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America's Heartland is made 
possible by...

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Farm Credit - 
Financing agriculture and rural 
America since 1916.

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Farm Credit is 
cooperatively owned by America's 
farmers and ranchers.

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Learn more at farmcredit.com

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CropLife America - 
Representing the companies whose

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modern farming innovations help 
America's farmers provide

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nutritious food for communities 
around the globe.

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Hi I'm Rob Stewart.

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Coming up, we'll take you 
across the U.S. and

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head overseas to see how 
American farmers and ranchers

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make a critical connection 
to consumers...

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And reach out to communities 
at home and abroad.

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We'll take you to Africa where a 
New Mexico rancher shares

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his expertise in raising better 
crops to stave off hunger.

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Some city folks in Boston 
take to the farm fields

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of New England - delivering 
food to the region's needy.

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Our Sharon Vaknin shows you 
how to "dress up" the simple

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sweet potato and make it 
into a main dish meal.

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And urban residents in one 
California community support

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local growers with an expanding 
"Farm to Fork" movement.

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

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

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♪In America's Heartland 
living close to the land♪

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♪There's a love for the country 
And a pride in the brand♪

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♪In America's Heartland♪

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♪Living close 
Close to the land♪

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♪♪

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Whether it's a natural 
disaster or

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a call to help in any number of 
emergencies,

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America's farmers and 
ranchers have long stepped up

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to provide food and other 
aid to communities in need.

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Tough economic times have 
accelerated those needs and

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all across the country 
partnership programs have

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sprung up between rural 
communities and urban

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residents to help deal with 
food shortages.

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We've shared a number of 
these stories with you

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on America's Heartland.

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"Farmers Feed Florida" is a 
good example.

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Local farmers, like Hank 
Scott, welcome volunteers

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who show up to sweep through 
their fields -

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collecting produce that might 
otherwise go to waste.

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You hate to see a crop that 
you've worked so hard

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to grow go to waste.

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I mean you're growing it to 
feed people;

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you want it to feed people.

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If you can get the stuff 
that's not marketable in the

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right hands where it can 
help people that are in

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need-- that's the greatest 
thing in the world,

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the greatest feeling in the 
world.

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Trucked back to the 
Second Harvest

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food distribution center, Boy 
Scouts and others will package

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the produce making it possible 
for food closets and Florida

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hunger centers to share 
fresh food with those in need.

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But hunger is a real concern 
not just in the United States,

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but in many places 
around the world.

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And there as here at home 
you'll often find America's

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farmers and ranchers 
providing assistance.

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♪♪

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Scott Stovall has been 
working this cattle ranch

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for more than two decades.

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We're in windy Central 
New Mexico.

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The nearest towns are Anton 
Chico, Las Vegas and Santa Rosa.

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When I was young, I wanted a 
career that was outdoors.

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I wanted to stay with 
the southwest

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and I wanted something 
that was active.

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And during that period of 
time I met a lot of ranchers

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and just completely liked 
the lifestyle of these

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ranchers and I think I 
was in my early 20's

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and from then on 
my goal was set.

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His ranch is home to large 
herds of cattle roaming on

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thousands of acres of 
open grassland- a ranch he

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established with lots of 
hard work and sweat.

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Scott Stovall has learned a 
lot on this land.

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So much, he was ready to share 
his knowledge with others.

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When I got to a point where 
I felt like I had everything

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paid off here at the ranch, 
I wanted to give back and

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agriculture's been good to 
me and I also wanted to

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give back to it, 
so I volunteered locally

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for some organizations here and 
someone approached me

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about the Farmer-to-Farmer 
program.

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This is the Farmer-to-Farmer 
program- in action- in Africa...

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where Scott shared his firsthand 
knowledge of agriculture with

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farmers who could benefit from 
his information and experience.

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It's a program funded by the

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United States Agency for 
International Development...

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U.S.A.I.D and implemented 
through CNFA, an international

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development organization based 
in Washington, D.C.

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The program provides life-saving 
knowledge and expertise

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delivered by volunteer 
American Farmers sharing

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their skills with farmers and 
agricultural businesses

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in developing countries.

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Scott's contributions 
have taken him

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to a number of spots 
around the globe.

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I've been in Eastern Europe, 
Ukraine, let's see, Azerbaijan,

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Georgia, and in Africa, Kenya, 
Mozambique, Malawi,

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Angola, Uganda, Mali, a lot of 
countries in Africa.

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This farming and green house 
operation in Kenya,

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is a host organization 
being helped by the

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Farmer-to-Farmer program- 
one of many in Africa.

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Ngila Kimotho directs Kenya 
Dryland Seeds limited.

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His group has benefited 
from their

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interaction with farmers 
like Scott.

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The work being done in the 
farmer to farmer program

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exposes those in regions 
around the world

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to agricultural information that 
can help farmers

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become self-reliant, improve 
food security

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and generate income.

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It can also provide needed 
expertise

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in other areas-important to 
farming success.

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It's not just planting 
techniques that are shared...

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everything from production - to 
harvest - is handled here.

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These kernels of corn can 
save the lives

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of people struggling for 
their very next meal.

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And as a result it's opened my 
eyes on many different levels...

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they facilitate the 
whole project.

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All you do is volunteer 
your time.

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But the lessons don't end on 
the land.

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Scott Stovall says that what 
he experienced in Africa

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has changed his life, too.

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Knowing that he's helped 
plant seeds of change -

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for generations to come - 
has given him

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a new passion and purpose.

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It's something that truly 
changed my life.

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It's opened my eyes 
professionally,

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culturally and personally 
knowing that there's different

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ways in agriculture other that 
the way I know.

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There's other cultures different 
than the culture

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I'm used to and personally, the 
will of the human spirit.

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I can feel some of the 
same challenges

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they're dealing with 
that I deal with.

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Once again I already have a 
whole other set of challenges

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but still it's agriculture 
growing from the

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ground and raising the 
livestock for food.

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Their goal is the 
same as mine,

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to support their families 
and also to help their

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communities and help feed 
the people of the world.

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♪♪

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Farming and ranching have 
deep roots in New Mexico.

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Early inhabitants were 
growing corn,

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squash and beans more than 
two thousand years ago.

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New Mexico is one of 
the top three

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pecan producing states 
in the nation.

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And here's a spicy fact, New 
Mexico State University

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leads the nation in chile 
pepper research.

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The food connection between 
farming communities and

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urban areas has grown much 
stronger in recent years.

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The dramatic growth of farmers 
markets is just one example.

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In addition, many supermarkets 
offer produce...

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even meats... provided by 
farms and ranches in their area.

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On a bigger scale, a number 
of communities have begun...

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what they call... 
Farm to Table programs.

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Sacramento, California has 
declared itself America's

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"Farm to Fork" Capital - 
giving urban residents the

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chance to learn more about just 
where their food is coming from.

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♪♪

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When it comes to American 
agriculture,

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California is King!

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And if it's California Grown- 
it's being picked,

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plated and praised at this 
Sacramento celebration.

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What are you seeing and what 
are you hearing from

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the farmers that 
actually grow this?

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They're very excited to let 
people know about their

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produce and to let them know 
that they are here

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and they're not going anywhere.

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I think that's really 
important right now.

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Why?

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It's creating more jobs, and 
great food and produce.

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Sacramento is the capital 
of the nation's

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most productive 
agricultural state.

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With some 70% of the 
surrounding region providing

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agricultural, forestland or 
open space, there's plenty of

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room for a wide variety of 
farm products.

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Add to that... scores of 
boutique farms and more than

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50 regional farmers markets 
and you have a close

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connection between producers 
and consumers.

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Well we're harvesting right now,

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this is the best time 
in the vineyard.

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Celebrating that ag 
connection, residents and

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city officials have staged a 
number of events...

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including this one... 
turning Sacramento's iconic

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Tower Bridge into a 
one-of-a-kind "Farm to Fork" 
dinner.

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Back to that dining in a 
moment.

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But first... it has to come 
from the fields.

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Fred did you grow these?

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Yes sir.

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These are pink lady variety, 
yeah.

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When did you pick them?

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These were picked yesterday.

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Yesterday? My goodness... 
That's fresh.

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Yes.

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Yolo County Peach and Apple 
Farmer Fred Manas is sharing the

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fruits of his labor with 
thousands of people, among them,

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the Mayor of West Sacramento, 
Christopher Cabaldon.

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We're right in one of the 
coolest places,

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all the eating, sautéing, 
enjoying,

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and drinking but we're right 
in maybe the richest

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agricultural valley - maybe in 
the whole world,

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along with some of the most 
creative people.

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Thousands of people filled 
the Tower Bridge and

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Sacramento's Capital Mall 
for one of the

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region's culinary celebrations.

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Everyone who worked was 
excited because the people

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who were asking, 
"Where did this come from?

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How does it grow? When is the 
season? Is this local?"

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All these questions that we 
never expected to get that

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now have become part of our 
general conversation.

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I feel like I won the 
lottery being here tonight.

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There was just so many seats 
available for this Tower Bridge

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dinner and it sold out within 
six hours of being announced.

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So it's clearly hit a spot 
that people wanted to come

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and take advantage of this 
exciting opportunity.

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I gotta say the 
more variety,

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the types of foods that you 
just can't find anywhere else.

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But Sacramento and 
California is just like the

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epicenter of agriculture.

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So I get excited when I get 
to try new things.

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Connecting consumers to 
their food and having them

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"try" those new things has 
prompted similar

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"Farm to Fork" events across 
the country.

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Events that raise the profile 
of farmers and ranchers

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and events that celebrate the 
regional products

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that make our agricultural 
communities special.

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What we're doing is 
celebrating what Sacramento is,

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what Sacramento's bounty is, and 
what Sacramento has to offer.

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Not just our community 
because we already know who

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we are and what we are, but 
to tell everybody else that

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we are the Farm to Fork 
capital of America.

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What does it mean to you to 
have such access to agriculture

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and the people that provide it 
right in your own back yard.

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Well it means a lot, because 
you can really pay attention

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to what you're eating.

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And that's a huge deal in 
today's world.

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You can only label so much.

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Knowing the actual farmer, 
going to the farm,

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seeing the produce, seeing 
the pig, whatever it is,

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allows you to eat a lot 
healthier, and safer.

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So it's great in that respect, 
but it also give you just a

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better sense of connection to 
what it is that you're eating.

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Where it comes from.

240
00:13:31,631 --> 00:13:33,298
And for the farmer - 
it is huge!

241
00:13:33,298 --> 00:13:34,764
That's who we are, that's 
what we do great,

242
00:13:34,764 --> 00:13:36,198
that's what we're known 
around the world for,

243
00:13:36,198 --> 00:13:37,464
and let's celebrate it!

244
00:13:37,464 --> 00:13:42,631
♪♪

245
00:13:42,631 --> 00:13:45,064
Many "eat local" efforts 
started with state and

246
00:13:45,064 --> 00:13:47,698
federal programs that 
encouraged school districts

247
00:13:47,698 --> 00:13:50,064
to buy from local farms 
and ranches.

248
00:13:50,064 --> 00:13:52,664
From just a handful of 
programs in the late 90's,

249
00:13:52,664 --> 00:13:55,464
farm to school efforts now 
touch more than

250
00:13:55,464 --> 00:13:58,664
ten thousand schools in 
all 50 states.

251
00:13:58,664 --> 00:14:03,531
♪♪

252
00:14:03,531 --> 00:14:04,831
Let's make a little 
Farm to Table

253
00:14:04,831 --> 00:14:06,664
connection of our own 
right now.

254
00:14:06,664 --> 00:14:09,131
Our Sharon Vaknin is in the 
kitchen this week with a

255
00:14:09,131 --> 00:14:12,998
recipe that dresses up the 
simple sweet potato and

256
00:14:12,998 --> 00:14:16,664
folds it into a very hearty 
main dish that might fit the

257
00:14:16,664 --> 00:14:18,931
bill for your next 
dinner party.

258
00:14:18,931 --> 00:14:34,964
♪♪

259
00:14:34,964 --> 00:14:37,764
Today we're making sweet 
potato and beef stew

260
00:14:37,764 --> 00:14:39,531
with a little surprise.

261
00:14:39,531 --> 00:14:40,964
I'll show you that later.

262
00:14:40,964 --> 00:14:44,531
The first thing we need to do is 
prepare our sweet potatoes.

263
00:14:44,531 --> 00:14:47,431
So the skin of a sweet 
potato is edible but for

264
00:14:47,431 --> 00:14:50,264
this dish, since we're going 
to be stewing it,

265
00:14:50,264 --> 00:14:53,064
the skin will come off 
during the cooking process.

266
00:14:53,064 --> 00:14:54,998
Now when you're shopping for 
sweet potatoes there are

267
00:14:54,998 --> 00:14:56,631
two things you want to look for.

268
00:14:56,631 --> 00:14:58,231
First, you want to make sure 
there isn't a lot of

269
00:14:58,231 --> 00:15:02,898
bruising or breakage on the 
flesh but most importantly,

270
00:15:02,898 --> 00:15:06,364
you need to check to see if 
the flesh is firm.

271
00:15:06,364 --> 00:15:10,064
Normally it will be softer 
towards the end of the root.

272
00:15:10,064 --> 00:15:16,331
♪♪

273
00:15:16,331 --> 00:15:19,964
That's how you know you have 
a fresh sweet potato.

274
00:15:19,964 --> 00:15:23,398
So for our stew, I want to 
cube these sweet potatoes.

275
00:15:23,398 --> 00:15:28,064
So we'll slice them 
length-wise and then...

276
00:15:28,064 --> 00:15:30,298
Just cut them like that.

277
00:15:30,298 --> 00:15:30,964
And then we'll just 
cube them.

278
00:15:33,498 --> 00:15:36,164
Perfect size for our soup.

279
00:15:36,164 --> 00:15:38,731
Our sweet potatoes are done, 
and now it's time

280
00:15:38,731 --> 00:15:41,031
to prep the rest of our 
vegetables.

281
00:15:41,031 --> 00:15:44,664
I've got one red pepper 
and for these,

282
00:15:44,664 --> 00:15:48,198
we don't want to cut 
them too small.

283
00:15:48,198 --> 00:15:50,531
Just nice squares like that.

284
00:15:50,531 --> 00:15:54,898
So the next thing we're going to 
put in here is a carrot.

285
00:15:54,898 --> 00:15:57,764
Then of course, an onion.

286
00:15:57,764 --> 00:15:58,998
Garlic.

287
00:15:58,998 --> 00:16:02,231
I like a lot of garlic 
in my stews.

288
00:16:02,231 --> 00:16:05,231
Now the next main ingredient 
for our dish is our beef,

289
00:16:05,231 --> 00:16:08,298
after all, it's a sweet 
potato and beef stew.

290
00:16:08,298 --> 00:16:12,098
So here I have about a pound 
and a half of stew meat.

291
00:16:12,098 --> 00:16:17,531
So what I want to do here is to 
just trim off some of the fat.

292
00:16:17,531 --> 00:16:19,464
Keep this healthy.

293
00:16:19,464 --> 00:16:23,798
And cut it into smaller 
pieces just like that.

294
00:16:23,798 --> 00:16:27,298
Our beef is in nice 
bite-size pieces

295
00:16:27,298 --> 00:16:30,098
and the last thing we 
need to do to them

296
00:16:30,098 --> 00:16:33,131
is to sprinkle them with 
a little flour.

297
00:16:33,131 --> 00:16:36,064
So not only will this help 
the browning process,

298
00:16:36,064 --> 00:16:40,364
but it will also thicken 
up our stew.

299
00:16:40,364 --> 00:16:47,364
Then just give it a 
nice toss.

300
00:16:47,364 --> 00:16:49,531
Perfect.

301
00:16:49,531 --> 00:16:51,564
Our ingredients are ready 
and now it's time to

302
00:16:51,564 --> 00:16:55,298
brown the beef and get 
our stew going.

303
00:16:55,298 --> 00:16:59,731
Now the first thing we need 
to do is brown our beef.

304
00:16:59,731 --> 00:17:04,064
It gives it a nice color and it 
locks in all those yummy juices.

305
00:17:04,064 --> 00:17:10,298
So we'll add a little bit of 
olive oil to our pan

306
00:17:10,298 --> 00:17:13,164
and throw in our beef.

307
00:17:13,164 --> 00:17:16,731
We're just looking for a 
nice dark brown, golden color.

308
00:17:16,731 --> 00:17:18,198
And when it reaches that 
point,

309
00:17:18,198 --> 00:17:21,298
that beef will just lift up 
off of the pan.

310
00:17:21,298 --> 00:17:24,198
Alright our beef looks 
ready.

311
00:17:24,198 --> 00:17:26,498
We don't have to worry about 
them being cooked all the

312
00:17:26,498 --> 00:17:28,331
way through at this point, 
we just want to get a nice

313
00:17:28,331 --> 00:17:32,198
color on them and these guys 
look good.

314
00:17:32,198 --> 00:17:35,931
Now in the same pan, without 
cleaning anything up, we'll add

315
00:17:35,931 --> 00:17:43,698
a little bit more olive oil and 
get our onions going.

316
00:17:43,698 --> 00:17:45,964
Now that our onions have 
softened,

317
00:17:45,964 --> 00:17:48,798
we'll add our carrots and 
the garlic.

318
00:17:55,064 --> 00:17:57,664
And now it's time to add our 
spices.

319
00:17:57,664 --> 00:18:02,631
So here I've got turmeric, 
cumin, paprika, a little bit of

320
00:18:02,631 --> 00:18:07,898
cayenne pepper for a kick and 
a little bit of cinnamon.

321
00:18:07,898 --> 00:18:11,798
Sprinkle it right on top.

322
00:18:11,798 --> 00:18:15,864
Now I did say that this stew 
has a little surprise.

323
00:18:15,864 --> 00:18:20,464
We're adding beer and the 
beer will help us de-glaze

324
00:18:20,464 --> 00:18:24,931
the pan but it will also add 
a nice flavor so here I've

325
00:18:24,931 --> 00:18:29,431
got a Belgian Ale, I've got 
Stella Artois.

326
00:18:29,431 --> 00:18:33,164
It's not too strong, we're 
not making beer stew.

327
00:18:33,164 --> 00:18:39,131
We just wanted to add a nice 
little kick.

328
00:18:39,131 --> 00:18:42,531
Now back in goes our beef 
juices and all,

329
00:18:42,531 --> 00:18:45,064
we don't want to miss out on 
any of that.

330
00:18:45,064 --> 00:18:49,064
Plus four cups of beef 
stock.

331
00:18:49,064 --> 00:18:51,931
Finally of course, we've got 
our red bell peppers

332
00:18:51,931 --> 00:18:56,564
and the star, our sweet potato.

333
00:18:56,564 --> 00:19:00,398
Now a few more flavorings and 
we'll be ready to let this stew.

334
00:19:00,398 --> 00:19:05,598
I've got fresh thyme and 
two bay leaves.

335
00:19:05,598 --> 00:19:07,798
Now I'm putting them in 
whole but we'll take them out

336
00:19:07,798 --> 00:19:10,164
before we serve this dish.

337
00:19:10,164 --> 00:19:12,998
And I almost forgot, 
Worcestershire sauce.

338
00:19:12,998 --> 00:19:16,798
This will add a nice amount 
of sweetness and tang.

339
00:19:16,798 --> 00:19:22,931
And season it with a 
little pepper.

340
00:19:22,931 --> 00:19:27,364
So we'll let this stew for 
about 45 minutes to an hour

341
00:19:27,364 --> 00:19:30,998
until that beef has softened, 
the color of the stew

342
00:19:30,998 --> 00:19:34,798
has deepened, and the liquid has 
reduced so I'm not going to

343
00:19:34,798 --> 00:19:38,598
put a lid on it, I want some of 
that liquid to come down.

344
00:19:38,598 --> 00:19:44,431
Our stew simmered for about 
an hour and that liquid reduced

345
00:19:44,431 --> 00:19:50,431
The beef is soft and tender 
and so are those sweet potatoes.

346
00:19:50,431 --> 00:19:51,864
So the way I'm serving 
it here is

347
00:19:51,864 --> 00:19:54,931
over a few spoonfuls 
of couscous.

348
00:19:54,931 --> 00:19:58,664
You can also use pasta or 
pearl couscous, just soak up

349
00:19:58,664 --> 00:20:03,898
all that flavor and to finish it 
off, some cilantro.

350
00:20:03,898 --> 00:20:05,898
How good does that look.

351
00:20:05,898 --> 00:20:09,198
And now of course there is only 
one more thing left to do,

352
00:20:09,198 --> 00:20:10,564
give it a try.

353
00:20:13,431 --> 00:20:18,231
Mmm, that's amazing.

354
00:20:18,231 --> 00:20:21,331
You've got the sweetness of 
our star ingredient,

355
00:20:21,331 --> 00:20:24,398
the savory of the beef, and 
of course all of those

356
00:20:24,398 --> 00:20:27,164
spices that we put in there 
in the very beginning.

357
00:20:27,164 --> 00:20:29,998
This is going to be a hit.

358
00:20:29,998 --> 00:20:36,698
♪♪

359
00:20:36,698 --> 00:20:39,798
One hundred fifty years ago 
a good portion of America's

360
00:20:39,798 --> 00:20:42,698
population grew their 
own food.

361
00:20:42,698 --> 00:20:45,564
Even with community gardens, 
that's become more difficult

362
00:20:45,564 --> 00:20:48,731
these days and hunger 
programs often have trouble

363
00:20:48,731 --> 00:20:52,564
providing fresh produce to 
those they serve.

364
00:20:52,564 --> 00:20:55,298
Well, just like the Florida 
program we showed you earlier,

365
00:20:55,298 --> 00:20:58,664
a dedicated group 
in Boston is working hard to

366
00:20:58,664 --> 00:21:02,464
meet the food needs of those 
in their community.

367
00:21:02,464 --> 00:21:09,564
♪♪

368
00:21:09,564 --> 00:21:14,498
These orange and yellow 
peppers are premium

369
00:21:14,498 --> 00:21:17,131
they're just so beautiful.

370
00:21:18,864 --> 00:21:21,931
I know what a pepper is, but 
as far as some of the more

371
00:21:21,931 --> 00:21:23,964
interesting vegetables go I 
didn't know that much

372
00:21:23,964 --> 00:21:26,031
until I started doing this.

373
00:21:26,031 --> 00:21:27,898
Still a good pepper if they use 
it fairly quick.

374
00:21:27,898 --> 00:21:31,464
Usually pretty good 
quality stuff.

375
00:21:31,464 --> 00:21:33,964
Some of it doesn't have to 
be perfect.

376
00:21:33,964 --> 00:21:36,198
He said just come down 
the row,

377
00:21:36,198 --> 00:21:42,098
pick the orange peppers but 
don't get the ones that

378
00:21:42,098 --> 00:21:44,298
look like they're past 
their prime.

379
00:21:44,298 --> 00:21:48,831
So we're looking for 
perfect peppers.

380
00:21:48,831 --> 00:21:57,231
♪♪

381
00:21:57,231 --> 00:21:59,031
Thank you for coming today.

382
00:22:02,164 --> 00:22:06,164
Farmers contact us and then 
we have to react and we may

383
00:22:06,164 --> 00:22:09,731
have less than 24 hours, 
we may have 48 hours.

384
00:22:09,731 --> 00:22:13,331
In between that time there's 
weather to consider,

385
00:22:13,331 --> 00:22:18,331
other conditions and so it's 
getting the volunteers,

386
00:22:18,331 --> 00:22:21,064
its having the mass of 
volunteers I could draw from

387
00:22:21,064 --> 00:22:23,798
to get the numbers I need on 
very short notice.

388
00:22:23,798 --> 00:22:28,764
Maybe they want to plow in two 
days or maybe the product is

389
00:22:28,764 --> 00:22:33,198
gonna have bolted and just not 
be good in that amount of time.

390
00:22:33,198 --> 00:22:37,531
So I ask the volunteers to 
pick what they would like.

391
00:22:37,531 --> 00:22:42,564
We don't want to take to 
pantries marginal product.

392
00:22:42,564 --> 00:22:45,831
We're picking items that you 
would see at the

393
00:22:45,831 --> 00:22:50,031
at the farmers market, 
it's just surplus is what it is.

394
00:22:50,031 --> 00:22:51,931
We're going to be out here 
today for probably about

395
00:22:51,931 --> 00:22:55,631
three hours and we're going 
to get five different items.

396
00:22:55,631 --> 00:22:57,964
Estimates are 40 to 50 
percent of what is

397
00:22:57,964 --> 00:23:00,964
produced in the U.S. actually 
goes to waste.

398
00:23:00,964 --> 00:23:03,631
If that's the level of what 
the waste is,

399
00:23:03,631 --> 00:23:05,964
we're not going to be able 
to keep going like that.

400
00:23:05,964 --> 00:23:09,198
We've got to recover some 
of that on the end

401
00:23:09,198 --> 00:23:11,531
before it goes into the 
waste streams.

402
00:23:11,531 --> 00:23:14,964
So that's what we're doing.

403
00:23:14,964 --> 00:23:17,531
Perfectly good product going 
to the people who need it.

404
00:23:17,531 --> 00:23:21,298
For me, personally I think it's 
important just to get outside.

405
00:23:21,298 --> 00:23:23,998
I spend so much time inside 
at school and doing homework

406
00:23:23,998 --> 00:23:26,364
and stuff and it's great 
just to be out here.

407
00:23:26,364 --> 00:23:29,864
Food is certainly essential 
so I think it's a combination

408
00:23:29,864 --> 00:23:34,731
of being outside, being on a 
farm, doing something I really

409
00:23:34,731 --> 00:23:38,598
enjoy and making a difference 
for someone else.

410
00:23:38,598 --> 00:23:43,931
♪♪

411
00:23:43,931 --> 00:23:46,964
Food for Free is a non-profit 
that was started in 1981

412
00:23:46,964 --> 00:23:49,531
and our mission is to rescue 
fresh fruit and produce

413
00:23:49,531 --> 00:23:51,998
and other foods that would 
otherwise go to waste and

414
00:23:51,998 --> 00:23:57,164
get it directly into the 
emergency food system.

415
00:23:57,164 --> 00:24:01,298
We estimate that we feed between 
20 to 25 thousand people a month

416
00:24:01,298 --> 00:24:04,331
In the emergency food system 
people don't have access to

417
00:24:04,331 --> 00:24:07,598
fresh produce and fruit and 
with The Gleaners and with us,

418
00:24:07,598 --> 00:24:09,798
it may be more people 
but we're able to ensure that

419
00:24:09,798 --> 00:24:12,598
the food that they're getting is 
good and healthy food.

420
00:24:12,598 --> 00:24:15,331
The Gleaners are a partner 
with Food for Free.

421
00:24:15,331 --> 00:24:18,098
Part of what Food for Free 
is trying to do is ensure that

422
00:24:18,098 --> 00:24:21,631
70 plus percent of the food that 
we deliver is fresh produce.

423
00:24:21,631 --> 00:24:24,231
The Gleaners not only get us 
fresh produce but it's

424
00:24:24,231 --> 00:24:26,831
directly from farms here in 
Massachusetts.

425
00:24:26,831 --> 00:24:29,764
So it's supporting the farmers 
and its supplementing the

426
00:24:29,764 --> 00:24:35,631
most fresh produce we can 
possibly get our hands on.

427
00:24:35,631 --> 00:24:38,531
When we go to pick up food 
or collect from The Gleaners

428
00:24:38,531 --> 00:24:41,498
or collect from supermarkets 
or farmers, they're grateful.

429
00:24:41,498 --> 00:24:43,364
They're thanking us for 
taking this food off their

430
00:24:43,364 --> 00:24:45,264
hands and ensuring its not 
going to waste.

431
00:24:45,264 --> 00:24:47,031
Then we go to recipient 
food donors,

432
00:24:47,031 --> 00:24:49,231
they're incredibly grateful 
for the food that we're bringing

433
00:24:49,231 --> 00:24:52,631
in so everyone in this system 
is sort of helping

434
00:24:52,631 --> 00:24:56,031
each other out and appreciative 
of what's happening.

435
00:24:56,031 --> 00:25:04,231
♪♪

436
00:25:04,231 --> 00:25:07,098
Before we go, let me remind 
you that there's a lot to

437
00:25:07,098 --> 00:25:09,798
enjoy on our America's 
Heartland website.

438
00:25:09,798 --> 00:25:12,031
Not only video from all of 
our programs,

439
00:25:12,031 --> 00:25:15,531
but educational information 
on agriculture and links

440
00:25:15,531 --> 00:25:17,998
to farm programs across 
the country.

441
00:25:17,998 --> 00:25:20,931
You'll find us at 
AmericasHeartland.org

442
00:25:20,931 --> 00:25:22,731
And if you hang around some 
of your favorite

443
00:25:22,731 --> 00:25:26,264
social media sites, you can 
connect with us there too.

444
00:25:26,264 --> 00:25:27,331
Thanks for being with us.

445
00:25:27,331 --> 00:25:29,264
We'll see you next time on 
America's Heartland.

446
00:25:31,064 --> 00:25:34,631
You can purchase a DVD or 
Blu Ray copy of this program.

447
00:25:34,631 --> 00:25:35,764
Here's the cost:

448
00:25:37,131 --> 00:25:39,564
To order, just visit us 
online or call:

449
00:25:43,064 --> 00:25:44,931
♪♪

450
00:25:44,931 --> 00:25:51,231
♪You can see it in the eyes 
of every woman and man♪

451
00:25:51,231 --> 00:25:57,298
♪In America's Heartland 
living close to the land♪

452
00:25:57,298 --> 00:26:03,331
♪There's a love for the country 
And a pride in the brand♪

453
00:26:03,331 --> 00:26:06,031
♪In America's Heartland♪

454
00:26:06,031 --> 00:26:11,731
♪Living close 
Close to the land♪

455
00:26:11,731 --> 00:26:12,698
♪♪

456
00:26:12,998 --> 00:26:15,498
America's Heartland is made 
possible by...

457
00:26:16,564 --> 00:26:21,431
Farm Credit - 
Financing agriculture and rural 
America since 1916.

458
00:26:21,431 --> 00:26:25,298
Farm Credit is 
cooperatively owned by America's 
farmers and ranchers.

459
00:26:25,298 --> 00:26:27,531
Learn more at farmcredit.com

460
00:26:28,431 --> 00:26:31,164
CropLife America - 
Representing the companies whose

461
00:26:31,164 --> 00:26:34,931
modern farming innovations help 
America's farmers provide

462
00:26:34,931 --> 00:26:37,731
nutritious food for communities 
around the globe.