1 00:00:00,071 --> 00:00:02,540 tasteMAKERS was funded in part by 2 00:00:02,940 --> 00:00:06,210 (gentle music) 3 00:00:06,210 --> 00:00:08,613 - [Announcer] What does a craftsperson look like? 4 00:00:10,114 --> 00:00:11,015 Is it this? 5 00:00:14,151 --> 00:00:14,986 Or this? 6 00:00:18,589 --> 00:00:19,657 Or is it this? 7 00:00:21,058 --> 00:00:24,328 Is it possible a craftsperson might also look like this? 8 00:00:27,465 --> 00:00:30,801 Edward Jones salutes the makers who share their expertise 9 00:00:30,801 --> 00:00:32,703 and take pride in their craft. 10 00:00:34,071 --> 00:00:36,707 (upbeat music) 11 00:00:38,309 --> 00:00:40,678 - When you hear the term seafood, you probably think of fish 12 00:00:40,678 --> 00:00:43,247 but sea vegetables are gaining prominence as a way 13 00:00:43,247 --> 00:00:46,083 to bring a bit of brine to your dining room table. 14 00:00:46,083 --> 00:00:48,853 In this episode of tasteMAKERS, we head to the rocky coast 15 00:00:48,853 --> 00:00:51,555 of Maine to meet farmers who are cultivating kelp 16 00:00:51,555 --> 00:00:53,991 and having a positive impact on our oceans. 17 00:00:57,628 --> 00:01:00,531 (upbeat music) 18 00:01:00,531 --> 00:01:02,867 I'm Cat Neville and for the past two decades, 19 00:01:02,867 --> 00:01:05,436 I've been telling the story of local food. 20 00:01:05,436 --> 00:01:08,572 In that time, American food culture has exploded 21 00:01:08,572 --> 00:01:12,143 in tiny towns and big cities from coast to coast. 22 00:01:12,143 --> 00:01:14,578 In tasteMAKERS, I explore the maker movement 23 00:01:14,578 --> 00:01:17,315 and take you along for the journey to meet the makers 24 00:01:17,315 --> 00:01:20,484 who define the flavor of American cuisine. 25 00:01:20,484 --> 00:01:25,823 (upbeat music) 26 00:01:30,661 --> 00:01:34,165 (waves crashing on shore) 27 00:01:38,269 --> 00:01:40,671 Here in Maine, lobster is king. 28 00:01:40,671 --> 00:01:42,773 Generations have worked these cold waters 29 00:01:42,773 --> 00:01:45,876 pulling bounty from the ocean but the oceans are changing 30 00:01:45,876 --> 00:01:48,145 and the future of fisheries are uncertain. 31 00:01:48,145 --> 00:01:49,547 Enter kelp. 32 00:01:49,547 --> 00:01:52,249 The team at Atlantic Sea Farms is working with 33 00:01:52,249 --> 00:01:54,819 local fishermen to help them set up kelp farms, 34 00:01:54,819 --> 00:01:57,221 supporting the region's economic vitality 35 00:01:57,221 --> 00:02:00,224 while also pulling carbon from the ocean. 36 00:02:00,224 --> 00:02:02,793 (gentle music) 37 00:02:06,197 --> 00:02:08,065 - I care deeply about the coast of Maine 38 00:02:08,065 --> 00:02:10,468 and right now, we're totally dependent on the lobster 39 00:02:10,468 --> 00:02:12,937 monoculture up and down the state. 40 00:02:12,937 --> 00:02:15,473 When there's not much else to do out there 41 00:02:15,473 --> 00:02:17,908 to make a living in these very rural areas, 42 00:02:17,908 --> 00:02:19,176 you can see the writing on the wall 43 00:02:19,176 --> 00:02:21,545 that things can be troubling in the future, 44 00:02:21,545 --> 00:02:24,015 especially when the Gulf of Maine is warming faster 45 00:02:24,015 --> 00:02:27,218 than 99% of the bodies of water in the world. 46 00:02:27,218 --> 00:02:30,688 So for me, aquaculture just feels like 47 00:02:30,688 --> 00:02:33,190 exactly what needs to happen for our state 48 00:02:33,190 --> 00:02:35,226 in order to help diversify the fishery, 49 00:02:35,226 --> 00:02:38,696 make us more sustainable as an entire coastal ecosystem 50 00:02:38,696 --> 00:02:40,598 and bring this really fresh wonderful 51 00:02:40,598 --> 00:02:43,534 kelp product to American consumers. 52 00:02:47,071 --> 00:02:48,706 The company has been around for nine years 53 00:02:48,706 --> 00:02:50,474 under the brand Atlantic Sea Farms 54 00:02:50,474 --> 00:02:53,878 and it was the first commercial seaweed farm in the country. 55 00:02:53,878 --> 00:02:56,080 We're producing about 14 times more kelp 56 00:02:56,080 --> 00:02:57,615 than we ever have in the past 57 00:02:57,615 --> 00:03:00,217 and as of very recently, we just launched this retail line 58 00:03:00,217 --> 00:03:02,853 because we realized that people have eaten it so much 59 00:03:02,853 --> 00:03:04,955 in restaurants, that they're ready to get it in their homes 60 00:03:04,955 --> 00:03:07,425 including three fermented products and two frozen products 61 00:03:07,425 --> 00:03:10,828 that are really easy to use for the home chef. 62 00:03:10,828 --> 00:03:13,697 I think it's taken a while for American kelp 63 00:03:13,697 --> 00:03:15,366 to really rise in prominence 64 00:03:15,366 --> 00:03:17,735 but we're now at the point where people are asking for it, 65 00:03:17,735 --> 00:03:19,236 which is a really nice change. 66 00:03:26,310 --> 00:03:29,246 So right now, if you're eating seaweed or kelp, 67 00:03:29,246 --> 00:03:31,482 you're probably getting it imported from Asia, 68 00:03:31,482 --> 00:03:33,951 like 98% of what we eat in the US 69 00:03:33,951 --> 00:03:36,754 is actually imported from Asia and it's dried 70 00:03:36,754 --> 00:03:39,557 and it tastes fishy and it tastes salty 71 00:03:39,557 --> 00:03:43,294 and I knew that taste of kelp but then when I came to Maine 72 00:03:43,294 --> 00:03:45,396 and started tasting what was bring grown here 73 00:03:45,396 --> 00:03:46,664 and fresh out of the water, 74 00:03:46,664 --> 00:03:48,699 it's like nothing you've ever had. 75 00:03:48,699 --> 00:03:52,503 So, think about, if you've only had like a dehydrated apple 76 00:03:52,503 --> 00:03:55,172 or dehydrated banana and you never had the real fruit, 77 00:03:55,172 --> 00:03:57,641 you know, the full juicy fruit, 78 00:03:57,641 --> 00:03:59,376 you'd probably say, well this is good, 79 00:03:59,376 --> 00:04:02,079 but it wouldn't taste at all like what we know of 80 00:04:02,079 --> 00:04:04,014 when you pull off an apple off the tree. 81 00:04:04,014 --> 00:04:07,885 Similarly with kelp, what we provide is a fresh kelp product 82 00:04:07,885 --> 00:04:10,621 and we take it right out of the ocean. 83 00:04:10,621 --> 00:04:11,722 When the kelp comes out of the water, 84 00:04:11,722 --> 00:04:13,324 it's this beautiful brown color, 85 00:04:13,324 --> 00:04:14,959 but it's not the color that we're used to seeing 86 00:04:14,959 --> 00:04:16,360 in the bright green seaweed salads, 87 00:04:16,360 --> 00:04:18,529 which are dyed with yellow five and blue one 88 00:04:18,529 --> 00:04:20,965 and all the stuff that you don't want in your salad. 89 00:04:20,965 --> 00:04:22,833 So our product, when we blanch it, 90 00:04:22,833 --> 00:04:24,768 it naturally turns really beautiful green, 91 00:04:24,768 --> 00:04:26,804 like sort of like the color of grass 92 00:04:26,804 --> 00:04:29,874 and it's a flavor carrier, but it's also a flavor enhancer. 93 00:04:29,874 --> 00:04:33,177 So it's a slight umami but really can just be used 94 00:04:33,177 --> 00:04:36,280 in place of any fresh vegetable or frozen vegetable 95 00:04:36,280 --> 00:04:38,182 that you would usually use. 96 00:04:38,182 --> 00:04:41,585 (gentle music) 97 00:04:41,585 --> 00:04:44,255 - Kelp is a plant, first and foremost. 98 00:04:44,255 --> 00:04:47,491 It's a photosynthesizing organism. 99 00:04:47,491 --> 00:04:50,694 It's a macro algae that grows in the ocean. 100 00:04:50,694 --> 00:04:53,197 It's very healthy for you, it's very healthy for the ocean 101 00:04:53,197 --> 00:04:55,366 and it's a key part of ocean ecosystems 102 00:04:55,366 --> 00:04:56,400 throughout the world. 103 00:04:57,601 --> 00:04:59,470 A really interesting thing about kelp is, 104 00:04:59,470 --> 00:05:02,640 for the first 24 hours of its life, it's actually a spore 105 00:05:02,640 --> 00:05:04,175 and it's swimming around in the water 106 00:05:04,175 --> 00:05:06,944 and then, after 24 hours, they settle on something, 107 00:05:06,944 --> 00:05:09,013 they stay there for the rest of their life. 108 00:05:10,814 --> 00:05:13,150 What we're doing is, instead of having that kelp 109 00:05:13,150 --> 00:05:15,019 attached to the bottom of the ocean, 110 00:05:15,019 --> 00:05:18,155 we're growing that kelp on ropes, on lines. 111 00:05:18,155 --> 00:05:20,958 A, it gets a lot more sunlight, so it can grow faster 112 00:05:20,958 --> 00:05:23,327 and then B, it's not touching the bottom, 113 00:05:23,327 --> 00:05:27,665 so you get a lot less organisms that wanna eat it. 114 00:05:27,665 --> 00:05:31,035 We plant it in October and then once the watershed 115 00:05:31,035 --> 00:05:33,804 warms back up in the spring, growth takes off. 116 00:05:37,208 --> 00:05:39,944 (waves crashing) 117 00:05:41,111 --> 00:05:44,215 - The Gulf of Maine is warming faster than 99% 118 00:05:44,215 --> 00:05:47,251 of all of the other bodies of water on the planet 119 00:05:47,251 --> 00:05:50,087 and so, what does that mean for the local fishing industry? 120 00:05:50,087 --> 00:05:52,723 Well, while the lobster industry itself is thriving, 121 00:05:52,723 --> 00:05:54,892 it is critical for fisheries to diversify 122 00:05:54,892 --> 00:05:57,861 their income streams in order to survive. 123 00:05:57,861 --> 00:06:00,397 (gentle music) 124 00:06:02,700 --> 00:06:05,769 - Fishermen used to fish for all sorts of things in Maine, 125 00:06:05,769 --> 00:06:07,238 for ground fish, for scallops, 126 00:06:07,238 --> 00:06:09,840 for sea urchins and for lobster. 127 00:06:09,840 --> 00:06:12,376 Now, because of overfishing and because of climate change, 128 00:06:12,376 --> 00:06:14,545 a lot of those other fisheries have dried up 129 00:06:14,545 --> 00:06:18,515 and right now, the main fishery that really keeps 130 00:06:18,515 --> 00:06:21,118 a lot of our coasts thriving is the lobster fishery 131 00:06:21,118 --> 00:06:22,620 and that's great because a lot of fisherman 132 00:06:22,620 --> 00:06:25,723 are doing really well off of the lobster fishery, 133 00:06:25,723 --> 00:06:28,659 but that also makes them highly vulnerable to change. 134 00:06:28,659 --> 00:06:31,996 So a lot of fisherman are looking for other things to do 135 00:06:31,996 --> 00:06:34,965 and kelp is just a match made in heaven 136 00:06:34,965 --> 00:06:36,066 for lobster fishermen. 137 00:06:37,868 --> 00:06:40,304 The primary lobster fishing season here in Maine 138 00:06:40,304 --> 00:06:42,873 is from June through November 139 00:06:42,873 --> 00:06:45,676 and kelp gives many fishermen in Maine 140 00:06:45,676 --> 00:06:48,646 an opportunity to do something else in this off season. 141 00:06:49,980 --> 00:06:52,016 For the most part, fishermen in Maine have 142 00:06:52,016 --> 00:06:55,486 almost all the skills they need to succeed as a kelp farmer. 143 00:06:55,486 --> 00:06:57,354 They know the water better than anyone 144 00:06:57,354 --> 00:06:58,889 off of the coast of Maine 145 00:06:58,889 --> 00:07:02,726 and they also have the boats and the equipment necessary. 146 00:07:02,726 --> 00:07:04,728 On our first year of buying kelp 147 00:07:04,728 --> 00:07:05,896 and working with partner farmers, 148 00:07:05,896 --> 00:07:07,564 we had, I think three fishermen, 149 00:07:07,564 --> 00:07:10,200 that were actively working with us and selling kelp to us. 150 00:07:10,200 --> 00:07:12,403 This year, we had 15 partner farmers 151 00:07:12,403 --> 00:07:15,339 and next year, we're looking at having, probably over 25 152 00:07:15,339 --> 00:07:17,775 and as matter of fact, we now kind of have a waiting list 153 00:07:17,775 --> 00:07:19,877 of fishermen that want to sell kelp to us. 154 00:07:27,751 --> 00:07:29,420 - I am dressed in many layers 155 00:07:29,420 --> 00:07:32,656 because it is about to get really wet and really cold. 156 00:07:32,656 --> 00:07:34,391 We're heading out on the water with Bri 157 00:07:34,391 --> 00:07:36,760 and one of her farmers, Karen Cooper. 158 00:07:37,961 --> 00:07:47,705 (upbeat music) 159 00:07:48,572 --> 00:07:49,873 So, we're here in Wheelers Bay 160 00:07:49,873 --> 00:07:52,209 and I'm sitting here with Karen Cooper, 161 00:07:52,209 --> 00:07:55,579 the first lobster man and kelp farmer in the state of Maine 162 00:07:55,579 --> 00:07:58,949 and what attracted you to seaweed, to kelp generally? 163 00:07:58,949 --> 00:08:02,219 - So, my best friend Michelle got breast cancer 164 00:08:02,219 --> 00:08:06,590 and she decided that she was going to eat raw 165 00:08:06,590 --> 00:08:07,958 and nothing but raw. 166 00:08:07,958 --> 00:08:09,293 So, we were having lunch one day 167 00:08:09,293 --> 00:08:11,462 and she was eating seaweed salad, 168 00:08:11,462 --> 00:08:12,863 which I thought looked disgusting 169 00:08:12,863 --> 00:08:14,365 and probably tasted disgusting 170 00:08:14,365 --> 00:08:16,900 and she's like, no, it doesn't. 171 00:08:16,900 --> 00:08:19,269 So I tried it and I was like, you're right, 172 00:08:19,269 --> 00:08:20,637 (Cat laughs) it does taste good. 173 00:08:20,637 --> 00:08:22,840 So I looked up online about seaweed 174 00:08:22,840 --> 00:08:25,709 and I came across these two wonderful people 175 00:08:25,709 --> 00:08:28,545 who have helped me along the way and just got me started 176 00:08:28,545 --> 00:08:31,148 and this is my fourth year harvesting kelp. 177 00:08:31,148 --> 00:08:34,118 - [Cat] And what is the process of harvesting the kelp? 178 00:08:34,118 --> 00:08:35,953 - [Karen] You go over, you untie your lines, 179 00:08:35,953 --> 00:08:38,455 you put it through to your block on your holler 180 00:08:38,455 --> 00:08:40,457 and just cut it off as it comes up. 181 00:08:40,457 --> 00:08:41,258 - That's it? 182 00:08:41,258 --> 00:08:42,760 - Yeah, simple. 183 00:08:42,760 --> 00:08:45,229 - [Cat] Probably easier than fishing for lobster? 184 00:08:45,229 --> 00:08:47,164 - Yeah, definitely 185 00:08:47,164 --> 00:08:49,266 because, I mean I can put the seed in there 186 00:08:49,266 --> 00:08:50,367 and I know it's gonna grow. 187 00:08:50,367 --> 00:08:51,602 I can put a trap somewhere, 188 00:08:51,602 --> 00:08:53,370 it doesn't mean I'm gonna catch a lobster. 189 00:08:53,370 --> 00:08:54,638 (Cat laughs) 190 00:08:54,638 --> 00:08:55,806 I wish it worked like that. 191 00:08:55,806 --> 00:08:57,141 I wish it was the same. 192 00:08:58,342 --> 00:09:15,359 (upbeat music) 193 00:09:20,164 --> 00:09:21,598 - Kelp is an incredible plant. 194 00:09:21,598 --> 00:09:24,067 It actually grows very very quickly 195 00:09:24,067 --> 00:09:26,103 and it acts as a carbon sink. 196 00:09:26,103 --> 00:09:29,072 So, through photosynthesis, it pulls in carbon, 197 00:09:29,072 --> 00:09:32,042 nitrogen and phosphorus and outputs oxygen 198 00:09:32,042 --> 00:09:34,211 and there's a halo that's created around 199 00:09:34,211 --> 00:09:36,413 these kelp forests of remediated water. 200 00:09:39,817 --> 00:09:43,487 We just finished watching Keith and Ben 201 00:09:43,487 --> 00:09:45,956 and also Karen harvest all of this kelp. 202 00:09:45,956 --> 00:09:47,791 How much do you think you brought in today? 203 00:09:47,791 --> 00:09:48,992 - Probably it's gonna weigh 204 00:09:48,992 --> 00:09:50,894 thirteen to fifteen hundred pounds. 205 00:09:50,894 --> 00:09:53,163 - [Cat] So how long does it take for these guys to grow? 206 00:09:53,163 --> 00:09:54,298 They're huge. 207 00:09:54,298 --> 00:09:57,634 - We seeded this actually in mid-December 208 00:09:57,634 --> 00:09:59,169 and we're harvesting now. 209 00:09:59,169 --> 00:10:01,472 - [Cat] And right now, it's about the tail end of May. 210 00:10:01,472 --> 00:10:02,973 - [Keith] Right, it is. 211 00:10:02,973 --> 00:10:07,077 - The kelp, actually is a net positive for the oceans 212 00:10:07,077 --> 00:10:08,979 cause it's pulling in all that-- 213 00:10:08,979 --> 00:10:09,913 - Yes it is. 214 00:10:09,913 --> 00:10:11,248 - Carbon and all that nitrogen. 215 00:10:11,248 --> 00:10:12,749 - Yeah. 216 00:10:12,749 --> 00:10:14,017 - I mean, this is something that is really exploding. 217 00:10:14,017 --> 00:10:15,319 It's creating such new opportunities 218 00:10:15,319 --> 00:10:16,720 - It is. - For people like you 219 00:10:16,720 --> 00:10:19,056 who make their living out of the ocean. 220 00:10:19,056 --> 00:10:22,392 - Yeah, it is for us because our lobster in season is 221 00:10:22,392 --> 00:10:26,597 closed down at about five months and we need something else. 222 00:10:26,597 --> 00:10:28,999 - And so, how does the relationship between 223 00:10:28,999 --> 00:10:32,603 you and the folks at Atlantic Sea Farms work? 224 00:10:32,603 --> 00:10:34,805 - [Keith] They basically contract us to buy it 225 00:10:34,805 --> 00:10:36,540 and then they send me the seed 226 00:10:36,540 --> 00:10:39,243 and then they buy it all from us and take it all 227 00:10:39,243 --> 00:10:41,945 and keep track and make sure we're doing it right. 228 00:10:41,945 --> 00:10:43,614 We do a lot of communication with James 229 00:10:43,614 --> 00:10:46,416 coming back and forth to make sure the product is right 230 00:10:46,416 --> 00:10:48,585 and on time and taken care of. 231 00:10:48,585 --> 00:10:50,354 - So, do you enjoy this? 232 00:10:50,354 --> 00:10:52,356 - Yes, I do, something different, something new. 233 00:10:52,356 --> 00:10:53,590 - Yeah. 234 00:10:53,590 --> 00:10:54,858 - You get tried of the lobster and then, 235 00:10:54,858 --> 00:10:56,793 you know, not making any money out of that, 236 00:10:56,793 --> 00:10:58,862 you just like an adventure 237 00:10:58,862 --> 00:11:00,564 (Keith and Cat laugh) once in a while. 238 00:11:00,564 --> 00:11:02,799 You know, you can't just sit on your laurels forever. 239 00:11:02,799 --> 00:11:04,902 You gotta try something different 240 00:11:04,902 --> 00:11:07,571 and we appreciate these guys, you know, hooking up with us 241 00:11:07,571 --> 00:11:09,573 and giving us a chance. 242 00:11:10,541 --> 00:11:17,481 (upbeat music) 243 00:11:22,252 --> 00:11:24,187 - So, all of the kelp that is harvested 244 00:11:24,187 --> 00:11:27,891 out of these cold clean Maine waters is brought back here. 245 00:11:27,891 --> 00:11:30,494 This is where it's processed, let's go inside. 246 00:11:30,494 --> 00:11:37,200 (upbeat music) 247 00:11:38,302 --> 00:11:41,238 So we're here in the Atlantic Sea Farms processing facility 248 00:11:41,238 --> 00:11:44,107 in our snazzy blue outfits. 249 00:11:44,107 --> 00:11:47,044 So, tell us what's going on behind us. 250 00:11:47,044 --> 00:11:49,012 - So, today we're working on wraps, 251 00:11:49,012 --> 00:11:51,181 which is a specific product for chefs. 252 00:11:51,181 --> 00:11:54,051 It's a product that we take very carefully off the farm 253 00:11:54,051 --> 00:11:56,453 of sugar kelp, a big wide leaf. 254 00:11:56,453 --> 00:11:59,056 Then we blanch it, which turns it a bright green 255 00:11:59,056 --> 00:12:00,490 and slowly wrap it. 256 00:12:00,490 --> 00:12:02,693 So it's a very high-end product that's for high-end chefs 257 00:12:02,693 --> 00:12:05,929 that are using it to wrap fish or chicken 258 00:12:05,929 --> 00:12:07,464 or things like that. 259 00:12:07,464 --> 00:12:10,133 On other days, we bring in a bunch of strap kelp 260 00:12:10,133 --> 00:12:11,635 which we send through the shredder, 261 00:12:11,635 --> 00:12:13,770 spits out a bunch of shredded kelp 262 00:12:13,770 --> 00:12:16,673 that kind of keeps it this really fine texture. 263 00:12:16,673 --> 00:12:19,710 Then we blanch it through our mechanical blanching machine 264 00:12:19,710 --> 00:12:21,211 and then we pack it up and ready to go, 265 00:12:21,211 --> 00:12:25,048 either for fermentation raw without the blanching 266 00:12:25,048 --> 00:12:26,783 or for our Ready Cut Kelp, 267 00:12:26,783 --> 00:12:30,087 which is the defrost and eat seaweed product that we have. 268 00:12:30,087 --> 00:12:31,488 - And so, do the two different kinds 269 00:12:31,488 --> 00:12:32,789 of kelp taste different? 270 00:12:32,789 --> 00:12:34,257 Why are you cultivating two kinds? 271 00:12:34,257 --> 00:12:37,327 - They actually taste no different at all, 272 00:12:37,327 --> 00:12:39,429 but the texture for both our seaweed salad, 273 00:12:39,429 --> 00:12:41,898 our Sea-Chi, our Kraut and our Ready Cut 274 00:12:41,898 --> 00:12:44,601 is really wonderful with that strap kelp. 275 00:12:44,601 --> 00:12:47,304 The sugar kelp has just a little kind of more 276 00:12:47,304 --> 00:12:49,640 beautiful look to it if we're using it for the whole leaf 277 00:12:49,640 --> 00:12:51,108 and it has more expanse too. 278 00:12:51,108 --> 00:12:53,043 So, if you're wrapping a large fish, 279 00:12:53,043 --> 00:12:54,811 you can kind of wrap it around that. 280 00:12:56,513 --> 00:12:59,916 - And so, what they're doing is they're taking the stem. 281 00:12:59,916 --> 00:13:00,851 What is the stem called? 282 00:13:00,851 --> 00:13:02,419 - The stem is called the stipe. 283 00:13:02,419 --> 00:13:05,522 - Which has this hollow area in the middle 284 00:13:05,522 --> 00:13:07,791 and I had a chance to taste some of this, 285 00:13:07,791 --> 00:13:08,959 it's just super crunchy. 286 00:13:08,959 --> 00:13:10,827 - It's super crunchy, it's delicious 287 00:13:10,827 --> 00:13:12,329 and maybe I'll grab one for you here. 288 00:13:12,329 --> 00:13:13,163 - Okay. 289 00:13:14,531 --> 00:13:16,033 - [Bri] Here is the blanched stipe. 290 00:13:16,033 --> 00:13:17,868 You see how it turns green when it hits the hot water. 291 00:13:17,868 --> 00:13:18,802 - Yes. 292 00:13:18,802 --> 00:13:19,536 - Isn't that unbelievable? 293 00:13:19,536 --> 00:13:20,470 - It's so cool. 294 00:13:20,470 --> 00:13:21,405 - But this is what it looks like 295 00:13:21,405 --> 00:13:22,673 when it comes out of the farm 296 00:13:22,673 --> 00:13:24,675 and it has a little bit of a hole there, 297 00:13:24,675 --> 00:13:26,309 so I mean, it works great for straws, 298 00:13:26,309 --> 00:13:28,045 an alternative use for straws 299 00:13:28,045 --> 00:13:30,147 but a lot of chefs will blanch it themselves 300 00:13:30,147 --> 00:13:31,481 cause we actually sell it raw 301 00:13:31,481 --> 00:13:32,949 - Mm-hmm. 302 00:13:32,949 --> 00:13:34,818 - And then chop it up into a scallion type thing. 303 00:13:34,818 --> 00:13:36,720 So you might not even know if it's on your plate, 304 00:13:36,720 --> 00:13:38,055 but it's nice and crunchy. 305 00:13:38,055 --> 00:13:40,590 It adds a nice salty crunch flavor to it. 306 00:13:42,426 --> 00:13:45,562 - So, the season for kelp is really interesting. 307 00:13:45,562 --> 00:13:47,864 This active part really only takes place, 308 00:13:47,864 --> 00:13:48,999 what, three months a year? 309 00:13:48,999 --> 00:13:50,500 - That's right. 310 00:13:50,500 --> 00:13:52,269 So, we start harvesting in the beginning of April 311 00:13:52,269 --> 00:13:54,104 and we're done in the middle of June. 312 00:13:54,104 --> 00:13:55,439 So it's actually faster than that. 313 00:13:55,439 --> 00:13:57,774 It's long days for three months, 314 00:13:57,774 --> 00:13:59,743 especially for the harvesters who are out there 315 00:13:59,743 --> 00:14:01,344 first thing in the morning. 316 00:14:01,344 --> 00:14:03,513 Last year, we processed 20000 pounds of kelp, 317 00:14:03,513 --> 00:14:05,315 this year, 350000 pounds. 318 00:14:05,315 --> 00:14:07,551 So, you know, our ultimate goal is, 319 00:14:07,551 --> 00:14:10,187 all right, the more we can actually sell of this, 320 00:14:10,187 --> 00:14:11,722 the more farmers we can get in the water 321 00:14:11,722 --> 00:14:14,891 or the farmers we have can expand and make a viable income. 322 00:14:14,891 --> 00:14:17,561 - It's such a win-win because you're creating 323 00:14:17,561 --> 00:14:19,596 new economic opportunity here in Maine, 324 00:14:19,596 --> 00:14:23,366 you're diversifying what these farmers are able to do, 325 00:14:23,366 --> 00:14:25,535 it's environmentally beneficial 326 00:14:25,535 --> 00:14:27,904 and it's creating new opportunities for chefs, 327 00:14:27,904 --> 00:14:29,372 - That's right. - like, it's a product 328 00:14:29,372 --> 00:14:31,341 that they couldn't really get a hold of before. 329 00:14:31,341 --> 00:14:33,710 - Never, never, they're like, fresh seaweed? 330 00:14:33,710 --> 00:14:35,912 That's amazing, I've never worked with that. 331 00:14:35,912 --> 00:14:44,654 (upbeat music) 332 00:14:49,493 --> 00:14:54,164 (upbeat music) 333 00:14:55,599 --> 00:14:57,367 - Here at Legal Sea Foods in Boston, 334 00:14:57,367 --> 00:14:59,936 executive chef, Rich Vellante is using kelp 335 00:14:59,936 --> 00:15:01,838 in a number of dishes on his menu, 336 00:15:01,838 --> 00:15:04,040 including those full leaves of sugar kelp 337 00:15:04,040 --> 00:15:05,842 that we saw harvested the other day. 338 00:15:08,678 --> 00:15:11,214 We are going to go through some dishes. 339 00:15:11,214 --> 00:15:12,749 - Yes. 340 00:15:12,749 --> 00:15:14,551 - That features some of the Atlantic Sea Farms seaweed. 341 00:15:14,551 --> 00:15:16,620 - Exactly, yeah, we've been introduced to this about 342 00:15:16,620 --> 00:15:19,055 a year and a half ago and it's been a great story for us 343 00:15:19,055 --> 00:15:20,757 and so, this is one of the dishes 344 00:15:20,757 --> 00:15:22,459 that we do with their kelp. 345 00:15:22,459 --> 00:15:24,594 - This is the salmon that's wrapped 346 00:15:24,594 --> 00:15:27,230 in those whole leaves of sugar kelp 347 00:15:27,230 --> 00:15:30,066 that we saw Keith pulling out of Wheeler Bay 348 00:15:30,066 --> 00:15:33,136 and this is an exclusive product for you guys, right? 349 00:15:33,136 --> 00:15:34,371 - This is. 350 00:15:34,371 --> 00:15:36,106 These come to us like this, these whole kelp. 351 00:15:36,106 --> 00:15:38,842 We cut them into strips and we wrap them 352 00:15:38,842 --> 00:15:40,911 like this around the fish. 353 00:15:40,911 --> 00:15:43,880 We serve this with a lemongrass broth. 354 00:15:43,880 --> 00:15:46,783 We pair it with some shrimp and some mushrooms 355 00:15:46,783 --> 00:15:49,753 and bok choy, we have some rice noodles with it 356 00:15:52,489 --> 00:15:54,558 and a little bit of hot Thai chili peppers. 357 00:15:54,558 --> 00:15:55,992 - Nice. 358 00:15:55,992 --> 00:15:57,928 What a beautiful dish. 359 00:15:57,928 --> 00:16:00,197 In the ocean yesterday and now it's on the plate here 360 00:16:00,197 --> 00:16:01,932 at Legal Sea Foods today. - Exactly, yes. 361 00:16:01,932 --> 00:16:02,833 - I love that. 362 00:16:02,833 --> 00:16:04,100 - Beautiful. 363 00:16:04,100 --> 00:16:05,569 This is one of our more popular dishes actually 364 00:16:05,569 --> 00:16:07,704 and it's a vegan dish, vegetarian dish 365 00:16:07,704 --> 00:16:10,006 and we're seeing more and more people be interested in this 366 00:16:10,006 --> 00:16:12,509 and so, we thought it was a nice addition 367 00:16:12,509 --> 00:16:15,111 to offer some seaweed salad with it as well. 368 00:16:15,111 --> 00:16:17,280 So, here we have just brown rice 369 00:16:17,280 --> 00:16:19,416 and it's cooked with leeks and garlic 370 00:16:19,416 --> 00:16:20,851 - [Cat] Ooh, nice. 371 00:16:20,851 --> 00:16:23,053 - [Rich] And then, we add those shiitakes and the spinach 372 00:16:23,053 --> 00:16:26,890 that we heated up and fermented seaweed salad. 373 00:16:26,890 --> 00:16:29,292 - Being able to keep the seaweed salad, it still keeps 374 00:16:29,292 --> 00:16:32,028 the sea in this vegan dish. - Exactly. 375 00:16:32,028 --> 00:16:34,164 - It's a vegetable but it still is absolutely 376 00:16:34,164 --> 00:16:35,365 coming from the sea, it is seafood. 377 00:16:35,365 --> 00:16:37,667 - It's a great point and that's exactly what 378 00:16:37,667 --> 00:16:39,803 inspired us to do this was, 379 00:16:39,803 --> 00:16:41,805 it still connects with the ocean. 380 00:16:43,006 --> 00:16:44,507 We have a little bit of kimchi 381 00:16:45,675 --> 00:16:47,744 and we'll finish this off with some tofu. 382 00:16:47,744 --> 00:16:51,181 This tofu is from Maine as well, it's a local family 383 00:16:51,181 --> 00:16:53,416 that makes the tofu for us - Oh, that's great. 384 00:16:53,416 --> 00:16:55,886 - And we'll top that off with some sesame, 385 00:16:55,886 --> 00:16:58,388 our sesame chili vinaigrette 386 00:16:58,388 --> 00:17:00,857 and then we'll serve this with some gochujang. 387 00:17:00,857 --> 00:17:02,792 Gochujang is just a Korean chili 388 00:17:02,792 --> 00:17:05,829 mixed with different types of soy and other items 389 00:17:05,829 --> 00:17:07,397 and so, you mix that all together 390 00:17:07,397 --> 00:17:09,566 and you just get a great flavor and a great dish. 391 00:17:09,566 --> 00:17:11,067 - That's awesome. 392 00:17:11,067 --> 00:17:13,336 It's just a wonderful, kind of example of the versatility 393 00:17:13,336 --> 00:17:14,971 - Exactly. - Of this sea vegetable. 394 00:17:14,971 --> 00:17:16,373 - It shows the different applications. 395 00:17:16,373 --> 00:17:18,241 When people hear it, they go, oh seaweed, 396 00:17:18,241 --> 00:17:19,409 what am I going to do with that? 397 00:17:19,409 --> 00:17:20,744 That's the thing that sticks to my leg 398 00:17:20,744 --> 00:17:22,279 when I'm in the ocean, right? (Cat laughs) 399 00:17:22,279 --> 00:17:24,114 And we're trying to help to show 400 00:17:24,114 --> 00:17:27,617 that it can be part of a nutritious meal, 401 00:17:27,617 --> 00:17:30,453 give you different dimensions of flavor and texture. 402 00:17:30,453 --> 00:17:31,288 - Fantastic. - Yeah. 403 00:17:31,288 --> 00:17:32,422 - Thank you so much. 404 00:17:32,422 --> 00:17:33,556 - My pleasure, thanks for having me. 405 00:17:33,556 --> 00:17:34,391 - Absolutely. 406 00:17:40,697 --> 00:17:42,933 Here at Mami in Downtown Portland, 407 00:17:42,933 --> 00:17:45,802 Austin Miller is incorporating fresh local seaweed 408 00:17:45,802 --> 00:17:48,238 into his Japanese style, Izakaya menu. 409 00:17:48,238 --> 00:17:50,040 Let's go in and check it out. 410 00:17:50,040 --> 00:17:52,609 (upbeat music) 411 00:17:54,044 --> 00:17:57,047 - Mami is Izakaya Japanese style pub food. 412 00:17:57,047 --> 00:17:59,182 Super simple, delicious. 413 00:17:59,182 --> 00:18:01,551 Seaweed's an integral part of Japanese cuisine. 414 00:18:01,551 --> 00:18:02,619 We've been kind of searching for 415 00:18:02,619 --> 00:18:04,154 local seaweed for a long time. 416 00:18:04,154 --> 00:18:05,689 I mean obviously it's right there, 417 00:18:05,689 --> 00:18:07,524 but we don't have the time to go out 418 00:18:07,524 --> 00:18:08,925 and harvest it ourselves. 419 00:18:08,925 --> 00:18:10,727 With Atlantic Sea Farms and Bri 420 00:18:10,727 --> 00:18:12,862 and all the folks that work really hard over there, 421 00:18:12,862 --> 00:18:16,599 it's been awesome and lends itself super well to our food. 422 00:18:16,599 --> 00:18:19,402 Fresh seaweed, it's really good vessel for many things. 423 00:18:19,402 --> 00:18:20,937 It really takes on whatever flavors 424 00:18:20,937 --> 00:18:22,639 and textures you want it to. 425 00:18:24,307 --> 00:18:26,409 Supporting what's in our environment is really important. 426 00:18:26,409 --> 00:18:28,345 It's just small, baby steps that 427 00:18:28,345 --> 00:18:29,612 we need people to take in the country, 428 00:18:29,612 --> 00:18:31,648 you know, to really like push us forward 429 00:18:31,648 --> 00:18:32,916 in our food sensibility and like, 430 00:18:32,916 --> 00:18:34,884 where we're getting food and buying food. 431 00:18:34,884 --> 00:18:36,219 I think just everyone working together, 432 00:18:36,219 --> 00:18:38,588 all the chefs, all the restaurateurs, 433 00:18:38,588 --> 00:18:40,156 we're all working towards the same goal 434 00:18:40,156 --> 00:18:42,826 of utilizing what's in Maine and what's around us. 435 00:18:42,826 --> 00:18:44,160 There's farms for everything, you know, 436 00:18:44,160 --> 00:18:45,996 and I think it's important we use it. 437 00:18:49,199 --> 00:18:52,869 (waves crashing onto shore) 438 00:18:55,472 --> 00:18:57,140 - A quarter of the carbon that we're pumping 439 00:18:57,140 --> 00:18:59,476 into the atmosphere ends up in our oceans 440 00:18:59,476 --> 00:19:01,411 and here at Bigelow Laboratory, 441 00:19:01,411 --> 00:19:05,148 Nichole Price is using kelp to help solve that problem. 442 00:19:05,148 --> 00:19:07,717 (gentle music) 443 00:19:09,285 --> 00:19:12,222 - Ocean acidification is a process by which 444 00:19:12,222 --> 00:19:15,692 the carbon dioxide in our atmosphere, about 25% of it 445 00:19:15,692 --> 00:19:18,728 gets absorbed in the surface waters of the oceans. 446 00:19:18,728 --> 00:19:20,964 It spurs a series of chemical reactions 447 00:19:20,964 --> 00:19:24,601 that make seawater relatively more acidic. 448 00:19:24,601 --> 00:19:26,536 The problem is, when seawater becomes 449 00:19:26,536 --> 00:19:29,706 even slightly more acidic, it becomes corrosive 450 00:19:29,706 --> 00:19:32,308 to shellfish who want to form their shells. 451 00:19:32,308 --> 00:19:34,744 So, imagine trying grow your body without bones. 452 00:19:34,744 --> 00:19:38,014 This is the fate that some of these shellfish are suffering 453 00:19:38,014 --> 00:19:39,649 in a future more acidic ocean. 454 00:19:40,784 --> 00:19:42,786 The Gulf of Maine is particularly vulnerable 455 00:19:42,786 --> 00:19:46,723 to both ocean acidification problems and to global warming 456 00:19:46,723 --> 00:19:49,459 because of the unique bathymetry of our area 457 00:19:49,459 --> 00:19:51,861 and the fact that our seawater has 458 00:19:51,861 --> 00:19:54,831 an extraordinarily low buffering capacity. 459 00:19:54,831 --> 00:19:56,833 So it means that, the Gulf of Maine 460 00:19:56,833 --> 00:20:00,203 is warming faster than just about anywhere in the globe 461 00:20:00,203 --> 00:20:03,073 and our waters are becoming more and more acidic. 462 00:20:04,274 --> 00:20:07,343 This means for a state whose economy 463 00:20:07,343 --> 00:20:09,979 is almost entirely dependent on the working waterfront, 464 00:20:09,979 --> 00:20:12,782 that we're in a pretty vulnerable and tenuous situation. 465 00:20:17,587 --> 00:20:20,557 We are right now most excited about aquaculture 466 00:20:20,557 --> 00:20:23,593 as a sustainable viable solution moving forward 467 00:20:23,593 --> 00:20:26,062 and when you're thinking about kelp aquaculture, 468 00:20:26,062 --> 00:20:27,664 they can tend to have an actually 469 00:20:27,664 --> 00:20:30,033 therapeutic property for the ocean 470 00:20:30,033 --> 00:20:34,404 by absorbing carbon dioxide, nitrogen and phosphorus 471 00:20:34,404 --> 00:20:37,307 and their waste material is oxygen to the ocean. 472 00:20:37,307 --> 00:20:40,577 So, these kinds of things create beneficial water 473 00:20:40,577 --> 00:20:43,847 quality impacts when you're growing kelp in the water. 474 00:20:43,847 --> 00:20:46,382 (gentle music) 475 00:20:48,751 --> 00:20:50,553 - Coastal communities have always been 476 00:20:50,553 --> 00:20:53,056 something that I valued, something I grew up in 477 00:20:53,056 --> 00:20:55,492 and something that I want to keep sustainable 478 00:20:55,492 --> 00:20:57,160 long into the future. 479 00:20:57,160 --> 00:20:59,996 I also know that, with so many changes happening 480 00:20:59,996 --> 00:21:03,166 in the world today, we got to look to 481 00:21:03,166 --> 00:21:04,934 other options than just the fisheries 482 00:21:04,934 --> 00:21:06,536 that we've been fishing for so long 483 00:21:06,536 --> 00:21:08,738 and we have to, you know, be a little bit more attentive 484 00:21:08,738 --> 00:21:10,874 about the ways that we continue to make a living 485 00:21:10,874 --> 00:21:12,742 on the world's coasts. 486 00:21:14,344 --> 00:21:16,446 - Lobsters gonna be with us for a long time, 487 00:21:16,446 --> 00:21:17,614 but it's not going to be with us 488 00:21:17,614 --> 00:21:19,716 in the way it is today forever. 489 00:21:19,716 --> 00:21:21,718 So for me, that's super exciting to think about 490 00:21:21,718 --> 00:21:25,788 preventing disaster or helping to absorb 491 00:21:25,788 --> 00:21:28,391 some of the shock of that vulnerability. 492 00:21:29,526 --> 00:21:31,361 Our company is a first mover in a product 493 00:21:31,361 --> 00:21:33,997 that has never been done here in the United States before. 494 00:21:33,997 --> 00:21:37,167 Americans have never had fresh kelp ever 495 00:21:37,167 --> 00:21:39,602 and it's super exciting to have the opportunity 496 00:21:39,602 --> 00:21:42,238 to show someone this new product and also, 497 00:21:42,238 --> 00:21:44,140 have these product forms that make it taste 498 00:21:44,140 --> 00:21:45,175 really really good. 499 00:21:45,175 --> 00:21:46,843 So, it's really easy to use 500 00:21:46,843 --> 00:21:48,311 and people can be educated about it 501 00:21:48,311 --> 00:21:49,846 and eat something that they feel good about, 502 00:21:49,846 --> 00:21:52,815 that they know is not only doing well for them, 503 00:21:52,815 --> 00:21:54,450 but also that it's good for the ocean 504 00:21:54,450 --> 00:21:56,119 and good for coastal economies. 505 00:21:58,221 --> 00:22:01,191 There's so much to feel good about in eating this product. 506 00:22:01,191 --> 00:22:03,860 Being able to add to that, that it's tasty, 507 00:22:03,860 --> 00:22:06,129 is something that really drives me. 508 00:22:06,129 --> 00:22:09,365 (upbeat music) 509 00:22:09,365 --> 00:22:12,702 (dramatic upbeat music) 510 00:22:28,651 --> 00:22:31,721 - We're going to wrap the episode up here in Bri's kitchen. 511 00:22:31,721 --> 00:22:34,157 She's going to share some family-friendly recipes 512 00:22:34,157 --> 00:22:37,026 are going to get you cooking with seaweed at home. 513 00:22:37,026 --> 00:22:39,295 (gentle music) 514 00:22:39,295 --> 00:22:42,031 So, this right here is just the Ready Cut. 515 00:22:42,031 --> 00:22:43,666 - This is the Ready Cut Kelp. 516 00:22:43,666 --> 00:22:45,068 Today actually, part of that is in 517 00:22:45,068 --> 00:22:47,036 our soba noodle salad here. 518 00:22:47,036 --> 00:22:49,772 This is before it's blanched and before it's prepared. 519 00:22:49,772 --> 00:22:51,774 Once we blanch it, - It turns that bright green. 520 00:22:51,774 --> 00:22:53,543 - [Bri] It turns this bright green color. 521 00:22:53,543 --> 00:22:55,578 - You have three fermented products. 522 00:22:55,578 --> 00:22:59,148 We also know about the value of fermentation 523 00:22:59,148 --> 00:23:00,083 - That's right. - For our health, 524 00:23:00,083 --> 00:23:01,651 all along with building flavor. 525 00:23:01,651 --> 00:23:03,419 - This is seaweed kraut. - Mm-hmm. 526 00:23:03,419 --> 00:23:05,355 - This is Sea-Chi - Uh-huh. 527 00:23:05,355 --> 00:23:07,991 - And this is fermented seaweed salad. 528 00:23:07,991 --> 00:23:10,126 It's very alive, it bubbles. 529 00:23:10,126 --> 00:23:12,595 It's very much naturally fermented. 530 00:23:12,595 --> 00:23:15,198 - What about the nutritional value of kelp? 531 00:23:15,198 --> 00:23:17,667 - So it's got more calcium than milk per ounce. 532 00:23:17,667 --> 00:23:19,269 - Oh, wow. - Which is amazing, right? 533 00:23:19,269 --> 00:23:22,071 It's also got a ton of potassium, a bunch of Omega threes 534 00:23:22,071 --> 00:23:26,142 and it also has vitamin D, Vitamin B and iodine. 535 00:23:26,142 --> 00:23:28,011 - [Cat] Bri has cooked a few things for us here. 536 00:23:28,011 --> 00:23:29,245 - We have. 537 00:23:29,245 --> 00:23:31,881 So, these are kelp cubes and these can be used 538 00:23:31,881 --> 00:23:33,116 for just about anything. 539 00:23:33,116 --> 00:23:35,318 It's basically that product but pureed 540 00:23:35,318 --> 00:23:36,986 and into simple serving size. 541 00:23:36,986 --> 00:23:39,222 So, we sell them as smoothie cubes 542 00:23:39,222 --> 00:23:41,157 and I made some here with mango and peach 543 00:23:41,157 --> 00:23:44,394 and oat milk and cinnamon, it's delicious. 544 00:23:44,394 --> 00:23:47,297 This is just regular buckwheat soba noodles, 545 00:23:47,297 --> 00:23:52,302 and I have some sesame tahini soy sauce and shallots on it 546 00:23:53,736 --> 00:23:57,173 and then I mixed it with our Ready Cut Kelp and our Sea-Chi 547 00:23:57,173 --> 00:23:59,942 and some cilantro, it's very simple. 548 00:23:59,942 --> 00:24:02,412 This is fresh made haddock - Nice. 549 00:24:02,412 --> 00:24:04,547 - With seaweed butter and kraut. 550 00:24:06,949 --> 00:24:11,454 - The haddock is flaky and really really mild 551 00:24:11,454 --> 00:24:14,123 and it plays so beautifully against that butter 552 00:24:14,123 --> 00:24:16,959 with just that hint of the seaweed flavor. 553 00:24:16,959 --> 00:24:18,361 I mean, it's just delicious. 554 00:24:19,629 --> 00:24:22,065 All of this marries together so beautifully. 555 00:24:22,065 --> 00:24:23,066 - [Bri] Yeah. 556 00:24:23,066 --> 00:24:24,000 - That's so good. 557 00:24:26,569 --> 00:24:29,138 So, Bri went to grab her little one, Lachlan. 558 00:24:29,138 --> 00:24:34,143 He's a big fan of all these wonderful seaweed flavors. 559 00:24:35,011 --> 00:24:37,013 - Would you like some smoothie? 560 00:24:37,013 --> 00:24:37,880 Yeah. 561 00:24:39,315 --> 00:24:41,551 Moms, they say like, how do I get my kids to eat seaweed? 562 00:24:41,551 --> 00:24:44,120 I'm like well, it's pretty easy, put some fruit with it 563 00:24:44,120 --> 00:24:45,555 (Cat laughs) you got it 564 00:24:45,555 --> 00:24:46,989 and the seaweed salad, I've certainly seen him eat 565 00:24:46,989 --> 00:24:48,624 like a quarter of a jar before. 566 00:24:49,926 --> 00:24:51,427 - For the recipe for this smoothie 567 00:24:51,427 --> 00:24:53,529 along with all the other dishes that you see here, 568 00:24:53,529 --> 00:24:56,099 just head to WeAreTasteMakers.com. 569 00:24:56,099 --> 00:24:59,168 You'll find tons of information on Atlantic Sea Farms 570 00:24:59,168 --> 00:25:02,271 along with the other makers we're featuring in this season. 571 00:25:02,271 --> 00:25:03,973 Thank you for joining me here in Maine 572 00:25:03,973 --> 00:25:06,943 and thank you Bri and thank you Lachlan. 573 00:25:06,943 --> 00:25:08,010 We'll see you next time. 574 00:25:08,010 --> 00:25:08,945 - [Bri] Say bye bye. 575 00:25:08,945 --> 00:25:10,313 - Can you say bye-bye? 576 00:25:10,313 --> 00:25:11,514 (Cat gasps) Bye-bye. 577 00:25:11,514 --> 00:25:15,118 (Bri and Cat laugh) 578 00:25:15,118 --> 00:25:18,521 Connect with us online at WeAreTasteMakers.com 579 00:25:18,521 --> 00:25:21,090 or through social media on these handles. 580 00:25:22,225 --> 00:25:59,695 (upbeat music) 581 00:26:04,434 --> 00:26:06,769 - [Announcer] tasteMAKERS was funded in part by 582 00:26:10,239 --> 00:26:12,642 - [Announcer] What does a craftsperson look like? 583 00:26:14,143 --> 00:26:15,044 Is it this? 584 00:26:18,181 --> 00:26:19,015 Or this? 585 00:26:22,618 --> 00:26:23,686 Or is it this? 586 00:26:25,087 --> 00:26:28,357 Is it possible a craftsperson might also look like this? 587 00:26:31,494 --> 00:26:34,831 Edward Jones salutes the makers who share their expertise 588 00:26:34,831 --> 00:26:37,300 and take pride in their craft.