WEBVTT 00:00.898 --> 00:03.431 America's Heartland is made possible by... 00:04.298 --> 00:09.231 Farm Credit - Financing agriculture and rural America since 1916. 00:09.231 --> 00:13.031 Farm Credit is cooperatively owned by America's farmers and ranchers. 00:13.031 --> 00:14.964 Learn more at farmcredit.com 00:16.431 --> 00:19.264 CropLife America - Representing the companies whose 00:19.264 --> 00:22.864 modern farming innovations help America's farmers provide 00:22.864 --> 00:25.531 nutritious food for communities around the globe. 00:27.464 --> 00:28.631 Hi I'm Rob Stewart. 00:28.631 --> 00:30.564 Coming up, we'll take you across the U.S. and 00:30.564 --> 00:34.031 head overseas to see how American farmers and ranchers 00:34.031 --> 00:37.631 make a critical connection to consumers... 00:37.631 --> 00:40.998 And reach out to communities at home and abroad. 00:40.998 --> 00:43.498 We'll take you to Africa where a New Mexico rancher shares 00:43.498 --> 00:48.464 his expertise in raising better crops to stave off hunger. 00:48.464 --> 00:51.598 Some city folks in Boston take to the farm fields 00:51.598 --> 00:55.031 of New England - delivering food to the region's needy. 00:55.031 --> 00:58.698 Our Sharon Vaknin shows you how to "dress up" the simple 00:58.698 --> 01:02.564 sweet potato and make it into a main dish meal. 01:02.564 --> 01:05.631 And urban residents in one California community support 01:05.631 --> 01:09.531 local growers with an expanding "Farm to Fork" movement. 01:09.531 --> 01:11.698 It's all coming up on America's Heartland. 01:15.198 --> 01:21.731 ♪You can see it in the eyes Of every woman and man♪ 01:21.731 --> 01:27.664 ♪In America's Heartland living close to the land♪ 01:27.664 --> 01:33.698 ♪There's a love for the country And a pride in the brand♪ 01:33.698 --> 01:36.731 ♪In America's Heartland♪ 01:36.731 --> 01:41.598 ♪Living close Close to the land♪ 01:41.598 --> 01:49.564 ♪♪ 01:50.964 --> 01:52.564 Whether it's a natural disaster or 01:52.564 --> 01:55.731 a call to help in any number of emergencies, 01:55.731 --> 01:58.998 America's farmers and ranchers have long stepped up 01:58.998 --> 02:03.531 to provide food and other aid to communities in need. 02:03.531 --> 02:06.831 Tough economic times have accelerated those needs and 02:06.831 --> 02:10.164 all across the country partnership programs have 02:10.164 --> 02:12.964 sprung up between rural communities and urban 02:12.964 --> 02:16.864 residents to help deal with food shortages. 02:16.864 --> 02:18.431 We've shared a number of these stories with you 02:18.431 --> 02:19.964 on America's Heartland. 02:19.964 --> 02:23.098 "Farmers Feed Florida" is a good example. 02:23.098 --> 02:26.298 Local farmers, like Hank Scott, welcome volunteers 02:26.298 --> 02:28.831 who show up to sweep through their fields - 02:28.831 --> 02:32.464 collecting produce that might otherwise go to waste. 02:32.464 --> 02:34.798 You hate to see a crop that you've worked so hard 02:34.798 --> 02:37.698 to grow go to waste. 02:37.698 --> 02:39.364 I mean you're growing it to feed people; 02:39.364 --> 02:40.631 you want it to feed people. 02:40.631 --> 02:43.298 If you can get the stuff that's not marketable in the 02:43.298 --> 02:45.931 right hands where it can help people that are in 02:45.931 --> 02:48.498 need-- that's the greatest thing in the world, 02:48.498 --> 02:49.798 the greatest feeling in the world. 02:49.798 --> 02:51.131 Trucked back to the Second Harvest 02:51.131 --> 02:54.531 food distribution center, Boy Scouts and others will package 02:54.531 --> 02:58.731 the produce making it possible for food closets and Florida 02:58.731 --> 03:03.064 hunger centers to share fresh food with those in need. 03:03.064 --> 03:06.664 But hunger is a real concern not just in the United States, 03:06.664 --> 03:09.498 but in many places around the world. 03:09.498 --> 03:12.864 And there as here at home you'll often find America's 03:12.864 --> 03:15.798 farmers and ranchers providing assistance. 03:15.798 --> 03:28.531 ♪♪ 03:28.531 --> 03:30.664 Scott Stovall has been working this cattle ranch 03:30.664 --> 03:33.364 for more than two decades. 03:33.364 --> 03:35.664 We're in windy Central New Mexico. 03:35.664 --> 03:40.198 The nearest towns are Anton Chico, Las Vegas and Santa Rosa. 03:40.198 --> 03:45.431 When I was young, I wanted a career that was outdoors. 03:45.431 --> 03:48.398 I wanted to stay with the southwest 03:48.398 --> 03:52.464 and I wanted something that was active. 03:52.464 --> 03:55.631 And during that period of time I met a lot of ranchers 03:55.631 --> 04:01.698 and just completely liked the lifestyle of these 04:01.698 --> 04:04.864 ranchers and I think I was in my early 20's 04:04.864 --> 04:07.364 and from then on my goal was set. 04:07.364 --> 04:10.698 His ranch is home to large herds of cattle roaming on 04:10.698 --> 04:14.698 thousands of acres of open grassland- a ranch he 04:14.698 --> 04:18.364 established with lots of hard work and sweat. 04:18.364 --> 04:21.498 Scott Stovall has learned a lot on this land. 04:21.498 --> 04:25.564 So much, he was ready to share his knowledge with others. 04:25.564 --> 04:30.964 When I got to a point where I felt like I had everything 04:30.964 --> 04:33.998 paid off here at the ranch, I wanted to give back and 04:33.998 --> 04:37.564 agriculture's been good to me and I also wanted to 04:37.564 --> 04:40.098 give back to it, so I volunteered locally 04:40.098 --> 04:45.398 for some organizations here and someone approached me 04:45.398 --> 04:48.031 about the Farmer-to-Farmer program. 04:48.031 --> 04:52.664 This is the Farmer-to-Farmer program- in action- in Africa... 04:52.664 --> 04:56.231 where Scott shared his firsthand knowledge of agriculture with 04:56.231 --> 05:00.864 farmers who could benefit from his information and experience. 05:00.864 --> 05:02.431 It's a program funded by the 05:02.431 --> 05:04.931 United States Agency for International Development... 05:04.931 --> 05:09.264 U.S.A.I.D and implemented through CNFA, an international 05:09.264 --> 05:13.631 development organization based in Washington, D.C. 05:13.631 --> 05:17.264 The program provides life-saving knowledge and expertise 05:17.264 --> 05:20.664 delivered by volunteer American Farmers sharing 05:20.664 --> 05:23.798 their skills with farmers and agricultural businesses 05:23.798 --> 05:25.898 in developing countries. 05:25.898 --> 05:27.864 Scott's contributions have taken him 05:27.864 --> 05:30.631 to a number of spots around the globe. 05:30.631 --> 05:36.831 I've been in Eastern Europe, Ukraine, let's see, Azerbaijan, 05:36.831 --> 05:45.864 Georgia, and in Africa, Kenya, Mozambique, Malawi, 05:45.864 --> 05:52.464 Angola, Uganda, Mali, a lot of countries in Africa. 05:52.464 --> 05:54.998 This farming and green house operation in Kenya, 05:54.998 --> 05:57.398 is a host organization being helped by the 05:57.398 --> 06:01.098 Farmer-to-Farmer program- one of many in Africa. 06:01.864 --> 06:05.098 Ngila Kimotho directs Kenya Dryland Seeds limited. 06:05.098 --> 06:07.498 His group has benefited from their 06:07.498 --> 06:09.598 interaction with farmers like Scott. 06:29.731 --> 06:32.098 The work being done in the farmer to farmer program 06:32.098 --> 06:34.431 exposes those in regions around the world 06:34.431 --> 06:37.631 to agricultural information that can help farmers 06:37.631 --> 06:40.564 become self-reliant, improve food security 06:40.564 --> 06:42.398 and generate income. 06:42.398 --> 06:44.431 It can also provide needed expertise 06:44.431 --> 06:47.798 in other areas-important to farming success. 07:02.198 --> 07:04.598 It's not just planting techniques that are shared... 07:04.598 --> 07:08.098 everything from production - to harvest - is handled here. 07:08.098 --> 07:11.598 These kernels of corn can save the lives 07:11.598 --> 07:14.731 of people struggling for their very next meal. 07:14.731 --> 07:21.031 And as a result it's opened my eyes on many different levels... 07:21.031 --> 07:23.031 they facilitate the whole project. 07:23.031 --> 07:25.598 All you do is volunteer your time. 07:25.598 --> 07:27.664 But the lessons don't end on the land. 07:27.664 --> 07:31.064 Scott Stovall says that what he experienced in Africa 07:31.064 --> 07:33.664 has changed his life, too. 07:33.664 --> 07:36.131 Knowing that he's helped plant seeds of change - 07:36.131 --> 07:38.698 for generations to come - has given him 07:38.698 --> 07:41.731 a new passion and purpose. 07:41.731 --> 07:44.598 It's something that truly changed my life. 07:44.598 --> 07:46.264 It's opened my eyes professionally, 07:46.264 --> 07:49.898 culturally and personally knowing that there's different 07:49.898 --> 07:52.831 ways in agriculture other that the way I know. 07:52.831 --> 07:54.631 There's other cultures different than the culture 07:54.631 --> 07:59.431 I'm used to and personally, the will of the human spirit. 07:59.431 --> 08:01.198 I can feel some of the same challenges 08:01.198 --> 08:02.498 they're dealing with that I deal with. 08:02.498 --> 08:05.498 Once again I already have a whole other set of challenges 08:05.498 --> 08:08.531 but still it's agriculture growing from the 08:08.531 --> 08:12.198 ground and raising the livestock for food. 08:12.198 --> 08:13.931 Their goal is the same as mine, 08:13.931 --> 08:17.064 to support their families and also to help their 08:17.064 --> 08:22.498 communities and help feed the people of the world. 08:22.498 --> 08:27.498 ♪♪ 08:27.498 --> 08:30.931 Farming and ranching have deep roots in New Mexico. 08:30.931 --> 08:32.731 Early inhabitants were growing corn, 08:32.731 --> 08:37.164 squash and beans more than two thousand years ago. 08:37.164 --> 08:38.764 New Mexico is one of the top three 08:38.764 --> 08:41.598 pecan producing states in the nation. 08:41.598 --> 08:45.298 And here's a spicy fact, New Mexico State University 08:45.298 --> 08:50.164 leads the nation in chile pepper research. 08:50.164 --> 08:52.864 The food connection between farming communities and 08:52.864 --> 08:57.298 urban areas has grown much stronger in recent years. 08:57.298 --> 09:00.898 The dramatic growth of farmers markets is just one example. 09:00.898 --> 09:03.998 In addition, many supermarkets offer produce... 09:03.998 --> 09:07.798 even meats... provided by farms and ranches in their area. 09:07.798 --> 09:10.964 On a bigger scale, a number of communities have begun... 09:10.964 --> 09:14.198 what they call... Farm to Table programs. 09:14.198 --> 09:17.531 Sacramento, California has declared itself America's 09:17.531 --> 09:19.998 "Farm to Fork" Capital - giving urban residents the 09:19.998 --> 09:24.298 chance to learn more about just where their food is coming from. 09:24.298 --> 09:36.664 ♪♪ 09:36.664 --> 09:38.498 When it comes to American agriculture, 09:38.498 --> 09:40.998 California is King! 09:40.998 --> 09:44.531 And if it's California Grown- it's being picked, 09:44.531 --> 09:50.498 plated and praised at this Sacramento celebration. 09:50.498 --> 09:52.464 What are you seeing and what are you hearing from 09:52.464 --> 09:56.331 the farmers that actually grow this? 09:56.331 --> 09:58.031 They're very excited to let people know about their 09:58.031 --> 10:00.264 produce and to let them know that they are here 10:00.264 --> 10:01.631 and they're not going anywhere. 10:01.631 --> 10:03.298 I think that's really important right now. 10:03.298 --> 10:04.498 Why? 10:04.498 --> 10:08.964 It's creating more jobs, and great food and produce. 10:08.964 --> 10:11.231 Sacramento is the capital of the nation's 10:11.231 --> 10:13.898 most productive agricultural state. 10:13.898 --> 10:17.598 With some 70% of the surrounding region providing 10:17.598 --> 10:22.131 agricultural, forestland or open space, there's plenty of 10:22.131 --> 10:25.698 room for a wide variety of farm products. 10:25.698 --> 10:28.998 Add to that... scores of boutique farms and more than 10:28.998 --> 10:32.564 50 regional farmers markets and you have a close 10:32.564 --> 10:36.064 connection between producers and consumers. 10:36.064 --> 10:37.598 Well we're harvesting right now, 10:37.598 --> 10:40.298 this is the best time in the vineyard. 10:40.298 --> 10:43.064 Celebrating that ag connection, residents and 10:43.064 --> 10:46.498 city officials have staged a number of events... 10:46.498 --> 10:49.664 including this one... turning Sacramento's iconic 10:49.664 --> 10:54.131 Tower Bridge into a one-of-a-kind "Farm to Fork" dinner. 10:54.131 --> 10:55.898 Back to that dining in a moment. 10:55.898 --> 10:58.864 But first... it has to come from the fields. 10:58.864 --> 11:00.064 Fred did you grow these? 11:00.064 --> 11:01.398 Yes sir. 11:01.398 --> 11:04.031 These are pink lady variety, yeah. 11:04.031 --> 11:05.198 When did you pick them? 11:05.198 --> 11:06.431 These were picked yesterday. 11:06.431 --> 11:09.331 Yesterday? My goodness... That's fresh. 11:09.331 --> 11:10.631 Yes. 11:10.631 --> 11:13.698 Yolo County Peach and Apple Farmer Fred Manas is sharing the 11:13.698 --> 11:18.298 fruits of his labor with thousands of people, among them, 11:18.298 --> 11:22.064 the Mayor of West Sacramento, Christopher Cabaldon. 11:22.064 --> 11:24.464 We're right in one of the coolest places, 11:24.464 --> 11:27.098 all the eating, sautéing, enjoying, 11:27.098 --> 11:29.298 and drinking but we're right in maybe the richest 11:29.298 --> 11:31.164 agricultural valley - maybe in the whole world, 11:31.164 --> 11:33.064 along with some of the most creative people. 11:33.064 --> 11:36.331 Thousands of people filled the Tower Bridge and 11:36.331 --> 11:38.898 Sacramento's Capital Mall for one of the 11:38.898 --> 11:41.698 region's culinary celebrations. 11:41.698 --> 11:43.431 Everyone who worked was excited because the people 11:43.431 --> 11:45.664 who were asking, "Where did this come from? 11:45.664 --> 11:48.464 How does it grow? When is the season? Is this local?" 11:48.464 --> 11:51.398 All these questions that we never expected to get that 11:51.398 --> 11:54.964 now have become part of our general conversation. 11:54.964 --> 11:57.198 I feel like I won the lottery being here tonight. 11:57.198 --> 12:00.364 There was just so many seats available for this Tower Bridge 12:00.364 --> 12:04.398 dinner and it sold out within six hours of being announced. 12:04.398 --> 12:08.331 So it's clearly hit a spot that people wanted to come 12:08.331 --> 12:11.231 and take advantage of this exciting opportunity. 12:11.231 --> 12:14.031 I gotta say the more variety, 12:14.031 --> 12:18.198 the types of foods that you just can't find anywhere else. 12:18.198 --> 12:23.198 But Sacramento and California is just like the 12:23.198 --> 12:26.231 epicenter of agriculture. 12:26.231 --> 12:30.464 So I get excited when I get to try new things. 12:30.464 --> 12:33.464 Connecting consumers to their food and having them 12:33.464 --> 12:36.564 "try" those new things has prompted similar 12:36.564 --> 12:39.464 "Farm to Fork" events across the country. 12:39.464 --> 12:43.098 Events that raise the profile of farmers and ranchers 12:43.098 --> 12:45.831 and events that celebrate the regional products 12:45.831 --> 12:49.698 that make our agricultural communities special. 12:49.698 --> 12:51.198 What we're doing is celebrating what Sacramento is, 12:51.198 --> 12:54.364 what Sacramento's bounty is, and what Sacramento has to offer. 12:54.364 --> 12:57.231 Not just our community because we already know who 12:57.231 --> 13:00.264 we are and what we are, but to tell everybody else that 13:00.264 --> 13:03.098 we are the Farm to Fork capital of America. 13:03.098 --> 13:08.598 What does it mean to you to have such access to agriculture 13:08.598 --> 13:11.131 and the people that provide it right in your own back yard. 13:11.131 --> 13:13.064 Well it means a lot, because you can really pay attention 13:13.064 --> 13:15.198 to what you're eating. 13:15.198 --> 13:17.498 And that's a huge deal in today's world. 13:17.498 --> 13:18.998 You can only label so much. 13:18.998 --> 13:21.098 Knowing the actual farmer, going to the farm, 13:21.098 --> 13:23.298 seeing the produce, seeing the pig, whatever it is, 13:23.298 --> 13:26.131 allows you to eat a lot healthier, and safer. 13:26.131 --> 13:28.231 So it's great in that respect, but it also give you just a 13:28.231 --> 13:30.398 better sense of connection to what it is that you're eating. 13:30.398 --> 13:31.631 Where it comes from. 13:31.631 --> 13:33.298 And for the farmer - it is huge! 13:33.298 --> 13:34.764 That's who we are, that's what we do great, 13:34.764 --> 13:36.198 that's what we're known around the world for, 13:36.198 --> 13:37.464 and let's celebrate it! 13:37.464 --> 13:42.631 ♪♪ 13:42.631 --> 13:45.064 Many "eat local" efforts started with state and 13:45.064 --> 13:47.698 federal programs that encouraged school districts 13:47.698 --> 13:50.064 to buy from local farms and ranches. 13:50.064 --> 13:52.664 From just a handful of programs in the late 90's, 13:52.664 --> 13:55.464 farm to school efforts now touch more than 13:55.464 --> 13:58.664 ten thousand schools in all 50 states. 13:58.664 --> 14:03.531 ♪♪ 14:03.531 --> 14:04.831 Let's make a little Farm to Table 14:04.831 --> 14:06.664 connection of our own right now. 14:06.664 --> 14:09.131 Our Sharon Vaknin is in the kitchen this week with a 14:09.131 --> 14:12.998 recipe that dresses up the simple sweet potato and 14:12.998 --> 14:16.664 folds it into a very hearty main dish that might fit the 14:16.664 --> 14:18.931 bill for your next dinner party. 14:18.931 --> 14:34.964 ♪♪ 14:34.964 --> 14:37.764 Today we're making sweet potato and beef stew 14:37.764 --> 14:39.531 with a little surprise. 14:39.531 --> 14:40.964 I'll show you that later. 14:40.964 --> 14:44.531 The first thing we need to do is prepare our sweet potatoes. 14:44.531 --> 14:47.431 So the skin of a sweet potato is edible but for 14:47.431 --> 14:50.264 this dish, since we're going to be stewing it, 14:50.264 --> 14:53.064 the skin will come off during the cooking process. 14:53.064 --> 14:54.998 Now when you're shopping for sweet potatoes there are 14:54.998 --> 14:56.631 two things you want to look for. 14:56.631 --> 14:58.231 First, you want to make sure there isn't a lot of 14:58.231 --> 15:02.898 bruising or breakage on the flesh but most importantly, 15:02.898 --> 15:06.364 you need to check to see if the flesh is firm. 15:06.364 --> 15:10.064 Normally it will be softer towards the end of the root. 15:10.064 --> 15:16.331 ♪♪ 15:16.331 --> 15:19.964 That's how you know you have a fresh sweet potato. 15:19.964 --> 15:23.398 So for our stew, I want to cube these sweet potatoes. 15:23.398 --> 15:28.064 So we'll slice them length-wise and then... 15:28.064 --> 15:30.298 Just cut them like that. 15:30.298 --> 15:30.964 And then we'll just cube them. 15:33.498 --> 15:36.164 Perfect size for our soup. 15:36.164 --> 15:38.731 Our sweet potatoes are done, and now it's time 15:38.731 --> 15:41.031 to prep the rest of our vegetables. 15:41.031 --> 15:44.664 I've got one red pepper and for these, 15:44.664 --> 15:48.198 we don't want to cut them too small. 15:48.198 --> 15:50.531 Just nice squares like that. 15:50.531 --> 15:54.898 So the next thing we're going to put in here is a carrot. 15:54.898 --> 15:57.764 Then of course, an onion. 15:57.764 --> 15:58.998 Garlic. 15:58.998 --> 16:02.231 I like a lot of garlic in my stews. 16:02.231 --> 16:05.231 Now the next main ingredient for our dish is our beef, 16:05.231 --> 16:08.298 after all, it's a sweet potato and beef stew. 16:08.298 --> 16:12.098 So here I have about a pound and a half of stew meat. 16:12.098 --> 16:17.531 So what I want to do here is to just trim off some of the fat. 16:17.531 --> 16:19.464 Keep this healthy. 16:19.464 --> 16:23.798 And cut it into smaller pieces just like that. 16:23.798 --> 16:27.298 Our beef is in nice bite-size pieces 16:27.298 --> 16:30.098 and the last thing we need to do to them 16:30.098 --> 16:33.131 is to sprinkle them with a little flour. 16:33.131 --> 16:36.064 So not only will this help the browning process, 16:36.064 --> 16:40.364 but it will also thicken up our stew. 16:40.364 --> 16:47.364 Then just give it a nice toss. 16:47.364 --> 16:49.531 Perfect. 16:49.531 --> 16:51.564 Our ingredients are ready and now it's time to 16:51.564 --> 16:55.298 brown the beef and get our stew going. 16:55.298 --> 16:59.731 Now the first thing we need to do is brown our beef. 16:59.731 --> 17:04.064 It gives it a nice color and it locks in all those yummy juices. 17:04.064 --> 17:10.298 So we'll add a little bit of olive oil to our pan 17:10.298 --> 17:13.164 and throw in our beef. 17:13.164 --> 17:16.731 We're just looking for a nice dark brown, golden color. 17:16.731 --> 17:18.198 And when it reaches that point, 17:18.198 --> 17:21.298 that beef will just lift up off of the pan. 17:21.298 --> 17:24.198 Alright our beef looks ready. 17:24.198 --> 17:26.498 We don't have to worry about them being cooked all the 17:26.498 --> 17:28.331 way through at this point, we just want to get a nice 17:28.331 --> 17:32.198 color on them and these guys look good. 17:32.198 --> 17:35.931 Now in the same pan, without cleaning anything up, we'll add 17:35.931 --> 17:43.698 a little bit more olive oil and get our onions going. 17:43.698 --> 17:45.964 Now that our onions have softened, 17:45.964 --> 17:48.798 we'll add our carrots and the garlic. 17:55.064 --> 17:57.664 And now it's time to add our spices. 17:57.664 --> 18:02.631 So here I've got turmeric, cumin, paprika, a little bit of 18:02.631 --> 18:07.898 cayenne pepper for a kick and a little bit of cinnamon. 18:07.898 --> 18:11.798 Sprinkle it right on top. 18:11.798 --> 18:15.864 Now I did say that this stew has a little surprise. 18:15.864 --> 18:20.464 We're adding beer and the beer will help us de-glaze 18:20.464 --> 18:24.931 the pan but it will also add a nice flavor so here I've 18:24.931 --> 18:29.431 got a Belgian Ale, I've got Stella Artois. 18:29.431 --> 18:33.164 It's not too strong, we're not making beer stew. 18:33.164 --> 18:39.131 We just wanted to add a nice little kick. 18:39.131 --> 18:42.531 Now back in goes our beef juices and all, 18:42.531 --> 18:45.064 we don't want to miss out on any of that. 18:45.064 --> 18:49.064 Plus four cups of beef stock. 18:49.064 --> 18:51.931 Finally of course, we've got our red bell peppers 18:51.931 --> 18:56.564 and the star, our sweet potato. 18:56.564 --> 19:00.398 Now a few more flavorings and we'll be ready to let this stew. 19:00.398 --> 19:05.598 I've got fresh thyme and two bay leaves. 19:05.598 --> 19:07.798 Now I'm putting them in whole but we'll take them out 19:07.798 --> 19:10.164 before we serve this dish. 19:10.164 --> 19:12.998 And I almost forgot, Worcestershire sauce. 19:12.998 --> 19:16.798 This will add a nice amount of sweetness and tang. 19:16.798 --> 19:22.931 And season it with a little pepper. 19:22.931 --> 19:27.364 So we'll let this stew for about 45 minutes to an hour 19:27.364 --> 19:30.998 until that beef has softened, the color of the stew 19:30.998 --> 19:34.798 has deepened, and the liquid has reduced so I'm not going to 19:34.798 --> 19:38.598 put a lid on it, I want some of that liquid to come down. 19:38.598 --> 19:44.431 Our stew simmered for about an hour and that liquid reduced 19:44.431 --> 19:50.431 The beef is soft and tender and so are those sweet potatoes. 19:50.431 --> 19:51.864 So the way I'm serving it here is 19:51.864 --> 19:54.931 over a few spoonfuls of couscous. 19:54.931 --> 19:58.664 You can also use pasta or pearl couscous, just soak up 19:58.664 --> 20:03.898 all that flavor and to finish it off, some cilantro. 20:03.898 --> 20:05.898 How good does that look. 20:05.898 --> 20:09.198 And now of course there is only one more thing left to do, 20:09.198 --> 20:10.564 give it a try. 20:13.431 --> 20:18.231 Mmm, that's amazing. 20:18.231 --> 20:21.331 You've got the sweetness of our star ingredient, 20:21.331 --> 20:24.398 the savory of the beef, and of course all of those 20:24.398 --> 20:27.164 spices that we put in there in the very beginning. 20:27.164 --> 20:29.998 This is going to be a hit. 20:29.998 --> 20:36.698 ♪♪ 20:36.698 --> 20:39.798 One hundred fifty years ago a good portion of America's 20:39.798 --> 20:42.698 population grew their own food. 20:42.698 --> 20:45.564 Even with community gardens, that's become more difficult 20:45.564 --> 20:48.731 these days and hunger programs often have trouble 20:48.731 --> 20:52.564 providing fresh produce to those they serve. 20:52.564 --> 20:55.298 Well, just like the Florida program we showed you earlier, 20:55.298 --> 20:58.664 a dedicated group in Boston is working hard to 20:58.664 --> 21:02.464 meet the food needs of those in their community. 21:02.464 --> 21:09.564 ♪♪ 21:09.564 --> 21:14.498 These orange and yellow peppers are premium 21:14.498 --> 21:17.131 they're just so beautiful. 21:18.864 --> 21:21.931 I know what a pepper is, but as far as some of the more 21:21.931 --> 21:23.964 interesting vegetables go I didn't know that much 21:23.964 --> 21:26.031 until I started doing this. 21:26.031 --> 21:27.898 Still a good pepper if they use it fairly quick. 21:27.898 --> 21:31.464 Usually pretty good quality stuff. 21:31.464 --> 21:33.964 Some of it doesn't have to be perfect. 21:33.964 --> 21:36.198 He said just come down the row, 21:36.198 --> 21:42.098 pick the orange peppers but don't get the ones that 21:42.098 --> 21:44.298 look like they're past their prime. 21:44.298 --> 21:48.831 So we're looking for perfect peppers. 21:48.831 --> 21:57.231 ♪♪ 21:57.231 --> 21:59.031 Thank you for coming today. 22:02.164 --> 22:06.164 Farmers contact us and then we have to react and we may 22:06.164 --> 22:09.731 have less than 24 hours, we may have 48 hours. 22:09.731 --> 22:13.331 In between that time there's weather to consider, 22:13.331 --> 22:18.331 other conditions and so it's getting the volunteers, 22:18.331 --> 22:21.064 its having the mass of volunteers I could draw from 22:21.064 --> 22:23.798 to get the numbers I need on very short notice. 22:23.798 --> 22:28.764 Maybe they want to plow in two days or maybe the product is 22:28.764 --> 22:33.198 gonna have bolted and just not be good in that amount of time. 22:33.198 --> 22:37.531 So I ask the volunteers to pick what they would like. 22:37.531 --> 22:42.564 We don't want to take to pantries marginal product. 22:42.564 --> 22:45.831 We're picking items that you would see at the 22:45.831 --> 22:50.031 at the farmers market, it's just surplus is what it is. 22:50.031 --> 22:51.931 We're going to be out here today for probably about 22:51.931 --> 22:55.631 three hours and we're going to get five different items. 22:55.631 --> 22:57.964 Estimates are 40 to 50 percent of what is 22:57.964 --> 23:00.964 produced in the U.S. actually goes to waste. 23:00.964 --> 23:03.631 If that's the level of what the waste is, 23:03.631 --> 23:05.964 we're not going to be able to keep going like that. 23:05.964 --> 23:09.198 We've got to recover some of that on the end 23:09.198 --> 23:11.531 before it goes into the waste streams. 23:11.531 --> 23:14.964 So that's what we're doing. 23:14.964 --> 23:17.531 Perfectly good product going to the people who need it. 23:17.531 --> 23:21.298 For me, personally I think it's important just to get outside. 23:21.298 --> 23:23.998 I spend so much time inside at school and doing homework 23:23.998 --> 23:26.364 and stuff and it's great just to be out here. 23:26.364 --> 23:29.864 Food is certainly essential so I think it's a combination 23:29.864 --> 23:34.731 of being outside, being on a farm, doing something I really 23:34.731 --> 23:38.598 enjoy and making a difference for someone else. 23:38.598 --> 23:43.931 ♪♪ 23:43.931 --> 23:46.964 Food for Free is a non-profit that was started in 1981 23:46.964 --> 23:49.531 and our mission is to rescue fresh fruit and produce 23:49.531 --> 23:51.998 and other foods that would otherwise go to waste and 23:51.998 --> 23:57.164 get it directly into the emergency food system. 23:57.164 --> 24:01.298 We estimate that we feed between 20 to 25 thousand people a month 24:01.298 --> 24:04.331 In the emergency food system people don't have access to 24:04.331 --> 24:07.598 fresh produce and fruit and with The Gleaners and with us, 24:07.598 --> 24:09.798 it may be more people but we're able to ensure that 24:09.798 --> 24:12.598 the food that they're getting is good and healthy food. 24:12.598 --> 24:15.331 The Gleaners are a partner with Food for Free. 24:15.331 --> 24:18.098 Part of what Food for Free is trying to do is ensure that 24:18.098 --> 24:21.631 70 plus percent of the food that we deliver is fresh produce. 24:21.631 --> 24:24.231 The Gleaners not only get us fresh produce but it's 24:24.231 --> 24:26.831 directly from farms here in Massachusetts. 24:26.831 --> 24:29.764 So it's supporting the farmers and its supplementing the 24:29.764 --> 24:35.631 most fresh produce we can possibly get our hands on. 24:35.631 --> 24:38.531 When we go to pick up food or collect from The Gleaners 24:38.531 --> 24:41.498 or collect from supermarkets or farmers, they're grateful. 24:41.498 --> 24:43.364 They're thanking us for taking this food off their 24:43.364 --> 24:45.264 hands and ensuring its not going to waste. 24:45.264 --> 24:47.031 Then we go to recipient food donors, 24:47.031 --> 24:49.231 they're incredibly grateful for the food that we're bringing 24:49.231 --> 24:52.631 in so everyone in this system is sort of helping 24:52.631 --> 24:56.031 each other out and appreciative of what's happening. 24:56.031 --> 25:04.231 ♪♪ 25:04.231 --> 25:07.098 Before we go, let me remind you that there's a lot to 25:07.098 --> 25:09.798 enjoy on our America's Heartland website. 25:09.798 --> 25:12.031 Not only video from all of our programs, 25:12.031 --> 25:15.531 but educational information on agriculture and links 25:15.531 --> 25:17.998 to farm programs across the country. 25:17.998 --> 25:20.931 You'll find us at AmericasHeartland.org 25:20.931 --> 25:22.731 And if you hang around some of your favorite 25:22.731 --> 25:26.264 social media sites, you can connect with us there too. 25:26.264 --> 25:27.331 Thanks for being with us. 25:27.331 --> 25:29.264 We'll see you next time on America's Heartland. 25:31.064 --> 25:34.631 You can purchase a DVD or Blu Ray copy of this program. 25:34.631 --> 25:35.764 Here's the cost: 25:37.131 --> 25:39.564 To order, just visit us online or call: 25:43.064 --> 25:44.931 ♪♪ 25:44.931 --> 25:51.231 ♪You can see it in the eyes of every woman and man♪ 25:51.231 --> 25:57.298 ♪In America's Heartland living close to the land♪ 25:57.298 --> 26:03.331 ♪There's a love for the country And a pride in the brand♪ 26:03.331 --> 26:06.031 ♪In America's Heartland♪ 26:06.031 --> 26:11.731 ♪Living close Close to the land♪ 26:11.731 --> 26:12.698 ♪♪ 26:12.998 --> 26:15.498 America's Heartland is made possible by... 26:16.564 --> 26:21.431 Farm Credit - Financing agriculture and rural America since 1916. 26:21.431 --> 26:25.298 Farm Credit is cooperatively owned by America's farmers and ranchers. 26:25.298 --> 26:27.531 Learn more at farmcredit.com 26:28.431 --> 26:31.164 CropLife America - Representing the companies whose 26:31.164 --> 26:34.931 modern farming innovations help America's farmers provide 26:34.931 --> 26:37.731 nutritious food for communities around the globe.