WEBVTT

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Hi, I'm Rob Stewart.

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Coming up, everything
you ever wanted to know

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about a versatile crop that
touches your life, every day.

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We're talking about a crop
that impacts something

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you're wearing, carrying,
maybe even cooking.

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It's all about cotton!

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We'll take you down South

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where cotton is king
for some farmers.

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And you may be surprised

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at the hard work that
goes into the harvest.

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And we'll travel
to North Carolina

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where cotton goes
from fiber to fabric.

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And what's the
connection between cotton,

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catfish and chicken?

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We'll take you to Texas

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where one chef says
without cotton,

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dinner at his restaurant
just wouldn't be the same.

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

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♪♪♪

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Narr: 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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Farm Credit -
financing agriculture

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and rural America since 1916.

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Farm Credit is
cooperatively owned

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by America's farmers
and ranchers.

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Learn more at
farmcredit.com.

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The Fund for
Agriculture Education -

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A fund created by KVIE
to support

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America's Heartland
programming.

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Contributors include
the following:

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

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♪♪♪ In America's Heartland,
livin' 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 ♪♪♪

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♪♪♪ Livin' close...
close to the land ♪♪♪

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♪♪♪

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Rob: There's no denying
that cotton is important

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in all of our lives-
just look in your closet.

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It's one of the most

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versatile fabrics
in the world.

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Cotton production,
processing, and sales

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generate more than a
hundred billion dollars

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each year to
the U.S. economy.

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Sarah Gardner says
it all starts

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with the crop in the field.

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Sarah: Come late summer across
much of the Southeast,

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you'll find cotton farmers
taking to the fields to

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bring in their crops of
fluffy white cotton.

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And here on
Jay Hardwick's farm

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near Newellton, Louisiana,
cotton production is

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all about growing more
while using less.

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Jay: We've made tremendous
progress over the years

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in terms of harvesting
efficiencies

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and our approach to it.

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Sarah: Jay will rotate
multiple crops on more

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than 7 thousand acres.

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That crop rotation
is important in

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marshalling equipment and
human resources utilizing

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science and technology
to maximize efficiency.

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Jay: The technology that's
going into crops to

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make them insect resistant.

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This is a huge opportunity
for agriculture because

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up to this point we've
had to use a tremendous

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amount of pesticides
to grow these crops.

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But now cotton is being grown
with far less pesticides,

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which should be comforting
to many, many people.

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Sarah: In the 1920s and
'30s, Boll Weevils

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exacted a heavy toll on
America's cotton crops.

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These days new pesticides

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and other eradication
programs have gone

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a long way in controlling
that insect population.

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The cotton planting to
harvest cycle here

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on the Hardwick farm
takes about 150 days.

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As part of the process,
Jay decides when to spray

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his plants with defoliant,
forcing the leaves to drop,

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and making his cotton
easier to harvest.

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Jay: What we're trying to do is
allow the cotton to open to

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where it's 60% of the bolls,
this is the fruit of the-

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of the cotton plant,
when that boll opens up

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and is a cotton like this
that's ready to be picked.

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We try to create a harvest
efficiency by opening up

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all the bolls so we
can pick at one time.

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Sarah: Okay and how do you
go about applying

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the chemical to the field?

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Jay: We use what are called a
ground rig, it's a tractor

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with a spray boom on it and
it's a self-contained cab

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the operator is in
a closed environment,

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so he doesn't come in contact
with any of the materials

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that we spray on the farm so
it's a very clean operation.

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♪♪♪

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Sarah: Jay, his family and
crew utilize technology

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in bringing in their harvest.

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Coordinating information
from that variety of sources

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means a more efficient use
of machinery and field time.

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Jay: Well the adoption of
new technologies

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like GPS equipment,
satellite systems,

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computer-based technology
and software, you know,

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the allure of it is
just so impressive,

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it's almost as if
you adopt this,

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you will have increased
opportunities.

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♪♪♪

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Sarah: Even with technology,

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a cotton harvest means
long hours in the fields...

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using specialized equipment

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to handle the picking
and transport.

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Jay: The front of the
picker are spindles

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and they're pointed
kind of like my fingers

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and they have
little notches on them

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and those notches
are rotating,

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and as they're rotating
around on a drum

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they're feeding the
cotton through that drum.

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And then we have a tractor

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that's tied to what
we call a boll buggy,

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a big basket on wheels that
comes through the field,

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comes up alongside
that cotton picker

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and then he waits and they
mechanically operate that

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and dump it into
that big basket.

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♪♪♪

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Sarah: A hydraulic cylinder
compresses the cotton

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until it's tight enough
to hold its shape.

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♪♪♪

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From the field, cotton will
be processed at a cotton gin.

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The large modules will
be fed into machines

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that clean and separate
the plant material.

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Combing devices pull the

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fluffy white fibers
from the plant and

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the seeds are collected for
later use in other products.

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Most of jay's crop residue
remains on the land:

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that "no-till approach"
provides organic matter

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that reduces erosion and
improves water retention.

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Marshall: I think they say
it takes 100 years

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to make one inch of topsoil

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so you have to be a good
steward to the land too,

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unless you don't plan on
farming here for very long.

06:22.333 --> 06:24.600 align:left position:10%,start line:83% size:80%
Sarah: And Jay is quick to point
out that improvements

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in plant varieties as
well as new techniques

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for fertilization and
pest management have given

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farmers a chance
to produce more while

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leaving a smaller
footprint on their land.

06:35.433 --> 06:37.233 align:left position:12.5%,start line:83% size:77.5%
Jay: There's not a whole lot of
land left so we gotta do

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a much better job with the
land that's available.

06:39.866 --> 06:43.766 align:left position:17.5%,start line:83% size:72.5%
It's our responsibility to
preserve it, protect it,

06:43.866 --> 06:46.300 align:left position:27.5%,start line:83% size:62.5%
but also make it as
efficient as possible

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knowing that the
next generation;

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we want to turn it
over to them

06:49.900 --> 06:51.166 align:left position:30%,start line:83% size:60%
so that they have
the opportunity

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not only to provide food
and fiber for their time

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but also to pass it
onto their children.

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♪♪♪

06:58.666 --> 07:00.033 align:left position:17.5%,start line:83% size:72.5%
Narr: Cotton production in
the United States

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began with the
colonists in Virginia.

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It then spread south
and west to Texas.

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When farmers began
irrigating crops,

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cotton production expanded
to Arizona and California.

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[sound of water dripping]

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Rob: So you've brought in the
cotton crop- what's next?

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Well, most of us
already know that

07:16.566 --> 07:19.100 align:left position:22.5%,start line:83% size:67.5%
the majority of cotton
gets made into cloth...

07:19.200 --> 07:21.800 align:left position:22.5%,start line:83% size:67.5%
maybe for that skirt or
dress shirt in your closet.

07:21.900 --> 07:24.366 align:left position:22.5%,start line:83% size:67.5%
But what happens after
those big bales

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come in from the field?
Well, our Jason Shoultz says

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[kitten meows]
before you make clothes,
you have to make yarn.

07:31.566 --> 07:34.733 align:left position:22.5%,start line:83% size:67.5%
Jason: Think about it.
T-Shirts, towels, all those

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white socks you own,
your favorite pair of jeans.

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Right now you're
probably wearing

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something made from cotton.

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Anderson: Well this company
was started in 1916

07:44.766 --> 07:48.900 align:left position:30%,start line:83% size:60%
and it started up
as a thread company

07:49.000 --> 07:53.433 align:left position:20%,start line:65% size:70%
and then in World War II,
it converted to yarn

07:53.533 --> 07:56.033 align:left position:22.5%,start line:65% size:67.5%
to make gabardine pants
for the military.

07:56.133 --> 07:58.666 align:left position:17.5%,start line:65% size:72.5%
Jason: Anderson Warlick is
the president and CEO

07:58.766 --> 08:01.266 align:left position:27.5%,start line:65% size:62.5%
of North Carolina's
Parkdale Mills.

08:01.366 --> 08:04.666 align:left position:17.5%,start line:65% size:72.5%
He's seen his company grow
from one plant in 1961-

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to 34 plants today.

08:07.166 --> 08:10.500 align:left position:12.5%,start line:65% size:77.5%
Anderson: Our company today is
gonna produce anywhere from

08:10.600 --> 08:16.066 align:left position:20%,start line:83% size:70%
900 million to a billion
pounds of yarn per year.

08:16.166 --> 08:17.400 align:left position:25%,start line:83% size:65%
Jason: This plant in
Mineral Springs

08:17.500 --> 08:20.166 align:left position:25%,start line:83% size:65%
spins customized yarn
for printable t-shirts.

08:20.266 --> 08:22.366 align:left position:22.5%,start line:83% size:67.5%
All of the cotton that
comes through these doors

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is selected for
specific characteristics

08:24.800 --> 08:27.800 align:left position:32.5%,start line:83% size:57.5%
like strength,
uniformity and color.

08:27.900 --> 08:31.466 align:left position:20%,start line:83% size:70%
Anderson: These bales are
500 pounds per bale

08:31.566 --> 08:33.900 align:left position:30%,start line:83% size:60%
and what we do is
we take this bale

08:34.000 --> 08:36.633 align:left position:20%,start line:83% size:70%
and we take the cover off
and we take the straps off.

08:36.733 --> 08:37.733 align:left position:15%,start line:89% size:75%
Jason: The bales are lined up

08:37.833 --> 08:40.466 align:left position:20%,start line:83% size:70%
under an automated feeder
that skims the tops-

08:40.566 --> 08:43.833 align:left position:25%,start line:83% size:65%
removing small tufts
of cotton as it goes.

08:43.933 --> 08:45.500 align:left position:15%,start line:83% size:75%
Anderson: What we're doing is
we're taking off of

08:45.600 --> 08:48.366 align:left position:17.5%,start line:89% size:72.5%
80 to 100 different bales,

08:48.466 --> 08:51.400 align:left position:27.5%,start line:83% size:62.5%
so we're trying to
blend out the variability

08:51.500 --> 08:54.500 align:left position:27.5%,start line:83% size:62.5%
that is inherent in
any bale of cotton.

08:54.600 --> 08:56.800 align:left position:32.5%,start line:83% size:57.5%
So by taking it
off of 80 to 100

08:56.900 --> 08:59.200 align:left position:30%,start line:83% size:60%
that we know the
characteristics of,

08:59.300 --> 09:04.233 align:left position:35%,start line:83% size:55%
we get a more
consistent blend.

09:04.333 --> 09:06.433 align:left position:12.5%,start line:83% size:77.5%
Jason: The tufts are delivered
to a machine that cleans

09:06.533 --> 09:09.533 align:left position:25%,start line:83% size:65%
and blends the cotton
into a homogenous mixture.

09:09.633 --> 09:12.133 align:left position:20%,start line:83% size:70%
From there, the rotating
cylinder will "comb"

09:12.233 --> 09:15.433 align:left position:20%,start line:83% size:70%
or "card" the tufts into
individual fibers.

09:15.533 --> 09:17.433 align:left position:12.5%,start line:83% size:77.5%
Anderson: What we're delivering
out the front are

09:17.533 --> 09:19.233 align:left position:30%,start line:83% size:60%
individual fibers
that are rope-

09:19.333 --> 09:21.666 align:left position:22.5%,start line:83% size:67.5%
in a ropelike structure
that we call sliver.

09:21.766 --> 09:24.466 align:left position:17.5%,start line:83% size:72.5%
Jason: Next, 6 strands are
combined into one

09:24.566 --> 09:25.833 align:left position:22.5%,start line:89% size:67.5%
in the drawing machine.

09:25.933 --> 09:28.233 align:left position:15%,start line:83% size:75%
Anderson: And what a drawing
process is intended to do

09:28.333 --> 09:31.033 align:left position:22.5%,start line:89% size:67.5%
is parallel the fibers.

09:31.133 --> 09:33.266 align:left position:27.5%,start line:83% size:62.5%
Get them from being
individual fibers

09:33.366 --> 09:37.133 align:left position:27.5%,start line:83% size:62.5%
to aligning them...
side-by-side.

09:37.233 --> 09:38.633 align:left position:27.5%,start line:83% size:62.5%
Jason: There's one
last step before

09:38.733 --> 09:41.500 align:left position:30%,start line:83% size:60%
individual cotton
strands become yarn:

09:41.600 --> 09:44.833 align:left position:15%,start line:83% size:75%
they will be twisted together
for strength and stability.

09:44.933 --> 09:47.333 align:left position:20%,start line:83% size:70%
Anderson: Once we get 'em
parallel together,

09:47.433 --> 09:51.166 align:left position:27.5%,start line:83% size:62.5%
that machine uses a
rotor to spin the yarn

09:51.266 --> 09:54.933 align:left position:20%,start line:83% size:70%
and what we do is we put
those individual fibers

09:55.033 --> 09:59.766 align:left position:17.5%,start line:83% size:72.5%
in that rotor and add twist
and we can make a yarn.

09:59.866 --> 10:02.966 align:left position:12.5%,start line:83% size:77.5%
Jason: This machine then spins
and winds the yarn onto cones,

10:03.066 --> 10:06.366 align:left position:20%,start line:83% size:70%
wrapping it at more than
120 revolutions a minute.

10:06.466 --> 10:07.766 align:left position:12.5%,start line:89% size:77.5%
Anderson: It is forming a yarn

10:07.866 --> 10:10.200 align:left position:17.5%,start line:83% size:72.5%
and the easiest way for me
to describe this to you

10:10.300 --> 10:12.233 align:left position:22.5%,start line:83% size:67.5%
if you're not familiar
with a machine like this,

10:12.333 --> 10:15.500 align:left position:15%,start line:83% size:75%
it's like throwing something
onto the end of a tornado.

10:15.600 --> 10:17.933 align:left position:22.5%,start line:83% size:67.5%
And what we're throwing
onto the end of a tornado

10:18.033 --> 10:20.033 align:left position:27.5%,start line:83% size:62.5%
is not a trailer or
busses or things,

10:20.133 --> 10:22.266 align:left position:17.5%,start line:89% size:72.5%
but it's individual fiber.

10:22.366 --> 10:24.733 align:left position:15%,start line:83% size:75%
Jason: Cotton yarn which will
then be packed, wrapped

10:24.833 --> 10:27.500 align:left position:20%,start line:83% size:70%
and shipped to a company
that uses the material

10:27.600 --> 10:30.166 align:left position:30%,start line:83% size:60%
to knit or weave
into t-shirts.

10:31.366 --> 10:33.933 align:left position:20%,start line:83% size:70%
But cotton goes into much
more than just clothes.

10:34.033 --> 10:36.466 align:left position:25%,start line:83% size:65%
In 2007, the company
acquired a firm

10:36.566 --> 10:40.633 align:left position:27.5%,start line:83% size:62.5%
making cotton-based
consumer products.

10:40.733 --> 10:44.300 align:left position:17.5%,start line:83% size:72.5%
Anderson: Other uses in our
company would be cotton balls.

10:44.400 --> 10:47.866 align:left position:15%,start line:83% size:75%
We take the by-product waste
that we take out of the yarn

10:47.966 --> 10:50.033 align:left position:25%,start line:83% size:65%
and we bleach it and
we make a cotton ball,

10:50.133 --> 10:53.133 align:left position:32.5%,start line:83% size:57.5%
a cotton swab,
or a make-up pad.

10:53.233 --> 10:55.633 align:left position:12.5%,start line:65% size:77.5%
Jason: The U.S. Cotton Plant in
Charlotte, North Carolina

10:55.733 --> 11:00.233 align:left position:17.5%,start line:65% size:72.5%
recycles and re-uses cotton
that didn't make it into yarn

11:00.333 --> 11:02.633 align:left position:20%,start line:83% size:70%
The production techniques
release cotton's

11:02.733 --> 11:05.233 align:left position:27.5%,start line:83% size:62.5%
natural softness in
items most of us

11:05.333 --> 11:07.600 align:left position:25%,start line:83% size:65%
find in our bathrooms
or medicine chests.

11:07.700 --> 11:10.800 align:left position:15%,start line:83% size:75%
Anderson: We are the largest
user in this country of cotton

11:10.900 --> 11:14.433 align:left position:15%,start line:83% size:75%
so it's very, very important
that farmers are growing

11:14.533 --> 11:17.266 align:left position:22.5%,start line:83% size:67.5%
plenty of it so that we
have a lot to choose from

11:17.366 --> 11:19.500 align:left position:22.5%,start line:83% size:67.5%
but its also important
that we work together,

11:19.600 --> 11:22.500 align:left position:20%,start line:83% size:70%
work together to improve
production practices,

11:22.600 --> 11:24.466 align:left position:30%,start line:83% size:60%
work together to
improve quality,

11:24.566 --> 11:27.066 align:left position:30%,start line:83% size:60%
look at different
varieties of cotton.

11:27.166 --> 11:29.366 align:left position:17.5%,start line:83% size:72.5%
Jason: The mills here use a
significant portion

11:29.466 --> 11:32.333 align:left position:22.5%,start line:83% size:67.5%
of all the cotton grown
in the United States.

11:32.433 --> 11:34.266 align:left position:25%,start line:83% size:65%
And their additional
production facilities

11:34.366 --> 11:36.966 align:left position:30%,start line:83% size:60%
in Latin America
add to the supply...

11:37.066 --> 11:39.833 align:left position:30%,start line:83% size:60%
of products sold
at home and abroad.

11:39.933 --> 11:40.766 align:left position:15%,start line:89% size:75%
Anderson: I think cotton is a

11:40.866 --> 11:42.966 align:left position:22.5%,start line:83% size:67.5%
very important product
for the world.

11:43.066 --> 11:45.600 align:left position:17.5%,start line:89% size:72.5%
Cotton employs a lot folks,

11:45.700 --> 11:48.033 align:left position:22.5%,start line:83% size:67.5%
gives a lot of people a
lot of great opportunities,

11:48.133 --> 11:50.866 align:left position:25%,start line:83% size:65%
and it's a wonderful
product for the consumer.

11:50.966 --> 11:53.700 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

11:53.800 --> 11:55.433 align:left position:25%,start line:83% size:65%
Narr: We think about
blue jeans as a

11:55.533 --> 11:58.500 align:left position:17.5%,start line:83% size:72.5%
totally American invention,
but the cotton material

11:58.600 --> 12:02.566 align:left position:20%,start line:83% size:70%
they're made from, denim,
was first created in France.

12:02.666 --> 12:03.633 align:left position:20%,start line:89% size:70%
Brought to this country,

12:03.733 --> 12:05.933 align:left position:25%,start line:83% size:65%
it was made into work
pants by Levi Strauss.

12:06.033 --> 12:10.100 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

12:10.200 --> 12:12.866 align:left position:15%,start line:65% size:75%
Rob: Alright, let's spin off,
no pun intended,

12:12.966 --> 12:15.266 align:left position:20%,start line:65% size:70%
in a couple of directions
that take cotton

12:15.366 --> 12:18.000 align:left position:25%,start line:65% size:65%
far from the world of
clothing or blue jeans.

12:18.100 --> 12:20.966 align:left position:30%,start line:83% size:60%
A cotton gin will
separate the seeds

12:21.066 --> 12:22.500 align:left position:22.5%,start line:89% size:67.5%
from the cotton fiber.

12:22.600 --> 12:25.566 align:left position:20%,start line:83% size:70%
While the fiber is making
its way into clothing,

12:25.666 --> 12:29.966 align:left position:15%,start line:71% size:75%
those cotton seeds are taking
a very different direction.

12:30.066 --> 12:33.800 align:left position:20%,start line:65% size:70%
Welcome to the Lone Star
State, where cotton is king.

12:33.900 --> 12:35.400 align:left position:17.5%,start line:71% size:72.5%
Texas produces more cotton

12:35.500 --> 12:37.500 align:left position:25%,start line:83% size:65%
than any other state
in the nation.

12:37.600 --> 12:40.266 align:left position:30%,start line:83% size:60%
And here at PYCO
Industries in Lubbock,

12:40.366 --> 12:43.966 align:left position:20%,start line:83% size:70%
cottonseed is the primary
focus of their business.

12:44.066 --> 12:47.200 align:left position:17.5%,start line:83% size:72.5%
Robert: For years they had
cottonseed as a waste product

12:47.300 --> 12:50.533 align:left position:22.5%,start line:65% size:67.5%
There was a time when-
when it was given away

12:50.633 --> 12:53.233 align:left position:30%,start line:65% size:60%
and people didn't
need it for anything

12:53.333 --> 12:55.366 align:left position:25%,start line:83% size:65%
'til they figured out
that it had the oil in it.

12:55.466 --> 12:57.600 align:left position:25%,start line:89% size:65%
[sound of machinery]

12:57.700 --> 12:59.600 align:left position:25%,start line:83% size:65%
Rob: It can easily be
said that PYCO is

12:59.700 --> 13:02.800 align:left position:20%,start line:83% size:70%
"squeezing out a profit"
from cottonseed.

13:02.900 --> 13:06.900 align:left position:17.5%,start line:83% size:72.5%
This Texas firm is owned by
sixty cotton gin cooperatives

13:07.000 --> 13:09.300 align:left position:25%,start line:83% size:65%
and specializes in a
range of seed offerings

13:09.400 --> 13:12.433 align:left position:32.5%,start line:83% size:57.5%
made from that
one time waste product.

13:12.533 --> 13:16.266 align:left position:15%,start line:65% size:75%
Ronnie: Right now, our oil on
the crushed products

13:16.366 --> 13:19.033 align:left position:20%,start line:65% size:70%
carries about 53 percent
of our sales dollars.

13:19.133 --> 13:20.100 align:left position:22.5%,start line:83% size:67.5%
Robert: Out of a ton of
cottonseed

13:20.200 --> 13:22.600 align:left position:32.5%,start line:83% size:57.5%
you make about
320 pounds of oil.

13:22.700 --> 13:27.600 align:left position:15%,start line:89% size:75%
And so, we will crank out...

13:27.700 --> 13:30.133 align:left position:35%,start line:83% size:55%
we make about
720,000 pounds a day.

13:30.233 --> 13:32.700 align:left position:25%,start line:89% size:65%
[metal lever squeaks]

13:32.800 --> 13:35.433 align:left position:15%,start line:83% size:75%
Rob: Almost around the clock,
dozens of big rigs

13:35.533 --> 13:39.566 align:left position:30%,start line:83% size:60%
deliver loads of
cottonseed from the gins.

13:39.666 --> 13:43.733 align:left position:17.5%,start line:83% size:72.5%
First stop... machines that
clean debris from the seed.

13:43.833 --> 13:47.000 align:left position:20%,start line:65% size:70%
Doug: When we clean it we
remove basically everything,

13:47.100 --> 13:49.700 align:left position:17.5%,start line:65% size:72.5%
all the foreign matter with
the exception of the seed.

13:49.800 --> 13:53.800 align:left position:15%,start line:71% size:75%
Sticks, rocks, metal, burrs.

13:53.900 --> 13:59.000 align:left position:15%,start line:83% size:75%
Anything that's come into the
plant that's not the seed.

13:59.100 --> 14:01.133 align:left position:20%,start line:83% size:70%
Rob: The seed then heads
to stripping machines

14:01.233 --> 14:02.933 align:left position:25%,start line:89% size:65%
called "de-linters".

14:03.033 --> 14:04.533 align:left position:17.5%,start line:89% size:72.5%
They remove the tiny fibers

14:04.633 --> 14:08.300 align:left position:30%,start line:83% size:60%
of leftover lint
found on the seed.

14:08.400 --> 14:11.733 align:left position:17.5%,start line:83% size:72.5%
That collected "lint" ends
up being used in everything

14:11.833 --> 14:14.900 align:left position:22.5%,start line:83% size:67.5%
from mattress stuffing
to food products.

14:15.000 --> 14:18.066 align:left position:17.5%,start line:83% size:72.5%
Robert: And they're used in
differing industries

14:18.166 --> 14:23.533 align:left position:17.5%,start line:83% size:72.5%
from papers to currency and
also made into cellulose,

14:23.633 --> 14:25.966 align:left position:17.5%,start line:89% size:72.5%
which is used in plastics,

14:26.066 --> 14:28.766 align:left position:37.5%,start line:83% size:52.5%
TV screens,
different things like that.

14:28.866 --> 14:31.866 align:left position:17.5%,start line:83% size:72.5%
Rob: By now the seeds look
like just what they are...

14:31.966 --> 14:34.133 align:left position:17.5%,start line:89% size:72.5%
black hulled cotton seeds.

14:34.233 --> 14:35.900 align:left position:30%,start line:89% size:60%
So... next step?

14:36.000 --> 14:39.500 align:left position:20%,start line:83% size:70%
These machines crack open
and separate the hull

14:39.600 --> 14:41.433 align:left position:15%,start line:89% size:75%
from the "meat" of the seed.

14:41.533 --> 14:43.566 align:left position:15%,start line:83% size:75%
Robert: Hulls are used in the
cattle feeding business.

14:43.666 --> 14:46.300 align:left position:20%,start line:83% size:70%
It's a roughage, they use
that in the feed yard.

14:46.400 --> 14:47.766 align:left position:27.5%,start line:83% size:62.5%
Rob: The remaining
"heart" of the seed

14:47.866 --> 14:51.633 align:left position:20%,start line:89% size:70%
is smashed into flakes...

14:51.733 --> 14:53.766 align:left position:35%,start line:83% size:55%
...heated and
pressure treated

14:53.866 --> 14:58.066 align:left position:30%,start line:83% size:60%
into oily pellets
called collets.

14:58.166 --> 15:00.100 align:left position:27.5%,start line:83% size:62.5%
Those pellets pass
through a machine

15:00.200 --> 15:03.366 align:left position:22.5%,start line:83% size:67.5%
which finally separates
the oil from the meal.

15:03.466 --> 15:06.333 align:left position:15%,start line:83% size:75%
Robert: We'll make about 900
pounds of cottonseed meal

15:06.433 --> 15:07.566 align:left position:25%,start line:89% size:65%
out of a ton of seed.

15:07.666 --> 15:09.900 align:left position:17.5%,start line:89% size:72.5%
And that's for cattle feed.

15:10.000 --> 15:14.100 align:left position:22.5%,start line:83% size:67.5%
It's a great protein...
41 percent protein.

15:14.200 --> 15:15.333 align:left position:25%,start line:89% size:65%
Rob: As for the oil.

15:15.433 --> 15:18.066 align:left position:20%,start line:59% size:70%
Shipped by rail, it goes
through one more process

15:18.166 --> 15:20.300 align:left position:30%,start line:59% size:60%
before being sold
for consumer use

15:20.400 --> 15:24.133 align:left position:27.5%,start line:59% size:62.5%
in everything from
salad oil to frying fats.

15:24.233 --> 15:27.000 align:left position:12.5%,start line:83% size:77.5%
Ronnie: We have a market place
that goes pretty much

15:27.100 --> 15:29.266 align:left position:20%,start line:89% size:70%
East Coast to West Coast.

15:29.366 --> 15:31.800 align:left position:15%,start line:83% size:75%
We have some potato chippers
that are on the East Coast

15:31.900 --> 15:34.500 align:left position:22.5%,start line:83% size:67.5%
that use quite a bit of
oil in making potato chips.

15:34.600 --> 15:39.066 align:left position:15%,start line:83% size:75%
And the Bay Area likes it for
the wok frying and so forth

15:39.166 --> 15:41.533 align:left position:20%,start line:83% size:70%
because of the attributes
that our oil has.

15:41.633 --> 15:44.166 align:left position:25%,start line:83% size:65%
Robert: Cottonseed is
your daily life.

15:44.266 --> 15:45.733 align:left position:27.5%,start line:83% size:62.5%
And that's kind of
what we look at.

15:45.833 --> 15:48.066 align:left position:27.5%,start line:83% size:62.5%
It's in everything
that we do.

15:48.166 --> 15:51.033 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

15:51.133 --> 15:52.400 align:left position:15%,start line:89% size:75%
Narr: An average cotton fiber

15:52.500 --> 15:54.466 align:left position:30%,start line:83% size:60%
is slightly more
than one inch long.

15:54.566 --> 15:56.900 align:left position:35%,start line:83% size:55%
That fiber is
a single cell...

15:57.000 --> 15:59.500 align:left position:20%,start line:83% size:70%
one of the largest cells
found in the plant kingdom.

15:59.600 --> 16:01.600 align:left position:32.5%,start line:83% size:57.5%
One other fact-
cotton can absorb more

16:01.700 --> 16:03.533 align:left position:30%,start line:83% size:60%
than 20 times its
weight in water.

16:04.900 --> 16:07.966 align:left position:17.5%,start line:83% size:72.5%
Rob: Cotton is grown across
the country from Alabama to

16:08.066 --> 16:11.866 align:left position:17.5%,start line:83% size:72.5%
California and it's a crop
with a long growing season.

16:11.966 --> 16:14.133 align:left position:25%,start line:83% size:65%
Planting in Texas can
begin in early spring,

16:14.233 --> 16:16.500 align:left position:25%,start line:83% size:65%
but cotton may not be
planted until June in

16:16.600 --> 16:18.200 align:left position:17.5%,start line:89% size:72.5%
other parts of the country.

16:18.300 --> 16:20.633 align:left position:27.5%,start line:83% size:62.5%
Sarah Gardner says,
cotton farmers aside,

16:20.733 --> 16:24.400 align:left position:20%,start line:83% size:70%
some other folks are busy
with the crop year round.

16:24.500 --> 16:27.133 align:left position:22.5%,start line:83% size:67.5%
Sarah: Cotton and cows
seem an unlikely pairing

16:27.233 --> 16:28.866 align:left position:15%,start line:89% size:75%
when it comes to agriculture,

16:28.966 --> 16:31.066 align:left position:32.5%,start line:65% size:57.5%
but here on the
Kleinpeter Dairy Farm

16:31.166 --> 16:32.833 align:left position:17.5%,start line:71% size:72.5%
in South Central Louisiana,

16:32.933 --> 16:35.466 align:left position:25%,start line:83% size:65%
cotton has become an
essential ingredient in the

16:35.566 --> 16:38.533 align:left position:20%,start line:83% size:70%
production of the farm's
milk and other products.

16:38.633 --> 16:41.700 align:left position:25%,start line:83% size:65%
A century back, Jeff
Kleinpeter's ancestors

16:41.800 --> 16:43.966 align:left position:35%,start line:83% size:55%
raised cotton
on this very land-

16:44.066 --> 16:47.466 align:left position:17.5%,start line:83% size:72.5%
pulling the fibers from the
plant in their own cotton gin

16:47.566 --> 16:48.733 align:left position:17.5%,start line:89% size:72.5%
and then looking for a way

16:48.833 --> 16:51.433 align:left position:27.5%,start line:83% size:62.5%
to use the leftover
seeds and hulls.

16:51.533 --> 16:52.700 align:left position:30%,start line:83% size:60%
Jeff, it was your
great-grandfather

16:52.800 --> 16:55.066 align:left position:17.5%,start line:83% size:72.5%
who started feeding cattle
cottonseed, isn't that right?

16:55.166 --> 16:59.066 align:left position:25%,start line:65% size:65%
Jeff: That's correct.
He hated to waste anything.

16:59.166 --> 17:03.000 align:left position:22.5%,start line:65% size:67.5%
We had a steam-powered
cotton gin in Louisiana and

17:03.100 --> 17:06.600 align:left position:20%,start line:83% size:70%
the waste product was the
cottonseed and he was told

17:06.700 --> 17:09.766 align:left position:22.5%,start line:83% size:67.5%
by a LSU professor that
if we fed that to cows,

17:09.866 --> 17:11.733 align:left position:27.5%,start line:83% size:62.5%
we'd have the best
milk in the world.

17:11.833 --> 17:13.533 align:left position:30%,start line:89% size:60%
That was in 1910.

17:13.633 --> 17:14.966 align:left position:15%,start line:89% size:75%
Sarah: Today, a large portion

17:15.066 --> 17:17.233 align:left position:25%,start line:83% size:65%
of all the cottonseed
produced in the U.S.

17:17.333 --> 17:20.666 align:left position:20%,start line:83% size:70%
is added to the feed mix
of cattle and dairy cows.

17:20.766 --> 17:23.766 align:left position:22.5%,start line:83% size:67.5%
The makeup of the meal,
seeds and hulls adds

17:23.866 --> 17:27.066 align:left position:22.5%,start line:83% size:67.5%
digestible protein and
fiber to their diets.

17:27.166 --> 17:29.166 align:left position:10%,start line:83% size:80%
Now when I look at the feed down
here on the ground,

17:29.266 --> 17:31.900 align:left position:22.5%,start line:83% size:67.5%
I can't see cottonseed
but it's in there.

17:32.000 --> 17:33.466 align:left position:27.5%,start line:89% size:62.5%
It's a mix, right?

17:33.566 --> 17:34.500 align:left position:25%,start line:89% size:65%
Jeff: It's in there.

17:34.600 --> 17:37.866 align:left position:27.5%,start line:83% size:62.5%
It's mixed up with-
with the feed itself.

17:37.966 --> 17:40.600 align:left position:15%,start line:89% size:75%
That's an actual cottonseed,

17:40.700 --> 17:44.366 align:left position:25%,start line:83% size:65%
just like the end of
a Q-tip and we fix it-

17:44.466 --> 17:46.200 align:left position:27.5%,start line:83% size:62.5%
dip it in there and
mix it in there

17:46.300 --> 17:48.366 align:left position:22.5%,start line:83% size:67.5%
and fix it up for these
girls and the higher a

17:48.466 --> 17:50.500 align:left position:15%,start line:89% size:75%
protein diet we put them on,

17:50.600 --> 17:53.333 align:left position:27.5%,start line:83% size:62.5%
the higher the fat
content on the milk

17:53.433 --> 17:55.166 align:left position:17.5%,start line:83% size:72.5%
and the better the quality
of the milk will be

17:55.266 --> 17:56.966 align:left position:25%,start line:89% size:65%
for taste and texture

17:57.066 --> 18:00.766 align:left position:17.5%,start line:83% size:72.5%
so we've been feeding it to
our cows ever since 1910.

18:00.866 --> 18:01.800 align:left position:15%,start line:89% size:75%
Sarah: While the Kleinpeters

18:01.900 --> 18:04.300 align:left position:25%,start line:83% size:65%
get their cottonseed
from outside sources,

18:04.400 --> 18:06.866 align:left position:17.5%,start line:83% size:72.5%
they grow other ingredients
like rye grass

18:06.966 --> 18:08.700 align:left position:22.5%,start line:89% size:67.5%
right on the property.

18:08.800 --> 18:10.766 align:left position:20%,start line:83% size:70%
Jeff: We're mixing seven
different ingredients for

18:10.866 --> 18:14.533 align:left position:15%,start line:83% size:75%
these cows so we really have
to give them a balanced diet,

18:14.633 --> 18:16.733 align:left position:32.5%,start line:83% size:57.5%
not only to get
great milk production

18:16.833 --> 18:19.466 align:left position:20%,start line:83% size:70%
but we need to take care
of this animal as well,

18:19.566 --> 18:22.500 align:left position:22.5%,start line:83% size:67.5%
keep her healthy for as
long as we can keep her

18:22.600 --> 18:25.200 align:left position:22.5%,start line:83% size:67.5%
because she's an asset
to our family business.

18:25.300 --> 18:27.300 align:left position:12.5%,start line:83% size:77.5%
Sarah: There's another approach
to dairy production here

18:27.400 --> 18:29.533 align:left position:32.5%,start line:83% size:57.5%
that most of us
never think about.

18:29.633 --> 18:32.800 align:left position:27.5%,start line:83% size:62.5%
The farm's 700 cows
get milked in a parlor

18:32.900 --> 18:35.366 align:left position:20%,start line:89% size:70%
where quiet is essential.

18:35.466 --> 18:36.700 align:left position:27.5%,start line:83% size:62.5%
Jeff: Quiet in the
milking parlor

18:36.800 --> 18:39.333 align:left position:32.5%,start line:83% size:57.5%
means a cow is
gonna be relaxed,

18:39.433 --> 18:41.266 align:left position:32.5%,start line:83% size:57.5%
she's gonna let
down more milk,

18:41.366 --> 18:42.966 align:left position:15%,start line:89% size:75%
she's gonna milk out better,

18:43.066 --> 18:45.400 align:left position:22.5%,start line:83% size:67.5%
she's gonna give better
quality milk for us

18:45.500 --> 18:47.300 align:left position:25%,start line:83% size:65%
and we believe that's
the right thing to do,

18:47.400 --> 18:50.266 align:left position:20%,start line:83% size:70%
not only for the cow but
for our customers as well.

18:50.366 --> 18:52.466 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

18:52.566 --> 18:53.600 align:left position:12.5%,start line:89% size:77.5%
Sarah: In addition to the milk,

18:53.700 --> 18:55.933 align:left position:32.5%,start line:83% size:57.5%
cream and other
fluid dairy products,

18:56.033 --> 18:57.900 align:left position:25%,start line:83% size:65%
the Kleinpeters have
added ice cream

18:58.000 --> 18:59.766 align:left position:27.5%,start line:83% size:62.5%
to their production
line in a bid to

18:59.866 --> 19:03.333 align:left position:22.5%,start line:83% size:67.5%
expand their operation
outside the immediate area.

19:03.433 --> 19:05.600 align:left position:10%,start line:83% size:80%
Jeff: Well, we ship our milk and
dairy products and ice cream

19:05.700 --> 19:07.700 align:left position:22.5%,start line:89% size:67.5%
to all of Louisiana and

19:07.800 --> 19:09.833 align:left position:22.5%,start line:83% size:67.5%
part of the Gulf coast
of Mississippi

19:09.933 --> 19:13.000 align:left position:22.5%,start line:83% size:67.5%
and we're looking into
Texas at this point in time

19:13.100 --> 19:15.966 align:left position:20%,start line:83% size:70%
so during the recession,
for our company to be growing

19:16.066 --> 19:17.933 align:left position:17.5%,start line:89% size:72.5%
for me is a special thing.

19:18.033 --> 19:20.900 align:left position:12.5%,start line:83% size:77.5%
Sarah: And while the future is
on the family's radar screen,

19:21.000 --> 19:23.633 align:left position:15%,start line:83% size:75%
Jeff admits that the efforts
of those in the past

19:23.733 --> 19:26.500 align:left position:22.5%,start line:83% size:67.5%
really set the tone in
creating a farming operation

19:26.600 --> 19:30.633 align:left position:17.5%,start line:83% size:72.5%
that's sustainable today...
and tomorrow.

19:30.733 --> 19:33.866 align:left position:15%,start line:83% size:75%
Jeff: Sustainability is very
important in our industry.

19:33.966 --> 19:36.966 align:left position:27.5%,start line:83% size:62.5%
That's how we feed
cottonseeds today.

19:37.066 --> 19:40.566 align:left position:25%,start line:83% size:65%
It was a sustainable
practice back in 1910

19:40.666 --> 19:43.266 align:left position:25%,start line:83% size:65%
to feed something to
animals that would otherwise

19:43.366 --> 19:47.466 align:left position:17.5%,start line:83% size:72.5%
go to waste and that's how
we're still moving today,

19:47.566 --> 19:50.166 align:left position:22.5%,start line:83% size:67.5%
moving forward not only
in the dairy farm industry

19:50.266 --> 19:52.600 align:left position:27.5%,start line:83% size:62.5%
but in our process
and packaging as well.

19:52.700 --> 19:55.600 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

19:55.700 --> 19:58.533 align:left position:17.5%,start line:83% size:72.5%
Narr: We call U.S. currency
'paper money'

19:58.633 --> 20:00.466 align:left position:30%,start line:83% size:60%
but the bills are
actually a blend of

20:00.566 --> 20:03.866 align:left position:20%,start line:89% size:70%
75% cotton and 25% linen.

20:03.966 --> 20:05.600 align:left position:35%,start line:83% size:55%
Thousands of
100 dollar bills

20:05.700 --> 20:07.633 align:left position:30%,start line:83% size:60%
can be made from
one bale of cotton.

20:09.666 --> 20:11.766 align:left position:20%,start line:83% size:70%
Rob: We've traveled cross
country to share some stories

20:11.866 --> 20:15.366 align:left position:15%,start line:83% size:75%
about cotton and clothing...
even cattle feed.

20:15.466 --> 20:17.600 align:left position:22.5%,start line:83% size:67.5%
But the cottonseed oil
we mentioned earlier

20:17.700 --> 20:19.600 align:left position:15%,start line:89% size:75%
has long been a recipe staple

20:19.700 --> 20:23.333 align:left position:17.5%,start line:83% size:72.5%
in many kitchens across the
country and around the world.

20:23.433 --> 20:26.666 align:left position:22.5%,start line:83% size:67.5%
Jason Shoultz says the
cotton and cooking connection

20:26.766 --> 20:29.433 align:left position:22.5%,start line:83% size:67.5%
is especially important
to one restaurant

20:29.533 --> 20:30.666 align:left position:22.5%,start line:89% size:67.5%
in the Lone Star State.

20:30.766 --> 20:32.666 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

20:32.766 --> 20:36.433 align:left position:22.5%,start line:83% size:67.5%
Josh: Okay, today we've
got 150 people.

20:36.533 --> 20:39.533 align:left position:22.5%,start line:65% size:67.5%
We're gonna do catfish
and fried chicken.

20:39.633 --> 20:40.966 align:left position:12.5%,start line:71% size:77.5%
Jason: The day starts early at

20:41.066 --> 20:44.233 align:left position:17.5%,start line:65% size:72.5%
River Smith's Restaurant in
Lubbock, Texas where they're

20:44.333 --> 20:47.033 align:left position:20%,start line:83% size:70%
not only known for their
fried chicken and catfish,

20:47.133 --> 20:50.866 align:left position:15%,start line:83% size:75%
but also for their particular
method of cooking.

20:50.966 --> 20:53.033 align:left position:22.5%,start line:83% size:67.5%
Paul: We cook it in the
cottonseed oil at

20:53.133 --> 20:55.966 align:left position:25%,start line:65% size:65%
about 350 degrees for
about five minutes,

20:56.066 --> 20:57.433 align:left position:30%,start line:65% size:60%
and it comes out
golden brown

20:57.533 --> 20:59.800 align:left position:32.5%,start line:65% size:57.5%
and the flavor
is just unbelievable.

20:59.900 --> 21:02.633 align:left position:12.5%,start line:83% size:77.5%
Jason: Cottonseed oil has been
used for cooking since

21:02.733 --> 21:05.233 align:left position:22.5%,start line:83% size:67.5%
the 1880s and was a key
ingredient in some of

21:05.333 --> 21:08.533 align:left position:25%,start line:83% size:65%
the first shortening
products sold worldwide.

21:08.633 --> 21:11.433 align:left position:20%,start line:83% size:70%
Today, the oil is used in
salad oil, mayonnaise,

21:11.533 --> 21:14.133 align:left position:17.5%,start line:83% size:72.5%
baked goods and snack foods
like potato chips.

21:14.233 --> 21:16.933 align:left position:22.5%,start line:83% size:67.5%
Since Texas is a major
cotton growing state,

21:17.033 --> 21:19.466 align:left position:35%,start line:83% size:55%
Paul sees his
culinary approach as

21:19.566 --> 21:21.833 align:left position:20%,start line:89% size:70%
supporting local farmers.

21:21.933 --> 21:22.966 align:left position:10%,start line:89% size:80%
Paul: When my customers come in,

21:23.066 --> 21:24.733 align:left position:30%,start line:83% size:60%
they ask where my
products come from,

21:24.833 --> 21:26.900 align:left position:20%,start line:83% size:70%
I can tell them it comes
from the South Plains.

21:27.000 --> 21:29.400 align:left position:32.5%,start line:83% size:57.5%
I know that my
farmers did that.

21:29.500 --> 21:32.766 align:left position:30%,start line:83% size:60%
And two, y'know,
it's helping the people

21:32.866 --> 21:34.700 align:left position:30%,start line:83% size:60%
that are in here
buying food from me.

21:34.800 --> 21:36.700 align:left position:25%,start line:83% size:65%
Y'know, and if I can
keep them in business,

21:36.800 --> 21:38.266 align:left position:27.5%,start line:83% size:62.5%
then they're gonna
keep me in business.

21:38.366 --> 21:41.400 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

21:41.500 --> 21:43.733 align:left position:17.5%,start line:83% size:72.5%
Josh: Okay guys, let's go!
We're ready to go!

21:43.833 --> 21:48.066 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

21:48.166 --> 21:49.566 align:left position:20%,start line:83% size:70%
Jason: A good portion of
Paul's business is

21:49.666 --> 21:51.966 align:left position:25%,start line:83% size:65%
catering to community
activities in Lubbock

21:52.066 --> 21:54.466 align:left position:20%,start line:89% size:70%
and the surrounding area.

21:54.566 --> 21:57.233 align:left position:20%,start line:83% size:70%
He has a fitting customer
on this late summer morning-

21:57.333 --> 21:59.633 align:left position:30%,start line:83% size:60%
cooking for some
150 cotton growers

21:59.733 --> 22:02.366 align:left position:22.5%,start line:83% size:67.5%
at an annual cotton gin
co-op meeting.

22:02.466 --> 22:06.933 align:left position:47.5%,start line:71% size:42.5%
♪♪♪

22:07.033 --> 22:10.866 align:left position:17.5%,start line:83% size:72.5%
Once the buffet line is set
the cooking gets underway.

22:10.966 --> 22:13.233 align:left position:17.5%,start line:83% size:72.5%
More than a hundred pounds
of chicken pieces along

22:13.333 --> 22:18.266 align:left position:20%,start line:83% size:70%
with catfish fillets are
deep-fried to a golden brown.

22:18.366 --> 22:19.700 align:left position:22.5%,start line:83% size:67.5%
Josh: Once you pull it
out of this batter,

22:19.800 --> 22:21.666 align:left position:25%,start line:83% size:65%
you want to knock any
excess batter off,

22:21.766 --> 22:23.066 align:left position:20%,start line:89% size:70%
pat it a couple of times.

22:23.166 --> 22:24.900 align:left position:25%,start line:83% size:65%
That'll also flatten
your fish out.

22:25.000 --> 22:28.133 align:left position:15%,start line:83% size:75%
Jason: As with everything in
cooking, timing is essential

22:28.233 --> 22:30.866 align:left position:30%,start line:83% size:60%
to delivering the
product to your plate.

22:30.966 --> 22:32.966 align:left position:20%,start line:83% size:70%
Josh: You can see on this
chicken right here,

22:33.066 --> 22:37.100 align:left position:32.5%,start line:83% size:57.5%
coming out to a
nice golden brown...

22:37.200 --> 22:39.666 align:left position:32.5%,start line:83% size:57.5%
You can see how
crunchy the outside is.

22:39.766 --> 22:44.200 align:left position:15%,start line:65% size:75%
And the inside, we cooked to
the right temperature,

22:44.300 --> 22:46.766 align:left position:30%,start line:65% size:60%
it's still gonna
have all the juice

22:46.866 --> 22:48.366 align:left position:30%,start line:65% size:60%
and all the taste
that it needs to have.

22:48.466 --> 22:50.500 align:left position:47.5%,start line:71% size:42.5%
♪♪♪

22:50.600 --> 22:53.466 align:left position:10%,start line:83% size:80%
Jason: Once the cottonseed fried
food is ready for the table.

22:53.566 --> 22:55.700 align:left position:15%,start line:89% size:75%
Josh: Yes sir, we are ready.

22:55.800 --> 22:58.900 align:left position:15%,start line:83% size:75%
Jason: Patrons line up to dig
into the country cooking

22:59.000 --> 23:00.466 align:left position:17.5%,start line:89% size:72.5%
laid out by River Smiths...

23:00.566 --> 23:03.400 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

23:03.500 --> 23:06.100 align:left position:27.5%,start line:83% size:62.5%
...which keeps the
cooks hopping.

23:06.200 --> 23:08.500 align:left position:17.5%,start line:83% size:72.5%
Josh: You figure about four
pieces of catfish a person,

23:08.600 --> 23:10.433 align:left position:25%,start line:83% size:65%
so you're looking at-
we're going to do about

23:10.533 --> 23:13.466 align:left position:35%,start line:83% size:55%
probably 800
pieces of catfish.

23:13.566 --> 23:15.866 align:left position:17.5%,start line:83% size:72.5%
Jason: Some of the chemical
compounds in cottonseed oil

23:15.966 --> 23:18.733 align:left position:22.5%,start line:83% size:67.5%
give it heat stability
and a long shelf life:

23:18.833 --> 23:22.133 align:left position:20%,start line:83% size:70%
characteristics important
to cooks like Josh.

23:22.233 --> 23:26.133 align:left position:15%,start line:83% size:75%
Josh: Ya know, I can feed up
to 5,000- 5,500 people

23:26.233 --> 23:30.433 align:left position:20%,start line:83% size:70%
on just one- one stretch
of cottonseed oil

23:30.533 --> 23:33.500 align:left position:25%,start line:83% size:65%
as long as it's been
filtered properly.

23:33.600 --> 23:36.133 align:left position:15%,start line:83% size:75%
Jason: Cooking traits aside,
for diners at this event

23:36.233 --> 23:39.300 align:left position:17.5%,start line:89% size:72.5%
the only focus is on taste.

23:39.400 --> 23:42.100 align:left position:20%,start line:71% size:70%
Becky: Well, I love River
Smith's.

23:42.200 --> 23:45.100 align:left position:15%,start line:65% size:75%
It makes it nice and crispy,
the cottonseed oil does.

23:45.200 --> 23:48.333 align:left position:12.5%,start line:65% size:77.5%
Denver: River Smith's is a long
time Lubbock restaurant.

23:48.433 --> 23:51.933 align:left position:20%,start line:65% size:70%
We eat there quite a bit
during the regular year.

23:52.033 --> 23:54.100 align:left position:20%,start line:83% size:70%
So anytime they come out
to one of these functions,

23:54.200 --> 23:56.033 align:left position:27.5%,start line:89% size:62.5%
we try to be here.

23:56.133 --> 23:59.166 align:left position:17.5%,start line:83% size:72.5%
Jason: And for Paul and his
crew, the end of events like

23:59.266 --> 24:02.900 align:left position:12.5%,start line:83% size:77.5%
this generate an opportunity to
give their cottonseed oil

24:03.000 --> 24:06.133 align:left position:35%,start line:83% size:55%
another life
outside the fryer.

24:06.233 --> 24:08.133 align:left position:17.5%,start line:83% size:72.5%
Paul: We filter the grease
and take it to a bin,

24:08.233 --> 24:10.133 align:left position:22.5%,start line:83% size:67.5%
and then Valley Protein
out of Amarillo

24:10.233 --> 24:12.266 align:left position:22.5%,start line:83% size:67.5%
comes and picks it up,
and then they turn it

24:12.366 --> 24:16.600 align:left position:20%,start line:83% size:70%
into cattle feed for our
ranchers around Texas.

24:16.700 --> 24:19.500 align:left position:30%,start line:83% size:60%
So, y'know, it's-
we're giving back.

24:19.600 --> 24:20.900 align:left position:35%,start line:83% size:55%
Y'know, they-
they come pick it up,

24:21.000 --> 24:22.866 align:left position:30%,start line:83% size:60%
they produce the
food for the farmers,

24:22.966 --> 24:24.133 align:left position:30%,start line:83% size:60%
we're givin' back
to the ranchers

24:24.233 --> 24:28.000 align:left position:17.5%,start line:83% size:72.5%
after buying it from them,
y'know, it's a great thing.

24:28.100 --> 24:30.966 align:left position:12.5%,start line:83% size:77.5%
Jason: Paul will tell you that
cottonseed, cooking, chicken

24:31.066 --> 24:34.466 align:left position:20%,start line:83% size:70%
and catfish are all part
of his family's history.

24:34.566 --> 24:36.800 align:left position:30%,start line:83% size:60%
Just look at the
mural on the wall.

24:36.900 --> 24:38.366 align:left position:12.5%,start line:89% size:77.5%
Paul: That is actually my dad.

24:38.466 --> 24:41.833 align:left position:22.5%,start line:83% size:67.5%
We- all of our logos on
everything that we've got

24:41.933 --> 24:45.333 align:left position:27.5%,start line:83% size:62.5%
is "Ol' Man River"
Bob Corcorran,

24:45.433 --> 24:49.300 align:left position:17.5%,start line:83% size:72.5%
the infamous River Smith's
Catfish King, as they say...

24:49.400 --> 24:52.400 align:left position:47.5%,start line:89% size:42.5%
♪♪♪

24:52.500 --> 24:53.500 align:left position:12.5%,start line:89% size:77.5%
Rob: I think we can safely say

24:53.600 --> 24:55.733 align:left position:32.5%,start line:83% size:57.5%
that you're all
caught up on cotton.

24:55.833 --> 24:57.100 align:left position:30%,start line:83% size:60%
Hey, before we go
let's remind you that

24:57.200 --> 24:59.066 align:left position:22.5%,start line:83% size:67.5%
our America's Heartland
website has video

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from all our shows and

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links to other information
about agriculture.

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You'll find us at
AmericasHeartland.org

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And if you're busy in the
social media world as well,

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look for us on
Facebook and Twitter.

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Thanks for coming along,
we'll see you next time

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right here on
America's Heartland.

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Narr: You can purchase a DVD or
Blu-ray copy of this program.

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Here's the cost:

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To order, just visit us
online or call 888-814-3923

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♪♪♪

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

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♪♪♪ In America's Heartland,
livin' 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 ♪♪♪

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♪♪♪ Livin' close...
close to the land ♪♪♪

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Narr: 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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Farm Credit -
financing agriculture

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and rural America since 1916.

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Farm Credit is
cooperatively owned

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by America's farmers
and ranchers.

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Learn more at
farmcredit.com.

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The Fund for
Agriculture Education -

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A fund created by KVIE
to support

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America's Heartland
programming.

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Contributors include
the following:

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♪♪♪