WEBVTT

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

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Farm Credit,
owned by America's farmers

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and ranchers.

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Celebrating 95 years of service
to U.S. agriculture

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and rural America.

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Learn more
at farmcredit dot com.

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TheUnited Soybean Board,
America's soybean farmers

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and their checkoff.

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And by theAmerican
Farm  Bureau Foundation

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for Agriculture
dedicated to building

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greater awareness
and understanding of agriculture

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through education
and engagement.

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>>I'm Jason Shoultz in Oregon.

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That is quarter midget racing
going on behind me.

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And yes, this is still
America's  Heartland.

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What this has to do
with a successful

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dairy operation?

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Coming up!

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>>I'm Rob Stewart.

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We're taking you
out to the farmers market!

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You know?

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They're booming
all across the country!

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We'll show you
how a cookbook author

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is teaching people
how to cook healthy and local

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all year long.

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>>I'm Sarah Gardner.

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Did you ever think about
what it takes

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to create
your favorite wool sweater?

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Well this week,
we'll take you

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to a special school
in central Tennessee

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where you can improve
your sheep shearing skills.

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It's all coming up
onAmerica'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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>>You know when you're a kid?

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There's really
just a couple of choices

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when it comes to milk:

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regular or chocolate.

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My choice?

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Definitely chocolate!

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But diversity
in the dairy industry

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is really a big deal.

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You've got sour cream,
cottage cheese,

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and ice cream, of course!

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And one Oregon dairy family
has found

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that serving the community
is critical to their success.

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♪ ♪

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>>A late afternoon
little league game,

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an All-American tradition
here in Portland, Oregon

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and across this country!

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But these young sluggers
aren't competing

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at a community park
or recreation center.

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They are at one of the area's
oldest dairies

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in the shadow of a facility
that churns out products

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by the truckload!

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This isAlpenrose Dairy,
a familiar name to Oregonians.

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But if you aren't
from around here,

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you might wonder
how a milk processor

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

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an historic village
complete with its own theater,

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not to mention
a volodrome racing track....

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

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After all,
generations have grown up

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playing ball here.

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Carl Cadonau
is the owner of Alpenrose.

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His grandfather
started the dairy back in 1916.

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

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and delivered as far away
as downtown Portland

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with horse and buggy.

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>>There aren't cows here
anymore.

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Alpenrose now gets milk
from area dairy farmers.

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Besides drinking milk,
they churn out everything

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from ice cream
to cottage cheese.

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Rocky Amick is the manager
of the milk plant.

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>>What do we have in here?

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>>This is 4 percent
cottage cheese

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being creamed and dressed.

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>>Wow!

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>>After it is
thoroughly blended,

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we'll go ahead
and send it down

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to the packaging department.

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>>That's a lot
of cottage cheese!

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>>About 9,000 pounds!

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>>Nine thousand ponds
of cottage cheese?

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Let's see: 9,000 lbs?

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$1.50 a pint?

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

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>>What is in this?

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People say
I love cottage cheese.

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But I'm not going to lie.

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I don't know.

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

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>>The curd comes from milk.

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

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of stabilizer to thicken it up.

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It's blended in,
and what you see there

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is pretty much finished product.

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>>This is 9000 lbs.
of cottage cheese!

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

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>>Or maybe
cottage cheese and chives?

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>>There's nothing slow
about modern dairies.

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They have to keep the milk
moving andcold

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so it stays fresh,
whether it's being turned

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into ice cream
or cartons of chocolate milk

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for school kids!

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>>Oh, this is the stuff.

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Every kid loves
chocolate milk?

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>>Some lucky school kids
will be getting this.

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So this will go to schools
all around the area?

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>>All around
the metropolitan area!

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

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>>Eighty thousand cartons a day!

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>>Eighty thousand cartons a day?

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Let's drink up!

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>>We have to be diversified
in our industry.

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And I mean,
it can't be

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

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

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that there are
and change with the times.

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>>While trying new things
inside the milk plant

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

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the additions
outside on the grounds

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of the dairy
have also been important

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

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>>And I played
on those ball diamonds.

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And my sons have played
on those ball diamonds.

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And now there's....

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

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playing there.

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

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Each individual activity
has got a story behind it.

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And this interview
probably isn't long enough.

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But I mean for instance,
quarter midgets!

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And my uncle loved cars.

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And so when we were
ten years old,

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my cousins
who were involved with me

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in the dairy
and myself

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and my brother Randy?

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He got cars,
got involved

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in quarter midget racing.

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

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So they built one here.

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

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and competing
at the quarter midget track.

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

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And you know?

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You never hear a bad thing
about them.

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It's always good stuff,
you know,

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of them stepping forward
and taking care

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of the community they are in.

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>>And that Olympic-style
bicycle velodrome

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is one of 20
in the United States.

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And each year
the ball field

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is home to theGirl's  Softball
Little  League  World  Series.

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And use of all the facilities
is free!

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You look at the size
of our track

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and the facilities we have here?

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To go out and just find a piece
of property?

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To do this
would be almost impossible.

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I mean not as a club
that's a nonprofit

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organization.

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We couldn't do it.

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We wouldn't be able to race.

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While the attractions
can be traced

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to individual interests
and whims

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of the Cadonau family,

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they have had
a positive impact

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on the Alpenrose Dairy business.

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

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They played
on our fields and stuff.

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And they've come back
over the generations.

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

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

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"I remember when I played
at Alpenrose.

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Give me one of those!"

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No, truly!

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That has come
with what's happened.

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

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at all.

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

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But Carl Cadonau
says the secret

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to their business success
is actually pretty simple.

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

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of our grandparents
and my parents.

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And that's being
straight up with people,

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and it's being good
to your employees

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and giving back to the community
and keeping a handle

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on what you're doing, too.

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>>And what would Henry Cadonau
think about

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the continued success
of Alpenrose

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three generations later?

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>>I think grandpa
would be pleased.

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I really do.

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I think he'd be proud.

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I mean
coming up on 100 years,

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

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>>Dairy farms serve up
a lot of milk

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to thirsty consumers.

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

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with California,
Idaho,

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New York,
Wisconsin,

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Minnesota and Pennsylvania
as the big players

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in the dairy game.

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What's the most popular breed
of dairy cow?

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Well the answer,
in black and white,

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is Holsteins.

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The average cow
will deliver about 7 gallons

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of milk a day!

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That's enough
for more than a hundred glasses

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of the white stuff.

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♪ ♪

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

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about measuring horses by
hands.

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What exactly is ahand,
and where did that measurement

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come from?

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>>I get this question
all the time.

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A hand is an ancient measurement
sort of like afoot

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or aspan
or acubit.

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

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that we still use today.

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A hand is equivalent
to four inches.

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And so in order
for a horse to be

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a  horse  sized  horse,
the horse has to be

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at least 14-2
which is 14 hands,

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2 inches high!

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The place that we measure that
is that the only place

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on a horse
that's always the same height

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when they're standing square.

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

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

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So if you want to get
an exact measurement,

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it's a good idea
to have the horse

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standing square
which is feet

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

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So there we go.

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He's about 15-2,
15-2

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Good job!

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♪ ♪

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

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we're taking you
to the farmers market

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with a lesson in healthy living.

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

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comes from
in their everyday lives.

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Cows must be milked
before that cream

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makes it to market.

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And if you have
a favorite wool sweater?

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Well, you have to go
back to the source

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for those fibers.

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♪ ♪

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>>For many consumers,
wool is the ultimate choice

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in materials
to create high-end fabrics.

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Australia,
New Zealand and Argentina

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far outshine
U.S. wool production.

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

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some of them
looking to acquire

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an essential skill.

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>>Down all the way around
to the backside:

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hamstring to hamstring!

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>>Shearing a sheep
may look like the simple act

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of getting a haircut.

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

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along the fluffy wool.

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That's a lesson
these students

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have come to learn
at Middle Tennessee

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State University.

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>>Straight down!

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Make that a straight line!

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>>The university's
two-day course

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draws students
from a number of states.

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Some are ranchers.

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Some just looking
to develop a marketable skill.

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>>Somebody that owns a dozen,
fifteen,

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twenty five sheep,
and they want to learn

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how to shear their own sheep.

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In some cases,
they may not want

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to shear their sheep.

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But they want
to occasionally want to be able

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to do some shearing.

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A lot of people
like to clean up the sheep

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just a little bit
before lambing, for example.

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>>One father-daughter team
was among the students

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in this class.

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>>She's doing better then me.

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>>Michael Stringer says
he and his daughter Abigail

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had the sheep
and wanted to discover

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the best way to access the wool.

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

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And part of the agreement
was that she had to learn

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

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

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And we didn't know what to do.

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

13:00.698 --> 13:02.598
Abigail discovered
that shearing comes

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with its own challenges.

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

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

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But it takes a lot
of maneuvering and everything.

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And it really hurts your back.

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>>The primary instructor
for this shearing session

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is Doug Rathke,
sharing skills he's acquired

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over many years.

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

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to being a taller sheep.

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

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take that leg
and tuck it away....

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

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a country that
has at least

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ten times more sheep
than people.

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>>I finished
the senior level of the classes,

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which took me three tries.

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It's a week-long every time.

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

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

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>>Shearing sheep
demands a steady hand,

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the ability
to work the wool fast,

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and the stamina
to maintain control

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over the animal.

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>>It looks like
it's extremely,

14:10.298 --> 14:12.131
physically demanding.

14:12.131 --> 14:15.198
>>It does take a lot out of you.

14:15.198 --> 14:17.031
You got that real quick.

14:17.031 --> 14:19.231
And just to get them
into the right spot

14:19.231 --> 14:20.964
and hold them?

14:20.964 --> 14:23.331
They don't
cooperate as much as we'd like.

14:23.331 --> 14:26.031
But it's not comfortable
for them either.

14:26.031 --> 14:29.264
>>One-hour shearing
expends as much energy

14:29.264 --> 14:32.331
as a jogger would
running eight miles.

14:32.331 --> 14:34.231
>>The lessons here
reinforce concepts

14:34.231 --> 14:36.831
that protect the person
doing the shearing

14:36.831 --> 14:39.098
while providing a safe
and reliable approach

14:39.098 --> 14:40.831
for the sheep.

14:40.831 --> 14:42.464
>>The moves that I use
are the most comfortable

14:42.464 --> 14:45.331
for the sheep and shearer
to make it easier

14:45.331 --> 14:47.264
so we can
get it done the quickest.

14:47.264 --> 14:50.131
>>And while an expert
can make the job look easy,

14:50.131 --> 14:52.398
some students
literally  wrestle

14:52.398 --> 14:54.964
with their lessons,
controlling the animal,

14:54.964 --> 14:57.398
and repositioning
to start again,

14:57.398 --> 15:01.364
and finally getting a handle
on equipment and sheep.

15:01.364 --> 15:04.198
>>What's the most difficult
part of all this do you think?

15:04.198 --> 15:08.164
>>Remaining calm!

15:08.164 --> 15:08.964
I don't know.

15:08.964 --> 15:10.498
It gets really stressful,
I think.

15:10.498 --> 15:11.564
You know,
they start moving,

15:11.564 --> 15:12.464
and you don't feel
like you're doing

15:12.464 --> 15:13.431
the right thing.

15:13.431 --> 15:14.964
Actually,
once you start shearing them?

15:14.964 --> 15:16.564
They get really slippery.

15:16.564 --> 15:17.864
So it's hard to hold on to them.

15:17.864 --> 15:19.364
>>So you want
to give me a lesson

15:19.364 --> 15:21.564
because I would really like
to give it a try.

15:21.564 --> 15:22.398
>>You really want to?

15:22.398 --> 15:23.398
>>I really want to!

15:23.398 --> 15:24.298
>>Okay!

15:24.298 --> 15:25.264
>>No one's twisting my arm!

15:25.264 --> 15:28.531
>>All right!

15:28.531 --> 15:30.264
>>Watching someone else
try their hand

15:30.264 --> 15:33.598
is a lot different
than facing the task yourself.

15:33.598 --> 15:36.798
Part of it is remembering
to do a whole series of things

15:36.798 --> 15:38.431
at the same time.

15:38.431 --> 15:40.531
>>Ready?

15:40.531 --> 15:41.931
>>Now do I need
to be holding her leg,

15:41.931 --> 15:42.931
or is she okay?

15:42.931 --> 15:45.398
>>No,
she's just right like that.

15:45.398 --> 15:47.831
Now you want to
start right here.

15:47.831 --> 15:48.998
>>I need
to be holding her still?

15:48.998 --> 15:50.264
>>There you go.

15:50.264 --> 15:51.631
Try to take off
this wool right here.

15:51.631 --> 15:54.198
Follow my hand.

15:54.198 --> 15:57.131
Come back here
a little bit more.

15:57.131 --> 15:59.198
>>I'm not giving you
a very clean cut, am I?

15:59.198 --> 16:00.298
>That's all right.

16:00.298 --> 16:01.031
It's your first time, right?

16:01.031 --> 16:02.664
>>Yes!

16:02.664 --> 16:04.664
And like everyone else,
I'm scared to death

16:04.664 --> 16:06.798
of cutting her.

16:06.798 --> 16:08.798
I'm not getting down
deep enough, am I?

16:08.798 --> 16:11.864
>>You've got to lay it down
right on the skin.

16:11.864 --> 16:13.731
Don't worry,
the camera's right on you.

16:13.731 --> 16:14.931
>>I know,
and I'm doing

16:14.931 --> 16:16.398
kind of a messy job.

16:16.398 --> 16:17.564
It's embarrassing.

16:17.564 --> 16:20.398
I should have practiced
a time or two.

16:20.398 --> 16:21.664
>>You do four or five more?

16:21.664 --> 16:24.431
You'll be good!

16:24.431 --> 16:25.931
>>Wool has long been
a natural,

16:25.931 --> 16:28.398
versatile
and renewable resource.

16:28.398 --> 16:31.398
But like other commodities,
the interest in raising sheep

16:31.398 --> 16:34.064
and selling wool
will rise and fall

16:34.064 --> 16:37.431
with the market.

16:37.431 --> 16:39.498
>>Go straight down!

16:39.498 --> 16:41.098
See how I grab that leg?

16:41.098 --> 16:42.398
>>And if you want
to do the math

16:42.398 --> 16:44.431
on that final paycheck?

16:44.431 --> 16:45.864
>>In the last few years,
we've come around

16:45.864 --> 16:48.064
to fifty to sixty cents a pound.

16:48.064 --> 16:51.364
A ewe will give about
seven pounds of wool.

16:51.364 --> 16:54.131
So we're talking about
three or four dollars'

16:54.131 --> 16:59.098
worth of wool off of a sheep.

16:59.098 --> 17:01.898
>>As with many other
educational experiences,

17:01.898 --> 17:04.598
these skills don't come easy.

17:04.598 --> 17:08.498
They can come, however,
with a sense of satisfaction.

17:08.498 --> 17:11.364
>>At the end of the first day,
the students are just

17:11.364 --> 17:13.698
beginning to realize
how difficult it is.

17:13.698 --> 17:15.298
And then they'll
start making progress.

17:15.298 --> 17:17.331
And so at the end
of the second day,

17:17.331 --> 17:20.098
and they shear their last sheep,
and it came,

17:20.098 --> 17:22.498
the wool came off in one piece,
and it looks good,

17:22.498 --> 17:27.031
and the animal is in good shape,
everybody's happy.

17:27.031 --> 17:29.198
That's when we're all
feeling really good

17:29.198 --> 17:32.131
about things.

17:32.131 --> 17:34.398
>>You've got your choice
when it comes to sheep.

17:34.398 --> 17:36.764
There are more
than a thousand breeds worldwide

17:36.764 --> 17:39.264
with more than 40
in the U.S. alone.

17:39.264 --> 17:42.164
And while most farmers
raise white wool sheep,

17:42.164 --> 17:45.031
natural wool colors
also include black,

17:45.031 --> 17:46.231
gray,
silver,

17:46.231 --> 17:49.331
brown and red,
and even spotted varieties.

17:49.331 --> 17:52.231
And a bit of sheep trivia
for you!

17:52.231 --> 17:54.064
Because they were
such an important animal

17:54.064 --> 17:55.531
for early farmers,

17:55.531 --> 17:57.531
sheep are mentioned
several hundred times

17:57.531 --> 17:59.064
in the bible.

17:59.064 --> 18:01.231
Can't tell the difference
between a sheep and a goat?

18:01.231 --> 18:05.998
Goat's tails go up,
and sheep tails hang down.

18:05.998 --> 18:12.298
♪ ♪

18:12.298 --> 18:14.964
>>Want to spice up the meals
on your dinner table?

18:14.964 --> 18:16.931
Well if you head
to the supermarket these days,

18:16.931 --> 18:18.631
it's a good bet
thatpeppers,

18:18.631 --> 18:21.764
fresh and canned,
will be on display.

18:21.764 --> 18:24.231
Peppers have become
a spicy food staple

18:24.231 --> 18:25.898
all around the world.

18:25.898 --> 18:29.464
And you get to choose
the temperature you like.

18:29.464 --> 18:31.298
Let's start
with all of you wimps

18:31.298 --> 18:32.231
out there.

18:32.231 --> 18:33.698
Like your peppers mild?

18:33.698 --> 18:35.998
Well Bell Peppers
in their green,

18:35.998 --> 18:39.064
red and yellow varieties
are some of the mildest

18:39.064 --> 18:41.898
in the pepper family
along with yellow

18:41.898 --> 18:42.964
andcherry peppers.

18:42.964 --> 18:44.431
You'll find those
as a big favorite

18:44.431 --> 18:45.998
in the jar varieties

18:45.998 --> 18:47.964
right next
to the olives and pickles.

18:47.964 --> 18:49.464
Butsome  like  it  hot.

18:49.464 --> 18:50.731
For them,
jalapeno's,

18:50.731 --> 18:53.164
cayenne and Habaneros
are the real choice

18:53.164 --> 18:54.964
in spicy peppers.

18:54.964 --> 18:57.598
Now some people think
that the seeds

18:57.598 --> 18:58.731
are the spiciest part
of the pepper.

18:58.731 --> 18:59.931
Not true!

18:59.931 --> 19:01.664
They're spicy
because they rest along

19:01.664 --> 19:04.664
the internal core
which houses the pepper's

19:04.664 --> 19:07.131
spicy center.

19:07.131 --> 19:08.598
And how hot is hot?

19:08.598 --> 19:10.398
Well the heat quotient
is measured in something

19:10.398 --> 19:11.998
calledScovilleunits,
named after

19:11.998 --> 19:14.031
a 20th century chemist.

19:14.031 --> 19:16.631
Bell peppers
and pimentos have zero units.

19:16.631 --> 19:18.531
Some Habaneros?

19:18.531 --> 19:20.331
Four hundred thousand units!

19:20.331 --> 19:21.598
And there's even a pepper
from India

19:21.598 --> 19:23.964
that's more than
a million units hot.

19:23.964 --> 19:26.731
As for nutrition,
peppers are low in calories

19:26.731 --> 19:28.798
and high in some vitamins.

19:28.798 --> 19:34.298
Think about that
while you're sweating.

19:34.298 --> 19:36.064
>>We're checking out
and taking you on a journey

19:36.064 --> 19:38.064
through really what will work
at any of your local

19:38.064 --> 19:40.464
favorite farmers markets,
showing you how

19:40.464 --> 19:43.331
to pick and cook
some of your favorite produce

19:43.331 --> 19:46.798
that's growing
right in your own back yard.

19:46.798 --> 19:50.264
♪♪

19:50.264 --> 19:51.164
>>Farmers markets!

19:51.164 --> 19:53.498
They're booming
all across the country!

19:53.498 --> 19:55.164
In fact,
the number of farmer's markets

19:55.164 --> 20:00.798
has tripled
in the past fifteen years.

20:00.798 --> 20:03.098
TheAuburn  Farmers  Market
is one of more than

20:03.098 --> 20:05.498
600 in California alone.

20:05.498 --> 20:07.731
People are flocking
for farm fresh vegetables,

20:07.731 --> 20:10.564
supporting local farmers,
and to eat fresh

20:10.564 --> 20:12.931
and healthy foods.

20:12.931 --> 20:14.964
And we're here
at the Auburn Farmer's Market

20:14.964 --> 20:16.198
with a woman
who knows pretty much

20:16.198 --> 20:17.098
every inch of this place.

20:17.098 --> 20:18.464
Good to see you!

20:18.464 --> 20:20.031
>>How nice,
and thanks

20:20.031 --> 20:20.764
for being here today!

20:20.764 --> 20:21.764
>>Absolutely!

20:21.764 --> 20:23.831
You have been working this place
all morning long

20:23.831 --> 20:25.498
since the gates opened.

20:25.498 --> 20:27.231
And you've been working
for about a year

20:27.231 --> 20:28.664
because you
have written a cookbook

20:28.664 --> 20:30.231
on what you can do
at the farmers market

20:30.231 --> 20:31.364
and at home, right?

20:31.364 --> 20:32.698
>>Indeed,
we wrote a cookbook

20:32.698 --> 20:35.731
calledPlacer County
Real  Food  Cookbook.

20:35.731 --> 20:38.631
And we've sold
close to 10,000 copies

20:38.631 --> 20:40.064
in the last five months.

20:40.064 --> 20:41.898
>>And what is your goal
for the cookbook

20:41.898 --> 20:43.298
because there's
so many cookbooks out there.

20:43.298 --> 20:44.831
Why this?

20:44.831 --> 20:47.631
>>I want people to understand
that they can eat local

20:47.631 --> 20:52.298
in any food shed in the country
every day of the year.

20:52.298 --> 20:53.164
>>Everyday?

20:53.164 --> 20:54.231
>>Every day of the year!

20:54.231 --> 20:55.398
>>How?

20:55.398 --> 20:57.898
>>Well if you live
in California,

20:57.898 --> 21:00.731
you can go
to the farmers market every day

21:00.731 --> 21:02.698
because there's something
growing here

21:02.698 --> 21:03.798
every day of the year.

21:03.798 --> 21:06.631
If you live in another area,
Michigan or Minnesota,

21:06.631 --> 21:08.698
then you preserve
or freeze.

21:08.698 --> 21:11.431
You can,
make value added.

21:11.431 --> 21:12.964
You do
whatever you need to eat food

21:12.964 --> 21:20.364
from your local food shed.

21:20.364 --> 21:21.964
Isn't that wonderful?

21:21.964 --> 21:23.831
>>That's actually shocking.

21:23.831 --> 21:26.564
>>And it seems
to get even sweeter....

21:26.564 --> 21:27.764
>>....sweeter
the longer you keep it

21:27.764 --> 21:30.431
in the refrigerator.

21:30.431 --> 21:33.098
>>I'll have one, too.

21:33.098 --> 21:34.298
I love this melon.

21:34.298 --> 21:35.131
>>See?

21:35.131 --> 21:35.931
This is what I love:
you showing us

21:35.931 --> 21:37.831
things that we don't know about.

21:37.831 --> 21:38.831
>>Isn't this amazing?

21:38.831 --> 21:39.931
St. Nick!

21:39.931 --> 21:41.664
I want you to taste this bread
because this is made

21:41.664 --> 21:43.231
right here in Auburn.

21:43.231 --> 21:45.198
He comes to the market
everyday with about 7

21:45.198 --> 21:46.664
different kinds of bread.

21:46.664 --> 21:47.531
Is it good?

21:47.531 --> 21:50.964
>>It's really good.

21:50.964 --> 21:55.331
♪ ♪

21:55.331 --> 21:57.598
>>Do you happen to have
any sheep milk today?

21:57.598 --> 21:58.864
Yay!

21:58.864 --> 21:59.764
Perfect!

21:59.764 --> 22:03.731
What we need
is about 6 pounds of lamb

22:03.731 --> 22:08.798
after the bone is removed.

22:08.798 --> 22:10.464
You know,
I think they look like

22:10.464 --> 22:18.198
they've got butter
all over them.

22:18.198 --> 22:18.864
That's it.

22:18.864 --> 22:20.698
Let's go cook!

22:20.698 --> 22:23.398
>>You are taking
all of the food home,

22:23.398 --> 22:26.931
and you cook
for strangers and friends.

22:26.931 --> 22:28.931
And then you put those recipes
in the cookbook, right?

22:28.931 --> 22:31.464
>>And we did it for 52 weeks.

22:31.464 --> 22:33.698
We came to the market
every Saturday morning

22:33.698 --> 22:35.398
for a year.

22:35.398 --> 22:38.031
And cooked every Monday night
for 52 weeks.

22:38.031 --> 22:38.998
>>What a cool idea!

22:38.998 --> 22:40.331
Where did you get that from?

22:40.331 --> 22:42.231
>>In my brain!

22:42.231 --> 22:44.031
What I didn't know
was that this

22:44.031 --> 22:50.231
had never been done before.

22:50.231 --> 22:51.431
>>In here we have lamb stew.

22:51.431 --> 22:53.798
It's simmering right now,
so it's going to do its thing.

22:53.798 --> 22:56.264
We're going to add
some tomato and okra to this.

22:56.264 --> 22:57.398
There's nothing better
than when somebody

22:57.398 --> 22:59.598
comes up to you and says,
"I didn't know what to do

22:59.598 --> 23:01.431
with okra
before I read about it

23:01.431 --> 23:02.364
in the book."

23:02.364 --> 23:03.564
And people come up
and they say

23:03.564 --> 23:05.264
that we're actually changing
the way that they're eating.

23:05.264 --> 23:07.431
And they're introducing
new things to their families.

23:07.431 --> 23:09.164
Their children
are eating more vegetables,

23:09.164 --> 23:11.898
They're husbands are happier
eating vegetables.

23:11.898 --> 23:16.564
So it's been really,
really wonderful.

23:16.564 --> 23:18.164
This is chilled cucumber soup.

23:18.164 --> 23:20.531
We made it simply
with some local cucumbers

23:20.531 --> 23:27.131
from the farmer's market.

23:27.131 --> 23:30.231
>>What I am committed to do
for the next 5 years,

23:30.231 --> 23:33.964
or however long it takes,
is educate people

23:33.964 --> 23:37.398
on eating healthy food
and how it changes

23:37.398 --> 23:38.698
their attitude.

23:38.698 --> 23:40.364
How it changes their health.

23:40.364 --> 23:48.564
How it changes their outlook.

23:48.564 --> 23:50.464
You can pass that one.

23:50.464 --> 23:51.898
By the way,
what I do

23:51.898 --> 23:53.864
with left over potatoes?

23:53.864 --> 23:58.498
>>Send them with me?

23:58.498 --> 24:00.264
>>But you know,
there know is a sense

24:00.264 --> 24:03.131
in this country
that we are what we eat.

24:03.131 --> 24:05.298
And we should be
eating in season.

24:05.298 --> 24:08.198
And we should be eating
healthy local food.

24:08.198 --> 24:10.764
And it's working, Rob.

24:10.764 --> 24:13.698
>>I have watched you all day,
and I can tell

24:13.698 --> 24:17.598
this is more
than about cooking for you.

24:17.598 --> 24:18.998
This is important.

24:18.998 --> 24:20.798
>>This is life.

24:20.798 --> 24:23.598
We're only here
for a minute and a half.

24:23.598 --> 24:25.731
And it's so important
that we know

24:25.731 --> 24:27.731
what's good for our bodies
and what's good

24:27.731 --> 24:31.331
for the environment,
good for mother earth.

24:31.331 --> 24:34.264
And I am committed
to helping people understand

24:34.264 --> 24:38.798
the value of eating
good healthy local food.

24:38.798 --> 24:41.364
We are what we eat!

24:41.364 --> 24:43.931
And it's what goes
into our mouths

24:43.931 --> 24:45.931
that determines
all kinds of things:

24:45.931 --> 24:47.731
how we look,
how we feel,

24:47.731 --> 24:49.731
and our attitudes.

24:49.731 --> 24:50.664
>>Well,
you've got a pretty good

24:50.664 --> 24:51.764
attitude.

24:51.764 --> 24:52.798
>>Thank you!

24:52.798 --> 24:54.198
>>And you eat pretty well, too.

24:54.198 --> 24:57.198
>>And I eat really well.

24:57.198 --> 24:59.598
I sure do.

24:59.598 --> 25:01.064
>>That's going to do it
for this edition

25:01.064 --> 25:02.064
ofAmerica's Heartland.

25:02.064 --> 25:03.964
Thanks for traveling
the country with us.

25:03.964 --> 25:05.498
We're always pleased
to take you along

25:05.498 --> 25:07.698
as we discover
some very interesting people

25:07.698 --> 25:09.498
and places.

25:09.498 --> 25:10.464
>>Don't forget!

25:10.464 --> 25:12.131
We have lots more stories
and information

25:12.131 --> 25:13.331
on our website
including video

25:13.331 --> 25:15.198
from all of our shows.

25:15.198 --> 25:17.864
Just log onto
americasheartland-dot- org.

25:17.864 --> 25:19.131
And you can
stay in touch with us

25:19.131 --> 25:22.131
through some of your
other favorite sites as well.

25:22.131 --> 25:24.164
We'll see you next time
right here

25:24.164 --> 25:25.531
onAmerica's Heartland.

25:25.531 --> 25:26.631
To order a copy
of this broadcast,

25:26.631 --> 25:31.931
visit us online
or call 1-888-814-3923

25:31.931 --> 25:38.164
The cost is $14.95
plus shipping.

25:38.164 --> 25:44.398
♪ You can see it in the eyes
of every woman and man ♪

25:44.398 --> 25:50.298
♪ in America's Heartland
living close to the land. ♪

25:50.298 --> 25:53.364
♪ There's a love
for the country ♪

25:53.364 --> 25:56.298
♪ and a pride in the brand ♪

25:56.298 --> 26:04.098
♪ in America's Heartland
living close, ♪

26:04.098 --> 26:06.298
♪ close to the land. ♪

26:06.298 --> 26:10.431
America's Heartland
is made possible by....

26:10.431 --> 26:14.498
TheUnited Soybean Board,
America's soybean farmers

26:14.498 --> 26:18.898
and their check off.

26:18.898 --> 26:20.698
Farm  Credit
owned by America's

26:20.698 --> 26:23.964
farmers and ranchers,
celebrating 95 years of service

26:23.964 --> 26:26.564
to U.S. agriculture
and rural America.

26:26.564 --> 26:29.698
Learn more at
farmcredit dot com.

26:29.698 --> 26:31.731
And by theAmerican
Farm  Bureau  Foundation

26:31.731 --> 26:33.664
for  Agriculture
dedicated to building

26:33.664 --> 26:36.298
greater awareness
and understanding of agriculture

26:36.298 --> 26:39.498
through education
and engagement.

26:39.498 --> 26:43.431
♪ ♪