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[gentle orchestral fanfare]

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♪

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[resonant strings lead 
building orchestration]

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[stream gurgling]

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♪

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(male narrator) 
Welcome to "Our State,"

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a production of UNC-TV

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in association 
with "Our State" magazine--

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for over 75 years

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bringing readers 
the wonders of North Carolina.

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On this edition,

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Join 
the colorful 
excitement

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that grips 
Grove Park Inn

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each year with 
gingerbread...

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follow 
Billy Barnes

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for an 
inside taste

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of Cheerwine...

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and see real North 
Carolina maple syrup

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being made at 
Maple Creek Farm.

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♪

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[gentle piano melody]

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(male announcer) 
Since 1872,

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BB&T has been supporting 
the people and communities

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of North Carolina.

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From our small-town roots

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to the banking network 
you see today,

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we've always been here 
for all our clients,

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stretching from Manteo 
to Murphy.

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We're proud 
of our heritage

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and to call 
North Carolina home,

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and we're very proud 
to provide funding

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for "Our State."

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♪

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Quality public television 
is made possible

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through the financial 
contributions

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of viewers like you,

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who invite you to join them 
in supporting UNC-TV.

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[plucked strings interlude]

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♪

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[piano leads]

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(male narrator) 
There's something sweet

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going on at Asheville's 
Grove Park Inn.

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People have come 
from miles around--

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treasures in hand-- 
works created with love.

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Edible art, 
you might say,

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from the small and hopeful... 
to the most elaborate,

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each one a unique 
creative experience.

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Got your 
papers?

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(narrator) 
Folks have been 
working for months

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on the design and construction 
of their entries.

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(woman) 
Never having been 
an architectural student,

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I'm... 
rather tickled.

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Is this us, 
right here?

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(narrator) 
And now they're ready... 
or mostly ready.

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(woman) 
Guess what I forgot? 
My snow!

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Oh, well.

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(narrator) 
So let the day begin 
at the 17th Annual

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Grove Park Inn National 
Gingerbread House Competition.

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What you'll do is 
come in here--

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take the elevator 
up to the next floor.

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(man) 
That's awesome, guys!

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(woman) 
And you'll go to your right.

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They'll take a picture.

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(male photographer) 
Look right at my camera-- 
one, two, three.

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[camera clicking]

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And that looks great; 
thank you very much.

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(woman) 
And then you'll go 
into the ballroom.

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(man) 
We've got over 20 states 
registered, actually,

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this year 
in our competition.

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We've got folks coming 
from upstate New York,

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folks coming 
from Wisconsin.

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In the past, 
we've had folks register

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from as far away as Oregon.

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My snowman fell down!

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(narrator) 
It's not unusual 
for mishaps to occur

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during transportation, 
but the Grove Park Inn

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has that base covered--

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a clinic of sorts 
for gingerbread houses

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that have experienced 
difficulties en route.

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(woman) 
This is my first one--

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hence the giant crack.

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We made it 
all the way to...

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a bridge on I-40 
with all the potholes

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when it went 
"krk-khk" and fell!

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(narrator) 
Finally, all is well,

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and a train of repaired 
gingerbread houses

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heads off 
for the ballroom.

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[woodwinds ascending]

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Except that some of them

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don't exactly... 
look like houses.

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(boy) 
Mine's supposed to be

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a battle 
between 1880-something

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and 1990-something.

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And these are like 
spaceship thingies.

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(narrator) 
Hmm...imagination's 
the thing here,

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and as long as 
you can eat it and it's not more

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than two feet by two feet 
by two feet, well...

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the rest 
is up to you.

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Camping scene 
with different stuff.

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(narrator) 
Here's one that should 
look familiar

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to UNC-TV viewers; 
it's Cupola House.

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(woman) 
In Edenton--'cause I made 
my husband drive and see it

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after we saw it 
in "Our State" magazine.

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It took me forever, 
cuttin' out

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all those little 
pieces of siding

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and sticking that 
on there.

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[plucked strings 
lead dainty arrangement]

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(Davis) 
We have 
four different categories

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in our competition 
this year.

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My hands 
are shaking.

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(Davis) 
We have our adult category, 
which is 18 and up.

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♪

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We have our teen category, 
which is 13 through 17.

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[glockenspiel joins]

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We have our youth category, 
which is 9 through 12...

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and then we have 
our child category,

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which is five- 
through eight-year-olds.

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(narrator) 
It's astonishing to consider

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how much time 
these sugar artists

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may have put in their work-- 
often many months.

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Andrea Jost from Raleigh

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has been planning 
her project since summer

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and began building in earnest 
around the first of September.

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(Jost) 
I collect pop-up books, 
and I have many,

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so I thought that would be 
a good inspiration

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to do something 
that's different.

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And I haven't actually seen 
anybody doing a pop-up book.

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The book is 
"The Night Before Christmas,"

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so you'll have, um, 
a chimney coming out here

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and a Christmas tree 
and Santa standing there.

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And you're going to have 
"a night before Christmas"

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written on the pages, 
hopefully.

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The most important parameter 
is that the main structure

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is constructed 
out of gingerbread.

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That doesn't mean 
it has to taste good,

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so you can use 
raw  spaghettis,

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and any kind of food item

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that you could find 
in a pantry can be used,

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but you're not allowed 
to use any support

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like Styrofoam or wood.

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I have seen the judges 
actually walking around

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with little knives, poking.

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So they will check.

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[piano leads 
dainty arrangement]

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I think one of the things 
that are really important

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is to have 
a lot of detail...

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and to have 
very clean craftsmanship.

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So you see these houses, 
and they look

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like they're made out 
of some other material,

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not gingerbread and icing.

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Everything is perfect.

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(narrator) 
Perfection begins, 
at least for Andrea,

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in the kitchen, 
where ordinary tools

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and ingredients 
plus her imagination

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combine to create 
something extraordinary.

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I basically use 
gingerbread dough

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that's pretty much 
like regular gingerbread dough

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that you would make

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if you wanna 
actually eat the house.

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What I do is leave out 
the baking powder

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so the dough won't rise.

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Bake it at a lower temperature 
for a little bit longer.

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That'll be stiffer 
and less likely to bend.

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[glockenspiel interlude]

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So once it's out of the oven 
and it's cooled off,

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you can see that it's 
a pretty sturdy piece.

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A lot of people use glazes or, 
like I do, fondant on top,

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so that'll preserve 
the dough.

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(narrator) 
Andrea also cuts out

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some reindeer and leaf shapes 
to test in the oven.

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One of Andrea's 
most creative brainstorms

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was how to put 
all 14 verses

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of Clement Moore's poem 
on her pages.

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It just popped 
in my head-- alphabet pasta.

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[oboe leads 
calm arrangement]

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♪

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(narrator) 
She presses 
each letter into fondant,

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a commercial dough that comes 
in a variety of colors

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and is used as a cake 
and pastry filling.

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Some of the work Andrea does 
is extremely delicate...

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(Jost) 
I think I could be 
a brain surgeon.

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(narrator) 
...and obviously fun!

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(Jost) 
That's my little boot.

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(narrator) 
Creating each piece 
can be quite laborious,

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but it's clearly 
a labor of love.

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Of course, 
she wants the judges

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to love her creation too.

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Think that's 
a tree?

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(Davis) 
Each of our judges

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00:08:04,434 --> 00:08:06,368
are required 
to look at creativity...

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[plucked strings 
lead dainty arrangement]

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00:08:08,468 --> 00:08:10,701
consistency of theme...

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[glockenspiel 
punctuating arrangement]

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difficulty in precision...

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♪

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and then we have 
originality.

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(narrator) 
Which ones will win?

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What's your favorite?

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Imagine having to decide!

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(woman) 
Well, it was 
a little overwhelming.

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We were back there 
choking each other!

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00:08:31,601 --> 00:08:33,834
"You need to vote 
for this one--I insist!"

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00:08:33,934 --> 00:08:35,201
Hah, hah, hah!

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00:08:35,301 --> 00:08:36,568
(narrator) 
Another consideration

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is how to get 
an elaborate structure like this

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to survive the long trek 
to Asheville.

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00:08:42,768 --> 00:08:44,700
That's something Andrea 
has been thinking about

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00:08:44,800 --> 00:08:46,368
as she surveys the pieces

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00:08:46,468 --> 00:08:49,034
all laid out 
on her table in Raleigh.

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So, I will put up 
all the pages

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with their backs together, 
and then, little by little,

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I will put on, 
like, the house.

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00:08:57,267 --> 00:08:59,167
Once the page is up,

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00:08:59,267 --> 00:09:01,967
I can put the roof 
against the page.

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00:09:02,067 --> 00:09:03,968
Same with all 
the other pieces,

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00:09:04,068 --> 00:09:07,867
like the Christmas tree, 
but I'm going to stand it up

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00:09:07,967 --> 00:09:09,867
and take it standing.

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00:09:09,967 --> 00:09:12,734
I think that's-- 
that's the plan for now.

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00:09:12,834 --> 00:09:14,801
♪

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00:09:14,901 --> 00:09:16,801
(narrator) 
Excitement builds 
throughout the day

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00:09:16,901 --> 00:09:18,868
as the judges 
wrap up their work.

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00:09:18,968 --> 00:09:21,267
(Davis) 
Ladies and gentlemen, 
thank you so much

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00:09:21,368 --> 00:09:23,501
for joining us 
for the 17th Annual

224
00:09:23,601 --> 00:09:25,568
National Gingerbread House 
Competition.

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00:09:25,668 --> 00:09:27,634
(narrator) 
Each of the four groups 
of contestants

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00:09:27,735 --> 00:09:29,501
are on the edge 
of their seats

227
00:09:29,601 --> 00:09:30,934
at the awards ceremony

228
00:09:31,034 --> 00:09:33,201
to see who will be 
the ten semifinalists...

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00:09:33,301 --> 00:09:35,334
(emcee) 
Now to round out the top ten--

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00:09:35,434 --> 00:09:37,067
(narrator) 
...and then the 
three winners

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00:09:37,167 --> 00:09:39,201
in each 
category.

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00:09:39,301 --> 00:09:41,434
(Davis) 
Let's give one more 
round of applause

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00:09:41,534 --> 00:09:44,633
to all our 
youth top-ten 
winners.

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00:09:44,734 --> 00:09:46,700
[applause]

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00:09:47,967 --> 00:09:49,601
(male emcee) 
We'd like to present

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00:09:49,701 --> 00:09:51,067
our top three 
prizewinners

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00:09:51,167 --> 00:09:52,734
in the teen 
category.

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00:09:52,834 --> 00:09:56,468
♪

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00:09:56,568 --> 00:09:57,901
(Davis) 
Ladies and 
gentlemen,

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00:09:58,002 --> 00:10:01,267
our top ten 
winners in our 
adult division.

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00:10:01,368 --> 00:10:02,867
(narrator) 
It's difficult to comprehend

242
00:10:02,967 --> 00:10:04,301
the emotional investment

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00:10:04,401 --> 00:10:07,167
each contestant has put 
into their project.

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00:10:07,267 --> 00:10:09,167
[plucked strings 
lead dainty arrangement]

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00:10:09,267 --> 00:10:12,634
But one contestant 
is noticeably absent.

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00:10:12,735 --> 00:10:15,434
Back in Raleigh, 
Andrea now contemplates

247
00:10:15,534 --> 00:10:18,334
the ultimate disaster 
when her hard work

248
00:10:18,434 --> 00:10:20,534
unexpectedly 
came tumbling down

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00:10:20,634 --> 00:10:22,701
in the blink 
of a reindeer's eye.

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00:10:22,801 --> 00:10:25,134
(Jost) 
I was starting 
to put it together

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00:10:25,234 --> 00:10:30,001
when two of the big pages 
just couldn't stand up.

252
00:10:30,101 --> 00:10:32,735
They were all going to be 
standing up like that,

253
00:10:32,835 --> 00:10:35,867
and they did, but then 
two just broke in half.

254
00:10:35,967 --> 00:10:37,735
It rained 
for five days straight,

255
00:10:37,835 --> 00:10:40,900
and even though the fondant 
on top is very stiff,

256
00:10:41,001 --> 00:10:42,901
the gingerbread 
in the middle

257
00:10:43,002 --> 00:10:45,968
just started to become 
very soggy and moist.

258
00:10:46,068 --> 00:10:49,835
So moisture and gingerbread 
are just not good friends.

259
00:10:49,935 --> 00:10:52,101
(Davis) 
And this year's 
grand prizewinner

260
00:10:52,201 --> 00:10:54,201
in the National 
Gingerbread House Competition

261
00:10:54,301 --> 00:10:56,700
is entry 2387 from Polkville, 
North Carolina.

262
00:10:56,800 --> 00:10:58,700
[cheering and applause]

263
00:10:58,800 --> 00:11:02,800
♪

264
00:11:02,900 --> 00:11:04,468
I'm shocked right now.

265
00:11:04,568 --> 00:11:07,800
Last year I got in the top ten 
for the first time,

266
00:11:07,900 --> 00:11:09,800
so I'm just 
shocked to be here!

267
00:11:09,900 --> 00:11:11,735
hah, hah

268
00:11:11,835 --> 00:11:13,800
(narrator) 
The winning entries 
are put on display

269
00:11:13,900 --> 00:11:15,468
throughout 
the Grove Park Inn

270
00:11:15,568 --> 00:11:18,368
for a while, 
and some in town as well

271
00:11:18,468 --> 00:11:20,001
to perhaps inspire someone

272
00:11:20,101 --> 00:11:21,800
thinking about 
competing next year.

273
00:11:21,900 --> 00:11:23,801
♪

274
00:11:23,901 --> 00:11:26,401
It won't be long before 
the old creative juices

275
00:11:26,501 --> 00:11:28,500
will begin flowing again.

276
00:11:29,767 --> 00:11:32,068
And maybe...

277
00:11:32,168 --> 00:11:35,868
the next one will be more 
than you ever dared to dream.

278
00:11:35,968 --> 00:11:38,667
[arrangement concludes 
with fluttering melody]

279
00:11:42,234 --> 00:11:44,133
[sauntering piano interlude]

280
00:11:44,233 --> 00:11:46,467
♪

281
00:11:47,735 --> 00:11:49,367
[bouncy guitar 
and piano tune]

282
00:11:49,467 --> 00:11:50,834
It's as Southern

283
00:11:50,934 --> 00:11:52,334
as Krispy Kreme 
doughnuts

284
00:11:52,434 --> 00:11:53,667
and MoonPies.

285
00:11:53,767 --> 00:11:55,434
It's been around 
since 1917,

286
00:11:55,534 --> 00:11:58,200
and it gets its mail 
right here in Salisbury.

287
00:11:58,300 --> 00:12:00,201
♪

288
00:12:00,301 --> 00:12:03,434
It's that fizzy, 
ruby-red elixir

289
00:12:03,534 --> 00:12:06,035
known as "Cheerwine."

290
00:12:06,135 --> 00:12:10,034
Cheerwine's name comes from 
its cherry/almond flavor.

291
00:12:10,134 --> 00:12:13,301
Strictly speaking, 
it's not wine at all.

292
00:12:13,401 --> 00:12:17,167
It's a nonalcoholic, 
noninebriating soda pop

293
00:12:17,267 --> 00:12:20,067
that has been tingling 
North Carolina tongues

294
00:12:20,167 --> 00:12:22,534
since the days 
when Woodrow Wilson

295
00:12:22,634 --> 00:12:24,800
occupied the White House.

296
00:12:24,900 --> 00:12:27,234
Like rubber tires, 
Velcro,

297
00:12:27,334 --> 00:12:30,001
and a whole lot 
of this world's babies,

298
00:12:30,101 --> 00:12:33,834
Cheerwine was born 
by accident.

299
00:12:33,934 --> 00:12:36,434
In the years 
before World War I,

300
00:12:36,534 --> 00:12:39,167
a tiny bottling company 
in Salisbury

301
00:12:39,267 --> 00:12:42,134
was selling a drink 
called "Mint Cola."

302
00:12:42,234 --> 00:12:45,101
During the war, 
a severe sugar shortage

303
00:12:45,201 --> 00:12:47,734
threatened to shut down 
the business.

304
00:12:47,834 --> 00:12:49,434
The company's worried owner,

305
00:12:49,534 --> 00:12:51,801
Mr. L.D. Peeler, 
was pacing the floor

306
00:12:51,901 --> 00:12:54,334
when a traveling 
salesman dropped by

307
00:12:54,434 --> 00:12:57,900
and convinced Peeler 
to try a cherry flavoring

308
00:12:58,001 --> 00:13:00,801
that was every bit 
as sweet as sugar.

309
00:13:00,901 --> 00:13:02,634
[twittering flute leads 
building arrangement]

310
00:13:02,735 --> 00:13:05,368
Sure enough, 
the result was a drink

311
00:13:05,468 --> 00:13:08,334
that offered 
a tasty alternative to cola.

312
00:13:08,434 --> 00:13:11,868
Soon the company was churning 
out bottles of Cheerwine

313
00:13:11,968 --> 00:13:14,668
in a building that had been 
a whiskey distillery

314
00:13:14,768 --> 00:13:16,634
before the days 
of prohibition.

315
00:13:16,735 --> 00:13:18,634
[plucked strings 
lead perky arrangement]

316
00:13:18,735 --> 00:13:21,967
(man) 
One thing that we try 
not to change

317
00:13:22,067 --> 00:13:23,867
is our formula.

318
00:13:23,967 --> 00:13:26,301
Packaging has changed 
tremendously.

319
00:13:26,401 --> 00:13:30,301
Of course, we started with 
six-ounce returnable bottle

320
00:13:30,401 --> 00:13:32,234
back in 1917,

321
00:13:32,334 --> 00:13:35,368
and then 1957, 
they came out

322
00:13:35,468 --> 00:13:37,900
with a king-size, 
eight-ounce bottle,

323
00:13:38,001 --> 00:13:40,234
which we think's 
pretty funny now.

324
00:13:40,334 --> 00:13:42,868
And then soon after that, 
everything was returnable.

325
00:13:42,968 --> 00:13:45,334
We came out 
with 16-ounce returnables,

326
00:13:45,434 --> 00:13:47,234
32-ounce returnables,

327
00:13:47,334 --> 00:13:50,101
and then cans 
were invented in the '60s.

328
00:13:50,201 --> 00:13:53,134
In the '70s, 
plastic started coming out.

329
00:13:53,234 --> 00:13:54,900
We got bigger sizes.

330
00:13:55,001 --> 00:13:56,501
We started with 64 ounce,

331
00:13:56,601 --> 00:13:58,334
and now we have 
2-liter plastic,

332
00:13:58,434 --> 00:14:02,633
and our industry does 
a good job of recycling.

333
00:14:02,734 --> 00:14:04,935
♪

334
00:14:05,035 --> 00:14:07,267
(Barnes) 
The Cheerwine folks 
are well aware

335
00:14:07,368 --> 00:14:10,201
that they're selling 
a legendary brand of soda pop,

336
00:14:10,301 --> 00:14:11,901
and they feed the legend

337
00:14:12,002 --> 00:14:15,468
with a colorful line 
of Cheerwine collector items.

338
00:14:15,568 --> 00:14:17,900
You can shop for them online,

339
00:14:18,001 --> 00:14:20,768
but it's more fun 
to admire the real stuff

340
00:14:20,868 --> 00:14:23,567
at the old-fashioned 
Innes Street Drug store

341
00:14:23,667 --> 00:14:26,967
in downtown Salisbury.

342
00:14:27,067 --> 00:14:29,735
Inside the store, 
there's an amazing array

343
00:14:29,835 --> 00:14:33,001
of Cheerwine collectibles 
old and new--

344
00:14:33,101 --> 00:14:36,967
several generations 
of clocks...

345
00:14:37,067 --> 00:14:39,667
delightful old posters, 
T-shirts,

346
00:14:39,767 --> 00:14:41,834
sweatshirts, golf bags,

347
00:14:41,934 --> 00:14:44,533
golf balls, 
windbreakers,

348
00:14:44,633 --> 00:14:46,967
and on and on!

349
00:14:48,235 --> 00:14:52,134
Behind the counter, there's 
that churning slushy machine,

350
00:14:52,234 --> 00:14:54,234
delighting 
the tiny tongues

351
00:14:54,334 --> 00:14:57,534
of a new generation 
of Cheerwine fans.

352
00:14:57,634 --> 00:14:59,633
[clarinet slide 
introduces musical pause]

353
00:14:59,734 --> 00:15:02,001
♪

354
00:15:02,101 --> 00:15:05,468
Across town 
at Cheerwine headquarters,

355
00:15:05,568 --> 00:15:09,334
the magic begins 
in a locked, windowless room

356
00:15:09,434 --> 00:15:13,267
where trusted employees 
follow a secret family formula

357
00:15:13,368 --> 00:15:16,801
to create the syrupy 
Cheerwine base.

358
00:15:16,901 --> 00:15:20,567
The concentrated mix 
is stored in a 3,000-gallon

359
00:15:20,667 --> 00:15:22,801
stainless steel tank,

360
00:15:22,901 --> 00:15:26,401
then funneled into 
5-gallon jugs for shipment

361
00:15:26,501 --> 00:15:28,267
to seven bottling companies

362
00:15:28,368 --> 00:15:30,768
spread over 
six southern states.

363
00:15:30,868 --> 00:15:32,867
[percussion 
introduces industrious theme]

364
00:15:32,967 --> 00:15:34,868
♪

365
00:15:34,968 --> 00:15:37,934
Each jug holds 
enough base concentrate

366
00:15:38,034 --> 00:15:40,834
to make 30,000 
12-ounce servings

367
00:15:40,934 --> 00:15:43,601
of Cheerwine.

368
00:15:43,701 --> 00:15:47,001
The Cheerwine folks own 
this operation in Charlotte.

369
00:15:47,101 --> 00:15:49,735
♪

370
00:15:49,835 --> 00:15:53,401
Concentrate is mixed with 
sweetener and purified water

371
00:15:53,501 --> 00:15:56,967
then squirted into cans 
and bottles.

372
00:15:57,067 --> 00:15:58,867
Two-liter bottles 
spew forth

373
00:15:58,967 --> 00:16:02,300
at a rate 
of 350 per minute.

374
00:16:02,400 --> 00:16:07,368
♪

375
00:16:07,468 --> 00:16:11,900
Cheerwine cans are filled 
at a rate of 1,200 per minute.

376
00:16:12,001 --> 00:16:22,201
♪

377
00:16:22,301 --> 00:16:25,001
Then they move 
to the warehouse

378
00:16:25,101 --> 00:16:26,568
to be loaded 
onto trucks

379
00:16:26,668 --> 00:16:28,334
bound for your 
neighborhood grocery

380
00:16:28,434 --> 00:16:30,533
and convenience stores.

381
00:16:30,633 --> 00:16:32,534
♪

382
00:16:32,634 --> 00:16:34,634
From a marketing 
point of view,

383
00:16:34,735 --> 00:16:38,668
Cheerwine has what you might 
call a "split personality."

384
00:16:38,768 --> 00:16:41,701
There's a huge body 
of mature-aged customers

385
00:16:41,801 --> 00:16:45,167
who've grown up with 
Cheerwine as a way of life.

386
00:16:45,267 --> 00:16:48,368
But what about the younger 
"Twitter generation"?

387
00:16:48,468 --> 00:16:49,967
(man) 
The Cheerwine brand

388
00:16:50,067 --> 00:16:51,968
doesn't take itself 
all that seriously.

389
00:16:52,068 --> 00:16:54,668
The target consumer 
that we're trying to reach

390
00:16:54,768 --> 00:16:58,334
is a young person, 
roughly 18 to 24.

391
00:16:58,434 --> 00:17:02,434
And so if a brand today wants 
to try to reach this target,

392
00:17:02,534 --> 00:17:05,334
you've gotta have a presence 
through the Internet.

393
00:17:05,434 --> 00:17:08,634
We've created videos that 
we place on our Web site

394
00:17:08,735 --> 00:17:11,568
such as 
"Tales from the Fridge"

395
00:17:11,668 --> 00:17:14,001
where Cheerwine 
is in the refrigerator

396
00:17:14,101 --> 00:17:16,368
and he's solving issues 
for other products

397
00:17:16,468 --> 00:17:17,967
that are in the refrigerator.

398
00:17:18,067 --> 00:17:20,035
Jelly, we're all on 
the same team here.

399
00:17:20,135 --> 00:17:22,601
(Jelly) 
Oh, see Broccoli, I think 
he's turning bad, man.

400
00:17:22,701 --> 00:17:25,401
(Cheerwine) 
Ah, he's just going through 
a rough patch, that's all.

401
00:17:25,501 --> 00:17:27,401
[Spanish guitar riff]

402
00:17:27,501 --> 00:17:29,801
(Barbitta) 
We have consumers 
all over the country,

403
00:17:29,901 --> 00:17:32,800
some international consumers 
who will order Cheerwine

404
00:17:32,900 --> 00:17:34,900
because it 
tastes like home.

405
00:17:35,001 --> 00:17:36,667
We have servicemen and women

406
00:17:36,767 --> 00:17:38,234
over in Afghanistan and Iraq

407
00:17:38,334 --> 00:17:40,401
who we hear from regularly.

408
00:17:40,501 --> 00:17:42,800
We particularly take care 
of the service people,

409
00:17:42,900 --> 00:17:44,701
and if we can't 
send them product

410
00:17:44,801 --> 00:17:47,001
because it's hard to ship 
to where they are,

411
00:17:47,101 --> 00:17:49,134
we'll send them 
a T-shirt.

412
00:17:49,234 --> 00:17:50,801
(Barnes) 
Cheerwine...

413
00:17:50,901 --> 00:17:54,568
a classic palate pleaser 
whose fame continues to grow.

414
00:17:54,668 --> 00:17:57,101
(Barbitta) 
But beyond what it does 
on our tongue,

415
00:17:57,201 --> 00:18:00,368
we're marketing and selling 
a true passion brand

416
00:18:00,468 --> 00:18:02,368
that people 
throughout the Southeast

417
00:18:02,468 --> 00:18:04,068
really identify with.

418
00:18:04,168 --> 00:18:06,901
We think we're the last 
soft drink company in America

419
00:18:07,002 --> 00:18:09,534
still run by the same family 
that founded it,

420
00:18:09,634 --> 00:18:11,634
and when you have 
a brand like Cheerwine

421
00:18:11,735 --> 00:18:13,234
that is still 
being discovered,

422
00:18:13,334 --> 00:18:15,935
yet it has this authentic 
backstory of 92 years,

423
00:18:16,035 --> 00:18:18,801
I think that goes a long 
way with consumers today.

424
00:18:18,901 --> 00:18:21,067
(male vocalists) 
♪ It's time for Cheerwine

425
00:18:21,167 --> 00:18:23,067
♪

426
00:18:23,167 --> 00:18:25,266
♪ Gotta have that Cheerwine

427
00:18:25,367 --> 00:18:28,101
♪

428
00:18:28,201 --> 00:18:29,700
♪ Cheerwine ♪

429
00:18:29,800 --> 00:18:31,967
[fizzing]

430
00:18:35,434 --> 00:18:37,667
[ambling banjo interlude]

431
00:18:37,767 --> 00:18:39,667
♪

432
00:18:39,767 --> 00:18:41,400
[stream gurgling]

433
00:18:41,500 --> 00:18:43,500
[crowing]

434
00:18:45,368 --> 00:18:47,201
(male narrator) 
It's a late winter's day

435
00:18:47,301 --> 00:18:49,434
on a small mountain farm 
near Burnsville,

436
00:18:49,534 --> 00:18:52,001
the kind of day 
that gets your hopes up,

437
00:18:52,101 --> 00:18:55,234
despite the lingering snow.

438
00:18:55,334 --> 00:18:57,201
And the sap is rising--

439
00:18:57,301 --> 00:18:59,368
a sure sign 
of approaching spring

440
00:18:59,468 --> 00:19:03,600
as it drips from the tap 
on this maple tree.

441
00:19:03,700 --> 00:19:05,633
Sap from a maple tree...

442
00:19:05,734 --> 00:19:07,633
in North Carolina?

443
00:19:07,734 --> 00:19:09,633
You bet!

444
00:19:09,734 --> 00:19:11,668
Welcome to Maple Creek Farm,

445
00:19:11,768 --> 00:19:15,700
our state's only commercial 
producer of  real  maple syrup.

446
00:19:17,001 --> 00:19:18,768
It all started 
a few years ago

447
00:19:18,868 --> 00:19:21,534
when John Swann bought a 
piece of mountain property here

448
00:19:21,634 --> 00:19:24,500
that he thought would be 
a great place to retire...

449
00:19:24,600 --> 00:19:26,167
someday.

450
00:19:26,267 --> 00:19:27,768
(Swann) 
I had the idea

451
00:19:27,868 --> 00:19:29,900
we could get 
a farm going up here,

452
00:19:30,001 --> 00:19:32,234
and so I advertised 
for a farm manager

453
00:19:32,334 --> 00:19:35,601
and came upon 
Richard and Molly.

454
00:19:35,701 --> 00:19:37,334
Richard has 
a master's degree

455
00:19:37,434 --> 00:19:40,067
in forestry from Duke, 
and one of the first things

456
00:19:40,167 --> 00:19:42,401
he did is hike 
up and down the mountains

457
00:19:42,501 --> 00:19:45,001
and just scope out everything 
we have on the farm.

458
00:19:45,101 --> 00:19:47,101
He came and said, 
"We got massive amounts

459
00:19:47,201 --> 00:19:48,835
of maple trees--" 
sugar maple trees.

460
00:19:48,935 --> 00:19:50,967
"Why don't we try 
doing some syrup?"

461
00:19:52,501 --> 00:19:55,067
So, uh, this here is a--

462
00:19:55,167 --> 00:19:56,900
what's called a bucket tap,

463
00:19:57,001 --> 00:19:58,434
and this tree

464
00:19:58,534 --> 00:20:00,501
is the closest tree 
to the house.

465
00:20:00,601 --> 00:20:02,568
And it also gets 
southern sun,

466
00:20:02,668 --> 00:20:05,501
so when the sun comes up 
in the morning,

467
00:20:05,601 --> 00:20:07,634
if this tree's runnin', 
I know to expect

468
00:20:07,735 --> 00:20:11,134
all the other trees 
to start runnin'

469
00:20:11,234 --> 00:20:13,134
(Swann) 
The challenge that was always

470
00:20:13,234 --> 00:20:15,934
in the mountains down 
here is, you can't get the sap

471
00:20:16,034 --> 00:20:17,668
down to the evaporator 
very easily.

472
00:20:17,768 --> 00:20:19,534
Up north, 
you could get a sleigh

473
00:20:19,634 --> 00:20:21,267
and a horse 
through the woods

474
00:20:21,368 --> 00:20:23,001
'cause your grades 
were not bad,

475
00:20:23,101 --> 00:20:24,868
but up here 
with rocks and trees,

476
00:20:24,968 --> 00:20:27,735
we tried the first year with 
buckets; it was a disaster.

477
00:20:27,835 --> 00:20:29,668
There's nothing like carrying 
two five-gallon buckets

478
00:20:29,768 --> 00:20:32,002
of sap down a rocky hill 
in the mud

479
00:20:32,102 --> 00:20:34,067
to convince you real quick 
that's not feasible

480
00:20:34,167 --> 00:20:36,568
on any kind of scale.

481
00:20:36,668 --> 00:20:38,001
(narrator) 
After studying techniques

482
00:20:38,101 --> 00:20:39,701
now being used in Vermont,

483
00:20:39,801 --> 00:20:41,634
Richard rigged 
a system of tubes

484
00:20:41,735 --> 00:20:43,501
that lets gravity 
do all the work,

485
00:20:43,601 --> 00:20:45,234
getting the sap 
down the mountain

486
00:20:45,334 --> 00:20:47,768
to collecting tanks.

487
00:20:47,868 --> 00:20:50,600
(Sanders) 
This black line is 
what we call our "main line,"

488
00:20:50,700 --> 00:20:52,668
and it is hanging

489
00:20:52,768 --> 00:20:56,134
on ten-gauge, high-tensile, 
electric fence wire, um.

490
00:20:56,234 --> 00:20:59,935
So we probably 
got two miles of this--

491
00:21:00,035 --> 00:21:03,634
this is what really transports 
all of our sap.

492
00:21:03,735 --> 00:21:06,634
Then we, uh, bought some 
of this blue tubing.

493
00:21:06,735 --> 00:21:09,167
It's food-grade, 
maple sap tubing,

494
00:21:09,267 --> 00:21:10,701
and it's flexible,

495
00:21:10,801 --> 00:21:14,300
and we run it 
from tree to tree.

496
00:21:15,735 --> 00:21:18,134
What we're looking for 
in a tappable tree

497
00:21:18,234 --> 00:21:21,501
is something with a big, 
healthy crown, uh,

498
00:21:21,601 --> 00:21:25,601
somethin' bigger than 
12 inches, in general, uh.

499
00:21:25,701 --> 00:21:27,334
But what 
we're actually doing is,

500
00:21:27,434 --> 00:21:29,368
we're gonna take 
a drill bit

501
00:21:29,468 --> 00:21:32,801
and drill in 
and sever the vascular cells

502
00:21:32,901 --> 00:21:35,735
that are moving liquid 
up and down through the tree,

503
00:21:35,835 --> 00:21:38,900
and, uh, then we stick 
in this little, uh, tap here,

504
00:21:39,001 --> 00:21:41,034
hammer it in tight, 
and let it seal

505
00:21:41,134 --> 00:21:42,968
around the outside 
of that hole

506
00:21:43,068 --> 00:21:46,534
so that any liquid in there 
backs up and runs out--

507
00:21:46,634 --> 00:21:48,834
runs out through 
this little plastic tap

508
00:21:48,934 --> 00:21:50,735
into our tubing system.

509
00:21:50,835 --> 00:21:53,800
When it warms up 
to a nice, warm day--

510
00:21:53,900 --> 00:21:56,034
say, 40, 45, 50, uh,

511
00:21:56,134 --> 00:21:59,034
sap begins to move up 
the tree trunk, but, uh,

512
00:21:59,134 --> 00:22:00,900
it needs a freezing night

513
00:22:01,001 --> 00:22:02,735
to make 
the tree trunk contract

514
00:22:02,835 --> 00:22:05,368
and push the sap back down 
into the root systems.

515
00:22:05,468 --> 00:22:08,701
So what we really want 
is a 20-degree night

516
00:22:08,801 --> 00:22:13,434
to a 50-degree day 
every day for a week.

517
00:22:13,534 --> 00:22:14,934
We're collecting sap

518
00:22:15,034 --> 00:22:17,835
from maybe 400 trees 
on the property,

519
00:22:17,935 --> 00:22:21,834
and we've strung 
about four miles of tubing,

520
00:22:21,934 --> 00:22:23,735
and we 
collect it here.

521
00:22:23,835 --> 00:22:25,568
The sap-- 
especially in warm weather,

522
00:22:25,668 --> 00:22:27,801
sap will spoil 
pretty quick, uh.

523
00:22:27,901 --> 00:22:30,468
There are bacteria that like 
to eat the sugar, uh,

524
00:22:30,568 --> 00:22:32,534
so the best thing 
for us to do

525
00:22:32,634 --> 00:22:35,634
is to turn it into syrup 
just as fast as we can.

526
00:22:35,735 --> 00:22:38,234
You wanna bring me an armload 
of bigger stuff, Richard?

527
00:22:38,334 --> 00:22:39,767
[wood clattering]

528
00:22:44,768 --> 00:22:46,401
(narrator) 
And that's when another bit

529
00:22:46,501 --> 00:22:48,734
of New England technology 
is put to good use--

530
00:22:48,834 --> 00:22:50,334
an evaporator that stands

531
00:22:50,434 --> 00:22:52,334
in all 
its stainless steel glory

532
00:22:52,434 --> 00:22:55,167
one level below 
the storage tanks.

533
00:22:55,267 --> 00:22:57,034
(Sanders) 
It's kind of hard to find

534
00:22:57,134 --> 00:22:59,401
one of these things 
in North Carolina.

535
00:22:59,501 --> 00:23:02,234
John and I drove 
to New Hampshire, uh,

536
00:23:02,334 --> 00:23:04,401
after our first year 
of production,

537
00:23:04,501 --> 00:23:07,102
and then we decided 
it was worth investing

538
00:23:07,202 --> 00:23:10,868
in this, uh, really, very 
specialized piece of equipment.

539
00:23:10,968 --> 00:23:14,267
This whole unit's called 
a continuous-flow evaporator.

540
00:23:14,368 --> 00:23:16,468
That runs 
from our storage tank

541
00:23:16,568 --> 00:23:20,234
into this copper pipe, 
and it's gonna be at, uh,

542
00:23:20,334 --> 00:23:23,368
close to freezing, usually, 
when we start up.

543
00:23:23,468 --> 00:23:25,568
And it runs 
back and forth

544
00:23:25,668 --> 00:23:28,201
through these copper pipes 
here, um,

545
00:23:28,301 --> 00:23:31,367
and all these pipes 
are bathed in hot steam.

546
00:23:31,467 --> 00:23:33,433
[crackling]

547
00:23:35,368 --> 00:23:37,368
(narrator) 
Once the fire 
gets fully cranked,

548
00:23:37,468 --> 00:23:40,368
the sap can be boiling 
in about 20 minutes

549
00:23:40,468 --> 00:23:42,234
but then takes 
constant attention

550
00:23:42,334 --> 00:23:45,367
to both the fire 
and the condition of the sap.

551
00:23:47,368 --> 00:23:49,767
As the sap winds its way 
back and forth

552
00:23:49,867 --> 00:23:51,267
through 
the evaporator channels,

553
00:23:51,368 --> 00:23:53,034
it gets sweeter and sweeter--

554
00:23:53,134 --> 00:23:55,367
from 2% sugar 
at the start

555
00:23:55,467 --> 00:23:57,368
to 67% sugar

556
00:23:57,468 --> 00:23:59,867
after most of the water 
is evaporated.

557
00:23:59,967 --> 00:24:01,967
At its peak, 
the water evaporates

558
00:24:02,067 --> 00:24:05,334
at the rate 
of 40 gallons an hour.

559
00:24:05,434 --> 00:24:07,067
It will be 
several hours now

560
00:24:07,167 --> 00:24:08,801
before the pure maple syrup

561
00:24:08,901 --> 00:24:11,967
is ready to be drawn off 
in small batches.

562
00:24:14,267 --> 00:24:16,934
John's goal 
is to make Maple Creek Farm

563
00:24:17,034 --> 00:24:18,935
financially self-sufficient,

564
00:24:19,035 --> 00:24:22,434
so maple syrup is only one 
of their enterprises.

565
00:24:22,534 --> 00:24:24,267
There's always 
a dozen or so

566
00:24:24,368 --> 00:24:25,868
of these plump 
characters around

567
00:24:25,968 --> 00:24:28,868
to assure a steady supply 
of popular pork products.

568
00:24:28,968 --> 00:24:31,201
(Swann) 
We do, uh, 
pastured pork and lamb,

569
00:24:31,301 --> 00:24:33,901
as well as, uh, 
sorghum syrup, uh,

570
00:24:34,002 --> 00:24:36,668
as well as maple syrup 
and seasonal vegetables,

571
00:24:36,768 --> 00:24:39,468
and a little bit 
of apple cider.

572
00:24:39,568 --> 00:24:41,134
(narrator) 
These Dorper sheep

573
00:24:41,234 --> 00:24:44,134
are well suited 
to mountain life.

574
00:24:44,234 --> 00:24:45,901
[bleating]

575
00:24:46,002 --> 00:24:48,601
(woman) 
The Dorper sheep were-- 
were bred specifically

576
00:24:48,701 --> 00:24:50,201
for meat production 
and, uh,

577
00:24:50,301 --> 00:24:53,967
have a really rich, 
mild meat.

578
00:24:54,067 --> 00:24:55,667
And they do really well

579
00:24:55,767 --> 00:24:57,301
on poor-quality pasture,

580
00:24:57,401 --> 00:24:59,735
which we have a lot of--heh!

581
00:24:59,835 --> 00:25:02,634
(Sanders) 
So we raise 'em for lamb,

582
00:25:02,735 --> 00:25:07,368
to produce up to six lambs 
per ewe every two years.

583
00:25:07,468 --> 00:25:10,434
So we have 
about 30 ewes now,

584
00:25:10,534 --> 00:25:12,800
and we breed 'em 
in the fall,

585
00:25:12,900 --> 00:25:14,735
and we lamb 'em 
in the spring.

586
00:25:14,835 --> 00:25:18,233
And then we'll start selling 
lamb meat this fall.

587
00:25:19,501 --> 00:25:21,001
(narrator) 
Back at the evaporator,

588
00:25:21,101 --> 00:25:22,867
the first batch 
of syrup is ready.

589
00:25:22,967 --> 00:25:24,134
(Swann) 
Yep!

590
00:25:24,234 --> 00:25:25,633
(Sanders) 
We're there, OK.

591
00:25:25,734 --> 00:25:27,134
We're gonna draw off.

592
00:25:27,234 --> 00:25:30,633
We're just gonna crack 
that valve a little bit.

593
00:25:30,734 --> 00:25:32,335
Let it pour on out.

594
00:25:32,435 --> 00:25:35,601
(narrator) 
This process of drawing off 
a small amount at a time

595
00:25:35,701 --> 00:25:37,600
continues until there's 
a practical amount

596
00:25:37,700 --> 00:25:40,067
to be bottled.

597
00:25:40,167 --> 00:25:43,067
[ambling banjo tune]

598
00:25:43,167 --> 00:25:45,201
Maple Creek Farm defies

599
00:25:45,301 --> 00:25:47,768
the "bigger is better" 
idea of farming.

600
00:25:47,868 --> 00:25:49,868
Their success 
is measured in demand

601
00:25:49,968 --> 00:25:52,633
for fresh-from-the-farm, 
locally grown products

602
00:25:52,734 --> 00:25:54,801
of superior quality.

603
00:25:54,901 --> 00:25:58,767
Maple syrup in spring 
and sorghum syrup in the fall

604
00:25:58,867 --> 00:26:00,935
are sold 
at local farmer's markets

605
00:26:01,035 --> 00:26:04,368
and are available directly 
from the farm as well.

606
00:26:04,468 --> 00:26:06,135
(Swann) 
Increasingly, 
in this market,

607
00:26:06,235 --> 00:26:08,701
the consumer likes to know 
where their food comes from.

608
00:26:08,801 --> 00:26:11,768
They like to go to market 
each week and know the farmer

609
00:26:11,868 --> 00:26:13,634
and know the story 
behind the food.

610
00:26:13,735 --> 00:26:16,201
There's a comfort in knowing 
where your food comes from

611
00:26:16,301 --> 00:26:18,267
and the conditions 
under which it was grown.

612
00:26:18,368 --> 00:26:21,034
(narrator) 
So if you want the real thing,

613
00:26:21,134 --> 00:26:23,900
right here 
is where to find it.

614
00:26:24,001 --> 00:26:25,901
And we hear 
it goes pretty well

615
00:26:26,002 --> 00:26:28,700
with some of that 
homegrown sausage too.

616
00:26:32,600 --> 00:26:34,600
[stream gurgling]

617
00:26:44,001 --> 00:26:45,900
[bouncy trumpet 
and clarinet tune]

618
00:26:46,001 --> 00:27:00,967
♪

619
00:27:01,067 --> 00:27:12,934
♪

620
00:27:13,034 --> 00:27:22,401
♪

621
00:27:22,501 --> 00:27:24,701
Caption Editors 
Erin Gibbs and Will Halman

622
00:27:24,801 --> 00:27:28,433
Caption Perfect, Inc. 
www.CaptionPerfect.com

623
00:27:28,533 --> 00:27:35,333
♪

624
00:27:36,601 --> 00:27:39,234
(male announcer) 
To subscribe 
to "Our State" magazine,

625
00:27:39,334 --> 00:27:43,066
visit the Web 
site www.ourstate.com or call...

626
00:27:48,267 --> 00:27:50,601
[gentle piano melody]

627
00:27:50,701 --> 00:27:54,101
From the time BB&T 
opened its doors in 1872

628
00:27:54,201 --> 00:27:56,202
in the town of Wilson,

629
00:27:56,302 --> 00:27:59,434
we've supported the people and 
communities of North Carolina

630
00:27:59,534 --> 00:28:03,601
from the Outer Banks 
to the Blue Ridge Mountains.

631
00:28:03,701 --> 00:28:05,534
Our long history of service

632
00:28:05,634 --> 00:28:08,768
makes us North Carolina's 
oldest bank.

633
00:28:08,868 --> 00:28:10,668
We're proud 
of this distinction,

634
00:28:10,768 --> 00:28:13,433
and we're also very proud 
to provide funding

635
00:28:13,533 --> 00:28:15,867
for "Our State."

636
00:28:18,368 --> 00:28:20,368
Quality public television 
is made possible

637
00:28:20,468 --> 00:28:21,867
through the financial 
contributions

638
00:28:21,967 --> 00:28:23,334
of viewers like you,

639
00:28:23,434 --> 00:28:26,700
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in supporting UNC-TV.

640
00:28:26,800 --> 00:28:30,800
♪