WEBVTT

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America's Heartland
is made possible by....

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American agriculture
plays an essential role

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in providing food,
feed, fuel and fiber

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to people around the world.

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Monsanto
is committed to helping farmers

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increase crop yields
and conserve natural resources.

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Monsanto
is proud to support

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this program
bringing you the stories

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of people
in America's heartland

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whose hard work
makes a difference

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in all of our lives.

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With sustainable production,
agricultural innovation

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and research,
these men and women

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are working to make life better.

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Monsanto
would like to recognize them

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for all they do for all of us.

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....and by theAmerican
Farm Bureau Federation

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- the voice of agriculture.

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Hi,
I'm Rob Stewart.

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Let's talk onions!

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We'll take you
to a very special farm in Idaho

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where onions are prime produce.

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It's a farm
using a high tech approach

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to tracking the food
that makes its way

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from the field
to your dinner table.

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Hi, I'm Dave Lieberman.

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And today I'm at a monastery
in South Carolina

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where the monks are providing
local foodies

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with a divine specialty.

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Wow,
that's a beautiful brown color.

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That's what we want.

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You say you want to know
where your milk comes from?

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Well,
cows of course!

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But in some fortunate places
across the heartland

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it comes from the milkman.

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Yes,
they are still thriving.

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Guys like Mike White
are still making

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daily deliveries.

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That story's coming up
onAmerica's Heartland.

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Let's hit the road, Mike.

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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, ♪

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♪ close to the land. ♪

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There are many examples
of how technology

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plays a major role
in producing the foods

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that we enjoy every day.

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Ensuring the quality of our food
is a major part of that story.

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We've found a farm
in western Idaho

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where quality control
begins when the produce

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comes right out of the fields.

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Would you believe
that the next time you buy

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a bag of onions
at the grocery store,

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you could track the onions
back to the exact field

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and farmer that grew them?

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Well,
you can

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if there's
aTrace Produce dot com label

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on them!

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Millions of Idaho
and Oregon onions,

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fresh from the fields,
are on the move

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to grocery stores nationwide!

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And every step of the way
their journey will be tracked

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thanks to a traceability program
created atFort Boise Produce

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here in Parma, Idaho.

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Just find the code
on the Trace Produce label

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and the story
of your bag of onions unfolds.

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So then with the code
on the back of the package,

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we can type that in
at the website.

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Anybody who buys these onions
can do this.

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And what we'll pull up
is all kinds

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of detailed information
about those onions.

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So as you can see here,
we'll have a Google map

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of the actual field
that those onions came from.

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We also have a video
of the grower

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and growing operation
where the growers

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can talk about their operation
and how they grew the onions.

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And then we also have
a shipper video here

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which is actually
our packing operation

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which shows how these onions
were packaged

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and put in their final packaging
for the consumer to see.

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In this era
of increased focus

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on food safety,
tracing one's food

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is becoming
increasingly important

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for consumer.

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Each lot of onions
is labeled and loaded

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in the field into a truck
bound for the packaging plant.

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Once inside,
the onions are inspected,

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sampled,
and even recorded on video

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for potential buyers
to watch

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on the traceability website.

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After the bio terrorism act
of 2001 which involved

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food safety,
everybody has to do

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one step forward
and one step backward

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on traceability.

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So a lot of growers and shippers
have implemented traceability

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in their systems.

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But they haven't taken it
to the consumer level.

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Joe Farmer created
theTrace Produce dot com

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program.

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Now he's opened it up
for other growers

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and packers to use nationwide.

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The Farmer family
has deep roots in innovation.

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Joe's grandfather Warren
was a row crop farmer.

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He (Warren)
invented a self-propelled

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beat harvester seen here
from the 1950's.

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Today Warren's two sons
are the leaders

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of Fort Boise Produce

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and say their father
would be proud

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that his pioneering spirit
lives on.

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Well yeah,
he'd be amazed.

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I mean,
he operated

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with a ten-key adding machine.

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(It) was the closest
he ever got

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to automated accounting.

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So he'd be blown away
by the technology alone.

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And I'm sure
he'd be proud

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of what we developed.

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More than a million
50-pound bags of onions

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will pass through this plant.

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Twenty two hundred bags an hour!

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And each one
can be traced back to its roots.

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There's always
new mandates coming

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down the line.

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People are waiting
to hear from the FDA

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and if a few mandates
are going to come.

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It's adding costs
to the growers and shippers.

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But there's
no getting around it.

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You've got to do it.

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It's what's expected now:
just required of growers

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and shippers
to be able to have

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that traceability.

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Heaven forbid
if there was ever any problem.

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Onions, of course,
are a very safe product.

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But if there
ever were a problem,

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it would be very easy
to recall the onions.

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It's just adds
to the safety of our product

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that way.

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So yeah,
it's pretty amazing.

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I don't think my great-granddad
out on the sheep ranch

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would have thought
that a consumer

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back in New York
would be able to see

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the farm and grower
that farmed their onions

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on a little computer device.

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So yeah,
it's pretty amazing.

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♪

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The monks here ofMepkin Abbey,
just north of Charleston,

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South Carolina
live as Trappist monks.

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(They) have lived for centuries
basing their lives

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on spiritual reading,
prayer

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and hard work,

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But the work here
is pretty interesting.

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Brother John,
you guys are growing

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oyster mushrooms of all things.

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How did that happen?

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Well,
we wanted to grow

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something
that was needed in the area.

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And nobody was growing
oyster mushrooms

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in any quantity
in South Carolina.

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So we started
to try to get into that

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to help us out
and to provide some products

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that were needed
locally in the area.

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But a day in the life of a monk
here at Mepkin Abbey

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is pretty different.

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The pace is very different.

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It's a monastic schedule,
the monastic way of life,

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that has been in existence
for about 2000 years

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as far as monasticism goes.

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It's basically
oriented towards prayer.

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The life is oriented
towards prayer.

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And how much of your day
do you devote

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towards work with the mushrooms.

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We'll have about 4 hours
of the morning

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and two hours of the afternoon.

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Well,
I'd love to see

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where these mushrooms are
because I don't see

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any mushrooms growing here.

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So it must be
somewhere inside there.

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Specialized place,
specialized place....

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Alright,
let's go see where that is.

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By all means.

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We've got cottonseed
and straw.

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And we're spreading it out here
getting it ready for the spawn

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which will be added shortly.

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It's been cooked
for a certain period of time

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with high temperatures,
and it's cooling down now.

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And is that
to sterilize the hay?

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To sterilize it,
to pasteurize it!

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This is what you need to do
if you want to try

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and grow 500 pounds over a week.

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Is that what you're producing?

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500 pounds!

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Brother John,
what's going on here?

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They're putting spawn on here.

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The most important thing
is spreading this spawn

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and working it into the mix.

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You put this medium,
this complete mixed medium,

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into the bag.

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There are about
20 to 25 punctured holes

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in that bag
before you're finished.

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And out of those holes
the mushrooms will grow.

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So brother John,
here is where the mushrooms come

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after they've
been bagged to grow.

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It takes 14 days
from the time

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they're placed in here,

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And once they start growing,
within 12 hours,

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you'll have another growth.

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You can actually
pick this thing clean

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and come back 24 hours later,
and they'll be back again.

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Actually pick a mushroom
again in 24 hours?

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That's amazing!

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They grow very rapidly.

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And how many cycles
do you get out of each bag?

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3 cycles!

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Well,
Brother John

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delivered me
to the kitchen here

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and handed me off
to Father Joe

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who does all the cooking
for the monks here.

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And it's pretty exciting
to be in the kitchen here

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because I we know
what a special place it is.

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And thank you for having me.

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And we're going
to do a little cooking together.

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It's fun to me.

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So what are you going to make?

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I'm gonna make
a potato,

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leek and mushroom dish.

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Okay,
and I'm gonna make

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a mushroom soup
using both

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the dehydrated mushrooms
and the fresh oyster mushrooms.

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So what's your first step?

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My first step
is to cut a little bit

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of mushroom
that I need for the dish

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and prepare some leeks.

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What I'm gonna do first
is I'm going to re-hydrate

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the dried mushrooms.

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And what you have to do
with the dehydrated mushrooms

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is you have to add them
to hot water or hot stock.

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So I'm just going to throw
some chopped celery

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and onion to that,
and let it cook.

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And it's also gonna add
a lot of flavor

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to the stock.

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Start on the roasted mushrooms
that are going to be

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the garnish
for my mushroom soup!

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When you're
roasting the mushrooms,

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I find that you need sort of
the bigger ones

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that are going to hold up
to the heat.

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Right,
because the water

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comes out of the mushrooms
and they get pretty small.

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The simplest thing
to do with mushrooms

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when you're roasting them
is just put

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a little salt and oil
on them

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and throw them in the oven.

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Alright Father Joe,
so you're going to start

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sautéing the leeks now?

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That's good,
soften up the leeks!

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I'm going
to skim this stock

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a little bit.

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How are you going
to slice up the potatoes?

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I'm gonna use
this food processor!

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And do we have
to grate some cheese?

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I can do that
while you're putting

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that together and sautéing.

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Super!

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It's really a cheesygratin.

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That's what makes
agratingood.

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It's all the cheesy
and cream and stuff, right?

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I'm gonna put white wine
in it too

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so it's even better.

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Oh yeah!

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And what are you looking for
when you sauté the mushrooms?

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Well,
I want them

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to decrease a little bit
and get tender.

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Not much,
because I'm going

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to put them all in the oven.

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And this is
pretty simple to assemble right.

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It is.

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We're just going to layer it.

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So what I'm going to do
is mix them together first

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so that I can pour them
between the potato layers.

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This is
a really creative way

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to use mushrooms.

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So the last step to thisgratin
is to have a liquid

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that it's going to cook in.

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And what are you using for this?

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For the liquid,
I'm going to use cream,

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white wine,
and chicken broth.

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Alright,
you throw in yourgratin,

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and I'll grab the mushrooms
because they smell wonderful.

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Wow, look at
that beautiful brown color!

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That's just what we want!

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And now I can finish up my soup.

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But we don't want
the vegetables in there

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because we don't want
it to be too chunky.

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So I'll strain those out.

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So we can whiz them
with a little bit of flour

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and a little bit of stock
and a touch of cream.

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And I'll add them back
in to thicken it.

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And so all I need to do
to finish up my dish

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is chop up the mushrooms.

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They look really beautiful,
don't they?

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They do!

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And this is just gonna' be
the garnish for the soup.

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So should we eat?

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Let's serve it up.

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Let's do it!

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And these are all recipes
that you can do at home

12:35.198 --> 12:37.731
using theMepkin Abbey
mushrooms.

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Do you want a bite of this?

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I want to!

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That's really good!

12:44.264 --> 12:50.898
♪

12:50.898 --> 12:53.631
Hi, I'm Amy Henry
with some fast facts

12:53.631 --> 12:55.831
about food from the heartland.

12:55.831 --> 12:58.364
If you'rea foodie
or hip to the talk

12:58.364 --> 13:00.931
about nutrition,
you've probably heard

13:00.931 --> 13:02.164
about MUFA's.

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No?

13:03.198 --> 13:13.431
Well,
let's give you the lowdown.

13:13.431 --> 13:16.998
MUFA stands for
monounsaturated fatty acids,

13:16.998 --> 13:19.898
a class of healthy fats
found in nuts and seeds,

13:19.898 --> 13:21.798
avocados,
olives,

13:21.798 --> 13:23.898
and certain vegetable oils.

13:23.898 --> 13:25.631
They are said to help people
lose weight

13:25.631 --> 13:27.798
and have protective properties
in preventing

13:27.798 --> 13:29.898
certain types of disease.

13:29.898 --> 13:32.364
If you're wolfing down
peanut or almond butter,

13:32.364 --> 13:35.331
soy nuts and soy butter,
macadamia nuts,

13:35.331 --> 13:38.064
or avocados,
and certain kinds of oils,

13:38.064 --> 13:40.364
you're already munching
on MUFA's.

13:40.364 --> 13:43.731
But nutritionists say
they are not a fast-pass

13:43.731 --> 13:46.431
to good health
and may even be a poor choice

13:46.431 --> 13:48.898
for people
with some health concerns.

13:48.898 --> 13:50.298
Best advice?

13:50.298 --> 13:57.364
Do your homework
and practice MUFA moderation.

13:57.364 --> 13:58.364
I'm Jason Shoultz.

13:58.364 --> 14:00.298
Still ahead,
the milk man is still around

14:00.298 --> 14:02.864
and thriving
in some parts of the heartland.

14:02.864 --> 14:05.598
We'll take you
on an old fashioned milk route.

14:05.598 --> 14:06.498
I'm Akiba Howard.

14:06.498 --> 14:08.431
Still ahead,
we'll take you

14:08.431 --> 14:09.498
to Oklahoma
where storm shelters

14:09.498 --> 14:10.964
can often make a difference
in saving lives

14:10.964 --> 14:14.964
in rural communities.

14:14.964 --> 14:23.631
♪

14:23.631 --> 14:25.031
Hi, I'm Paul Robins.

14:25.031 --> 14:26.498
And here's something
you may not have known

14:26.498 --> 14:27.631
about agriculture.

14:27.631 --> 14:29.364
If there are young folks
around your house,

14:29.364 --> 14:30.531
I'll bet
peanut butter and jelly

14:30.531 --> 14:31.931
is often on the menu.

14:31.931 --> 14:33.964
How about peanuts
when you go to the ball park?

14:33.964 --> 14:35.931
You may think of peanuts
only as food.

14:35.931 --> 14:39.064
But that's just
part of their story.

14:39.064 --> 14:41.498
When Spanish explorers
arrived in the New World,

14:41.498 --> 14:43.698
they found the locals
dining on peanuts

14:43.698 --> 14:45.398
and peanut concoctions.

14:45.398 --> 14:47.298
In fact,
some say peanut butter

14:47.298 --> 14:49.431
was first created
in South America

14:49.431 --> 14:52.264
three thousand years ago.

14:52.264 --> 14:53.931
Fast forward
to the 19th century,

14:53.931 --> 14:55.764
and peanuts
were an important foodstuff

14:55.764 --> 14:57.098
during the civil war.

14:57.098 --> 14:59.164
But peanuts
really came into their own

14:59.164 --> 15:02.031
thanks to research
by George Washington Carver.

15:02.031 --> 15:05.264
He discovered
about 300 different uses

15:05.264 --> 15:06.398
for the peanut.

15:06.398 --> 15:08.464
Diverse products
such as shaving cream,

15:08.464 --> 15:10.164
soaps,
paints,

15:10.164 --> 15:11.698
medicine,
cosmetics,

15:11.698 --> 15:14.498
wallboard and even explosives!

15:14.498 --> 15:15.898
Peanuts are packed
with vitamins,

15:15.898 --> 15:18.298
minerals and fiber
which in peanut butter form

15:18.298 --> 15:21.031
has long been popular
with youngsters.

15:21.031 --> 15:23.164
Oh, we like our peanut butter.

15:23.164 --> 15:26.364
Americans eat more
than 700 million pounds

15:26.364 --> 15:28.564
of peanut butter every year.

15:28.564 --> 15:30.164
That's a lot of peanuts!

15:30.164 --> 15:32.298
In fact,
it takes about 700 peanuts

15:32.298 --> 15:38.498
to make 1 pound
of that great tasting spread.

15:38.498 --> 15:40.764
It's one of those staples
that always seems

15:40.764 --> 15:41.931
to end up
in the grocery store cart.

15:41.931 --> 15:43.498
Milk, whether it's whole,
2%,

15:43.498 --> 15:45.631
or skim,
the U.S. tops the world

15:45.631 --> 15:47.031
in milk consumption.

15:47.031 --> 15:49.764
While most folks get it here
at the store,

15:49.764 --> 15:52.764
in some parts of the heartland
the milkman is still

15:52.764 --> 16:00.264
bringing milk and more
right to your door.

16:00.264 --> 16:02.764
The sun is barely up
here in Minneapolis,

16:02.764 --> 16:05.498
and Mike White is hard at work.

16:05.498 --> 16:07.764
Place for everything
and everything in its place!

16:07.764 --> 16:09.331
Loading up his milk,
cheese,

16:09.331 --> 16:11.164
and butter,
he and the other

16:11.164 --> 16:13.198
independent milkmen
from around the area

16:13.198 --> 16:15.564
are preparing for another day.

16:15.564 --> 16:17.831
The sun will be setting
by the time Mike is done

16:17.831 --> 16:21.598
with his route.

16:21.598 --> 16:26.598
We do about 70 stops a day.

16:26.598 --> 16:28.598
Mike owns his own truck
and has a contract

16:28.598 --> 16:30.898
withKemps Dairy
to deliver milk

16:30.898 --> 16:33.131
and other food items.

16:33.131 --> 16:35.231
So when you drive
down the street like this,

16:35.231 --> 16:37.131
are you thinking
potential customer?

16:37.131 --> 16:40.698
Oh yes!

16:40.698 --> 16:44.098
Swing sets, kids, toys....

16:44.098 --> 16:45.631
Mike
has been driving these streets

16:45.631 --> 16:47.431
for 34 years.

16:47.431 --> 16:49.298
And after that many years....

16:49.298 --> 16:50.898
....She's barking.

16:50.898 --> 16:52.298
make her happy....

16:52.298 --> 16:54.264
....he's learned
the tricks of the trade.

16:54.264 --> 16:58.298
Barking dogs get treats.

16:58.298 --> 17:03.531
And customers
get the extra effort.

17:03.531 --> 17:05.931
When Rollie Troup
at theBean Good Café

17:05.931 --> 17:08.798
is running out of milk
for her coffee drinks....

17:08.798 --> 17:10.864
We're a little busier
Friday and Saturday

17:10.864 --> 17:12.664
than I thought.

17:12.664 --> 17:15.598
And oh my gosh,
here we are low,

17:15.598 --> 17:18.398
and Mike to the rescue.

17:18.398 --> 17:20.198
Even though it's not
on his morning's route,

17:20.198 --> 17:26.431
Mike makes a special stop
for this business customer.

17:26.431 --> 17:28.898
People often talk
about the good old days

17:28.898 --> 17:30.698
although it's not always
an accurate way

17:30.698 --> 17:32.764
to describe the past.

17:32.764 --> 17:36.431
But if the classic milkman
was ever a symbol for anything,

17:36.431 --> 17:39.264
it's a symbol of a simpler time.

17:39.264 --> 17:40.698
And for Mike's customers?

17:40.698 --> 17:42.631
That simpler,
more trusting time

17:42.631 --> 17:44.464
still exists today.

17:44.464 --> 17:46.231
Close the door when you're done.

17:46.231 --> 17:47.298
Oh, I will

17:47.298 --> 17:49.098
Like at this stop
when the homeowner

17:49.098 --> 17:51.698
is on her way out,
she leaves the door unlocked

17:51.698 --> 17:53.198
for Mike.

17:53.198 --> 17:54.164
So I know what to do.

17:54.164 --> 17:58.498
I just take care of it.

17:58.498 --> 18:00.964
So these are things
that you think they need

18:00.964 --> 18:02.664
because you know them.

18:02.664 --> 18:03.998
So you bring them
in just in case?

18:03.998 --> 18:04.898
Some stuff?

18:04.898 --> 18:06.698
You refill,
and others you don't?

18:06.698 --> 18:08.198
Just give them what they need.

18:08.198 --> 18:11.298
Double Fudge Moose Tracks!

18:11.298 --> 18:12.798
Their son Teddy
loves that stuff.

18:12.798 --> 18:14.398
Not only do you know
your customers

18:14.398 --> 18:16.331
by their first names,
you know your customer's

18:16.331 --> 18:17.998
children by their first names?

18:17.998 --> 18:18.798
Yes!

18:18.798 --> 18:22.798
Usually and hopefully!

18:22.798 --> 18:24.398
And you know
their eating habits too?

18:24.398 --> 18:25.531
That I know the most.

18:25.531 --> 18:27.731
Ha ha!

18:27.731 --> 18:31.998
After he's done stocking up,
it is off to the next stop.

18:31.998 --> 18:35.431
(After) So many families,
you know them.

18:35.431 --> 18:38.331
I mean after 34 years,
you've seen their kids grow up.

18:38.331 --> 18:41.964
And to see them show up
and bringing their grand kids

18:41.964 --> 18:44.431
and their kids.

18:44.431 --> 18:46.498
Mike's been bringing
the staples and then some

18:46.498 --> 18:49.964
to the Northrup family
for 11 years.

18:49.964 --> 18:51.398
People think
of the old milk man

18:51.398 --> 18:53.064
who drives this truck
and delivers milk.

18:53.064 --> 18:54.864
But he brings in
a lot of stuff for you, right?

18:54.864 --> 18:56.731
Yeah, more than just milk.

18:56.731 --> 19:01.398
I mean there is meat,
deli meats, and cheeses!

19:01.398 --> 19:03.598
I mean it's a wide range.

19:03.598 --> 19:05.131
The profit margin
for dairy products

19:05.131 --> 19:06.498
is very thin.

19:06.498 --> 19:09.498
So stay competitive,
home delivery drivers like Mike

19:09.498 --> 19:11.831
have moved beyond milk.

19:11.831 --> 19:13.498
On Mike's truck today,
he has as many

19:13.498 --> 19:15.498
as 400 items for sale!

19:15.498 --> 19:16.898
What about the cost?

19:16.898 --> 19:20.031
Is it more expensive
than the grocery store?

19:20.031 --> 19:23.164
If it is,
it evens out

19:23.164 --> 19:25.564
in terms of driving
and carrying stuff.

19:25.564 --> 19:27.764
That's another element:
to not have to carry in

19:27.764 --> 19:30.964
heavy stuff.

19:30.964 --> 19:32.831
Convenience
and the personal touch

19:32.831 --> 19:35.031
are how home delivery drivers
compete against

19:35.031 --> 19:37.964
corner stores
and big box retail.

19:37.964 --> 19:40.031
To find what dealt
the fatal blow

19:40.031 --> 19:42.831
to most home delivery
in the 70's,

19:42.831 --> 19:47.564
look no further than your than
convenience stores

19:47.564 --> 19:50.364
across the country.

19:50.364 --> 19:51.964
Until the recent
economic downturn,

19:51.964 --> 19:54.464
there was a resurgence
of home milk delivery

19:54.464 --> 19:56.431
in other U.S. cities.

19:56.431 --> 19:58.164
And while
the home delivery market

19:58.164 --> 20:01.364
is no more than 2 percent
of sales for Kemp's

20:01.364 --> 20:03.598
here in Minnesota,
manager Pat Elwell

20:03.598 --> 20:05.764
says he believes
there will always be

20:05.764 --> 20:07.931
a place for guys like Mike.

20:07.931 --> 20:09.731
There are always going to be
people that want freshness

20:09.731 --> 20:11.831
and quality.

20:11.831 --> 20:13.831
And they want
that personal service.

20:13.831 --> 20:16.631
They want to talk
to the owner of the business.

20:16.631 --> 20:18.664
I don't ever see it going away.

20:18.664 --> 20:22.631
So my next stop,
the woman who live here?

20:22.631 --> 20:26.298
Her brother-in-law
is the mayor of Minneapolis,

20:26.298 --> 20:27.498
RT Rybak.

20:27.498 --> 20:30.831
You gotta convince
her brother-in-law....

20:30.831 --> 20:32.298
No, I deliver there tomorrow.

20:32.298 --> 20:35.064
So you deliver to the mayor?

20:35.064 --> 20:37.331
Yes, we are good friends.

20:37.331 --> 20:38.998
He's a great guy.

20:38.998 --> 20:40.331
You don't have
the mayor of a city

20:40.331 --> 20:42.631
of nearly 4-hundred-thousand
as a customer

20:42.631 --> 20:44.531
without knowing your stuff.

20:44.531 --> 20:48.098
I'm the third generation
milk man.

20:48.098 --> 20:51.898
My grandpa and my dad
they started it out.

20:51.898 --> 20:53.864
Ironically,
following in their footsteps

20:53.864 --> 20:56.264
was not part
of his original plan.

20:56.264 --> 20:59.564
But after a stint in a rock band
and working in gas stations

20:59.564 --> 21:01.031
and a restaurant....

21:01.031 --> 21:04.198
And then I decided
I ought to really make a living.

21:04.198 --> 21:06.631
And 34 years later,
he's making a living

21:06.631 --> 21:15.098
in a tough business
with a smile and a wave.

21:15.098 --> 21:17.831
♪

21:17.831 --> 21:19.364
♪

21:19.364 --> 21:21.798
Those black and white Holsteins
are the most common breed

21:21.798 --> 21:23.831
in the United States
followed by Jersey

21:23.831 --> 21:25.431
and Brown Swiss.

21:25.431 --> 21:26.564
And if you lived
in the middle

21:26.564 --> 21:28.631
of the 19th century,
you didn't have to go far

21:28.631 --> 21:29.764
for your milk.

21:29.764 --> 21:34.164
Almost every home
had its own cow.

21:34.164 --> 21:36.298
Oklahoma is one of the states
that experiences

21:36.298 --> 21:38.298
dozens of tornadoes each year.

21:38.298 --> 21:41.698
That's a real concern
when high winds

21:41.698 --> 21:43.964
roar across the open spaces
of farms and ranches here.

21:43.964 --> 21:46.131
And for rural families
it means taking

21:46.131 --> 21:50.431
some unusual steps
to protect people and property.

21:50.431 --> 21:53.898
Each individual tornado
is a violent wind vortex

21:53.898 --> 21:56.064
in the atmosphere.

21:56.064 --> 21:57.564
From the earliest days
of weather reporting,

21:57.564 --> 21:59.198
tornadoes have been
some of nature's

21:59.198 --> 22:02.031
deadliest storms:
twisting winds

22:02.031 --> 22:04.664
causing death and destruction.

22:04.664 --> 22:07.298
We were so afraid
when we woke up at 4:30

22:07.298 --> 22:08.931
in the morning
with thefreight train

22:08.931 --> 22:10.098
going over.

22:10.098 --> 22:11.731
Jim and Nikki Hayes
know the fear

22:11.731 --> 22:13.198
that can come
from being in the path

22:13.198 --> 22:15.098
of a tornado.

22:15.098 --> 22:17.498
Both of us looked at each other,
screamed,

22:17.498 --> 22:19.498
and looked at each other,
and said,

22:19.498 --> 22:21.098
"Where do we go?

22:21.098 --> 22:22.398
What do we do?"

22:22.398 --> 22:24.431
The Hayes home,
along with thousands of others,

22:24.431 --> 22:27.331
sits inTornado Alley,
prime real estate

22:27.331 --> 22:30.664
for storms in the heartland.

22:30.664 --> 22:32.831
So the couple
installed a storm shelter

22:32.831 --> 22:35.931
to face future tornado threats.

22:35.931 --> 22:37.298
And now we know now.

22:37.298 --> 22:38.364
We know where to go.

22:38.364 --> 22:39.498
We have a plan!

22:39.498 --> 22:40.431
(laughter)

22:40.431 --> 22:42.964
According to FEMA dot gov,
76 percent

22:42.964 --> 22:45.564
of tornado fatalities
occur from people

22:45.564 --> 22:47.898
exiting their homes
to seek shelter.

22:47.898 --> 22:49.498
Vincent Mims
saw an opportunity

22:49.498 --> 22:51.431
to face that threat.

22:51.431 --> 22:53.731
He points to research
that above ground shelters

22:53.731 --> 22:56.364
anchored deep into concrete
could work

22:56.364 --> 22:59.564
with the right construction.

22:59.564 --> 23:00.664
And they went down
the list,

23:00.664 --> 23:01.631
and they hit steel.

23:01.631 --> 23:03.431
And we were like,
"So if we build a room

23:03.431 --> 23:06.564
strong enough out of steel,
it would work."

23:06.564 --> 23:08.098
And they said,
"Absolutely,

23:08.098 --> 23:12.164
so long as it's
anchored properly."

23:12.164 --> 23:14.498
David Jones grandmother
died in a tornado

23:14.498 --> 23:16.131
in the early 80's.

23:16.131 --> 23:18.331
He saw a shelter
as a realistic way

23:18.331 --> 23:20.031
to help protect his family.

23:20.031 --> 23:21.164
I mean,
how do you put a price

23:21.164 --> 23:22.564
on your life?

23:22.564 --> 23:26.431
I mean, the house
and all those types of things?

23:26.431 --> 23:27.698
You can replace.

23:27.698 --> 23:30.364
But to get blown
away in a tornado,

23:30.364 --> 23:32.564
you're not
going to come back from that.

23:32.564 --> 23:36.364
So here's what we did.

23:36.364 --> 23:37.764
Actually, you don't even know
it's here

23:37.764 --> 23:39.964
until you open that door.

23:39.964 --> 23:46.564
And then there's, of course,
the door going into it.

23:46.564 --> 23:50.698
And of course,
this has got all solid steel.

23:50.698 --> 23:56.998
And it also works as a gun safe.

23:56.998 --> 23:59.931
Other valuables
can be put in here.

23:59.931 --> 24:02.398
Thatpriceon your life
can run from three

24:02.398 --> 24:05.331
to eight thousand dollars
for above-ground shelters.

24:05.331 --> 24:07.664
So what do you do
between the threat of storms?

24:07.664 --> 24:10.731
Some people
combine safety and storage.

24:10.731 --> 24:13.964
My personal one
is actually my food pantry.

24:13.964 --> 24:15.331
We set it
in the middle of the house.

24:15.331 --> 24:17.464
They framed around it,
framed the inside of it,

24:17.464 --> 24:20.398
put walls up,
put the air vent in,

24:20.398 --> 24:21.998
put shelving in,
and it doubles

24:21.998 --> 24:23.564
as my food pantry.

24:23.564 --> 24:25.831
Storm shelters like these
are a far cry

24:25.831 --> 24:28.798
from the below-ground shelters
of decades past.

24:28.798 --> 24:31.464
Incorporated
into the homes themselves,

24:31.464 --> 24:33.931
they can give rural
and urban residents

24:33.931 --> 24:35.598
a safety option
against the high winds

24:35.598 --> 24:40.964
and devastation
of storms like these.

24:40.964 --> 24:43.031
It's fantastic to know
that we have some place

24:43.031 --> 24:44.698
we can go where we'll be safe.

24:44.698 --> 24:47.231
We're not
out in the weather to get there.

24:47.231 --> 24:49.098
And it's just peace of mind
and convenience,

24:49.098 --> 24:53.998
like that
was really important to us.

24:53.998 --> 24:55.564
That's going to do
it for this time.

24:55.564 --> 24:57.064
Thanks for traveling
the country with us

24:57.064 --> 24:58.798
on this edition
ofAmerica's Heartland.

24:58.798 --> 25:01.331
We're always pleased
that you can join us.

25:01.331 --> 25:02.398
And remember
there's much more

25:02.398 --> 25:04.098
on our website
including video

25:04.098 --> 25:05.864
from all our programs.

25:05.864 --> 25:10.264
Just log onto
americasheartland dot org.

25:10.264 --> 25:11.864
And stay in touch with us 24/7
through some of your

25:11.864 --> 25:12.998
other favorites sites as well.

25:12.998 --> 25:15.664
We'll see you next time
right here

25:15.664 --> 25:17.064
onAmerica's Heartland.

25:17.064 --> 25:18.931
To order a copy
of this broadcast,

25:18.931 --> 25:25.498
visit us online
or call 1-888-814-3923

25:25.498 --> 25:31.131
The cost is $14.95
plus shipping.

25:31.131 --> 25:37.198
♪ You can see it in the eyes
of every woman and man ♪

25:37.198 --> 25:43.264
♪ in America's Heartland
living close to the land. ♪

25:43.264 --> 25:46.264
♪ There's a love
for the country ♪

25:46.264 --> 25:49.264
♪ and a pride in the brand ♪

25:49.264 --> 25:56.131
♪ in America's Heartland
living close, ♪

25:56.131 --> 25:59.231
♪ close to the land. ♪

25:59.231 --> 26:07.198
America's Heartland
is made possible by...

26:07.198 --> 26:09.698
Who grows our economy?

26:09.698 --> 26:11.598
Who ships
nearly 100 billion dollars

26:11.598 --> 26:15.464
of crops and products
to many nations?

26:15.464 --> 26:18.264
Who provides
more than 24 million jobs

26:18.264 --> 26:20.198
here at home?

26:20.198 --> 26:21.298
Who?

26:21.298 --> 26:28.331
America's farm families
brought to you on behalf

26:28.331 --> 26:32.731
of America's farmers
byMonsanto.

26:32.731 --> 26:35.098
....and by theAmerican Farm
Bureau Federation

26:35.098 --> 26:39.531
- the voice of agriculture.

26:39.531 --> 26:43.331
♪