:27,600 --> 00:18:29,433
and south as far as Peru.

377
00:18:29,533 --> 00:18:32,000
And when Columbus 
showed up in 1492,

378
00:18:32,100 --> 00:18:36,166
he discovered the New World, 
and he discovered corn.

379
00:18:36,266 --> 00:18:37,533
But not all corn is the same.

380
00:18:37,633 --> 00:18:39,766
Flint corn 
is that colorful stuff

381
00:18:39,866 --> 00:18:41,500
you see around Thanksgiving.

382
00:18:41,600 --> 00:18:43,900
Dent corn, 
also called field corn ,

383
00:18:44,000 --> 00:18:46,800
is used for livestock feed, 
various foods,

384
00:18:46,900 --> 00:18:50,000
and industrial products 
including ethanol.

385
00:18:50,100 --> 00:18:51,866
Sweet corn gets its name 
from its high sugar content,

386
00:18:51,966 --> 00:18:54,400
and its kernels 
are little softer

387
00:18:54,500 --> 00:18:56,566
so you can nibble it 
off the cob.

388
00:18:56,666 --> 00:18:58,133
And popcorn 
has a starchy center

389
00:18:58,233 --> 00:18:59,900
and a hard shell.

390
00:19:00,000 --> 00:19:01,200
Heat it up, 
and the moisture inside

391
00:19:01,300 --> 00:19:03,633
pops the shell 
and cooks the starchy stuff

392
00:19:03,733 --> 00:19:05,633
into those white puffy kernels.

393
00:19:05,733 --> 00:19:06,966
It's great with butter.

394
00:19:07,066 --> 00:19:08,366
And here's a fact for you!

395
00:19:08,466 --> 00:19:10,333
Some 60 years ago, 
popcorn became

396
00:19:10,433 --> 00:19:14,100
the first food 
ever successfully micro-waved.

397
00:19:14,200 --> 00:19:16,300
Yeah, scientists were working 
on the microwave oven.

398
00:19:16,400 --> 00:19:17,800
They tried some popcorn.

399
00:19:17,900 --> 00:19:20,166
It popped, 
and a whole new appliance

400
00:19:20,266 --> 00:19:21,200
was born.

401
00:19:21,300 --> 00:19:22,766
Since then no question, 
popcorn has become

402
00:19:22,866 --> 00:19:25,300
one of the most popular 
snack foods in the world.

403
00:19:25,400 --> 00:19:29,433
Americans alone eat more 
than 18 Billion quarts

404
00:19:29,533 --> 00:19:33,733
every year.

405
00:19:33,833 --> 00:19:35,366
Sometimes life takes 
an interesting

406
00:19:35,466 --> 00:19:37,033
and unexpected turn.

407
00:19:37,133 --> 00:19:38,400
It certainly did 
for the couple

408
00:19:38,500 --> 00:19:39,566
you're about to meet.

409
00:19:39,666 --> 00:19:41,500
That's because 
an unusual birthday gift

410
00:19:41,600 --> 00:19:46,566
took these folks 
down a Tennessee country road.

411
00:19:46,666 --> 00:19:51,033
♪ Sometimes this old farm 
seems like a long lost ♪

412
00:19:51,133 --> 00:19:53,233
♪ friend.... ♪

413
00:19:53,333 --> 00:19:55,166
Jim Tanner had no idea 
how prescient

414
00:19:55,266 --> 00:19:58,700
the words to this song would be 
until he and his wife Gayle....

415
00:19:58,800 --> 00:20:00,700
....there we go, there we go....

416
00:20:00,800 --> 00:20:02,900
....packed up everything 
they owned including nearly

417
00:20:03,000 --> 00:20:05,000
a dozen goats 
and moved from the hustle

418
00:20:05,100 --> 00:20:06,766
and bustle 
of northern California

419
00:20:06,866 --> 00:20:09,900
to the quiet solitude 
of middle Tennessee.

420
00:20:10,000 --> 00:20:11,500
Goats have been a part 
of Gayle's life

421
00:20:11,600 --> 00:20:13,366
after receiving one 
as a birthday present

422
00:20:13,466 --> 00:20:14,966
in her 20's.

423
00:20:15,066 --> 00:20:17,433
We knew the lifestyle 
we had with the goats.

424
00:20:17,533 --> 00:20:22,800
And such was going to be 
more and more limited.

425
00:20:22,900 --> 00:20:27,700
So it was time to go.

426
00:20:27,800 --> 00:20:29,333
It also came at a time 
when the Tanners

427
00:20:29,433 --> 00:20:31,366
were getting serious 
about breeding goats

428
00:20:31,466 --> 00:20:36,733
and creating 
an agricultural business.

429
00:20:36,833 --> 00:20:39,466
So they chose this remote spot 
with more than 100 acres

430
00:20:39,566 --> 00:20:42,200
of pastures, woods, 
and a babbling brook

431
00:20:42,300 --> 00:20:45,733
to build Bonnie Blue Farm .

432
00:20:45,833 --> 00:20:50,066
We owned property 
4 years before we moved here.

433
00:20:50,166 --> 00:20:53,233
So during those 4 years, 
we would come back periodically

434
00:20:53,333 --> 00:20:55,300
and work on this and that 
and the other thing.

435
00:20:55,400 --> 00:20:56,566
And it was kind of like 
our vacation.

436
00:20:56,666 --> 00:20:59,933
Typically we came back 
at Christmas time.

437
00:21:00,033 --> 00:21:02,966
So when the retired couple 
arrived for good in 1999,

438
00:21:03,066 --> 00:21:05,800
they first built this barn 
to house their goats.

439
00:21:05,900 --> 00:21:08,466
They then added Saanen 
and Nubian goats to the herd,

440
00:21:08,566 --> 00:21:10,400
the Saanens 
for their higher

441
00:21:10,500 --> 00:21:11,433
milk production,

442
00:21:11,533 --> 00:21:13,566
the Nubians 
for higher butterfat content.

443
00:21:13,666 --> 00:21:15,200
And with the larger herd 
in place,

444
00:21:15,300 --> 00:21:17,366
Gayle saw an opportunity.

445
00:21:17,466 --> 00:21:19,200
If you're going to have 
more goats,

446
00:21:19,300 --> 00:21:22,533
then you have to have something 
to do with the milk.

447
00:21:22,633 --> 00:21:24,400
And that's where this 
modern-day milking parlor

448
00:21:24,500 --> 00:21:27,633
comes into play.

449
00:21:27,733 --> 00:21:28,600
They had the milk.

450
00:21:28,700 --> 00:21:33,566
So why not make 
farmstead cheese?

451
00:21:33,666 --> 00:21:35,866
Gayle hand milks 
some of the goats.

452
00:21:35,966 --> 00:21:37,766
That liquid is placed 
in a small container

453
00:21:37,866 --> 00:21:39,900
which is later used 
to feed the baby goats

454
00:21:40,000 --> 00:21:43,666
called kids.

455
00:21:43,766 --> 00:21:46,200
The rest of the milk 
is collected by automatic pumps

456
00:21:46,300 --> 00:21:48,433
to cool for 72 hours.

457
00:21:48,533 --> 00:21:51,000
When it's time to make cheese, 
Jim transfers the milk

458
00:21:51,100 --> 00:21:53,733
out of the tank 
and into

459
00:21:53,833 --> 00:21:55,533
stainless steel containers 
that end up

460
00:21:55,633 --> 00:21:57,566
in the Tanner's Cheese Studio .

461
00:21:57,666 --> 00:22:00,633
The cheese studio machinery 
pasteurizes more than 40 gallons

462
00:22:00,733 --> 00:22:02,566
of goat milk at a time.

463
00:22:02,666 --> 00:22:04,600
Oh, you're going 
to hog it all!

464
00:22:04,700 --> 00:22:06,833
In the meantime, 
the Tanners handle the care

465
00:22:06,933 --> 00:22:08,800
and feeding of their herd.

466
00:22:08,900 --> 00:22:12,266
Gayle often walks around 
with her yellow wagon in tow.

467
00:22:12,366 --> 00:22:14,333
Are you guys ready?

468
00:22:14,433 --> 00:22:19,366
She puts out alfalfa hay, 
fills up feed bowls with grain,

469
00:22:19,466 --> 00:22:22,333
bottle feeds the kids, 
checks on the bucks

470
00:22:22,433 --> 00:22:24,766
across the creek, 
and with whatever time

471
00:22:24,866 --> 00:22:29,333
is left over, 
tends to the chickens.

472
00:22:29,433 --> 00:22:31,833
A friend came and visited 
who really wanted

473
00:22:31,933 --> 00:22:34,600
to get away 
from her desk job,

474
00:22:34,700 --> 00:22:36,300
to be a farmer.

475
00:22:36,400 --> 00:22:37,366
She says 
maybe you just trade in

476
00:22:37,466 --> 00:22:39,666
one set of stresses for another.

477
00:22:39,766 --> 00:22:41,433
But one role 
that doesn't stress her out

478
00:22:41,533 --> 00:22:43,933
is that of cheese maker 
extraordinaire .

479
00:22:44,033 --> 00:22:45,833
She's become pretty good 
at whipping up batches

480
00:22:45,933 --> 00:22:48,166
of now award winning 
goat's milk,

481
00:22:48,266 --> 00:22:51,400
feta, and raw milk cheeses.

482
00:22:51,500 --> 00:22:55,066
This is what we look for: 
the magic clean break

483
00:22:55,166 --> 00:22:56,566
as we call it.

484
00:22:56,666 --> 00:22:58,833
Using her cheese knife, 
Gayle separates the curd

485
00:22:58,933 --> 00:23:02,233
from the liquidy substance 
known as whey.

486
00:23:02,333 --> 00:23:05,700
It begins to take on 
a cottage cheese look.

487
00:23:05,800 --> 00:23:07,400
It's time consuming, 
and patience

488
00:23:07,500 --> 00:23:10,500
is a cheese maker's best friend.

489
00:23:10,600 --> 00:23:14,500
With the whey removed, 
the curds will drain overnight.

490
00:23:14,600 --> 00:23:16,500
These tubs 
will eventually be packaged

491
00:23:16,600 --> 00:23:19,800
as Feta Cheese.

492
00:23:19,900 --> 00:23:21,600
Bonnie Blue Farm 
turns out more than

493
00:23:21,700 --> 00:23:22,700
a half dozen products.

494
00:23:22,800 --> 00:23:25,133
They've become a favorite 
at area farmers markets.

495
00:23:25,233 --> 00:23:27,133
But Jim's marketing efforts 
have also produced

496
00:23:27,233 --> 00:23:30,433
a demand in Memphis 
and other parts of Tennessee.

497
00:23:30,533 --> 00:23:36,133
Where I go to demonstrate 
the cheese to a chef,

498
00:23:36,233 --> 00:23:39,000
I'm thinking 
of two or three of them,

499
00:23:39,100 --> 00:23:40,266
and they say 
this is the best feta

500
00:23:40,366 --> 00:23:41,866
I've ever had.

501
00:23:41,966 --> 00:23:43,266
Yeah, we've got 
to have this on our menu.

502
00:23:43,366 --> 00:23:44,466
And those are direct quotes.

503
00:23:44,566 --> 00:23:45,433
Gayle says the good feedback 
is a result of the work

504
00:23:45,533 --> 00:23:47,366
and care they put 
into their farm,

505
00:23:47,466 --> 00:23:50,166
their milk, and their cheese.

506
00:23:50,266 --> 00:23:51,533
The Tanners 
are always adding

507
00:23:51,633 --> 00:23:53,500
onto their property 
most of the time,

508
00:23:53,600 --> 00:23:55,500
in an effort to create 
a better product.

509
00:23:55,600 --> 00:23:57,866
And this right here 
is their latest project.

510
00:23:57,966 --> 00:23:59,933
It's called a cheese cave.

511
00:24:00,033 --> 00:24:01,933
It's still in the process 
of being built.

512
00:24:02,033 --> 00:24:04,633
But they had to blast a hole 
in the side of this hill

513
00:24:04,733 --> 00:24:09,700
to construct it.

514
00:24:09,800 --> 00:24:11,900
Custom-sized rocks 
are still being laid.

515
00:24:12,000 --> 00:24:16,200
And the 3 walk-in coolers 
have yet to be finished.

516
00:24:16,300 --> 00:24:18,533
Fresh air will be pumped in 
keeping the temperature

517
00:24:18,633 --> 00:24:21,900
at a cool 55 degrees: 
a perfect place to age

518
00:24:22,000 --> 00:24:24,666
Bonnie Blue's hard cheeses.

519
00:24:24,766 --> 00:24:28,666
The environment cheeses age in 
will make them better.

520
00:24:28,766 --> 00:24:30,700
They're pretty good already.

521
00:24:30,800 --> 00:24:33,366
But having that 
will set them apart.

522
00:24:33,466 --> 00:24:35,633
The Tanners joke 
if the cave doesn't work out,

523
00:24:35,733 --> 00:24:38,000
they'll simply live in it.

524
00:24:38,100 --> 00:24:39,533
They're fine 
with a modest,

525
00:24:39,633 --> 00:24:42,433
rural Tennessee lifestyle, 
one they can share

526
00:24:42,533 --> 00:24:45,333
with their good natured goats.

527
00:24:45,433 --> 00:24:50,266
That's why our trees 
are trimmed up so nice.

528
00:24:50,366 --> 00:24:51,633
And that's going 
to do it for this time.

529
00:24:51,733 --> 00:24:53,066
Thanks for traveling 
the country with us

530
00:24:53,166 --> 00:24:56,033
on this edition 
of America's Heartland .

531
00:24:56,133 --> 00:24:57,033
Thanks for joining us.

532
00:24:57,133 --> 00:24:59,000
I'm Jason Shoultz, 
and be sure to check out

533
00:24:59,100 --> 00:25:02,033
americasheartland.org. 
for more story information

534
00:25:02,133 --> 00:25:03,833
and video streaming.

535
00:25:03,933 --> 00:25:06,700
We'll see you next time.

536
00:25:06,800 --> 00:25:08,700
To order a copy 
of this broadcast,

537
00:25:08,800 --> 00:25:14,700
visit us online 
or call 1-888-814-3923.

538
00:25:14,800 --> 00:25:20,866
The cost is $14.95 
plus shipping.

539
00:25:20,966 --> 00:25:27,133
♪ You can see it in the eyes 
of every woman and man ♪

540
00:25:27,233 --> 00:25:33,000
♪ in America's Heartland 
living close to the land. ♪

541
00:25:33,100 --> 00:25:36,100
♪ There's a love 
for the country ♪

542
00:25:36,200 --> 00:25:39,100
♪ and a pride in the brand ♪

543
00:25:39,200 --> 00:25:48,866
♪ in America's Heartland living 
close, close to the land. ♪

544
00:25:48,966 --> 00:25:52,233
America's Heartland 
is made possible by....

545
00:25:53,233 --> 00:25:55,166
CropLife America. 
And it's member companies

546
00:25:55,266 --> 00:25:58,066
and associations in the 
crop protection industry

547
00:25:58,166 --> 00:26:03,100
including:

548
00:26:03,200 --> 00:26:07,166
The American Farm Bureau 
Foundation for Agriculture.

549
00:26:07,266 --> 00:26:11,333
More information at: 
agfoundation.org.

550
00:26:11,433 --> 00:26:15,666
Sacramento's proud to be 
America's Farm to Fork capital

551
00:26:15,766 --> 00:26:19,033
Visit: 
FarmtoFork.com

552
00:26:19,133 --> 00:26:25,533
♪