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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Jewel is known
around the world

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as a platinum recording artist
for her singing

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and song writing.

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Her husband Ty Murray
is a world champion

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in professional rodeo.

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We'll take you
to their Texas ranch

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and find out why cattle ranching
is an important part

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of their lives as well.

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Hi, I'm Rob Stewart.

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Ever wonder
where that sugar in your kitchen

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comes from?

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There's a good chance
that it came from

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a field like this.

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We'll take you
to Montana

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to meet
a multi-generational farm family

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that is sweet  on sugar beets .

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I'm Yolanda Vazquez.

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Americans love their ice cream!

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And for one Delaware dairy farm,
the sweet creamy treat

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was the answer
to keeping their farm alive.

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It's all coming up
on  American'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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Jewel
is a world-renowned performer

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whose singing and songwriting
has earned her

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three Grammy nominations.

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Her husband Ty Murray
is well known

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as a world champion
in professional rodeo.

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But here on their Texas ranch,
the emphasis

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is more on cattle
than celebrities.

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As they saddle up
to move cattle

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on this late summer morning,
Jewel and her husband Ty Murray

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are a long way
from the bright lights

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they often find themselves in.

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Ty:
a world champion rodeo rider!

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And Jewel:
a singer/songwriter

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whose albums have sold
millions of copies world wide!

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My favorite memories
of growing up

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were probably horses and music.

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Those 2 things
were bright spots

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in a life
that was challenging

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and difficult.

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The hardships that pre-date
Jewel Kilcher's rise to fame

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are well documented:
leaving her rural Alaska home

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at age 15
for a prestigious arts school

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in Michigan,
hitchhiking cross country,

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singing in coffee houses
to pay the bills,

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and learning first hand
what it meant

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to be homeless in America.

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But I just fell on hard times.

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I had sick kidneys.

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I couldn't afford antibiotics.

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I almost died
in the parking lot

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of the hospital
because I didn't have

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insurance.

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It was just this vicious cycle.

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I'd get a job
but then get too sick

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to keep the job
and would end up

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getting fired again.

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Chronicling those hard times
with honest,

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lyric-driven songs
would whisk Jewel

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out of the car she lived in
and onto the car radios

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of millions of listeners.

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♪ I am my father's daughter. ♪

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I'm a 4th generation cowboy.

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So you know
I grew up around it

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my whole life.

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Growing up in a family
where both his parents

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had riding backgrounds,
Ty was at the top

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of the rodeo game
by the age of 21.

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You know,
I was horseback

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before I could walk.

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You know,
riding rough stock

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and rodeos
and ranching,

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those were the two things
that I was crazy about.

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(Jewel's music)

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The past decade
has been a whirlwind

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for both Ty and Jewel,
new album hits

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and the publication
of two books for her,

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tours on the music
and rodeo circuit.

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And don't forget television.

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So how is it
you got roped into

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appearing
on  Dancing With The Stars?

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Well you know,
they started coming to me

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about 3 years ago.

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For the PBR,
this was a chance

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to expose
the sport of bull riding

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and cowboys
to about 25 million new people

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a week.

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And that's just
an unbelievable opportunity.

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And we felt like the show,
what it did for cowboy

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and bull riding,
we felt like it did in spades.

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♪♪

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Out of the spotlight,
their 22 hundred acre

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cattle ranch
is where Jewel and Ty

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come to decompress
from their busy

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professional lives.

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Jewel: I think
it's a great place

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to stay grounded.

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I mean our job is a blessing.

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And it's amazing,
but it can also be

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really silly.

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And you can get caught up
in the wrong things.

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And I think this helps you stay
really grounded.

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It's nice to do chores.

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We'll be doctoring a cow one day
and at the Oscars the next.

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Ty: When you get out here
and the gates are shut

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and you don't even know
the rest of the world

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is going on....

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And I think
we both really enjoy that,

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the privacy and the peace
and the beauty of it.

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You know?

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The lakes and the rivers
and all that!

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Ranching has proven to be
the common thread

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drawing Jewel and Ty together.

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Away from the microphone,
Jewel's life centers

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on ranching chores.

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And Ty has co-written
a song with Jewel:

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Till We Run Out of Road .

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Sarah: So how does a guy
go about

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finding a girl
who'll come out here

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and live in the middle
of nowhere

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and will help you work
the ranch?

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She'd just look at me!

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(Laugh)
It was the smile right?

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I don't know.

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You know,
me and Jewel

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met about 11 years ago.

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And at the time
Jewel and I met,

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she was touring really hard,
and I was rodeo-ing really hard.

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And we were both
just on the road constantly.

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(Jewel singing)

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Life on the ranch
gives Jewel

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time to explore
different avenues of creativity.

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I really enjoy drawing,
sculpture and visual art

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as much as I enjoy singing,
as much as I enjoy

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writing poetry.

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It all feels like the same body.

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It's just different limbs
that I need to exercise.

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And she makes time
to support global projects

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providing clean water
for impoverished communities.

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While I was living in my car,
I had bad kidneys

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and was having to drink
a gallon of bottled water a day.

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And that was expensive.

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I couldn't afford it.

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And I thought
if we're having

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such a hard time in America
drinking our tap water,

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I wonder what it's like
in the rest of the world.

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Ty's work
in advancing the profile

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of the Professional
Bull Riders Association

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is a natural fit
with his love

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of the heartland's
wide open spaces.

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And time on their ranch
provides Jewel and Ty

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a setting to continue their work
as they look to the future.

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You know I'm glad
that I was able to kind of....

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....both of us were able
to go out

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and do what we wanted to do
and have some success.

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And now it's time
that we can be married

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and look at having kids
and enjoying the fruits

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of our success.

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Texas has plenty of cows
to keep cowboys and cowgirls

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busy.

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The cattle industry
is a 13 billion dollar business.

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And ranches
in the Lone Star State

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round up
more than 13 million cattle.

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If you did something
for 200 years,

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you'd probably
get pretty good at it.

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Well, one Delaware farm family
has been working their land

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for more than two centuries.

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And they face the future
with a  sweet and creamy outlook
.

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My great-great
-great-great grandfather

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purchased the farm in 1796.

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Joe Mitchell
works a Delaware farm

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that his family acquired
when George Washington

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was president.

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Growing up on the farm,
I always wanted to farm.

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I always said
I learned more

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following my grandmother
and grandfather around.

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And Joe's son Jim
is following

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in those same footsteps:
plotting his future

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as part of a dairy operation
that began

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with milk and butter.

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In 1928,
I'm not sure

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why they stopped making butter
and started selling fluid milk.

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And my father and I
continued that until 1961

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when for various reasons
we gave up the dairy.

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With the cows gone,
they produced pumpkins,

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row crops and poultry.

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But the economic realities
of modern farming

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demanded some new directions.

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So in the mid 90's,
the cows came back.

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I gave Janet
a calf on Christmas

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as a gift.

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And that kind of started
our dairy herd.

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But this time,
the Mitchell's decided

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on a slightly
sweeter and creamier future .

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We saw a show on PBS,
an ice cream show,

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and they talked about
a course at Penn State.

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And so my husband said,
"Why don't I go?"

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Needing help
in their new venture,

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they asked Jim's dad
to join them in making

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the frozen treats.

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I said I'm too old
to start something new.

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I'll milk the cows
for you.

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So that's what I do.

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Today the Mitchell's turn out
dozens of flavors

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and deliver
their home made ice cream

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to area stores and restaurants.

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It's also a favorite
at their dairy shop

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serving thousands
of farm visitors each year,

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visitors who have a chance
to encounter agriculture

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in a rapidly expanding
urban environment.

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....being able
to produce something

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and sell it directly
to the public.

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So people can see
where their food comes from.

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Kids can learn
about agriculture.

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We're in the middle
of suburban

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Northern Newcastle County.

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And yet there's a live
active working farm

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that has transitioned
from maybe being

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a straight type of dairy farm
to adding Woodside Creamery.

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But ice cream
isn't the only thing

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produced here.

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Shiny panels capture energy
from the sun.

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And the creamery
is one of Delaware's

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largest solar powered farms.

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And extensive composting
adds another layer

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of sustainability,
enhancing the soil.

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It's nice to be able
to produce our own power

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on the farm
just like we produce

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a lot of our own products:
our milk, our food....

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It helps us be
a little more independent.

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And it helps the country
be a little more independent

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which I like.

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More than 200 years
after plows first turned

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this Delaware soil,
the Mitchell's see

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continuity of family
and the land.

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I know it'll keep on
during my lifetime.

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And I hope something
will come along,

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and it will continue.

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It's nice to have the heritage.

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A lot of folks
just don't have the heritage.

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And people ask
how long we're been here.

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And so many people
are surprised.

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When I say the farm
has been for over 200 years

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and I'm 7th generation
on the farm, it amazes them.

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According to the Guinness Book
of World Records,

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folks in Alberta, Canada
created the world's biggest

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ice cream sundae in 1988.

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It weighed 55 thousand pounds.

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Like your ice cream
in sandwich form?

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Well in the same year,
ice cream fans

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in Dubuque, Iowa
put together

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an ice cream sandwich
that tipped the scales

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at 25 hundred pounds!

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I'm Rob Stewart.

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Still ahead,
we'll take you

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to Montana
to meet a 5 generational

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farm family.

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Wait till' you hear their story
about how they bring sugar

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to your table.

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I'm John Lobertini.

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Still ahead,
we'll take you

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to Missouri
where heartland wheat

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is transformed
into what some people call

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The Staff of Life.

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♪♪

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If you're one of those shoppers
who stalks the aisles

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for interesting flavors,
you've no doubt discovered

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lemongrass.

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This pungent herb
is often sliced very thin

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and added to Thai
and Asian dishes

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to add
a velvety fresh lemon flavor.

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So what the heck is lemon grass?

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Well, it's a grass
native to India

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that looks almost as good
as it tastes.

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If it looks a little
like sugar cane,

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that's because
cane and lemongrass

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are country cousins.

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It's a perennial plant
where the bulb end

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(call it the rhizome)
is stuck in the ground

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and sprouts up
to create 2 to 3 foot stalks

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that are cut and rushed
to your supermarket.

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If you're looking for lemongrass
in the produce aisle,

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look for firm,
fresh, gray-green stalks.

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Once you get it home,
refrigerate it

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in a tightly sealed bag
for 2 to 3 weeks.

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The active ingredient
in lemongrass

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is citral,
the same stuff

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that's in lemon peel.

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And it's the perfect partner
for seafood, curries,

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chilies
or other dishes using garlic.

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Lemongrass is also well known
for its medicinal qualities.

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All I know
is that a big ol' helping

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of lemongrass chicken
always makes me feel better.

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Maybe it's the iron folate
or potassium inside.

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Could be the manganese!

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What's manganese you ask?

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I didn't know either.

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It's actually
a naturally occurring metal

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that is found in rocks
that your body needs

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to stay healthy.

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And there's
175% of your daily value

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inside a lemongrass.

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Think about that
the next time

14:06.631 --> 14:09.431
you take it of the shelf!

14:09.431 --> 14:11.798
Wheat is the big
crop here in Montana.

14:11.798 --> 14:15.164
The state's 30 thousand farms
have nearly six million acres

14:15.164 --> 14:16.631
planted in wheat.

14:16.631 --> 14:19.398
But farming demands diversity
these days.

14:19.398 --> 14:22.164
And for one
multigenerational farm family,

14:22.164 --> 14:26.898
that's means wheat
and something sweet.

14:26.898 --> 14:28.698
That  something sweet
can be found

14:28.698 --> 14:31.198
in the 38 thousand acres
of sugar beets

14:31.198 --> 14:33.531
planted in Montana.

14:33.531 --> 14:35.998
It's a sweet deal, yes?

14:35.998 --> 14:37.564
Brian Uffelman,
his dad,

14:37.564 --> 14:40.598
and three brothers raise beets
on each of their farms

14:40.598 --> 14:44.364
in the southeastern corner
of the state.

14:44.364 --> 14:46.898
Wheat is a cash crop
for farmers in this region.

14:46.898 --> 14:48.931
And with sugar beets
as part of their

14:48.931 --> 14:51.598
planting rotation,
the family pulls

14:51.598 --> 14:54.898
added dollars out of their land.

14:54.898 --> 14:57.131
So how much more,
how much more of a cash crop

14:57.131 --> 14:58.798
are beets?

14:58.798 --> 15:03.464
Last year we averaged
right around 30 ton an acre.

15:03.464 --> 15:05.064
The final paycheck
after it's

15:05.064 --> 15:07.364
all said and done
is between 1,350

15:07.364 --> 15:09.331
and 1,400 an acre.

15:09.331 --> 15:12.398
The winter wheat crop,
if you make 80 bushel

15:12.398 --> 15:15.231
times five dollar,
you're basically $400 an acre.

15:15.231 --> 15:16.564
Wow, it's a lot more.

15:16.564 --> 15:18.431
So there's a lot more money,
there's a lot more money

15:18.431 --> 15:19.931
invested in sugar beets.

15:19.931 --> 15:21.664
But the end results,
you're still making

15:21.664 --> 15:24.798
a lot more money
raising sugar beets.

15:24.798 --> 15:27.364
Farmers in the Northwest,
Plains States,

15:27.364 --> 15:29.431
and Great Lakes Region
will raise

15:29.431 --> 15:33.164
some  33 million tons
of sugar beets.

15:33.164 --> 15:35.598
And while many people
think of  cane sugar,

15:35.598 --> 15:39.031
beets actually provide
more than half the sugar

15:39.031 --> 15:41.298
that makes its way
to your table,

15:41.298 --> 15:43.564
into your soft drinks,
or becomes part

15:43.564 --> 15:45.698
of your family's desserts.

15:45.698 --> 15:46.864
I don't know
if many people realize

15:46.864 --> 15:48.898
this is where
a lot of the sugar comes from.

15:48.898 --> 15:50.164
Yes, most of it.

15:50.164 --> 15:51.164
Can I pull
one of these up?

15:51.164 --> 15:54.164
Sure!

15:54.164 --> 15:56.831
And how big
will that sugar beet get?

15:56.831 --> 15:57.831
See?

15:57.831 --> 15:59.364
That's the start
of the sugar beet right there.

15:59.364 --> 16:00.298
Like a root?

16:00.298 --> 16:01.298
That's the root right there.

16:01.298 --> 16:02.598
And that root
will just keep getting bigger.

16:02.598 --> 16:05.431
And it's going to grow
probably about this long,

16:05.431 --> 16:07.364
this big and wide.

16:07.364 --> 16:09.798
And that should get
to be eight to ten pounds.

16:09.798 --> 16:11.398
Eight to ten pounds!

16:11.398 --> 16:12.531
And that's sugar?

16:12.531 --> 16:14.664
That's sugar!

16:14.664 --> 16:17.698
Five generations of Uffelmans
have grown sugar beets

16:17.698 --> 16:19.564
in this Montana Valley.

16:19.564 --> 16:21.998
I've got about
10 acres left on the north end.

16:21.998 --> 16:24.698
Grandson Brandon Uffelman
is a junior in college

16:24.698 --> 16:26.664
and is ready
to return to the land

16:26.664 --> 16:28.931
full time
to work side by side

16:28.931 --> 16:30.798
with his dad.

16:30.798 --> 16:31.964
You know,
one of the things

16:31.964 --> 16:34.131
that we thought was so cool
was that whenever you guys

16:34.131 --> 16:37.798
are all working together,
it's like family helping family

16:37.798 --> 16:39.298
helping family !

16:39.298 --> 16:41.331
After farm, farm, farm....

16:41.331 --> 16:42.631
What does that
mean to you?

16:42.631 --> 16:43.764
Oh, it's great!

16:43.764 --> 16:44.998
I mean,
some people move away,

16:44.998 --> 16:46.964
never see their relatives
ever again

16:46.964 --> 16:48.498
or once a year
at Christmas or something.

16:48.498 --> 16:49.898
We get to see them every day.

16:49.898 --> 16:50.998
I mean,
I spend all day,

16:50.998 --> 16:53.264
almost every day in the summer
with my dad.

16:53.264 --> 16:56.131
I see uncles
and grandparents

16:56.131 --> 16:58.364
and stuff
a couple times a week

16:58.364 --> 16:59.564
and borrow equipment.

16:59.564 --> 17:01.231
It's great.

17:01.231 --> 17:04.064
Brandon's father Gary
says he's offering his son

17:04.064 --> 17:07.798
the same opportunity
his dad gave him:

17:07.798 --> 17:09.664
finish college
then start your career

17:09.664 --> 17:12.231
in farming.

17:12.231 --> 17:13.898
My dad came in,
and we borrowed equipment

17:13.898 --> 17:15.531
from him quite a little.

17:15.531 --> 17:17.498
We bought what we could
to get started.

17:17.498 --> 17:19.131
And we just kept growing
and bought

17:19.131 --> 17:22.798
what we could afford
as time went on

17:22.798 --> 17:24.731
until we got to the point
where we're at now

17:24.731 --> 17:28.764
where we pretty much
have all of our own equipment.

17:28.764 --> 17:31.931
The family's cooperative efforts
have paid off for the Uffelmans:

17:31.931 --> 17:35.064
enjoying success in good times
and finding help

17:35.064 --> 17:37.031
when you need it.

17:37.031 --> 17:40.198
Nobody's done
'til we're done,

17:40.198 --> 17:41.431
'til everybody is done.

17:41.431 --> 17:42.898
Don't make any difference
what it is.

17:42.898 --> 17:44.898
Well, it's comforting to know
that when times get tough

17:44.898 --> 17:46.098
you....

17:46.098 --> 17:48.364
....somebody's going to come
and help you no matter what.

17:48.364 --> 17:50.631
The challenges in farming
can come from nature,

17:50.631 --> 17:53.231
the economy,
or fluctuating prices

17:53.231 --> 17:56.298
for a crop
that takes months to mature.

17:56.298 --> 17:58.564
But Bill will tell you
it's family values

17:58.564 --> 18:00.998
that see them through.

18:00.998 --> 18:03.831
Well, it makes me
a very proud father.

18:03.831 --> 18:04.964
I watched the boys.

18:04.964 --> 18:06.364
They grew up great.

18:06.364 --> 18:07.964
They're great kids!

18:07.964 --> 18:11.798
And now watching the grand kids
work with us,

18:11.798 --> 18:12.664
it's just....

18:12.664 --> 18:14.398
....I guess that's why
I'm still in it.

18:14.398 --> 18:16.498
And young Brandon knows
his grandfather

18:16.498 --> 18:19.164
is definitely still around.

18:19.164 --> 18:20.131
Oh, yeah.

18:20.131 --> 18:22.031
I mean,
if you don't do something right,

18:22.031 --> 18:23.231
grandpa's on your tail!

18:23.231 --> 18:24.764
You gotta....

18:24.764 --> 18:26.198
He's standing right over
there watching.

18:26.198 --> 18:32.831
Yeah.

18:32.831 --> 18:34.698
The sweeteners from sugar beets
go into much more

18:34.698 --> 18:37.131
than just that sugar bowl
on your kitchen table.

18:37.131 --> 18:40.631
Several European countries
use fermented beet sugars

18:40.631 --> 18:46.264
to create specialty liquors.

18:46.264 --> 18:53.064
♪♪

18:53.064 --> 18:54.164
Hi, I'm Paul Robins.

18:54.164 --> 18:55.464
And here's something
you may not have known

18:55.464 --> 18:56.698
about agriculture.

18:56.698 --> 18:58.398
You may have heard
about  range wars

18:58.398 --> 19:00.764
in the old west
and battles over water rights

19:00.764 --> 19:02.264
even today.

19:02.264 --> 19:04.398
But did you know
that a common barn yard animal

19:04.398 --> 19:06.364
played a role
in a conflict between

19:06.364 --> 19:08.131
the United States and England?

19:08.131 --> 19:10.631
They call it the  Pig War !

19:10.631 --> 19:15.764
Set the wayback machine
for June 15th, 1859!

19:15.764 --> 19:17.264
Both the United States
and England were still debating

19:17.264 --> 19:19.131
who owned
the San Juan Islands

19:19.131 --> 19:21.531
off the coast of today's
Washington State.

19:21.531 --> 19:24.298
Well, American settler
Lyman Cutler,

19:24.298 --> 19:26.998
angry about some pigs
trespassing on his land,

19:26.998 --> 19:29.698
gets out his long rifle
and pops one particular

19:29.698 --> 19:31.064
porcine.

19:31.064 --> 19:32.498
Trouble was
the pig was owned

19:32.498 --> 19:35.398
by Englishman Charles Griffin.

19:35.398 --> 19:37.264
Efforts at compensation
were refused,

19:37.264 --> 19:39.998
and British authorities
threatened to arrest Mr. Cutler.

19:39.998 --> 19:42.631
The United States
sent over an infantry unit,

19:42.631 --> 19:44.998
and the English responded
by parking warships

19:44.998 --> 19:46.698
off the coast.

19:46.698 --> 19:49.064
Over the next couple of months,
forces grew on both sides.

19:49.064 --> 19:51.031
And while no one
was backing down,

19:51.031 --> 19:53.898
luckily no one
fired a shot in anger either.

19:53.898 --> 19:56.064
When word reached Washington,
army brass

19:56.064 --> 19:57.931
dispatched
a high ranking officer

19:57.931 --> 20:00.031
to try and diffuse the conflict.

20:00.031 --> 20:02.364
Eventually,
both sides cooled off.

20:02.364 --> 20:04.231
But the issue
was never really settled.

20:04.231 --> 20:05.998
And for a time,
both English

20:05.998 --> 20:09.264
and American soldiers
occupied the islands.

20:09.264 --> 20:12.031
Then in 1872,
an international resolution

20:12.031 --> 20:13.731
gave the islands
to the Americans.

20:13.731 --> 20:15.331
In the end,
there was only

20:15.331 --> 20:17.131
one casualty to this conflict!

20:17.131 --> 20:18.764
You guessed it.

20:18.764 --> 20:24.498
The pig!

20:24.498 --> 20:26.331
When you sit down for dinner,
chances are

20:26.331 --> 20:29.331
your favorite bread or rolls
are right there on the table.

20:29.331 --> 20:31.364
Food author James Beard
once wrote,

20:31.364 --> 20:34.431
Bread is the most satisfying
of all foods.

20:34.431 --> 20:36.698
Well right here in Kansas City,
there are some people

20:36.698 --> 20:38.998
who think
creating distinctive breads

20:38.998 --> 20:43.498
is the ultimate homage
to heartland wheat.

20:43.498 --> 20:54.831
♪♪

20:54.831 --> 20:56.764
How do the baguettes
look today?

20:56.764 --> 20:57.898
They look pretty good!

20:57.898 --> 20:59.698
Mark Friend
has had a love affair with bread

20:59.698 --> 21:01.098
for 30-years.

21:01.098 --> 21:03.698
I fell in love with bread!

21:03.698 --> 21:06.731
Before I learned how,
I tried and I experimented

21:06.731 --> 21:07.731
with sour dough.

21:07.731 --> 21:09.898
And all I had
was a bunch of stinky pots

21:09.898 --> 21:13.964
of flour and water
down in my basement.

21:13.964 --> 21:16.764
Following the teachings
of some great sourdough bakers,

21:16.764 --> 21:19.031
he would later reshape
those kitchen disasters

21:19.031 --> 21:23.698
into what Friend now calls
Farm to Market .

21:23.698 --> 21:25.098
We were looking
for a name.

21:25.098 --> 21:27.631
And someone suggested
Farm to Market.

21:27.631 --> 21:31.964
(It) seemed to fit the idea
of trying

21:31.964 --> 21:34.031
to source our products
from our farmers

21:34.031 --> 21:39.831
that we would have
a relationship with.

21:39.831 --> 21:41.264
Farm to Market
wants you to know

21:41.264 --> 21:43.764
its farmers
and the wheat they're growing.

21:43.764 --> 21:45.631
Back in the pantry,
the ingredients have

21:45.631 --> 21:49.331
a distinctly Midwestern flavor:
Illinois, Michigan,

21:49.331 --> 21:51.631
Wisconsin and Kansas.

21:51.631 --> 21:53.931
What we're trying to do here
is make a closer connection

21:53.931 --> 21:56.998
to the farmer
and know who the family is

21:56.998 --> 21:58.131
that's growing the wheat,

21:58.131 --> 22:00.564
that's going into the flour,
that's going into the bread,

22:00.564 --> 22:01.731
that's being sold in the store!

22:01.731 --> 22:03.931
This is a boutique bakery.

22:03.931 --> 22:05.764
Hands create
the special breads here,

22:05.764 --> 22:06.998
not machines!

22:06.998 --> 22:09.064
Fresh ingredients
are carefully chosen:

22:09.064 --> 22:10.264
wheat,
oats,

22:10.264 --> 22:12.198
raisins,
sesame seeds.

22:12.198 --> 22:16.598
That's important
to Craig Flaker.

22:16.598 --> 22:20.464
There's a big creative outlet
that's involved in this.

22:20.464 --> 22:22.431
And that's where
the artistic side comes in:

22:22.431 --> 22:23.898
the size,
the volume,

22:23.898 --> 22:26.198
the crumb,
the shape!

22:26.198 --> 22:28.698
Specialty products
require a special commitment.

22:28.698 --> 22:30.798
Farm to Market
bakes breads and rolls

22:30.798 --> 22:33.431
for 40 grocery stores
and 90 restaurants

22:33.431 --> 22:34.964
in the Kansas City area.

22:34.964 --> 22:38.898
They work 363 days a year
taking off only Christmas Eve

22:38.898 --> 22:41.698
and Christmas Day.

22:41.698 --> 22:45.331
What is
your favorite?

22:45.331 --> 22:47.698
Rye, wheat,
white, dark?

22:47.698 --> 22:49.164
We get a lot of grief.

22:49.164 --> 22:51.198
Because
where's the ciabatta bread?

22:51.198 --> 22:53.564
We'll we bought
a hundred loaves,

22:53.564 --> 22:55.698
and they were gone by one.

22:55.698 --> 22:58.498
And that's all there is.

22:58.498 --> 23:00.198
Many of the communities here,
both in the city

23:00.198 --> 23:01.664
and rural areas,
have populations

23:01.664 --> 23:04.198
that came
originally from Europe.

23:04.198 --> 23:05.698
People of German,
Polish,

23:05.698 --> 23:06.898
French,
Russian

23:06.898 --> 23:13.064
and Italian descent
clamor for these hearty breads.

23:13.064 --> 23:14.964
Armen Bagiyants
gets the hand made dough

23:14.964 --> 23:16.998
from Farm to Market
and bakes loaves fresh

23:16.998 --> 23:22.898
at his store.

23:22.898 --> 23:24.464
Customers walk through
the front door,

23:24.464 --> 23:26.531
and they can see
how I bake bread,

23:26.531 --> 23:28.598
how I put it in the oven,
and how I take from the oven

23:28.598 --> 23:29.698
hot!

23:29.698 --> 23:31.131
Farm to Market
completes a theme

23:31.131 --> 23:33.198
at the  Hen House
supermarket chain,

23:33.198 --> 23:34.998
Buy Fresh, Buy Local,

23:34.998 --> 23:37.431
even to produce
that carries the face and name

23:37.431 --> 23:39.331
of the farmer that grew it.

23:39.331 --> 23:40.931
The average item
in the supermarket

23:40.931 --> 23:43.464
travels about
15 hundred miles to get here.

23:43.464 --> 23:45.764
And these items
are all within 200 miles.

23:45.764 --> 23:47.964
They have a sense
that it's fresher,

23:47.964 --> 23:54.498
that it's better for them.

23:54.498 --> 23:56.598
But Farm to Market
is going even further,

23:56.598 --> 23:59.264
testing different ways
to mill the flour,

23:59.264 --> 24:02.164
giving their breads
different textures.

24:02.164 --> 24:05.764
It's easy to see differences
in the handling characteristics

24:05.764 --> 24:07.198
of dough.

24:07.198 --> 24:08.931
And that difference
has led them to seek out

24:08.931 --> 24:12.364
farmers interested
in milling their own grain.

24:12.364 --> 24:15.364
There's a big enough market now
in the U.S.

24:15.364 --> 24:19.598
for artisan style bread,
(so) that there needs to be

24:19.598 --> 24:21.664
a flour that's suited
for this too.

24:21.664 --> 24:24.431
But bread is sometimes
a fickle partner.

24:24.431 --> 24:28.364
Our Grains Galore,
that's one of our top sellers.

24:28.364 --> 24:30.331
Those who work closely
with these ingredients

24:30.331 --> 24:31.764
from the heartland
will tell you

24:31.764 --> 24:34.198
this dough
is a  living organism,

24:34.198 --> 24:35.631
an organism
that let's them know,

24:35.631 --> 24:37.398
everyday,
how well they're doing

24:37.398 --> 24:40.498
their job.

24:40.498 --> 24:43.198
When bread comes
out of the oven,

24:43.198 --> 24:45.698
you know it has
this brown glow to it,

24:45.698 --> 24:48.364
It's hot
coming out of the oven.

24:48.364 --> 24:49.664
It's incredible.

24:49.664 --> 24:53.764
It makes you feel proud!

24:53.764 --> 24:55.298
And that's going to do it
this time.

24:55.298 --> 24:57.264
Thanks for traveling
the country with us

24:57.264 --> 25:00.131
on this edition
of  America's Heartland .

25:00.131 --> 25:02.764
And remember,
there's much more

25:02.764 --> 25:04.664
on  America's Heartland
at our website

25:04.664 --> 25:06.498
including video
on the stories

25:06.498 --> 25:08.031
from today's show.

25:08.031 --> 25:11.464
Just log onto
americasheartland-dot-org.

25:11.464 --> 25:17.131
See you next time.

25:17.131 --> 25:19.098
To order a copy
of this broadcast,

25:19.098 --> 25:25.064
visit us online
or call 1-888-814-3923.

25:25.064 --> 25:31.264
The cost is $14.95
plus shipping.

25:31.264 --> 25:37.364
♪ You can see it in the eyes
of every woman and man ♪

25:37.364 --> 25:43.431
♪ in America's Heartland
living close to the land. ♪

25:43.431 --> 25:46.764
♪ There's a love
for the country ♪

25:46.764 --> 25:49.531
♪ and a pride in the brand ♪

25:49.531 --> 25:56.131
♪ in America's Heartland
living close, ♪

25:56.131 --> 25:59.298
♪ close to the land. ♪

25:59.298 --> 26:04.964
America's Heartland
is made possible by....

26:04.964 --> 26:07.831
They make up a small
part of our population,

26:07.831 --> 26:10.631
but have a huge impact
on all of our lives.

26:10.631 --> 26:13.864
They take business risks
that few others would tolerate

26:13.864 --> 26:16.031
all on our behalf.

26:16.031 --> 26:17.998
They're American farmers

26:17.998 --> 26:21.431
who feed, fuel
and clothe the world.

26:21.431 --> 26:23.831
Monsanto would like
to recognize them

26:23.831 --> 26:26.498
for all they do
for the rest of us,

26:26.498 --> 26:30.398
because ultimately our success
and everyone else's

26:30.398 --> 26:32.831
depends on theirs.

26:32.831 --> 26:34.431
....and by
the American Farm Bureau

26:34.431 --> 26:39.498
Federation
- the voice of agriculture.

26:39.498 --> 26:43.298
♪♪