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>> NARRATOR: Coming up on 
 Weekends with Yankee...

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>> AMY TRAVERSO: Look at 'em go! 
>> NARRATOR: Richard

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and Amy visit Mayfair Farm...

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>> TRAVERSO: 
Oh, you're brave.

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Hello. 
Yes, you're nibble-y, too.

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>> NARRATOR: 
A sustainable New Hampshire farm

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that's cooking up 
incredible dinners

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and raising 
healthy and happy livestock.

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>> Oh, there's the queen.

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>> RICHARD WIESE: Oh, right here 
with the dot on her.

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>> NARRATOR: 
Then Richard suits up

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and gets up close and personal

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with the bee colonies 
at Red Bee Honey

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in Weston, Connecticut. 
>> Is it the best?

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>> WIESE: It is one of 
the most wonderful tastes...

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>> (chuckles): Right? 
>> WIESE: ...in nature.

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>> NARRATOR: And Amy 
makes some delicious cakes

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with baker, author, and TV host 
Gesine Bullock-Prado

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at her baking school in Vermont. 
>> TRAVERSO: We're going wild!

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>> This is what happens when you

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live in Vermont, you go crazy

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by not weighing your batter.

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>> NARRATOR: 
And finally, we head to Maine

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to discover 
some magnificent islands

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for adventurers 
of every skill level.

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>> What the Maine Island Trail 
has done

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is opened up some of the most 
beautiful pieces of land,

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the most beautiful environments, 
to everybody.

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>> NARRATOR: 
So, come along with us

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for a once-in-a-lifetime journey 
through New England

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as you've 
never experienced it before.

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A true insider's guide from 
the editors of  Yankee  magazine.

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Join explorer and adventurer 
Richard Wiese

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and  Yankee  senior food editor 
Amy Traverso

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for 
behind-the-scenes access

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to the unique attractions 
that define this region.

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It's the ultimate travel guide

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from the people 
who know it best,

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Weekends With Yankee.

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>> Major funding provided by...

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♪ ♪

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>> Massachusetts is home 
to a lot of firsts.

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The first public park 
in America,

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the first fried clams,

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the first university in America,

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the first basketball game.

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What's first for you?

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(birds chirping)

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♪ ♪

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>> Series funding provided by 
the Vermont Country Store,

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the purveyors of 
the practical and hard-to-find

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since 1946.

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>> The Barn Yard,

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builders of timber-frame 
barns and garages.

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>> And by American Cruise Lines,

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exploring the historic shores 
of New England.

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♪ ♪

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>> NARRATOR: Mayfair Farm 
is a beautiful family farm

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and catering business 
in Harrisville, New Hampshire.

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Here, Sarah Heffron 
and her partner, Craig Thompson,

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raise sustainable 
pigs and lambs.

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But that's not all.

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They also produce maple syrup,

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award-winning cakes,

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and they host 
very special farm dinners

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to which both 
Richard and Amy were invited.

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>> Good morning. 
>> WIESE: How are you?

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>> Good. 
>> TRAVERSO: Good to see you.

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>> Good to see you both.

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We're a small-scale family farm.

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We produce pork and lamb 
and maple syrup.

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We have some 
pick-your-own fruits,

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make a bit of hay, 
and, um, host weddings

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and events and things like that.

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>> TRAVERSO: 
Oh, look at these guys.

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>> These guys 
are about four weeks old,

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these little ones down here.

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>> TRAVERSO: 
They are cute!

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>> Optimism and persistence are 
an awfully good place to start

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if you want to run a successful 
farm in this day and age.

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There's plenty of things 
that'll get you down,

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and if you can keep 
getting back up again,

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eventually you can turn 
a corner and have some success.

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>> TRAVERSO: 
(laughing)

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Do they have really 
good senses of smell, right?

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Because they sometimes... 
>> And senses of humor.

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>> TRAVERSO: Yeah-- oh, really? 
>> Yeah.

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>> TRAVERSO: 
Anybody? Want to say hi?

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Oh, you're brave.

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Hello. 
Yes, you're nibble-y, too.

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>> Right here at this lamb barn, 
this is a group of 29 lambs.

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>> WIESE: Oh, wow. 
>> And, uh, they've just

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been weaned last week.

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The best part about farming 
is probably newborn baby lambs.

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>> TRAVERSO: 
Look at 'em go.

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Hey, guys. Hey, wait, what? 
>> WIESE: Wow. Amy...

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>> TRAVERSO: What? What? 
>> WIESE: Amy, they've

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had a great reaction to you. 
>> TRAVERSO: I just got here!

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>> WIESE: They must recognize 
you from the cooking sections.

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>> There is nothing better 
than coming down

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to the barn in the morning 
and finding a ewe

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with a couple of twin lambs 
laying there next to her,

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the steam still rising off 
of 'em on a cold morning.

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That's about as good 
as it gets, right there.

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♪ ♪

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You know, there's a real 
connection to the animals

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when you spend so much time 
with them, you know?

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If you can't find me 
on a given day,

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I'm probably down in the sheep 
barn or over in the pig barn,

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just kind of sitting 
there on a bale of hay,

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watching what they're doing.

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One of the reasons I farm

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is that I'm not really good 
for much indoors,

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and so I'd much rather be 
out in a pasture or in a barn

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at any given moment.

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There we go. 
>> WIESE: Well, I would love

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to see more of this farm.

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It's just stunning. 
>> Let's go for a walk.

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>> WIESE: Sure. 
>> TRAVERSO: I'm gonna go

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find Sarah in the kitchen 
and meet her and help out.

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>> Okay. 
>> WIESE: All right.

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♪ ♪

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>> NARRATOR: 
With fresh green tomatoes

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and kale picked for dinner,

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Amy heads over 
to meet up with Sarah.

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Only two hours now until dinner.

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>> I have always loved food.

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My mom is a chef, so I grew up

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around her different 
food businesses,

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and I was always involved 
in some way.

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And I tried to do 
different things.

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I rode horses for a long time.

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I got a master's degree 
in school counseling.

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But my first love

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was really food, and so 
I just kept coming back to it.

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>> TRAVERSO: 
So, Sarah,

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I recognize these tomatoes 
because we picked

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these earlier today. 
>> I know.

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It's the end of the season and 
they're what's delicious.

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>> TRAVERSO: So the fried 
green tomatoes, uh, technique

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is to kind of make the green, 
less-ripe tomatoes delicious.

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>> Yes. 
>> TRAVERSO: So what kind of

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food do you like to cook? 
I mean,

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how would you 
describe your style?

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My favorite foods to cook 
are vegetables,

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or side dishes, and dessert.

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My mom's advice was always,

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"Do anything but food."

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I think it's a hard thing 
to watch your child do,

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to, you know, work so hard,

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sometimes 18 hours a day, 
and be covered in burns,

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and work in, you know, 
relentless conditions.

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But once she realized 
I tried to do other things,

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she was very supportive and 
accepting when I pursued food.

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And then she joined in with us.

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>> TRAVERSO: So the ideal 
temperature for frying

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is usually about 375 degrees 
Fahrenheit.

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But instead of 
getting out a thermometer,

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a quick way to find out if your 
oil is hot enough

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is to just take a little corner 
of whatever you're frying,

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dip it in,

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and, if it starts sizzling 
around, then it's ready.

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And I'm smelling in this, 
in this kitchen

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something that 
smells a lot like bacon.

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But I assume we're not having 
a giant bacon roast.

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>> We're not having-- 
we are having a ham.

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>> TRAVERSO: It smells amazing. 
>> It's a delicious smoked ham.

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>> TRAVERSO: And is this from 
your farm?

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>> It is. 
>> TRAVERSO: Wow, that's great.

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>> Yeah. 
>> TRAVERSO: Okay.

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So these hams look so delicious.

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>> We're just gonna slice them

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and serve them 
on a bed of leeks.

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So the leek 
is a really nice purée.

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>> TRAVERSO: Oh, nice.

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(band playing soft jazz tune)

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(talking in background)

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>> I just wanted to welcome 
everybody to Mayfair Farm.

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It is super-nice 
to have you guys here.

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>> Tonight, we're doing 
a nice fall menu.

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We have several passed 
hors-d'oeuvres.

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We've got celery root on endive.

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We've got some mushroom phyllos 
with foraged maitakes.

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>> Please find a chair, 
and let's, uh,

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let's dig in.

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>> We're gonna make a ham,

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and we're doing 
a maple and Madeira sauce.

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Also making polenta 
with pumpkin.

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Fried green tomatoes.

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We're gonna have sautéed greens.

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So, kale and spinach.

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And also a leek purée.

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>> WIESE: 
This is a five-star dinner.

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>> Awesome.

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>> WIESE: 
Listen, I just, uh,

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I know I'm not 
from New Hampshire,

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but I feel like, um, 
the spirit of New Hampshire

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is sort of really here at this 
particular farm, Mayfair Farm.

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And I'd like to thank you 
for having us as guests.

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You embody 
so many of the things

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that we hope to see 
in other farms.

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The idea that it's this 
beautiful self-contained unit,

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that you grow things because

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you have a love of food, 
a love of the animals in here.

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>> Maybe the best judgment 
of our success in life

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is how our children do.

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And so, to me, I would think 
that I was incredibly successful

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as a farmer if my kids wanted 
to farm when they grew up.

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>> My hope for the future 
of our farm is that it lasts,

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that it's sustainable,

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that it can stay in business,

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that it can always be open land,

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and that maybe someday 
our kids will want to run it.

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>> WIESE: 
I'd like to really toast

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your excellent stewardship 
of this land.

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Congratulations and thank you.

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>> Thank you. 
>> Cheers.

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(glasses clinking)

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♪ ♪

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>> NARRATOR: We head south 
to Weston, Connecticut,

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Richard's hometown,

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and a place that locals call the 
happiest town in Connecticut.

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This is also the home 
of Marina Marchese,

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a honey expert 
and self-described queen bee.

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Along with her colony of bees,

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Marina is changing the way 
people appreciate honey.

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>> WIESE: At what point 
do you put your face guard on?

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>> So, you know, 
I will put it on,

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um, if I feel 
like I need it, but...

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>> NARRATOR: 
Richard suits up and gets ready

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for some real 
New England beekeeping.

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>> WIESE: I've heard beekeepers 
say that they can tell

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sort of the mood of the hive.

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>> We can, actually.

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So, today, we can see

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that there's a lot of bees 
out on the entrance,

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because it's 
a very hot and humid day.

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I was introduced to honeybees 
back in 2000,

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when a neighbor invited me over 
to visit their honeybees.

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And at the time, I didn't know 
anything about bees.

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I was actually terrified 
of honeybees, like most people,

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but the neighbor of mine, 
he was very, very calm,

243
00:09:51,366 --> 00:09:54,466
and I really started to 
get comfortable with the bees,

244
00:09:54,466 --> 00:09:56,500
because you can see, 
they're very docile.

245
00:09:56,500 --> 00:09:59,033
What I'm gonna do is just 
give a little puff of smoke

246
00:09:59,033 --> 00:10:01,033
to the front of the entrance... 
>> WIESE: Okay.

247
00:10:01,033 --> 00:10:02,633
>> And then I'll lift the lid,

248
00:10:02,633 --> 00:10:05,000
and you could give them 
a quick little smoke.

249
00:10:05,000 --> 00:10:07,000
>> WIESE: What kind of mood 
are they in? Can you tell?

250
00:10:07,000 --> 00:10:09,200
>> Well, I think 
they're pretty calm right now.

251
00:10:09,200 --> 00:10:12,766
But I'm gonna 
put my veil on just because

252
00:10:12,766 --> 00:10:15,533
I see that they're very active.

253
00:10:15,533 --> 00:10:18,366
It slowly became 
one of these hobbies

254
00:10:18,366 --> 00:10:20,366
that just was so intriguing

255
00:10:20,366 --> 00:10:22,233
that one hive became two hives

256
00:10:22,233 --> 00:10:23,800
became three to seven.

257
00:10:23,800 --> 00:10:26,933
Essentially, it was a hobby 
that turned into a business.

258
00:10:26,933 --> 00:10:29,500
We've got honey here.

259
00:10:29,500 --> 00:10:31,533
If you want, you can even stick 
your finger in and taste it.

260
00:10:31,533 --> 00:10:33,266
Look, when I pop it 
open, it ooey-gooeys.

261
00:10:33,266 --> 00:10:34,700
You can taste it.

262
00:10:34,700 --> 00:10:37,866
(bees humming)

263
00:10:37,866 --> 00:10:40,200
Is it the best? 
>> WIESE: It is one of the most

264
00:10:40,200 --> 00:10:41,533
wonderful tastes...

265
00:10:41,533 --> 00:10:42,866
>> (chuckling): Right? 
>> WIESE: ...in nature.

266
00:10:42,866 --> 00:10:46,000
>> The biggest misconception 
about honeybees is

267
00:10:46,000 --> 00:10:50,100
people mistaking 
docile, domesticated honeybees

268
00:10:50,100 --> 00:10:53,100
for wasp and yellow jacks, 
which are meat eaters,

269
00:10:53,100 --> 00:10:54,800
and those are the ones 
that you see flying around

270
00:10:54,800 --> 00:10:55,966
and come to your barbecue.

271
00:10:55,966 --> 00:10:57,833
And honeybees 
really don't do that.

272
00:10:57,833 --> 00:11:00,900
(orchestra playing 
"Flight of the Bumblebee")

273
00:11:00,900 --> 00:11:02,166
Oh, there's the queen!

274
00:11:02,166 --> 00:11:04,200
>> WIESE: Oh, right here, 
with the dot on her.

275
00:11:04,200 --> 00:11:05,966
>> Yeah. See, she's much bigger,

276
00:11:05,966 --> 00:11:07,766
and she's crawling around.

277
00:11:07,766 --> 00:11:09,800
♪ ♪

278
00:11:11,933 --> 00:11:14,200
Each one of these boxes 
is a hive,

279
00:11:14,200 --> 00:11:17,933
and in each hive 
is one colony of bees.

280
00:11:17,933 --> 00:11:20,833
And every colony of bee 
is essentially a family,

281
00:11:20,833 --> 00:11:22,966
and they have one queen bee.

282
00:11:22,966 --> 00:11:25,700
She's the mother 
of all the bees in the hive,

283
00:11:25,700 --> 00:11:29,033
and she can lay 
up to 2,000 eggs a day.

284
00:11:29,033 --> 00:11:31,066
>> WIESE: 
And how long does a queen live?

285
00:11:31,066 --> 00:11:33,833
>> So, a queen could live 
about three to five years.

286
00:11:33,833 --> 00:11:36,433
And she outlives 
all of her children.

287
00:11:36,433 --> 00:11:38,033
The workers and the drones

288
00:11:38,033 --> 00:11:40,033
will live about six weeks. 
>> WIESE: Six weeks?

289
00:11:40,033 --> 00:11:41,766
>> They live for six weeks. 
>> WIESE: Oh, my gosh.

290
00:11:41,766 --> 00:11:44,466
>> They work themselves 
to death.

291
00:11:44,466 --> 00:11:46,300
>> WIESE: I know this sounds 
like a very naïve question,

292
00:11:46,300 --> 00:11:48,000
but how do they make honey?

293
00:11:48,000 --> 00:11:50,733
>> Essentially what they do is,

294
00:11:50,733 --> 00:11:52,366
they land on a flower

295
00:11:52,366 --> 00:11:55,100
and they sip up the nectar 
from the flower,

296
00:11:55,100 --> 00:11:57,233
and they put it into 
their honey stomach,

297
00:11:57,233 --> 00:12:01,633
and then they fly back 
to the hive to deposit it.

298
00:12:01,633 --> 00:12:06,066
The younger house bee will 
put it into these little cells.

299
00:12:06,066 --> 00:12:07,266
And then they cap it,

300
00:12:07,266 --> 00:12:09,633
and they will store it up 
for the winter.

301
00:12:11,300 --> 00:12:12,566
>> WIESE: 
I'm so curious

302
00:12:12,566 --> 00:12:14,800
to compare this 
Weston, Connecticut, honey

303
00:12:14,800 --> 00:12:16,700
to honeys from around the world.

304
00:12:16,700 --> 00:12:18,166
>> We can do that.

305
00:12:18,166 --> 00:12:23,366
♪ ♪

306
00:12:25,733 --> 00:12:28,433
I really love to do 
honey with cheeses.

307
00:12:28,433 --> 00:12:31,200
You can just make 
a really beautiful platter,

308
00:12:31,200 --> 00:12:34,066
cut a piece of honeycomb 
right off of the frame,

309
00:12:34,066 --> 00:12:36,466
grab... 
>> WIESE: A piece of bread.

310
00:12:36,466 --> 00:12:39,800
>> A piece of bread, and how 
about some ricotta cheese?

311
00:12:39,800 --> 00:12:41,266
>> WIESE: Okay. 
>> We just grab

312
00:12:41,266 --> 00:12:42,600
some of that honeycomb.

313
00:12:42,600 --> 00:12:44,233
>> WIESE: Just grab that. 
>> And take a nut,

314
00:12:44,233 --> 00:12:46,300
because honey goes 
with every single food group.

315
00:12:46,300 --> 00:12:47,766
>> WIESE: 
Okay.

316
00:12:47,766 --> 00:12:48,766
>> Here we go.

317
00:12:48,766 --> 00:12:50,333
>> WIESE: 
Mmm.

318
00:12:50,333 --> 00:12:53,166
That is 
so wonderfully fantastic.

319
00:12:53,166 --> 00:12:54,800
This was the, uh, 
honey from here.

320
00:12:54,800 --> 00:12:56,933
It has a very light taste to it. 
>> Yeah, our honey...

321
00:12:56,933 --> 00:12:58,033
>> WIESE: 
I mean, it's very sweet.

322
00:12:58,033 --> 00:12:59,033
>> Yeah, 
our honey's pretty light

323
00:12:59,033 --> 00:13:00,400
this time of the year.

324
00:13:00,400 --> 00:13:01,866
There's nothing better 
than fresh honeycomb.

325
00:13:01,866 --> 00:13:03,400
>> WIESE: 
I can honestly say,

326
00:13:03,400 --> 00:13:06,700
that is the best honey 
I've ever had.

327
00:13:06,700 --> 00:13:08,200
>> I think the future 
is going to be

328
00:13:08,200 --> 00:13:12,600
just introducing the public into 
how amazing honey really is,

329
00:13:12,600 --> 00:13:15,566
and it just is not 
just this sweet liquid

330
00:13:15,566 --> 00:13:16,800
that you put in tea.

331
00:13:16,800 --> 00:13:18,833
It can be used 
in so many different ways.

332
00:13:18,833 --> 00:13:21,733
It goes with food, all kinds 
of culinary applications.

333
00:13:21,733 --> 00:13:25,400
>> WIESE: Now, these are honeys 
from different locations?

334
00:13:25,400 --> 00:13:27,966
>> This is a clover honey, 
and look at the color.

335
00:13:27,966 --> 00:13:29,500
It's just really, 
really beautiful.

336
00:13:29,500 --> 00:13:31,100
>> WIESE: 
So this is very light.

337
00:13:31,100 --> 00:13:33,966
>> So this honey, we call it Red 
Currant because it's produced

338
00:13:33,966 --> 00:13:36,766
actually in a vineyard 
where they grow red currant.

339
00:13:36,766 --> 00:13:38,433
>> WIESE: So that's the flavor 
I should be looking for?

340
00:13:38,433 --> 00:13:41,633
>> Yeah, like a cranberry, 
a red berry.

341
00:13:41,633 --> 00:13:44,466
>> WIESE: It actually has 
that raisin-y aftertaste.

342
00:13:44,466 --> 00:13:45,466
>> Yeah, that cooked fruit.

343
00:13:45,466 --> 00:13:47,866
And the last honey we have

344
00:13:47,866 --> 00:13:50,233
is a really dark honey with a 
little bit of a red tint.

345
00:13:50,233 --> 00:13:52,333
And this honey 
is actually organic.

346
00:13:52,333 --> 00:13:54,000
It has, it's like 
an umami honey.

347
00:13:54,000 --> 00:13:57,066
It's very savory and very dark.

348
00:13:57,066 --> 00:13:58,666
It's like... 
>> Yeah, like that licorice

349
00:13:58,666 --> 00:14:00,366
on there. 
>> You're a good taster.

350
00:14:02,333 --> 00:14:04,600
I really enjoy 
working with the bees

351
00:14:04,600 --> 00:14:06,666
because I feel like 
there's a lot of science there.

352
00:14:06,666 --> 00:14:09,800
But then, 
I just really love that

353
00:14:09,800 --> 00:14:13,166
I could do the art 
and apply it to honey

354
00:14:13,166 --> 00:14:16,300
and sort of stage 
these beautiful tastings

355
00:14:16,300 --> 00:14:19,366
and, you know, admire the colors 
and the aromas and the flavors.

356
00:14:19,366 --> 00:14:22,066
It's really, um, 
a sensory experience,

357
00:14:22,066 --> 00:14:25,566
working with the bees, 
but also with honey, so,

358
00:14:25,566 --> 00:14:27,600
um, my world's complete. 
(laughs)

359
00:14:27,600 --> 00:14:29,633
♪ ♪

360
00:14:35,033 --> 00:14:36,700
>> NARRATOR: 
From Weston, Connecticut,

361
00:14:36,700 --> 00:14:39,833
we make our way north 
to beautiful Hartford, Vermont.

362
00:14:41,666 --> 00:14:43,566
Here we find 
Gesine Bullock-Prado,

363
00:14:43,566 --> 00:14:45,933
baker, cookbook author.

364
00:14:45,933 --> 00:14:48,666
She also runs 
her own baking school here,

365
00:14:48,666 --> 00:14:50,200
Sugar Glider Kitchen.

366
00:14:50,200 --> 00:14:53,066
Gesine settled here 
after leaving a career

367
00:14:53,066 --> 00:14:55,533
as a successful movie producer 
in Hollywood,

368
00:14:55,533 --> 00:14:58,466
where she worked 
with her sister Sandra Bullock.

369
00:14:58,466 --> 00:15:02,200
Now she's found her true 
calling and home in New England,

370
00:15:02,200 --> 00:15:06,333
in a former tavern 
built in 1794.

371
00:15:06,333 --> 00:15:07,766
>> I fell in love with Vermont

372
00:15:07,766 --> 00:15:10,433
when my husband took me 
to New Hampshire, of all places,

373
00:15:10,433 --> 00:15:12,833
for a football game-- 
he went to Dartmouth College.

374
00:15:12,833 --> 00:15:14,400
And then he drove me across the 
Ledyard Bridge,

375
00:15:14,400 --> 00:15:17,500
which goes across the 
Connecticut River into Vermont,

376
00:15:17,500 --> 00:15:19,300
and I just...

377
00:15:19,300 --> 00:15:21,800
I sat up a little and I went, 
"Wait.

378
00:15:21,800 --> 00:15:24,400
This, it feels different, 
this feels like home."

379
00:15:24,400 --> 00:15:27,333
You can see that church steeple 
as you crest a hill.

380
00:15:27,333 --> 00:15:29,766
I was, like, "This is it, 
this is where I want to live."

381
00:15:29,766 --> 00:15:31,566
Amy, welcome!

382
00:15:31,566 --> 00:15:33,233
I'm so glad to have you here,

383
00:15:33,233 --> 00:15:34,666
and I'm sorry it's so cold. 
>> TRAVERSO: Well,

384
00:15:34,666 --> 00:15:36,100
I have to say, 
looking at this place,

385
00:15:36,100 --> 00:15:37,333
I mean, if you were looking for

386
00:15:37,333 --> 00:15:40,000
a New England experience 
when you moved here,

387
00:15:40,000 --> 00:15:41,566
you have got it with this space. 
>> (laughing)

388
00:15:41,566 --> 00:15:43,333
And then there's cake inside. 
>> TRAVERSO: That's so great.

389
00:15:43,333 --> 00:15:45,533
Well, let's go make cake.

390
00:15:45,533 --> 00:15:47,566
>> We are making 
a cake I developed.

391
00:15:47,566 --> 00:15:49,233
It is both American and German.

392
00:15:49,233 --> 00:15:52,100
So it has this lovely streusel 
in the middle,

393
00:15:52,100 --> 00:15:54,033
and then, 
in the middle of those layers,

394
00:15:54,033 --> 00:15:55,433
I put 
German chocolate cake filling,

395
00:15:55,433 --> 00:15:57,666
because, I mean, come on, 
get over it, it's delicious.

396
00:15:57,666 --> 00:15:58,900
>> TRAVERSO: That's so cool! 
>> And then, outside,

397
00:15:58,900 --> 00:16:00,133
caramel buttercream.

398
00:16:00,133 --> 00:16:02,166
I just butter 
the bottom of the pan.

399
00:16:02,166 --> 00:16:03,500
>> TRAVERSO: 
Okay, I'll do that.

400
00:16:03,500 --> 00:16:04,766
Now, you talked about 
your German background.

401
00:16:04,766 --> 00:16:06,333
Tell me a little bit more 
about that.

402
00:16:06,333 --> 00:16:09,400
>> Well, my mom was German. 
She was a great baker.

403
00:16:09,400 --> 00:16:13,233
And we would spend 
half of the year in Germany.

404
00:16:13,233 --> 00:16:16,533
So, I have kind of the 
German cake culture in my blood.

405
00:16:16,533 --> 00:16:19,733
>> TRAVERSO: Right. 
>> And I have American Oreos

406
00:16:19,733 --> 00:16:21,600
streaming through 
my system, as well.

407
00:16:21,600 --> 00:16:24,200
>> TRAVERSO: (laughs) 
>> This is a combination

408
00:16:24,200 --> 00:16:25,466
of granulated sugar... 
>> TRAVERSO: Okay.

409
00:16:25,466 --> 00:16:26,933
>> ...brown sugar, 
and some maple sugar.

410
00:16:26,933 --> 00:16:28,066
>> TRAVERSO: 
Ooh, nice.

411
00:16:30,233 --> 00:16:32,766
(mixer whirring)

412
00:16:32,766 --> 00:16:36,400
>> So, while we wait, 
we can start cracking eggs.

413
00:16:36,400 --> 00:16:39,000
So, a nice firm whack 
on the table,

414
00:16:39,000 --> 00:16:41,100
and then you got your egg.

415
00:16:41,100 --> 00:16:43,333
>> TRAVERSO: Okay, so I've got 
all the eggs in here now.

416
00:16:43,333 --> 00:16:44,566
>> Yes.

417
00:16:44,566 --> 00:16:45,733
So, this is looking 
much better, right?

418
00:16:45,733 --> 00:16:48,200
Fluffy, lighter.

419
00:16:48,200 --> 00:16:50,466
And we can add our first egg. 
>> TRAVERSO: Oh, boy, okay.

420
00:16:50,466 --> 00:16:54,000
Now, outside of the kitchen, 
are you a patient person?

421
00:16:54,000 --> 00:16:56,500
>> No. 
>> TRAVERSO: (laughs)

422
00:16:56,500 --> 00:16:58,266
So this 
is good discipline for you.

423
00:16:58,266 --> 00:17:00,600
>> Well, this is 
what I love about baking,

424
00:17:00,600 --> 00:17:02,100
is that in order to do it right,

425
00:17:02,100 --> 00:17:04,133
you have to be patient. 
>> TRAVERSO: Mm-hmm.

426
00:17:04,133 --> 00:17:07,033
>> A lot of people will laugh.

427
00:17:07,033 --> 00:17:10,133
It is scientifically shown 
to be a stress reducer.

428
00:17:10,133 --> 00:17:12,400
I would rather do this 
than sit and meditate, any day.

429
00:17:12,400 --> 00:17:15,166
And the smells are better. 
>> TRAVERSO: (laughs)

430
00:17:15,166 --> 00:17:17,033
>> Now it's time to add 
the flour mixture

431
00:17:17,033 --> 00:17:18,366
and our buttermilk mixture.

432
00:17:18,366 --> 00:17:20,066
Create a funnel-- 
I can even turn on the mixer...

433
00:17:20,066 --> 00:17:21,266
>> TRAVERSO: 
Is this how you do it?

434
00:17:21,266 --> 00:17:22,266
>> Yes, I create a funnel.

435
00:17:22,266 --> 00:17:23,600
So, if you hit the paddle

436
00:17:23,600 --> 00:17:25,466
as it's going, 
you're not gonna harm anything.

437
00:17:25,466 --> 00:17:27,166
>> TRAVERSO: Right. 
>> And you're actually going to

438
00:17:27,166 --> 00:17:28,200
get in the bowl,

439
00:17:28,200 --> 00:17:29,400
because, more often than not,

440
00:17:29,400 --> 00:17:32,400
I'm ready to put my batter 
in the cake pan,

441
00:17:32,400 --> 00:17:34,666
and then I look down 
behind the mixer,

442
00:17:34,666 --> 00:17:36,966
I'm, like, "Oh, half of my flour

443
00:17:36,966 --> 00:17:38,733
is on the bench." 
>> TRAVERSO: (laughs)

444
00:17:38,733 --> 00:17:39,900
(mixer stops)

445
00:17:39,900 --> 00:17:41,300
>> We're just 
gonna eyeball this.

446
00:17:41,300 --> 00:17:42,666
>> TRAVERSO: Okay. 
>> Because we're being a little

447
00:17:42,666 --> 00:17:43,666
crazy today. 
>> TRAVERSO: Okay.

448
00:17:43,666 --> 00:17:45,033
>> This is how I go crazy.

449
00:17:45,033 --> 00:17:46,366
>> TRAVERSO: 
We're going wild!

450
00:17:46,366 --> 00:17:47,866
>> This is what happens 
when you live in Vermont.

451
00:17:47,866 --> 00:17:49,900
You go crazy 
by not weighing your batter.

452
00:17:49,900 --> 00:17:51,400
>> TRAVERSO: So, we're just 
trying to get an even...

453
00:17:51,400 --> 00:17:52,933
>> Even layer.

454
00:17:52,933 --> 00:17:55,466
This is the streusel, 
which is toasted pecans,

455
00:17:55,466 --> 00:17:56,966
some brown sugar, 
and some cinnamon,

456
00:17:56,966 --> 00:17:59,200
just in a food processor.

457
00:17:59,200 --> 00:18:01,666
>> TRAVERSO: Yes. 
>> For the top bit of batter,

458
00:18:01,666 --> 00:18:02,866
I put it into a piping bag.

459
00:18:02,866 --> 00:18:04,866
This is kind, a way 
of making sure

460
00:18:04,866 --> 00:18:07,566
that you don't 
pick up the streusel

461
00:18:07,566 --> 00:18:09,466
when you put the top layer on.

462
00:18:09,466 --> 00:18:13,166
>> TRAVERSO: How much does being 
in Vermont inspire your baking?

463
00:18:13,166 --> 00:18:16,666
>> It is such a pleasure being 
around so many local artisans.

464
00:18:16,666 --> 00:18:18,766
Seeing 
these gorgeous ingredients

465
00:18:18,766 --> 00:18:21,033
and using them 
every day

466
00:18:21,033 --> 00:18:23,700
makes baking more of a joy 
than it already is.

467
00:18:23,700 --> 00:18:24,700
>> TRAVERSO: 
That's great.

468
00:18:24,700 --> 00:18:26,200
>> And now, into the oven.

469
00:18:26,200 --> 00:18:28,566
>> TRAVERSO: Yay. 
>> 350, depending on your oven.

470
00:18:28,566 --> 00:18:30,500
>> TRAVERSO: Right. 
>> For about 30 to 35 minutes.

471
00:18:30,500 --> 00:18:32,000
>> TRAVERSO: 
Okay.

472
00:18:32,000 --> 00:18:34,433
So these have been baked.

473
00:18:34,433 --> 00:18:35,700
>> And cooled.

474
00:18:35,700 --> 00:18:36,966
>> TRAVERSO: 
Okay, so what's the next step?

475
00:18:38,000 --> 00:18:44,833
>> I first pipe around the 
perimeter of the first layer.

476
00:18:44,833 --> 00:18:46,233
And the filling 
that we have is our

477
00:18:46,233 --> 00:18:47,300
German chocolate yumminess. 
>> TRAVERSO: Oh, God,

478
00:18:47,300 --> 00:18:48,566
that looks so good.

479
00:18:49,833 --> 00:18:52,066
>> And the second layer 
goes straight on top,

480
00:18:52,066 --> 00:18:54,233
and then 
do the same thing again.

481
00:18:54,233 --> 00:18:58,766
♪ ♪

482
00:18:58,766 --> 00:19:02,100
Now the third layer and 
last layer goes on top.

483
00:19:02,100 --> 00:19:03,700
>> TRAVERSO: 
Oh, that's so nice and tall.

484
00:19:03,700 --> 00:19:06,866
>> And, again-- 
I know, I love tall cakes.

485
00:19:06,866 --> 00:19:09,133
Whoo! 
>> TRAVERSO: (laughs)

486
00:19:10,266 --> 00:19:13,366
Oh, that's so nice. 
>> You go all the way around.

487
00:19:13,366 --> 00:19:16,000
♪ ♪

488
00:19:16,000 --> 00:19:17,700
>> TRAVERSO: 
That is pretty.

489
00:19:17,700 --> 00:19:18,900
>> It's looking great.

490
00:19:18,900 --> 00:19:20,966
It'll refrigerate 
for, like, ten minutes.

491
00:19:20,966 --> 00:19:22,200
And then we can finish it up,

492
00:19:22,200 --> 00:19:23,500
and we can party. 
>> TRAVERSO: Great.

493
00:19:23,500 --> 00:19:25,733
>> And eat some cake.

494
00:19:25,733 --> 00:19:27,166
>> TRAVERSO: All right. 
>> Are you ready?

495
00:19:27,166 --> 00:19:28,700
>> TRAVERSO: I can't wait, I'm 
so-- yeah! I can't, yeah.

496
00:19:28,700 --> 00:19:30,366
>> Okay-- one thing 
I'm not good at with cakes

497
00:19:30,366 --> 00:19:33,200
is cutting 
a straight line through a cake.

498
00:19:33,200 --> 00:19:34,466
(both laugh)

499
00:19:34,466 --> 00:19:36,300
I think it's because 
I'm cutting into my cake

500
00:19:36,300 --> 00:19:37,333
that's upsetting me... 
>> TRAVERSO: Right.

501
00:19:37,333 --> 00:19:39,833
>> So I go sideways.

502
00:19:39,833 --> 00:19:42,100
Prayer. 
>> TRAVERSO: Look how gorgeous.

503
00:19:42,100 --> 00:19:43,166
>> You got it?

504
00:19:43,166 --> 00:19:45,300
>> TRAVERSO: 
It's so beautiful.

505
00:19:45,300 --> 00:19:48,166
That swirl of streusel 
is amazing.

506
00:19:48,166 --> 00:19:49,666
I'm gonna taste this.

507
00:19:49,666 --> 00:19:51,300
>> Yeah, get in, get in there.

508
00:19:51,300 --> 00:19:54,533
♪ ♪

509
00:19:54,533 --> 00:19:56,233
>> TRAVERSO: 
Mmm.

510
00:19:57,500 --> 00:19:58,766
Oh, that's so good.

511
00:19:58,766 --> 00:19:59,966
This is amazing.

512
00:19:59,966 --> 00:20:01,266
>> Well, thank you 
for baking with me,

513
00:20:01,266 --> 00:20:03,500
because I always love 
to make a big, tall cake

514
00:20:03,500 --> 00:20:04,933
for people I like. 
>> TRAVERSO: (laughs)

515
00:20:04,933 --> 00:20:06,300
Well, thank you 
for all the techniques.

516
00:20:06,300 --> 00:20:08,700
My cake baking 
is forever changed

517
00:20:08,700 --> 00:20:10,133
after learning these techniques.

518
00:20:10,133 --> 00:20:11,600
I thank you for having us.

519
00:20:15,333 --> 00:20:17,033
♪ ♪

520
00:20:17,033 --> 00:20:20,100
>> NARRATOR: Next, we travel 
east to discover the beauty of

521
00:20:20,100 --> 00:20:22,033
the Maine Island Trails

522
00:20:22,033 --> 00:20:24,600
that span 
the entire coast of Maine.

523
00:20:24,600 --> 00:20:26,766
♪ ♪

524
00:20:33,333 --> 00:20:36,733
>> I first discovered 
the Maine Island Trail...

525
00:20:36,733 --> 00:20:39,600
I can't even remember 
how long ago it was.

526
00:20:39,600 --> 00:20:41,233
The trail really discovered me.

527
00:20:41,233 --> 00:20:44,266
>> What the Maine Island Trail 
has done is opened up

528
00:20:44,266 --> 00:20:46,333
some of the most 
beautiful pieces of land,

529
00:20:46,333 --> 00:20:49,066
the most beautiful environments, 
to everybody.

530
00:20:49,066 --> 00:20:50,900
So anybody can get in a kayak

531
00:20:50,900 --> 00:20:52,266
or a sailboat or some boat

532
00:20:52,266 --> 00:20:54,800
and get out here 
and enjoy these places.

533
00:20:54,800 --> 00:20:57,266
>> We like to think that it 
has something for everyone.

534
00:20:57,266 --> 00:21:00,633
>> I'm pretty sure there's 
ocean water in my vein.

535
00:21:02,800 --> 00:21:05,633
>> The Maine Island Trail 
is a water trail from Kittery

536
00:21:05,633 --> 00:21:07,666
up to Lubec.

537
00:21:07,666 --> 00:21:08,833
The trail was the brainchild

538
00:21:08,833 --> 00:21:11,766
of a gentleman 
named Dave Getchell, Sr.

539
00:21:11,766 --> 00:21:13,966
He had been 
exploring the islands

540
00:21:13,966 --> 00:21:15,400
off of the coast of Maine.

541
00:21:15,400 --> 00:21:17,933
If MITA, 
Maine Island Trail Association,

542
00:21:17,933 --> 00:21:21,300
created the dots that people 
could go island to island

543
00:21:21,300 --> 00:21:23,066
and create their own route.

544
00:21:23,066 --> 00:21:25,233
The original islands 
on the Maine Island Trail

545
00:21:25,233 --> 00:21:26,800
were all state property.

546
00:21:26,800 --> 00:21:29,133
And very quickly, 
private parties

547
00:21:29,133 --> 00:21:32,766
began to express interest 
in being part of the trail.

548
00:21:32,766 --> 00:21:34,966
Within a few years, 
the number of private islands

549
00:21:34,966 --> 00:21:37,533
eclipsed the number 
of public islands.

550
00:21:37,533 --> 00:21:39,566
>> My name is Alicia Heyburn,

551
00:21:39,566 --> 00:21:41,933
and I am a member 
of the board of trustees

552
00:21:41,933 --> 00:21:43,600
for the 
Maine Island Trail Association.

553
00:21:43,600 --> 00:21:47,800
My family has an island 
that is part of the trail

554
00:21:47,800 --> 00:21:50,200
that was this asset that we had

555
00:21:50,200 --> 00:21:53,600
that my family was really 
excited to be able to share.

556
00:21:53,600 --> 00:21:55,966
Every year, we get 
a beautiful report,

557
00:21:55,966 --> 00:21:58,233
based on the logbooks 
on the islands,

558
00:21:58,233 --> 00:21:59,533
of how many 
people visited,

559
00:21:59,533 --> 00:22:01,633
what the comments were 
that they left behind,

560
00:22:01,633 --> 00:22:03,766
which just is reinforcing

561
00:22:03,766 --> 00:22:07,033
the sense 
of reciprocity and generosity.

562
00:22:07,033 --> 00:22:08,433
>> So if you're looking 
for your first experience

563
00:22:08,433 --> 00:22:09,833
on the Maine Island Trail,

564
00:22:09,833 --> 00:22:11,133
you can look up a guide,

565
00:22:11,133 --> 00:22:13,200
of which there are many 
all along the coast.

566
00:22:13,200 --> 00:22:14,666
And then there are 
outfitters, as well,

567
00:22:14,666 --> 00:22:15,900
who will rent you equipment.

568
00:22:15,900 --> 00:22:17,000
And often, the guides

569
00:22:17,000 --> 00:22:18,300
are working with the outfitters,

570
00:22:18,300 --> 00:22:20,100
so you get both in one.

571
00:22:20,100 --> 00:22:21,733
>> I'm Zack Anchors.

572
00:22:21,733 --> 00:22:24,900
I'm owner of Portland Paddle, 
a sea kayaking company

573
00:22:24,900 --> 00:22:27,233
that offers guided trips 
on the coast of Maine.

574
00:22:27,233 --> 00:22:31,233
I fell in love with the ocean 
when I was a little kid,

575
00:22:31,233 --> 00:22:33,333
and my dad started sea kayaking

576
00:22:33,333 --> 00:22:35,133
and took me along with him.

577
00:22:35,133 --> 00:22:38,400
And we went on these camping 
trips on the Maine Island Trail.

578
00:22:38,400 --> 00:22:41,700
We just camped on all 
these magical little islands.

579
00:22:41,700 --> 00:22:42,933
You know, being able 
to just, like,

580
00:22:42,933 --> 00:22:44,633
have a whole island 
to yourself is...

581
00:22:44,633 --> 00:22:46,933
(inhales deeply): 
...like a dream come true.

582
00:22:46,933 --> 00:22:51,300
I'm Suzanne Blackburn, 
and I'm a sea kayak guide.

583
00:22:51,300 --> 00:22:52,600
Work for Portland Paddle.

584
00:22:52,600 --> 00:22:56,433
So, I started 
whitewater kayaking in 1980

585
00:22:56,433 --> 00:22:59,966
and then transitioned 
to sea kayaking in 1996.

586
00:22:59,966 --> 00:23:02,966
So, I've been at it for a while.

587
00:23:02,966 --> 00:23:05,366
But I think most of us, 
if not all of us, feel a,

588
00:23:05,366 --> 00:23:08,533
a responsibility 
to be stewards of the islands

589
00:23:08,533 --> 00:23:10,500
and stewards of the environment.

590
00:23:10,500 --> 00:23:13,833
The coast of Maine offers 
such a variety of conditions:

591
00:23:13,833 --> 00:23:16,300
everywhere from something 
that a beginner kayaker

592
00:23:16,300 --> 00:23:18,300
would be really comfortable in,

593
00:23:18,300 --> 00:23:21,033
to conditions 
where more advanced kayakers

594
00:23:21,033 --> 00:23:23,133
can definitely 
challenge themselves.

595
00:23:23,133 --> 00:23:24,633
Spring through the fall,

596
00:23:24,633 --> 00:23:26,133
the angle 
of the light on the water

597
00:23:26,133 --> 00:23:27,966
is just really spectacular.

598
00:23:27,966 --> 00:23:29,666
It's just gorgeous.

599
00:23:29,666 --> 00:23:31,533
So, one of the things 
that's really unique

600
00:23:31,533 --> 00:23:35,133
about the coast of Maine 
and the Maine Island Trail

601
00:23:35,133 --> 00:23:38,500
is that we have hundreds, 
if not thousands,

602
00:23:38,500 --> 00:23:40,100
of barrier islands.

603
00:23:40,100 --> 00:23:43,866
So, all along the coast, there 
are really well-protected routes

604
00:23:43,866 --> 00:23:47,333
that give you a chance to see a 
lot of sea life and experience

605
00:23:47,333 --> 00:23:49,333
the ocean without exposing you

606
00:23:49,333 --> 00:23:53,033
to really big ocean swells 
and ocean wind and waves.

607
00:23:53,033 --> 00:23:56,500
>> I see my job as just bringing 
people out into this environment

608
00:23:56,500 --> 00:23:59,100
that's so amazing 
and so beautiful.

609
00:23:59,100 --> 00:24:02,133
The environment, it really does 
most of the work for me.

610
00:24:02,133 --> 00:24:03,866
>> So, there's a poem that says

611
00:24:03,866 --> 00:24:05,433
that once 
you've slept on an island,

612
00:24:05,433 --> 00:24:07,000
you'll never be the same.

613
00:24:07,000 --> 00:24:08,866
It's almost like 
a tiny little planet

614
00:24:08,866 --> 00:24:11,800
that is all yours 
for a short period of time.

615
00:24:11,800 --> 00:24:15,100
And, and that's really what the 
Maine Island Trail is all about.

616
00:24:17,333 --> 00:24:20,200
>> NARRATOR: 
For exclusive video, recipes,

617
00:24:20,200 --> 00:24:22,366
travel ideas, 
tips from the editors,

618
00:24:22,366 --> 00:24:25,400
and access to the  Weekends 
 With Yankee  digital magazine,

619
00:24:25,400 --> 00:24:27,833
go to 
weekendswithyankee.com

620
00:24:27,833 --> 00:24:31,033
and follow us on social media, 
@yankeemagazine.

621
00:24:33,600 --> 00:24:34,866
Yankee  magazine,

622
00:24:34,866 --> 00:24:36,866
the inspiration 
for the television series,

623
00:24:36,866 --> 00:24:39,966
provides recipes, 
feature articles,

624
00:24:39,966 --> 00:24:43,700
and the best of New England from 
the people who know it best.

625
00:24:43,700 --> 00:24:45,766
Six issues for $10.

626
00:24:45,766 --> 00:24:50,000
Call 1-800-221-8154.

627
00:24:50,000 --> 00:24:51,366
Credit cards accepted.

628
00:24:51,366 --> 00:24:53,766
>> Major funding provided by...

629
00:24:53,766 --> 00:24:56,766
♪ ♪

630
00:25:08,833 --> 00:25:11,966
>> Massachusetts is home 
to a lot of firsts:

631
00:25:11,966 --> 00:25:14,466
The first public park 
in America,

632
00:25:14,466 --> 00:25:16,600
the first fried clams,

633
00:25:16,600 --> 00:25:19,133
the first university in America,

634
00:25:19,133 --> 00:25:21,433
the first basketball game.

635
00:25:21,433 --> 00:25:23,800
What's first for you?

636
00:25:23,800 --> 00:25:25,800
(birds chirping)

637
00:25:25,800 --> 00:25:29,800
♪ ♪

638
00:25:33,833 --> 00:25:38,233
>> Series funding provided 
by the Vermont Country Store,

639
00:25:38,233 --> 00:25:41,200
the purveyors of 
the practical and hard-to-find

640
00:25:41,200 --> 00:25:42,566
since 1946.

641
00:25:43,800 --> 00:25:45,166
>> The Barn Yard,

642
00:25:45,166 --> 00:25:47,866
builders of timber-frame 
barns and garages.

643
00:25:48,833 --> 00:25:51,166
>> And by American Cruise Lines,

644
00:25:51,166 --> 00:25:53,833
exploring the historic shores 
of New England.

645
00:25:53,833 --> 00:26:03,866
♪ ♪