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>> NARRATOR: This week on 
 Weekends with Yankee,

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senior food editor 
Amy Traverso

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explores a popular 
foodie destination--

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Biddeford, Maine.

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She begins the day 
at the Lincoln Hotel,

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a recently opened luxury hotel 
whose setting reflects

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the town's 
industrial heritage.

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Next, Amy visits two gems in 
Biddeford's growing food scene--

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Time and Tide, one of 
the best roasters in Maine,

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and the seafood restaurant 
Fish and Whistle

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for an unforgettable 
fish chowder.

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>> AMY TRAVERSO: I mean, this is 
coming together so quickly.

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It's such 
an easy weeknight meal.

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You could make it any anytime.

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>> NARRATOR: Finally, 
she stops in at Rabelais

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for a closer look at

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some historic 
American cookbooks.

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>> Cookbooks 
become records of a family.

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People write down... 
>> TRAVERSO: Mm-hmm, yes.

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>> Who honed this, 
and then they pass it

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to the next generation 
and the next generation.

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>> NARRATOR: Next we head west 
to Charlotte, Vermont,

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where adventurer Richard Wiese 
explores Earthkeep,

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an innovative 
farming collective,

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where he meets 
a shrimp farmer

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and a hemp grower.

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>> We can reconnect 
people with the land

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in a way that's healthy for them 
and healthy for the land.

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>> NARRATOR: 
Richard also takes a tour of

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the Vermont Malthouse

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and enjoys a craft beer tasting.

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>> WIESE: You have created just 
world-class malts.

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I mean, these are really... 
would stand up to

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anywhere in the world.

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>> NARRATOR: 
Finally, it's off to

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Nantucket, Massachusetts, 
to pay a visit to

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the famed weaving studio 
Nantucket Looms.

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The history of 
weavers is a storied one,

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and for more than 50 years, 
Nantucket Looms

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has kept the traditions of this 
important art form alive.

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>> We feel lucky.

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All of us feel lucky

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to learn this craft.

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It's very, very, very rewarding 
to be a maker.

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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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♪ ♪

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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 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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>> TRAVERSO: 
I'm at the Lincoln Hotel

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in Biddeford, Maine,

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which is just south of Portland.

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And to me, this is pretty much 
the premier example

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of a New England mill town 
revival.

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And a lot of 
that revival seems to be

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coming out of the food world.

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They're winning national 
awards here all the time.

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But first I want to 
talk to Rebecca Johns,

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who's the general manager of 
this hotel,

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which opened only recently.

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Hey, Rebecca. 
>> Hi.

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>> TRAVERSO: It's so nice to 
see you.

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>> Welcome to the Lincoln. 
>> TRAVERSO: Thank you so much.

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>> So nice to meet you.

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>> TRAVERSO: I am 
so excited to be in this city.

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It is... I've been 
just hearing about it so much.

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Like-- 
and I've been here before,

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but it feels like 
even since my last visit,

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there have been so many

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noteworthy openings... 
>> Yeah.

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>> TRAVERSO: 
Including this place.

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>> Right, including here. 
>> TRAVERSO: Yeah.

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>> I can't wait 
to show it to you.

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>> TRAVERSO: Yeah, great.

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I'll follow you. 
>> Okay. Off we go.

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>> TRAVERSO: Okay. 
>> All right.

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We have these 
beautiful mill buildings

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that were just

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waiting to be, to be occupied...

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>> TRAVERSO: Right. 
>> And transformed.

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>> TRAVERSO: Right. 
>> When this building was built

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in the mid-1800s,

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this was the center... 
>> TRAVERSO: Yeah.

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>> Of production, of weaving... 
>> TRAVERSO: Mm-hmm.

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>> ...And of commerce, 
and now,

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here we come back,

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bringing people back in again... 
>> TRAVERSO: Right.

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>> As the center of 
the community.

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Several years ago 
in the middle of town...

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>> TRAVERSO: Right. 
>> There was an incinerator,

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essentially keeping people

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away from the town.

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A place where 
people didn't want to go.

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>> TRAVERSO: Right. 
>> And so, once that was gone,

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businesses started coming

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one after the other,

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and then the word got out, 
and, you know,

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now we just have this 
growing creative community.

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The Palace Diner is

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a perfect example. 
>> TRAVERSO: Right.

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>> They occupied 
an old train car, you know,

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and had recognition there. 
>> TRAVERSO: Yeah.

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>> And then 
one thing led to another,

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and people were like, 
"Oh, people are going there."

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>> TRAVERSO: Yeah. 
>> They're going there for food.

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>> TRAVERSO: Yeah. 
>> So it's very cool.

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>> TRAVERSO: All right, well, 
I've got a big day tomorrow...

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>> Yeah. 
>> TRAVERSO: I'm very excited.

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>> Excellent. 
>> TRAVERSO: And I'm also

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really excited to see my room. 
>> Good, absolutely.

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>> TRAVERSO: So, 
why don't we head there?

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I'll follow you. 
>> Awesome.

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>> TRAVERSO: Okay, great. 
>> All right, let's go.

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♪ ♪

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>> TRAVERSO: Hi there.

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>> Hi. 
>> Hi.

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>> TRAVERSO: 
You must be Jon and Briana.

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>> Yes. 
>> We are.

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>> TRAVERSO: 
Nice to meet you, I'm Amy.

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>> It's great to meet you, 
thanks for coming by.

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>> Nice to meet you. 
>> TRAVERSO: Thank you so much.

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Your coffee is legendary

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and I would love to try some.

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>> Yes. 
>> Yeah.

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>> TRAVERSO: So give me a

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signature drink idea. 
>> All right,

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we're going to give you

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a pistachio latte.

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>> TRAVERSO: I love pistachio. 
>> Oat milk?

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>> TRAVERSO: 
Yes, oat milk, thank you.

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>> Got it. 
>> TRAVERSO: I love it.

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>> We bring coffee from

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at least 
seven different countries

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around the world. 
>> TRAVERSO: Uh-huh.

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>> We have a production facility

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in one of the mill buildings. 
>> TRAVERSO: Uh-huh.

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>> We do all of 
the production there.

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We can have a capacity of 
600 pounds a day.

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>> TRAVERSO: Well, I mean,

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the results are amazing. 
(laughs)

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>> Oh, great. 
>> TRAVERSO: I'm loving this.

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>> Thank you so much.

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>> TRAVERSO: 
I know you're very active

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in sort of promoting the town.

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Can you tell me 
a little bit about that?

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>> Yeah. 
In January this year,

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I joined the board of

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Heart of Biddeford... 
>> TRAVERSO: Uh-huh.

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>> ...Which is our local

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Main Street America 
organization.

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And actually, 
our board president

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is right over there. 
>> TRAVERSO: Oh, my gosh.

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>> Come over! 
>> TRAVERSO: Hi.

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>> Hi, how are you? 
>> TRAVERSO: Wow,

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that's really cool... 
Hi, I'm Amy,

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so nice to meet you.

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>> So, I moved here 
seven years ago,

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and when I came, 
there were probably

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about 20 empty storefronts.

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>> TRAVERSO: Right. 
>> All of a sudden, we don't--

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I don't think we have any. 
(laughs)

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>> TRAVERSO: That's amazing. 
>> I think...

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>> Not many. 
>> TRAVERSO: Amazing.

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>> We're really lucky

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to have all of this space.

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>> When we were looking for

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a production facility for

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our coffee roaster side 
of our business...

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>> TRAVERSO: Right. 
>> The mill was

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so important in that... 
>> TRAVERSO: Right.

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>> Because we could get 
a certain amount of space

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at a really affordable rate, 
and, like, we can walk there.

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>> TRAVERSO: Amazing. 
>> It's a five-minute walk

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from our café,

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and that makes 
everything a lot easier.

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>> TRAVERSO: Yeah.

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Thank you 
for such a great start

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to this amazing day. 
>> Thank you.

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>> TRAVERSO: And just 
for everything you've done

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for this town.

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♪ ♪

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Hey, Kate.

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>> Hi, Amy, how are you?

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>> TRAVERSO: I'm so excited, 
actually, to be here.

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I've heard so many raves about 
Fish and Whistle

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and it's been what,

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less than a year 
that you've been open?

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>> Yep. 
My husband, Jason, and I

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opened in June of this year.

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>> TRAVERSO: Hey, Jason. 
>> Hi, how are you?

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>> TRAVERSO: How are you? 
Oh, my God.

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(gasps) 
This looks so good.

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Okay, so,

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it goes without saying, 
perhaps,

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that this is a restaurant

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that specializes in 
fish and chips, right?

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>> Yeah. 
>> Yes.

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>> TRAVERSO: 
Both of you were chefs at

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some of Portland's 
best restaurants, right?

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>> Yeah. 
>> TRAVERSO: Over the years?

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So you were living here

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and commuting up to Portland? 
>> Right.

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>> Yeah. To Portland, even 
to Brunswick...

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>> TRAVERSO: Oh, okay. yeah. 
>> For a bunch of years.

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And yeah, 
we've lived down here

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for almost a decade now. 
>> Yeah.

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>> And we really 
love the community

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and wanted to be a little bit 
more involved down here.

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>> TRAVERSO: Right. 
>> Commute less and just

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kind of integrate ourselves. 
>> Yeah.

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>> TRAVERSO: 
All right, well, I can't bear

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to stare at this anymore. 
(laughs)

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I've got to take a bite. 
>> Yeah.

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>> TRAVERSO: Now, how do you 
eat your fish and chips?

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Because there's tartar sauce, 
there's vinegar...

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>> I like all the ways.

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>> TRAVERSO: All the ways. 
>> Yeah.

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>> TRAVERSO: 
Well, I'm going to try...

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>> We're fans of tartar 
around here.

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>> TRAVERSO: Yeah, I love it.

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That's amazing.

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I've never had better 
fish and chips.

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So, we're going to do 
your famous fish chowder,

246
00:08:24,166 --> 00:08:25,466
is that right? 
>> Yeah.

247
00:08:25,466 --> 00:08:27,433
>> TRAVERSO: So, 
how do we get started here?

248
00:08:27,433 --> 00:08:28,500
>> All right. 
We're going to

249
00:08:28,500 --> 00:08:29,700
render some bacon. 
>> TRAVERSO: Mm,

250
00:08:29,700 --> 00:08:31,133
always a good start. 
>> In butter.

251
00:08:31,133 --> 00:08:32,233
>> TRAVERSO: Okay.

252
00:08:32,233 --> 00:08:33,600
>> So onions first...

253
00:08:34,933 --> 00:08:36,200
Then garlic.

254
00:08:36,200 --> 00:08:37,633
If this was a tomato sauce 
or something,

255
00:08:37,633 --> 00:08:39,000
it would be more 
important, the order of

256
00:08:39,000 --> 00:08:40,766
the garlic and onion. 
>> TRAVERSO: Right. Right.

257
00:08:40,766 --> 00:08:42,033
>> But with this, 
all at the same time is great.

258
00:08:42,033 --> 00:08:43,033
>> TRAVERSO: 
They can just go in together.

259
00:08:43,033 --> 00:08:44,333
>> Adding some salt up front

260
00:08:44,333 --> 00:08:46,133
to pull moisture out.

261
00:08:46,133 --> 00:08:47,533
>> TRAVERSO: So we've 
got these potatoes here, right?

262
00:08:47,533 --> 00:08:48,600
>> So the potatoes, 
I like to wait to cut till

263
00:08:48,600 --> 00:08:49,700
the last minute. 
>> TRAVERSO: Okay.

264
00:08:49,700 --> 00:08:51,100
>> The starch from the potato

265
00:08:51,100 --> 00:08:52,300
will thicken it just a little. 
>> TRAVERSO: Right.

266
00:08:52,300 --> 00:08:53,533
>> And if you cut them 
ahead of time

267
00:08:53,533 --> 00:08:55,100
and put them 
on water or something...

268
00:08:55,100 --> 00:08:56,366
>> TRAVERSO: Right. 
>> You'd be taking

269
00:08:56,366 --> 00:08:57,700
all that starch away, so. 
>> TRAVERSO: Right.

270
00:08:57,700 --> 00:09:00,233
All right, you've got 
rosemary and thyme?

271
00:09:00,233 --> 00:09:01,233
>> Yeah. 
>> TRAVERSO: Okay.

272
00:09:01,233 --> 00:09:02,333
>> A teaspoon and a half 
of each.

273
00:09:02,333 --> 00:09:04,433
>> TRAVERSO: Okay. 
>> Chopped up.

274
00:09:04,433 --> 00:09:07,466
So once the herbs have 
a little time to meld with

275
00:09:07,466 --> 00:09:08,700
the onions and garlic... 
>> TRAVERSO: Uh-huh.

276
00:09:08,700 --> 00:09:10,133
>> We add the clam juice. 
>> TRAVERSO: Okay,

277
00:09:10,133 --> 00:09:12,100
so this is a fish chowder, 
but you're using

278
00:09:12,100 --> 00:09:13,733
clam juice? 
>> Yeah.

279
00:09:13,733 --> 00:09:14,733
>> TRAVERSO: 
Tell me about that.

280
00:09:14,733 --> 00:09:15,966
>> I just really like

281
00:09:15,966 --> 00:09:18,100
the taste of clam, 
and clam chowder

282
00:09:18,100 --> 00:09:19,700
is such a big thing. 
>> TRAVERSO: Right.

283
00:09:19,700 --> 00:09:21,266
>> So it's kind of 
an homage to clam chowder.

284
00:09:21,266 --> 00:09:22,266
>> TRAVERSO: Right, so you get

285
00:09:22,266 --> 00:09:23,400
a little bit of both. 
>> Yeah.

286
00:09:23,400 --> 00:09:24,566
>> TRAVERSO: That's perfect. 
>> Yeah.

287
00:09:24,566 --> 00:09:26,200
>> TRAVERSO: Is this... 
>> That's cream.

288
00:09:26,200 --> 00:09:27,733
>> TRAVERSO: Cream.

289
00:09:27,733 --> 00:09:29,566
>> It's about half the amount 
of the clam stock.

290
00:09:29,566 --> 00:09:31,100
>> TRAVERSO: Okay.

291
00:09:31,100 --> 00:09:33,633
I mean, this is 
coming together so quickly.

292
00:09:33,633 --> 00:09:35,100
It's such 
an easy weeknight meal.

293
00:09:35,100 --> 00:09:36,533
You could make it anytime.

294
00:09:36,533 --> 00:09:38,200
>> So now we've got to 
cut the potatoes...

295
00:09:38,200 --> 00:09:39,433
>> TRAVERSO: Okay. 
>> ...And put them in there.

296
00:09:39,433 --> 00:09:41,766
>> TRAVERSO: 
And you're just, is this a dice?

297
00:09:41,766 --> 00:09:43,300
>> It's a dice, yeah. 
>> TRAVERSO: Yeah.

298
00:09:43,300 --> 00:09:45,733
>> About a... centimeter. 
>> TRAVERSO: Okay.

299
00:09:45,733 --> 00:09:48,933
And how long will 
these potatoes take to cook?

300
00:09:48,933 --> 00:09:50,100
>> Five minutes.

301
00:09:50,100 --> 00:09:51,466
>> TRAVERSO: 
Okay, so, I've almost

302
00:09:51,466 --> 00:09:52,733
forgotten about the fish.

303
00:09:52,733 --> 00:09:53,866
>> I know. 
(Traverso laughs)

304
00:09:53,866 --> 00:09:55,000
I always do it.

305
00:09:55,000 --> 00:09:56,000
>> TRAVERSO: But let's talk

306
00:09:56,000 --> 00:09:57,900
about white fish.

307
00:09:57,900 --> 00:09:59,000
So which ones would you

308
00:09:59,000 --> 00:10:00,333
recommend using? 
>> Pollock or hake.

309
00:10:00,333 --> 00:10:02,400
Honestly, we've been finding, 
for the price,

310
00:10:02,400 --> 00:10:04,233
the quality is better... 
>> TRAVERSO: Right.

311
00:10:04,233 --> 00:10:05,533
>> With pollock and hake,

312
00:10:05,533 --> 00:10:07,666
and those lesser-used

313
00:10:07,666 --> 00:10:09,533
or known varieties. 
>> TRAVERSO: Yeah.

314
00:10:09,533 --> 00:10:11,400
I can see that the chowder is 
really thickening

315
00:10:11,400 --> 00:10:13,700
with that potato starch. 
>> Yeah.

316
00:10:13,700 --> 00:10:15,366
So now it's time 
to add the fish.

317
00:10:15,366 --> 00:10:17,266
>> TRAVERSO: Okay. 
>> This is trimmed from

318
00:10:17,266 --> 00:10:19,066
fish that we've portioned 
for our fish and chips.

319
00:10:19,066 --> 00:10:20,633
>> TRAVERSO: Oh right, 
so you're being economical,

320
00:10:20,633 --> 00:10:22,233
you're using every bit.

321
00:10:22,233 --> 00:10:23,833
Nothing's wasted. 
>> Yep.

322
00:10:23,833 --> 00:10:25,300
>> TRAVERSO: That's awesome. 
>> Yeah.

323
00:10:25,300 --> 00:10:27,166
>> TRAVERSO: And 
that's going to cook up so fast.

324
00:10:27,166 --> 00:10:28,900
That's like... one minute? 
>> Maybe a minute, yeah.

325
00:10:28,900 --> 00:10:30,133
>> TRAVERSO: Yeah, okay.

326
00:10:30,133 --> 00:10:32,900
All right, 
I'm very excited about this.

327
00:10:32,900 --> 00:10:34,100
>> Dig in.

328
00:10:35,100 --> 00:10:36,266
Mm.

329
00:10:37,233 --> 00:10:38,700
Wow.

330
00:10:38,700 --> 00:10:41,000
(laughing): Bravo. 
>> Thank you, yeah.

331
00:10:41,000 --> 00:10:42,333
>> TRAVERSO: 
Thanks for letting me

332
00:10:42,333 --> 00:10:43,800
cook with you. 
>> Oh, thanks for coming, yeah.

333
00:10:43,800 --> 00:10:44,966
>> TRAVERSO: 
Yeah, and thanks for just

334
00:10:44,966 --> 00:10:46,600
making such good food. (laughs) 
>> Yeah.

335
00:10:47,566 --> 00:10:49,066
>> NARRATOR: Amy's next stop

336
00:10:49,066 --> 00:10:52,333
is Rabelais, 
for a closer look at

337
00:10:52,333 --> 00:10:54,200
some historic 
American cookbooks.

338
00:10:54,200 --> 00:10:55,666
>> TRAVERSO: 
I don't think anything

339
00:10:55,666 --> 00:10:59,500
brings, for me, 
sort of day-to-day history alive

340
00:10:59,500 --> 00:11:01,533
as much as 
historical cookbooks.

341
00:11:01,533 --> 00:11:02,633
Do you have that feeling?

342
00:11:02,633 --> 00:11:03,800
>> I do,

343
00:11:03,800 --> 00:11:05,300
and I think there are 
two sort of...

344
00:11:05,300 --> 00:11:07,266
you know, at least 
two big causes for that.

345
00:11:07,266 --> 00:11:08,866
One is that all of us eat...

346
00:11:08,866 --> 00:11:10,266
>> TRAVERSO: Right. 
>> So we're all connected

347
00:11:10,266 --> 00:11:11,866
to the subject matter.

348
00:11:11,866 --> 00:11:13,266
The second part of that,

349
00:11:13,266 --> 00:11:16,000
that makes them 
just really special is that,

350
00:11:16,000 --> 00:11:18,566
you know, 
cookbooks become records

351
00:11:18,566 --> 00:11:20,200
of a family. 
>> TRAVERSO: Mm-hmm.

352
00:11:20,200 --> 00:11:21,533
>> People write down 
who honed this...

353
00:11:21,533 --> 00:11:22,866
>> TRAVERSO: Yes. 
>> And then they passed it

354
00:11:22,866 --> 00:11:24,200
to the next generation, 
and the next generation.

355
00:11:24,200 --> 00:11:25,200
>> TRAVERSO: Yeah. 
>> So we interact

356
00:11:25,200 --> 00:11:26,300
with them differently.

357
00:11:26,300 --> 00:11:29,333
So this is 
the oldest book I have

358
00:11:29,333 --> 00:11:32,033
in the shop right now, 
and in seven years,

359
00:11:32,033 --> 00:11:33,700
this book 
will be 500 years old.

360
00:11:33,700 --> 00:11:35,233
>> TRAVERSO: Oh, wow. 
>> So that's the easiest

361
00:11:35,233 --> 00:11:36,633
way to... 
>> TRAVERSO: In Latin?

362
00:11:36,633 --> 00:11:38,766
>> It's in Latin, 
and it's a book that's

363
00:11:38,766 --> 00:11:40,966
referred to as 
"Pla-tie-na" or "Pla-tee-na."

364
00:11:40,966 --> 00:11:42,400
I don't know if you-- 
yes, you'd find them.

365
00:11:42,400 --> 00:11:44,833
>> TRAVERSO: The notations. 
>> So that's marginalia,

366
00:11:44,833 --> 00:11:46,900
notes that have been 
written in the margins.

367
00:11:46,900 --> 00:11:48,500
The types of books I,

368
00:11:48,500 --> 00:11:51,800
I have here 
are much broader than

369
00:11:51,800 --> 00:11:53,066
just cookbooks.

370
00:11:53,066 --> 00:11:54,533
So they're cookbooks, 
but there are also

371
00:11:54,533 --> 00:11:56,333
books on 
all sorts of other things

372
00:11:56,333 --> 00:11:57,933
related to food and drink. 
>> TRAVERSO: Right.

373
00:11:57,933 --> 00:12:00,466
>> So...

374
00:12:00,466 --> 00:12:03,600
this, to me, is one of the 
most important books

375
00:12:03,600 --> 00:12:04,833
one should know about

376
00:12:04,833 --> 00:12:07,000
in the history of cookbooks.

377
00:12:07,000 --> 00:12:09,533
This is Amelia Simmons, 
 American Cookery.

378
00:12:09,533 --> 00:12:11,866
So it's the, it's the very first 
American cookery book,

379
00:12:11,866 --> 00:12:14,266
1796... 
>> TRAVERSO: Wow.

380
00:12:14,266 --> 00:12:16,066
>> It's just 20 years after 
the American Revolution,

381
00:12:16,066 --> 00:12:18,866
and it really was the book 
that takes us from

382
00:12:18,866 --> 00:12:20,700
mimicking English cookery... 
>> TRAVERSO: Mm-hmm.

383
00:12:20,700 --> 00:12:21,966
>> To starting 
something new here.

384
00:12:21,966 --> 00:12:24,200
>> TRAVERSO: 
So, moving away from

385
00:12:24,200 --> 00:12:25,933
kind of Europe and the Americas, 
what,

386
00:12:25,933 --> 00:12:28,533
what would be 
an interesting thing to look at?

387
00:12:28,533 --> 00:12:30,900
>> This is from the 1990s,

388
00:12:30,900 --> 00:12:33,133
and as far as 
I'm able to tell so far,

389
00:12:33,133 --> 00:12:35,233
it's the 
earliest Cambodian cookbook

390
00:12:35,233 --> 00:12:36,366
in the United States. 
>> TRAVERSO: Mm.

391
00:12:36,366 --> 00:12:37,433
>> Loads of 
cultural information.

392
00:12:37,433 --> 00:12:39,233
I think that it was a,

393
00:12:39,233 --> 00:12:41,966
it was a real download 
for this family...

394
00:12:41,966 --> 00:12:43,266
>> TRAVERSO: Mm. 
>> Of all sorts of stuff

395
00:12:43,266 --> 00:12:44,700
they had from their past

396
00:12:44,700 --> 00:12:46,100
that maybe they haven't 
been talking about so much.

397
00:12:46,100 --> 00:12:48,633
>> TRAVERSO: You know, 
being here today,

398
00:12:48,633 --> 00:12:50,466
I'm so grateful that

399
00:12:50,466 --> 00:12:54,466
you've devoted your life's work 
to preserving this heritage,

400
00:12:54,466 --> 00:12:57,500
because to me, 
it feels like...

401
00:12:57,500 --> 00:13:01,400
a million lives are 
still a little bit alive

402
00:13:01,400 --> 00:13:02,900
in here, 
through these texts.

403
00:13:02,900 --> 00:13:05,633
>> It's just rich, rich, 
rich stories

404
00:13:05,633 --> 00:13:08,366
in every cookbook. 
>> TRAVERSO: Yeah.

405
00:13:08,366 --> 00:13:09,666
Thank you so much. 
>> You're welcome.

406
00:13:09,666 --> 00:13:10,933
>> TRAVERSO: 
What a great day.

407
00:13:10,933 --> 00:13:12,366
This has been fantastic. 
>> Thanks for coming,

408
00:13:12,366 --> 00:13:13,533
it was great to have you.

409
00:13:15,366 --> 00:13:17,333
>> NARRATOR: 
In Charlotte, Vermont,

410
00:13:17,333 --> 00:13:19,433
Richard visits 
Earthkeep Farmcommon,

411
00:13:19,433 --> 00:13:22,433
an innovative 583-acre farm.

412
00:13:22,433 --> 00:13:24,266
Richard met up with Will Raap,

413
00:13:24,266 --> 00:13:26,400
the founder of Earthkeep.

414
00:13:26,400 --> 00:13:29,066
>> WIESE: So what is 
the concept of Earthkeep?

415
00:13:29,066 --> 00:13:32,433
>> Keep the name Earthkeep 
is around

416
00:13:32,433 --> 00:13:35,366
how can farming be what it was

417
00:13:35,366 --> 00:13:37,900
for most of our history, 
which is a

418
00:13:37,900 --> 00:13:41,533
concept of stewardship 
and taking care of the land.

419
00:13:41,533 --> 00:13:45,033
Most farming 
in the last 50 years

420
00:13:45,033 --> 00:13:46,533
has not had a priority of

421
00:13:46,533 --> 00:13:48,433
save the soil, 
save the biodiversity.

422
00:13:48,433 --> 00:13:51,533
If we really invested in that,

423
00:13:51,533 --> 00:13:55,000
could we create farms that 
were also economically viable?

424
00:13:55,000 --> 00:13:57,233
That's the question that we're 
trying to address here.

425
00:13:57,233 --> 00:13:59,533
So the concept 
we're working with is

426
00:13:59,533 --> 00:14:02,733
creating a cooperative of 
smaller businesses

427
00:14:02,733 --> 00:14:07,633
that all combine to 
be doing their own thing,

428
00:14:07,633 --> 00:14:10,133
but also 
taking advantage of the land

429
00:14:10,133 --> 00:14:12,000
and the buildings 
we have here.

430
00:14:12,000 --> 00:14:14,333
>> WIESE: What makes you 
most proud of this...

431
00:14:14,333 --> 00:14:15,900
>> Oh. 
>> WIESE: This whole farm?

432
00:14:15,900 --> 00:14:19,800
>> I love the fact that we can

433
00:14:19,800 --> 00:14:21,833
reconnect people with the land

434
00:14:21,833 --> 00:14:23,800
in a way 
that's healthy for them

435
00:14:23,800 --> 00:14:25,633
and healthy for the land.

436
00:14:25,633 --> 00:14:27,066
>> WIESE: When 
you think of Vermont farming,

437
00:14:27,066 --> 00:14:29,800
maybe you think of 
giant kale, or apples,

438
00:14:29,800 --> 00:14:31,966
cheddar cheese, or milk.

439
00:14:31,966 --> 00:14:35,900
The one thing you probably 
don't think about is shrimp.

440
00:14:35,900 --> 00:14:39,066
Let me show you 
Vermont's hidden coast.

441
00:14:39,066 --> 00:14:40,766
>> That's the feed. 
>> WIESE: Okay.

442
00:14:40,766 --> 00:14:43,333
>> Yeah. 
>> WIESE: Come and get it.

443
00:14:43,333 --> 00:14:45,266
>> They're going to love you.

444
00:14:45,266 --> 00:14:48,400
>> WIESE: Why Vermont, 
and why shrimp here?

445
00:14:48,400 --> 00:14:50,400
>> Shrimp are one of many 
species used

446
00:14:50,400 --> 00:14:51,966
in inland aquaculture

447
00:14:51,966 --> 00:14:54,933
to provide local protein, 
local seafood to communities.

448
00:14:54,933 --> 00:14:57,700
My background was in 
marine science and aquaculture.

449
00:14:57,700 --> 00:14:58,866
And after 15 years of

450
00:14:58,866 --> 00:15:01,700
owning an oyster farm 
in Massachusetts

451
00:15:01,700 --> 00:15:04,600
and decided to move here, 
wanted to continue

452
00:15:04,600 --> 00:15:07,133
my business in aquaculture.

453
00:15:07,133 --> 00:15:09,000
>> WIESE: What's 
the process of creating

454
00:15:09,000 --> 00:15:10,333
a market-ready shrimp?

455
00:15:10,333 --> 00:15:12,233
>> Well, shrimp are 
produced in hatcheries,

456
00:15:12,233 --> 00:15:14,733
and they're about the size 
of an eyelash when I get them.

457
00:15:14,733 --> 00:15:17,100
It takes two to three months.

458
00:15:17,100 --> 00:15:19,066
Basically, the only thing 
that's challenging

459
00:15:19,066 --> 00:15:21,500
is keeping 
water quality sufficient

460
00:15:21,500 --> 00:15:23,633
for their, you know, 
range of tolerance.

461
00:15:23,633 --> 00:15:26,466
>> WIESE: One of the 
chief complaints I also get

462
00:15:26,466 --> 00:15:28,433
from a lot of 
New England farmers

463
00:15:28,433 --> 00:15:31,800
is that it's very difficult 
on the market

464
00:15:31,800 --> 00:15:33,300
to compete price-wise.

465
00:15:33,300 --> 00:15:35,700
>> Mm-hmm. 
There is a high demand for

466
00:15:35,700 --> 00:15:38,100
fresh, locally grown seafood.

467
00:15:38,100 --> 00:15:43,133
What I also do is I, I produce 
a unique product.

468
00:15:43,133 --> 00:15:44,933
It's a head-on shrimp, 
you don't see that in markets.

469
00:15:44,933 --> 00:15:46,933
So I provide something

470
00:15:46,933 --> 00:15:51,466
that is very rare here and 
the chefs absolutely love it.

471
00:15:51,466 --> 00:15:53,866
>> NARRATOR: Richard 
also meets up with Addison Raap

472
00:15:53,866 --> 00:15:55,800
of Upstate Elevator Supply.

473
00:15:55,800 --> 00:15:57,566
Addison's a hemp grower

474
00:15:57,566 --> 00:15:59,333
who's also 
part of the collective

475
00:15:59,333 --> 00:16:00,900
at Earthkeep Farmcommon.

476
00:16:00,900 --> 00:16:02,533
>> This is the hemp 
that we've been growing

477
00:16:02,533 --> 00:16:03,900
here at Earthkeep Farm.

478
00:16:03,900 --> 00:16:07,600
The ultimate use of this hemp 
is to distill down

479
00:16:07,600 --> 00:16:09,400
into our CBD products.

480
00:16:09,400 --> 00:16:11,333
>> WIESE: This, to me, 
looks like marijuana.

481
00:16:11,333 --> 00:16:12,666
>> And it is. 
>> WIESE: It is marijuana?

482
00:16:12,666 --> 00:16:13,966
>> It is marijuana. 
>> WIESE: So...

483
00:16:13,966 --> 00:16:15,966
>> This is the same... 
the genus species of this

484
00:16:15,966 --> 00:16:18,400
is still a cannabis sativa 
or a cannabis indica.

485
00:16:18,400 --> 00:16:21,600
These plants are 
selectively bred over time

486
00:16:21,600 --> 00:16:23,433
to have a low THC threshold.

487
00:16:23,433 --> 00:16:24,966
>> WIESE: And THC is what?

488
00:16:24,966 --> 00:16:28,666
>> THC is the psychoactive 
component that gets you high.

489
00:16:28,666 --> 00:16:30,566
>> WIESE: 
So this does not get you high,

490
00:16:30,566 --> 00:16:32,100
so... 
>> This does not get you high.

491
00:16:32,100 --> 00:16:33,466
The end use of this

492
00:16:33,466 --> 00:16:35,533
will be a CBD product,

493
00:16:35,533 --> 00:16:38,066
which is an excellent 
anti-inflammatory

494
00:16:38,066 --> 00:16:40,833
and helps alleviate 
conditions ranging from

495
00:16:40,833 --> 00:16:45,100
insomnia, to joint pain 
and arthritis, to anxiety.

496
00:16:45,100 --> 00:16:46,966
You know, 
it's hard to get over it

497
00:16:46,966 --> 00:16:48,633
the first time you see it, 
but then once you do,

498
00:16:48,633 --> 00:16:50,866
it should just be seen 
like any other crop

499
00:16:50,866 --> 00:16:54,600
that farmers are 
migrating into as a new avenue.

500
00:16:54,600 --> 00:16:56,400
>> WIESE: 
What are some of the stories

501
00:16:56,400 --> 00:16:57,566
that you hear from people?

502
00:16:57,566 --> 00:16:59,066
>> My grandmother,

503
00:16:59,066 --> 00:17:00,800
who passed away last year 
at 99,

504
00:17:00,800 --> 00:17:02,433
but for the last 
five years of her life,

505
00:17:02,433 --> 00:17:05,200
the only thing that would 
help her with her joint pain

506
00:17:05,200 --> 00:17:07,133
was CBD, our CBD product.

507
00:17:07,133 --> 00:17:08,366
But in general,

508
00:17:08,366 --> 00:17:10,033
CBD was very 
beneficial to her.

509
00:17:10,033 --> 00:17:11,133
At the end of the day,

510
00:17:11,133 --> 00:17:12,966
we can all benefit from

511
00:17:12,966 --> 00:17:14,333
managing inflammation.

512
00:17:14,333 --> 00:17:16,233
>> WIESE: All right, great.

513
00:17:16,233 --> 00:17:17,900
>> NARRATOR: Capping off the day

514
00:17:17,900 --> 00:17:19,300
at Earthkeep Farmcommon,

515
00:17:19,300 --> 00:17:21,066
Richard pays a visit to 
Rob Hunter,

516
00:17:21,066 --> 00:17:23,466
manager at 
the Vermont Malthouse,

517
00:17:23,466 --> 00:17:27,666
makers of locally sourced 
grain-based pilsner and malt.

518
00:17:27,666 --> 00:17:29,966
>> WIESE: So, I mean, 
the most obvious of questions,

519
00:17:29,966 --> 00:17:31,433
so what is malt?

520
00:17:31,433 --> 00:17:34,700
>> So malt is, uh, 
is the basis of all beer.

521
00:17:34,700 --> 00:17:38,833
It's a grain 
that has been sprouted

522
00:17:38,833 --> 00:17:40,233
and then essentially kilned.

523
00:17:40,233 --> 00:17:42,000
>> WIESE: 
The grains come from where?

524
00:17:42,000 --> 00:17:43,866
>> We try and 
source everything

525
00:17:43,866 --> 00:17:46,066
500 miles 
from our front door.

526
00:17:46,066 --> 00:17:48,000
Whenever we can get it 
from Vermont, we do.

527
00:17:48,000 --> 00:17:50,366
But we do go across the border

528
00:17:50,366 --> 00:17:53,766
to Canada a little bit, 
and we go as far east as Maine.

529
00:17:53,766 --> 00:17:55,700
>> WIESE: And what 
brought you to this location?

530
00:17:55,700 --> 00:17:57,966
>> When this facility 
was purchased by Will Raap,

531
00:17:57,966 --> 00:18:00,900
I think 
that he saw the potential.

532
00:18:00,900 --> 00:18:03,200
The reality is, is 
that what we're doing here

533
00:18:03,200 --> 00:18:04,766
speaks to the 
regenerative practices

534
00:18:04,766 --> 00:18:07,033
that he really wants 
to embrace.

535
00:18:07,033 --> 00:18:09,933
So a lot of what we're doing 
right now on this property

536
00:18:09,933 --> 00:18:13,133
is really taking abused soils

537
00:18:13,133 --> 00:18:14,600
and bringing them back.

538
00:18:14,600 --> 00:18:15,733
Part of that is the,

539
00:18:15,733 --> 00:18:18,366
is the process of 
growing these grains

540
00:18:18,366 --> 00:18:20,700
and proper field rotation 
and all the different things.

541
00:18:20,700 --> 00:18:24,900
We just planted 
a hundred acres of winter wheat

542
00:18:24,900 --> 00:18:28,100
on the northern fields of 
this property.

543
00:18:28,100 --> 00:18:29,966
Earthkeep Farmcommon,

544
00:18:29,966 --> 00:18:31,466
our umbrella parent, 
essentially,

545
00:18:31,466 --> 00:18:35,133
did the lime-spreading 
and did the mold-tilling

546
00:18:35,133 --> 00:18:37,400
and all the different things 
that the land needed

547
00:18:37,400 --> 00:18:40,066
in order to prepare it for what 
we would then rent from them.

548
00:18:40,066 --> 00:18:42,566
We say that we're going to be 
bringing in grains

549
00:18:42,566 --> 00:18:44,600
from 500 miles 
from our front door.

550
00:18:44,600 --> 00:18:46,766
This is almost 500 feet 
from our front door

551
00:18:46,766 --> 00:18:48,633
that we're getting 
some of these grains.

552
00:18:48,633 --> 00:18:50,800
And that, that's 
a win-win for everyone.

553
00:18:50,800 --> 00:18:52,066
This is a micro-farm community,

554
00:18:52,066 --> 00:18:54,066
and it's great to see that, 
you know,

555
00:18:54,066 --> 00:18:55,500
we can help the farmer 
down the road,

556
00:18:55,500 --> 00:18:56,500
or we can help the farmer

557
00:18:56,500 --> 00:18:57,866
across the state.

558
00:18:57,866 --> 00:18:59,866
If we can't help 
a guy 50 feet away from us,

559
00:18:59,866 --> 00:19:01,633
how can we help anyone else 
everywhere else?

560
00:19:01,633 --> 00:19:04,300
>> WIESE: 
You have a maltster here.

561
00:19:04,300 --> 00:19:06,033
I believe that's 
the correct term, right?

562
00:19:06,033 --> 00:19:08,666
>> Our head maltster is Jamie, 
and he's a really talented guy.

563
00:19:08,666 --> 00:19:10,233
>> WIESE: Jamie, what do we have

564
00:19:10,233 --> 00:19:11,700
across the line here?

565
00:19:11,700 --> 00:19:14,533
>> So these are a select few 
breweries here in Vermont

566
00:19:14,533 --> 00:19:16,200
that we have 
worked exclusively with here.

567
00:19:16,200 --> 00:19:18,900
Here is Hired Hand, 
which is in Vergennes, Vermont.

568
00:19:18,900 --> 00:19:21,866
This is Lawson's 
Brave Little State,

569
00:19:21,866 --> 00:19:24,633
which is in Waitsfield, Vermont.

570
00:19:24,633 --> 00:19:28,900
This is Whirligig Brewery 
in St. Johnsbury,

571
00:19:28,900 --> 00:19:30,566
and Dirt Church Brewing Company,

572
00:19:30,566 --> 00:19:32,200
which is in East Haven, 
up near Burke Mountain.

573
00:19:32,200 --> 00:19:33,433
These are some growlers from

574
00:19:33,433 --> 00:19:34,433
another one of our partners,

575
00:19:34,433 --> 00:19:35,733
Foam Brewers up in Burlington.

576
00:19:35,733 --> 00:19:37,833
They've been 
one of our earliest supporters.

577
00:19:37,833 --> 00:19:39,800
>> WIESE: Take me through 
how a malt tasting goes.

578
00:19:39,800 --> 00:19:43,766
>> We selected beers that are 
made with 100% our grains.

579
00:19:43,766 --> 00:19:46,700
I'm going to start you off, 
what do you say, with a sour?

580
00:19:46,700 --> 00:19:48,233
>> Sour... 
>> This'll make you

581
00:19:48,233 --> 00:19:50,000
pucker up a little bit. 
>> WIESE: Okay.

582
00:19:50,000 --> 00:19:51,466
>> There you go.

583
00:19:56,900 --> 00:19:59,500
>> WIESE: Yeah, 
it definitely has a...

584
00:19:59,500 --> 00:20:02,833
sort of a, 
a lemony sour taste to it.

585
00:20:02,833 --> 00:20:05,000
>> And so it's got 
a crabapple base in it as well.

586
00:20:05,000 --> 00:20:07,366
So he's, he's doing some 
really neat things with the...

587
00:20:07,366 --> 00:20:08,700
Something that you're probably

588
00:20:08,700 --> 00:20:10,133
a little more familiar with is 
the hefeweizen.

589
00:20:10,133 --> 00:20:12,333
This is their Full Vermonty.

590
00:20:12,333 --> 00:20:14,366
>> WIESE (laughing): 
That is a great name.

591
00:20:14,366 --> 00:20:15,800
>> It's... 
>> WIESE: The Full Vermonty.

592
00:20:15,800 --> 00:20:17,133
Come on, you gotta laugh.

593
00:20:17,133 --> 00:20:18,400
>> You should see the ad 
campaign for it.

594
00:20:18,400 --> 00:20:19,633
It's... (laughs) 
>> Yeah.

595
00:20:19,633 --> 00:20:20,900
>> WIESE: 
It's great, and it has

596
00:20:20,900 --> 00:20:22,533
a more familiar taste. 
>> The next one

597
00:20:22,533 --> 00:20:24,000
we're going to go to 
is a pale ale.

598
00:20:24,000 --> 00:20:25,466
>> The weird thing is here,

599
00:20:25,466 --> 00:20:26,900
these are four different beers, 
four different styles,

600
00:20:26,900 --> 00:20:28,433
all with essentially 
the same grain build, probably.

601
00:20:28,433 --> 00:20:30,533
>> WIESE: You have created

602
00:20:30,533 --> 00:20:32,166
just world-class malts.

603
00:20:32,166 --> 00:20:33,700
I mean, these are really...

604
00:20:33,700 --> 00:20:35,200
Would stand up to 
anywhere in the world.

605
00:20:35,200 --> 00:20:38,733
♪ ♪

606
00:20:38,733 --> 00:20:41,133
>> NARRATOR: Traveling south, 
we head to

607
00:20:41,133 --> 00:20:43,433
the island of Nantucket 
for an insiders' tour

608
00:20:43,433 --> 00:20:47,400
of the six-decade-old 
weaving studio Nantucket Looms.

609
00:20:47,400 --> 00:20:51,066
Our visit coincides with 
the island's much-anticipated

610
00:20:51,066 --> 00:20:52,600
annual Christmas stroll.

611
00:20:52,600 --> 00:20:54,300
♪ ♪

612
00:20:54,300 --> 00:20:56,066
Amid the festive cheer,

613
00:20:56,066 --> 00:20:58,400
we had the 
opportunity to talk with

614
00:20:58,400 --> 00:21:01,333
co-owners of Nantucket Looms, 
Bess Clarke

615
00:21:01,333 --> 00:21:03,300
and Becky Peraner.

616
00:21:03,300 --> 00:21:07,066
>> Nantucket Looms 
is a home furnishings business.

617
00:21:07,066 --> 00:21:09,400
We have a 
production weaving studio.

618
00:21:09,400 --> 00:21:12,233
We opened our doors in 1968,

619
00:21:12,233 --> 00:21:15,166
and we represent 
dozens of local artists.

620
00:21:15,166 --> 00:21:17,800
So my mom, Liz Winship,

621
00:21:17,800 --> 00:21:20,366
started working at The Looms 
in 1974.

622
00:21:20,366 --> 00:21:23,533
She came to stay for 
only a season,

623
00:21:23,533 --> 00:21:25,166
and 40 years later,

624
00:21:25,166 --> 00:21:27,233
she had 
developed the business into

625
00:21:27,233 --> 00:21:29,566
a home, home decorating 
business,

626
00:21:29,566 --> 00:21:31,633
branching out 
into interior design.

627
00:21:31,633 --> 00:21:34,066
She was the man who 
came for dinner and never left.

628
00:21:34,066 --> 00:21:36,466
So, Nantucket has a history

629
00:21:36,466 --> 00:21:38,966
of women business owners,

630
00:21:38,966 --> 00:21:41,533
because the men would be 
on the whaling ships,

631
00:21:41,533 --> 00:21:42,900
and they'd go away for 
years at a time.

632
00:21:42,900 --> 00:21:45,166
So there's Center Street,

633
00:21:45,166 --> 00:21:47,800
was known as Petticoat Row 
because it was all

634
00:21:47,800 --> 00:21:49,433
women business owners.

635
00:21:49,433 --> 00:21:50,733
And so today,

636
00:21:50,733 --> 00:21:52,733
with my business partners

637
00:21:52,733 --> 00:21:54,966
Stephanie Hall 
and Becky Peraner,

638
00:21:54,966 --> 00:21:56,866
we are a female-run business.

639
00:21:56,866 --> 00:21:59,566
>> I am Becky Peraner, 
master weaver

640
00:21:59,566 --> 00:22:02,100
here in the Nantucket Looms 
weaving studio.

641
00:22:02,100 --> 00:22:03,800
You know, it's a dying art.

642
00:22:03,800 --> 00:22:06,966
Handmade textiles in the 
United States is a dying art.

643
00:22:06,966 --> 00:22:09,300
We feel lucky, 
all of us feel lucky

644
00:22:09,300 --> 00:22:11,366
to learn this craft,

645
00:22:11,366 --> 00:22:12,966
and execute this craft,

646
00:22:12,966 --> 00:22:15,300
and sell our craft.

647
00:22:15,300 --> 00:22:18,800
And it's very, very, 
very rewarding to be a maker.

648
00:22:18,800 --> 00:22:21,033
>> My earliest 
childhood memories

649
00:22:21,033 --> 00:22:23,166
is probably 
the weaving studio.

650
00:22:23,166 --> 00:22:26,766
Just hearing 
the banging of the looms...

651
00:22:26,766 --> 00:22:28,700
(loom frames clacking)

652
00:22:28,700 --> 00:22:31,133
and the whining of the warp, 
all of those sounds

653
00:22:31,133 --> 00:22:32,866
just are associated with 
my childhood.

654
00:22:32,866 --> 00:22:37,200
But I can still 
go upstairs today

655
00:22:37,200 --> 00:22:40,800
and still hear and 
see those same looms at work,

656
00:22:40,800 --> 00:22:42,566
just like when I was a child.

657
00:22:42,566 --> 00:22:46,033
So, Stroll, they close down 
the Main Street,

658
00:22:46,033 --> 00:22:49,133
and so it's only 
pedestrian traffic on Saturday.

659
00:22:49,133 --> 00:22:52,300
It's a nice opportunity 
for people to come together

660
00:22:52,300 --> 00:22:54,366
and hear the carolers sing.

661
00:22:54,366 --> 00:22:55,800
All the Christmas trees

662
00:22:55,800 --> 00:22:57,466
are decorated 
by the school children,

663
00:22:57,466 --> 00:23:01,100
and it's just a really kind of 
warm and fuzzy time of year

664
00:23:01,100 --> 00:23:04,233
to celebrate 
and to take a deep breath after,

665
00:23:04,233 --> 00:23:06,300
after a busy summer season.

666
00:23:06,300 --> 00:23:10,100
It tends to be 
a more festive, happy crowd.

667
00:23:10,100 --> 00:23:11,766
Our hand-woven blankets

668
00:23:11,766 --> 00:23:13,900
are probably the most gifted 
of all our items.

669
00:23:13,900 --> 00:23:15,600
Our mohair throws are

670
00:23:15,600 --> 00:23:17,600
what people typically get 
when they get married.

671
00:23:17,600 --> 00:23:20,133
And then they would receive 
a baby blanket

672
00:23:20,133 --> 00:23:22,433
for, you know, 
that next chapter.

673
00:23:22,433 --> 00:23:25,333
I think what makes 
Nantucket really special

674
00:23:25,333 --> 00:23:28,833
is that people come out here

675
00:23:28,833 --> 00:23:30,533
to be inspired and to create.

676
00:23:30,533 --> 00:23:33,100
I think the color palette 
of the island,

677
00:23:33,100 --> 00:23:36,166
and the 
expansive skies and oceans

678
00:23:36,166 --> 00:23:38,266
are just, you know, 
it's an artist haven.

679
00:23:38,266 --> 00:23:40,033
And so,

680
00:23:40,033 --> 00:23:42,533
it makes a lot of sense 
that there's craftsmanship

681
00:23:42,533 --> 00:23:43,966
that's here, 
and that's created,

682
00:23:43,966 --> 00:23:45,266
and we can offer that to people

683
00:23:45,266 --> 00:23:47,200
who come from 
all over the world.

684
00:23:47,200 --> 00:23:50,033
>> A lot of people ask us, 
"Oh, does it get boring?"

685
00:23:50,033 --> 00:23:52,600
No, because 
there's always something.

686
00:23:52,600 --> 00:23:55,066
The attention to detail 
that goes into every thread

687
00:23:55,066 --> 00:23:57,533
that's incorporated 
into your woven piece

688
00:23:57,533 --> 00:23:59,800
is what makes it so special.

689
00:23:59,800 --> 00:24:03,566
There's something beautiful 
in the hand... handmade

690
00:24:03,566 --> 00:24:06,466
that's not perfect, you know.

691
00:24:06,466 --> 00:24:09,166
Striving, because 
none of us are perfect, and...

692
00:24:09,166 --> 00:24:11,933
But there's beauty in it.

693
00:24:16,033 --> 00:24:20,000
>> NARRATOR: For exclusive 
video, recipes, travel ideas,

694
00:24:20,000 --> 00:24:22,200
tips from the editors,

695
00:24:22,200 --> 00:24:24,333
and access to the  Weekends 
 with Yankee  digital magazine,

696
00:24:24,333 --> 00:24:26,466
go to 
weekendswithyankee.com,

697
00:24:26,466 --> 00:24:29,500
and follow us on social media, 
@yankeemagazine.

698
00:24:32,200 --> 00:24:33,666
Yankee  magazine,

699
00:24:33,666 --> 00:24:35,766
the inspiration for the 
television series,

700
00:24:35,766 --> 00:24:38,600
provides recipes, 
feature articles,

701
00:24:38,600 --> 00:24:42,166
and the best of New England from 
the people who know it best.

702
00:24:42,166 --> 00:24:44,500
Six issues for $10.

703
00:24:44,500 --> 00:24:48,400
Call 1-800-221-8154.

704
00:24:48,400 --> 00:24:50,200
Credit cards accepted.

705
00:24:50,200 --> 00:24:52,666
>> Major funding provided by:

706
00:24:52,666 --> 00:24:57,566
♪ ♪

707
00:25:07,733 --> 00:25:10,866
>> Massachusetts is 
home to a lot of firsts.

708
00:25:10,866 --> 00:25:13,366
The first 
public park in America.

709
00:25:13,366 --> 00:25:15,500
The first fried clams.

710
00:25:15,500 --> 00:25:18,033
The first university in America.

711
00:25:18,033 --> 00:25:20,333
The first basketball game.

712
00:25:20,333 --> 00:25:21,733
What's first for you?

713
00:25:22,733 --> 00:25:26,400
♪ ♪

714
00:25:32,733 --> 00:25:37,166
>> Series funding provided 
by the Vermont Country Store,

715
00:25:37,166 --> 00:25:41,466
the purveyors of the practical 
and hard-to-find since 1946.

716
00:25:42,733 --> 00:25:44,400
>> The Barn Yard,

717
00:25:44,400 --> 00:25:46,766
builders of timber frame barns 
and garages.

718
00:25:47,733 --> 00:25:50,500
>> And by American Cruise Lines,

719
00:25:50,500 --> 00:25:52,733
exploring the historic 
shores of New England.

720
00:25:55,100 --> 00:26:00,200
♪ ♪

721
00:26:27,200 --> 00:26:37,166
♪ ♪