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

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They make up a small 
part of our population, 

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but have a huge impact 
on all of our lives. 

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They take business risks 
that few others would tolerate 

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all on our behalf. 

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They're American farmers 

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who feed, fuel 
and clothe the world. 

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Monsanto would like 
to recognize them 

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for all they do 
for the rest of us, 

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because ultimately our success 
and everyone else's 

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depends on theirs. 

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....and by 
the American Farm Bureau 

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Federation 
- the voice of agriculture. 

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Hi, I'm Sarah Gardner. 

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When it comes 
to expansive and sometimes 

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exotic dining, 
the bounty of the heartland 

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is well represented 
on cruise ships like this one. 

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We're setting sail 
to sample 

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some farmland favorites afloat! 

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Hi, I'm Jason Shoultz. 

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Think about serving 
millions of meals each year 

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and dishing up dinner 
at 35 thousand feet in the air! 

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Coming up, 
I'll take you 

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to one of the busiest 
airline kitchens 

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to see how 
the best of the heartland 

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takes wing! 

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Hi, I'm Akiba Howard. 

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When you sit down 
to lunch or dinner 

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on America's 
cross country trains, 

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it's a chance to sample 
heartland favorites 

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in the heartland. 

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We'll get on track 
for some unique meals. 

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It's all coming up 
on this special edition 

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of 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 ♪ 

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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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( plane engine roar, 
train chugging, 

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and ship's whistle blow) 

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Jason: Americans 
spend billions of dollars 

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on vacations each year. 

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And for many people, 
sampling new foods 

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or regional favorites 
is a significant part 

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of their holiday experience. 

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Travelers have a chance 
to sample seafood 

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from Maine 
or the Pacific Northwest, 

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bite into breads and pastries 
made from heartland grains, 

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raise a glass of wine, 
or just enjoy an ice cream cone 

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in their favorite flavor. 

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And what about how you travel ? 

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Well in that case, 
your choice can give you 

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some significant options. 

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(ship's whistle) 

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Sarah: The popularity 
of cruise vacations 

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has increased dramatically 
over the past 20 years. 

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More than ten million people 
a year 

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set sail on holidays at sea. 

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And many of them will tell you 
it's the dining experience 

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that has them coming back again 
and again. 

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Sarah: For many people, 
cruising is the ultimate 

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vacation experience. 

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Escaping your cubicle 
for adventure on the high seas 

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serves up some options 
you won't find on dry land. 

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You unpack once, 
go to several ports of call, 

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and you have lots 
of entertainment options 

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just a few steps 
from your stateroom. 

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Jeff: Cruise vacations? 

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Well, you've got everything 
included right here on the ship: 

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many, many dining options 
and all types of nightclubs. 

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We've got shows for you, 
usually a couple of shows 

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each day. 

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We've got a variety 
of activities and events to do, 

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and it's kind of neat 
because everything is literally 

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within five minutes 
walking distance. 

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Sarah: Since 1970 
the number of vacationers 

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taking cruise vacations 
has risen by close 

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to ten percent a year. 

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A dramatic increase 
in the number of ships 

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is one reason for the jump. 

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But passengers onboard 
the Carnival Paradise 

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have their own ideas 
why cruising works for them. 

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 ....being on the water, 
 looking out at the ocean, 

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 people-watching, 
 dancing, 

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 eating, drinking.... 

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 Food is great! 

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 Entertainment is great 
 and the lovely. 

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 Weather is marvelous. 

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 This is my 4th cruise. 

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Sarah: So what keeps you 
coming back? 

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 The food, ha-ha. 

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Sarah: Sure, the scenery 
may be spectacular, 

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but the cruise vacation decision 
for many folks 

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hinges on the delightful 
delicacies of culinary mastery! 

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Simply said: We like to dine. 

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 The food is fantastic! 

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 I'm obsessed 
 with the all-you-can-eat 

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 frozen yogurt. 

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 (laughs) 

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 I visit it about 10 times a 
 day. 

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 There's so many 
 delicious things. 

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 I try to get a little bit 
 of everything to taste it. 

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 There's just 
 too much food, basically. 

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 And you can have 
 almost anything you want. 

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Sarah: Great meals 
have always been 

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a draw for cruise vacationers. 

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But these days, 
guests onboard ships 

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like the Carnival Paradise 
have a dizzying array 

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of food choices 
from the heartland. 

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Kevin: Many years ago, 
the Lido deck, 

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which is our relaxed dining, 
would've been burgers, 

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hot dogs, coleslaw, 
and potato salad. 

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If you go there today, 
you'll find a 24-hour pizzeria, 

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a deli bar, 
a Mongolian station, 

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you know, the rotisserie. 

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There's the expectations 
of what we produce 

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and what we offer our guests 
are now much higher than many, 

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many years ago. 

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Andriano: We're changing 
because now 

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we are more becoming 
like a floating resort 

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and less like a ship. 

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Sarah: More than 500 
crew members 

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make up the ship's 
food and beverage department, 

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the largest section on board. 

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For the ship's passengers, 
that means something 

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to sample all the time, anytime. 

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Ganesh: If you want 
the room service, 

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it's open all the time. 

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And then we have the Pizzeria 
which is around the clock. 

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We have different dining rooms. 

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We have a formal dining room 
where you have regular seating 

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and assigned seating. 

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And then we have.... 

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....this is the casual 
dining room. 

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But breakfast is going on 
until 12 for the late risers. 

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Then bistro dinner 
is from six o'clock onwards 

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until 9:30. 

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And then after that, 
the midnight buffet 

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comes around 11:30, 12 0' clock. 

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Sarah: Once a week in home port, 
the Paradise 

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replenishes provisions 
for the next sailing. 

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It's a finely orchestrated dance 
getting heartland food favorites 

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from the port warehouses 
to the ship's galley. 

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Kevin: And the supplies 
come onto the pier, 

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and our storeroom manager 
and the sous chef, or the chef, 

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will be out on the pier 
checking the quality, 

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checking the amounts 
that we've ordered 

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were received correctly. 

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It'll be brought on board 
and go to the storeroom 

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facilities 
where we have vast expanses 

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of refrigeration and storage. 

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Erwin: Most of the foods.... 

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....our fresh produce 
is all homegrown in America. 

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We have cheese, 
cheese from Wisconsin, 

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potatoes from Idaho, 
and all the other parts 

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of America. 

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Most of the food is homegrown. 

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Sarah: And even before the ship 
sets sail on the next cruise, 

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the kitchen 
is working full-time. 

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That means those homegrown items 
from the heartland 

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are being fashioned into meals 
for the ship's 

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26 hundred guests. 

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Ready for some numbers? 

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41 thousand eggs, 
35 thousand shrimp, 

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55 thousand hamburgers, 
3000 pizzas, 

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600 racks of lamb, 
10 thousand tomatoes, 

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20 thousand potatoes, 
and more than 11 thousand 

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bananas 
along with a thousand 

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fresh pineapples! 

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And that's just the tip 
of the iceberg : 

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26 hundred heads 
if you're talking lettuce. 

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Erwin: The most important thing 
on a seagoing vessel 

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is we need to see that.... 

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....all what is needed 
to be served on the menu 

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are onboard 
before we sail 

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because just like a restaurant, 
you cannot go out 

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to the supermarket 
and buy something. 

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So we've got to see 
that everything that is ordered 

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is onboard 
according to the right quality, 

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quality that we can 
serve our guests. 

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That is the most important thing 
is seeing that all food 

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is onboard before we sail. 

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Ganesh: The challenges 
I would say, 

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most of the times 
we all are very well organized. 

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We are organized 
by the restaurant side. 

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We are organized 
by the chef side. 

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When we have.... 

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....all the food, 
the appetizers, 

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the soup, 
the salads 

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are very well made in advance. 

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And you know, 
we are ready for the show. 

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Sarah: Tonight is formal night 
in the dining room. 

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And the featured item 
on the menu 

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is a cruise favorite: lobster! 

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360 pounds 
of the cherished crustacean 

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will be prepared, 
plated, and served to diners. 

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 Guys, please enjoy. 

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 Bon appetite! 

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Erwin: A guest orders a lobster, 
and if twelve guests 

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on the same table 
order a lobster, 

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all the twelve lobsters 
need to look identical. 

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So that is part 
of our specification 

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that we follow 
so that every guest.... 

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....if you come after 
another six months 

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and eat a lobster again, 
it will be exactly the same: 

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prepared, cooked, and presented. 

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Sarah: Trying new offerings 
with established 

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heartland favorites, 
the food and beverage staff 

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hopes that guests 
will enjoy foods 

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they've never tasted before. 

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In addition, 
they work to appeal 

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to the taste buds 
of the next generation 

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of passengers. 

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Kevin: Gone are the days 
of the hotdog's 

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and burgers for the kids. 

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I mean, you know, 
there's a lot of salad stuff. 

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It's much healthier 
for their families as well. 

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And this is why families 
come to us 

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because we, you know, 
we can take care of 

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their child's needs. 

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So the parents can get 
a little bit of a break 

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away from their kids as well. 

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Sarah: On the downtime 
between meals, 

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guests try their hand 
at activities 

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as they sail 
to the next port of call, 

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activities which may 
even help them burn 

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a few calories. 

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Jeff: As a Cruise Director, 
well I get to bring everybody 

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the fun. 

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I get to bring them the shows 
and the activities 

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and the live music 
and the nightclubs, 

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that type of thing. 

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And to see guests out there 
just enjoying themselves, 

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it's really fantastic. 

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Sarah: Family cruise vacations 
look to be a growth area 

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for the cruise industry. 

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More than a million 
and a half youngsters 

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were on cruise vacations 
in 2008. 

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And cruising, in general, 
has proven to be a boom 

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to heartland producers 
providing those homegrown 

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products 
from grains to vegetables, 

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meat, poultry and fish. 

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The cruise industry 
generated spending 

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of more than 18 billion dollars 
in goods and services 

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in 2007 with job creation 
and purchases 

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in all 50 states. 

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And if you sample passengers 
on their experiences, 

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most surveys show 
that setting sail 

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continues to be 
a favorite holiday choice. 

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That's some very positive 
 food for thought 

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for those on board. 

254
00:10:43,798 --> 00:10:45,098
Narrator: 
While we talk vacations, 

255
00:10:45,098 --> 00:10:46,931
some people 
go right to the source 

256
00:10:46,931 --> 00:10:48,898
for their food 
from the heartland. 

257
00:10:48,898 --> 00:10:50,864
A wide range 
of farm and ranch 

258
00:10:50,864 --> 00:10:53,931
 stay vacations 
give visitors a chance 

259
00:10:53,931 --> 00:10:56,464
to do hands on farm labor 
during their holidays, 

260
00:10:56,464 --> 00:10:58,431
or just sit back 
and soak up 

261
00:10:58,431 --> 00:11:00,364
the pastoral pleasures. 

262
00:11:00,364 --> 00:11:02,498
Many states have links 
to farm stay vacations 

263
00:11:02,498 --> 00:11:04,698
through their departments 
of agriculture 

264
00:11:04,698 --> 00:11:09,198
and state departments 
of tourism. 

265
00:11:09,198 --> 00:11:10,531
Jason: Still ahead, 
dishing up dinner 

266
00:11:10,531 --> 00:11:14,764
with some of the heartland's 
best foods at 35 thousand feet! 

267
00:11:14,764 --> 00:11:15,798
I'm Akiba Howard. 

268
00:11:15,798 --> 00:11:17,398
Still ahead, 
we're heading for a vacation 

269
00:11:17,398 --> 00:11:19,564
by rail 
to sample some Amtrak 

270
00:11:19,564 --> 00:11:24,864
food favorites 
from the heartland. 

271
00:11:24,864 --> 00:11:31,198
♪♪ 

272
00:11:31,198 --> 00:11:32,398
Hi, I'm Paul Robins. 

273
00:11:32,398 --> 00:11:33,698
And here's something 
you may not have known 

274
00:11:33,698 --> 00:11:35,064
about agriculture. 

275
00:11:35,064 --> 00:11:37,598
Since we're talking travel, 
we thought we'd mention 

276
00:11:37,598 --> 00:11:39,764
a bit about 
those settlers moving west 

277
00:11:39,764 --> 00:11:42,964
to open new farm lands 
as the country expanded. 

278
00:11:42,964 --> 00:11:44,298
No holidays here! 

279
00:11:44,298 --> 00:11:47,664
And getting there 
was not half the fun. 

280
00:11:47,664 --> 00:11:49,231
That's because 
crossing the country 

281
00:11:49,231 --> 00:11:51,331
meant bringing everything 
with you: 

282
00:11:51,331 --> 00:11:53,431
farm equipment, 
farm animals, 

283
00:11:53,431 --> 00:11:56,898
seeds for planting, 
and tools to cut into the soil. 

284
00:11:56,898 --> 00:11:59,598
And since there were no 
fast food joints along the way, 

285
00:11:59,598 --> 00:12:01,631
you were limited 
in what you could eat. 

286
00:12:01,631 --> 00:12:04,498
The average covered wagon 
carried bacon for fats and meat, 

287
00:12:04,498 --> 00:12:06,731
dried jerky, 
flower of course, 

288
00:12:06,731 --> 00:12:08,931
and dried beans 
for making main meals 

289
00:12:08,931 --> 00:12:12,031
and soup 
assuming you had enough water. 

290
00:12:12,031 --> 00:12:13,764
We should mention 
that no one 

291
00:12:13,764 --> 00:12:14,931
was going anywhere fast. 

292
00:12:14,931 --> 00:12:16,431
Your day started before dawn. 

293
00:12:16,431 --> 00:12:18,564
You loaded up the wagon, 
hitched up the horses, 

294
00:12:18,564 --> 00:12:21,298
and roared off 
to cover maybe ten 

295
00:12:21,298 --> 00:12:24,831
to fifteen miles a day, 
even less on rainy days. 

296
00:12:24,831 --> 00:12:26,898
Let me put it in perspective: 
those folks took 

297
00:12:26,898 --> 00:12:29,531
5 to 7 days 
to travel the distances 

298
00:12:29,531 --> 00:12:37,698
that our cars can cover 
in about an hour. 

299
00:12:37,698 --> 00:12:42,931
(plane engine roar) 

300
00:12:42,931 --> 00:12:44,231
Jason: When commercial 
airline service 

301
00:12:44,231 --> 00:12:47,264
took flight in the 1930's, 
meal options were pretty 

302
00:12:47,264 --> 00:12:48,098
bare bones. 

303
00:12:48,098 --> 00:12:49,498
We're talking about 
maybe a sandwich 

304
00:12:49,498 --> 00:12:51,298
and a cup of hot coffee. 

305
00:12:51,298 --> 00:12:53,298
But that expanded 
throughout the century. 

306
00:12:53,298 --> 00:12:55,398
And of course, 
recently domestic flights 

307
00:12:55,398 --> 00:12:57,864
have seen a reduction 
in the amount of meal service. 

308
00:12:57,864 --> 00:13:00,664
You have to fly 
on some far flung flights 

309
00:13:00,664 --> 00:13:03,331
to international destinations 
to really experience 

310
00:13:03,331 --> 00:13:07,864
the heartland's best fare. 

311
00:13:07,864 --> 00:13:09,931
Jason: The takeoff 
on any vacation 

312
00:13:09,931 --> 00:13:12,598
or business trip 
gives travelers an opportunity 

313
00:13:12,598 --> 00:13:15,031
to share in new experiences. 

314
00:13:15,031 --> 00:13:17,131
One of those is food. 

315
00:13:17,131 --> 00:13:19,431
And with new offerings 
of in-flight meals, 

316
00:13:19,431 --> 00:13:21,531
you can start enjoying 
that opportunity 

317
00:13:21,531 --> 00:13:26,498
even before 
you reach your destination. 

318
00:13:26,498 --> 00:13:28,264
But providing 
the heartland's best 

319
00:13:28,264 --> 00:13:30,831
to airline passengers 
begins well before 

320
00:13:30,831 --> 00:13:33,664
the plane pulls up 
to your departure gate. 

321
00:13:33,664 --> 00:13:36,431
Sidney: We follow specifications 
very closely. 

322
00:13:36,431 --> 00:13:39,198
We want to make sure 
that we meet the requirements 

323
00:13:39,198 --> 00:13:41,398
and the expectations 
of the customer. 

324
00:13:41,398 --> 00:13:44,964
We assign specific employees 
to help us produce 

325
00:13:44,964 --> 00:13:47,731
the different types of cuisines 
that we have here. 

326
00:13:47,731 --> 00:13:50,164
It's a very talent 
group of people here! 

327
00:13:50,164 --> 00:13:52,498
Jason: Sidney Ho is a manager 
with Gate Gourmet , 

328
00:13:52,498 --> 00:13:54,464
a culinary catering operation 
that serves 

329
00:13:54,464 --> 00:13:57,598
some three dozen airports 
all across the United States 

330
00:13:57,598 --> 00:14:01,398
as well as kitchen operations 
overseas. 

331
00:14:01,398 --> 00:14:03,731
Jason: For years people joked 
about airline food. 

332
00:14:03,731 --> 00:14:05,398
 Oh, airline food! 

333
00:14:05,398 --> 00:14:07,864
But when I look 
at this stuff here, 

334
00:14:07,864 --> 00:14:09,631
it looks pretty good. 

335
00:14:09,631 --> 00:14:11,498
Sidney: We pay close attention 
to quality. 

336
00:14:11,498 --> 00:14:12,864
Quality is very important. 

337
00:14:12,864 --> 00:14:14,731
From the time 
that we receive products, 

338
00:14:14,731 --> 00:14:16,464
there are critical 
control points 

339
00:14:16,464 --> 00:14:19,464
throughout the process 
that we follow closely. 

340
00:14:19,464 --> 00:14:21,298
We monitor temperatures. 

341
00:14:21,298 --> 00:14:23,631
We monitor the quality of food. 

342
00:14:23,631 --> 00:14:24,931
Jason: Think about 
the challenges 

343
00:14:24,931 --> 00:14:27,064
of producing 
large numbers of meals 

344
00:14:27,064 --> 00:14:30,331
attractive to both the eye 
and the palate! 

345
00:14:30,331 --> 00:14:32,564
First of all, 
you need detailed organization, 

346
00:14:32,564 --> 00:14:34,564
food that is prepped, 
fully cooked, 

347
00:14:34,564 --> 00:14:36,764
quickly cooled, 
transported to the runway, 

348
00:14:36,764 --> 00:14:38,431
and loaded on board. 

349
00:14:38,431 --> 00:14:40,064
And depending 
on your destination, 

350
00:14:40,064 --> 00:14:42,398
special menus 
demand special attention: 

351
00:14:42,398 --> 00:14:44,964
Asian favorites, 
regional European cuisine, 

352
00:14:44,964 --> 00:14:47,464
appetizers and desserts. 

353
00:14:47,464 --> 00:14:48,664
And if you think 
it's all done 

354
00:14:48,664 --> 00:14:51,498
in large quantities, 
think again. 

355
00:14:51,498 --> 00:14:52,598
Jason: Here, 
you are preparing it 

356
00:14:52,598 --> 00:14:54,098
in a frying pan, right? 

357
00:14:54,098 --> 00:14:56,064
Jimmy: Yes, we make it fresh. 

358
00:14:56,064 --> 00:14:58,031
You want to make it fresh 
so it goes.... 

359
00:14:58,031 --> 00:14:59,898
Jason:....and then where does it 
go from here? 

360
00:14:59,898 --> 00:15:03,364
Jimmy: After we cook, 
we check the temperature, 

361
00:15:03,364 --> 00:15:07,398
make sure it's 
all the way cooked. 

362
00:15:07,398 --> 00:15:09,598
(sizzling food) 

363
00:15:09,598 --> 00:15:12,731
Jimmy: It's all, 
it has to reach over 165. 

364
00:15:12,731 --> 00:15:14,864
I make sure 
it very well done cook, 

365
00:15:14,864 --> 00:15:18,164
and then we take out 
and put in a flash chiller 

366
00:15:18,164 --> 00:15:21,398
down in the cooler to below 40. 

367
00:15:21,398 --> 00:15:22,964
Jason: It looks like 
it's about done to me. 

368
00:15:22,964 --> 00:15:26,898
Jimmy: Yes, sir. 

369
00:15:26,898 --> 00:15:28,098
Jason: 
The competitive marketplace 

370
00:15:28,098 --> 00:15:30,131
in airline travel 
means that carriers 

371
00:15:30,131 --> 00:15:32,331
have to produce 
passenger amenities 

372
00:15:32,331 --> 00:15:34,064
that bring people onboard. 

373
00:15:34,064 --> 00:15:38,598
Food is a universal attraction, 
and freshness is critical. 

374
00:15:38,598 --> 00:15:40,264
Jason: How important 
is it as a chef 

375
00:15:40,264 --> 00:15:43,764
to have fresh items 
instead of frozen? 

376
00:15:43,764 --> 00:15:44,898
Ronny: It's the key. 

377
00:15:44,898 --> 00:15:47,698
I mean especially like going, 
coming from the kitchen, 

378
00:15:47,698 --> 00:15:48,998
to have it plated down 
on a plane. 

379
00:15:48,998 --> 00:15:52,931
Everything is being color-coded 
and within 24 hours. 

380
00:15:52,931 --> 00:15:55,198
We're using dry ice 
to keep it nice and crisp 

381
00:15:55,198 --> 00:15:56,831
and fresh. 

382
00:15:56,831 --> 00:15:59,264
And the freshness is key. 

383
00:15:59,264 --> 00:16:01,264
Jason: Heartland harvests 
give chefs the ingredients 

384
00:16:01,264 --> 00:16:04,398
to turn out millions of meals 
each year: 

385
00:16:04,398 --> 00:16:07,664
beef and seafood 
from the open range and ocean, 

386
00:16:07,664 --> 00:16:10,798
dairy products from the Midwest, 
and peaches from the south. 

387
00:16:10,798 --> 00:16:13,498
And here 
at their San Francisco facility, 

388
00:16:13,498 --> 00:16:17,131
produce that comes from farms 
is just a short drive away. 

389
00:16:17,131 --> 00:16:19,931
We have a great market here, 
Salinas, down the street. 

390
00:16:19,931 --> 00:16:22,331
Ronny: We have Gilroy here 
in California. 

391
00:16:22,331 --> 00:16:26,164
Again, everything's fresh. 

392
00:16:26,164 --> 00:16:27,131
We got it citrus. 

393
00:16:27,131 --> 00:16:28,364
Jason: California citrus right 
here, right? 

394
00:16:28,364 --> 00:16:30,064
Ronny: That's right! 

395
00:16:30,064 --> 00:16:32,831
Sidney: I believe the menus 
that are planned out 

396
00:16:32,831 --> 00:16:35,031
are better menus. 

397
00:16:35,031 --> 00:16:36,564
Most of the airlines 
are looking 

398
00:16:36,564 --> 00:16:40,398
at healthier alternatives 
for their passengers. 

399
00:16:40,398 --> 00:16:43,231
So we see a big improvement 
in that. 

400
00:16:43,231 --> 00:16:44,198
Jason: The advantage 
of working 

401
00:16:44,198 --> 00:16:46,631
with the airline industry 
gives you access 

402
00:16:46,631 --> 00:16:49,798
to heartland foodstuffs 
that can be flown in 

403
00:16:49,798 --> 00:16:51,631
from across the country. 

404
00:16:51,631 --> 00:16:52,764
Jason: It's not every day 
you see lobster 

405
00:16:52,764 --> 00:16:54,731
on an airline flight, right? 

406
00:16:54,731 --> 00:16:55,731
Ronny: Yeah, we have.... 

407
00:16:55,731 --> 00:16:56,864
....this is a rock lobster. 

408
00:16:56,864 --> 00:16:58,964
We use also Maine lobster, 
different airlines again. 

409
00:16:58,964 --> 00:17:02,298
Jason: That's for 
your first-class passenger? 

410
00:17:02,298 --> 00:17:04,298
Ronny: That's correct! 

411
00:17:04,298 --> 00:17:06,231
About like in a month ago, 
we actually did 

412
00:17:06,231 --> 00:17:10,364
a very important charter 
for the president of Taiwan. 

413
00:17:10,364 --> 00:17:11,864
And they all wanted 
fresh lobster 

414
00:17:11,864 --> 00:17:14,131
on the entire flight. 

415
00:17:14,131 --> 00:17:16,664
Jason: And while all of this 
is headed for passengers 

416
00:17:16,664 --> 00:17:19,231
on flights around the world, 
we should note 

417
00:17:19,231 --> 00:17:21,098
that crew members 
have special arrangements 

418
00:17:21,098 --> 00:17:24,464
when it comes to the food 
that they'll eat onboard. 

419
00:17:24,464 --> 00:17:25,698
Ronny: And then also 
an interesting fact. 

420
00:17:25,698 --> 00:17:28,731
For example the pilots, 
they cannot have seafood. 

421
00:17:28,731 --> 00:17:30,398
And also, 
if there are two pilots, 

422
00:17:30,398 --> 00:17:32,464
they have different meals, 
just, you know, 

423
00:17:32,464 --> 00:17:34,398
so if something happened. 

424
00:17:34,398 --> 00:17:36,131
Jason: 
Given the global marketplace 

425
00:17:36,131 --> 00:17:37,931
in travel today, 
special menus 

426
00:17:37,931 --> 00:17:41,064
from heartland harvests 
must be tailored as well 

427
00:17:41,064 --> 00:17:43,064
to special dietary needs. 

428
00:17:43,064 --> 00:17:45,264
That can mean anything 
from meatless meals 

429
00:17:45,264 --> 00:17:47,364
to religious considerations. 

430
00:17:47,364 --> 00:17:48,931
Ronny: We have a lot of like 
special meals, 

431
00:17:48,931 --> 00:17:51,264
kosher meals, 
child meals, 

432
00:17:51,264 --> 00:17:52,998
Muslim, 
Hindu, 

433
00:17:52,998 --> 00:17:55,331
and gluten-free. 

434
00:17:55,331 --> 00:17:57,298
Jason: So you have to keep track 
of all those things? 

435
00:17:57,298 --> 00:17:59,431
Ronny: We have low fat, 
low salt, 

436
00:17:59,431 --> 00:18:01,131
I mean, all those. 

437
00:18:01,131 --> 00:18:03,498
We have, 
as you know, 

438
00:18:03,498 --> 00:18:04,664
a separate station for that. 

439
00:18:04,664 --> 00:18:05,898
Actually, 
I on daily base, 

440
00:18:05,898 --> 00:18:07,398
I actually sign off 
like a gluten-free. 

441
00:18:07,398 --> 00:18:10,364
I personal check the meals 
before they get out a door. 

442
00:18:10,364 --> 00:18:12,398
Jason: You personally check 
the gluten-free meals 

443
00:18:12,398 --> 00:18:13,331
before they go out the door? 

444
00:18:13,331 --> 00:18:14,931
Ronny: And then 
I sign off on those, yep. 

445
00:18:14,931 --> 00:18:16,431
Jason: And that's because 
it's such a significant 

446
00:18:16,431 --> 00:18:17,864
health issue for folks, right? 

447
00:18:17,864 --> 00:18:19,431
Ronny: Yeah! 

448
00:18:19,431 --> 00:18:20,264
It's uh.... 

449
00:18:20,264 --> 00:18:21,098
....or allergies. 

450
00:18:21,098 --> 00:18:22,098
For example, 
peanuts: 

451
00:18:22,098 --> 00:18:23,864
a lot of airlines 
have peanut-free. 

452
00:18:23,864 --> 00:18:26,031
Jason: As with any business, 
meeting those demands 

453
00:18:26,031 --> 00:18:28,398
means setting up systems 
to deliver meals 

454
00:18:28,398 --> 00:18:31,064
in a timely 
and efficient manner. 

455
00:18:31,064 --> 00:18:33,164
Sidney: We have, of course, 
many different stations 

456
00:18:33,164 --> 00:18:34,198
in our kitchen. 

457
00:18:34,198 --> 00:18:35,298
It's a large facility. 

458
00:18:35,298 --> 00:18:37,464
We have 
a marinade station, as well. 

459
00:18:37,464 --> 00:18:39,864
Jason: After the preparation, 
packing, and cooling, 

460
00:18:39,864 --> 00:18:42,631
the airline meals are stored 
until called up for delivery 

461
00:18:42,631 --> 00:18:45,031
to dozens of planes 
on the concourse. 

462
00:18:45,031 --> 00:18:47,398
And as you might expect, 
airlines compete 

463
00:18:47,398 --> 00:18:48,998
for culinary honors. 

464
00:18:48,998 --> 00:18:51,031
Celebrity chefs 
bring award winning talents 

465
00:18:51,031 --> 00:18:53,131
to the kitchen competition. 

466
00:18:53,131 --> 00:18:54,698
Jason: Tell me about 
the awards you've won. 

467
00:18:54,698 --> 00:18:55,364
Jimmy: 
Oh, I'm working a gold medal 

468
00:18:55,364 --> 00:18:59,664
in the Asian last year, yes. 

469
00:18:59,664 --> 00:19:03,064
I'm working this company 
20 - 27 years. 

470
00:19:03,064 --> 00:19:04,731
Jason: Twenty-seven years, wow! 

471
00:19:04,731 --> 00:19:07,531
Jimmy: 
Yeah, that should be done. 

472
00:19:07,531 --> 00:19:08,631
Jason: That looks done to me. 

473
00:19:08,631 --> 00:19:09,898
Very good! 

474
00:19:09,898 --> 00:19:12,131
Jason: Specific meals 
for specific destinations, 

475
00:19:12,131 --> 00:19:14,164
first class 
and main cabin meals, 

476
00:19:14,164 --> 00:19:16,664
appetizers, 
desserts and snacks.... 

477
00:19:16,664 --> 00:19:18,731
Using the heartland's 
finest ingredients 

478
00:19:18,731 --> 00:19:21,764
is all part of an effort 
to reinvent fine dining 

479
00:19:21,764 --> 00:19:22,964
in the sky. 

480
00:19:22,964 --> 00:19:24,998
Or to put it another way, 
 bon appetit 

481
00:19:24,998 --> 00:19:27,131
 at 30 thousand feet . 

482
00:19:27,131 --> 00:19:28,398
Sidney: I think 
it's the passions 

483
00:19:28,398 --> 00:19:32,331
that the chefs have to want 
to produce a good product. 

484
00:19:32,331 --> 00:19:34,131
It's the challenge 
of producing 

485
00:19:34,131 --> 00:19:37,231
high volume products 
and having quality 

486
00:19:37,231 --> 00:19:38,798
built into it. 

487
00:19:38,798 --> 00:19:41,264
I think the chefs here 
do have a passion. 

488
00:19:41,264 --> 00:19:43,564
And they do have 
a culinary flair 

489
00:19:43,564 --> 00:19:49,598
to want to do a good product 
for the passengers. 

490
00:19:49,598 --> 00:19:51,064
Narrator: Food and fun 
were the focus 

491
00:19:51,064 --> 00:19:52,998
for Ancient Romans on vacation. 

492
00:19:52,998 --> 00:19:55,131
The power elite 
of the Roman Empire 

493
00:19:55,131 --> 00:19:58,064
often took their holidays 
along the Bay of Naples. 

494
00:19:58,064 --> 00:20:00,364
Fisherman served up delicacies 
from the ocean. 

495
00:20:00,364 --> 00:20:02,164
And wine 
from the Roman vineyards 

496
00:20:02,164 --> 00:20:04,464
completed 
their heartland harvest menus. 

497
00:20:04,464 --> 00:20:07,031
 That is 
until Mount Vesuvius erupted, 

498
00:20:07,031 --> 00:20:11,331
covering the region 
with ash and lava in 79 A.D. 

499
00:20:11,331 --> 00:20:18,464
 All aboard! 

500
00:20:18,464 --> 00:20:20,531
Akiba: When you think about it, 
travel by train 

501
00:20:20,531 --> 00:20:22,131
really kicked off 
the American 

502
00:20:22,131 --> 00:20:23,831
vacation experience. 

503
00:20:23,831 --> 00:20:25,864
In the 19th century, 
travelers stopped for meals 

504
00:20:25,864 --> 00:20:27,664
at stations along the way. 

505
00:20:27,664 --> 00:20:30,031
Later, 
on-board kitchens 

506
00:20:30,031 --> 00:20:32,131
offered gourmet offerings. 

507
00:20:32,131 --> 00:20:34,431
And today, 
Amtrak is keeping 

508
00:20:34,431 --> 00:20:36,398
that tradition alive 
with some unique meals 

509
00:20:36,398 --> 00:20:45,431
on some special trains. 

510
00:20:45,431 --> 00:20:47,398
Akiba: These are the familiar 
sights and sounds 

511
00:20:47,398 --> 00:20:51,198
of train travel, 
the power and energy 

512
00:20:51,198 --> 00:20:53,264
of the huge engines, 
the beehive 

513
00:20:53,264 --> 00:20:55,598
of passenger activity 
at the station, 

514
00:20:55,598 --> 00:20:58,398
the all aboard 
and sheer anticipation 

515
00:20:58,398 --> 00:21:03,531
of the coming adventure: 
 riding the rails! 

516
00:21:03,531 --> 00:21:06,831
But this is the part 
most train travelers never see. 

517
00:21:06,831 --> 00:21:08,031
The sun's barely up. 

518
00:21:08,031 --> 00:21:10,564
And already, 
dozens of Amtrak employees 

519
00:21:10,564 --> 00:21:13,131
have been working for hours 
loading these trains 

520
00:21:13,131 --> 00:21:15,998
with everything 
from vegetables to juices, 

521
00:21:15,998 --> 00:21:18,698
dinner items to dessert. 

522
00:21:18,698 --> 00:21:20,298
Each year 
Amtrak buys 

523
00:21:20,298 --> 00:21:22,598
close to 50-million dollars 
worth of food 

524
00:21:22,598 --> 00:21:24,331
and beverage products 
to satisfy 

525
00:21:24,331 --> 00:21:26,798
its 28-million passengers. 

526
00:21:26,798 --> 00:21:29,364
Thomas: When that train 
is stocked in the morning, 

527
00:21:29,364 --> 00:21:33,431
we load over 45,000 
individual food and beverages 

528
00:21:33,431 --> 00:21:36,698
onboard that train. 

529
00:21:36,698 --> 00:21:38,931
Akiba: Amtrak's Thomas Hall 
says trucks deliver 

530
00:21:38,931 --> 00:21:41,331
those food supplies 
from farms and factories 

531
00:21:41,331 --> 00:21:44,664
to 13 different warehouses 
in major American cities 

532
00:21:44,664 --> 00:21:46,698
like this one in Los Angeles. 

533
00:21:46,698 --> 00:21:51,931
From the warehouse, 
it's loaded on the dining cars. 

534
00:21:51,931 --> 00:21:54,764
More than 300 Amtrak trains 
depart from stations 

535
00:21:54,764 --> 00:21:58,031
across the U.S. each day 
carrying close 

536
00:21:58,031 --> 00:22:02,398
to 80-thousand passengers, 
a lot of hungry riders! 

537
00:22:02,398 --> 00:22:04,631
Thomas: For instance, 
we buy over 200,00 gallons 

538
00:22:04,631 --> 00:22:08,931
of fruit juice a year, 
120,000 quarts of milk, 

539
00:22:08,931 --> 00:22:14,531
over 800,00 hamburgers a year, 
300,000 chickens.... 

540
00:22:14,531 --> 00:22:16,864
Akiba:....not to mention 
300-thousand steaks, 

541
00:22:16,864 --> 00:22:20,798
660-thousand hot dogs, 
a half-million tomatoes, 

542
00:22:20,798 --> 00:22:24,664
and about 200-thousand 
freshly-made salads! 

543
00:22:24,664 --> 00:22:26,764
Thomas: I think what Amtrak 
does best 

544
00:22:26,764 --> 00:22:31,598
is provide American comfort food 
 Amtrak style . 

545
00:22:31,598 --> 00:22:34,564
Akiba: Daniel Malzhan, 
Amtrak's executive chef, 

546
00:22:34,564 --> 00:22:36,198
says there's 
a new effort underway 

547
00:22:36,198 --> 00:22:39,698
to select only the freshest, 
best-quality food products. 

548
00:22:39,698 --> 00:22:41,764
And for Amtrak, 
that usually means 

549
00:22:41,764 --> 00:22:43,531
 buying American. 

550
00:22:43,531 --> 00:22:46,264
Daniel: I think America 
produces certainly 

551
00:22:46,264 --> 00:22:49,464
some of the absolute 
best food in the world. 

552
00:22:49,464 --> 00:22:50,931
There's no question about that. 

553
00:22:50,931 --> 00:22:54,431
Great food can only spring 
from great ingredients. 

554
00:22:54,431 --> 00:22:56,464
Thomas: It supports 
the American economy. 

555
00:22:56,464 --> 00:23:01,164
And I think it also gives us 
the highest quality 

556
00:23:01,164 --> 00:23:02,931
of products available 
for our customers 

557
00:23:02,931 --> 00:23:04,064
onboard the train. 

558
00:23:04,064 --> 00:23:06,364
Daniel: We do design 
and tailor the food 

559
00:23:06,364 --> 00:23:08,064
to specific routes. 

560
00:23:08,064 --> 00:23:10,731
And we have some 
vibrant partners 

561
00:23:10,731 --> 00:23:13,064
that we work with 
in the process. 

562
00:23:13,064 --> 00:23:15,531
 I'll have 
 the Angus steak burger, please. 

563
00:23:15,531 --> 00:23:16,931
Akiba: Those partners 
may include 

564
00:23:16,931 --> 00:23:20,164
Colorado cattle ranchers, 
Michigan cucumber growers, 

565
00:23:20,164 --> 00:23:22,664
and crab cakes 
from Maine fishermen. 

566
00:23:22,664 --> 00:23:25,498
On this Coast Starlight route 
from Los Angeles to Seattle, 

567
00:23:25,498 --> 00:23:28,298
passengers may dine 
on Washington state salmon, 

568
00:23:28,298 --> 00:23:31,564
Oregon and California cheeses, 
and lettuce and tomatoes 

569
00:23:31,564 --> 00:23:35,464
grown in fields 
right outside their window. 

570
00:23:35,464 --> 00:23:38,498
Lorie: I'm definitely surprised 
at the quality. 

571
00:23:38,498 --> 00:23:41,264
When we took the airplane, 
we didn't get anything 

572
00:23:41,264 --> 00:23:44,498
but this package of trail mix. 

573
00:23:44,498 --> 00:23:47,764
But this is fantastic! 

574
00:23:47,764 --> 00:23:49,198
Akiba: 
David and Patricia Englehardt 

575
00:23:49,198 --> 00:23:51,231
are regular Amtrak riders. 

576
00:23:51,231 --> 00:23:52,498
The Delaware couple 
is celebrating 

577
00:23:52,498 --> 00:23:55,564
their 50th wedding anniversary 
by enjoying Amtrak's 

578
00:23:55,564 --> 00:23:58,064
restored parlor car 
with its 5-star 

579
00:23:58,064 --> 00:24:00,998
restaurant atmosphere. 

580
00:24:00,998 --> 00:24:06,098
Patricia: Quality-wise, 
it's just as good and faster ! 

581
00:24:06,098 --> 00:24:08,264
Thomas: When they walk through 
the dining car, 

582
00:24:08,264 --> 00:24:10,364
and they smell the breakfast 
in the morning 

583
00:24:10,364 --> 00:24:12,264
or in the afternoon, 
they smell 

584
00:24:12,264 --> 00:24:15,631
the fresh-roasted chickens 
in the ovens down below, 

585
00:24:15,631 --> 00:24:17,964
it really gives a sense 
that they're at a fine 

586
00:24:17,964 --> 00:24:20,464
dining establishment. 

587
00:24:20,464 --> 00:24:21,831
Dave: Chardonnay sounds good. 

588
00:24:21,831 --> 00:24:24,864
Chicken special sounds good. 

589
00:24:24,864 --> 00:24:26,731
Akiba: To please 
all these particular 

590
00:24:26,731 --> 00:24:29,464
passengers, 
it's a balancing act literally: 

591
00:24:29,464 --> 00:24:31,931
preparing gourmet meals 
in a tiny galley 

592
00:24:31,931 --> 00:24:34,731
on a moving train, 
hundreds of meals 

593
00:24:34,731 --> 00:24:36,198
three times a day. 

594
00:24:36,198 --> 00:24:39,064
Little wonder 
folks are surprised 

595
00:24:39,064 --> 00:24:41,231
at how tasty it all turns out. 

596
00:24:41,231 --> 00:24:43,498
Daniel: In the food business, 
going back to the beginning, 

597
00:24:43,498 --> 00:24:45,864
it's all about the product. 

598
00:24:45,864 --> 00:24:50,398
And the American farmer 
is responsible for bringing us 

599
00:24:50,398 --> 00:24:58,431
these great selections. 

600
00:24:58,431 --> 00:24:59,564
Sarah: And that's going to do it 
this time. 

601
00:24:59,564 --> 00:25:02,064
Thanks for traveling with us 
on this special edition 

602
00:25:02,064 --> 00:25:04,531
of America's Heartland . 

603
00:25:04,531 --> 00:25:05,964
Jason: We're always pleased 
that you can join us. 

604
00:25:05,964 --> 00:25:07,398
And remember, 
there's much more 

605
00:25:07,398 --> 00:25:09,331
on America's Heartland 
at our website 

606
00:25:09,331 --> 00:25:11,131
including video on the stories 
from today's show. 

607
00:25:11,131 --> 00:25:13,598
Just log onto 
americasheartland-dot-org. 

608
00:25:13,598 --> 00:25:15,598
We'll see you next time 
right here 

609
00:25:15,598 --> 00:25:17,198
in America's Heartland . 

610
00:25:17,198 --> 00:25:18,998
Narrator: To order a copy 
of this broadcast, 

611
00:25:18,998 --> 00:25:24,931
visit us online 
or call 1-888-814-3923. 

612
00:25:24,931 --> 00:25:31,264
The cost is $14.95 
plus shipping. 

613
00:25:31,264 --> 00:25:37,298
 ♪ You can see it in the eyes 
 of every woman and man ♪ 

614
00:25:37,298 --> 00:25:43,398
 ♪ in America's Heartland 
 living close to the land. ♪ 

615
00:25:43,398 --> 00:25:46,298
 ♪ There's a love 
 for the country ♪ 

616
00:25:46,298 --> 00:25:49,364
 ♪ and a pride in the brand ♪ 

617
00:25:49,364 --> 00:25:56,131
 ♪ in America's Heartland 
 living close, ♪ 

618
00:25:56,131 --> 00:25:59,398
 ♪ close to the land. ♪ 

619
00:25:59,398 --> 00:26:04,931
 America's Heartland 
is made possible by.... 

620
00:26:04,931 --> 00:26:07,698
They make up a small 
part of our population, 

621
00:26:07,698 --> 00:26:10,964
but have a huge impact 
on all of our lives. 

622
00:26:10,964 --> 00:26:14,131
They take business risks 
that few others would tolerate 

623
00:26:14,131 --> 00:26:16,131
all on our behalf. 

624
00:26:16,131 --> 00:26:18,164
They're American farmers 

625
00:26:18,164 --> 00:26:21,131
who feed, fuel 
and clothe the world. 

626
00:26:21,131 --> 00:26:23,531
Monsanto would like 
to recognize them 

627
00:26:23,531 --> 00:26:26,464
for all they do 
for the rest of us, 

628
00:26:26,464 --> 00:26:30,331
because ultimately our success 
and everyone else's 

629
00:26:30,331 --> 00:26:32,898
depends on theirs. 

630
00:26:32,898 --> 00:26:34,498
....and by 
the American Farm Bureau 

631
00:26:34,498 --> 00:26:39,498
Federation 
- the voice of agriculture. 

632
00:26:39,498 --> 00:26:43,464
♪♪