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Farm Credit ,
owned by America's farmers

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Celebrating 95 years of service
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Learn more
at farmcredit dot com.

The United Soybean Board ,
America's soybean farmers

and their checkoff.

And by the American
Farm Bureau Foundation

for Agriculture
dedicated to building

greater awareness
and understanding of agriculture

through education
and engagement.

>>I'm Jason Shoultz in Oregon.

That is quarter midget racing
going on behind me.

And yes, this is still
America's Heartland .

What this has to do
with a successful

dairy operation?

Coming up!

>>I'm Rob Stewart.

We're taking you
out to the farmers market!

You know?

They're booming
all across the country!

We'll show you
how a cookbook author

is teaching people
how to cook healthy and local

all year long.

>>I'm Sarah Gardner.

Did you ever think about
what it takes

to create
your favorite wool sweater?

Well this week,
we'll take you

to a special school
in central Tennessee

where you can improve
your sheep shearing skills.

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

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

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

♪ There's a love
for the country ♪

♪ and a pride in the brand ♪

♪ in America's Heartland
living close, ♪

♪ close to the land. ♪

>>You know when you're a kid?

There's really
just a couple of choices

when it comes to milk:

regular or chocolate.

My choice?

Definitely chocolate!

But diversity
in the dairy industry

is really a big deal.

You've got sour cream,
cottage cheese,

and ice cream, of course!

And one Oregon dairy family
has found

that serving the community
is critical to their success.

♪ ♪

>>A late afternoon
little league game,

an All-American tradition
here in Portland, Oregon

and across this country!

But these young sluggers
aren't competing

at a community park
or recreation center.

They are at one of the area's
oldest dairies

in the shadow of a facility
that churns out products

by the truckload!

This is Alpenrose Dairy ,
a familiar name to Oregonians.

But if you aren't
from around here,

you might wonder
how a milk processor

is home to baseball fields,
a quarter midget race track,

an historic village
complete with its own theater,

not to mention
a volodrome racing track....

For folks from these parts,
it all seems quite normal.

After all,
generations have grown up

playing ball here.

Carl Cadonau
is the owner of Alpenrose.

His grandfather
started the dairy back in 1916.

>>Grandpa actually had the cows,
milked the cows,

and delivered as far away
as downtown Portland

with horse and buggy.

>>There aren't cows here
anymore.

Alpenrose now gets milk
from area dairy farmers.

Besides drinking milk,
they churn out everything

from ice cream
to cottage cheese.

Rocky Amick is the manager
of the milk plant.

>>What do we have in here?

>>This is 4 percent
cottage cheese

being creamed and dressed.

>>Wow!

>>After it is
thoroughly blended,

we'll go ahead
and send it down

to the packaging department.

>>That's a lot
of cottage cheese!

>>About 9,000 pounds!

>>Nine thousand ponds
of cottage cheese?

Let's see: 9,000 lbs?

$1.50 a pint?

>>You are probably
looking at $15,000!

>>What is in this?

People say
I love cottage cheese.

But I'm not going to lie.

I don't know.

I've never really thought about
what's in cottage cheese.

>>The curd comes from milk.

And we also add cream,
salt, and a little bit

of stabilizer to thicken it up.

It's blended in,
and what you see there

is pretty much finished product.

>>This is 9000 lbs.
of cottage cheese!

Where is the 9000 lbs.
of apple sauce to eat with it?

>>Or maybe
cottage cheese and chives?

>>There's nothing slow
about modern dairies.

They have to keep the milk
moving and cold

so it stays fresh,
whether it's being turned

into ice cream
or cartons of chocolate milk

for school kids!

>>Oh, this is the stuff.

Every kid loves
chocolate milk?

>>Some lucky school kids
will be getting this.

So this will go to schools
all around the area?

>>All around
the metropolitan area!

>>How many cartons a day
are you turning out?

>>Eighty thousand cartons a day!

>>Eighty thousand cartons a day?

Let's drink up!

>>We have to be diversified
in our industry.

And I mean,
it can't be

just a half a gallon of milk
going out the same every day.

We've got to look
at all of these new avenues

that there are
and change with the times.

>>While trying new things
inside the milk plant

has been a big part
of the family's success,

the additions
outside on the grounds

of the dairy
have also been important

starting with the baseball field
built back in the 1950's.

>>And I played
on those ball diamonds.

And my sons have played
on those ball diamonds.

And now there's....

....I've got some grand kids
that are actually

playing there.

And so it's been out there
for three full generations.

Each individual activity
has got a story behind it.

And this interview
probably isn't long enough.

But I mean for instance,
quarter midgets!

And my uncle loved cars.

And so when we were
ten years old,

my cousins
who were involved with me

in the dairy
and myself

and my brother Randy?

He got cars,
got involved

in quarter midget racing.

And he said,
"Let's build one here!"

So they built one here.

>>Today you'll find youngsters
testing their driving skills

and competing
at the quarter midget track.

>>They never hesitate one bit
when it comes to giving back.

And you know?

You never hear a bad thing
about them.

It's always good stuff,
you know,

of them stepping forward
and taking care

of the community they are in.

>>And that Olympic-style
bicycle velodrome

is one of 20
in the United States.

And each year
the ball field

is home to the Girl's Softball
Little League World Series .

And use of all the facilities
is free!

You look at the size
of our track

and the facilities we have here?

To go out and just find a piece
of property?

To do this
would be almost impossible.

I mean not as a club
that's a nonprofit

organization.

We couldn't do it.

We wouldn't be able to race.

While the attractions
can be traced

to individual interests
and whims

of the Cadonau family,

they have had
a positive impact

on the Alpenrose Dairy business.

>>As kids grew up in the area,
they became familiar.

They played
on our fields and stuff.

And they've come back
over the generations.

And it doesn't hurt
to be out in the grocery store

and see an Alpenrose milk carton
and be able to say,

"I remember when I played
at Alpenrose.

Give me one of those!"

No, truly!

That has come
with what's happened.

But that was never
my dad's or grandfather's motive

at all.

>>There's no doubt
the dairy business can be tough.

But Carl Cadonau
says the secret

to their business success
is actually pretty simple.

>>I think it's just a lot to do
with the philosophy

of our grandparents
and my parents.

And that's being
straight up with people,

and it's being good
to your employees

and giving back to the community
and keeping a handle

on what you're doing, too.

>>And what would Henry Cadonau
think about

the continued success
of Alpenrose

three generations later?

>>I think grandpa
would be pleased.

I really do.

I think he'd be proud.

I mean
coming up on 100 years,

that's a lot of years
for a family business.

>>Dairy farms serve up
a lot of milk

to thirsty consumers.

U.S. farmers will milk
nearly 9 million cows every day

with California,
Idaho,

New York,
Wisconsin,

Minnesota and Pennsylvania
as the big players

in the dairy game.

What's the most popular breed
of dairy cow?

Well the answer,
in black and white,

is Holsteins.

The average cow
will deliver about 7 gallons

of milk a day!

That's enough
for more than a hundred glasses

of the white stuff.

♪ ♪

>>I'm Laura Quezada,
and I'd like to ask

about measuring horses by
hands .

What exactly is a hand,
and where did that measurement

come from?

>>I get this question
all the time.

A hand is an ancient measurement
sort of like a foot

or a span
or a cubit .

And it's one of the ones
that it's just a relic

that we still use today.

A hand is equivalent
to four inches.

And so in order
for a horse to be

a horse sized horse ,
the horse has to be

at least 14-2
which is 14 hands,

2 inches high!

The place that we measure that
is that the only place

on a horse
that's always the same height

when they're standing square.

And that's at their withers
which is at where their neck

meets the rest of their body
at the top of their shoulder.

So if you want to get
an exact measurement,

it's a good idea
to have the horse

standing square
which is feet

right next to each other
and on a level surface as well.

So there we go.

He's about 15-2,
15-2

Good job!

♪ ♪

>>I'm Rob Stewart,
and still ahead,

we're taking you
to the farmers market

with a lesson in healthy living.

>>Most people have no idea
about where the food and fiber

comes from
in their everyday lives.

Cows must be milked
before that cream

makes it to market.

And if you have
a favorite wool sweater?

Well, you have to go
back to the source

for those fibers.

♪ ♪

>>For many consumers,
wool is the ultimate choice

in materials
to create high-end fabrics.

Australia,
New Zealand and Argentina

far outshine
U.S. wool production.

But you'll find sheep ranchers
all across the heartland,

some of them
looking to acquire

an essential skill.

>>Down all the way around
to the backside:

hamstring to hamstring!

>>Shearing a sheep
may look like the simple act

of getting a haircut.

But there's a lot more to it
than just moving your shears

along the fluffy wool.

That's a lesson
these students

have come to learn
at Middle Tennessee

State University.

>>Straight down!

Make that a straight line!

>>The university's
two-day course

draws students
from a number of states.

Some are ranchers.

Some just looking
to develop a marketable skill.

>>Somebody that owns a dozen,
fifteen,

twenty five sheep,
and they want to learn

how to shear their own sheep.

In some cases,
they may not want

to shear their sheep.

But they want
to occasionally want to be able

to do some shearing.

A lot of people
like to clean up the sheep

just a little bit
before lambing, for example.

>>One father-daughter team
was among the students

in this class.

>>She's doing better then me.

>>Michael Stringer says
he and his daughter Abigail

had the sheep
and wanted to discover

the best way to access the wool.

>>She got into Jacob's sheep
last year.

And part of the agreement
was that she had to learn

to do something with the wool
to keep them on the farm.

So now it's time for us
to learn how to shear them.

And we didn't know what to do.

>>While the wool may look soft
and easy to handle,

Abigail discovered
that shearing comes

with its own challenges.

>>It was different
than I expected it to be.

I guess I just sort of thought
it would be really easy.

But it takes a lot
of maneuvering and everything.

And it really hurts your back.

>>The primary instructor
for this shearing session

is Doug Rathke,
sharing skills he's acquired

over many years.

>>But my sheep that I've got
is starting to get

to being a taller sheep.

And she's one of those sheep
that will let me

take that leg
and tuck it away....

>>Doug's training
has a taken him to New Zealand,

a country that
has at least

ten times more sheep
than people.

>>I finished
the senior level of the classes,

which took me three tries.

It's a week-long every time.

And finally after the third one,
I made the senior level.

And you've got to be able
to sheer 300 a day every day .

>>Shearing sheep
demands a steady hand,

the ability
to work the wool fast,

and the stamina
to maintain control

over the animal.

>>It looks like
it's extremely,

physically demanding.

>>It does take a lot out of you.

You got that real quick.

And just to get them
into the right spot

and hold them?

They don't
cooperate as much as we'd like.

But it's not comfortable
for them either.

>>One-hour shearing
expends as much energy

as a jogger would
running eight miles.

>>The lessons here
reinforce concepts

that protect the person
doing the shearing

while providing a safe
and reliable approach

for the sheep.

>>The moves that I use
are the most comfortable

for the sheep and shearer
to make it easier

so we can
get it done the quickest.

>>And while an expert
can make the job look easy,

some students
literally wrestle

with their lessons,
controlling the animal,

and repositioning
to start again,

and finally getting a handle
on equipment and sheep.

>>What's the most difficult
part of all this do you think?

>>Remaining calm!

I don't know.

It gets really stressful,
I think.

You know,
they start moving,

and you don't feel
like you're doing

the right thing.

Actually,
once you start shearing them?

They get really slippery.

So it's hard to hold on to them.

>>So you want
to give me a lesson

because I would really like
to give it a try.

>>You really want to?

>>I really want to!

>>Okay!

>>No one's twisting my arm!

>>All right!

>>Watching someone else
try their hand

is a lot different
than facing the task yourself.

Part of it is remembering
to do a whole series of things

at the same time.

>>Ready?

>>Now do I need
to be holding her leg,

or is she okay?

>>No,
she's just right like that.

Now you want to
start right here.

>>I need
to be holding her still?

>>There you go.

Try to take off
this wool right here.

Follow my hand.

Come back here
a little bit more.

>>I'm not giving you
a very clean cut, am I?

>That's all right.

It's your first time, right?

>>Yes!

And like everyone else,
I'm scared to death

of cutting her.

I'm not getting down
deep enough, am I?

>>You've got to lay it down
right on the skin.

Don't worry,
the camera's right on you.

>>I know,
and I'm doing

kind of a messy job.

It's embarrassing.

I should have practiced
a time or two.

>>You do four or five more?

You'll be good!

>>Wool has long been
a natural,

versatile
and renewable resource.

But like other commodities,
the interest in raising sheep

and selling wool
will rise and fall

with the market.

>>Go straight down!

See how I grab that leg?

>>And if you want
to do the math

on that final paycheck?

>>In the last few years,
we've come around

to fifty to sixty cents a pound.

A ewe will give about
seven pounds of wool.

So we're talking about
three or four dollars'

worth of wool off of a sheep.

>>As with many other
educational experiences,

these skills don't come easy.

They can come, however,
with a sense of satisfaction.

>>At the end of the first day,
the students are just

beginning to realize
how difficult it is.

And then they'll
start making progress.

And so at the end
of the second day,

and they shear their last sheep,
and it came,

the wool came off in one piece,
and it looks good,

and the animal is in good shape,
everybody's happy.

That's when we're all
feeling really good

about things.

>>You've got your choice
when it comes to sheep.

There are more
than a thousand breeds worldwide

with more than 40
in the U.S. alone.

And while most farmers
raise white wool sheep,

natural wool colors
also include black,

gray,
silver,

brown and red,
and even spotted varieties.

And a bit of sheep trivia
for you!

Because they were
such an important animal

for early farmers,

sheep are mentioned
several hundred times

in the bible.

Can't tell the difference
between a sheep and a goat?

Goat's tails go up,
and sheep tails hang down.

♪ ♪

>>Want to spice up the meals
on your dinner table?

Well if you head
to the supermarket these days,

it's a good bet
that peppers ,

fresh and canned,
will be on display.

Peppers have become
a spicy food staple

all around the world.

And you get to choose
the temperature you like.

Let's start
with all of you wimps

out there.

Like your peppers mild?

Well Bell Peppers
in their green,

red and yellow varieties
are some of the mildest

in the pepper family
along with yellow

and cherry peppers.

You'll find those
as a big favorite

in the jar varieties

right next
to the olives and pickles.

But some like it hot.

For them,
jalapeno's,

cayenne and Habaneros
are the real choice

in spicy peppers.

Now some people think
that the seeds

are the spiciest part
of the pepper.

Not true!

They're spicy
because they rest along

the internal core
which houses the pepper's

spicy center.

And how hot is hot?

Well the heat quotient
is measured in something

called Scoville units,
named after

a 20th century chemist.

Bell peppers
and pimentos have zero units.

Some Habaneros?

Four hundred thousand units!

And there's even a pepper
from India

that's more than
a million units hot.

As for nutrition,
peppers are low in calories

and high in some vitamins.

Think about that
while you're sweating.

>>We're checking out
and taking you on a journey

through really what will work
at any of your local

favorite farmers markets,
showing you how

to pick and cook
some of your favorite produce

that's growing
right in your own back yard.

♪♪

>>Farmers markets!

They're booming
all across the country!

In fact,
the number of farmer's markets

has tripled
in the past fifteen years.

The Auburn Farmers Market
is one of more than

600 in California alone.

People are flocking
for farm fresh vegetables,

supporting local farmers,
and to eat fresh

and healthy foods.

And we're here
at the Auburn Farmer's Market

with a woman
who knows pretty much

every inch of this place.

Good to see you!

>>How nice,
and thanks

for being here today!

>>Absolutely!

You have been working this place
all morning long

since the gates opened.

And you've been working
for about a year

because you
have written a cookbook

on what you can do
at the farmers market

and at home, right?

>>Indeed,
we wrote a cookbook

called Placer County
Real Food Cookbook.

And we've sold
close to 10,000 copies

in the last five months.

>>And what is your goal
for the cookbook

because there's
so many cookbooks out there.

Why this?

>>I want people to understand
that they can eat local

in any food shed in the country
every day of the year.

>>Everyday?

>>Every day of the year!

>>How?

>>Well if you live
in California,

you can go
to the farmers market every day

because there's something
growing here

every day of the year.

If you live in another area,
Michigan or Minnesota,

then you preserve
or freeze.

You can,
make value added.

You do
whatever you need to eat food

from your local food shed.

Isn't that wonderful?

>>That's actually shocking.

>>And it seems
to get even sweeter....

>>....sweeter
the longer you keep it

in the refrigerator.

>>I'll have one, too.

I love this melon.

>>See?

This is what I love:
you showing us

things that we don't know about.

>>Isn't this amazing?

St. Nick!

I want you to taste this bread
because this is made

right here in Auburn.

He comes to the market
everyday with about 7

different kinds of bread.

Is it good?

>>It's really good.

♪ ♪

>>Do you happen to have
any sheep milk today?

Yay!

Perfect!

What we need
is about 6 pounds of lamb

after the bone is removed.

You know,
I think they look like

they've got butter
all over them.

That's it.

Let's go cook!

>>You are taking
all of the food home,

and you cook
for strangers and friends.

And then you put those recipes
in the cookbook, right?

>>And we did it for 52 weeks.

We came to the market
every Saturday morning

for a year.

And cooked every Monday night
for 52 weeks.

>>What a cool idea!

Where did you get that from?

>>In my brain!

What I didn't know
was that this

had never been done before.

>>In here we have lamb stew.

It's simmering right now,
so it's going to do its thing.

We're going to add
some tomato and okra to this.

There's nothing better
than when somebody

comes up to you and says,
"I didn't know what to do

with okra
before I read about it

in the book."

And people come up
and they say

that we're actually changing
the way that they're eating.

And they're introducing
new things to their families.

Their children
are eating more vegetables,

They're husbands are happier
eating vegetables.

So it's been really,
really wonderful.

This is chilled cucumber soup.

We made it simply
with some local cucumbers

from the farmer's market.

>>What I am committed to do
for the next 5 years,

or however long it takes,
is educate people

on eating healthy food
and how it changes

their attitude.

How it changes their health.

How it changes their outlook.

You can pass that one.

By the way,
what I do

with left over potatoes?

>>Send them with me?

>>But you know,
there know is a sense

in this country
that we are what we eat.

And we should be
eating in season.

And we should be eating
healthy local food.

And it's working, Rob.

>>I have watched you all day,
and I can tell

this is more
than about cooking for you.

This is important.

>>This is life.

We're only here
for a minute and a half.

And it's so important
that we know

what's good for our bodies
and what's good

for the environment,
good for mother earth.

And I am committed
to helping people understand

the value of eating
good healthy local food.

We are what we eat!

And it's what goes
into our mouths

that determines
all kinds of things:

how we look,
how we feel,

and our attitudes.

>>Well,
you've got a pretty good

attitude.

>>Thank you!

>>And you eat pretty well, too.

>>And I eat really well.

I sure do.

>>That's going to do it
for this edition

of America's Heartland .

Thanks for traveling
the country with us.

We're always pleased
to take you along

as we discover
some very interesting people

and places.

>>Don't forget!

We have lots more stories
and information

on our website
including video

from all of our shows.

Just log onto
americasheartland-dot- org.

And you can
stay in touch with us

through some of your
other favorite sites as well.

We'll see you next time
right here

on America's Heartland .

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