WEBVTT

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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,
thebounty 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 favoritesafloat!

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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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ofAmerica'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 abouthow 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
theCarnival 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 theCarnival 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 thosehomegrownitems
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 theiceberg:

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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 isformal 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 thosehomegrown

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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
thatsetting 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.

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Narrator:
While we talk vacations,

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some people
go right to the source

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for their food
from the heartland.

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A wide range
offarm and ranch

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stay vacations
give visitors a chance

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to dohands onfarm labor
during their holidays,

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or just sit back
and soak up

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the pastoral pleasures.

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Many states have links
to farm stay vacations

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through their departments
of agriculture

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and state departments
of tourism.

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Jason: Still ahead,
dishing up dinner

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with some of the heartland's
best foodsat 35 thousand feet!

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I'm Akiba Howard.

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Still ahead,
we're heading for a vacation

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by rail
to sample some Amtrak

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food favorites
from the heartland.

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♪♪

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Hi, I'm Paul Robins.

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And here's something
you may not have known

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about agriculture.

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Since we're talking travel,
we thought we'd mention

11:37.598 --> 11:39.764
a bit about
those settlers moving west

11:39.764 --> 11:42.964
to open new farm lands
as the country expanded.

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No holidays here!

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And getting there
was not half the fun.

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That's because
crossing the country

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meant bringing everything
with you:

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farm equipment,
farm animals,

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seeds for planting,
and tools to cut into the soil.

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And since there were no
fast food joints along the way,

11:59.598 --> 12:01.631
you were limited
in what you could eat.

12:01.631 --> 12:04.498
The average covered wagon
carried bacon for fats and meat,

12:04.498 --> 12:06.731
dried jerky,
flower of course,

12:06.731 --> 12:08.931
and dried beans
for making main meals

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and soup
assuming you had enough water.

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We should mention
that no one

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was going anywhere fast.

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Your day started before dawn.

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You loaded up the wagon,
hitched up the horses,

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and roared off
to cover maybe ten

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to fifteen miles a day,
even less on rainy days.

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Let me put it in perspective:
those folks took

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5 to 7 days
to travel the distances

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that our cars can cover
in about an hour.

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(plane engine roar)

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Jason: When commercial
airline service

12:44.231 --> 12:47.264
took flight in the 1930's,
meal options were pretty

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bare bones.

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We're talking about
maybe a sandwich

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and a cup of hot coffee.

12:51.298 --> 12:53.298
But that expanded
throughout the century.

12:53.298 --> 12:55.398
And of course,
recently domestic flights

12:55.398 --> 12:57.864
have seen a reduction
in the amount of meal service.

12:57.864 --> 13:00.664
You have to fly
on some far flung flights

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to international destinations
to really experience

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the heartland's best fare.

13:07.864 --> 13:09.931
Jason: The takeoff
on any vacation

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or business trip
gives travelers an opportunity

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to share in new experiences.

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One of those is food.

13:17.131 --> 13:19.431
And with new offerings
of in-flight meals,

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you can start enjoying
that opportunity

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even before
you reach your destination.

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But providing
the heartland's best

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to airline passengers
begins well before

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the plane pulls up
to your departure gate.

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Sidney: We follow specifications
very closely.

13:36.431 --> 13:39.198
We want to make sure
that we meet the requirements

13:39.198 --> 13:41.398
and the expectations
of the customer.

13:41.398 --> 13:44.964
We assign specific employees
to help us produce

13:44.964 --> 13:47.731
the different types of cuisines
that we have here.

13:47.731 --> 13:50.164
It's a very talent
group of people here!

13:50.164 --> 13:52.498
Jason: Sidney Ho is a manager
withGate Gourmet,

13:52.498 --> 13:54.464
a culinary catering operation
that serves

13:54.464 --> 13:57.598
some three dozen airports
all across the United States

13:57.598 --> 14:01.398
as well as kitchen operations
overseas.

14:01.398 --> 14:03.731
Jason: For years people joked
about airline food.

14:03.731 --> 14:05.398
Oh, airline food!

14:05.398 --> 14:07.864
But when I look
at this stuff here,

14:07.864 --> 14:09.631
it looks pretty good.

14:09.631 --> 14:11.498
Sidney: We pay close attention
to quality.

14:11.498 --> 14:12.864
Quality is very important.

14:12.864 --> 14:14.731
From the time
that we receive products,

14:14.731 --> 14:16.464
there are critical
control points

14:16.464 --> 14:19.464
throughout the process
that we follow closely.

14:19.464 --> 14:21.298
We monitor temperatures.

14:21.298 --> 14:23.631
We monitor the quality of food.

14:23.631 --> 14:24.931
Jason: Think about
the challenges

14:24.931 --> 14:27.064
of producing
large numbers of meals

14:27.064 --> 14:30.331
attractive to both the eye
and the palate!

14:30.331 --> 14:32.564
First of all,
you need detailed organization,

14:32.564 --> 14:34.564
food that is prepped,
fully cooked,

14:34.564 --> 14:36.764
quickly cooled,
transported to the runway,

14:36.764 --> 14:38.431
and loaded on board.

14:38.431 --> 14:40.064
And depending
on your destination,

14:40.064 --> 14:42.398
special menus
demand special attention:

14:42.398 --> 14:44.964
Asian favorites,
regional European cuisine,

14:44.964 --> 14:47.464
appetizers and desserts.

14:47.464 --> 14:48.664
And if you think
it's all done

14:48.664 --> 14:51.498
in large quantities,
think again.

14:51.498 --> 14:52.598
Jason: Here,
you are preparing it

14:52.598 --> 14:54.098
in a frying pan, right?

14:54.098 --> 14:56.064
Jimmy: Yes, we make it fresh.

14:56.064 --> 14:58.031
You want to make it fresh
so it goes....

14:58.031 --> 14:59.898
Jason:....and then where does it
go from here?

14:59.898 --> 15:03.364
Jimmy: After we cook,
we check the temperature,

15:03.364 --> 15:07.398
make sure it's
all the way cooked.

15:07.398 --> 15:09.598
(sizzling food)

15:09.598 --> 15:12.731
Jimmy: It's all,
it has to reach over 165.

15:12.731 --> 15:14.864
I make sure
it very well done cook,

15:14.864 --> 15:18.164
and then we take out
and put in a flash chiller

15:18.164 --> 15:21.398
down in the cooler to below 40.

15:21.398 --> 15:22.964
Jason: It looks like
it's about done to me.

15:22.964 --> 15:26.898
Jimmy: Yes, sir.

15:26.898 --> 15:28.098
Jason:
The competitive marketplace

15:28.098 --> 15:30.131
in airline travel
means that carriers

15:30.131 --> 15:32.331
have to produce
passenger amenities

15:32.331 --> 15:34.064
that bring people onboard.

15:34.064 --> 15:38.598
Food is a universal attraction,
and freshness is critical.

15:38.598 --> 15:40.264
Jason: How important
is it as a chef

15:40.264 --> 15:43.764
to have fresh items
instead of frozen?

15:43.764 --> 15:44.898
Ronny: It's the key.

15:44.898 --> 15:47.698
I mean especially like going,
coming from the kitchen,

15:47.698 --> 15:48.998
to have it plated down
on a plane.

15:48.998 --> 15:52.931
Everything is being color-coded
and within 24 hours.

15:52.931 --> 15:55.198
We're using dry ice
to keep it nice and crisp

15:55.198 --> 15:56.831
and fresh.

15:56.831 --> 15:59.264
And the freshness is key.

15:59.264 --> 16:01.264
Jason: Heartland harvests
give chefs the ingredients

16:01.264 --> 16:04.398
to turn out millions of meals
each year:

16:04.398 --> 16:07.664
beef and seafood
from the open range and ocean,

16:07.664 --> 16:10.798
dairy products from the Midwest,
and peaches from the south.

16:10.798 --> 16:13.498
And here
at their San Francisco facility,

16:13.498 --> 16:17.131
produce that comes from farms
is just a short drive away.

16:17.131 --> 16:19.931
We have a great market here,
Salinas, down the street.

16:19.931 --> 16:22.331
Ronny: We have Gilroy here
in California.

16:22.331 --> 16:26.164
Again, everything's fresh.

16:26.164 --> 16:27.131
We got it citrus.

16:27.131 --> 16:28.364
Jason: California citrus right
here, right?

16:28.364 --> 16:30.064
Ronny: That's right!

16:30.064 --> 16:32.831
Sidney: I believe the menus
that are planned out

16:32.831 --> 16:35.031
are better menus.

16:35.031 --> 16:36.564
Most of the airlines
are looking

16:36.564 --> 16:40.398
at healthier alternatives
for their passengers.

16:40.398 --> 16:43.231
So we see a big improvement
in that.

16:43.231 --> 16:44.198
Jason: The advantage
of working

16:44.198 --> 16:46.631
with the airline industry
gives you access

16:46.631 --> 16:49.798
to heartland foodstuffs
that can be flown in

16:49.798 --> 16:51.631
from across the country.

16:51.631 --> 16:52.764
Jason: It's not every day
you see lobster

16:52.764 --> 16:54.731
on an airline flight, right?

16:54.731 --> 16:55.731
Ronny: Yeah, we have....

16:55.731 --> 16:56.864
....this is a rock lobster.

16:56.864 --> 16:58.964
We use also Maine lobster,
different airlines again.

16:58.964 --> 17:02.298
Jason: That's for
your first-class passenger?

17:02.298 --> 17:04.298
Ronny: That's correct!

17:04.298 --> 17:06.231
About like in a month ago,
we actually did

17:06.231 --> 17:10.364
a very important charter
for the president of Taiwan.

17:10.364 --> 17:11.864
And they all wanted
fresh lobster

17:11.864 --> 17:14.131
on the entire flight.

17:14.131 --> 17:16.664
Jason: And while all of this
is headed for passengers

17:16.664 --> 17:19.231
on flights around the world,
we should note

17:19.231 --> 17:21.098
that crew members
have special arrangements

17:21.098 --> 17:24.464
when it comes to the food
that they'll eat onboard.

17:24.464 --> 17:25.698
Ronny: And then also
an interesting fact.

17:25.698 --> 17:28.731
For example the pilots,
they cannot have seafood.

17:28.731 --> 17:30.398
And also,
if there are two pilots,

17:30.398 --> 17:32.464
they have different meals,
just, you know,

17:32.464 --> 17:34.398
so if something happened.

17:34.398 --> 17:36.131
Jason:
Given theglobalmarketplace

17:36.131 --> 17:37.931
in travel today,
special menus

17:37.931 --> 17:41.064
from heartland harvests
must be tailored as well

17:41.064 --> 17:43.064
to special dietary needs.

17:43.064 --> 17:45.264
That can mean anything
from meatless meals

17:45.264 --> 17:47.364
to religious considerations.

17:47.364 --> 17:48.931
Ronny: We have a lot of like
special meals,

17:48.931 --> 17:51.264
kosher meals,
child meals,

17:51.264 --> 17:52.998
Muslim,
Hindu,

17:52.998 --> 17:55.331
and gluten-free.

17:55.331 --> 17:57.298
Jason: So you have to keep track
of all those things?

17:57.298 --> 17:59.431
Ronny: We have low fat,
low salt,

17:59.431 --> 18:01.131
I mean, all those.

18:01.131 --> 18:03.498
We have,
as you know,

18:03.498 --> 18:04.664
a separate station for that.

18:04.664 --> 18:05.898
Actually,
I on daily base,

18:05.898 --> 18:07.398
I actually sign off
like a gluten-free.

18:07.398 --> 18:10.364
I personal check the meals
before they get out a door.

18:10.364 --> 18:12.398
Jason: You personally check
the gluten-free meals

18:12.398 --> 18:13.331
before they go out the door?

18:13.331 --> 18:14.931
Ronny: And then
I sign off on those, yep.

18:14.931 --> 18:16.431
Jason: And that's because
it's such a significant

18:16.431 --> 18:17.864
health issue for folks, right?

18:17.864 --> 18:19.431
Ronny: Yeah!

18:19.431 --> 18:20.264
It's uh....

18:20.264 --> 18:21.098
....or allergies.

18:21.098 --> 18:22.098
For example,
peanuts:

18:22.098 --> 18:23.864
a lot of airlines
have peanut-free.

18:23.864 --> 18:26.031
Jason: As with any business,
meeting those demands

18:26.031 --> 18:28.398
means setting up systems
to deliver meals

18:28.398 --> 18:31.064
in a timely
and efficient manner.

18:31.064 --> 18:33.164
Sidney: We have, of course,
many different stations

18:33.164 --> 18:34.198
in our kitchen.

18:34.198 --> 18:35.298
It's a large facility.

18:35.298 --> 18:37.464
We have
a marinade station, as well.

18:37.464 --> 18:39.864
Jason: After the preparation,
packing, and cooling,

18:39.864 --> 18:42.631
the airline meals are stored
until called up for delivery

18:42.631 --> 18:45.031
to dozens of planes
on the concourse.

18:45.031 --> 18:47.398
And as you might expect,
airlines compete

18:47.398 --> 18:48.998
for culinary honors.

18:48.998 --> 18:51.031
Celebrity chefs
bring award winning talents

18:51.031 --> 18:53.131
to the kitchen competition.

18:53.131 --> 18:54.698
Jason: Tell me about
the awards you've won.

18:54.698 --> 18:55.364
Jimmy:
Oh, I'm working a gold medal

18:55.364 --> 18:59.664
in the Asian last year, yes.

18:59.664 --> 19:03.064
I'm working this company
20 - 27 years.

19:03.064 --> 19:04.731
Jason: Twenty-seven years, wow!

19:04.731 --> 19:07.531
Jimmy:
Yeah, that should be done.

19:07.531 --> 19:08.631
Jason: That looks done to me.

19:08.631 --> 19:09.898
Very good!

19:09.898 --> 19:12.131
Jason: Specific meals
for specific destinations,

19:12.131 --> 19:14.164
first class
and main cabin meals,

19:14.164 --> 19:16.664
appetizers,
desserts and snacks....

19:16.664 --> 19:18.731
Using the heartland's
finest ingredients

19:18.731 --> 19:21.764
is all part of an effort
to reinventfine dining

19:21.764 --> 19:22.964
in the sky.

19:22.964 --> 19:24.998
Or to put it another way,
bon appetit

19:24.998 --> 19:27.131
at 30 thousand feet.

19:27.131 --> 19:28.398
Sidney: I think
it's the passions

19:28.398 --> 19:32.331
that the chefs have to want
to produce a good product.

19:32.331 --> 19:34.131
It's the challenge
of producing

19:34.131 --> 19:37.231
high volume products
and having quality

19:37.231 --> 19:38.798
built into it.

19:38.798 --> 19:41.264
I think the chefs here
do have a passion.

19:41.264 --> 19:43.564
And they do have
a culinary flair

19:43.564 --> 19:49.598
to want to do a good product
for the passengers.

19:49.598 --> 19:51.064
Narrator: Food and fun
were the focus

19:51.064 --> 19:52.998
for Ancient Romans on vacation.

19:52.998 --> 19:55.131
The power elite
of the Roman Empire

19:55.131 --> 19:58.064
often took their holidays
along the Bay of Naples.

19:58.064 --> 20:00.364
Fisherman served up delicacies
from the ocean.

20:00.364 --> 20:02.164
And wine
from the Roman vineyards

20:02.164 --> 20:04.464
completed
their heartland harvest menus.

20:04.464 --> 20:07.031
That is
until Mount Vesuvius erupted,

20:07.031 --> 20:11.331
covering the region
with ash and lava in 79 A.D.

20:11.331 --> 20:18.464
All aboard!

20:18.464 --> 20:20.531
Akiba: When you think about it,
travel by train

20:20.531 --> 20:22.131
really kicked off
the American

20:22.131 --> 20:23.831
vacation experience.

20:23.831 --> 20:25.864
In the 19th century,
travelers stopped for meals

20:25.864 --> 20:27.664
at stations along the way.

20:27.664 --> 20:30.031
Later,
on-board kitchens

20:30.031 --> 20:32.131
offered gourmet offerings.

20:32.131 --> 20:34.431
And today,
Amtrak is keeping

20:34.431 --> 20:36.398
that tradition alive
with some unique meals

20:36.398 --> 20:45.431
on some special trains.

20:45.431 --> 20:47.398
Akiba: These are the familiar
sights and sounds

20:47.398 --> 20:51.198
of train travel,
the power and energy

20:51.198 --> 20:53.264
of the huge engines,
the beehive

20:53.264 --> 20:55.598
of passenger activity
at the station,

20:55.598 --> 20:58.398
theall aboard
and sheer anticipation

20:58.398 --> 21:03.531
of the coming adventure:
riding the rails!

21:03.531 --> 21:06.831
But this is the part
most train travelers never see.

21:06.831 --> 21:08.031
The sun's barely up.

21:08.031 --> 21:10.564
And already,
dozens of Amtrak employees

21:10.564 --> 21:13.131
have been working for hours
loading these trains

21:13.131 --> 21:15.998
with everything
from vegetables to juices,

21:15.998 --> 21:18.698
dinner items to dessert.

21:18.698 --> 21:20.298
Each year
Amtrak buys

21:20.298 --> 21:22.598
close to 50-million dollars
worth of food

21:22.598 --> 21:24.331
and beverage products
to satisfy

21:24.331 --> 21:26.798
its 28-million passengers.

21:26.798 --> 21:29.364
Thomas: When that train
is stocked in the morning,

21:29.364 --> 21:33.431
we load over 45,000
individual food and beverages

21:33.431 --> 21:36.698
onboard that train.

21:36.698 --> 21:38.931
Akiba: Amtrak's Thomas Hall
says trucks deliver

21:38.931 --> 21:41.331
those food supplies
from farms and factories

21:41.331 --> 21:44.664
to 13 different warehouses
in major American cities

21:44.664 --> 21:46.698
like this one in Los Angeles.

21:46.698 --> 21:51.931
From the warehouse,
it's loaded on the dining cars.

21:51.931 --> 21:54.764
More than 300 Amtrak trains
depart from stations

21:54.764 --> 21:58.031
across the U.S. each day
carrying close

21:58.031 --> 22:02.398
to 80-thousand passengers,
a lot of hungry riders!

22:02.398 --> 22:04.631
Thomas: For instance,
we buy over 200,00 gallons

22:04.631 --> 22:08.931
of fruit juice a year,
120,000 quarts of milk,

22:08.931 --> 22:14.531
over 800,00 hamburgers a year,
300,000 chickens....

22:14.531 --> 22:16.864
Akiba:....not to mention
300-thousand steaks,

22:16.864 --> 22:20.798
660-thousand hot dogs,
a half-million tomatoes,

22:20.798 --> 22:24.664
and about 200-thousand
freshly-made salads!

22:24.664 --> 22:26.764
Thomas: I think what Amtrak
does best

22:26.764 --> 22:31.598
is provide American comfort food
Amtrak style.

22:31.598 --> 22:34.564
Akiba: Daniel Malzhan,
Amtrak's executive chef,

22:34.564 --> 22:36.198
says there's
a new effort underway

22:36.198 --> 22:39.698
to select only the freshest,
best-quality food products.

22:39.698 --> 22:41.764
And for Amtrak,
that usually means

22:41.764 --> 22:43.531
buying American.

22:43.531 --> 22:46.264
Daniel: I think America
produces certainly

22:46.264 --> 22:49.464
some of the absolute
best food in the world.

22:49.464 --> 22:50.931
There's no question about that.

22:50.931 --> 22:54.431
Great food can only spring
from great ingredients.

22:54.431 --> 22:56.464
Thomas: It supports
the American economy.

22:56.464 --> 23:01.164
And I think it also gives us
the highest quality

23:01.164 --> 23:02.931
of products available
for our customers

23:02.931 --> 23:04.064
onboard the train.

23:04.064 --> 23:06.364
Daniel: We do design
and tailor the food

23:06.364 --> 23:08.064
to specific routes.

23:08.064 --> 23:10.731
And we have some
vibrant partners

23:10.731 --> 23:13.064
that we work with
in the process.

23:13.064 --> 23:15.531
I'll have
the Angus steak burger, please.

23:15.531 --> 23:16.931
Akiba: Thosepartners
may include

23:16.931 --> 23:20.164
Colorado cattle ranchers,
Michigan cucumber growers,

23:20.164 --> 23:22.664
and crab cakes
from Maine fishermen.

23:22.664 --> 23:25.498
On this Coast Starlight route
from Los Angeles to Seattle,

23:25.498 --> 23:28.298
passengers may dine
on Washington state salmon,

23:28.298 --> 23:31.564
Oregon and California cheeses,
and lettuce and tomatoes

23:31.564 --> 23:35.464
grown in fields
right outside their window.

23:35.464 --> 23:38.498
Lorie: I'm definitely surprised
at the quality.

23:38.498 --> 23:41.264
When we took the airplane,
we didn't get anything

23:41.264 --> 23:44.498
but this package of trail mix.

23:44.498 --> 23:47.764
But this is fantastic!

23:47.764 --> 23:49.198
Akiba:
David and Patricia Englehardt

23:49.198 --> 23:51.231
are regular Amtrak riders.

23:51.231 --> 23:52.498
The Delaware couple
is celebrating

23:52.498 --> 23:55.564
their 50th wedding anniversary
by enjoying Amtrak's

23:55.564 --> 23:58.064
restored parlor car
with its 5-star

23:58.064 --> 24:00.998
restaurant atmosphere.

24:00.998 --> 24:06.098
Patricia: Quality-wise,
it's just as goodand faster!

24:06.098 --> 24:08.264
Thomas: When they walk through
the dining car,

24:08.264 --> 24:10.364
and they smell the breakfast
in the morning

24:10.364 --> 24:12.264
or in the afternoon,
they smell

24:12.264 --> 24:15.631
the fresh-roasted chickens
in the ovens down below,

24:15.631 --> 24:17.964
it really gives a sense
that they're at a fine

24:17.964 --> 24:20.464
dining establishment.

24:20.464 --> 24:21.831
Dave: Chardonnay sounds good.

24:21.831 --> 24:24.864
Chicken special sounds good.

24:24.864 --> 24:26.731
Akiba: To please
all these particular

24:26.731 --> 24:29.464
passengers,
it's a balancing actliterally:

24:29.464 --> 24:31.931
preparing gourmet meals
in a tiny galley

24:31.931 --> 24:34.731
on a moving train,
hundreds of meals

24:34.731 --> 24:36.198
three times a day.

24:36.198 --> 24:39.064
Little wonder
folks are surprised

24:39.064 --> 24:41.231
at how tasty it all turns out.

24:41.231 --> 24:43.498
Daniel: In the food business,
going back to the beginning,

24:43.498 --> 24:45.864
it's all about the product.

24:45.864 --> 24:50.398
And the American farmer
is responsible for bringing us

24:50.398 --> 24:58.431
these great selections.

24:58.431 --> 24:59.564
Sarah: And that's going to do it
this time.

24:59.564 --> 25:02.064
Thanks for traveling with us
on this special edition

25:02.064 --> 25:04.531
ofAmerica's Heartland.

25:04.531 --> 25:05.964
Jason: We're always pleased
that you can join us.

25:05.964 --> 25:07.398
And remember,
there's much more

25:07.398 --> 25:09.331
on America's Heartland
at our website

25:09.331 --> 25:11.131
including video on the stories
from today's show.

25:11.131 --> 25:13.598
Just log onto
americasheartland-dot-org.

25:13.598 --> 25:15.598
We'll see you next time
right here

25:15.598 --> 25:17.198
inAmerica's Heartland.

25:17.198 --> 25:18.998
Narrator: To order a copy
of this broadcast,

25:18.998 --> 25:24.931
visit us online
or call 1-888-814-3923.

25:24.931 --> 25:31.264
The cost is $14.95
plus shipping.

25:31.264 --> 25:37.298
♪ You can see it in the eyes
of every woman and man ♪

25:37.298 --> 25:43.398
♪ in America's Heartland
living close to the land. ♪

25:43.398 --> 25:46.298
♪ There's a love
for the country ♪

25:46.298 --> 25:49.364
♪ and a pride in the brand ♪

25:49.364 --> 25:56.131
♪ in America's Heartland
living close, ♪

25:56.131 --> 25:59.398
♪ close to the land. ♪

25:59.398 --> 26:04.931
America's Heartland
is made possible by....

26:04.931 --> 26:07.698
They make up a small
part of our population,

26:07.698 --> 26:10.964
but have a huge impact
on all of our lives.

26:10.964 --> 26:14.131
They take business risks
that few others would tolerate

26:14.131 --> 26:16.131
all on our behalf.

26:16.131 --> 26:18.164
They're American farmers

26:18.164 --> 26:21.131
who feed, fuel
and clothe the world.

26:21.131 --> 26:23.531
Monsanto would like
to recognize them

26:23.531 --> 26:26.464
for all they do
for the rest of us,

26:26.464 --> 26:30.331
because ultimately our success
and everyone else's

26:30.331 --> 26:32.898
depends on theirs.

26:32.898 --> 26:34.498
....and by
the American Farm Bureau

26:34.498 --> 26:39.498
Federation
- the voice of agriculture.

26:39.498 --> 26:43.464
♪♪