WEBVTT

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

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TheUnited Soybean Board,
America's soybean farmers

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and their checkoff.

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Farm Credit,
owned by America's farmers

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and ranchers.

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Celebrating 95 years of service
to U.S. agriculture

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and rural America.

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Learn more
at farmcredit dot com.

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And by theAmerican
Farm Bureau Foundation

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for Agriculture
dedicated to building

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greater awareness
and understanding of agriculture

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through education
and engagement.

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>>Hi there,
I'm Rob Stewart.

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And this time
we're taking you to Colorado

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for some iconic images
of American agriculture.

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And it's all the work
of a woman

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whose heart
is for the heritage and culture

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of this country.

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>>Hi, I'm Paul Robins.

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You may think about carrots
as a great snack.

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But coming up,
the real story on carrots

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as afashion statement.

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>>Hey, I'm Dave Lieberman.

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And today we're taking you
to a very special vineyard

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that's known
for their fine wines.

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But these beautiful
rolling hills

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here in California
also produce a unique

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olive oil.

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It's going to be delicious
for whipping up

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some great recipes.

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>>I'm Sarah Gardner.

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Fairs and festivals
draw millions of visitors

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all across the heartland
every year.

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We'll take you
to central Tennessee

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and theNational
Cornbread Festival.

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Get ready
for some good eating.

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It's all coming up
onAmerica's Heartland

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

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♪ in America's Heartland
living close to the land. ♪

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♪ There's a love
for the country ♪

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♪ and a pride in the brand ♪

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♪ in America's Heartland
living close, ♪

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♪ close to the land. ♪

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>>Many artists
use many different things

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to paint on.

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Some use canvas,
and some use wood.

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But one artist
here in Colorado

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has a pretty big challenge
to paint

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on some pretty big structures.

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It's all part of Colorado's
rural landscape.

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♪ ♪

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>>Welcome to Berthoud, Colorado,
a small town in a state

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where cattle,
corn,

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wheat,
dairy and hay

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are prime products
in a robust

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agricultural landscape.

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Berthoud sits at the heart
of Larimer County

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where farming and ranching
generate nearly

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130 million dollars each year
for the local economy.

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Berthoud has been nicknamed
theGarden Spot of Colorado.

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And if you head
for the center

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of this rural farming community,
you'll find a beacon

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shining bright.

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♪ ♪

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>>It's called
Berthoud's Roots,

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an expansive 55 foot mural
painted on the historic

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grain elevator downtown.

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This unique artwork
on its giant concrete canvas

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is not only a tribute
to the town's

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agricultural roots
but to its modern spirit

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of community as well.

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>>What were you
trying to capture?

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>>Well,
I think we wanted a family unit

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that works together,
an agricultural family

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taking a break in the field,
maybe from harvest,

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or mom bringing lunch
kind of a feel

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like taking a few minutes
away from the hard work

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of farming to enjoy our family.

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>>Colorado artist Susan Daily
worked with muralist

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Eleanor Yates
to conceive and execute

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this collaborative creation

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in 2005.

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And since then,
people from all around the world

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have come to this small
Colorado community

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to see the giant mural.

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>>People will say,
"Oh they're the ones

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with the grain elevator."

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And people come in.

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They take great pride.

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This is one
of the few communities

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certainly west of I-25
in the front range

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that is still
agriculturally oriented,

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and they take great pride in it.

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>>One of the things I felt
when I saw it

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is that I feel like
it really transcends time.

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>>My fond memories of childhood
are on my grandparent's farm.

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I already kind of love
the agricultural scene,

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and you kind of see
the agriculture

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disappearing
from the front range.

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It just feels like
it's kind of a tribute

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to those roots.

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>>Roots than run deep
for Susan Dailey!

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Her earliest childhood memories
are happy times

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spent on her grandparent's farm.

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She's been painting
agricultural images

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ever since.

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For Susan?

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It's her way
of connecting to her past.

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♪ ♪

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>>I was always fascinated
by the farm.

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And it's funny
because I think my mother

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grew up on the farm,
and she was sort of

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I'm getting away
from the farm.

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And here?

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Her daughter wanted
to go back to the farm

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all the time.

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>>Susan traveled cross country
to Philadelphia

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to study with famous muralist
Meg Saligman

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in learning how to best create
the expansive images

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that give her murals
such impact.

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It was the life lesson
Susan was looking for.

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>>It was sort of giving me
a boost of confidence

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that the size of her project
was so overwhelming to me.

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And it was such an opportunity
to work with her,

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that now I come back here,
and I can do anything.

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♪ Where the happy, sunny,
pretty rolling hills, ♪

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♪ where the sweetest gladness
ever there prevails, ♪

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♪ where the sunshine lingers
on the lovely hills, ♪

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♪ on the sunny side of life. ♪

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>>But painting isn't Susan's
only creative outlet.

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Music is another.

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My husband and I
are musicians.

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She just always
was interested in drawing

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and seemed to follow that line
more than the music

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although she enjoyed
the music, too.

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But I think art
got more devotion.

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>>That devotion
to making an impact

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is on display
in the nearby town

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of Dunn, Colorado
where another grain bin mural

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on a family farm
has transformed

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this rural landscape.

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>>It's a wonderfully
personal statement

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for a family.

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And I just love it.

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Every image means something.

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And it says something
about the land.

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>>What does it say to you?

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>>I think it's about the heart.

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This one?

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Just sort of about family
and hardworking family,

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celebrating family heritage
of one family in particular

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but also of the land
where they live....

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>>....of one family
versus the community mural

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we saw earlier....

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>>....even though it reflects
the community as well.

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>>And you see the family here
watching the harvest.

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And you just get a feel
of how much hard work

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went into this....

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>>....kind of like
a little moment in time,

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looking at the fruits
of the labor.

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>>And thanks to Susan,
a moment in time

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that will last a lifetime.

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Looking at your beautiful mural,
I can't help

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but think of the song
you were singing,

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The Sunny Side of Life.

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>>Well I think
the golden wheat fields

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sort of reflect the sunny side
but also just positive,

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good feelings.

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I guess that's what
I hope to portray in my mural.

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That the people
that look at it feel good

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maybe on a deeper level
than they realize,

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that it's bringing joy
or meaning

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or reflection
into themselves....

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>>TheSunny Side of Life?

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>>(laughs) Yes!

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♪  (singing the
Sunny Side of Life)  ♪

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>>Corn, wheat and hay
are three of Colorado's

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top agricultural products.

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But theCentennial State
is also one of the country's

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top suppliers of potatoes
for your dinner table.

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In addition,
Colorado ranches

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are among the top five suppliers
of cattle and sheep

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in the United States.

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And here's something
you may not have known

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about Colorado.

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The state grows
a significant portion

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of the pinto beans
sold around the world.

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In fact,
the town of Dove Creek, Colorado

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has been nicknamed
The Pinto Bean Capital

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of the World.

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♪ ♪

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>>Hi, I'm Paul Robins.

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And here's something
you may not have known

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about agriculture.

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When it comes
to colorful vegetables,

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you can't do much better
than the glowing vibrant orange

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you get with a carrot.

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Oh sure,
tomatoes are bright red.

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But they come
in so many varieties.

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The carrot is vegetable
simplicity itself.

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It's also a plant
with a long history

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that includes love potions,
medicinal properties,

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and even what you might call
carrot couture.

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Wild carrots have been around
for thousands of years,

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first found,
in what is today,

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Iran and Afghanistan.

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But many historians say
those carrots were harvested

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for their aromatic
leaves and seeds

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often used
for medicinal purposes.

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Early Romans brewed up
carrot concoctions

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to increase their attractiveness
and spice up their love lives.

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Fast forward
to the 14th century,

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and carrots
have become popular in Europe

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where the Dutch
develop an orange variety

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that quickly
becomes the plant source

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for the kind of carrots
we eat today.

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By the way,
we should mention

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that when carrots
crossed the English Channel,

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many Britons
developed a taste

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for the crunchy vegetable.

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But others found
the leafy carrot tops

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perfect for decorating
their hair,

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hats,
dresses and coats.

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Colonists brought carrots
to the new world.

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And today, California
is the country's top producer.

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But if you're looking
for the big player

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in the carrot game,
look to China

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which produces
more than a third

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of the carrots
grown around the world.

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Carrots are one
of the most popular vegetables

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on earth,
right up there with potatoes.

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And while we think
of carrots being orange,

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there are also purple,
red,

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white and yellow varieties.

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Carrots have a high
sugar content

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which makes them popular
for snacks.

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And their high levels
of vitamin A

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are also important
for good eyesight.

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And let's talk rabbits
for just a moment.

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Bugs Bunny
may have loved his carrots,

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but veterinarians say
if you're dishing up

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rabbit food,
stick with green

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leafy vegetables.

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>>I'm Sarah Gardner.

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Do you like cornbread?

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How about cornbread cobbler?

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We're in Tennessee!

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And still ahead,
we're going to take you

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to theNational
Cornbread Festival.

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♪ ♪

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>>Wine and olive oil
are two things

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that I hate to live without
in the kitchen.

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But luckily for me,
today I'm surrounded

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by both of them
here in the Santa Rita Hills,

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Santa Barbara.

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>>Hey, Wes!

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How you doing?

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>>Good!

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>>So tell me,
what's so special

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about growing wine and olives
here in the Santa Rita Hills?

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>>Well, we have these
east/west valleys.

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You can see that the valleys
have actually turned

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due to a tectonic shift
that started

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12 million years ago
which pulls the cold air

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off the Pacific
and cools us down.

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If we didn't have
the east/west valley's,

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we'd be growing
Cabernet Sauvignon

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and Sauvignon Blanc here.

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But because the temperature
is so cool

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and the coastal influence
is so strong?

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We can grow cold climate
varietal grapes

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like Chardonnay and Pinot Noir.

11:58.164 --> 11:59.764
>>OK Wes, you guys
have some special techniques

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for growing the vines.

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Can you tell me
a little bit about that?

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>>Yeah, for sure!

12:05.231 --> 12:05.864
I think
this would kind of be

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a good place to stay.

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Now what we're doing
is doing

12:07.998 --> 12:10.464
thecanopy management
which means what we want to do

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is teach the vine
to grow through these wires

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so it makes
sort of a solar panel

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on the east side
that we're facing.

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And all of these leaves
will almost fill in

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like a canopy
or curtain of foliage

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so they're absorbing sunlight,
making sugar.

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>>So you're trying
to make a wall of leaves?

12:25.764 --> 12:26.898
>>Exactly!

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And the more sun and wind
we can get in

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on the interior of this canopy,
the more this will impact

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the final flavor of the grapes.

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The more sun
we get on the grapes,

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the brighter
the fruit actually is

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in the wine.

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♪ ♪

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>>So now we're going to see
the olive trees, right?

12:49.764 --> 12:51.231
>>Yeah,
this is a very small part

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of our orchard,
some of the smaller trees.

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But these trees
will produce oil this year.

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>>So Wes,
is there anything special

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about growing olives
in this region?

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>>Well,
I think one thing you'll notice

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is most of the time
when you have

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the highest quality of olive oil
or grapes to make wine,

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you see them grown
on a hillside.

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So the key
to the Santa Rita Hills

13:11.164 --> 13:13.164
is how long
we can hang the fruit

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on the vine on the tree
and still produce

13:15.931 --> 13:18.964
amazing flavor
because of the long cool

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growing season.

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>>So what would you say
the major difference

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like someone tasting olive oil
from a warmer climate is?

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>>You would get buttery,
buttery flavor

13:28.098 --> 13:29.398
in a warm climate,

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grassy green apple flavors,
good acidity

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in a coastal climate.

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>>And that's what we have here.

13:35.831 --> 13:38.764
>>Exactly!

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♪ ♪

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>>Well Wes,
now comes the really fun part.

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We get to use your olive oil
and your wine

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to cook some delicious recipes.

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And you're going to cook
one of your favorite recipes

13:49.031 --> 13:49.998
actually.

13:49.998 --> 13:51.031
Tell me about it.

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>>Well, this is a really
simple Mexican dish

13:52.164 --> 13:53.398
calledRajas.

13:53.398 --> 13:55.331
And I fell in love
with rajas at a restaurant.

13:55.331 --> 13:59.131
It's basically
just rough-cut pasilla chilies,

13:59.131 --> 14:01.231
onions,
and then you just reduce it

14:01.231 --> 14:03.598
with some olive oil or butter.

14:03.598 --> 14:06.264
>>So you're just gonna
chop up the onions there?

14:06.264 --> 14:10.131
>>Yup,
give them a nice even chop.

14:10.131 --> 14:11.564
>>Basically,
you just throw all this

14:11.564 --> 14:13.031
into a pan and cook it down.

14:13.031 --> 14:13.931
>>That's it!

14:13.931 --> 14:15.231
It's the easiest dish.

14:15.231 --> 14:17.098
I mean,
a third grader could do it.

14:17.098 --> 14:19.898
>>Well, I'm kind of going
to a European riff on that.

14:19.898 --> 14:22.298
But I'm using potatoes
and mushroom,

14:22.298 --> 14:23.998
chanterelles,
and you said that these

14:23.998 --> 14:25.498
are actually local mushrooms?

14:25.498 --> 14:26.698
>>Yeah,
we got these

14:26.698 --> 14:28.631
chanterelle mushrooms
out of the Santa Rita Mountains,

14:28.631 --> 14:30.564
right in the hills
in back of our vineyards.

14:30.564 --> 14:33.831
>>I'm just going
to finely chop the shallots

14:33.831 --> 14:37.064
and sweat those
with some local mushrooms

14:37.064 --> 14:39.531
that are cooked down
in a little bit of butter.

14:39.531 --> 14:40.598
>>Alright,
so we're going to put

14:40.598 --> 14:42.498
the peppers and the onions
into the oil

14:42.498 --> 14:43.864
with a little bit of garlic.

14:43.864 --> 14:46.531
So this is
a littlequeso fresco,

14:46.531 --> 14:47.998
and this is going
to start melting

14:47.998 --> 14:49.431
all the ingredients together.

14:49.431 --> 14:51.631
And I'll usually
do two or three additions

14:51.631 --> 14:54.231
at about that much.

14:54.231 --> 14:56.031
>>I'm going to do
the same thing.

14:56.031 --> 14:58.331
I'm just going to add
the mushrooms the chanterelles

14:58.331 --> 15:00.831
in butter
and add your olive oil.

15:00.831 --> 15:02.398
I've got
my shallots and mushrooms

15:02.398 --> 15:03.331
cooking.

15:03.331 --> 15:05.464
So maybe you can help me
cut the potatoes

15:05.464 --> 15:07.264
with the strawberries.

15:07.264 --> 15:10.298
So basically,
we just need to take off

15:10.298 --> 15:13.664
the stems from the strawberries
and cut them into quarters.

15:13.664 --> 15:16.531
And I'm just going
to cut these baby Yukon Gold's

15:16.531 --> 15:18.331
into halves.

15:18.331 --> 15:22.164
I just par boiled these potatoes
till they were fork tender

15:22.164 --> 15:23.698
and let them cool.

15:23.698 --> 15:27.164
Grab my shallot
and mushroom mixture,

15:27.164 --> 15:29.031
and that has all the flavor,
this shallot

15:29.031 --> 15:30.431
and mushroom mixture.

15:30.431 --> 15:32.098
And that's going
to go over the top

15:32.098 --> 15:33.098
of the potatoes.

15:33.098 --> 15:34.431
But what's nice
is I don't have to dirty

15:34.431 --> 15:36.498
another dish.

15:36.498 --> 15:38.298
And I'm just gonna
put the potatoes

15:38.298 --> 15:39.931
right side up here.

15:39.931 --> 15:42.798
And it'll be easier
to serve as well like this.

15:42.798 --> 15:44.364
And it looks nice,
I think.

15:44.364 --> 15:47.531
And all the flavor is coming
from this amazing mixture.

15:47.531 --> 15:49.431
And then I'm going
to add a little

15:49.431 --> 15:51.498
of your chardonnay
over the top,

15:51.498 --> 15:54.031
and it's going to help
to keep it moist as it broils.

15:54.031 --> 15:55.564
Do you want to help me
put the cheese

15:55.564 --> 15:56.798
over the top here?

15:56.798 --> 15:58.798
>>I don't think anything suffers
from too much cheese.

15:58.798 --> 16:00.764
>>All right,
so this can go

16:00.764 --> 16:02.798
under the broiler now.

16:02.798 --> 16:04.298
Alright, so we can get started
on the strawberries.

16:04.298 --> 16:06.431
I'm just going
to grab a saucepan here.

16:06.431 --> 16:09.131
And I'm just gonna
throw the strawberries in here.

16:09.131 --> 16:12.131
And I don't want to do anything
too much to them

16:12.131 --> 16:14.364
because I really want
the pinot noir to come through.

16:14.364 --> 16:16.498
So I'm just gonna add
a touch of sugar.

16:16.498 --> 16:18.464
And the strawberries
have obviously

16:18.464 --> 16:20.664
a lot of natural sugar.

16:20.664 --> 16:22.164
And it's going
to go over the top

16:22.164 --> 16:23.498
of ice cream.

16:23.498 --> 16:24.898
So it's ok
that they're not going

16:24.898 --> 16:25.831
to be super sweet.

16:25.831 --> 16:26.664
And we don't need too much.

16:26.664 --> 16:27.864
I'm just going to add

16:27.864 --> 16:30.098
a touch of heat here,
and we want a little bit

16:30.098 --> 16:31.698
of a syrupy consistency.

16:31.698 --> 16:35.698
So we don't want
to boil it down too much.

16:35.698 --> 16:36.564
Oh yeah,
that looks great.

16:36.564 --> 16:38.531
Perfect!

16:38.531 --> 16:40.198
So that's for you, Wes.

16:40.198 --> 16:45.631
And I'm going to try yours.

16:45.631 --> 16:46.664
How's that?

16:46.664 --> 16:48.964
>>I love the juxtaposition
of the earthiness

16:48.964 --> 16:51.864
and the acidity
from the chardonnay.

16:51.864 --> 16:54.298
And the cheese is delicious.

16:54.298 --> 16:56.264
>>Oh,
that flavor is amazing!

16:56.264 --> 16:57.931
Woo, spicy!

16:57.931 --> 16:58.998
Oh man, Wes.

16:58.998 --> 17:00.864
Life is good,
huh buddy?

17:00.864 --> 17:02.731
>>Ice cream,
wine,

17:02.731 --> 17:04.731
we got rajas,
we got potatoes....

17:04.731 --> 17:08.898
>>This strawberry pinot syrup
came out so well.

17:08.898 --> 17:11.064
This is for you,
my friend.

17:11.064 --> 17:12.431
Oh, thank you so much
for having me.

17:12.431 --> 17:15.631
>>What a great day!

17:15.631 --> 17:17.898
>>This is a true
Santa Barbara feast.

17:17.898 --> 17:18.964
Well,
here's to you!

17:18.964 --> 17:21.998
>>Cheers!

17:21.998 --> 17:26.731
♪ ♪

17:26.731 --> 17:27.864
>>I'm Akiba Howard.

17:27.864 --> 17:30.698
Let's talk a about good food
and your well-being.

17:30.698 --> 17:32.564
We all know
that calcium is important

17:32.564 --> 17:34.231
to our overall nutrition.

17:34.231 --> 17:36.231
But what about getting calcium
in your diet

17:36.231 --> 17:45.798
if milk's not on the menu?

17:45.798 --> 17:47.298
Getting enough calcium
is important

17:47.298 --> 17:49.264
for youngsters and adults.

17:49.264 --> 17:51.164
When kids are growing up,
calcium aids

17:51.164 --> 17:53.764
in the development
of strong bones and good teeth.

17:53.764 --> 17:56.364
And if you're not getting enough
in the foods you eat,

17:56.364 --> 17:58.631
your body can actually
start leeching calcium

17:58.631 --> 18:01.964
from your bones,
something you want to avoid.

18:01.964 --> 18:03.764
Now most of us
get a good deal of calcium

18:03.764 --> 18:05.198
from dairy products.

18:05.198 --> 18:08.131
But that's not
your only calcium connection.

18:08.131 --> 18:09.564
Do you like ice cream?

18:09.564 --> 18:12.098
Ice cream
is a good source of calcium.

18:12.098 --> 18:14.298
But ice cream
can come with

18:14.298 --> 18:15.964
a high fat content.

18:15.964 --> 18:18.298
But you'll find dairy foods
like milk and yogurt

18:18.298 --> 18:20.864
in low fat varieties,
something to consider

18:20.864 --> 18:23.664
when you're thinking
about getting enough calcium.

18:23.664 --> 18:25.264
How much calcium?

18:25.264 --> 18:27.898
One scientific body
recommends a thousand milligrams

18:27.898 --> 18:30.631
a day for
people 19 to 50 years of age

18:30.631 --> 18:34.698
and 12 hundred milligrams
for those over 50.

18:34.698 --> 18:37.364
And it's recommended
that you get your calcium

18:37.364 --> 18:40.998
from meals throughout the day
rather than all at once.

18:40.998 --> 18:43.298
And what about nondairy foods
that are good choices

18:43.298 --> 18:45.098
for a calcium-rich diet?

18:45.098 --> 18:46.964
Well, start with your greens.

18:46.964 --> 18:49.098
Spinach,
collard greens,

18:49.098 --> 18:51.331
Swiss chard,
kale and broccoli

18:51.331 --> 18:53.298
are good sources of calcium.

18:53.298 --> 18:55.698
Or try salmon,
tofu,

18:55.698 --> 18:57.964
rhubarb and sardines.

18:57.964 --> 19:00.431
And while they have
lower levels of calcium,

19:00.431 --> 19:02.431
you can also enjoy
sesame seeds,

19:02.431 --> 19:04.831
papaya and almonds.

19:04.831 --> 19:06.031
One added benefit?

19:06.031 --> 19:07.831
All of those
are great for people

19:07.831 --> 19:10.031
with allergies to dairy foods.

19:10.031 --> 19:11.698
In addition,
the good news

19:11.698 --> 19:14.664
is that many products these days
are fortified with calcium.

19:14.664 --> 19:17.098
So it's easy
to get your daily dose.

19:17.098 --> 19:18.564
Just check out
the refrigerator section

19:18.564 --> 19:21.231
of your supermarket
where almost every brand

19:21.231 --> 19:22.964
of orange juice
comes with its own

19:22.964 --> 19:28.198
calcium connection.

19:28.198 --> 19:29.998
>>Whether you like johnnycakes,
hush puppies,

19:29.998 --> 19:31.664
or even a corn dog,
you're enjoying

19:31.664 --> 19:33.731
some form of cornbread.

19:33.731 --> 19:35.598
It's long been a food staple
across the south

19:35.598 --> 19:36.831
and southeast.

19:36.831 --> 19:38.531
And here at theNational
Cornbread Festival,

19:38.531 --> 19:41.331
you could say
it's become a culinary art form.

19:41.331 --> 19:42.664
>>What are you going
to make today?

19:42.664 --> 19:45.198
>>Mexican chicken cornbread!

19:45.198 --> 19:47.898
Mexican chicken cornbread....

19:47.898 --> 19:50.331
>>Serving up something special
with an historic

19:50.331 --> 19:52.964
American farm product
is what many people look for

19:52.964 --> 19:54.664
when you talk about
farm kitchens

19:54.664 --> 19:56.264
andhome cooking.

19:56.264 --> 19:59.631
And for chefs young and old,
the National Cornbread Festival

19:59.631 --> 20:02.331
celebrates a culinary creation
that predates

20:02.331 --> 20:09.464
the American Revolution.

20:09.464 --> 20:11.798
But this celebrated cook-off
actually started

20:11.798 --> 20:14.064
as a way toheat up
the economy

20:14.064 --> 20:16.231
in this rural
southern community.

20:16.231 --> 20:18.431
When a new interstate
siphoned off travelers

20:18.431 --> 20:21.098
passing through South Pittsburg,
Tennessee,

20:21.098 --> 20:22.698
the locals went looking
for a way

20:22.698 --> 20:24.364
to bring visitors back.

20:24.364 --> 20:25.898
So how about something
this community

20:25.898 --> 20:27.531
knew something about?

20:27.531 --> 20:28.731
>>I suggested cornbread!

20:28.731 --> 20:31.164
And the other two people
including my wife said,

20:31.164 --> 20:34.998
"That's the stupidest idea
I've ever heard."

20:34.998 --> 20:36.431
But we thought about it awhile
and pitched it

20:36.431 --> 20:38.698
to the community
and had a meeting

20:38.698 --> 20:41.664
of local citizens
and came up with the idea.

20:41.664 --> 20:50.964
And the rest is history!

20:50.964 --> 20:52.764
>>So today,
South Pittsburg will welcome

20:52.764 --> 20:57.231
more than 50-thousand visitors
to this annual 3 day event.

20:57.231 --> 21:00.964
Not bad for a rural community
of 33 hundred people.

21:00.964 --> 21:03.464
Bluegrass music
and a colorful midway

21:03.464 --> 21:05.598
are part of the draw.

21:05.598 --> 21:08.864
But cornbread
is the real attraction,

21:08.864 --> 21:10.931
cornbread that generates
a good deal of cash

21:10.931 --> 21:12.398
for the community.

21:12.398 --> 21:14.031
>>In the last 12 years,
we've donated

21:14.031 --> 21:16.964
over a million dollars
back to the downtown area

21:16.964 --> 21:18.831
to be used for streets cape
and libraries,

21:18.831 --> 21:21.864
and restoration of the theater,
and any number of activities

21:21.864 --> 21:24.931
that help make
our small town greater.

21:24.931 --> 21:26.898
>>As with any other
fair or festival

21:26.898 --> 21:28.831
in the heartland,
you'll find plenty

21:28.831 --> 21:30.698
ofgood eatin'here,

21:30.698 --> 21:32.364
much of it
centered around cornbread

21:32.364 --> 21:39.298
cook-offs that draw competitors
from around the country.

21:39.298 --> 21:42.631
>>I'm making a southern
cornbread skillet pizza.

21:42.631 --> 21:48.798
>>It's a caramelized maple apple
and bacon brunch bake.

21:48.798 --> 21:51.131
So it's sweet
instead of savory.

21:51.131 --> 21:52.864
>>Hundreds of cooks
enter their recipes

21:52.864 --> 21:54.531
for consideration.

21:54.531 --> 21:56.931
Those are narrowed down
to ten adults

21:56.931 --> 21:59.464
and invited to cook up
their cornbread creations

21:59.464 --> 22:01.131
on site.

22:01.131 --> 22:03.531
In addition,
youngsters from regional

22:03.531 --> 22:05.798
4-H clubs
are testing their recipes

22:05.798 --> 22:08.064
in the children's competition.

22:08.064 --> 22:09.531
>>What are you making,
Taylor Jay?

22:09.531 --> 22:10.998
>>Cornbread Fiesta!

22:10.998 --> 22:12.664
>>What's in it?

22:12.664 --> 22:13.931
>>Okay,
I was going to take out

22:13.931 --> 22:14.864
a secret recipe.

22:14.864 --> 22:15.598
Duck eggs!

22:15.598 --> 22:16.998
Duck eggs?

22:16.998 --> 22:22.598
Farm fresh eggs from my farm?

22:22.598 --> 22:24.531
It's called taco seasoning mix.

22:24.531 --> 22:26.698
>>As you can see,
there's lots of room

22:26.698 --> 22:29.564
for using a variety
of ingredients.

22:29.564 --> 22:31.298
In the spirit
of full disclosure,

22:31.298 --> 22:34.098
we should tell you
that one item that must be used

22:34.098 --> 22:36.498
isMartha White's
Cornbread Mix,

22:36.498 --> 22:38.798
a prime sponsor of the festival.

22:38.798 --> 22:41.564
>>The imagination
used in creating those recipes

22:41.564 --> 22:42.598
is amazing.

22:42.598 --> 22:44.998
Every year
we're surprised by that.

22:44.998 --> 22:47.498
>>Another sponsor
provides the cookware.

22:47.498 --> 22:49.098
Going back in time,
it's something

22:49.098 --> 22:52.064
you'd expect to find
in any heartland home:

22:52.064 --> 22:55.931
cast iron skillets
and Dutch ovens.

22:55.931 --> 22:58.598
Lodge Cast Iron
began producing cookware

22:58.598 --> 23:02.264
in South Pittsburg in 1896,
and quickly became

23:02.264 --> 23:04.731
a staple in Southern kitchens.

23:04.731 --> 23:07.664
>>And it's such an integral part
in Southern food culture

23:07.664 --> 23:09.198
and lore.

23:09.198 --> 23:12.264
Particularly in the latter part
of the 19th Century,

23:12.264 --> 23:15.264
the southern Appalachians
were desperately poor.

23:15.264 --> 23:16.998
So the only way
people got the mineral iron

23:16.998 --> 23:18.764
in their food
was cooking with cornbread

23:18.764 --> 23:20.964
and making pinto beans.

23:20.964 --> 23:22.964
>>And from the variety
of recipes,

23:22.964 --> 23:26.298
it was time to see
if the proof was in the pudding

23:26.298 --> 23:29.098
or in this case, the cornbread.

23:29.098 --> 23:31.531
>>Here's what it looks like
before we cut into it.

23:31.531 --> 23:34.864
>>A panel of judges will sample
the final creations.

23:34.864 --> 23:37.131
>>We're looking for,
of course,

23:37.131 --> 23:39.331
the texture,
the flavor,

23:39.331 --> 23:41.464
just a little
something different

23:41.464 --> 23:42.864
than what you do with cornbread,

23:42.864 --> 23:44.664
just something
that's really good.

23:44.664 --> 23:47.398
>>And finally,
the moment of truth.

23:47.398 --> 23:50.064
For 10-year-old Marissa Brown,
the win came

23:50.064 --> 23:53.164
with herBerry Delightful
Cornmeal Cake.

23:53.164 --> 23:55.731
Tastes more like cake
than cornbread.

23:55.731 --> 23:57.798
Butter,
sugar,

23:57.798 --> 24:03.031
Martha White's Cornmeal Mix,
flour,

24:03.031 --> 24:04.464
eggs,
vanilla,

24:04.464 --> 24:06.131
and almond paste.

24:06.131 --> 24:08.231
>>In the adult competition,
the prize went

24:08.231 --> 24:10.331
to a former attorney
who found more joy

24:10.331 --> 24:13.731
in the kitchen
than in the courtroom.

24:13.731 --> 24:14.731
>>The winner
of the Martha White

24:14.731 --> 24:18.131
National Cornbread
Cook Off, 2011?

24:18.131 --> 24:21.064
Jennifer Beckman
of Falls Church, Virginia

24:21.064 --> 24:23.398
forTennessee
Onion Soup Gratin!

24:23.398 --> 24:24.998
Congratulations!

24:24.998 --> 24:28.531
>>French onion soup
that is mingled

24:28.531 --> 24:30.598
with Southern style beans
and greens

24:30.598 --> 24:32.231
with a cornbread topper.

24:32.231 --> 24:35.064
So it's a little French,
a little South Pittsburg,

24:35.064 --> 24:36.398
Tennessee?

24:36.398 --> 24:39.064
Apparently,
that appealed to my audience.

24:39.064 --> 24:42.164
>>Thataudience appeal
earned Jennifer $5000 dollars

24:42.164 --> 24:44.531
and a gas range
identical to the one

24:44.531 --> 24:45.998
she cooked on.

24:45.998 --> 24:49.064
As she put it,
"A good day at the fair!"

24:49.064 --> 24:52.064
>>I came here for a good time
and for the experience.

24:52.064 --> 24:55.798
And this completely
blows any expectations

24:55.798 --> 24:59.964
out of the water.

24:59.964 --> 25:01.231
>>That's going to do it
for this edition

25:01.231 --> 25:02.398
ofAmerica's Heartland.

25:02.398 --> 25:04.264
Thanks for traveling
the country with us.

25:04.264 --> 25:05.831
It's always nice
to have you along

25:05.831 --> 25:07.931
to introduce you
to interesting people

25:07.931 --> 25:09.598
and places.

25:09.598 --> 25:11.231
And remember,
we have lots more stories

25:11.231 --> 25:12.631
and information on our website
including video

25:12.631 --> 25:13.898
from all of our shows.

25:13.898 --> 25:16.598
Just log onto
americasheartland-dot- org,

25:16.598 --> 25:19.998
or follow us 24/7
on some of your favorite sites.

25:19.998 --> 25:21.398
We'll see you next time
right here

25:21.398 --> 25:23.864
onAmerica's Heartland.

25:23.864 --> 25:25.831
>>To order a copy
of this broadcast,

25:25.831 --> 25:31.764
visit us online
or call 1-888-814-3923.

25:31.764 --> 25:37.998
The cost
is $14.95 plus shipping.

25:37.998 --> 25:44.064
♪ You can see it in the eyes
of every woman and man ♪

25:44.064 --> 25:50.131
♪ in America's Heartland
living close to the land. ♪

25:50.131 --> 25:53.198
♪ There's a love
for the country ♪

25:53.198 --> 25:56.131
♪ and a pride in the brand ♪

25:56.131 --> 26:03.031
♪ in America's Heartland
living close, ♪

26:03.031 --> 26:06.131
♪ close to the land. ♪

26:06.131 --> 26:09.731
America's Heartland
is made possible by....

26:09.731 --> 26:11.398
Farm Credit,
owned by America's

26:11.398 --> 26:14.031
farmers and ranchers,
celebrating 95 years

26:14.031 --> 26:17.264
of service to U.S. agriculture
and rural America.

26:17.264 --> 26:20.464
Learn more at
farmcredit dot com.

26:20.464 --> 26:24.464
TheUnited Soybean Board,
America's soybean farmers

26:24.464 --> 26:29.598
and their check off.

26:29.598 --> 26:31.098
And by
theAmerican Farm Bureau

26:31.098 --> 26:33.531
Foundation for Agriculture,
dedicated to building

26:33.531 --> 26:35.531
greater awareness
and understanding

26:35.531 --> 26:37.264
of agriculture
through education

26:37.264 --> 26:39.331
and engagement.

26:39.331 --> 26:43.264
♪ ♪